Modification Of Starch Research Articles

The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective

Starch is a carbohydrate that is a polymer of glucose, and consists of amylose and amylopectin. Starch is found abundantly in the gastrointestinal tract and is slightly fermented by the intestinal microflora. RS is often identified as a food starch that cannot be digested in the small intestine so that it functions properly for the health of the human body. This study aims to investigate the effect of autoclaving method on sago starch as a functional food source, with emphasis on gastronomic aspects. Through this approach, we can gain a more comprehensive understanding of the potential of sago starch in providing healthy and tasty food for consumers. This research method was carried out under the condition of modification of sago starch by autoclaving-cooling including modification cycles, among others: no cycle, one cycle, 2 cycles, and 3 cycles. The results showed T0 starch showed 1.26% and 3 cycles showed 5.62%. The best modification of RS starch is shown in the cycle process 3.

Development and Characterization of Edible Films Based on Cassava Starch Modified by Corona Treatment

Corona treatment (CT), a surface treatment widely used in the plastic industry, can be used to alter the properties of cassava starch. In the present work, CT was performed on dry granular starch (DS), water-suspended humid granular starch (HS), and gelatinized starch (GS). Different properties and structural characteristics of treated starches were studied. A lowering in pH was generally observed after CT and the rheological properties depended on the starch presentation. A reinforcement of DS and HS samples after CT was deduced from higher viscosity values in flow assays and viscoelastic moduli, but weak gels were obtained when CT was applied to GS. Changes in the A-type polymorphic structure, as well as a drop in relative crystallinity, were produced by CT for DS and HS. Additionally, changes in O-H and C-O-C FTIR bands were observed. Therefore, CT can be applied for starch modification, producing predominantly cross-linking in the DS and de-polymerization in the HS. Casting films made from the modified DS showed higher tensile strength and lower hydrophilicity, solubility, water absorption capacity, and water vapor permeability. Thus, the DS cross-linking induced by CT improved mechanical characteristics and hydrophobicity in edible films, which can be better used as packaging materials.

Influence of solid-state fermentation on the functional characteristics of pearl millet starch: An innovative and cost-efficient approach to modify starch

The current investigation aimed to assess how the fermentation process impacts pearl millet starch. Two distinct fungi, Rhizopus azygosporus and Aspergillus sojae, were employed to alter the structure of starch granules. Fermentation led to the creation of pores on the surface of the starch granules. A comparative examination of the fungal strains revealed that Aspergillus sojae fermentation resulted in the highest number of pores in pearl millet starch when compared to Rhizopus azygosporus. The particle size of the starch granules experienced a significant reduction following fermentation. Moreover, noticeable changes were observed in the amylose content, swelling capacity, and solubility of pearl millet starch. An increase in both the amylose content and solubility of pearl millet starch was noted, with values shifting from 14.27 % to 15.96 % and 17.37 % to 20.41 %, respectively. Additionally, the starch extracted from fermented pearl millet displayed a significant decrease in swelling power, decreasing from 15.53 g/g to 13.15 g/g. These findings affirm that solid-state fermentation holds promise as an innovative and cost-effective method for starch modification.

POTATO STARCH MODIFICATION WITH BENZOIC ACID CHLORINE HYDRIDE

Starch is a natural polymer due to modification, acquires the necessary properties for the needs of the food, packaging and other industries. The following modification methods are known: physical, chemical and biological. Starches modified with chloride, phosphate, sulfate acids, acetic anhydride, acetic and succinic acids, potassium hydroxide, ammonium persulfate are industrially produced in many countries in the world. A numeric of works concerns the interaction of various starch types with fatty acid chlorides. In addition, native and modified starch are biodegradable and allows them to be used for the ecological materials. The potato starch modification with benzoic acid chloride was carried out and was confirmed by elemental analysis. There were changes in the vibration frequency bands of native starch in the uncharacteristic region in the IR spectra: the vibration frequency at 981.81 cm-1 increased and in the spectrum of the modified starch it lies at 1024.82 cm-1, the band with the vibration frequency of 923.07 cm-1 shifted to 866.66 cm-1, and the band with an oscillation frequency of 609.79 cm-1 shifted to 672.22 cm-1,which indicates a change in the uncharacteristic region of the native starch spectrum after acylation. A signal appeared at 7.3 ppm in the modified starch NMR spectrum, which is characteristic of the benzoin ring. However, it was impossible to determine the degree of starch glucopyranose acylation chains and determine the substituent position by NMR spectrum. There were changes in the appearance of starch, which was determined by microscopy: the characteristic potato starch grains shape, elongated oval grains were destroyed. The obtained modified product properties were studied using thermogravimetric analysis and it was established the modification changed the forms of moisture bonds with starch, the grains appearance, and the crystallinity degree decreased from 12 to 5%.

Structural analysis of potato starch transformation during high-energy ball-milling: Oxygen and humidity content effects

High Energy Ball-Milling (HEBM) modifies starchs' granule morphology, physicochemical properties, and chemical structure. However, understanding how the HEBM changes the starch chemical structure is necessary to control these modifications. Therefore, this study aimed to investigate the changes in potato starch's long- and short-range molecular order during HEBM at different environmental conditions such as oxygen (Air) and humidity content. Due to the correlation between the starch modification and the energy supplied (Esupp) by the HEBM, Burgio's equation was used to calculate this energy. The starch transformation was followed by X-ray diffraction, Fourier Transform-Infrared Spectroscopy, and Raman spectroscopy. A Principal Component Analysis (PCA) was conducted to reduce the HEBM variables. PAC analysis demonstrated that the different oxygen-humidity conditions do not affect the HEBM of potato starch. Based on the starch chemical structure transformation correlated with Esupp during HEBM, four stages were observed: orientation, modification, mechanolysis, and over-destruction. It was identified for the first time that at low milling energy (<1.5 kJ/g, orientation stage), the glycosidic rings change their orientation, and starch-water interaction increases while the starch's organization reduces. Ergo, the potato starch could be more susceptible to chemical modifications during the first two stages.

Effect of cold plasma treatment and plasma‐activated water on physicochemical and structural properties of starch: A green and novel approach for environmental sustainability

AbstractStarch is a crucial part of the human dietary regimen. Still, its restricted water solubility, low viscosity, and weak heat stability are unfavorable physicochemical characteristics that restrict its use in food applications. So, in the 21st century, green and novel technologies such as cold plasma technology (CPT) and plasma‐activated water (PAW) have been employed for starch modification to improve the starch's physicochemical, digestibility, functional, structural, and thermal properties. This article provided an in‐depth evaluation of the use of cold plasma intervention in starch systems. Moreover, starch was modified due to cross‐linking, plasma etching, and depolymerization mechanisms mediated by plasma species. We may conclude that CPT and PAW are substitute methods for changing starch characteristics.

Exploring the effects of thermal and non-thermal modification methods on morphological, functional, and pasting properties of mung bean starch

The present study aimed to investigate the effects of thermal and non-thermal modification techniques, namely heat moisture treatment (HMT), ultrasonication (US), HMT + US, and US+HMT, on the morphological, functional, and pasting properties of mung bean (MB) starch. The results showed that the amylose content of MB starch increased (about 29.8% higher) after the US and decreased (about 17% less) after HMT and dual modifications. The modification increased water absorption, with US-modified starch showing the greatest increase (50% more than native). However, modification decreased oil absorption capacity and light transmittance, except for HMT and HMT + US treatments. In addition, the modification of MB starch resulted in diminished swelling power and solubility compared to native starch. The pasting properties showed that native starch had highest peak viscosity of 5308 mPas, compared to the modified starches. The X-ray diffraction patterns and FTIR spectra did not revealed significant differences between modified and native starch. The morphological analysis showed that the modified starch granules had significant changes like holes and cracks on their surfaces. Therefore, it can be inferred that the physical modification of MB starch using HMT, US, HMT + US, and US+HMT significantly affected its different properties which can be useful in enhancing different food applications.

Structural modification of starch and protein: From the perspective of gelatinization degree of oat flour

To clarify the relationship between gelatinization degree and structure characteristics, oat kernels were roasted to different gelatinization degree of 15 %–90 % based on tempering water content of 22.5 %–35 %, and the structure characteristics of starch and protein were evaluated. The results showed that the increased gelatinization degree dependent on tempering water content promoted protein aggregation on the surface of starch particles, forming larger aggregates with molecular weight >100 kDa. Oat kernels presented a dense starch gel network structure induced by gelatinized starch. Partial gelatinization of starch led to a decrease in pasting viscosities (setback viscosity, 3.91 Pa·s–1.59 Pa·s) and enthalpy (5.12 J/g–0.11 J/g). With the increase of gelatinization degree, the starch crystal structure conversed from A + V type to V type, accompanied by the formation of starch-lipid complexes and a decrease of relative crystallinity (22.28 %–8.72 %). Moreover, 50 % gelatinized oat flour possessed the highest β-sheet structure (38.04 %), but a decrease in surface hydrophobicity and an increase in endogenous fluorescence intensity were found in oat flour of gelatinization degree >50 %. This study provided a theoretical reference for the application of oat flour with different gelatinization degrees to match suitable products.

Enzymatic Modification of Starch: A Review

Starch is the most abundant naturally occurring carbohydrate reserve in plants and is found in cereals, roots, tubers, legumes and some immature fruits like bananas or mangos. Starch is usually employed as a food additive, such as a thickening, stabilizer, or texture enhancer to improve some of the products quality characteristics, pharmaceutical and among other. The application of native starch is often restricted owing to its constricted solubility, weak functional attributes and limited tolerance to a wide array of processing conditions. Its low resistance to shear, high retrogradation, and poor freeze-thaw stability, limit the use of starch in industrial applications. These natural shortcomings can be overcome by different methods of modification. In recent decades, enzymatic modifications have been adopted, partly replacing the chemical and physical methods for the preparation of modified starch, as enzymes are safer and healthier than chemical method for both the environment and food consumers. Several enzymes viz., alfa-amylase, beta-amylase, glucose isomerase, pullulanase, xylanase, among others are use in modification of starch. The enzymatic modification of starch molecules directly affected properties of the modified starch especially in freeze-thaw stability of gels and retardation of retrogradation during storage. Combined enzymatic modification resulted in a marked increase in resistant starch and enzyme modified starch can be well utilized as a fat replacer. It is environment-friendly method and can provide desired functional characteristics.

The Effect of Starch Concentration on the Characteristics of Modified Purple Yam Starch Using the Precipitation Method

Purple yam starch-based edible film experienced high water vapor transmission rate. The use of composite starch using addition of modified starch of smaller size particles may decrease the rate. This study aimed to obtain starch concentrations that produced smallest size of modified starch, to produce composite starch for edible films and to determine the characteristics of edible films made out of native starch and edible films from composite starch (mixture of native starch and modified starch with the smallest size). This research was conducted in 2 stages: modification of purple yam starch by precipitation method and production of edible films from native starch and composite starch. This study was designed to produce modified starch using 5 levels of starch concentration (0,2%, 0,4%, 0,6%, 0,8%, and 1%) and 2 repetitions. The results showed that the treatment of 0,8% starch concentration produced the smallest particle size of starch (3,211 x 10,340 µm) up to (20,876 x 25,437 µm) with starch yield of 76,25%. Edible films made out composite starch have different characteristics than native starch alone. Edible films from composite starch produced higher thickness values ​​of 0.161 ± 0.007 mm, lower solubility 32,080 ± 4,671%, lower transparency of 10.644 ± 0.357% / mm and lower water vapor transmission rate (WVTR) of 24,701 ± 7,05 g / m2. hour and higher compressive strength 356,87 ± 7,38 gF than native starch edible films.

A review of the chemical modification and applications of starch

The modification of starch using esterification, etherification, oxidation, and Schiff base formation has garnered significant interest owing to its wide-ranging applications in different sectors. This overview delves into the various techniques utilized for modifying starch molecules and examines their utilization in adsorption, adhesive formulations, pharmaceuticals, nanoparticle synthesis, and film manufacturing. The article delves into the synthesis pathways associated with esterification, etherification, oxidation, and Schiff base formation, underscoring their influence on the physicochemical characteristics of starch. Furthermore, it thoroughly examines the application of modified starch in pollutant adsorption processes, as adhesive agents in industries, as excipients in pharmaceutical formulations, and as crucial elements in the creation of starch-based nanoparticles and films.

Advancing sustainable bioplastics: chemical and physical modification of starch films for enhanced thermal and barrier properties.

This study addresses the urgent need for sustainable alternatives to conventional plastics by focusing on modification of thermoplastic starch (TPS) derived from renewable biomass sources. Despite TPS's biodegradability and cost advantages, its limitations in mechanical strength and water resistance prompted the investigation of physical and chemical modifications. Ultrasonication, autoclaving, and cross-linking with substances like citric acid and STMP (sodium trimetaphosphate)/STPP (sodium tripolyphosphate) were employed, with citric acid crosslinking standing out for its significant enhancement of transparency, especially beneficial for packaging applications. Film thickness varied with modification methods, with ultrasonicated films exhibiting thinner structures. Differential scanning calorimetry revealed insights into molecular interactions, with citric acid crosslinked film showing a substantial increase in thermal stability of the polymer at 164 °C, while moisture content analysis showed the impact of ultrasonication on reducing water absorption and citric acid crosslinking enhancing dimensional stability. Water vapor transmission rate data highlighted the effectiveness of ultrasonication in creating films with reduced permeability, and citric acid cross-linked films demonstrated potential for tailored water vapor barrier properties. Static water contact angle results indicated the hydrophobicity of films, with citric acid crosslinked films showing significantly more hydrophobic surfaces. The study also delved into water solubility, emphasizing the influence of depolymerization in ultrasonicated films and strengthened starch networks in crosslinked films, affecting their biodegradability. In conclusion, this comprehensive exploration demonstrates the feasibility of producing robust starch films with improved physicochemical properties through physical and chemical modifications, offering potential solutions in the quest for environmentally friendly alternatives to traditional plastics.

Влияние способов получения резистентного крахмала на жизнедеятельность лактобактерий

This study investigated the influence of different methods for obtaining resistant starch on the growth of lactobacilli. Resistant starch was obtained by modifying starch suspension using enzymes, low, and high temperatures. Enzymatic modification was carried out using amylolytic enzyme preparations – Disticime BA-T and Disticime AG at a temperature of 50°C–80°C–60°C for 3 h; at a temperature of –18°C for 12 h; in a liquid nitrogen environment at –196°C for 5 min; as well as at a high temperature of 120°C for 15; 30; 45, and 60 min. The stability of resistant starch was assessed by the amount of reducing substances obtained after repeated treatment of modified starch suspensions with enzyme preparations after the introduction of modified starch suspensions into media with low and high pH values. The effectiveness of each method of obtaining resistant starch was assessed by the growth of lactobacilli. It was established that the most stable resistant starch is obtained after autoclaving the starch suspension at 120°C for 15 minutes. In the same sample, the greatest growth of microorganisms was observed – 2 times higher than in the sample where starch modification was carried out with enzyme preparations. These results are important to consider when incorporating resistant starch into the formulations of functional food.

The effect of reducing starch bioavailability using organic acids on rumen fermentation and ruminant performance: A meta-analysis

Starch is an important nutrient in ruminants as an energy source. Utilizing organic acids to reduce starch bioavailability offers a safer approach to sustainable ruminant health and productivity. However, the inconsistent results obtained from published studies necessitate integration through meta-analysis to determine the actual effects. This study aimed to evaluate the effect of reducing starch bioavailability using organic acids on rumen fermentation and ruminant performance by meta-analysis. Hedges’ meta-analysis was conducted by using a random effect. A total of 14 articles were selected from the Scopus platform, with 23 comparative studies. This meta-analysis revealed that starch modification using organic acids influenced rumen fermentation. In vitro studies demonstrated a significant increase (p<0.01) in rumen pH and a reduction in ammonia (NH3) and total volatile fatty acids (VFA) levels (p<0.01). Partial VFA components, including butyrate, iso-butyrate, valerate, and iso-valerate, also showed significant decreases (p<0.01). Total protozoa also obtained a significant decrease (p<0.001). Moreover, in vivo trials indicated ruminant performance with increased milk fat content (p<0.05). In conclusion, the intervention of organic acids for reducing the bioavailability starch in rumen is effectively optimizes rumen health by maintaining fermented products within the normal range and increasing ruminant productivity.

Efecto de la modificación con OSA del almidón de maíz cacahuacintle sobre sus propiedades fisicoquímicas, digestibilidad y estabilidad

Introduction: The genetic diversity and postharvest conditions of corn lead to differences in its structure, nutritional value and techno-functional properties. Such is the case of cacahuacintle corn (CC) and its starch modified with octenyl succinic anhydride (OSA), of which there are no reports. Objective: To evaluate the effects of the chemical modification of native CC starch with OSA on its digestibility and physicochemical, morphological, structural and rheological properties. Methodology: CC starch was extracted and modified with OSA. Its amylose content, Fourier transform infrared spectroscopy (FTIR) results, rheological properties, granule morphology and its effect on in vitro digestibility were evaluated. Results: Chemical modification, confirmed by FTIR and morphological analysis, reduced starch digestibility and increased slowly digestible and resistant starches. Interactions between OSA-modified starch chains increased resistance to enzymatic hydrolysis. In addition, pasting and rheological properties decreased after modification. Limitations of the study: The results are valid for CC starch from a cultivar from the State of Mexico, Mexico, and its OSA-modified version. Originality: Information is presented on the physicochemical, techno-functional, rheological and digestibility properties of CC starch, which is a novel source of starch, both in its native and OSA-modified forms. Conclusions: OSA-modified starch exhibited improved techno-functional and in vitro digestibility properties, with potential for use in the development of stable low-calorie, high-moisture foods.

Effect of hydrothermal treatment on physicochemical of arenga starch

Native arenga starch has several disadvantages such as easy retrogradation and syneresis and tends to be unstable to acid and heat conditions. Physical modification was carried out on arenga starch which has limitations in the application of food products. Hydrothermal treatment is a physical starch modification technique by combining moisture and heat. This study aimed to modified arenga starch with Heat Moisture Treatment (HMT) and Autoclaving-Cooling (AC) treatment and investigate the properties of modified arenga starch. This study was conducted experimentally using a completely randomized design (CRD) with 7 treatments and 3 replicates. The treatments in this study were native arenga starch (control), HMT heating time (3, 4, and 5 hours) and AC cycle (1, 2, and 3 cycles). The data obtained were statistically analyzed using Analysis of Variance (ANOVA) followed by Duncan’s multiple range test (DMRT) at the 5% level. The result shows that hydrothermal modification of starch can improve the physicochemical properties of arenga starch. Modification arenga starch by HMT and AC resulted moisture content ranging from 6.76%-10.24%; amylose content 41.55%-55.79%; amylopectin content 44.86%-58.45%; can increase the value of water holding capacity and oil holding capacity and decrease the swelling power and solubility values. The decrease in peak gelatinization of HMT and AC modified starch which was also followed by a decrease in breakdown showed that the modification was able to increase the stability of starch paste during heating, pressure, and freezing.

Comparative study: how dry heating treatment and annealing influence the multi-structure, physicochemical properties and in vitro digestibility of black highland barley starch.

In this study, comparative investigation on the effect of dry heating treatment (DHT) and annealing (ANN) on multi-structure, physicochemical properties and in vitro digestibility of black highland barley (BHB) starch was done. Results revealed that both DHT and ANN did not affect the "A"-type crystalline pattern and FT-IR spectroscopy of BHB starch, but changed the morphology, raised water absorption capacity and lowered viscosities. Compared to native starch, DHT- and ANN-modified samples had totally opposite alteration trends in amylose content, color characteristics, oil absorption capacity, gelatinization parameters and pasting temperature. These changes were positively related to treatment temperature and time for DHT-modified starches, while which were dependant on treatment duration for ANN-modified starches. Total in vitro hydrolysis rate and rapidly digestive starch content in starch markedly raised after DHT, whereas slowly digestive starch and RS levels decreased. Nevertheless, ANN significantly improved the hydrolyzation stability with treatment time prolonging, especially increased RS content and lowered RDS level. Therefore, this study identified both DHT and ANN were effective methods to alter the properties of BHB starch, and more importantly, they had distinguishing influence by different mechanisms, which would remind user to select appropriate means for physical starch modification based on different application purposes.

Impact of mutations in starch synthesis genes on morphological, compositional, molecular structure, and functional properties of potato starch.

Morphology, composition and molecular structure of starch directly affect the functional properties. This study investigated the morphological, compositional, and molecular structure properties of starch from starch branching enzyme gene (SBE) and granule-bound starch synthase gene (GBSS) mutated potato, and their associations with thermal, pasting, and film-making properties. SBE mutations were induced in native variety Desiree while GBSS mutations were herestacked to a selected SBE mutated parental line. Mutations in SBE resulted in smaller starch granules and higher amylose content, while GBSS mutations in the SBE background reduced amylose content. Mutations in SBE, particularly with GBSS mutations, significantly increased total phosphorus content. 31P NMR spectroscopy revealed higher proportions of C6-bound phosphate than of C3-bound phosphate in all studied lines. Amylopectin unit chain and internal chain distributions showed higher proportions of long chains in mutated lines compared with Desiree. These amylopectin long-chains were positively correlated with gelatinizationand, pasting temperatures, and temperature at peak viscosity. Short amylopectin chains showed positive correlations with breakdown viscosity, but negative correlations with the crystal melting temperature of retrograded starch. Total phosphorus content was positively correlated with the crystal melting temperature of retrograded starch. Starch from different lines was used to produce a series of potato starch films that differed in morphology and functional properties. A negative correlation was observed between Young's modulus of films and the long amylopectin-chain fraction. Thermal gravimetric analysis revealed highest thermal stability of Desiree starch films, followed by films from SBE-mutated high-amylose lines. Oxygen transmission rate and oxygen permeability analyses showed that films made with starch from selected GBSS and SBEs mutated line maintained comparable oxygen barrier properties to Desiree film. These insights on the impact of genetic mutations on starch properties indicate potential applications of in-planta starch modification for specific end-uses including packaging.

Characterization of hydroxypropylated cassava and potato starches: Functional and physicotechnical properties

Introduction: Starch modification is achieved using physical and chemical means to improve the physicochemical characteristics and stability of the molecule with potential applications in specialized drug delivery systems. Purpose: This study aimed to characterize cassava and potato starches modified via hydroxypropylation. Methods: Native cassava and potato starches were subjected to initial pre-gelatinization before being hydroxypropylated (HP) using propylene oxide. The native and HP-starch powders were characterized for their physicochemical properties, powder properties as well as high-resolution analyses using differential scanning calorimetry (DSC), Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Results: Organoleptic evaluations indicated that native starches were white and smooth while HP-starches were off-white, coarse and glassy. The HP-cassava and potato starches significantly increased in solubility by 79.4 and 14.7%, respectively. The HP-starches also exhibited a reduction in the volume of sedimentation, while only the HP-cassava starch showed a reduced water retention capacity of 1.7133 g/g. Percentage syneresis was lower in both HP-cassava and potato starches with 4.16 and 1.08%, respectively. The HP-cassava and potato starches showed excellent flowability with corresponding Carr’s indices of 5.96 and 5.23% and angles of repose of 19.98 and 20.50°, respectively. DSC and FTIR results confirmed starch modification while SEM showed smooth flat particles. Conclusion: Hydroxypropylation enhanced the solubility, reduced the volume of sedimentation and improved the freeze-thaw stability of the native starches. It also increased the water retention capacity and moisture sorption of potato starch.

The influence of cooperative fermentation on the structure, crystallinity, and rheological properties of buckwheat starch

The effects of co-fermentation of yeast and Lactiplantibacillus plantarum 104 on buckwheat starch physical properties were investigated by various analytical techniques. To investigate the regulations of starch modification during fermentation and to provide a foundation for improving the performance of modified properties of buckwheat starch food. The pasting properties were decreased by co-fermentation also resulted in a reduction in the relative crystallinity. Scanning electron microscopy (SEM) demonstrated that more holes and a relatively rough granule surface were seen in the co-fermentation group. Fourier transform-infrared spectroscopy (FT-IR) results suggested that co-fermentation fermentation decreased the degree of short-range order (DO) and degree of t1he double helix (DD). The results demonstrated that co-fermentation altered these properties more rapidly than spontaneous fermentation. In conclusion, Lactiplantibacillus plantarum 104 could be used for buckwheat fermentation to improve food quality.