Cassava starches modified by enzymatic biocatalysis: effect of reaction time and drying method (original) (raw)
Related papers
Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capacity, swelling power and solubility. Chemically and enzymatic modified starches recorded higher water-binding capacity i.e. 89.69% and 96.10% respectively and higher solubility 80.33% and 79.66% respectively as compared to native starch having the water-binding capacity 70.63% and solubility 25.18%. Scanning electron microscopy revealed round to polygonal in shapes with smooth surface for native starch and spherical to oval shaped granules for chemically modified starch. Enzymatic modified starch showed relatively rough surface, pores and cracks on surface fissures. X-ray diffractograms showed typical ‘B’ for pattern native starch but in modified starches showed typical ‘A’ pattern comparatively reduced peak and covers a larger area. FT-IR Image of starch and modified starch showed the typical peaks for the starch backbone. The O-H (alcohol) stretching band in the region 3500–3000 cm-1 was found to be broadened and became less sharp, strong and broad in the spectra of the native and chemical modified starch, in comparison to that of the enzyme modified starch. Functional properties of starch such as water-binding capacity and solubility of starch granules increased by chemical and enzymatic modification.
Agronomia colombiana, 2022
Cassava starch is modified to increase porosity and lacerations that are limited when only enzymatic treatments are used. This study proposes to improve enzymatic activity of α-amylase and amyloglucosidase on the polymer chains of cassava starch by implementing physical and thermal pretreatments below the gelatinization temperature and before the hydrolytic process. The pretreatments increased the biocatalytic action of the enzymes, causing significant changes in the morphology of the granules, and superficial lacerations were found in samples of starches pretreated with ultrasound (UTS) or annealing and ultra-rapid freezing (ANN-C). At the structural level, the modified starches revealed substantial changes as the infrared spectra reflected a displacement of the absorption bands in the region from 900 to 1100 cm-1. This is associated with an alteration and reorganization of the amorphous and crystalline zones of the granules and is consistent with a decrease in amylose content (from 19.53% to 17.64%) and an increase in the crystallinity index. The thermal behavior of the starches was also modified by increasing the peak temperature (from 68.22°C to 75.38°C) and reducing the gelatinization enthalpy (from 19.34 to 15.79 J/g). UTS and ANN-C pretreatments significantly improved the mesoporous and hydrophilic properties of the modified cassava starches.
Effect of Physical and Chemical Modification on Characterization of Cassava Starch
A naturally occurring, inexpensive, renewable, and widely accessible polysaccharide molecule is starch. Native cassava (NCAS) was altered using conventional techniques (autoclaving and autoclaving/sonication/cross-linking). The treatments were designated as T1 (5% CC, 20 min ST), T2 (5% CC, 30 min ST), T3 (10% CC, 20 min ST), and T4 (10% CC, 30 min ST) based on the cross-linking agent concentration (CC) and sonication time (ST). Standard methods were used to examine the chemical, functional, starch digestibility, colour, and morphological aspects of modified starches. In comparison to native starches, modified cassava starches included less moisture, protein, and fat. In comparison to native starches, modified starches contained more ash, amylose, and resistant starch. Amylose and resistant starch levels were higher in T4 than in native and other treated samples in both cassava (51.34%). Native starch swelling power grew progressively from 40 to 90°C, whereas it increased for all modified starches up to 70°C before declining at 80 to 90°C. While modified starches became less soluble as the temperature rose, native starch became more soluble as the mercury rose. Native cassava starches were made up of granules that were rounded and uneven in shape. Furthermore, as shown in NCAS there were no glaring flaws or indications of damage on the surface of the native starch granule. After being autoclaved and dual modified, the starch's granular structure vanished. In modified starches, starch with rough surfaces, larger, and irregularly shaped structures were discovered. The L* value of native cassava starches was higher than that of modified starches. The resistant starch and amylose contents of T4 were higher than those of the other samples.
Starch - Stärke, 1992
Comparative studies on the physico-chemical and functional properties of the cassava starches, obtained by conventional and enzyme-integrated conventional techniques, indicated no adverse chemical modifications and nearly equal X-ray diffraction patterns as well as granular structure. The starch obtained by enzyme-integrated technique has 50% lower ash content and nearly double water solubility at room temperature. The swelling power, the swelling volume and the viscosity indices were slightly lower. Better cooking properties of the starch isolated by enzyme-integrated technique is indicated by its lower setback viscosity. The data thus indicate a number of improved properties of cassava starch manufactured by enzymeintegrated conventional technique. Vergleichende physikalisch-chemische und funktionelle Eigenschaften von durch konventionelle und enzymintegrierte konventionelle Verfahren gewonnenen CassavastWcen. Vergleichende Untersuchungen iiber die physikalisch-chemischen und funktionellen Eigenschaften von durch konventionelle und enzymintegrierte konventionelle Verfahren gewonnene Cassavastarken zeigten keine entgegengesetzten chemischen Modifizierungen und nahezu gleiches Rontgenbeugungsverhaltensmuster sowie granuliire Struktur. Die durch enzymintegriertes Verfahren gewonnene Starke hat einen um 50% niedrigeren Aschegehalt und bei Raumtemperatur fast die doppelte Wasserloslichkeit. Die Quellvermogens-, Quellvolumenund Viskositatsindices waren geringfiigig niedriger. Bessere Kocheigenschaften der durch das enzymintegrierte Verfahren isolierten Starke wird durch ihre niedrigere ,,set-back"-Viskositat aufgezeigt. Die Ergebnisse zeigen somit eine Anzahl von verbesserten Eigenschaften bei Cassavastarke, die durch enzymintegrierte konventionelle Verfahren gewonnen wurden.
Australian Journal of Crop Science, 2019
Starch has application in several industrial sectors, such as food, textile, paper, pharmaceutical, among other industries. To meet this demand, native starches have been modified by chemical, physical and enzymatic methods. Cassava is the second source of starch. Furthermore, understanding the effects of spray-drying modification on the structural and physicochemical characteristics of its starch is important. Therefore, this study aimed to evaluate the effects of the main interfering factors in the process of spray-drying on the characteristics of cassava starch, aiming at increasing the industrial applicability of this starch. A Central Composite Rotational Design (CCRD) was employed to assess the experimental data. Experimental design included four factorial points, four axial points and three replicates of the central point. The starch concentration ranges from 5 to 11 % and preheating temperature ranges from 54 to 60 °C. Results showed influence of the variable factors on the ...
Starch - Stärke, 2012
Debranching starch by pullulanase is considered to improve the RS content of starch which is widely used to produce the starch-based foods with high-health benefit impacts. In this study, the cassava and potato starches were debranched by pullulanase, followed by an autoclave treatment and storage at À188C, 48C, or 258C to investigate their crystallinity and functional properties. After debranching, the potato starch contained significantly higher CL (35.4 glucose units) than did the cassava starch (32.4 glucose units). The debranched cassava and potato starches after retrogradation at the storage temperatures had a typical B-type crystalline structure although the native cassava and potato starches exhibited the different crystalline forms (A-and B-type, respectively). The RS contents of the debranched cassava and potato starches significantly improved with higher RS content of the debranched potato starch than that of the debranched cassava starch at the same storage condition. The storage temperature significantly affected the RS formation of the debranched starches with the highest RS content at storage temperature of À188C (35 and 48% for the debranched cassava and potato starches, respectively). The debranched starches had significantly lower viscosities and paste clarities but higher solubilities than did the native starches. As a result, the debranched cassava and potato starches can be considered for use not only in functional foods with enhanced health benefits but also in pharmaceutical and cosmetic industries.
Impact of Annealing on the Physicochemical Properties of Unfermented Cassava Starch (“Polvilho Doce
Starch-starke, 2004
Unfermented cassava starch (“polvilho doce”) was subject to annealing treatment at 50°C for 24, 48, 96, 120, 168 and 192 h, in 1:5 starch to water ratio. The annealing treatment changed the internal structure of “polvilho doce” at increasing treatment time. Peak viscosities decreased significantly, denoting that there was a decrease in leaching of amylose from the granules. The pasting temperatures were increased, setback and breakdown were reduced while hold and final viscosities increased, showing an improvement of the stability of the paste. Swelling power and solubility were reduced at all temperatures and the solubility at 55°C was zero after 120 h of treatment. The DSC data for To, Tp, Tc and ΔH increased and the gelatinization range was narrowed. The X-ray diffractograms changed from CA to A pattern (samples annealed for 48, 96, 120, 168 and 192 h), denoting an increase in organization of double helices of amylopectin. Annealing imparts to the samples some waxy starches characteristics which can be very useful in the food industry.
Thermal characterization of partially hydrolyzed cassava (Manihot esculenta) starch granules
Brazilian Archives of Biology and Technology, 2008
Cassava starch, partially hydrolyzed by fungal α-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry) analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions.
Modification of Cassava Starch for Industrial Uses
Cassava starch modification by cross-linking using four different reagents (ammonium phosphate, sodium acetate, sodium acetate with adipic acid, sodium acetate with fumaric acid) was performed. Functional properties (ash content, pH, moisture content, gelatinization temperature, swelling power, swelling volume, solubility and viscosity) of the modified starch were compared with those of the native cassava starch. The modified starches had varying degrees of improvements in properties in descending order as: modification with sodium acetate, ammonium phosphate, sodium acetate with adipic acid, sodium acetate with fumaric acid. Starch modified with sodium acetate and ammonium phosphate showed great improvement in their gelatinization temperature with values of 79oF and 75oF compared with 69oF of the native starch, solubility of 66.7% and 37.1% compared with 0% of the native cassava starch and had lower and stable viscosities.
Food Research
Starch extracted from cassava was subjected to chemical and enzymatic modification. Extracted native starch and modified starches were evaluated for proximate analysis and then assessed for different functional properties such as water-binding capacity, swelling power and solubility. Chemically and enzymatic modified starches recorded higher waterbinding capacity i.e. 89.69% and 96.10% respectively and higher solubility 80.33% and 79.66% respectively as compared to native starch having the water-binding capacity 70.63% and solubility 25.18%. Scanning electron microscopy revealed round to polygonal in shapes with smooth surface for native starch and spherical to oval shaped granules for chemically modified starch. Enzymatic modified starch showed relatively rough surface, pores and cracks on surface fissures. X-ray diffractograms showed typical ‘B’ for pattern native starch but in modified starches showed typical ‘A’ pattern comparatively reduced peak and covers a larger area. FT-IR ...