Dual modification of achira (Canna indica L) starch and the effect on its physicochemical properties for possible food applications (original) (raw)
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Chemical modification of Grains’ starch for Improved Functionality
2018
Article History Received: 04.06.2018 Accepted: 25.06.2018 Published: 30.06.2018 Abstract: Grain starch in general has wide array of applications in industry, food preparation, paper surface coating and textiles. Many of the important functional properties of starch including the emulsion capacity, water and oil absorption, least gelation concentration and foaming capacity can be substantially improved from physical and chemical modifications. In this review, current and advances in grain starch modification technology was examined and the functional properties compared with the unmodified sample. Chemical modifications such as crosslinking starch granules with variety of cross-linkers such as citric acid improved the functional properties of acha starch significantly. The least gelation concentration (LGC) increased from 6% to 8% and the pasting viscosity also decreased to 25Cp Other chemical modification techniques examined include oxidation and acid treatment or mild hydrolysis. S...
Paste and gel properties of low-substituted acetylated canna starches
2005
Starches isolated from rhizomes of two cultivars of edible canna (namely; Thai-green and Thai-purple) were modified by acetylation in order to reduce retrogradation and increase gel stability. Acetylation was carried out by treating starches with 5, 7 and 9% (w/w) of acetic anhydride at room temperature and pH between 8.0-8.5. The extent of acetylation increased proportionally with the concentration of acetic anhydride used. The percentages of acetyl group determined by titration method were 1.41, 2.05 and 2.55 for Thai-purple starch and 1.43, 2.02 and 2.53 for Thai-green starch. Observation under scanning electron microscope revealed that all of the modified starch granules were still in intact form and there was no difference between native and modified starches. The viscoamylographs of 6% starch determined by Rapid Visco Analyzer at 160 rpm showed that acetylation decreased the pasting temperatures (3-5 8C) and slightly decreased the hot paste viscosity. The setback values of acetylated starches were approximately 15-46% lower than those of native starches. Effect of pH and agitation on the pasting properties of native and acetylated canna starch was not significantly different. There were some variations in pasting attributes between starch pastes from Thai-purple and Thai-green canna which were due to their chemical compositions and molecular structures. Hardness (firmness) of canna starches gel was analyzed by a texture analyzer using a 20 mm diameter-cylindrical plunger. With 6% starch solids in water at pH 6.8, all acetylated canna starches gave much softer gel than those of corresponding native starches. For example, the firmness values of Thai-green canna starches containing 1.43, 2.02, 2.53% acetyl group and the native were 168, 193, 508 and 1915 g, respectively. The data of setback viscosities from RVA profiles, hardness of gels by texture analysis, and syneresis from freeze-thaw study, all indicated that acetylation could increase gel stability and substantially reduce retrogradation of canna starches.
Food Chemistry, 2015
Scientific data on the effect of varying degrees of succinylation on starch from Acha, an underutilized source is scanty. Bridging this gap is the focus of this study. Acha starch was extracted, succinylated (succinic anhydride (SA) (3-14 g/100 g starch) and the degree of substitution determined. Proximate composition and functional characteristics of both native and succinylated starches were evaluated according to standard methods. Starch spectra and morphology were also studied. Succinylation increased (5.63-11.68%) with increasing concentration of SA. Amylose peaked at 36.42% and thereafter decreased to 28.84%. Swelling power and solubility increased in multiple folds especially at temperatures (70-90°C) at all levels of substitution (0.1-0.20). Pasting viscosities (165.9-307.5 RVU) decreased and did not follow the order of substitution. Morphology (polygonal) and granular sizes (6-12 lm) among the succinylated and native starches were not significantly different (P < 0.05). Succinylated Acha starches hold great promise as a good and cheaper replacement for gums in Food Applications.
Starch - Stärke, 2012
Achira (Canna indica L.) is a plant native to the Andes in South America, a starchy source, and its cultivation has expanded to different tropical countries, like Brazil. In order to evaluate the potential of this species, starch and flours with different particle size were obtained from Brazilian achira rhizomes. Proximal analyses, size distribution, SEM, swelling power, solubility, DSC, XRD analysis, and FTIR were performed for characterization of these materials. Flours showed high dietary fiber content (16.5-32.2% db) and high concentration of starch in the case of the smaller particle size fraction. Significant differences in protein and starch content, swelling power, solubility, and thermal properties were observed between the Brazilian and the Colombian starch. All the studied materials displayed the B-type XRD pattern with relative crystallinity of 20.1% for the flour and between 27.0 and 28.0% for the starches. Results showed that the starch and flour produced from achira rhizomes have great technological potential for use as functional ingredient in the food industry.
Food Hydrocolloids, 2007
Effect of some common chemical modifications such as acetylation, hydroxypropylation and cross-linking on the physico-chemical, morphological, thermal and rheological properties of starches from different botanical sources have been reviewed. The distinguishing factors that affect the efficiency of modification are the starch source, amylose to amylopectin ratio, granule morphology, and type and concentration of the modifying reagent. The extent of alteration in the starch properties reflects the resistance or the susceptibility of a starch towards different chemical modifications. Modified starches with desirable properties and degree of substitution can be prepared by critically selecting a suitable modifying agent and a native starch source.
Food and Nutrition Sciences, 2014
Acha grain (Digitariaexilis) starch was isolated and subjected to chemical modifications by acetylation, benzylation, succinylation, carboxymethylation and acid-thining. Functional properties (swelling, solubility, gelation, oil and water absorption capacities, alkaline water retention) and rheological properties of the native and modified starches were determined. Swelling power and solubility of the starch samples increased with increase in temperature. Swelling power and solubility were pH dependent, with maximum values obtained at pH 12 in both native and modified starches. Increasing degree of alkalinity increased both solubility and swelling capacity. Water absorption capacities of chemically modified starches decreased, but acetylated starch, ATAS showed higher value compared to the native and also chemically modified starches improved oil absorption capacity of the native starch. The modified starches showed increase in alkaline water retention. Gelation studies revealed that ACAS had higher LGC than the native while some chemically modified starches did not alter the gelation capacity of the native starch except for BAS and ACAS with LGC of 10% and 16% v/w. There were significant differences in functional properties between native and chemically modified starches from acha, so chemical modification improved functional properties. Chemical modifications increased pasting temperature except for ATAS and BAS. Setback values were reduced after modifications, indicating that modification would minimize starch retrogradation.
Acha grain (Digitariaexilis) starch was isolated and subjected to chemical modifications by acetylation, benzylation, succinylation, carboxymethylation and acid-thining. Functional properties (swelling, solubility, gelation, oil and water absorption capacities, alkaline water retention) and rheological properties of the native and modified starches were determined. Swelling power and solubility of the starch samples increased with increase in temperature. Swelling power and solubility were pH dependent, with maximum values obtained at pH 12 in both native and modified starches. Increasing degree of alkalinity increased both solubility and swelling capacity. Water absorption capacities of chemically modified starches decreased, but acetylated starch, ATAS showed higher value compared to the native and also chemically modified starches improved oil absorption capacity of the native starch. The modified starches showed increase in alkaline water retention. Gelation studies revealed that ACAS had higher LGC than the native while some chemically modified starches did not alter the gelation capacity of the native starch except for BAS and ACAS with LGC of 10% and 16% v/w. There were significant differences in functional properties between native and chemically modified starches from acha, so chemical modification improved functional properties. Chemical modifications increased pasting temperature except for ATAS and BAS. Set-back values were reduced after modifications, indicating that modification would minimize starch retrogradation.
Food and Bioprocess Technology, 2011
Comparative studies on acid hydrolysis of jicama and maize starch were carried out using concentrations of hydrochloric acid of 1.5%, 3.0%, and 4.5% (w/v), for 3 and 6 h, at 40°C. Native maize and jicama starches showed important morphological, thermal, and structural differences from those of tubers and cereals which potentially offer diverse industrial applications. Jicama starch showed low amylose content (12%) and small size of starch granules. Due to these characteristics, jicama starch was more susceptible to degradation during hydrolysis process than maize starch. Under the experimental conditions employed, the acid degradation was not particularly severe, as shown by scanning electronic microscopy analysis which showed small degraded zones and similar X-ray patterns in both starches. However, jicama starch was more susceptible to acid hydrolysis than maize starch, as revealed by the considerable increase in water solubility index, damaged starch, and crystallinity values. Also, the higher susceptibility of jicama starch than maize starch to the hydrolysis conditions was reflected in the sugar content release during hydrolysis. The relative crystallinity of hydrolyzed maize starches decreased during hydrolysis, while those of hydrolyzed jicama starches increased attributable to the lower amylose content of jicama starch in relation to maize starch. Maize and jicama hydrolyzed starches showed low viscosity values with relation to their native starch counterparts. However, native jicama starch showed lower viscosity values than maize starch, suggesting a lower internal stability of the starch granules during hydrolysis. Both native and hydrolyzed maize starches showed higher enthalpy, T o, T p, and T c values than jicama starch and the broadening of the endotherms decreased during the hydrolysis of both starches.
Carbohydrate Polymers, 2011
Corn starch was modified with acetyl, propionyl and butyryl groups at four different degrees of substitution (DS). FTIR, X-RD, TG-DTA, SEM, swelling power, solubility, water binding capacity and light transmittance techniques were used to characterize the samples. Effect of DS and acyl groups on physicochemical properties of starch was studied. During acylation, the crystalline structure of starch got destroyed and starch surface was eroded. Acylated starch was thermally stable than native starch. Amylose content of the starch samples increased slightly after acylation. Swelling power and water binding capacity of native starch were 3.09 g/g and 89.8%, respectively. In acetylated, propionylated and butyrylated starch at low DS, these properties increased. But at high DS, these decreased to below that of native starch. Butyrylated starch at DS of 1.75 showed lower swelling power, and water binding capacity than acetylated starch at DS 2.55. Increase in DS and acyl group chain length from acetyl to butyryl group improved hydrophobic transformation of starch.