Chemical modification of Grains’ starch for Improved Functionality (original) (raw)
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Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and biodegradability. However, native starch cannot be directly used due to its poor thermo-mechanical properties and higher water absorptivity. Therefore, native starch needs to be modified before its use. Major starch modification techniques include genetic, enzymatic, physical, and chemical. Among those, chemical modification techniques are widely employed in industries. This review presents comprehensive coverage of chemical starch modification techniques and genetic, enzymatic, and physical methods developed over the past few years. In addition, the current applications of chemically modified starch in the fields of packaging, adhesives, pharmaceuticals, agri...
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.
Eduvest - Journal of Universal Studies
Starch is a carbohydrate or polysaccharide consisting of a large number of glucose units linked through glycosidic bonds and containing different amounts of amylose and amylopectin as macromolecules. Starch modification can be done physically, chemically, and enzymatically. The process of chemical modification of starch aims to separate the long glucose chains from the polymer molecules in order to reduce the high viscosity of the unmodified starch solution and thus maximize the possible amount of starch in technical applications This modification involves exploiting the many hydroxyl groups present in starch granules to introduce functional groups, resulting in changes in physicochemical and functional properties such as gelatinization, paste, and retrogradation properties of starch. Esterification and oxidation are types of chemical modification processes that can be applied to improve starch characteristics. However, the chemical modification process did not affect the morphology...
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.
Advances and Trends in the Physicochemical Properties of Corn Starch Blends
Maize - Recent Advances, Applications and New Perspectives for Crop Improvement [Working Title], 2021
Corn starch is one of the most widely used biopolymers in the world for various applications, due to its high production, renewable, low cost, non-toxic, biodegradable and provide great stereochemical diversity by presenting a complex structure with unique qualities that they depend on multiple factors to obtain special properties for a specific use and/or of interest. From the synthesis of the starch granule to its extraction for its subsequent use, it promotes innovative characteristics, presenting infinite functionalities applicable and/or as a substitute for synthetic polymers. However, some limitations of hydrophilicity, thermal and mechanical properties, rapid degradability and strong intra and intermolecular bonds of the polymer chains make their use difficult in the medium and long term. Enzymatic, chemical and physical methods continue to be used today, creating by-products such as polluting waste and which can be costly. Therefore, the polymeric modification of the starch ...
Food and Bioprocess Technology, 2019
Starch isolated from two different sorghum hybrids and a commercial cassava starch were modified in order to assess the improvement in rheological and thermal properties that could be produced by sustainable methods. Modifications were acetylation with acetic anhydride, hydrolysis with acetic acid, and esterification with octanoyl chloride. All sorghum starch paste exhibited higher syneresis than cassava ones and acetylation slightly improved water retention. In general, pasting profiles were significantly altered throughout modifications and the paste textural properties and rheological results suggested a physical gel behavior. Cassava and white sorghum unmodified gels showed higher values of textural parameters than those of brown sorghum. The flow data were adequately fitted by the power-law model (R 2 > 0.96) with flow behavior index < 1. The acetylation, acid treatment, and octanoyl esterification of cassava and sorghum starch resulted in significant changes in water interaction, indicating a wider range of properties.
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.
Surface activity of commercial food grade modified starches
An attempt to quantitative evaluation of the functionality of food grade chemically modified starches in the emulsion systems by estimation of their surface activity as well as the capability of thickening food products was the main purpose of this present work. It was stated that chemically modified starches reveal higher surface activity at air/water and toluene/water interfaces in comparison to the native starch. The increase of the degree of substitution of polar carboxyl groups as well as rather non-polar acetyl ones results in an enhance of surface activity. Starch sodium octenylsuccinate stands out from other investigated starches, in its excellent capability of lowering surface and interfacial tension. Cross-linked starches reveal excellent stabilisation activity at a pH range of 5.5-7.0 but their surface activity is lower than those of other modified starches. Acetylated starch as well as starch sodium octenylsuccinate reveal satisfactory thickening capability up to pH 4.5 and moreover their surface activity (especially of E 1450) allows us to recommend them as functional constituents of food emulsions. Low thickening capability of oxidised starches rather excluded these derivatives from the group of potential functional additives for food emulsions.
Physical and Chemical Modifications in Starch Structure and Reactivity
Chemical Properties of Starch, 2020
Starch is a naturally occurring glucose homo-polysaccharide of nutritional, pharmaceutical, and industrial importance. The complex polymeric structure and poor solubility of native starch in water limits their importance at pharmaceutical and industrial level. The structure, reactivity, and functionality of the native starch can be modified by physical, chemical, enzymatic, and biotechnological methods. Various physical modifications techniques, including the thermal, radio-thermal, freezing and thawing, annealing, high-pressure, ultrasonic, and pulsed electric field treatment, and chemical modifications, including oxidation, etherification, esterification, cationization, cross-linking, and graft polymerization, have been found to change the surface properties, polarity and linearity of the molecular chains, the degree of substitution, the polymeric, granular, and crystalline structure, amylose to amylopectin ratio, solubility, viscosity, pasting, gelatinization, swelling, water absorption, and emulsifying properties of starch. The structural changes have resulted in the improvement of thermal and freeze-thaw stability, viscosity, solubility, water binding capacity, swelling power, gelling ability, and enzymatic digestibility of starch. The exposure of reactive functional groups after physical or chemical modification modifies the reactivity of starch toward water, oil, acids, enzymes, and other chemical species. These modification techniques have led to some revolutionary changes in reactivity, functionality, and application of starch in various fields.