Preparation and physicochemical properties of sodium carboxymethyl mungbean starches

Carboxymethyl modification of konjac glucomannan affects water binding properties

“…It is well known that native starch is low in water solubility and cellulose is insoluble in water, while carboxymethyl starch and cellulose are easily water soluble compared to the native forms. These changes of water binding properties of starch and cellulose are due to the reduction and/or loss of crystalline structure inside the starch granules and cellulose after carboxymethylation, which are consistent with surface damage observed in SEM, thus making the granules largely amorphous (Adinugraha & Marseno, 2005;Bhandari, Jones, & Hanna, 2012;Kittipongpatana, Sirithunyalug, & Laenger, 2006;Liu, Ming, Li, & Zhao, 2012;Tatongjai & Lumdubwong, 2010). Amorphous materials absorb more water than semicrystalline material because of the destruction of the crystalline structure, which lead to the increase of exposed absorption sites (Wootton & Bamunuarachchi, 1978).…”

Carboxymethylation of kappa-carrageenan for intestinal-targeted delivery of bioactive macromolecules

“…However, water solubility of carboxymethylated carbohydrates increases with increasing substitution, and this increase in water solubility in turn reduces gelling properties (Kittipongpatana, Sirithunyalug, & Laenger, 2006;Lawal et al, 2007). Since the gelling property must be maintained for drug encapsulation by ionic gelation processes, the gel fraction results were incorporated in the optimization process.…”

Preparation and Application of Carboxymethyl Yam (Dioscorea esculenta) Starch

“…They possess unique properties not found in natural starches, which are suitable for the development of new products. Examples are solubility in unheated water, specific changes in rheological profiles, lower gelatinization temperature, less retrogradation, and greater pH stability (1). Carboxymethyl starch is a popular chemically modified starch.…”