Paste and gel properties of low-substituted acetylated canna starches (original) (raw)
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Carbohydrate Polymers, 2005
Edible canna starch and other root starches (cassava, potato and sweet potato) extracted from raw roots grown in Vietnam were used to determine physicochemical properties and enzymatic digestibility. The edible canna starch exhibited significantly higher blue value and amylose content than the other root starches. It also had a wide range of gelatinization temperature and a high transition enthalpy. The viscosity of hot paste from edible canna starch was quite low and stable, whereas the cool paste had high viscosity and weak resistance against retrogradation. The paste clarity of edible canna starch was also significantly higher than that of the others. During refrigeration and frozen storage, the paste of edible canna starch released so much expelled and absorbed water, which showed low stability during storage with high net syneresis. In this study, native edible canna starch was also found like potato starch to be highly resistant to hydrolysis by α-amylase.
Journal of Food Science and Technology, 2020
The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29°C, Tp = 65.03°C and Te = 69.86°C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.
Starch - Stärke, 2015
Molecular parameters and gel properties of systematically prepared acid-thinned starch products (wheat, potato, and pea) were investigated. The impacts of acid type (HCl, H 2 SO 4), acid concentration (0.36 and 0.72 N), and hydrolysis time (4 and 24 h) were found to be statistically significant on weight-average molar mass (M w) of the starch as revealed by analysis of variance (ANOVA). Especially for potato starch samples, the blue value (BV) was found to increase after short-time hydrolysis and decrease after longer modification, indicating a reduced amount of polysaccharide chains able to complex with iodine, which was found for all products. Simultaneously, the wavelength of the absorption maximum (l max) decreased systematically with an increasing degree of modification, giving evidence for decreasing length of linear polymer chains. Enzymatic debranching of amylopectin and dextrins and molecular characterization by means of size exclusion chromatography-multi angle laser light scattering (SEC-MALS) enabled the detection of M w and the amount of amylose fraction. Generally, declining M w of amylose was accompanied by a mass-specific loss. Starch pastes with very good solution states were prepared in general. Pastes of the acid-thinned starches showed dominant viscous behavior, whereat storage and loss modulus decreased with increasing degradation. Additionally, a significant reduction of the sol-to-gel-transition temperature was found applying oscillation measurements. Increasing gel strength of the starch samples was detected due to acid-thinning up to a certain degree of modification and optimal molecular parameters of the starch as well as the amylose fraction were determined resulting best strength properties. The gel clarity was reduced due to acid modification in general.
Plant Foods for Human Nutrition, 2005
The aim of the present study was to evaluate some chemical and mineral characteristics and functional and rheological properties of Canna and Arrowroot starches produced in the Venezuelan Andes. Canna starch showed a higher (P < 0.05) moisture, ash, and crude protein content than arrowroot starch, while crude fiber, crude fat, and amylose content of this starch were higher (P < 0.05). Starches of both rhizomes own phosphorus, sodium, potassium, magnesium, iron, calcium, and zinc in their composition. Phosphorus, sodium, and potassium are the higher in both starches. Water absorption, swelling power, and solubility values revealed weak bonding forces in Canna starch granules; this explained the lower gelatinization temperature and the substantial viscosity development of Canna starch during heating. Arrowroot starch showed a higher gelatinization temperature measure by DSC, than Canna starch and exhibited a lower value of H. Both starches show negative syneresis. The apparent viscosity of Canna starch was higher (P < 0.05) than the Arrowroot starch values. The size (wide and large) of Canna starch granules was higher than arrowroot starch. From the previous results, it can be concluded that Canna and Arrowroot starches could become interesting alternatives for food developers, depending on their characteristics and functional properties.
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.
Molecular Investigation of the Gel Structure of Native Starches
Starch - Stärke, 2018
Starch gels were prepared by varying the starch source (regular potato: PS; regular corn: CS; high amylose (AM) corn: HACS), the disintegration temperature (95 and 140 °C) and the storage time (1 day and 7 days). The mechanical strength was determined and found to be increased with increasing disintegration temperature and storage time. Enhanced AM content of the starch enabled stronger gels under specific preparation conditions. For the purpose of a detailed analysis of the gel composition, a new method was developed separating the system by means of centrifugation in two phases, a liquid (dissolved polymers; supernatant) and a swollen phase (polymers involved in gel network structure; sediment). Most of the starch was found to be involved in the swollen gel network phase. That structure was selectively degraded by means of specific enzyme combinations (pullulanase and α-amylase; pullulanase and β-amylase) to obtain different resistant portions representing the crystalline "junction zones" (α-amylase) and the polymer chains involved in both crystallized areas as well as amorphous intermediary segments (β-amylase), respectively. The portions were subsequently characterized by means of SEC. Within the present study, highest gel strength (HACS; 140 °C) was accompanied by the highest amounts of α-and β-amylase resistant portions (10 and 50 %, respectively), and the regular starches had basically lower gel strength by lower amounts of resistant portions. In general, the starch polymers within the β-amylase resistant portions had higher M w compared to that building the "junction zones", and the M w of the β-amylase resistant portions was higher for HACS compared to the regular starches. The AP-fraction is not supposed to be strongly involved in the gel network structure. Limitations of the analytical method were discussed.
Effect of acetylation and carboxylation on some physicochemical properties of cassava starches
Journal of the Ghana Science Association, 2009
tive starches. The physicochemical properties studied were moisture content, pH, solubility, swelling power, granule size and water binding capacity. The moisture content, pH, water binding capacity, and swelling power of the native starches were generally higher than those of the modified starches. Native 97/4414 had the highest moisture content of 11.31% and acetylated 97/3982, the lowest value of 7.21%. The pH ranged from 4.23 for carboxylated 97/4414 to 6.96 for native 97/3982. The solubility of the carboxylated starches was comparatively lower than those of the native and acetylated starches. The native 97/4414 had the lowest solubility of 11.77% whereas acetylated 97/4414 and Afisiasi, the highest value of 31.91%. The native Afisiafi had the highest swelling power of 40.42% and carboxylated 97/4489 the lowest value of 21.58%. The water binding capacity ranged from 93.79% for native 97/4414 to 51.46% for 97/4489. The granule size ranged between 4.33µm and 6.67µm. Statistical analysis revealed significant effect (p < 0.05) of acetylation and carboxylation on the physicochemical properties of the native starch.
In vitro fermentabilities of raw and cooked canna starches and their derivatives
Journal of Functional Foods, 2017
The undigested residues remaining after amylase hydrolysis of raw and cooked canna starches, including native, retrograded, retrograded debranched, heat-moisture treated (HMT), hydroxypropylated and cross-linked starches, were in vitro fermented with pig cecal content. Fermentation of raw native canna starch generated butyric acid as a main short-chain fatty acid (SCFA), while acetic acid was a major component of SCFAs derived from raw modified starches. For cooked starches, the highest butyric acid concentration was found in cross-linked starch (28.8 mM), followed by retrograded debranched starch (26.0 mM). On the basis of initial weight of starches, retrograded debranched starch was the best substrate since it produced the highest amounts of SCFAs (295.7 mmol/100 g starch) and butyric acid (86.8 mmol/100 g starch) after 3 d of fermentation.
Physicochemical, rheological and structural properties of fractionated potato starches
Journal of Food Engineering, 2007
In an attempt to reveal whether behaviour differs between various granule size classes of potato starches, small (SGF), medium (MGF) and large (LGF) granule fractions were separated from the native starches of three potato cultivars, and some of their physico-chemical and functional properties studied. There was a significant variation in the granule size distribution of the native starches and their separated fractions, when studied using particle size analysis and scanning electron microscopy. The granule size ranges for LGF, MGF and SGF were 40-65, 20-40, and 1-20 lm, respectively. The granule sizes in the fractions separated from the native starch of the cultivar Kufri Ashoka were larger than in the corresponding fractions separated from the other two cultivars (Kufri Kunden and Kufri Dewa). For all three cultivars, LGF had higher amylose content and a lower swelling power than the corresponding MGF and SGF. The light transmittance and solubility of the native starches and their three fractions increased, while enzymatic digestibility decreased with the increase in granule size. Among the three fractions, pasting properties such as peak and final viscosities were observed to be lower for SGF, while peak viscosity temperatures were lower for LGF. The breakdown and setback in viscosity were observed to be highest for LGF and lowest for SGF, for all three cultivars. The lowest values of dynamic mechanical properties such as G 0 , G 00 , G * , g * and g 0 were recorded for gels of native Kufri Dewa starch and its fractions during frequency sweep testing on a dynamic rheometer. The textural attributes of the gels obtained from the native starches and their fractions showed a relationship with their respective pasting behaviours. A significant and progressive change was observed in the texture of gels during 7 days storage at 4°C.