Specific analyses to differentiate commercial modified starches

Cereda, Marney Pascoli

doi:10.1016/b978-0-323-90058-4.00015-3

Cited by 1 publication

(5 citation statements)

References 13 publications

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“…Inside the membrane, the molecular structure remains inert to the enzymes, which must include the functional groups introduced by modifications, which can be evidenced by the amount of non-hydrolyzed material (Table 1). A hypothesis to be considered by the results presented would be that the modification performed on cassava starch with acid treatment leads to the formation of carboxyl groups, a fact well established in the literature because of oxidation with the formation of hydrogen bonds [12,27]. However, the pattern of enzyme attack points to a more complex type of modification, such as lactic acid graft modification in the starch structure.…”

Section: Other Analysesmentioning

confidence: 83%

“…All images were taken with the same magnification. In addition to morphology and size, the technique described by Cereda (2023) [26], based on the proposal by Schoch and Maywald (1956) [17], which was developed to identify starch granules with positive or negative charges by modified starches using dyes, would separate those with negative charges via blue staining, which did not occur.…”

Section: Traditional Methods For Identification Of Modified Starchesmentioning

confidence: 99%

“…To verify if the modification of the functional properties of starch interferes with its appearance, the technique described by Schoch and Maywald (1956) [17], highlighted by Cereda (2023) [26], was used for all the starch samples.…”

Section: Appearance Of Starch Granules Under Optical Microscopymentioning

confidence: 99%

“…The carboxyl content was measured as described by Smith (1967) [27]. About 500 mg of starch (DM) was exactly weighed and suspended in 30 mL of hydrochloric acid (0.1 M HCl Synth ® PA).…”

Section: Carboxyl Contentmentioning

confidence: 99%

“…The residues obtained after the enzymatic reaction by the removal of glucose molecules were evaluated by mid-infrared spectroscopy (MIR). The MIR analysis can be conducted quickly and with greater certainty, as it is already used to distinguish different types of products and foods [26,27]. It is also considered an important tool in distinguishing the native starches from the modified ones [28,29].…”

Section: Mirmentioning

confidence: 99%

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Modified Cassava Starches’ Identification through Mid-Infrared Spectroscopy and Exploratory Analysis

et al. 2023

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Different starch properties may cause alterations in the foodstuff’s external appearance. However, modification processes in starches are usually secretive. The use of chemically modified starches is regulated by international standards, which makes it important to identify its presence and type. Mid-infrared spectroscopy (MIR)-modified starches’ identification can be hindered by the presence of excess glucose. This research investigates types of modification in commercial starches and in approaches that circumvent MIR’s limitations with exploratory analysis. It also considers that enzymatic hydrolysis (α-amylase and amyloglucosidase) can highlight the points of modification in the structure, which can be detected with infrared assays. To determine if sour cassava starch (FCS) is modified and check its type, six samples were selected: a native one, three of the most common cassava modified starches (etherified, esterified, and FCS), and two laboratory processed samples (Acid, Oxidized). The results showed that the sour cassava starch showed similarities with a commercial ester and an oxidized cassava starch, which may be due to the formation of a graft, corresponding to what the literature has already reported for corn starch treated with lactic acid and gamma radiation.

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Section: Other Analysesmentioning

confidence: 83%

Section: Traditional Methods For Identification Of Modified Starchesmentioning

confidence: 99%

Section: Appearance Of Starch Granules Under Optical Microscopymentioning

confidence: 99%

“…The carboxyl content was measured as described by Smith (1967) [27]. About 500 mg of starch (DM) was exactly weighed and suspended in 30 mL of hydrochloric acid (0.1 M HCl Synth ® PA).…”

Section: Carboxyl Contentmentioning

confidence: 99%