Zeta Potential (?) and Pasting Properties of Phosphorylated or Crosslinked Rice Starches

Wongsagonsup, Rungtiwa; Shobsngob, Sujin; Oonkhanond, Bovornlak; Varavinit, Saiyavit

doi:10.1002/star.200400311

Cited by 79 publications

(40 citation statements)

References 3 publications

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“…Wongsagonsup et al (2005) 6 obtained similar results, with phosphorylated starch samples with STPP presenting values much higher of degree of substitution than phosphorylated samples with STMP.…”

Section: Degree Of Substution (Ds)mentioning

confidence: 62%

“…Using microwave radiation with lipases, esterification with lipase, formation of hydrogels by photopolymerization in UV radiation, esterification with ferulic acid, ozone oxidation, phosphorylation are among the modification methods used 3 . Phosphorylation modification process, corresponding to insertion of phosphate groups, generate starches with differentiated properties, such as modification in solubility, pulp properties and morphology [4][5][6] . The process of phosphorylation of starches has been realized by different methods and phosphorylation agents.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Sechi

Marques

2017

Mat. Res.

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Phosphorylation of starch has resulted in appreciated material properties for applications in drug matrices. This study aimed to obtain and characterize samples of phosphorylated starch with sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP). SEM micrographs allowed evidence that in relation to the starch in natura, the samples showed a loss of grain form in addition to formation of particle agglomerates. X-ray diffractograms of these samples indicated amorphization process, with modifications of the peaks in the region between 15 and 20 º 2θ. FTIR spectra of phosphorylated samples showed variations and new bands related to phosphorylation. Through of methylene blue adsorption isotherms it was observed better adjustment adsorptions on phosphorylated sample to Freundlich model. The new biomaterials showed adsorptive capacity of model cationic nature drug, demonstrate potentiality to application in controlled release systems.

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Section: Degree Of Substution (Ds)mentioning

confidence: 62%

Section: Introductionmentioning

confidence: 99%

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Sechi

Marques

2017

Mat. Res.

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“…Starch samples (0.3 g) were digested with 10 mL 60 % nitric acid at 180 °C for 2 h. After cooling, they were diluted with 30 mL of distilled water and analyzed using an Agilent 5100 ICP-OES instrument. The degree of substitution (DS) was calculated as follows (Wongsagonsup et al 2005): DS = 324P/3100 -96P…”

Section: Determination Of Phosphorus Content and Degree Of Substitutionmentioning

confidence: 99%

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

2017

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The present study aimed to investigate the physicochemical and in vitro digestibility properties of potato starch cross-linked using sodium trimetaphosphate (STMP)/ sodium tripolyphosphate (STPP). These properties were investigated by X-ray diffraction, analysis of the swelling factor and light transmittance, and in vitro digestibility tests for rapid digestible starch (RDS) and resistant starch (RS) contents. X-ray diffraction patterns showed that cross-linking with STMP/STPP occurred primarily in the amorphous regions and did not change the crystalline region of the potato starch granules. The swelling factor and light transmittance of the cross-linked potato starch (CLPS) was significantly lower than that of the native potato starch (NPS). The in vitro digestibility results showed that cross-linking with STMP/STPP decreased the RDS contents significantly and increased the RS contents significantly compared with those of NPS. The RS contents of potato starch increased significantly with the increasing degree of crosslinking. Potato starch cross-linked using STMP/STPP can be used a source of dietary fiber in the food industry.

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“…In addition to the covalent bonds existing between the phosphate and native starch, the introduction of new phosphate groups strengthens the hydrogen bonds in the granules . Due to a stronger negative charge on the starch granules, the electronic cloud formed around these bonds may have reduced the effect of the energy generated by the ball mill in breaking these bonds.…”

Section: Resultsmentioning

confidence: 99%

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

et al. 2020

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In the previous study, the effect of chemical modification with sodium tripolyphosphate on the properties of corn and pinhão starches was evaluated. However, physical modifications also confer specific characteristics on the starch, diversifying its application. Thus, in this study, thermal (thermogravimetry [TG], differential exploratory calorimetry [DSC]), structural (X‐ray powder diffractometry [XRD], Fourier‐transform infrared [FTIR]) and morphological (field emission gun‐scanning electron microscopy) properties of native and phosphated corn and pinhão starches are evaluated before and after ball milling treatment. In addition, wavelength dispersive X‐ray spectroscopy is applied as a new technique to measure the level of phosphorus and sodium. The incorporation of phosphate groups in starches is confirmed and phosphorus and sodium are reduced after milling. The doubly modified starches show lower moisture retention capacity and lower thermal stability. All treatments reduce the gelatinization enthalpy mainly for double modified starches. Relative crystallinity is drastically reduced after the double modification. Changes in FTIR results are more pronounced after the physical treatment, corroborating with DSC and XRD results. Morphological changes are observed only in the milled samples. Thus, the double modification confer greater changes compared to the isolated modifications.

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Zeta Potential (?) and Pasting Properties of Phosphorylated or Crosslinked Rice Starches

Cited by 79 publications

References 3 publications

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Preparation and Physicochemical, Structural and Morphological Characterization of Phosphorylated Starch

Effect of Cross-Linking on Physicochemical and in Vitro Digestibility Properties of Potato Starch

Effect of Ball Milling Treatment on Thermal, Structural, and Morphological Properties of Phosphated Starches from Corn and Pinhão

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