Recent progress in chemical modification of starch and its applications

Chen, Qing; Yu, Haipeng; Abdin, Zain Ul; Chen, Yongsheng; Wang, Junhua; Zhou, Weidong; Yang, Xianpeng; Khan, Rizwan Ullah; Zhang, Hongtao; Chen, Xiao

doi:10.1039/c5ra10849g

Cited by 234 publications

(81 citation statements)

References 186 publications

(217 reference statements)

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“…According to Zheng, Li, Zhang, and Wang, (2007), the main classes of natural polymers used to produce hydrogels are: i) proteins such as collagen, gelatin, soy, and fish proteins (Zohuriaan-Mehr, Pourjavadi, Salimi, & Kurdtabar, 2009); and ii) carbohydrates such as starch (Chen et al, 2015), cellulose and its derivatives (Bao et al, (Bansal, Sharma, Sharma, Pal, & Malviya, 2011;Cuadri, Bengoechea, Romero, & Guerrero, 2016;Guilherme et al, 2015;Wang, Huang, Kang, & Wang, 2013). Moreover, an interesting raw material for producing hydrogels is the bacterial cellulose.…”

Section: According To the Nature Of The Polymeric Matrixmentioning

confidence: 99%

Hydrogel as an alternative structure for food packaging systems

Batista

Espitia

Quintans

et al. 2019

Carbohydrate Polymers

187

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Hydrogels are three-dimensional, hydrophilic networks, comprising polymeric chains linked through physical or chemical bonds. In the area of food, hydrogels have great potential to be used in food packaging systems or as carriers of bioactive components. This paper reviews the nature of hydrogels, their 3D network conformation, their functional properties, and their potential applications in food packaging systems. Regarding their potential food packaging applications, hydrogels can present a conformation which allows their use as part of a packaging system to control the humidity generated by food products with high water content. Moreover, the incorporation of nanoparticles into hydrogels may grant them antimicrobial activity. Finally, although the current research in this field is still limited, the results obtained so far are promising for innovative and potential applications in the food field, which also include their integration into intelligent food packaging systems and their direct incorporation into food matrices as a flavor carrier system.

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Section: According To the Nature Of The Polymeric Matrixmentioning

confidence: 99%

Hydrogel as an alternative structure for food packaging systems

Batista

Espitia

Quintans

et al. 2019

Carbohydrate Polymers

187

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“…Chemical modification is introduced to overcome the inherent defects and gain innovation in the utilization of starch. It involves the introduction of various functional groups into starch structure including cationic and anionic group [4].…”

Section: Introductionmentioning

confidence: 99%

Preparation, Characterization and Swelling Studies of Carboxymethyl Sago Starch Hydrogel

Sulta

Zainuddin²,

Ahmad

2019

Preprint

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Carboxymethyl sago starch (CMSS) hydrogel was prepared by dissolving CMSS in HCl solution under vigorous stirring to form gel. The parameter studied were the effect of the percentage of CMSS, concentration of the acid solution, reaction time and reaction temperature to identify the optimum condition of preparation of CMSS hydrogel. 60% of CMSS in 2.0M acid solution for 12 hours reaction time at room temperature were the optimum conditions for CMSS hydrogel. The hydrogel was characterized by using Fourier Transform Infrared (FT-IR), thermogravimetric analysis (TGA) and scanning electron microscopy (SEM). FTIR spectrum of CMSS shows an additional absorption band at 1597 cm-1 indicating the substitution of CH2COO-Na+ group on the starch molecular chain during carboxymethylation, while the spectrum of CMSS hydrogel shows an additional sharp absorption band at 1723 cm-1 indicating that the Na in CMSS being exchanged to H from hydrochloric acid solution. SEM image of CMSS hydrogel shows pores in structure and connected to each other to form networks. TGA curve shows that the maximum rate of thermal decomposition of CMSS hydrogel is higher than CMSS at 330.22 ºC with 60.22% major weight loss. This could be due to the presence of the cross-linkages in the CMSS hydrogel. CMSS hydrogel gives high swelling degree in PBS solution at pH 7 and low swelling degree in acidic medium.

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“…In addition, physical modification of starch reduces its melting temperature, viscosity, and swelling power and increases its solubility . Further, numerous studies have reported that chemical modification procedures, such as cross‐linking, oxidization, acidification, and esterification, considerably improve the functional properties of starches . Modified starches are widely used for preparing soups, sauces, milk‐based desserts, and deep‐fried products .…”

Section: Introductionmentioning

confidence: 99%

Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches

Wang

Reddy

2018

Starch - Stärke

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In this study, the effects of the addition of inulin and konjac glucomannan (KGM) on the freeze‐thaw stability, retrogradation, and pasting viscosity of starches isolated from different botanical sources are investigated. The isolated starches complexed with inulin and KGM show significant differences (p < 0.05) in the freeze‐thaw stability, degree of retrogradation, and pasting properties. For example, the addition of inulin (5–50%) and KGM (0.2–1.0%) to the starches, enhance the inhibition of retrogradation of all starches as well as reduce their syneresis rates. Inulin shows higher effects than KGM on the functional characteristics of isolated starches. Both inulin and KGM noticeably effect the viscosity of starches. The addition of inulin at 0–50% greatly reduces the peak, trough, breakdown, final, and setback viscosities of the starches; however, the addition of KGM at 0–10% increase these viscosities, whereas that at 10–50% decrease the viscosities. In addition, the pasting temperature increases gradually with the addition of inulin from 0 to 50%; however, the pasting temperature first increases with the addition of KGM from 0 to 20% and then decreases with further increase in KGM up to 50%. Thus, this study provides useful information for the development of functional starch foods with longer shelf life by the addition of dietary fibers, such as inulin and KGM.

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Recent progress in chemical modification of starch and its applications

Cited by 234 publications

References 186 publications

Hydrogel as an alternative structure for food packaging systems

Hydrogel as an alternative structure for food packaging systems

Preparation, Characterization and Swelling Studies of Carboxymethyl Sago Starch Hydrogel

Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches

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