Some characteristics of acetylated, cross-linked and dual modified Indian rice starches

Raina, C. S.; Singh, Sukhcharn; Bawa, A. S.; Saxena, D.C.

doi:10.1007/s00217-005-0239-z

Cited by 113 publications

(72 citation statements)

References 8 publications

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“…There's a slight decrease of solubility as the degree of acetylation increases, but final degree of acetylation shows a significantly higher solubility (p<0.05). The same results are shown in acetylated corn, potato and breadfruit starches [8][9][10]. This may be due to the introduction of bulky acetyl group.…”

Section: A Solubility and Swelling Powersupporting

confidence: 72%

Effect of Acetylation on Physicochemical Properties and Resistant Starch Content of Metroxylon sagu Starch

2015

International Academy of Engineers (IA-E) August 25-26, 2015 Kuala Lumpur, Malaysia

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Abstract-Physicochemical properties and resistant starch content of acetyylated Metroxylon sagu starch with different acetylation levels has been investigated. The ASS was prepared by acetylating native sago starch suspended in alkaline solution (35% (w/w), pH 8-8.4) using vinyl acetate (VA) at different concentrations ranged from 1% to 2.5% (w/w of starch) at 30°C. Solubility, swelling power, amylose and resistant starch content were evaluated to characterize the effect of acetylation on sago starch. The RS content of each modified starch were measured based on the method approved by AOAC 2002.02. Amylose were determined using amylase/amylopectin assay kit (Megazyme, Wicklow, Ireland). Solubility and swelling power increases with increasing level of acetylation. Acetylation at 2% (w/w) vinyl acetate showed the lowest amylose content but the highest resistant starch content at 11.03% and 73.79% respectively. The results suggested that acetylation is a suitable chemical modification to increase resistant starch content without sacrificing functional physicochemical properties of the sago starch.

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Section: A Solubility and Swelling Powersupporting

confidence: 72%

Effect of Acetylation on Physicochemical Properties and Resistant Starch Content of Metroxylon sagu Starch

2015

International Academy of Engineers (IA-E) August 25-26, 2015 Kuala Lumpur, Malaysia

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“…Adhesiveness of both Golubica and Srpanjka starch increased after modifications with succinic acid/ acetanhydride and azelaic acid/acetanhydride mixtures, with more pronounced effect of both modifications on Golubica starch. Increase of adhesiveness was also observed for starch dually modified with propylene oxide and mixture of adipic acid and acetanhydride and this phenomenon was attributed to the cross-linking effect (Raina et al 2006). High adhesiveness and low hardness of food often contribute to good tasting (Huang et al 2007).…”

Section: Resultsmentioning

confidence: 95%

“…Paste clarity (in triplicates) was determined by method described by Raina et al (2006). 1% (d.w.b.)…”

Section: Determination Of Chemical Properties Of Modified Starchesmentioning

confidence: 99%

Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

et al. 2012

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The aim of this research was to investigate the influence of modification with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures on chemical and physical properties of wheat starch. Starch was isolated from two wheat varieties and modified with mixtures of succinic acid and acetanhydride and azelaic acid and acetanhydride in 4, 6 and 8% (w/w). Total starch content, resistant starch content, degree of modification, changes in FT-IR spectra, colour, gel texture and freeze-thaw stability were determined. Results showed that resistant starch content increased by both investigated modifications, and degree of modification increased proportionally to amount of reagents used. FT-IR analysis of modified starches showed peak around 1,740 cm −1 , characteristic for carbonyl group of ester.Total colour difference caused by modifications was detectable by trained people. Adhesiveness significantly increased, while freeze-thaw stability decreased by both investigated modifications.

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“…La metodología de acetilación se basó en los métodos reportados por Rincón et al (2007), Raina et al (2006) y Kadivar et al (2009) con algunas modificaciones. Brevemente, se utilizó anhídrido acético como agente de reacción y se emplearon niveles de 5, 10 y 15 %.…”

Section: Modificación Por Acetilaciónunclassified

“…Respecto a la modificación química por acetilación, los valores de claridad encontrados para los geles de almidón AAc 10% y AAc 15%, a 0 h, fueron ligeramente menores (27,0 y 22,1 %, respectivamente) que al reportado por Mbougueng et al (2012) para gel de almidón nativo de papa Sipiera (29,15%). Los valores de claridad para los almidones AAc 10 % y AAc 15 % al cabo de 72 h (4,40 y 3,85 %, respectivamente) concuerda con lo reportado por Bello et al (2002) para almidones de plátano acetilados (5 -10 %) y Raina et al (2006) para almidones de arroz acetilados (4,5 -9,48 %); pero son ligeramente menores a los reportados por Ayucitra (2012) para almidones de maíz acetilados (10 -12 %). Ayucitra (2012) afirma que la claridad de geles es una propiedad a tener en cuenta para la fabricación de algunos productos alimenticios como aderezos de ensaladas y productos de confitería.…”

Section: Claridadunclassified

Functional properties of potato (Solanum tuberosum) starch and its chemical modification by acetylation

2016

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ResumenLa papa (Solanum tuberosum) es una fuente de almidón importante que está subutilizada en el Perú, pues se importan principalmente los almidones de papa, pues no se ha logrado aún, que la industrialización de extracción de almidones sea un éxito. El presente trabajo tuvo como objetivo obtener, caracterizar y modificar, químicamente por acetilación, el almidón de una variedad comercial de papa, Única. La extracción se realizó con agua y la modificación química se realizó por acetilación mediante anhídrido acético a diferentes niveles (% v/w de almidón): 5, 10 y 15%. Se caracterizó el almidón nativo y almidón modificado: composición proximal, claridad, viscosidad aparente, estabilidad al congelamiento (sinéresis), y asimismo se midió el porcentaje de acetilación y el grado de sustitución. El rendimiento de extracción fue 16,5% y la viscosidad aparente del almidón nativo de papa fue 25000 mPas. Asimismo, se seleccionó el almidón acetilado con 15% de anhídrido acético para su aplicación en un helado crema debido a sus características funcionales. La viscosidad aparente del gel de almidón AAc 15% fue 5429 mPas. El porcentaje de acetilación varió de 0,44 a 1,26% y el grado de sustitución no excedió los niveles recomendadas por FAO y JECFA. El almidón AAc 15% mostró el mejor perfil funcional para su aplicación como estabilizante y espesante en alimentos refrigerados.Palabras clave: almidón nativo, almidón acetilado, sinéresis, viscosidad aparente, grupos acetilo. AbstractThe potato (Solanum tuberosum) is an important source of starch which is underused in Peru, as are mainly imported potato starch, for has not been achieved yet, industrialization starch extraction is a success. This study aimed to obtain, characterize and modify chemically by acetylation, starch of a commercial potato variety, Unique. Extraction was performed with water and chemical modification was performed by acetylation using acetic anhydride at different levels (% v/w starch): 5, 10 y 15%. Native starch and modified starch were characterized: proximate composition, clear gel, apparent viscosity and stability to the freeze, also the percentage of acetyl groups (GA) was measured. The extraction yield was 16.5% and the apparent viscosity of native potato starch was 25000 mPas. Also starch modified with 15% acetylation for application in a cream ice cream because of their functional characteristics was selected. The apparent viscosity of gels modified starch potato was 5429 mPas. Acetyl groups varied from 0.44 to 1.26 % and degrees of substitution did not exceed levels recommended by FAO and JECFA. Starch AAc 15% showed the best functional profile for its application as stabilizer and thickener in refrigerated foods.

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Some characteristics of acetylated, cross-linked and dual modified Indian rice starches

Cited by 113 publications

References 8 publications

Effect of Acetylation on Physicochemical Properties and Resistant Starch Content of Metroxylon sagu Starch

Effect of Acetylation on Physicochemical Properties and Resistant Starch Content of Metroxylon sagu Starch

Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties

Functional properties of potato (Solanum tuberosum) starch and its chemical modification by acetylation

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