Rapid and environmentally friendly preparation of starch esters

Biswas, Atanu; Shogren, Randal L.; Selling, Gordon W.; Salch, John H.; Willett, J. L.; Buchanan, Charles M.

doi:10.1016/j.carbpol.2008.01.013

Cited by 92 publications

(71 citation statements)

References 7 publications

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“…The method described by Biswas et al [17] was used to prepare acetylated starches with slight modifications. Starch (4.86 g, 0.03 mol anhydroglucose unit), 12.25 g acetic anhydride (0.12 mol) and 0.3 mmol of molecular iodine were added to 50 mL Teflon vessel.…”

Section: Preparation Of Acetylated Starchesmentioning

confidence: 99%

“…Their results show that starches, which display less BD viscosity, consist of amylopectin with more branch chains of DP ! 37 and less branch chains of DP (13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24) and larger apparent amylose content. The acetylated banana samples did not show a defined BD, because a plateau is evident during the holding step; the AMSs presented the BD similar to its native counterpart.…”

Section: Pasting Characteristicsmentioning

confidence: 99%

“…Recently, it was shown that starch acetate and other esters can be made very efficiently on a microscale without added catalyst or water simply by heating dry starch with acetic acid/anhydride at 1808C or simply acetic anhydride at 1008C for 2-10 min [9,17,18]. It has found that microwave heating accelerated the esterification and etherification of starches [9].…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, is more economical due to that minimizes the energy consumption and solvent amount [8,17]. The reaction is accelerated under microwave conditions mainly due to the speed with which a mixture can be heated and the high temperatures easily obtainable in pressurized vessels.…”

Section: Introductionmentioning

confidence: 99%

“…The reaction is accelerated under microwave conditions mainly due to the speed with which a mixture can be heated and the high temperatures easily obtainable in pressurized vessels. The iodine as catalyst is a good absorber of microwave radiation, assuming that may reaction containing iodine would be greatly accelerated by microwave heating [17]. The aim of this work was to characterize acetylated starches of banana and maize produced by microwave heating, to obtain a novel starch (banana) with potential food applications and compare with a traditional starch commercial source (maize).…”

Section: Introductionmentioning

confidence: 99%

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Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Sánchez‐Rivera¹,

Flores-Ramírez²,

Zamudio‐Flores³

et al. 2010

Starch Stärke

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Banana and maize starches were acetylated with acetic anhydride in the presence of different levels of catalytic agent (iodine) using microwave heating. Degree substitution, he Fourier transforms infrared (FT-IR) spectra, the morphological properties, the gelatinization and retrogradation characteristics, the pasting property and X-ray diffraction pattern were evaluated. The FT-IR study showed that acetylation was produced in both starches, a strong absorption band at 1740 cm À1 , and this signal rose when the concentration of iodine increased; this pattern was corroborated with degree substitution of both starches. SEM revealed more exo-corrosion and fusion in acetylated maize starch granules. Acetylated banana starch had higher crystallinity level than maize starch, and the crystallinity level decreased when the catalyst concentration increased. Similar pattern was show for the average temperature and enthalpy of gelatinization. In general, the acetylation retards the starch retrogradation, but at longer storage time this effect was minimized. Difference in the retrogradation level was found between both starches. Using microwave heating and different iodine concentrations as catalyst is possible produce acetylation of starch with specific physicochemical characteristics.

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Section: Preparation Of Acetylated Starchesmentioning

confidence: 99%

Section: Pasting Characteristicsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Sánchez‐Rivera¹,

Flores-Ramírez²,

Zamudio‐Flores³

et al. 2010

Starch Stärke

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Recent Processing Methods for Preparing Starch‐based Bioproducts

Fanta

Felker

Shogren

2012

Food and Industrial Bioproducts and Bioprocessing

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Effect of surface esterification with octenyl succinic anhydride on hydrophilicity of corn starch films

Zhou

Ren

Jin

et al. 2009

J of Applied Polymer Sci

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Surface of corn starch films was modified through esterification using octenyl succinic anhydride as reactant. Physical properties of the films, moisture absorption, and water contact angle were measured to characterize the effect of the surface esterification modification. The influences of the concentration of alkaline aqueous solution for activating starch, reaction temperature, and time were investigated. It was found that the pretreatments with 1.0% or 2.0% NaOH aqueous solution and reacting at 35 C for 6 h gave rise to films possessing higher water contact angle, lower equilibrium moisture content, and moisture absorption rate at 95% relative humidity (RH). After the surface esterification modification, the equilibrium moisture content of the starch film decreased up to 29% at 95% RH and the surface water contact angle of the film increased up to 83%.

show abstract

Rapid and environmentally friendly preparation of starch esters

Cited by 92 publications

References 7 publications

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Acetylation of banana (Musa paradisiaca L.) and maize (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: Partial characterization

Recent Processing Methods for Preparing Starch‐based Bioproducts

Effect of surface esterification with octenyl succinic anhydride on hydrophilicity of corn starch films

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