Abstract
The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups. The peak viscosity was reduced significantly with the acid hydrolysis pretreatment (between 3 and 3.5-fold decrease), which decreased the pasting temperature and peak time to 20 °C and 100 s respectively. In addition, the dual modification of corn starch altered certain thermal properties, including a reduction in the enthalpy of gelatinization (ΔH) and a higher range of gelatinization (around 6 °C), which may effectively improve industrial applications. Modifications on the FTIR spectra indicated that the dual modification affected the starch crystallinity, while the Raman spectra revealed that the dual modification disrupted the short-range molecular order in the starch. Rearrangement and molecular destabilization of the starch components promoted their granular amphiphilic properties.
Highlights
Starch is a polymer that is synthesized in the form of a granule and used as a gelling agent, stabilizer, thickener or emulsifier in the pharmaceutical, food, textile and packaging industries and for bioethanol production [1,2,3]
The transition temperatures of the octenyl succinate-treated starches (OSCS and HOSCS) were lower than the transition temperature of the corn succinate-treated starches (OSCS and HOSCS) were lower than the transition temperature of the corn starch that was not subjected to succinylation (CS and HCS). This property is one of the advantages of succinylation, due to the presence of the succinyl groups [32]. These results suggest that both modification processes affect the granule structure, resulting in alterations to the thermal properties of the starch
The modifications to the thermal starch that was not subjected to succinylation (CS and HCS)
Summary
Starch is a polymer that is synthesized in the form of a granule and used as a gelling agent, stabilizer, thickener or emulsifier in the pharmaceutical, food, textile and packaging industries and for bioethanol production [1,2,3]. The derivatization of starch by introducing succynil groups along the polymeric backbone tends to stabilize starch by preventing or curtailing starch retrogradation and both the solubility and viscosity of the starch are modified along with an increasing degree of substitution. These modifications result in good gel-forming and emulsifying properties and the capability for film formation [12]
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