1
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Sindhu R, Khatkar BS. Influence of oxidation, acetylation and hydrothermal treatment on structure and functionality of common buckwheat starch. Int J Biol Macromol 2023; 253:127211. [PMID: 37797848 DOI: 10.1016/j.ijbiomac.2023.127211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 08/14/2023] [Accepted: 10/01/2023] [Indexed: 10/07/2023]
Abstract
The set aim of present work was to investigate the effects of acetylation, oxidation and heat moisture treatment on physicochemical, pasting, gel texture, structural, thermal and morphological properties of common buckwheat starch. Swelling power and solubility of starches reduced after modification except acetylation. Color of buckwheat starch improved after oxidation and acetylation. Paste clarity increased while syneresis reduced following modification with the exception of oxidation. Pasting properties of buckwheat starch revealed increased peak viscosity and breakdown viscosity following modification treatments. Gel texture analysis depicted increased hardness and reduced springiness, chewiness and cohesiveness for modified starches of buckwheat. Diffractograms of starches showed variation in intensity of some bands. Heat moisture treatment increased agglomeration and oxidation caused slight depression on surface of some granules. Relative crystallinity reduced following oxidation and hydrothermal treatment of starch. The gelatinization temperatures were increased in hydrothermal treated starch samples while oxidation and acetylation reduced the gelatinization temperature. The findings of this work would favor the new applications of modified starch from common buckwheat.
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Affiliation(s)
- Ritu Sindhu
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India; Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar 125001, Haryana, India.
| | - B S Khatkar
- Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, Haryana, India
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2
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Xu L, Bai Z, Feng J, He L, Ren J, Chai S, Chen X. Effects of the degree of substitution of octenyl succinic anhydride on the physicochemical characteristics of adlay starch. Int J Biol Macromol 2023; 241:124535. [PMID: 37105246 DOI: 10.1016/j.ijbiomac.2023.124535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2023] [Revised: 04/13/2023] [Accepted: 04/16/2023] [Indexed: 04/29/2023]
Abstract
Impact of octenyl succinic anhydride (OSA) esterification on the structural, thermal, pasting, and emulsifying characteristics of adlay starch was investigated. The degree of substitution (DS) increased significantly from 0.008 to 0.025 with increasing OSA quantity, and the bands intensity at 1724 cm-1 and 1572 cm-1 in Fourier transform infrared spectroscopy increased with increasing DS. OSA modified starch showed unaltered orthorhombic diffraction pattern and morphological structure in native adlay starch, but gelatinization temperatures and enthalpy decreased significantly. Higher DS values lowered iodine binding capacity (from 1.37 to 0.77) and a shift in the maximum absorbance wavelength toward the shortwave direction was observed (from 530 nm to 510 nm). Significant increases were observed in peak, through, breakdown and final viscosities upon OSA esterification, while the pasting temperature decreased. Furthermore, contact angles increased significantly from 27.4° to 73.4° with increasing DS, and OSA-starch exhibited superior emulsion stability. Therefore, esterification with OSA effectively modified adlay starch to meet industrial demands and enhance its functional properties.
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Affiliation(s)
- Lei Xu
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China.
| | - Zhaoliang Bai
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
| | - Jiaqing Feng
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
| | - Ling He
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
| | - Jinyun Ren
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
| | - Shihao Chai
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
| | - Xiaoming Chen
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an 223003, Jiangsu Province, China
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3
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Guleria P, Yadav BS. Effect of chemical treatments on the functional, morphological and rheological properties of starch isolated from pigeon pea ( Cajanus cajan). Curr Res Food Sci 2022; 5:1750-1759. [PMID: 36268135 PMCID: PMC9576809 DOI: 10.1016/j.crfs.2022.10.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 09/27/2022] [Accepted: 10/02/2022] [Indexed: 11/11/2022] Open
Abstract
Different chemical treatments (cross-linking, oxidation, and hydroxypropylation) were used to modify pigeon pea starch, and its effect on physiochemical, pasting and rheological properties were studied. Cross-linking and oxidation decreased while hydroxypropylation increased the swelling power of pigeon pea starch. All starch samples showed a decrease in their paste clarities. FTIR spectra of all starch samples displayed characteristic absorption bands of starch at wave numbers 1076, 1148, 1376, and 1632 cm-1. A significant reduction occurred in peak, cold paste, hot paste, and setback viscosity after chemical modification. Rheological determinations showed that starch pastes had viscoelastic behaviour. G' and G″ of all starch paste increased after chemical modification. Native and chemically treated starches revealed oval to elliptical-shaped granules and no change was observed after modification when examined in SEM. These results confirmed that the undesirable properties of native pigeon starch can be suitably altered via chemical treatments to make them suitable for several food applications.
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Affiliation(s)
- Prixit Guleria
- Department of Food Technology Maharshi Dayanand University Rohtak, Haryana, India
| | - Baljeet Singh Yadav
- Department of Food Technology Maharshi Dayanand University Rohtak, Haryana, India
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4
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Kou T, Faisal M, Song J, Blennow A. Polysaccharide-based nanosystems: a review. Crit Rev Food Sci Nutr 2022; 64:1-15. [PMID: 35916785 DOI: 10.1080/10408398.2022.2104209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Polysaccharide-based nanosystem is an umbrella term for many areas within research and technology dealing with polysaccharides that have at least one of their dimensions in the realm of a few hundreds of nanometers. Nanoparticles, nanocrystals, nanofibers, nanofilms, and nanonetworks can be fabricated from many different polysaccharide resources. Abundance in nature, cellulose, starch, chitosan, and pectin of different molecular structures are widely used to fabricate nanosystems for versatile industrial applications. This review presents the dissolution and modification of polysaccharides, which are influenced by their different molecular structures and applications. The dissolution ways include conventional organic solvents, ionic liquids, inorganic strong alkali and acids, enzymes, and hydrothermal treatment. Rheological properties of polysaccharide-based nano slurries are tailored for the purpose functions of the final products, e.g., imparting electrostatic functions of nanofibers to reduce viscosity by using lithium chloride and octenyl succinic acid to increase the hydrophobicity. Nowadays, synergistic effects of polysaccharide blends are increasingly highlighted. In particular, the reinforcing effect of nanoparticles, nanocrystals, nanowhiskers, and nanofibers to hydrogels, aerogels, and scaffolds, and the double network hydrogels of a rigid skeleton and a ductile substance have been developed for many emerging issues.
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Affiliation(s)
- Tingting Kou
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, PR China
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Marwa Faisal
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Jun Song
- College of Physics and Optoelectronic Engineering, Shenzhen University, Shenzhen, PR China
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen, Frederiksberg C, Denmark
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5
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Kurdziel M, Łabanowska M, Pietrzyk S, Pająk P, Królikowska K, Szwengiel A. The effect of UV-B irradiation on structural and functional properties of corn and potato starches and their components. Carbohydr Polym 2022; 289:119439. [DOI: 10.1016/j.carbpol.2022.119439] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 03/27/2022] [Accepted: 03/29/2022] [Indexed: 11/02/2022]
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6
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Subroto E, Filianty F, Indiarto R, Andita Shafira A. Physicochemical and functional properties of modified adlay starch ( Coix lacryma-jobi) by microwave and ozonation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2096061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Fitry Filianty
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
| | - Aurel Andita Shafira
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jatinangor, Indonesia
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7
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Hoogstad TM, Timmer SM, van Boxtel AJB, Buwalda PL, Bitter JH, Kiewidt L. Environmental Impact Evaluation for Heterogeneously Catalysed Starch Oxidation. Chemistry 2022; 11:e202200029. [PMID: 35233991 PMCID: PMC9535500 DOI: 10.1002/open.202200029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Revised: 02/14/2022] [Indexed: 11/12/2022]
Abstract
Oxidised starch is currently produced from native starch using sodium hypochlorite as an oxidising agent. The use of hypochlorite has undesired side reactions and produces stoichiometric amounts of waste (salt), thus alternative oxidation methods are desired. In this study, the potential of two catalysed starch oxidation methods to reduce the environmental impact (EI) of oxidised starch production are assessed. We compared the EI of oxidation with molecular oxygen (heterogeneously catalysed) and hydrogen peroxide (homogeneously catalysed) to hypochlorite oxidation through life cycle assessment (LCA). The results confirm that hypochlorite oxidation is the main environmental hotspot in the current process of oxidised starch production, and that both hydroperoxide oxidation and molecular oxygen oxidation can significantly lower the EI of the process. The impact reduction is most significant in the categories of freshwater eutrophication (∼67 %), ozone depletion (∼66 %), climate change (35-60 %) and resource use (40 %-78 %) for peroxide and molecular oxygen oxidation, respectively.
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Affiliation(s)
- Tim M Hoogstad
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Stijn M Timmer
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Anton J B van Boxtel
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Pieter L Buwalda
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Johannes H Bitter
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Lars Kiewidt
- Biobased Chemistry and Technology (BCT), Wageningen University & Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands
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8
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Morphology, structure and functionality of acetylated, oxidized and heat moisture treated amaranth starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106800] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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9
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Genuino H, Meinds TG, Broekman JOP, Staal M, Brinksma J, Wielema T, Picchioni F, Browne WR, Deuss PJ, Heeres HJ. Iron Tetrasulfonatophthalocyanine-Catalyzed Starch Oxidation Using H 2O 2: Interplay between Catalyst Activity, Selectivity, and Stability. ACS OMEGA 2021; 6:13847-13857. [PMID: 34095677 PMCID: PMC8173618 DOI: 10.1021/acsomega.1c01407] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Accepted: 05/06/2021] [Indexed: 06/12/2023]
Abstract
Oxidized starch can be efficiently prepared using H2O2 as an oxidant and iron(III) tetrasulfophthalocyanine (FePcS) as a catalyst, with properties in the same range as those for commercial oxidized starches prepared using NaOCl. Herein, we performed an in-depth study on the oxidation of potato starch focusing on the mode of operation of this green catalytic system and its fate as the reaction progresses. At optimum batch reaction conditions (H2O2/FePcS molar ratio of 6000, 50 °C, and pH 10), a high product yield (91 wt %) was obtained with substantial degrees of substitution (DSCOOH of 1.4 and DSCO of 4.1 per 100 AGU) and significantly reduced viscosity (197 mPa·s) by dosing H2O2. Model compound studies showed limited activity of the catalyst for C6 oxidation, indicating that carboxylic acid incorporation likely results from C-C bond cleavage events. The influence of the process conditions on the stability of the FePcS catalyst was studied using UV-vis and Raman spectroscopic techniques, revealing that both increased H2O2 concentration and temperature promote the irreversible degradation of the FePcS catalyst at high pH. The rate and extent of FePcS degradation were found to strongly depend on the initial H2O2 concentration where also the rapid decomposition of H2O2 by FePcS occurs. These results explain why the slow addition of H2O2 in combination with low FePcS catalyst concentration is beneficial for the efficient application in starch oxidation.
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Affiliation(s)
- Homer
C. Genuino
- Department
of Chemical Engineering (ENTEG), University
of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| | - Tim G. Meinds
- Department
of Chemical Engineering (ENTEG), University
of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| | - J. O. P. Broekman
- Department
of Chemical Engineering (ENTEG), University
of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| | - Marcel Staal
- Avebe
Innovation Center, Zernikelaan 8, 9747 AW Groningen, The Netherlands
| | - Jelle Brinksma
- Avebe
Innovation Center, Zernikelaan 8, 9747 AW Groningen, The Netherlands
| | - Thomas Wielema
- Avebe
Innovation Center, Zernikelaan 8, 9747 AW Groningen, The Netherlands
| | - Francesco Picchioni
- Department
of Chemical Engineering (ENTEG), University
of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| | - Wesley R. Browne
- Stratingh
Institute for Chemistry, University of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| | - Peter J. Deuss
- Department
of Chemical Engineering (ENTEG), University
of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
| | - Hero J. Heeres
- Department
of Chemical Engineering (ENTEG), University
of Groningen, Nijenborgh 4, 9747 AG Groningen, The Netherlands
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10
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Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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11
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Hoogstad T, Konings G, Buwalda P, Boxtel A, Kiewidt L, Bitter J. The effect of polydispersity on the conversion kinetics of starch oxidation and depolymerisation. CHEMICAL ENGINEERING SCIENCE: X 2019. [DOI: 10.1016/j.cesx.2019.100044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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12
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Combining ozone and ultrasound technologies to modify maize starch. Int J Biol Macromol 2019; 139:63-74. [DOI: 10.1016/j.ijbiomac.2019.07.161] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 07/03/2019] [Accepted: 07/25/2019] [Indexed: 11/20/2022]
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13
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Królikowska K, Červenka L, Pietrzyk S, Fortuna T, Khachatryan G. Relationship between sorption characteristic and selected functional properties of chemically modified waxy maize starches. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13948] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Karolina Królikowska
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology University of Agriculture Krakow Poland
| | - Libor Červenka
- Department of Analytical Chemistry, Faculty of Chemical Technology University of Pardubice Pardubice Czech Republic
| | - Sławomir Pietrzyk
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology University of Agriculture Krakow Poland
| | - Teresa Fortuna
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology University of Agriculture Krakow Poland
| | - Gohar Khachatryan
- Institute of Chemistry, Faculty of Food Technology University of Agriculture Krakow Poland
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14
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Kurdziel M, Łabanowska M, Pietrzyk S, Sobolewska-Zielińska J, Michalec M. Changes in the physicochemical properties of barley and oat starches upon the use of environmentally friendly oxidation methods. Carbohydr Polym 2019; 210:339-349. [DOI: 10.1016/j.carbpol.2019.01.088] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 01/24/2019] [Accepted: 01/24/2019] [Indexed: 11/29/2022]
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15
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Effect of cross-linking on characteristics of succinylated and oxidized barley starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00021-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Elmizadeh H, Soleimani M, Faridbod F, Bardajee GR. Fabrication and optimization of a sensitive tetracycline fluorescent nano-sensor based on oxidized starch polysaccharide biopolymer-capped CdTe/ZnS quantum dots: Box–Behnken design. J Photochem Photobiol A Chem 2018. [DOI: 10.1016/j.jphotochem.2018.08.021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Fasuan TO, Akanbi CT. Oxidation of Amaranthus viridis
starch: Amylose content evaluation. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13813] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
| | - Charles Taiwo Akanbi
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Nigeria
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18
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Pietrzyk S, Fortuna T, Łabanowska M, Kurdziel M, Królikowska K, Juszczak L. Effect of Oxidation Level of High-Amylose Corn Starch on Its Acetylation, Molecular Structure, and Functional Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201800097] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sławomir Pietrzyk
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| | - Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| | - Maria Łabanowska
- Faculty of Chemistry; Jagiellonian University; Gronostajowa 2 30-387 Krakow Poland
| | - Magdalena Kurdziel
- Faculty of Chemistry; Jagiellonian University; Gronostajowa 2 30-387 Krakow Poland
| | - Karolina Królikowska
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| | - Lesław Juszczak
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
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19
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Kaur H, Gill BS, Karwasra BL. In vitro digestibility, pasting, and structural properties of starches from different cereals. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1439955] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Harpreet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Balmeet Singh Gill
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Brij Lal Karwasra
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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20
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Fasuan TO, Gbadamosi SO, Akanbi CT. Modification of amaranth (Amaranthus viridis
) starch, identification of functional groups, and its potentials as fat replacer. J Food Biochem 2018. [DOI: 10.1111/jfbc.12537] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Temitope Omolayo Fasuan
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Osun State Nigeria
| | | | - Charles Taiwo Akanbi
- Department of Food Science and Technology; Obafemi Awolowo University; Ile-Ife Osun State Nigeria
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21
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Pietrzyk S, Fortuna T, Łabanowska M, Juszczak L, Gałkowska D, Bączkowicz M, Kurdziel M. The effect of amylose content and level of oxidation on the structural changes of acetylated corn starch and generation of free radicals. Food Chem 2018; 240:259-267. [DOI: 10.1016/j.foodchem.2017.07.125] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Revised: 07/19/2017] [Accepted: 07/25/2017] [Indexed: 01/11/2023]
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22
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Pietrzyk S, Fortuna T, Juszczak L, Gałkowska D, Bączkowicz M, Łabanowska M, Kurdziel M. Influence of amylose content and oxidation level of potato starch on acetylation, granule structure and radicals’ formation. Int J Biol Macromol 2018; 106:57-67. [DOI: 10.1016/j.ijbiomac.2017.07.177] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 07/11/2017] [Accepted: 07/30/2017] [Indexed: 11/25/2022]
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23
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Castanha N, Matta Junior MDD, Augusto PED. Potato starch modification using the ozone technology. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.001] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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24
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Vanier NL, El Halal SLM, Dias ARG, da Rosa Zavareze E. Molecular structure, functionality and applications of oxidized starches: A review. Food Chem 2017; 221:1546-1559. [DOI: 10.1016/j.foodchem.2016.10.138] [Citation(s) in RCA: 131] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2016] [Revised: 10/01/2016] [Accepted: 10/28/2016] [Indexed: 11/27/2022]
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25
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Sukhija S, Singh S, Riar CS. Physicochemical, crystalline, morphological, pasting and thermal properties of modified lotus rhizome (Nelumbo nucifera) starch. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.03.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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26
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Salmi T, Tolvanen P, Wärnå J, Mäki-Arvela P, Murzin D, Sorokin A. Mathematical modeling of starch oxidation by hydrogen peroxide in the presence of an iron catalyst complex. Chem Eng Sci 2016. [DOI: 10.1016/j.ces.2016.02.027] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Sukhija S, Singh S, Riar CS. Effect of oxidation, cross-linking and dual modification on physicochemical, crystallinity, morphological, pasting and thermal characteristics of elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.003] [Citation(s) in RCA: 65] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Theoretical Insights into Three Types of Oxidized Starch-Based Adhesives: Chemical Stability, Water Resistance, and Shearing Viscosity from a Molecular Viewpoint. J CHEM-NY 2016. [DOI: 10.1155/2016/2369739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To better understand the origin and difference associated with chemical stability, water resistance, and shearing viscosity of three types of different oxidized modified starch-based adhesives, a detailed theoretical investigation from a molecular viewpoint has been performed using the AM1 semiempirical level and the DFT-B3LYP level, respectively. As a result, our findings suggest that, by Mulliken population analysis (MPA), frontier orbital analysis, and electrostatic potential (EP) analysis based on B3LYP/6-31G calculations, the chemical stability, water resistance, and shearing viscosity of the oxidized modified starch-based adhesives are uniformly improved and corresponding difference for each property presents an identical order: the oxidized grafted cross-linked starch-based adhesive > the oxidized grafted starch-based adhesive > the oxidized starch-based adhesive, which is well consistent with experimental results.
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29
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Koteswara Reddy C, Vidya P, Haripriya S. Effect of chemical modification on molecular structure and functional properties of Musa AAB starch. Int J Biol Macromol 2015; 81:1039-45. [DOI: 10.1016/j.ijbiomac.2015.09.049] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 09/25/2015] [Accepted: 09/26/2015] [Indexed: 10/23/2022]
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30
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Kaur M, Bhullar GK. Partial Characterization of Tamarind (Tamarindus indicaL.) Kernel Starch Oxidized at Different Levels of Sodium Hypochlorite. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1038722] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Affiliation(s)
- Yongfeng Ai
- Department of Food Science and Human Nutrition; Michigan State University; East Lansing MI USA
| | - Jay-lin Jane
- Department of Food Science and Human Nutrition; Iowa State University; Ames IA USA
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Pietrzyk S, Fortuna T, Juszczak L, Gałkowska D, Królikowska K, Zięba K. Effect of complexation of oxidised corn starch with mineral elements on physicochemical properties. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12717] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sławomir Pietrzyk
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka 122 30-149 Krakow Poland
| | - Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka 122 30-149 Krakow Poland
| | - Lesław Juszczak
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka 122 30-149 Krakow Poland
| | - Dorota Gałkowska
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka 122 30-149 Krakow Poland
| | - Karolina Królikowska
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka 122 30-149 Krakow Poland
| | - Karolina Zięba
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka 122 30-149 Krakow Poland
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33
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Chen X, Yan S, Wang H, Hu Z, Wang X, Huo M. Aerobic oxidation of starch catalyzed by isopolyoxovanadate Na4Co(H2O)6V10O28. Carbohydr Polym 2014; 117:673-680. [PMID: 25498687 DOI: 10.1016/j.carbpol.2014.10.066] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2014] [Revised: 10/29/2014] [Accepted: 10/30/2014] [Indexed: 11/24/2022]
Abstract
The partial oxidation of starch was achieved in the presence of oxygen with Na4Co(H2O)6V10O28·18H2O (abbreviated as CoV10) as catalyst. The oxidation degree of starch was determined by FT-IR, XRD and SEM measurements, which indicated that the aerobic oxidation of starch was promoted by oxidative catalyst CoV10. The application of CoV10 could give a high oxidation degree (DO) of 1.35 COOH/100 GU and 2.07 CO/100 GU with 86 wt.% yield of solid starch under mild reaction conditions (pH=6; reaction time, 8 h; temperature, 50 °C; catalyst amount, 8 mg, when 1.5 g starch was used as substrate; atmospheric pressure). Among some vanadium compounds, CoV10 exhibited 4-fold activity higher than orthovanadate due to its coordination effect of cobalt and V10O28. Meanwhile, CoV10 could be recycled for six times with only a slight decrease in activity. Thus, CoV10/O2 is one of the most efficient systems for partial oxidation of starch reported so far.
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Affiliation(s)
- Xiaoli Chen
- Key Lab of Polyoxometalate Science of Ministry of Education, Faculty of Chemistry, Northeast Normal University, Changchun 130024, PR China
| | - Siqi Yan
- Key Lab of Polyoxometalate Science of Ministry of Education, Faculty of Chemistry, Northeast Normal University, Changchun 130024, PR China
| | - Hang Wang
- Key Lab of Polyoxometalate Science of Ministry of Education, Faculty of Chemistry, Northeast Normal University, Changchun 130024, PR China
| | - Zhiyun Hu
- Key Lab of Polyoxometalate Science of Ministry of Education, Faculty of Chemistry, Northeast Normal University, Changchun 130024, PR China
| | - Xiaohong Wang
- Key Lab of Polyoxometalate Science of Ministry of Education, Faculty of Chemistry, Northeast Normal University, Changchun 130024, PR China.
| | - Mingxin Huo
- School of Urban and Environmental Sciences, Northeast Normal University, Changchun 130024, PR China
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34
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Mixed salts of silver and ammonium derivatives of molybdovanadophosphoric acid to improve the catalytic performance in the oxidation of starch. Catal Today 2014. [DOI: 10.1016/j.cattod.2013.12.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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35
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Visible Light-Accelerated Depolymerisation of Starch Under Fenton Conditions and Preparation of Calcium Sequestering Compounds. Catal Letters 2014. [DOI: 10.1007/s10562-014-1329-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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36
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Chandran A, Kuriakose S, Mathew T. Thermal and photoresponsive studies on starch modified with 4-[( E)-2-(3-hydroxynaphthalen-2-yl)diazen-1-yl]benzoic acid. STARCH-STARKE 2014. [DOI: 10.1002/star.201200215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ambily Chandran
- Department of Chemistry; St. Thomas College, Mahatma Gandhi University; Pala Kerala India
| | - Sunny Kuriakose
- Department of Chemistry; St. Thomas College, Mahatma Gandhi University; Pala Kerala India
| | - Tessymol Mathew
- Department of Chemistry; St. George College, Mahatma Gandhi University; Aruvithura Kerala India
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37
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Pietrzyk S, Juszczak L, Fortuna T, Ciemniewska A. Effect of the oxidation level of corn starch on its acetylation and physicochemical and rheological properties. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.07.013] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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38
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Chen X, Liu Y, Wang H, Yuan M, Wang X, Chen Y. Effect of Cs content on CsxH5−xPMo10V2O40 properties and oxidative catalytic activity on starch oxidation by H2O2. RSC Adv 2014. [DOI: 10.1039/c3ra47122e] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
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39
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Ali TM, Hasnain A. Morphological, Physicochemical, and Pasting Properties of Modified White Sorghum (Sorghum bicolor) Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.654558] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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40
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Pietrzyk S, Fortuna T, Królikowska K, Rogozińska E, Łabanowska M, Kurdziel M. Effect of mineral elements on physicochemical properties of oxidised starches and generation of free radicals. Carbohydr Polym 2013; 97:343-51. [PMID: 23911455 DOI: 10.1016/j.carbpol.2013.04.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2012] [Revised: 03/28/2013] [Accepted: 04/24/2013] [Indexed: 10/26/2022]
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41
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Gumul D, Krystyjan M, Buksa K, Ziobro R, Zięba T. The influence of oxidation, extrusion and oxidation/extrusion on physico-chemical properties of potato starch. STARCH-STARKE 2013. [DOI: 10.1002/star.201300069] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Krzysztof Buksa
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Rafał Ziobro
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Tomasz Zięba
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Wrocław Poland
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42
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Chandran A, Kuriakose S, Mathew T. Thermal and photostabilization studies on carbohydrates functionalized with azo chromophoric system 2-[(E
)-(3-hydroxynaphthalen-2-yl)diazenyl]benzoic acid. POLYM ADVAN TECHNOL 2013. [DOI: 10.1002/pat.3107] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ambily Chandran
- Research and Post Graduate Department of Chemistry, St. Thomas College, Pala-686574; Mahatma Gandhi University; Kottayam Kerala India
| | - Sunny Kuriakose
- Research and Post Graduate Department of Chemistry, St. Thomas College, Pala-686574; Mahatma Gandhi University; Kottayam Kerala India
| | - Tessymol Mathew
- Research and Post Graduate Department of Chemistry, St George College, Aruvithura-686122; Mahatma Gandhi University; Kottayam Kerala India
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43
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Łabanowska M, Kurdziel M, Bidzińska E, Wesełucha-Birczyńska A, Pawcenis D, Łojewski T, Fortuna T, Pietrzyk S, Przetaczek-Rożnowska I. Influence of starch oxidation and phosphorylation on thermal generation of carbohydrate radicals studied by electron paramagnetic resonance. STARCH-STARKE 2013. [DOI: 10.1002/star.201200164] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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44
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Ali TM, Hasnain A. Effect of emulsifiers on complexation, pasting, and gelling properties of native and chemically modified white sorghum (Sorghum bicolor) starch. STARCH-STARKE 2013. [DOI: 10.1002/star.201200175] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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45
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Łabanowska M, Kurdziel M, Bidzińska E, Fortuna T, Pietrzyk S, Przetaczek-Rożnowska I, Rożnowski J. Influence of metal ions on thermal generation of carbohydrate radicals in native and modified starch studied by EPR. STARCH-STARKE 2013. [DOI: 10.1002/star.201200165] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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46
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Effect of oxidation and esterification on functional properties of mung bean (Vigna radiata (L.) Wilczek) starch. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1857-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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47
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Physicochemical properties of cassava starch oxidized by sodium hypochlorite. Journal of Food Science and Technology 2012; 51:2640-7. [PMID: 25328206 DOI: 10.1007/s13197-012-0794-9] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/30/2012] [Accepted: 07/27/2012] [Indexed: 10/28/2022]
Abstract
In this work, cassava starch was modified by treatment with sodium hypochlorite (NaClO) at different concentrations (0.8, 2.0 and 5.0 % of active chlorine) and selected physicochemical properties of the oxidized starches were investigated. The native and modified samples were evaluated considering moisture, carboxyl content, apparent viscosity, susceptibility to syneresis, mid-infrared spectroscopy and crystallinity index. The treatment with NaClO resulted in alterations in carboxyl content of the oxidized starches that increased with increasing concentration of the oxidant. Oxidized starches also showed higher susceptibility to syneresis, as assessed by the release of liquid during freezing and thawing. Apparent viscosity analysis showed decrease in peak viscosity of the oxidized starches. X-ray diffractograms showed that the oxidation influenced the extent of cassava starch relative crystallinity found to lie between 34.4 % (native) and 39.9 % (2.0 % active chlorine). The infrared spectra are sensitive to structural changes on starch macromolecules and presented characteristic peaks as C-O-C of the six carbon glucose ring absorbs at 1,150-1,085 cm(-1) and due to axial deformation these bands changed with the crystal structure of the starch samples.
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48
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Ali TM, Hasnain A. Thermal Characterization of Native and Modified White Sorghum (Sorghum Bicolor) Starch. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2012. [DOI: 10.1080/1023666x.2012.644400] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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49
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Afolabi TA, Olu-Owolabi BI, Adebowale KO, Lawal OS, Akintayo CO. Functional and tableting properties of acetylated and oxidised finger millet (Eleusine coracana) starch. STARCH-STARKE 2011. [DOI: 10.1002/star.201100151] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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50
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Pietrzyk S, Juszczak L, Fortuna T, Łabanowska M, Bidzińska E, Błoniarczyk K. The influence of Cu(II) ions on physicochemical properties of potato starch oxidised by hydrogen peroxide. STARCH-STARKE 2011. [DOI: 10.1002/star.201100090] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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