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Lim XX, Zulkurnain M, Yussof NS, Utra U. Effects of dry heating, acetylation, and acid pre-treatments on modification of potato starch with octenyl succinic anhydride (OSA). E-POLYMERS 2023. [DOI: 10.1515/epoly-2022-8090] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
Abstract
Octenyl succinic anhydride (OSA) starch is widely used to stabilize emulsions. Nevertheless, the poor compatibility of starch with hydrophobic groups has restricted the performance of OSA modification. In this work, potato starch was pre-treated once or twice (dry heating, acetylation, and acid modification) prior to OSA modification. Pre-treatments increased the degree of substitution (DS), hydrophobicity, hydrophilicity, and decreased amylose content of OSA starches, with dual pre-treatments having greater effects. Among all pre-treatments, acid modification followed by dry heating resulted in the greatest OSA modification (DS: 0.015) and water-binding capacity (155%). Meanwhile, acid modification followed by acetylation produced OSA starch with the highest oil-binding capacity (290%). Scanning electron microscopy revealed that the granular deformation of dual pre-treated OSA starches was greater compared to single pre-treated and non-pre-treated OSA starches (O). Dual pre-treated OSA starches (ADO, 7%; ACO, 8%) had lower amylose contents than those of single pre-treated (AO: 12%, CO: 17%, DO: 21%) and O (36%). All the pre-treatments reduced the setback viscosity of OSA starch to a lower range (70–394 cP), simultaneously decreasing their retrograde tendency. This study suggested that dual pre-treatments could improve the efficiency of OSA modification and produce OSA starch with greater emulsifying potential.
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Affiliation(s)
- Xiao Xian Lim
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia , Penang , Malaysia
| | - Musfirah Zulkurnain
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia , Penang , Malaysia
| | - Nor Shariffa Yussof
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia , Penang , Malaysia
| | - Uthumporn Utra
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia , Penang , Malaysia
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Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103407] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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3
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Valorization of Rice Straw into Cellulose Microfibers for the Reinforcement of Thermoplastic Corn Starch Films. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188433] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In the present study, agro-food waste derived rice straw (RS) was valorized into cellulose microfibers (CMFs) using a green process of combined ultrasound and heating treatments and were thereafter used to improve the physical properties of thermoplastic starch films (TPS). Mechanical defibrillation of the fibers gave rise to CMFs with cumulative frequencies of length and diameters below 200 and 5–15 µm, respectively. The resultant CMFs were successfully incorporated at, 1, 3, and 5 wt% into TPS by melt mixing and also starch was subjected to dry heating (DH) modification to yield TPS modified by dry heating (TPSDH). The resultant materials were finally shaped into films by thermo-compression and characterized. It was observed that both DH modification and fiber incorporation at 3 and 5 wt% loadings interfered with the starch gelatinization, leading to non-gelatinized starch granules in the biopolymer matrix. Thermo-compressed films prepared with both types of starches and reinforced with 3 wt% CMFs were more rigid (percentage increases of ~215% for TPS and ~207% for the TPSDH), more resistant to break (~100% for TPS and ~60% for TPSDH), but also less extensible (~53% for TPS and ~78% for TPSDH). The incorporation of CMFs into the TPS matrix at the highest contents also promoted a decrease in water vapor (~15%) and oxygen permeabilities (~30%). Finally, all the TPS composite films showed low changes in terms of optical properties and equilibrium moisture, being less soluble in water than the TPSDH films.
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Lee SJ, Zhang C, Lim ST, Park EY. Effect of combination of dry heating and glucose addition on pasting and gelling behavior of starches. Int J Biol Macromol 2021; 183:1302-1308. [PMID: 34000317 DOI: 10.1016/j.ijbiomac.2021.05.081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/21/2021] [Accepted: 05/11/2021] [Indexed: 10/21/2022]
Abstract
Normal corn, waxy corn, potato, and tapioca starches were subjected to dry heating by adding glucose at slightly alkaline conditions to investigate the impact of the combination of dry heating and glucose addition. After dry heating, normal/waxy corn and tapioca starches showed increased peak viscosity and decreased pasting temperatures, whereas potato starch exhibited decreased peak viscosity. The increase in peak viscosity of normal/waxy corn and tapioca starches became more significant after adding glucose to the dry heating process. Moreover, the starch gels became more rigid after dry heating with the addition of glucose than native and control starch. Dry heating alone decreased the melting temperatures and enthalpy of the starches assessed. Nevertheless, dry heating with glucose addition induced no significant changes in the melting characteristics of corn and tapioca starches; however, it significantly increased the melting temperature and enthalpy of potato starch compared to those by dry heating alone. Furthermore, dry heating in combination with glucose addition reduced paste clarity and induced slight thermal browning. These results clearly indicate that the combination of dry heating and glucose addition induces more intense changes in the properties of starch than those by dry heating or glucose addition alone.
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Affiliation(s)
- Su-Jung Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, Jiangsu, People's Republic of China
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea.
| | - Eun Young Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea.
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Zhu P, Wang M, Du X, Chen Z, Liu C, Zhao H. Morphological and physicochemical properties of rice starch dry heated with whey protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106091] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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6
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Jiang H, Wang Y, Zhang X, Chen H. Synergistic Effect of Charged Amino Acid Combined with Dry Heating Treatment on Physicochemical Properties and In Vitro Digestibility of Cornstarch. STARCH-STARKE 2020. [DOI: 10.1002/star.201900298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hui Jiang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
| | - Yu‐Sheng Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
| | - Xing Zhang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
| | - Hai‐Hua Chen
- College of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
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Zhang L, Wang X, Ji H, Sun J, Ma H, Liu X. Effect of dry heating with short-chain inulin on physicochemical properties of sweet potato starch. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1732468] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Lingwen Zhang
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
- Chemical Post-doctoral Research Station, Henan University, Kaifeng, P.R. China
| | - Xuefei Wang
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Hongfang Ji
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Junliang Sun
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Hanjun Ma
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Xiuhua Liu
- Chemical Post-doctoral Research Station, Henan University, Kaifeng, P.R. China
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Effects of repeated and continuous dry heat treatments on properties of sweet potato starch. Int J Biol Macromol 2019; 129:869-877. [DOI: 10.1016/j.ijbiomac.2019.01.225] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2018] [Revised: 01/13/2019] [Accepted: 01/16/2019] [Indexed: 01/28/2023]
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9
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Zhang C, Han JA, Lim ST. Characteristics of some physically modified starches using mild heating and freeze-thawing. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Oh IK, Bae IY, Lee HG. Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch. Int J Biol Macromol 2018; 108:568-575. [DOI: 10.1016/j.ijbiomac.2017.11.180] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 10/30/2017] [Accepted: 11/30/2017] [Indexed: 10/18/2022]
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11
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Su J, Chotineeranat S, Laoka B, Chatakanonda P, Vanichsriratana W, Sriroth K, Piyachomkwan K. Effect of Dry Heat Treatment With Xanthan Gum on Physicochemical Properties of Different Amylose Rice Starches. STARCH-STARKE 2018. [DOI: 10.1002/star.201700142] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Jian Su
- Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Sunee Chotineeranat
- Cassava Starch and Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology; National Science and Technology Development Agency; Pathum Thani 12120 Thailand
| | - Bhakkhawat Laoka
- Cassava Starch and Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology; National Science and Technology Development Agency; Pathum Thani 12120 Thailand
| | - Pathama Chatakanonda
- Kasetsart Agricultural and Agro-Industrial Product Improvement Institute; Kasetsart University; Bangkok 10900 Thailand
| | - Wirat Vanichsriratana
- Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Klanarong Sriroth
- Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Kuakoon Piyachomkwan
- Cassava Starch and Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology; National Science and Technology Development Agency; Pathum Thani 12120 Thailand
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Shang MS, Chen HH, Wang YS, Li KJ. Effects of single and dual heat-moisture treatment combined with sodium alginate on the physicochemical properties of normal cornstarch. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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13
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Effect of dry heating and ionic gum on the physicochemical and release properties of starch from Dioscorea. Int J Biol Macromol 2017; 95:557-563. [DOI: 10.1016/j.ijbiomac.2016.11.064] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 11/14/2016] [Accepted: 11/17/2016] [Indexed: 11/21/2022]
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14
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Chandanasree D, Gul K, Riar C. Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.024] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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15
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Gul K, Riar CS, Bala A, Sibian MS. Effect of ionic gums and dry heating on physicochemical, morphological, thermal and pasting properties of water chestnut starch. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.060] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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16
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Comparative study of effect of modification with ionic gums and dry heating on the physicochemical characteristic of potato, sweet potato and taro starches. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.08.006] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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