Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments

Kaul, Shivani; Kaur, Kamaljit; Kaur, Jasbinder; Mehta, Nitin; Kennedy, John Fitzgerald

doi:10.1016/j.ijbiomac.2022.11.246

Cited by 20 publications

(6 citation statements)

References 44 publications

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“…It can be seen from the XRD curves of each PS in Figure 5 b that the native PS showed strong diffraction peaks at 2θ values of 5.6°, 17°, 22°, and 24°, indicating that starch granules had traditional B-type crystalline patterns [ 36 ]. Similar findings were reported for potato starch by Kaul et al [ 37 ]. PS-50 displayed peaks at 2θ of 17°, 22°, and 24°; however, the intensity of the peaks at 17° and 22° had decreased, indicating that crystallinity had been lost.…”

Section: Resultssupporting

confidence: 91%

Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide

Liu,

Sun,

et al. 2024

Molecules

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Due to the high content of impurities such as proteins in tamarind seed polysaccharide (TSP), they must be separated and purified before it can be used. TSP can disperse in cold water, but a solution can only be obtained by heating the mixture. Therefore, it is important to understand the dispersion and dissolution process of TSP at different temperatures to expand the application of TSP. In this study, pasting behavior and rheological properties as a function of temperature were characterized in comparison with potato starch (PS), and their relationship with TSP molecular features and microstructure was revealed. Pasting behavior showed that TSP had higher peak viscosity and stronger thermal stability than PS. Rheological properties exhibited that G′ and G′′ of TSP gradually increased with the increase in temperature, without exhibiting typical starch gelatinization behavior. The crystalline or amorphous structure of TSP and starch was disrupted under different temperature treatment conditions. The SEM results show that TSP particles directly transformed into fragments with the temperature increase, while PS granules first expanded and then broken down into fragments. Therefore, TSP and PS underwent different dispersion mechanisms during the dissolution process: As the temperature gradually increased, TSP possibly underwent a straightforward dispersion and was then dissolved in aqueous solution, while PS granules initially expanded, followed by disintegration and dispersion.

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Section: Resultssupporting

confidence: 91%

Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide

Liu,

Sun,

et al. 2024

Molecules

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“…Disparities were detected between SEM images taken from ethanolic precipitationtreated samples, which showed a cloudy structure. These findings confirm the results of Kaul et al [55], who point out that pregelatinized starches undergo complete and irregular structural changes. Figure 11 and Table 8 illustrate the size distributions of starches treated with ethanolic precipitation, as determined by DLS.…”

Section: Morphology Semsupporting

confidence: 92%

Characterization of Nano- and Microstructures of Native Potato Starch as Affected by Physical, Chemical, and Biological Treatments

Mojo-Quisani,

Licona-Pacco,

Choque-Quispe

et al. 2024

Foods

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Modifying starch allows for improvements in its properties to enable improved uses in food matrices, bioplastics, and encapsulating agents. In this research, four varieties of native potato starch were modified by acid treatment, enzymatic treatment, and ethanol precipitation, and their physicochemical, structural, thermal, and techno-functional characteristics were analyzed. According to FT-IR analysis, no influence of the modified starches on the chemical groups was observed, and by scanning electron microscopy (SEM), spherical and oval shapes were observed in the acid and enzymatic treatments, with particle sizes between 27 and 36 μm. In particular, the ethanolic precipitation treatment yielded a different morphology with a particle size between 10.9 and 476.3 nm, resulting in a significant decrease in gelatinization temperature (DSC) and more pronounced crystallites (XRD). On the other hand, the enzymatic treatment showed higher values for z-potential (ζ), and the acid treatment showed lower mass loss (TGA). Acid and ethanolic treatments affected the dough properties compared to native starches. The techno-functional properties showed a decrease in the water absorption index, an increase in the water solubility index, and varied swelling power behaviors. In conclusion, the modification of potato starches through acid, enzymatic, and ethanolic precipitation treatments alters their physicochemical properties, such as swelling capacity, viscosity, and thermal stability. This in turn affects their molecular structure, modifying morphology and the ability to form gels, which expands their applications in the food industry to improve textures, stabilize emulsions, and thicken products. Furthermore, these modifications also open new opportunities for the development of bioplastics by improving the biodegradability and mechanical properties of starch-based plastic materials.

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“…The crystallinity of native pea starch was 26.3%, and that of pea starch after ultrasonic treatment of 30 min was 24.9%. Kaul et al [24] also found a similar phenomenon in the study of ultrasonic modification of potato starch. peak intensity of pea starch declined slightly, especially at 23°.…”

Section: Xrd Analysismentioning

confidence: 55%

Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch

Xia

Guo

et al. 2023

Foods

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The effects of ultrasonic treatment on the structure and physicochemical properties of pea starch were investigated in this study. The results showed that ultrasonic treatment increased the hydrolysis rate and particle size of pea starch. In the process of treatment, there were some depressions and pores on the surface of pea starch granules. Although the crystallization type of starch was retained, its crystallinity decreased. The pasting temperature of pea starch remained stable after ultrasonic treatment, but its peak viscosity, trough viscosity, cold viscosity, breakdown viscosity and setback viscosity all declined significantly. The transparency of starch paste decreased, but proper ultrasonic treatment could improve the strength of starch gel. The obtained results can provide a reference for the physical modification of pea starch.

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Properties of potato starch as influenced by microwave, ultrasonication, alcoholic-alkali and pre-gelatinization treatments

Cited by 20 publications

References 44 publications

Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide

Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide

Characterization of Nano- and Microstructures of Native Potato Starch as Affected by Physical, Chemical, and Biological Treatments

Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch

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