Modification Of Starch Research Articles

A sustainable approach to enhance biodegradability of recycled LDPE with starch biofillers derived from potato peels and rice husk ash*

ABSTRACT This study investigates the potential of using starch derived from potato peels and rice husks as biofiller for the production of biodegradable plastics. Starch was extracted from potato peels and modified using phthalic anhydride, formamide and potassium acetate to ensure its homogeneous dispersion into the low-density polyethylene (LDPE) matrix. The modified potato peel starch and rice husk ash were characterised using various techniques such as SEM, TEM, FTIR, XRD and were blended with recycled LDPE to enhance its biodegradability for making it an applicable environmental friendly packaging material. The quantity of the biofiller was varied from 4 to 12 g while rice husk ash content was kept constant (0.6 g). The addition of the biofiller reduced the tensile strength, tear strength and transparency of the film with an increase in haze %, weight loss both in garden soil and vegetable waste environment indicating the enhancement in biodegradability of the produced blend. Considering the applicability constrain biodegradable blend containing 20% starch was considered as the best one having tensile strength of approximately 10.42 MPa, tear strength 69.4 N, weight loss percentage of 13.29% in garden soil and 11.34% in vegetable waste when studied for a period of 360 days. Modification of starch has however increased both the mechanical (tensile strength – 12.628 MPa, tear strength – 80.47 N) and biodegradability (weight loss percentage of 15.19% in garden soil and 14.45% in vegetable waste) of the films when studied under the same conditions for the sample containing 30% starch in the matrix.

Effect of Size Reduction Processes on Rice Flour Properties and the Quality of their Bakery Products

Currently, there is an incremental demand for ricebased products among health-conscious consumers in the dynamic food market. The method and the machinery used in the size reduction processes have a crucial impact on the physicochemical properties of rice flour, thereby affecting the quality and consistency of the final products. Consequently, certain starch modification techniques can be implemented to eliminate some baker-unfriendly properties associated with rice flour. This brief review is focusing on literature pertaining to different rice milling techniques, certain physicochemical and functional flour properties, a comparison of rice flour properties relevant to different rice milling techniques, the relationship between different rice flour properties and their effect on the quality of bakery products, and finally the improvement of flour properties by different starch modification techniques.

Changes in starch properties during malting and their correlations with the malting quality of multiple barley cultivars

AbstractBackground and ObjectiveThere is still a lack of information about detailed dynamic changes in starch properties during malting among multiple barley varieties and correlations of starch properties with malting qualities. In this work, compositional, physicochemical, morphological, and structural properties of starches from four barley varieties at six time points across the malting process were first investigated to better understand the starch modification of barley malting. Furthermore, a total of 30 barley varieties were used to investigate the relationship between malting qualities and starch properties. The results provide a reference for breeding high‐malting quality barley based on starch properties.FindingsSignificant decreases in starch contents, paste viscosities, relative crystallinity, as well as the ratio of 1045/1022 cm−1 of starch, were exhibited, while comparatively small changes were found in the thermal parameters during malting. Amylose and amylopectin polymers were both hydrolyzed in malting. After malting, pits and holes were discovered on the surface of some starch granules. Four parameters of peak viscosity (PV), breakdown, peak time (PeT), and pasting temperature (PT) had significant correlations with diastatic power (DP), while the above four indicators together with amylose content, total starch content, onset temperature, peak temperature, and swelling power had significant correlations with malt extract (ME).ConclusionsThe trend of changes in starch properties among all four genotypes was similar. However, the variety with better malting quality showed a greater degree of measurements in some starch characters. Starch properties are mainly related to the two malting quality indicators of DP and ME.Significance and NoveltyPV, breakdown, PeT, and PT had significant correlations with malting qualities.

Modifiers for the preparation of starch composites under mechanochemical activation: An extended set of criteria

Modification of starch with synthetic polymers under mechanochemical activation is a convenient way to regulate the operational properties of composite materials. The widespread use of this approach is limited by the lack of data on the influence of synthetic polymer nature on the properties of starch and the absence of clear criteria for modifiers selection in the form of aqueous dispersions. To eliminate existing problems, the work proposes to use five integral criteria − polarity, hydrophilicity, and flexibility of synthetic modifiers, as well as particle size and ζ-potential of their aqueous dispersions. To achieve this goal, we studied the dielectric constant, contact angles, IR spectra, and dynamic mechanical properties of four acrylic copolymers and an aliphatic polyurethane. Using the mechanochemical activation, blends and composite films based on corn starch and synthetic modifiers (80:20) were manufactured. Methods of rotational viscometry, X-ray diffraction analysis, DMA, mechanical tests, and moisture permeability allowed us to reveal the influence of the modifier integral parameters on the rheological characteristics of the molding blends and the impact of joint mechanical activation on them, as well as on the crystal structure of the composites, their storage modulus, strength, and transport characteristics.

Effects of photooxidation exposure time on the modification of cassava starch: a comprehensive study on chemical, functional, structural, and morphological properties

Photooxidation is one of the green technologies that can be used to modify starch. This process produces oxidized starch which induces alterations in the starch structure and functional properties. Photooxidation of starch can be influenced by hydrogen peroxide concentration, exposure time, slurry concentration, ultraviolet (UV) intensity, addition of lactic acid, and temperature. This study aims to evaluate the effect of photooxidation exposure time on the chemical, functional, structural, and morphological properties of cassava starch. Cassava starch was modified using a UV catalysator reactor and treated with photooxidation using a combination of hydrogen peroxide and UV irradiation for 15, 30, and 45 min. The result showed that the longer exposure time produced starch with higher amylose, carboxyl contents, solubility, water absorption capacity, oil absorption capacity, and color L*. Moreover, the longer time of the photooxidation process caused a decrease in the pH value, swelling power, and pasting properties. Photooxidation decreased the relative crystallinity values and damaged the granule morphology of the modified cassava starch. These results showed that photooxidation successfully modified cassava starch.

Tailoring enzyme modified starch through high-moisture extrusion: Unraveling structure-property relationships

The conventional method of producing enzyme modified starch (ES) involves using a dilute starch suspension, which necessitated substantial heat expenditure for drying the product and resulted in significant energy waste. Improved extrusion cooking technology (IECT) could extrude materials under high moisture, and it is a new physical modification technology. A comprehensive investigation was undertaken to produce enzyme modified starch (ES) with varying dextrose equivalent (DE) using IECT. The study systematically explored the effects of different screw speeds on the resulting IECT-ES properties. And principal component analysis and artificial neural network analysis were used to explore the correlation between data and the synaptic weight relationships. Results indicated that Maltese cross of IECT-ES disappeared, the R1047/1022 and R995/1022 decreased to 0.7305 and 0.9012 respectively, the full width at half maximum at 480 cm−1 increased to 26.81 %, light transmittance increased to 21.20 % and DE value rose to 14.19 % at 300 rpm. The properties evolution of IECT-ES was closely related to changes in structure and conditions. This study aimed to evaluate the effectiveness of IECT as an alternative method for producing enzyme modified starch. The findings provide valuable insights into more energy-efficient starch modification processes.

The Influence of Thickness in Plasma-Induced Modifications of Finger Millet Starch (Eleusine coracana): Insights for Industrial Scalability

The Influence of Thickness in Plasma-Induced Modifications of Finger Millet Starch (Eleusine coracana): Insights for Industrial Scalability

Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes

Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25–36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.

Rapid preparation of anti-retrogradation starch by choline chloride based deep eutectic solvents: A comparative study

Legumes are a widespread and cheap source of starch. However, legume starches are prone to retrogradation in applications. Therefore, enhancing the resistance to retrogradation is important to ensure the quality of starch products. In this study, the effects of amines, alcohols, and carboxylic acids deep eutectic solvents (DESs) on the retrogradation properties of pea starch (PS) were investigated. The results showed that the starches treated with carboxylic acid DESs for only 30 min exhibited low paste viscosity, high paste clarity and anti-retrogradation. The carboxylic acid DESs treatment resulted in holes or cracks appearing on the starch surface, a decrease in molecular ordering, relative crystallinity, and amylose content. The thermal enthalpy of starch as well as the pasting viscosity were substantially reduced after the treatment. The paste clarity and the resistance to retrogradation were significantly improved. Conversely, the structure, pasting and retrogradation properties of starch treated with amine and alcohol DESs exhibited only slight differences compared to PS. The carboxylic acid DESs took a short time for the starch modification, and the modified starch paste with low viscosity, high clarity, and resistance to retrogradation. The study could provide an environmentally-friendly and cost-effective method for the preparation of starch with well anti-retrogradation properties.

Novel Preparation of Two Oxidized Starch Formulations for Removal of Cr (VI) Ions From an Aqueous Solution

AbstractHexavalent chromium (Cr(VI)) has attracted much attention because it is a harmful pollutant. In this study, acid hydrolyzed hydrothermal double modified starch (AHS) and hydroperoxide oxidized starch (HOS) are prepared from natural starch and used for the reduction of chromium (VI) in aqueous systems. The effects of hydrothermal acidolysis and oxidative modification of starch on the reduction rate of Cr(VI) are discussed, including the changes of solubility, swelling power, particle size, content of straight‐chain starch, and carbonyl/carboxylic group content. The results of response surface methodology (RSM) optimization show that the influence of reaction conditions on the reduction rate of Cr(VI) by NS is as follows: reaction time > initial pH of solution > reaction temperature > starch to Cr(VI) mass ratio; and on the reduction rate of Cr(VI) by AHS and HOS is as follows: initial pH of solution > reaction time > starch to Cr(VI) mass ratio > reaction temperature.

Modifying Cassava Starch via Extrusion with Phosphate, Erythorbate and Nitrite: Phosphorylation, Hydrolysis and Plasticization.

Extrusion processing of plasticized cassava starch, a prominent industrial crop, with chemical additives offers a thermo-mechanical approach to modify starch structures through physical and chemical interactions. This research investigates the interaction and morphology of thermoplastic cassava starch (TPS) blended with tetrasodium pyrophosphate (Na4P2O7), sodium tripolyphosphate (Na5P3O10), sodium hexametaphosphate (Na6(PO3)6), sodium erythorbate (C6H7O6Na), and sodium nitrite (NaNO2) via twin-screw extrusion. The effects of these additives on the chemical structure, thermal profile, water absorption, and solubility of the TPS were examined. The high temperature and shearing forces within the extruder disrupted hydrogen bonding at α-(1-4) and α-(1-6) glycosidic linkages within anhydroglucose units. Na4P2O7, Na5P3O10 and Na6(PO3)6 induced starch phosphorylation, while 1H NMR and ATR-FTIR analyses revealed that C6H7O6Na and NaNO2 caused starch hydrolysis. These additives hindered starch recrystallization, resulting in higher amorphous fractions that subsequently influenced the thermal properties and stability of the extruded TPS. Furthermore, the type and content of the added modifier influenced the water absorption and solubility of the TPS due to varying levels of interaction. These modified starch materials exhibited enhanced antimicrobial properties against Escherichia coli and Staphylococcus aureus in polyester blends fabricated via extrusion, with nitrite demonstrating the most potent antimicrobial efficacy. These findings suggest that starch modification via either phosphorylation or acid hydrolysis impacts the thermal properties, morphology, and hydrophilicity of extruded cassava TPS.

Novel hydrothermal modification to alter functionality and reduce glycemic response of pea starch

Despite being an effective and clean-label method, heat-moisture treatment (HMT) is not commonly used for starch modification in industry due to the difficulty of scale-up. This study aimed to develop a novel method of using extrusion combined with high-temperature drying (EHTD) as an alternative to HMT for starch modification. Pea starch was subjected to extrusion at 37.5 % moisture level and with a low-temperature profile (≤ 65 °C), followed by immediate heating at 130 °C for 1 h. EHTD significantly damaged the granules, altered the X-ray diffraction pattern, and reduced the relative crystallinity of pea starch. Overall, EHTD-modified pea starch exhibited increased gelatinization temperatures and decreased gelatinization enthalpy change, lowered pasting viscosity and gel hardness, as well as enhanced enzymatic resistance than the native pea starch. More importantly, in a human feeding trial (n = 20 healthy participants) to monitor plasma glucose response over a period of 2 h after consuming water-boiled sample (35 g starch, dry basis), EHTD-modified pea starch exhibited 22 % reduction (p < 0.01) in plasma glucose incremental area under the curve as compared to the native counterpart. The results indicated that EHTD could be a new simple and clean-label method to produce functional and low-glycemic starch ingredients.

Differentiation of electron beam and X-ray irradiation modified starch under vacuum conditions: Multi-scale structure and properties

This study modified lentil starch stored in a vacuum and regular (Ziplock-packed) conditions using electron beam irradiation and X-rays. The effects of these irradiations and environments on starch modification were evaluated by comparing changes in physicochemical and functional properties. Both electron beam and X-ray irradiation significantly reduced the short-range order and molecular weight of the starch while increasing the content of short chains. Under a vacuum environment, all irradiations exhibited more substantial degradation effects than regular conditions. Electron beam irradiation significantly reduced the relative crystallinity and the content of long chains, whereas X-rays had a more pronounced impact on disrupting the crystal structure of lentil starch. The vacuum environment enhanced the effectiveness of irradiation in improving the antidigestive properties of starch, leading to an increase in resistant starch content from 75.75% to 79.22%. This study offers new insights into producing modified starches using irradiation in combination with specific treatment environments.

Exploring the potential of taro (Colocasia esculenta) starch: Recent developments in modification, health benefits, and food industry applications

AbstractTaro is a tropical plant and an underutilized root crop that has a good source of carbohydrate. Taro tuber contains 70%–80% of starch on dry basis. This review highlights the extraction of taro starch, latest advancements in the modification such as physical, chemical and enzymatic modification of taro starch. Furthermore, after modification of taro starch, molecular weight and amylopectin branch chain length distribution, granular shape, percentage crystallinity, swelling and solubilization, pasting and thermal properties and in vitro digestibility of taro starch were significantly affected. Additionally, researchers have explored novel methods to modify the physicochemical characteristics of taro starch, enhancing its functionality as a thickening, gelling, and stabilizing agent in various food formulations. However, fabrication of nanoparticles from taro starch was also studies. Various health benefits of taro starch have been reported in this study. One significant health benefit of taro starch is its potential to improve blood sugar management. Furthermore, the versatility of taro starch in food applications has expanded, ranging from traditional staples to modern convenience foods. Its gluten‐free nature makes it an attractive option for individuals with gluten sensitivity or celiac disease. Taro starch is increasingly incorporated into bakery products, snacks, noodles, and as a thickening agent in soups and sauces. The unique sensory attributes and nutritional profile of taro starch contribute to the development of novel, health‐conscious food products that cater to evolving consumer preferences.

Optimizing planting density enhances the multi-scale structural characteristics and in vitro digestibility of maize starch via modulating the size distribution of granules

The modification of starch through agricultural practices is becoming increasingly significant for producing healthy foodstuffs and raw materials for industrial applications, consequently gaining momentum in academic research. This study examined how three different planting densities influenced the distribution of granule sizes, multi-scale structural characteristics, and in vitro digestibility of maize starch. The results showed that planting density significantly enhanced grain yield and relative crystallinity, and significant increases were also observed in the contents of both rapidly and slowly digestible starch. The surface- and volume-weighted mean diameter of granules significantly increased under the medium level (6.75 × 104 plants ha−1), and then decreased under high planting density level. As planting density level increased, the amylose content, peak viscosity, and hardness varied from 23.3 to 26.4 %, from 1962 to 2659 mPa·s, and from 129.3 to 307.6 g, respectively. However, no change was found in crystalline structure of maize starch. These results indicated that optimizing planting density could effectively improve grain yield and starch characteristics of maize, with the best effect under the level of 6.75 × 104 plants ha−1.

Physical modification of corn and potato starches using soaking, freezing, and drying

Physical modification of corn and potato starches using soaking, freezing, and drying

Statistical-Based Optimization of Modified Mangifera indica Fruit Starch as Substituent for Pharmaceutical Tableting Excipient.

This study aimed to optimize modified starch from Mangifera indica (mango) fruit using acid hydrolysis and pre-gelatinization via computer-assisted techniques as a substituent for pharmaceutical tableting excipients. The hydrolysis and microwave-assisted pre-gelatinization time and temperature were optimized using a three-level factorial design. The modified starches were characterized for flowability, compressibility, and swelling properties. It was found that all parameters fit a quadratic model, which can be used to predict the properties of the modified starch. The optimized hydrolysis reaction was 3.8 h at 56.4 °C, while the pre-gelatinization reaction was 3 min at 150 °C. Structural changes were found, ascertaining that starch modification was successful. The optimized hydrolyzed starch showed superior properties in relative to unmodified M. indica fruit starch and comparable characteristics to conventional excipients. The optimized pre-gelatinized starch presented an excellent enhancement in the flow and compression properties, with %swelling greatly augmented 3.95-fold and 1.24-fold compared to unmodified starch and SSG, respectively. Additionally, the pre-gelatinized starch presented comparable binding effect, while the hydrolyzed powder had reduced binding capacity due to shorter chains. The findings revealed that the use of software-assisted design of experiment facilitated a data-driven approach to optimize the modifications. The optimized modified mango starch demonstrated potential as a multifunctional excipient, capable of functioning as binder, disintegrant, and diluent.

Investigating the Impact of Moisture Levels on Structural Alterations and Physicochemical Properties of Cassava Flour through Extrusion: A Comprehensive Study.

The extrusion process, a vital technique for starch modification, is notably influenced by the moisture content (MC). This study aimed to elucidate the effect of varying MC levels (18, 22, 26, and 30%) on the structural and physicochemical characteristics of cassava flour during extrusion. Extrusion resulted in the fraction of degree of polymerization 13‒24, degree of branching, and molecular weight increased with increasing MC, with values of above indexes being 32.29%, 1.05%, and 1.21 × 105 g/mol, respectively, at a MC of 18%. This suggested that the degradation of amylopectin and amylose. Additionally, there was an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) in the extrudates in comparison to the native cassava flour. The extrusion of cassava flour at 18% MC exhibited the highest levels of RDS and SDS, reaching 64.52% and 4.06%, respectively. These findings indicated that low moisture extrusion could be a more effective method for disrupting the structure of cassava starch and enhancing the digestibility of cassava flour, offering valuable insights for the optimized use of cassava extrudates in various applications.

Enzymatic advances in starch modification: Creating functional derivatives and exploring applications

Enzyme based starch modification has attracted much attention form recent years due to formation various functional derivatives with novel processing and functional properties such as resistant to digestion, thermos-reversible gel formation, etc. It has emerges as a promising method due to their high specificity, safety, and eco-friendly nature. Starch-modifying enzymes hydrolyse or form glycosidic bonds causing alteration in the amylose/amylopectin ratio, molecular weight and distribution of branch chain-length that has reduced limitation possessed by NSs i.e., low water-holding capacity, insolubility, syneresis retrogradation, etc. The review delves into the key enzymes used for modifying starch, affecting the structural and functional properties of starch. These alteration in starch properties provide guidelines in designing a new starch-based products with desired structure and properties for the food industry.

How does high hydrostatic pressure treatment improve the esterification of quinoa (Chenopodium quinoa Willd.) starch?

High hydrostatic pressure (HHP) treatment was combined with octenyl succinic anhydride (OSA) modification of quinoa starch (QS) to improve esterification efficiency. The modified QS was used as a stabilizer to prepare a Pickering emulsion. The results showed that the HHP treatment disrupted the morphology and crystalline structure of QS, exposed numerous hydrophilic hydroxyl groups, and added esterification reaction sites. The degree of substitution (DS) and esterification efficiency (RE) of OSA-HHP-QS were significantly (p < 0.05) increased compared with OSA-QS. In addition, the short-range ordering, relative crystallinity, and thermal stability of OSA-HHP-QS decreased with increasing treatment pressure. Except for OSA-HHP200-QS, the starch granules treated at 200 MPa were annealed, resulting in molecular recrystallization. The Contact angle, emulsion stability index (ESI), and emulsion activity index (EAI) indicated that the emulsions stabilized with OSA-HHP-QS were highly stable. Therefore, HHP can be used as a novel technology to assist OSA modified starches in stabilizing Pickering emulsions.