Structures and rheological properties of corn starch as affected by acid hydrolysis

Wang, Ya‐Jane; Trương, Bá Vương; Wang, Linfeng

doi:10.1016/s0144-8617(02)00323-5

Cited by 213 publications

(161 citation statements)

References 12 publications

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“…Acid modification also increased solubility and gel strength and decreased viscosity of starches (Wang et al, 2003). Therefore, hardness values of emulsions obtained with acid modified starch were found the greatest in this study.…”

Section: Texture Profile Analysis (Tpa)supporting

confidence: 54%

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

Gençcelep¹,

Anıl²,

Sarıcaoğlu³

et al. 2017

GIDA

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Section: Texture Profile Analysis (Tpa)supporting

confidence: 54%

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

Gençcelep¹,

Anıl²,

Sarıcaoğlu³

et al. 2017

GIDA

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“…The introduction of phosphorus caused the swelling power and solubility index of native starch to increase (Figure 3). Daniel et al (2006) reported that this phenomenon is due to the ability of phosphate groups to absorb larger quantities of water, that is, they have negative charges that repel each other, thus facilitating penetration and absorption of water (Wang et al, 2003).…”

Section: Resultsmentioning

confidence: 99%

Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starches

2014

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RESUMO Características químicas, morfológicas, reológicas e térmicas de amidos fosfatados da Frutado-lobo (Solanum lycocarpum)Em vista da necessidade de amidos com características específicas, é fundamental o estudo de amidos não convencionais e de suas modificações, de acordo com as exigências do mercado consumidor. O objetivo deste trabalho foi estudar as características físico-químicas de amidos nativo e fosfatado da S. lycocarpum. O amido foi fosfatado com tripolifosfato de sódio (de 5 a 11%), sob agitação. Determinaram-se a composição química, a morfologia, a densidade, a capacidade de ligação à água fria, o poder de inchamento e o índice de solubilidade, a turbidez e a sinerese, as propriedades reológicas e calorimétricas. Não se detectou fósforo na amostra nativa, porém, a fosfatação gerou amidos modificados com teores de fósforo de 0,015, 0,092 e 0,397%, que se caracterizaram por absorver maior quantidade de água, a frio e a quente. Os resultados reológicos mostraram a forte influência do teor de fósforo na viscosidade dos fosfatados, apresentando temperatura de empastamento menor e viscosidade de pico maior que as do amido nativo. A Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starchesThe increasing need for starches with specific characteristics makes it important to study unconventional starches and their modifications in order to meet consumer demands. The aim of this work was to study physicochemical characteristics of native starch and phosphate starch of S. lycocarpum. Native starch was phosphated with sodium tripolyphosphate (5-11%) added with stirring. Chemical composition, morphology, density, binding ability to cold water, swelling power and solubility index, turbidity and syneresis, rheological and calorimetric properties were determined. Phosphorus was not detected in the native sample, but the phosphating process produced modified starches with phosphorus contents of 0.015, 0.092 and 0.397%, with the capacity of absorbing more water, either cold or hot. Rheological data showed the strong influence of phosphorus content on viscosity of phosphate starch, with lower pasting temperature and peak viscosity higher than those of native starch. Enthalpy was negatively correlated with the phosphorus content, requiring 9.7; 8.5; 8.1 and 6.4 kJ g -1 of energy for the transition from the amorphous to the crystalline state for the starch granules with phosphorus contents of 0; 0.015; 0.092 and 0.397%, respectively. Cluster analysis and principal component analysis showed that starches with 0.015 and 0.092% phosphorus have similar characteristics and are different from the others. Our results show that the characteristics of phosphate modified S. lycocarpum starch have optimal conditions to meet the demands of raw materials, which require greater consistency in stickiness, combined with low rates of retrogradation and syneresis.

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“…Although the effects of acid hydrolysis of various starches, such as corn, potato and rice starches, have been studied (Wang, Wang, 2001;Wang et al, 2003;Thirumthavorn, Charavenrein, 2005), acid modification of starches from other botanical sources may yield compounds with a wide range of functional properties permitting numerous applications. Native starch obtained from Dioscorea oppositifolia (Chinese yam; family Dioscoreaceae) has been shown to produce tablets of high mechanical strength when used as binders (Okunlola, Odeku, 2009).…”

Section: Introductionmentioning

confidence: 99%

Characterization and evaluation of acid-modified starch of Dioscorea oppositifolia (Chinese yam) as a binder in chloroquine phosphate tablets

Okunlola

Akingbala

2013

Braz. J. Pharm. Sci.

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Chinese yam (Dioscorea oppositifolia) starch modified by acid hydrolysis was characterized and compared with native starch as a binder in chloroquine phosphate tablet formulations. The physicochemical and compressional properties (using density measurements and the Heckel and Kawakita equations) of modified Chinese yam starch were determined, and its quantitative effects as a binder on the mechanical and release properties of chloroquine phosphate were analyzed using a 2 3 full factorial design. The nature (X 1 ), concentration of starch (X 2 ) and packing fraction (X 3 ) were taken as independent variables and the crushing strength-friability ratio (CSFR), disintegration time (DT) and dissolution time (t 80 ) as dependent variables. Acid-modified Chinese yam starch showed a marked reduction (p<0.05) in amylose content and viscosity but increased swelling and water-binding properties. The modified starch had a faster onset and greater amount of plastic flow. Changing the binder from native to acid-modified form led to significant increases (p<0.05) in CSFR and DT but a decrease in t 80. An increase in binder concentration and packing fraction gave similar results for CSFR and DT only. These results suggest that acid-modified Chinese yam starches may be useful as tablet binders when high bond strength and fast dissolution are required. Amido de inhame chinês (Dioscorea oppositifolia), modificado por meio de hidrólise ácida, foi caracterizado e avaliado como aglutinante em formulações de comprimidos de fosfato de cloroquina, em comparação com o amido nativo. Determinaram-se as propriedades físico-químicas e de compressão (utilizando medidas de densidade e as equações de Heckel e Kawakita). Os efeitos quantitativos do amido modificado como ligante sobre as propriedades mecânicas e de liberação de fosfato de cloroquina foram analisados por meio de um planejamento fatorial completo 2 3 . Tomaram-se a natureza (X 1 ), a concentração de amido (X 2 ) e a fração de empacotamento (X 3 ) como variáveis independentes e relação força de compressão-friabilidade (RFCE), tempo de desintegração (DT) e tempo de dissolução (t 80 ), como variáveis dependentes. O amido de inhame chinês modificado mostrou redução marcante (p<0,05) no teor de amilose e da viscosidade, mas aumento no inchamento e nas propriedades de ligação de água. O amido modificado teve início rápido e maior quantidade de fluxo plástico. A alteração do aglomerante da forma nativa para a modificada com ácido conduziu a aumento significativo (p <0,05) em CSFR e DT, mas diminuição da t 80 . O aumento da concentração do aglutinante e da fração de empacotamento deu origem a resultados semelhantes apenas para RFCE e DT. Os resultados sugerem que os amidos modificados com ácido do inhame chinês podem ser mais úteis como aglutinantes de comprimidos, quando se necessitam de força de ligação alta e de dissolução rápida..

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Structures and rheological properties of corn starch as affected by acid hydrolysis

Cited by 213 publications

References 12 publications

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starches

Characterization and evaluation of acid-modified starch of Dioscorea oppositifolia (Chinese yam) as a binder in chloroquine phosphate tablets

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