Modification of Cassava Starch for Industrial Uses (original) (raw)
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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.
Synthesis and Characterization of Acetylated Cassava Starch with Different Degrees of Substitution
Brazilian Archives of Biology and Technology, 2020
Acetylated cassava starch with low and medium degrees of substitution (DS) were synthesized. Also, the effect of DS on swelling power, solubility, morphological properties, gelatinization temperature, paste clarity and moisture sorption were studied. Swelling power and solubility in water between 50ºC and 90°C were determined. Acetylated cassava starches with low DS showed an increased in both parameters, while at higher DS values a reduction of them was observed. Maximum swelling power values were measured in acetylated starch with DS of 0.2 and maximum solubility was registered at DS of 0.72. Equilibrium moisture content values from sorption isotherms presented a good fit using the GAB model (R2>0.96). SEM micrographs showed that as acetyl groups are incorporated the granules suffer surface changes and eventually lose their structure at DS of 1.5. Clarity of acetylated starch pastes with low DS was lighter than native starch paste. In addition, the increase in DS produced a reduction in gelatinization temperature.
Characterization of Different Varieties of Cassava Starch for Industrial Utilization
2013
Physical and biochemical analyses were carried out on different varieties of cassava (Manihot esculenta Crantz) starch. The result obtained from the pH measurements gave acidic pH values within the range of 4.8 to 5.5. However, each of the three different varieties (8082, 8083 and NWIBIBI) gave pH values of 3.0. The gelatinization temperature was within the range of 68°C to 71°C. The acid binding factor shows that NWIBIBI had the highest acid factor of 1.45 while variety 209 had the lowest binding capacity of 0.6. NWIBIBI also had the highest percentage ash content of 69.0 while the variety 218 had the lowest (value of) 25.0. Clarity of starch paste showed that all varieties were translucent under hot conditions and opaque in cold conditions. There is an increase in swelling power with increase in temperature. The temperatures used were 50°C, 60°C, 80°C and 90°C. Finally, the varieties which were subjected to methylene blue differential dyeing, gave light blue colours. The relevance...
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.
Molekul, 2016
The use of cassava starch for excipient in the manufacturing of the tablet has some problems, especially on physical-mechanical properties. The purpose of this study was to determine the effect of the differentness of temperature and pH in the process of modification on the physical-mechanical properties of modified cassava starch. Modifications were performed by suspending cassava starch into a solution of 3 % (w/v) PVP K30. The effect of the difference of temperature was observed at temperatures of 25; 45 and 65 0C, while the effect of the difference of pH was observed at pH of 4.0; 7.0 and 12.0. The results showed that the temperature and pH did not affect the physical-mechanical properties of the modified cassava starch. Modification of cassava starch at pH and temperature of 7.0 and 45 0C was produced modified cassava starch with the most excellent solubility, while the best swelling power were formed by the modification process at pH and temperature of 7.0 and 25 0C. Overall, ...
IMPACT OF CROSS-LINKING ON PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF CASSAVA STARCH
Starch had been isolated from cassava that was modified using two different cross-linking agents such as ginger and garlic at two different concentrations (5 and 10 %). Physico-chemical and functional properties of cross-linked cassava starches were analyzed by standard methods and crystalline structure was determined by X-ray diffraction method. Cross-linking decreased moisture, protein, fat, swelling power, solubility, water and oil absorption capacity and paste clarity. Ash content was significantly increased in crosslinked starches as concentration of cross-linking agents increased. However crystalinity was decreased with higher concentration of cross-linking agents. Protein and fat predicts the Swelling power in native and cross-linked starches. Though starch is a common ingredient used in many food and nonfood applications, and native cassava starch lacks the versatility necessary to function adequately under industrial processing conditions, the cross-linked cassava starch could more effectively meet the functional property demands in food and non-food products.
Journal of physics, 2019
One of popular peanut-based food product in Indonesia is coated peanuts. Coated nuts are peanuts wrapped in a flour batter and then fried until it dry. Coated peanut quality is influenced by the nature and characteristics of the flour used. Tapioca starch used as a coating on coated peanut products are expected to have a crispness and a good baking expansion. Natural starch has some lack, which it requires a long cooking time and pasta is formed loud and unclear. To improve the performance of the starch used, native starch is modified by physical, chemical or enzymatic process into diversified products with better functionality. In this work, modified starch is obtained by three different modification process, namely process of fermentation using Lactic Acid Bacteria, process of hydrolysis using lactic acid and process of esterification using lactid acid and ethanol. The analysis include the analysis of swelling power, solubility, determination of amylose content, crispness and level of dough development. Modified starch is expected to have optimal crispness and optimal baking expansion. From the result shown modification by hydrolysis give better characteristic of modified starch than the result of esterification and fermentation. Adding UV rays during modification give significant impact for starch. After modification is complete, drying under sunlight or drying with oven has their own strenght and weakness. The optimum variable from this research is wet tapioca starch which modified by esterification with adding UV rays and drying using direct sunlight which have swelling power 21,74 g/g, solubility 18,30%, expansion ability 1457,7%, and crispy starch value 345,8 gf.
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 ...
Effect of Esterification on Cassava Starch: Physicochemical Properties and Expansion Ability
Reaktor, 2019
In this study, the characteristic of cassava starch have been developed through esterification reaction using ethyl lactate. Commercial cassava starch was modified by using (0.5; 0.75; 1.00; 1.25; 1.50 % v/v) ethyl lactate solution with pH 6, 7, 8, 9 for 15, 25, 35, 45, 55 minutes and the drained starch was dried with sun drying. The cassava starch which has been esterified with 1.5% ethyl lactate for 15 minutes pH 6 gave highest volume expansion of 2,438.9 %. For swelling power, the highest value was 19.32 swelling power at variable concentrations of 1.5% ester, esterification period of 15 minutes, and pH 6. The lowest amylose content was 15.68 % in ester concentration of 1.5 %. From the scanning electron micrograph, shows that the cassava starch after and before modification has not changed since the modifications performed under the gelatinization temperature. FTIR spectra of native cassava starch and ester cassava starch shown shift of the carboxyl group of starch from 1072.37 t...
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 ...