Production and Properties of Starch Citrates—Current Research

Abstract

Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch–citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.

Diagnostic of the Cooking and Storage Systems of a Cassava-Derived Food Locally Called “fufu” in the City of Yaoundé, Cameroon

“…After sieving, participants dissolved flour in water at different temperatures. The dissolution of flour in cold water by some participants was surprising as it is known that starch which constitutes the majority of cassava flour is highly soluble in hot water [19,20]. The fact that the great majority performed the dissolution in hot water (79.7%) could result from their cooking practices and their education level.…”

Modified Starch-Based Adhesives: A Review

“…Under similar conditions starch extracted from Colocasia esculenta , a perennial, tropical plant, reacts with acetic acid, providing a product with higher degree of substitution (0.25–0.65) [ 10 ]. Starch citrates, obtained from the esterification of starch with citric acid, have been intensively studied for use in adhesives and food additives due to their antibiotic activity [ 11 ]. Moreover, the structure of starch citrates provides for cross-linking to be built into adhesives containing these bio-based polymers [ 12 ].…”

Impact of chemical modification by immersion with malic acid on the physicochemical properties and resistant starch formation in rice

“…Therefore, adequate formation of RS was expected, even after 0 h of immersion. DS gradually increased as the immersion time in malic acid increased, being stabilized after 12 h. Therefore, the appropriate immersion time to induce maximum substitution in the rice kernel was determined to be 12 h. In previous studies using starch and/or flour, the steeping time for acid treatment varied from 3 to 24 h (Golachowski et al, 2020;Hoover, 2000;Lee et al, 2019;Shin et al, 2007;Tian et al, 2019;Xia et al, 2016). According to this study, when using rice kernels, immersion for a very short time (0 h) in malic acid could achieve sufficient chemical transformation, and the reaction becomes saturated in 12 h. Therefore, the use of rice kernels has advantages in short acid-conditioning times for RS generation and convenience.…”

“…This type of RS is classified as RS type 4. The properties of starches treated with organic acids have been investigated (Golachowski et al, 2020;Hoover, 2000). Citric acid is a popular organic acid used to enrich RS in rice starch, flour, and kernels (Kim et al, 2020;Lee et al, 2018;Shin et al, 2007;Sivakamasundari et al, 2021).…”