Modification Of Starch Research Articles

Comparative study on structure and properties of oxidized starch under combined treatments of ultrasound and enzyme.

The present study has developed a novel, eco-friendly method for the modification of potato starch by incorporating ultrasonic pretreatment, enzymatic hydrolysis, and oxidation with hydrogen peroxide. The technical parameters of the modification were optimized through response surface methodology to give optimum conditions. The results showed that the combination of ultrasound and enzyme disrupted the microstructure and crystalline structure of the starch granules, thus allowing for easier penetration of modifying agents and increasing the reactivity of the starch. Additionally, this starch exhibited higher thermal stability, with improved rheological properties compared to conventionally modified starch. This combined modification approach further reduced agglomeration of starch granules usually achieved by single-agent modification and increased the solubility of starch. Thus, this eco-friendly method is effective for the modification of potato starch.

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.

Modifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation

Potato starch is widely utilized in the food industry. Gamma irradiation is a cost-effective and environmentally friendly method for starch modification. Nevertheless, there is a scarcity of comprehensive and consistent knowledge regarding the physicochemical characteristics of high-dose gamma-irradiated potato starch, retrogradation properties in particular. In this study, potato starch was exposed to gamma rays at doses of 0, 30, 60, 90, and 120 kGy. Various physicochemical properties, including retrogradation characteristics, were investigated. Generally, the apparent amylose content (AAC), water absorption, gel viscosity, gel hardness, and gumminess decreased as the doses of gamma irradiation increased. Conversely, the resistant starch (RS), amylose content evaluated by the concanavalin A precipitation method, water solubility, and enthalpy of gelatinization were increased. Additionally, swelling power, crystalline structure, and amylopectin branch chain length distribution either remained stable or exhibited only minor changes. Notably, the degree of retrogradation of potato starches on day 7 was positively correlated with the doses of gamma irradiation.

Starch modification by low-dose electron beam irradiation: A comprehensive study between buckwheat starch, potato starch and pea starch

Electron Beam Irradiation (EBI) is an emerging technique for food decontamination and starch modification, but a comprehensive evaluation at safe doses (<10 kGy) for different starch sources is lacking. This study investigated the effects of low-dose EBI (2–8 kGy) on the physicochemical properties of buckwheat starch (BS), potato starch (POS), and pea starch (PS), each with different crystalline types (A-, B-, and C-type, respectively). EBI significantly reduced moisture and amylose content, decreased pasting viscosity, and retarded retrogradation dose-dependently for all starches. It also altered relative crystallinity (RC), thermal properties, rheological properties, and in vitro digestion, with effects varying by starch source. EBI-treated BS and POS showed decreased RC, gelatinization temperature and enthalpy, and increased paste flowability, while EBI-treated PS exhibited the opposite trend. Digestibility of EBI-treated BS initially decreased then increased with dose, while POS digestibility increased, and PS digestibility remained unchanged. This study highlights the versatility of EBI in starch modification, emphasizing its potential in developing low-viscosity starchy foods.

Elucidating the impact of dual modification with hydroxypropylation and enzymatic hydrolysis on physicochemical properties of corn and sago starch

Enzymatic hydrolysis is one of the most commonly used techniques in starch modification. However, the performance of enzymatic hydrolysis has been restricted by the inherent properties of native starch. In this study, hydroxypropylation with two different concentration levels of propylene oxide (10% and 20%) was carried out on corn and sago starches. The effect of hydroxypropylation on the physico-chemical properties of the enzyme-hydrolyzed starch was investigated. The results showed that the starches treated with 20% propylene oxide had higher molar substitution and dextrose equivalent with greater effects. Scanning electron microscope (SEM) revealed that hydoxypropylation had developed pores and pits on the granular surfaces and subsequently enhanced enzyme penetration. Hydroxypropylation showed no changes in the crystalline pattern, yet a decrease in the amylose content of both corn and sago starches, respectively. Other than that, hydroxypropylation decreased the pasting properties and retrogradation tendency but increased the swelling power of enzymehydrolyzed starch significantly. Overall, this work suggested that hydoxypropylation pretreatment could improve the efficiency of subsequent enzyme hydrolysis and produce modified starch with great potential in food processing applications.

Alteration of the Morphological and Physicochemical Characteristics of Corn and Wheat Starch via Dry Heating with Whey Protein Isolates.

This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structural properties of the modified starches, such as color, particle size, thermal behavior (DSC), crystalline structure (XRD), and surface morphology (SEM), were analyzed. The results show that adding WPI significantly altered the gelatinization properties, surface morphology, and crystalline structure of both starches. DSC indicated that the gelatinization properties of starch/WPI mixtures varied, with corn starch showing a decreased gelatinization temperature and increased enthalpy, whereas wheat starch exhibited a more complex response, likely due to different structural changes. The XRD and FTIR results revealed WPI-enhanced crystallinity and structural changes, highlighting WPI-induced aggregation. Wheat starch, in particular, exhibited stronger interactions with WPI than corn starch, as evidenced by the accumulation patterns in the SEM images. The oil-binding capacity of native starches increased with dry heating and WPI addition, suggesting an improved hydrophobicity of starch granules. Dry heating and WPI addition significantly altered starch properties, highlighting the potential of thermal modulation to enhance starch-protein systems for targeted food applications.

A distinctive function of GH13_8 subfamily glycogen branching enzyme in Anaerococcus prevotii DSM 20548: Preference to create very short branches

Glycogen branching enzymes (GBEs; EC 2.4.1.18) are essential for forming α-1,6-O-glycosidic branches in starch modification and glycogen biosynthesis. They are classified into glycoside hydrolase (GH) families 13 and 57. GH13 GBEs are further divided into subfamilies GH13_9, containing predominantly sequences from bacteria, and GH13_8, comprising sequences from both bacteria and eukaryotes. So far, only three eukaryotic GH13_8 enzymes have been studied in detail while no crystal structures or functional activities of prokaryotic GH13_8 GBEs have been reported. In this study, the GH13_8 and GH13_9 GBE of Anaerococcus prevotii (Ap) were studied in detail. It was shown for the first time that this prokaryotic GH13_8 GBE is active on amylose and creates α-1,6-O-glycosidic linked branches. In contrast to GH13_9 GBEs, the ApGBE13_8 is active on very short oligosaccharides ranging from DP2 to DP5 (degree of polymerization) transferring glucose or maltose. The preference for short oligosaccharides might be correlated with the presence of two short beta stranded loops at position 131 and 509. These loops may function like a ‘door,’ dynamically adjusting to the donor chain, affecting branch length and cleavage specificity. These findings reveal ApGBE13_8's distinct function, advance GH13_8 research, and suggest potential applications for GH13_8 GBEs in starch modification.

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.

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

Enzymatic modification of wheat starch by a novel maltotetraose-forming amylase from Atopomonas hussainii to retard retrogradation and improve bread quality

To retard starch retrogradation and improve bread quality, a novel maltotetraose-forming amylase (AhMFA) from Atopomonas hussainii was expressed in Komagataella phaffii. After high cell density fermentation, the enzyme activity reached a maximum level of 3032 U mL−1. AhMFA showed optimal activity at pH 6.0 and 55 °C, respectively. After raw wheat starch was treated with AhMFA at 55 °C for 1 h, the relative crystallinity decreased from 24.5 % to 20.8 % without changing the A-type crystalline pattern. The side chain components with A, B1 and B2 chains were reduced to 27.5 %, 44.9 %, and 13.8 %, respectively. The retrogradation enthalpy of wheat starch decreased significantly by 67.8 %. Moreover, the decreased Mixolab parameters (C5 and C5 − C4) indicated that AhMFA reduced starch retrogradation of wheat dough. After addition of AhMFA (3 ppm), the specific volume of bread increased by 29.5 % and its hardness decreased by 46.1 % compared to the control. The AhMFA-added bread exhibited good anti-staling properties with 43.7 % less hardness than the control after storage at 4 °C for 4 days. This study provided a novel maltotetraose-forming amylase for starch modification to retard retrogradation and improve bread quality.

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 &gt; initial pH of solution &gt; reaction temperature &gt; 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 &gt; reaction time &gt; starch to Cr(VI) mass ratio &gt; 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.

Optimization of the succinylation process of Anchomanes diffformis starch and the impact of starch modification on quality

The recent increase in demand for starch in food industries necessitates research into new sources of starch. The optimization process of succilynated-Anchomanes difformis starch was carried out using the standard method. The purified Anchomanes difformis starch samples were succinylated using 0-12% succinic anhydride. The FTIR, functional properties, pasting properties, chemical composition, enzymatic activities and anti-nutritional properties of the samples were determined using standard methods. The gelatinization temperature, solubility index, bulk density, swelling power, oil absorption capacity and water absorption capacity ranged from 62.55-80.50°C, 1.08-2.22%, 0.54-0.73%, 2.07-4.12%; 113-176% and 206-259%, respectively. The pasting temperature, peak time, setback, final viscosity, breakdown, trough and peak viscosity varied from 74.25-84.05°C, 4.17-5.00 min, 460-970.5 RVU, 1,692.5-2,339 RVU, 900.5-1,937.5 RVU, 102.71-114.04 RVU, and 189.08-270.58 RVU, respectively. The moisture content, fat content, protein content, ash content, crude fiber, and carbohydrates ranged from 7.17-12.5%, 0.92-1.51%, 3.37-3.77%, 0.57-3.67%, 0.85-1.37% and 75.44-86.10%, respectively. The anti-nutritional contents were below the acceptable limit. The amylopectin and amylose ranged from 82.82-88.23% and 11.77-17.18%, respectively. The pancreatic lipase, α-amylase and α-glucosidase activities varied from -11.52-45.02, -16.68-72.12 and 49.22-72.87, respectively. Conclusively, succinylation at 11.19% would produce Anchomanes difformis starch succinate of optimum quality for food applications.

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.