Progress in starch modification in the last decade

Kaur, Bhupinder; Ariffin, Fazilah; Bhat, Rajeev; Karim, A.A.

doi:10.1016/j.foodhyd.2011.02.016

Cited by 421 publications

(272 citation statements)

References 70 publications

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“…This can be reversed using chemical modification methods 1,2 . Using microwave radiation with lipases, esterification with lipase, formation of hydrogels by photopolymerization in UV radiation, esterification with ferulic acid, ozone oxidation, phosphorylation are among the modification methods used 3 . Phosphorylation modification process, corresponding to insertion of phosphate groups, generate starches with differentiated properties, such as modification in solubility, pulp properties and morphology [4][5][6] .…”

Section: Introductionmentioning

confidence: 99%

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Sechi

Marques

2017

Mat. Res.

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Phosphorylation of starch has resulted in appreciated material properties for applications in drug matrices. This study aimed to obtain and characterize samples of phosphorylated starch with sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP). SEM micrographs allowed evidence that in relation to the starch in natura, the samples showed a loss of grain form in addition to formation of particle agglomerates. X-ray diffractograms of these samples indicated amorphization process, with modifications of the peaks in the region between 15 and 20 º 2θ. FTIR spectra of phosphorylated samples showed variations and new bands related to phosphorylation. Through of methylene blue adsorption isotherms it was observed better adjustment adsorptions on phosphorylated sample to Freundlich model. The new biomaterials showed adsorptive capacity of model cationic nature drug, demonstrate potentiality to application in controlled release systems.

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Section: Introductionmentioning

confidence: 99%

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Sechi

Marques

2017

Mat. Res.

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“…Its composition is responsible for the array of functional properties with attributes for many industrial applications (Thranathan, 2005). Many deficiencies of native starch which limit its industrial applications have been reported in the literature (Kaur, Ariffin, Bhat, & Karim, 2012). Different modification methods to enhance the application of starch for varying industrial uses have also been investigated (BeMiller, 1997;Tharanathan, 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain

Alimi

Workneh

Oke

2016

CyTA - Journal of Food

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The effects of annealing and heat-moisture treatment (HMT) on the properties of South African cooking banana (Musa sapietum) starch (CBS) and plantain (Musa paradisiaca) starch (PS) were compared. CBS generally had significantly (p < 0.05) higher swelling power, solubility and water absorption capacity. While both methods of modification employed enhanced the oil absorption capacity of CBS (101.33-124.00%), they led to its decrease in PS (118.33-103.33%). Alkaline water retention increased with modifications in PS (1.04-1.20 g/g) and decreased in CBS (1.47-1.36 g/g). The modifications improved the gelation capacity of the starches. There were marked differences in the pasting properties of cooking banana and plantain starches. Micrographs showed irregular shaped ovoid and spheroid granules for the starches. HMT changed the diffraction patterns of both starches from B-type to C-type. Enhancement of the properties of CBS with hydrothermal modifications shown in this work exposed its potential as a latent valuable ingredient in food processing.Efecto de las modificaciones hidrotérmicas en las propiedades funcionales, pastosas y morfológicas del plátano y el plátano macho surafricanos RESUMEN Se compararon los efectos de los tratamientos de recocido y con calor húmedo en las propiedades de los almidones del plátano (Musa sapietum) (CBS) y plátano macho (Musa paradisiaca) (PS) surafricanos. Los almidones de plátano generalmente tuvieron un poder de hinchazón significativamente mayor (p<0,05), como también mayor solubilidad y capacidad de absorción de agua. Mientras que los dos métodos de modificación utilizados mejoraron la capacidad de absorción de aceite de CBS (101,33-124,00%) y conllevaron a una reducción en el PS (118,33-103,33%). La retención de agua alcalina aumentó con las modificaciones en el PS (1,04-1,20 g/g) y disminuyó en el almidón de plátano (1,47-1,36 g/g). Las modificaciones mejoraron la capacidad de gelificación de los almidones. Se observaron diferencias marcadas en las propiedades pastosas de los almidones de plátano y plátano macho. Las micrografías mostraron una forma ovoide irregular y gránulos esferoidales en los almidones. HMT cambió los patrones de difracción de los dos almidones de tipo B a tipo C. La mejora de las propiedades de CBS con las modificaciones hidrotérmicas mostró en este estudio expuesto su potencial como ingrediente latente y valioso en el procesamiento de alimentos. ARTICLE HISTORY

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“…Properties such as retrogradation and gelling tendencies of pastes are undesirable in many application fields (Kaur et al, 2012). Starch derivatization comprises the use of chemical, enzymatic and/or physical modifications which require high amounts of energy and chemicals and produce chemical waste.…”

Section: Introductionmentioning

confidence: 99%

“…Starch derivatization comprises the use of chemical, enzymatic and/or physical modifications which require high amounts of energy and chemicals and produce chemical waste. Hence, modification of starch in planta could improve the functional properties with a broad range of specific applications and produce starches with better quality, using less energy and without pollutant chemical waste (Kaur et al, 2012). Up to now, modified starch has been widely used for many industrial applications such as dairy confectionery, meat products, oil drilling, paper and cardboard, adhesives, packing material, pharmaceuticals, textile sand bioplastics (Ellis et al, 1998;Roper, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Over the past decade, in planta production of starches with novel properties using genetic modification has attracted particular attention, as it potentially generates environmental and economic benefits and broadens starch end-uses in industrial applications (Kaur et al, 2012;Moire et al, 2003;Snell et al, 2015). Many studies focused on the alteration in starch structure due to its great effect on starch properties, such as gelatinization properties, swelling power, pasting properties (Fredriksson et al, 1998;Jane et al, 1999;Tan and Halley, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Starch meets biotechnology : in planta modification of starch composition and functionalities

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Progress in starch modification in the last decade

Cited by 421 publications

References 70 publications

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Effect of hydrothermal modifications on the functional, pasting and morphological properties of South African cooking banana and plantain

Starch meets biotechnology : in planta modification of starch composition and functionalities

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