Acid-treated Starch Research Articles

Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility

Starch from talipot palm trunk (Corypha umbraculifera L.), a new starch source, was treated with different citric acid concentrations (5%, 10%, 20%, and 40% of the dry weight of starch) to produce citrate starch. The influence of citric acid treatment on physicochemical, pasting, structural, thermal, rheological, and digestibility properties of talipot palm starch were studied. A new peak at 1728 cm−1 was observed in the Fourier-transform infrared spectroscopy (FTIR) spectra of citric acid-treated starches, which confirmed the formation of an ester bond between starch molecule and citric acid. The crystalline pattern of talipot palm starch was unaffected by citric acid treatment, whereas the relative crystallinity decreased from 16.35% to 3.06%. The Rapid Visco Analysis of starch treated with citric acid did not show any characteristic peaks, however, the untreated starch showed a peak viscosity of 3646 cP. The gelatinization parameters decreased with an increase in the degree of substitution, and the enthalpy of gelatinization (ΔHgel) decreased from 11.19 J/g to 6.37 J/g. The in-vitro digestibility of talipot palm starch was decreased by citric acid treatment, and that of the slowly digestible starch (SDS) and resistant starches (RS) increased significantly (p ≤ 0.05) from 31.71% to 39.43% and 37.55% to 53.38%, respectively.

Impact of esterification with malic acid on the structural characteristics and in vitro digestibilities of different starches

This research focused on the structural characteristics of resistant starches (RSs) that were obtained from corn, potato, and sweet potato and esterified by L-malic acid. Further, the unique effect of the degree of substitution (DS) on the crystalline properties was studied. Different starches were allowed to react with 2 M malic acid (pH 1.5) for 12 h at 130 °C. The shapes of the granules and the Maltese-cross shapes of samples were maintained and visible under an optical microscope. The FT-IR spectrum displayed evident carbonyl peaks at 1740 cm−1, and the onset temperature (To) and gelatinization enthalpy (∆H) gradually decreased as DS increased. The malic acid-treated starches exhibited an increased RS content compared to those of the control. The RS contents of potato, sweet potato, and corn, which were 65.5%, 70.0%, and 89.8% in the uncooked MT-samples, decreased to 57.3%, 63.8%, and 86.7% in the cooked MT-samples, respectively, and exhibited high heat stability; corn starch yielded the highest RS among them. The thermal and malic acid treatments resulted in the partial hydrolysis and rearrangement of the helix structure of crystalline area, which was affected by esterification. The result revealed that the RS content increased as that of DS escalated.

Double helical order and functional properties of acid-hydrolyzed maize starches with different amylose content

Two maize starches (Normal and Hylon VII) were hydrolyzed using HCL for 15 days at room temperature. The water holding capacity -WHC and oil holding capacity- OHC were evaluated to describe the changes during the reorganization of hydrolyzed material. The structure was assessed using differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy with attenuated total reflectance (FTIR-ATR). A hydrolysis degree of 20% was reached with a complete granular structure disruption. During acid hydrolysis, the rearrangement of decoupled double helices favored the order degree. The hydrolysis of the amorphous region decreased the enthalpy of gelatinization. This effect was more noticeable in the normal starch. The changes promoted during the hydrolysis favored the reorganization of the network resulting in high values in WHC and OHC for both starches. The acid-treated starches obtained could be used as fillers, employing these materials with induced crystalline regions.

Starch aided synthesis of giant unilamellar vesicles

Synthesis of giant unilamellar vesicles (GUVs) of charged and uncharged lipids at physiological salt concentration is presented using the starch hydrogel method as an example of the gel assisted synthesis method. The swelling of the gel is assisted by the presence of a high amount of amylopectin in starch and yields giant-sized vesicles, which are unilamellar in nature. This method holds promise since starch is a commonly available cheap bio-compatible material. This work indicates that native starch yields vesicles of better size range as compared to the acid-treated starch. It is demonstrated that contrary to the common belief, pre-hydration of bilayers is not critical to the success of this method. The synthesis of GUVs in physiological salt concentrations is possible since the salt does not produce any osmotic effect on its own. At low starch concentration, the size of the vesicles is found to correlate with the swelling factor. The conjugate effect of the starch concentration and ion leads to the change in the swelling factor of the gel and thereby influence the size and architecture of the vesicles. Also, interactions between starch and lipid play an important role in the formation of the giant vesicles.

Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch

This study investigated the structural and physicochemical characteristics of malic acid-treated sweet potato starch. Sweet potato starch mixed with various concentrations of malic acid solution underwent either thermal or nonthermal treatment. Observation of samples under a light microscope ensured the maintenance of granular shape and the Maltese cross. FT-IR spectra displayed a distinct carbonyl peak at 1722 cm−1, and analysis of the degree of substitution (DS) indicated an increase in the extent of ester bonds with increasing concentrations of malic acid. The DS of 2.0M-130 (0.214) was the highest and that of 0.5M-130 was the lowest (0.088) among the reacted starches. In vitro digestion test revealed an increased amount of resistant starch when a high concentration of malic acid was used. In addition, thermally treated samples maintained a higher content of resistant starch (RS) after 30 min of cooking at 100°C. After cooking, 2.0M-130 had an RS fraction of 53.4% which was reduced to 49.9% after cooking, revealing greater heat stability compared with nonthermally treated samples. The structure of malic acid-treated starch was investigated using a differential scanning calorimeter (DSC), an X-ray diffractometer, a rapid visco analyzer (RVA), and analysis of apparent amylose content. The results showed that thermal and malic acid treatment of starch caused not only partial hydrolysis but also rearrangement of the crystalline area and helix structure of starch by esterification. Analysis of malic acid-treated starch, using a rapid visco analyzer showed no pasting properties, due to lack of its swelling caused by the malic acid cross link.

Physicochemical properties of modified trifoliate yam starches

Physicochemical properties of modified trifoliate yam starches were determined. Trifoliate yam starches were harvested and the starch was extracted. The extracted starch was modified using four methods (acid and alkali treatment, oxidation and acetylation). Colour and physicochemical properties of the modified starches were determined. Colour of pre-gelatinized trifoliate yam starch was significantly different (p<0.05) from other starches. The colour was yellowish/reddish while other starches were lighter in colour. The structures of untreated, oxidized, pre-gelatinized and acetylated starches were polygonal in shape. Granule sizes of native and modified trifoliate yam starches ranged from 2.53 to 3.86 μm. Amylose content of trifoliate yam starches ranged from 10.01 to 16.17%. Swelling power of pre-gelatinized starch increased from 2.15 at 60o C to 3.00 at 70 oC but the values decreased at 80 to 90o C. Acid-treated starch exhibited higher paste clarity at refrigerated temperature than ambient temperature but at ambient temperature, oxidized starch had high paste clarity during storage. Acid and alkali-treated starches had higher water exudate at day 0 which later decreased with storage. Acetylated starch had higher peak viscosity (3833.00 cP). Acid and alkali treatment reduced the viscosities and had low freezethaw stability.Keywords: Colour, Modification, Physicochemical, Trifoliate yam starch

Amphiphilic starch with 3-(trimethylammonium chloride)-2-hydroxypropyl and octenylsuccinyl substituents for strong adhesion to fibers

Amphiphilic starch derivatives with oleophilic octenylsuccinyl (OS) and hydrophilic 3-(trimethylammonium chloride)-2-hydroxypropyl (TMACHP) substituents were derived by the quaternization of acid-treated maize starch with N-(3-chloro-2-hydroxypropyl) trimethylammonium chloride followed by the octenylsuccinylation with octenylsuccinic anhydride. Two series of amphiphilic starches with differential degrees of substitution (DS) and mole percentages of OS to the total substituents introduced onto the starch were characterized by elemental analysis, chemical titration, and FTIR spectroscopy. The effects of the DS and mole percentage on the adhesion of the starch to fibers were investigated using a legal method (FZ/T 15001-2008). The modification was able to significantly improve the adhesion of starch to cotton and polyester fibers due to the reduced surface tension of the cooked starch paste. The adhesion depended not only on the DS of OS and TMACHP substituents, but also on the mole percentage of the OS. The amphiphilic starch had superior adhesion to acid-treated and TMACHP-functionalized starches. The adhesion of the amphiphilic starch was found to reach its maximum at a mole percentage of 70.6% OS. An increase in the total DS reduced the surface tension and favored adhesion, but disfavored reaction efficiency. Based on the adhesion and reaction efficiencies, the amphiphilic starch with a total DS in the range of 0.029–0.051 and a mole percentage of 70.6% OS showed potential for use in warp sizing.

Influence of acid hydrolysis on physico-chemical, structural, and pasting properties of moth bean (Vigna aconitifolia ) starch

Moth bean (Vigna aconitifolia) is a drought-resistant legume, cultivated in arid and semi-arid regions of India and Africa. Starch was isolated from moth bean seeds using the wet-milling method and was treated in 2.2 N HCl for durations ranging from 0 to 120 h. Amylose content (18.3%) and swelling power (8.8 g/g) showed progressive decrease with duration in acid treatment. X-ray diffraction showed typical “C” patterns for native and acid-treated starches. Microscopy images revealed an irregular, polygonal structure of the starch granules. Cracks were also observed in the centre of starch granules. Pasting properties showed a drastic decrease of more than 90% in peak viscosity after 4 h of duration and the graph of viscosity versus time almost showed a flat profile after 4 h.

Grafting poly(2-acryloyloxyethyl trimethyl ammonium chloride) branches onto the backbones of corn starch for toughening starch film

Abstract This work was undertaken to examine the effect of poly(2-acryloyloxyethyl trimethyl ammonium chloride) (PATAC) branches grafted onto the backbones of starch on the toughening of starch film. A series of starch-g-PATAC samples having different levels of grafting ratio were prepared by the graft copolymerization of granular corn starch with ATAC in an aqueous system, using Fenton’s initiator through changing the weight ratio of the monomer to starch. The influences of grafted branches on the properties such as tensile strength, breaking elongation, work-to-break, bending endurance, moisture regain, swelling power, and solubility of starch film were evaluated by comparison with those of acid-treated starch (ATS). It was found that the branches were able to toughen starch film due to the significant increases in breaking elongation, work-to-break and bending endurance of the film. The branches were also able to increase its moisture regain, water swelling power, and solubility. In addition, the properties were dependent on the amount of the branches. Furthermore, the grafted starch was biodegradable when its grafting ratio did not exceed 7.5 wt%.

Inhibiting or enhancing effect of sulfuric acid-treated wheat starch on antibody production induced by two types of adjuvant

Glycogen has been reported to have immune-regulating activity. We examined in this study the immune-regulating activity of wheat starch of various molecular weights, because both starch and glycogen are made from glucose components linked by α-1,4 and α-1,6 glycoside bonds. Wheat starch was treated by sulfuric acid to prepare starch samples with differing molecular weight. The acid-treated starch inhibited cytokine production from murine splenocytes when the splenocytes were incubated with the antigen and a starch sample. The activity depended on the treatment time by sulfuric acid. Mice were then i.p. immunized with some antigens and the starch mixed with two types of adjuvant. The starch also inhibited the in vivo antibody production when administered with an alum adjuvant. In contrast, the starch enhanced the antibody response when administered with complete Fround adjuvant, indicating that the starch regulated immune responses depending on the molecular weight and surrounding circumstances.

Structural characteristics of low-glycemic response rice starch produced by citric acid treatment

The structural characteristics of citric acid-treated rice starch, which was subjected to autoclaving and stored at a high temperature under acidic conditions, were investigated by high performance anion-exchange chromatography, multi-angle laser-light scattering, X-ray diffraction, differential scanning calorimetry (DSC), nuclear magnetic resonance, and scanning electron microscopy. The citric acid-treated rice starch contained chains of different lengths (DP 7−70) and had an A + V type polymorphism. The DSC thermogram of acid-treated rice starch showed a broad endothermic peak, which indicated that the structure of the acid-treated rice starch contained a number of double helices with various melting temperatures. Microscopic observation showed that the internal structure of the acid-treated starch displayed more or less spherical lumps that could be composed of short chains and amylose–lipid complex. The digestive properties of acid-treated rice starch were altered by heat processing such as cooking and autoclaving because crystalline regions were converted to amorphous regions or lamellae.

Formation, characterization, and glucose response in mice to rice starch with low digestibility produced by citric acid treatment

The optimum conditions for producing rice starch enriched in slowly digestible and resistant fractions by citric acid treatment determined by a response surface methodology (RSM) model equation, were: reaction temperature, 128.4 °C; reaction time, 13.8 h; and citric acid, 2.62 mmol/20 g starch. The slowly digestible and resistant starch fractions of the optimally acid-treated rice starch totalled 54.1%, which was 28.1% higher than the control. The slowly digestible and resistant fractions of the acid-treated rice starch did not differ significantly after heat treatment, whereas those of raw rice starch decreased by 49.6–63.8%, depending on the type of heat treatment (cooking at 100 °C or autoclaving). The slowly digestible fraction of the acid-treated starch increased by 8.9–14.2%. After autoclaving, the glucose response of the acid-treated starch was lower than untreated starch, but similar to that of Novelose 330. After heat treatment, the rate of blood glucose decrease was slower for the acid-treated starch than for Novelose 330. Compared to raw rice starch, the acid-treated starch exhibited increases in apparent amylose content, blue value, dextrose equivalent, cold-water solubility and transmittance, and decreases in wavelength of maximum absorbance, viscosity, and gel-forming ability.

Thermal and pasting properties of native and acid-treated starches derivatized by 1-octenyl succinic anhydride

The thermal and pasting properties of native and acid-treated starches derivatized by 1-octenyl succinic anhydride (OSA) were investigated. The pasting properties were tested using a Rapid Visco-Analyzer. The gelatinization and retrogradation properties were determined using a differential scanning calorimeter. OSA starches prepared from both native tapioca and rice starches had significantly higher peak viscosity, final viscosity, and setback than their native starches. Also, even when DP of tapioca starch was reduced by half, the peak viscosity of this OSA starch was still higher than that of native tapioca starch. The enhancement in peak viscosity was related to the high swelling volume of OSA starch, hydrophobic interactions and amylose–OSA inclusion complex. The gelatinization temperature of OSA starches decreased, whereas the gelatinization temperature range increased. The gelatinization enthalpy of OSA-modified rice-based starches was reduced, however, that of OSA-modified tapioca-based starches were not significantly different ( P > 0.05). After storing gelatinized starches at 4 °C for 2 weeks, the enthalpy values for melting the retrograded OSA starches were less than the native starches. This effect was very apparent in tapioca-based starch. OSA starches had lower gelatinization temperature and slower retrogradation, but significantly higher peak viscosity than their native starches.

Production of short-chain fatty acids followingin vitro fermentation of saccharides, saccharide esters, fructo-oligosaccharides, starches, modified starches and non-starch polysaccharides

A range of carbohydrates including modified starches and short-chain fatty acid esters of di-, tri-, tetra- and polysaccharides were subjected to an in vitro fermentation using human-derived faecal bacteria. The production of the short-chain fatty acids (SCFAs) acetate, propionate and butyrate was monitored at 6, 12, 24 and 36 h for all substrates; however, it was found that the proportions of acids produced were reasonably constant after 6 h. Between substrates there was variation in both the proportions and quantities of acids produced. Relative substrate fermentability as measured by total acid production at 24 h was: sucrose octa-acetate > sucrose > stachyose > pregelatinised starch > Raftilose® > verbascose > raffinose > starch acetate > bleached starch > phosphated distarch phosphate > locust bean gum > corn starch > oxidised starch = starch sodium octenyl succinate > di-starch phosphate > acetylated di-starch adipate = gum arabic > acid-treated starch > gum tragacanth > gum guar > acetylated di-starch phosphate = hydroxypropyl di-starch phosphate > hydroxypropyl starch > pectin > raffinose undeca-acetate > stachyose acetate > gum karaya = cellulose propionate > cellulose acetate > cellulose > cellulose butyrate > hydroxypropyl methyl cellulose > carrageenan > methyl cellulose. Chemically modified starches were similar to corn starch in the amounts of total SCFAs produced at 24 h. Synthetic sugar esters could have potential application as vehicles to deliver supraphysiological amounts of SCFAs during in vivo studies of colonic fermentation. © 2000 Society of Chemical Industry

Reversible Molecular Rearrangement of Slightly Acid‐treated Starches

ABSTRACTThe reersible association and dissociation of starch chain populations obtained from acid‐treated starches (ATSs) was investigated. Potato starch, both nonglutinous and glutinous rice starches and sago starch were suspended in 15% sulfuric acid until 1% hydroysis occured. These ATSs had relative molecular weight ranges of 25,00–29,000 daltons. In water, about half the molecules were reconstituted into large aggregates of a few million daltons. This change in molecular size depended on presence of potassium chloride. It was not observed in debranched samples. The aggregates showed a clear endothermic peak on a DSC curve. Thus, the reversibly rearranging starch chain populations were not linear, but were branched and had some type of ordered structure.

Ｂａｃｉｌｌｕｓ ｃｉｒｃｕｌａｎｓ Ｆ‐２のアミラーゼによる生でんぷんの分解

Potato starch granules were treated with heat-moisture, acid or 85% dimethylsulfoxide, respectively, and enzymatic digestibility of resulting starches were compared with those of intact potato and barley starch granules. Whereas digestibility of starches increased greatly after the heat-moisture treatment that of acid-treated and dimethylsulfoxide-treated starches remained essentially unchanged. It was suggested that crystalline structure of potato starch granules was most responsible to their low digestibility.A bacterium was isolated that can utilize potato starch granules as a sole carbon source and identified as Bacillus circulans F-2. An extracellular α-amylase produced by this bacterium was purified and its digestive activity toward starch granules of various origins was compared to those of percine pancreatic and Streptococcus bovis α-amylases. The amylase from B. circulans F-2 proved to be most potent in digesting starch granules, especially, those of potato.B. circulans F-2 produced amylase only when cultivated on starch granules. Other soluble (autoclavable) carbon sources, including maltose and gelatinized starches, have little or no activity in inducing amylase. Recently, starches crosslinked with epichlorohydrin were found to induce amylase as effectively as potato starch granules. These are autoclavable and, therefore, are very convenient carbon source for the production of B. circulans F-2 amylase.

Modified Starch Industry in Japan

It is rather difficult to classify and to make clear distinctions among various types of modified starches. Classification in this article was made according to the ways they are manufact ured, and a history of modified starch in Japan was described by following its applications in wide range of industries. It has been only 70 years since modified starch first appeared in Japanese market . Before World War II(1938), modified starch was mainly used in textile industry, as a paste or a binder for sizing and printing. During the period from 1940 to 1947, scarcity of food put a strict regulation on starch to be produced and its production decreased to a marked extent . In 1950's, textile industry entered into a new era of synthetic fabrics and, accordingly, synthetic resins such as PVA, acrylic resin, were used in place of starch for the most part, and applications of modified starch had shifted to paper and food industries . In 1960's, corn starch manufacturers began to enter modified starch business and their products were well-received especially in paper industry . Al so at this time, alpha-starch found its applicability in mixed eel feed . Modified starch industry went through a modernization period about twenty years ago and more sophisticated methods are now available for modification of starch . According to the classification, mainly dextrine and starch ester for starch produced by dry process, oxidized starch, acid-treated starch, and low D. S. starch derivative for wet process, and alpha-starch are taken up, and by following their applications and manufacturing methods at different period of time, the history of modified starch is described.

Utilization of Carbohydrates Introduced Directly into the Omaso-Abomasal Area of the Stomach of Cattle of Various Ages ,

Summary Blood reducing sugar responses were measured in dairy animals of five age groups (mean ages: 22, 50, 136, 227, and 600 days) following ingestion of single test meals of each of the following in water: glucose, maltose, lactose, sucrose, amylose, amylopectin, Flojel (acid-treated starch), and tapioca starch. Rate of administration was in proportion to body weight. Maximum increases in blood sugar levels in mg.% after carbohydrate ingestion at the five successive ages, from the youngest to the oldest, were glucose: 134, 130, 76, 82, 50; lactose: 147, 117, 36, 37, 14; maltose: 31, 72, 30, 34, 17. Sucrose and starch did not cause any appreciable change in blood reducing sugar at any age. Ingestion of sucrose and maltose caused diarrhea at all ages, but diarrhea due to glucose and lactose was more frequent in the older than in the younger animals. No diarrhea resulted from ingestion of starch. Intravenous injection of glucose (0.3 g. per kilogram of body weight) prior to ingestion of carbohydrate increased the sensitivity of blood reducing sugar as an estimator of absorption. The onset of absorption of hydrolytic products of starch, however, was too late for the single glucose injection, at feeding time, to be of maximum value. Absorption of ingested carbohydrates appeared to begin at approximately the following times (in minutes) after ingestion: glucose 15; maltose and lactose, 30; starches 30–60. Blood sugar responses to starch administration were moderately increased when the starches were autoclaved (at 15 p.s.i. for 30 min.) or heated in water suspension until gelling occurred.

酸処理デンプンの保存中における膨潤能変化(アミロアルカリビスコグラフによる観察)

酸処理デンプンの保存中における膨潤能変化(アミロアルカリビスコグラフによる観察)