Modified Potato Starch Research Articles

Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch

The objective of the present study was to investigate the rheological, pasting, and thermal properties of octenyl succinic anhydrate (OSA)-modified potato starch. Potato starch was modified using different concentrations of OSA (0, 1, 3, and 5%, v/v). The degree of substitution (DS) for the OSA-modified starch ranged from 0.0012 to 0.0055. The amylose leaching values of native and OSA-modified potato starch with different DS levels were in the range of 47.09-87.32%. The gel strength values of the OSA-modified starch were lower than those of native potato starch. Rapid Visco Analyzer data showed that peak, hot pasting, final and setback viscosities of the native starch decreased after OSA modification. Dynamic shear rheological tests, conducted at 4 °C, indicated that OSA-modified potato starch had weak gel-like behavior with the storage moduli (G') higher than the loss moduli (G”) over most of the frequency ranges (0.63-63.8 rad·s-1).

Structural and rheological properties of potato starch affected by degree of substitution by octenyl succinic anhydride

ABSTRACTThe objective of the present study was to investigate the structural and rheological properties of octenyl succinic anhydrate (OSA) modified potato starch. Potato starch was modified with different concentrations of OSA (0, 1, 3, and 5%, v/v). X-ray results suggested that OSA modification did not disrupt the crystallinity of the native starch, and esterification occurs primarily in the amorphous regions. The use of 1H-NMR spectra confirmed the presence of methyl protons in substituted OSA groups, which interacted with the starch molecules. In steady shear rheological analysis, OSA modified starch pastes showed a pronounced shear thinning behavior (n = 0.47–0.54). The consistency index (K) and yield stress (σoc) values of OSA modified starch pastes were significantly lower than those of the native starch. Dynamic shear rheological tests indicated that OSA modified starch pastes had weak gel-like behavior with storage moduli (G’) higher than loss moduli (G’’). OSA potato starch pastes were more viscous as compared to the native potato starch paste, as evidenced by their higher tan δ values.

Adsorption of Free Fatty Acid in Biodiesel from Palm Fatty Acid Distillate using KOH-Activated Starch

The elimination of free fatty acids (FFA) from biodiesel is usually performed in industrial practice using different units for neutralization with caustic, washing and drying of the fuel. However, adjustment of the free fatty acids can be performed in only one operation using bleaching tanks and commercial adsorbents. In this work, purification of crude biodiesel fuel from palm fatty acid distillate (PFAD) has been done by employing dry washing method for the removal of FFA using modified potato and cassava starch and compared with commercial magnesium silicate. The molar ratios of KOH/starch in modified potato and cassava, i.e. 0.10:1, 0.15:1 and 0.25:1 were obtained by varying concentrations of KOH: starch samples. The morphology, crystal structures, surface area and pore size of the adsorbents were characterized by scanning electron microscopy (SEM), X-ray diffraction method (XRD) and Brunauver-Emmett-Teller technique (BET). The adsorption efficiency of the synthesized adsorbents in biodiesel was studied by varying dosage of adsorbents for 50 g of biodiesel at 30 oC for 30 min. The results showed that the modified potato and cassava at 0.25:1 KOH/starch molar ratio at room temperature presented the highest efficiency in adsorption of residual FFA at 69.46 % and the highest adsorption capacity of modified cassava and potato starch was 233 mg and 228 mg of FFA per gram of adsorbent. The comparison of dry washing with commercial magnesium silicate, presented good efficiency in the removal of FFA and depicted similar behaviour independent of the kind of adsorbent employed.

Studies on the Gases Emission under High Temperature Condition from Moulding Sands Bonded by Modified Starch CMS-Na

Abstract Emission of gases under high temperature after pouring molten metal into moulds, which contain the organic binder or other additives (solvents or curing agent), may be an important factor influencing both on the quality of the produced castings, and on the state of environment. Therefore, a comprehensive study of the emitted gases would allow to determine restrictions on the use of the moulding sands in foundry technologies, eg. the probability of occurrence of casting defects, and identify the gaseous pollutants emitted to the environment. The aim of the research presented in this paper was to determine the amount of gases that are released at high temperatures from moulding sands bonded by biopolymer binder and the quantitative assessment of the emitted pollutants with particular emphasis on chemical compounds: benzene, toluene, ethylbenzene and xylenes (BTEX). The water-soluble modified potato starch as a sodium carboxymethyl starch with low (CMS-NaL) or high (CMS-NaH) degree of substitution was a binder in the tested moulding sands. A tests of gases emission level were conducted per the procedure developed at the Faculty of Foundry Engineering (AGH University of Science and Technology) involving gas chromatography method (GC). The obtained results of the determination of amount of BTEX compounds generated during the decomposition process of starch binders showed lower emission of aromatic hydrocarbons in comparison with binder based on resin Kaltharz U404 with the acidic curing agent commonly used in the foundries.

Sorption properties of modified potato starch

Sorption properties of modified potato starch

Preparation and properties of propylene oxide and octenylsuccinic anhydride modified potato starches.

Starch was dually chemically modified for developing food-grade ingredients of lower digestibility and their properties were compared to those of single modified and native starches. Hydroxypropylation with propylene oxide (HP) followed by esterification with octenylsuccinic anhydride (OSA) of potato starch (P-native) produced derivatives with lower digestibility than esterification solely with OSA. The dextrose equivalent, maltose and glucose contents, which were used as the main indicators for in vitro digestion, were lower for modified starches. P-HP0.2-OSA0.0200 derivative was the least digestible; the glucose and maltose contents were lowered by 28.3 and 42.1% compared to P-native. The aggregation behavior of enzymatically hydrolyzed starch derivatives was studied in aqueous solution by employing the fluorescence probe and dynamic light scattering techniques. The critical aggregation concentration for OSA modified and dually modified starches varied from 1.2 to 3g/L and from 0.125 to 0.48g/L, respectively, depending on the degree of OSA substitution. The study showed that above a critical concentration the hydrolyzates of modified starches tend to form the aggregates with different properties depending both on the degree of OSA substitution and chemical structure.

Innovative Gliadin/Glutenin and Modified Potato Starch Green Composites: Chemistry, Structure, and Functionality Induced by Processing

In this study, we combined two wheat proteins, gliadin (Gli)/glutenin (GT), and modified potato starch (MPS) into composites using extrusion. In the Gli/GT–MPS composites, we studied the structural dynamics of proteins and starch, protein–starch interactions, protein properties, and composite morphology in relation to mechanical and barrier properties. Materials with different ratios of Gli/GT and MPS were extruded using either glycerol or glycerol–water at 110 and 130 °C. For the first time, a hierarchical hexagonal structure of Gli proteins was observed in Gli–MPS composite at both extrusion temperatures. The higher temperature (130 °C) induced a higher degree of protein cross-links, an increase in the polymer size, and formation of β-sheets compared to 110 °C. The combination of plasticizers (glycerol and water) favored a micro-structural morphology with improved gelatinization of starch, processability, as well as strength, stiffness, and extensibility of GT–MPS composites. The highest amount of the o...

Mechanical Analysis of Biodegradable Films from Native and Chemically Modified Potato Starches

The production of biodegradable films has been studied to be a substitute of conventional plastics. The use of starch in biodegradable films are of great interest and starch modification improves an increase to the mechanical properties the film. The mechanical properties were evaluated by Dynamic Mechanical Analysis (DMA). The aim of this study is to determine the mechanical properties of biodegradable films produced from native and chemically modified potato starch. The starch was extracted and subjected to chemical modification by oxidation in different concentrations of active chlorine. The biodegradable films were prepared with starch and glycerol as plasticizer, and were observed with an optical microscope to evaluate the morphology and their relationship with the strength. The tensile tests were performed at 80oC to evaluate the mechanical properties by means of stress-strain curves. The morphology of biodegradable potato starch films shows that the starch granules were partially gelatinized during the film formation. As the elastic modulus is a property which determines the stiffness of the material, by means of he DMA analysis it can be seen that oxidation results in beneficial changes in the mechanical properties of the films, because the modulus increased from 346.70 MPa for the native starch to 651.75 MPa to oxidized starch with 1.5% of active chlorine, respectively.

ВЛИЯНИЕ БИОМОДИФИЦИРОВАННОГО КАРТОФЕЛЬНОГО КРАХМАЛА НА ДЕФОРМАЦИОННЫЕ И ПРОЧНОСТНЫЕ СВОЙСТВА КАРТОНА

ВЛИЯНИЕ БИОМОДИФИЦИРОВАННОГО КАРТОФЕЛЬНОГО КРАХМАЛА НА ДЕФОРМАЦИОННЫЕ И ПРОЧНОСТНЫЕ СВОЙСТВА КАРТОНА

Resistant potato starches (type 4 RS) exhibit varying effects on laxation with and without phylum level changes in microbiota: A randomised trial in young adults

The effects of resistant potato starches on gastrointestinal (GI) function and microbiota in healthy individuals were investigated. In a 6-week, double-blind, cross-over study, subjects (N = 57; 21M; 36F) were randomised to consume 30 g fibre/d from one of three chemically modified potato starches (RS4-A, soluble, viscous; RS4-B, soluble, non-viscous; RS4-C, insoluble, non-viscous) and control in beverages for 2 weeks with a 1-week washout and daily reporting of stool frequency, Bristol Stool Form Scale (BSFS), GI symptoms and compliance. Faecal microbiota was analysed by qPCR and 16S rRNA sequencing. Stool frequency and BSFS increased only with RS4-B (P < 0.01). GI symptoms were minimal with slight increases in flatulence with all interventions (P < 0.001). There were no changes in Lactobacillus or Bifidobacteria spp. However, RS4-B decreased Firmicutes (P = 0.02) and the ratio of Firmicutes to Bacteroidetes (P = 0.01). Resistant potato starches vary in their effects on GI function, which may be related to shifts in intestinal microbiota.

Synthesis of modified potato starches for aqueous solubilization of benzo[a]pyrene

For soil rehabilitation, the surfactant-enhanced remediation has emerged as a promising technology. For this purpose, starch derivatives were difunctionalized by 1,4-butane sultone (BS) and 2-octen-1-ylsuccinic anhydride (OSA). Eight distinct products were obtained under different synthesis conditions. The chemical structural characteristics were investigated by 1H NMR spectroscopy. The compounds were evaluated for their apparent aqueous solubility and their ability to increase the solubility of a hydrophobic pollutant such as benzo[a]pyrene (BaP), used as a polycyclic aromatic hydrocarbon model. In comparison with native starch, the best obtained compound increased starch apparent aqueous solubility by a factor of 10 (up to 3.50g/L) and also stimulated 77-fold BaP aqueous solubilization (up to 232.97μg/L) underlining its very high surfactant property. In this study, the right balance between hydrophobic character (octenyl succinate group (OS) grafted) of starch derivatives and starch apparent aqueous solubility (BS grafted) was highlighted.

Preparation and characterization of single and dual propylene oxide and octenyl succinic anhydride modified starch carriers for the microencapsulation of essential oils.

Hydroxypropylation with propylene oxide followed by esterification with octenyl succinic anhydride (OSA) was used to produce modified potato starch derivatives suitable for the encapsulation of essential oils. Caraway essential oil (EO) was encapsulated by spray-drying into enzymatically hydrolyzed dual/single modified and native starches. The EO microencapsulation efficiency in different modified starches, the retention of volatile aroma compounds, the emulsion particle size and the microstructure of the spray-dried encapsulated powdered products, as well as the compositional aroma changes taking place during the processing and storage for up to 8 months have been estimated. The increase of OSA content from 0.97 to 2.52% in the P-native structure and from 0.91% to 2.66% in P-HP resulted in the significant increase in the encapsulating capacity, evaluated as a percentage of the total EO retained, from 61.6 to 88.0% and 73.8% to 84.0%, respectively. However, the compositional changes of the microencapsulated caraway EO constituents were not remarkable. Additionally, the effect of pure and encapsulated caraway EO products on the oxidative stability of commercial rapeseed oil and mayonnaise was evaluated using the instrumental Oxipres method and it was shown that they were more effective in emulsion type products by the up to 1.8-fold increase in the oxidative stability of mayonnaise.

&lt;i&gt;In Situ&lt;/i&gt; Solidification Formation of the Architectural Ceramics Body with Full Barren Materials

The traditional architectural ceramic body is mainly molded by compression forming process with dry power. The study introduced the starch into the body formula and the feasibility and correlate technological means of the situ solidification forming of fly ash architectural ceramics body with full barren materials were discussed. The body with full barren materials has a low green strength which is less than 1MPa by the traditional compression forming with dry power. But it could be improved greatly by optimizing the kind and amount of starch and the heat holding technologies in the forming process. The research showed that the body’s green strength is higher by introducing modified potato starch. The sintered body’s porosity and water absorption will be increased and lower flexural strength will be obtained by more starch. The body’s properties show the best when the amount of the starch reached 4wt% and the holding time for demoulding is 70min under the holding temperature what is 80°C. Under that molding condition, the green strength reached 3.61MPa, the flexural strength and water absorption of the sintered body reached 49.01MPa and 0.17% separately.

Particle size and cholesterol content of a mayonnaise formulated by OSA-modified potato starch

Egg yolk was partially replaced (0, 25, 50, 75, and 100%) with octenyl succinic anhydride (OSA)-modified potato starch in a reduced-fat mayonnaise formulation to curtail the problems associated with high cholesterol and induced allergic reactions. The physicochemical properties included parameters such as: pH, fat content, and emulsion stability of the formulations analyzed. The samples with 75% and 100% egg yolk substitute showed the maximum emulsion stability (>95% after two of months storage), and they were selected according to cholesterol content, particle size distributions, dynamic rheological properties, microstructure, and sensory characteristic. A significant reduction (84-97%) in the cholesterol content was observed in the selected samples. Particle size analysis showed that by increasing the amount of OSA starch, the oil droplets with the peak size of 70 µm engulfed by this compound became larger. The rheological tests elucidated that in the absence of egg yolk, OSA starch may not result in a final product with consistent texture and that the best ratio of the two emulsifiers (OSA starch/egg yolk) to produce stable reduced-fat, low cholesterol mayonnaise is 75/25. The microscopic images confirmed the formation of a stable cohesive layer of starch surrounding the oil droplets emulsified in the samples selected.

Development of combined protein-fat emulsions for sausage and semifinished products with poultry meat

The research on the possibility to improve the rheological characteristics of standardized 1 and 2 % solutions of whey, modified potato starch and Extra starch when adding pyrogenic silica A300 to the system for further use of these ingredients in protein-fat emulsions for meat products is presented. The prospects of using combined protein-fat emulsions and protein-containing fillers of animal and vegetable origin in the production of sausages and semi-finished products from poultry meat were considered. It was revealed that the pyrogenic silica A300 at a concentration of 0.3% is able to significantly improve the effective viscosity of standardized solutions of modified potato starch and Extra starch and this effect increases after heat treatment of solutions. Using this effect has allowed to develop new types of combined protein-fat emulsions, which in an amount of 20...40 % enhance technological characteristics of poultry minced meat. The results allow to expand the possibilities of meat-processing enterprises to use poultry meat in technologies of sausage and semifinished products.

Nanostructural morphology of plasticized wheat gluten and modified potato starch composites: relationship to mechanical and barrier properties.

In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive mechanical and gas barrier properties using extrusion. Characterization of the MPS revealed an altered chain length distribution of the amylopectin fraction and slightly increased amylose content compared to wild type potato starch. WG and MPS of different ratios plasticized with either glycerol or glycerol and water were extruded at 110 and 130 °C. The nanomorphology of the composites showed the MPS having semicrystalline structure of a characteristic lamellar arrangement with an approximately 100 Å period observed by small-angle X-ray scattering and a B-type crystal structure observed by wide-angle X-ray scattering analysis. WG has a structure resembling the hexagonal macromolecular arrangement as reported previously in WG films. A larger amount of β-sheets was observed in the samples 70/30 and 30/70 WG-MPS processed at 130 °C with 45% glycerol. Highly polymerized WG protein was found in the samples processed at 130 °C versus 110 °C. Also, greater amounts of WG protein in the blend resulted in greater extensibility (110 °C) and a decrease in both E-modulus and maximum stress at 110 and 130 °C, respectively. Under ambient conditions the WG-MPS composite (70/30) with 45% glycerol showed excellent gas barrier properties to be further explored in multilayer film packaging applications.

Mechanical and microstructural properties of "wet" alginate and composite films containing various carbohydrates.

Composite "wet" alginate films were manufactured from alginate-carbohydrate solutions containing 5% alginate and 0.25% pectin, carrageenan (kappa or iota), potato starch (modified or unmodified), gellan gum, or cellulose (extracted or commercial). The "wet" alginate films were used as a model to understand co-extruded alginate sausage casings that are currently being used by several sausage manufacturers. The mechanical, optical, and microstructural properties of the calcium cross-linked composite films were explored. In addition, the water holding capacity and textural profile analysis properties of the alginate-carbohydrate gels were studied. The results indicate that the mechanical properties of "wet" alginate films/casings can be modified by adding various carbohydrates to them. Alginate films with pectin, carrageenan, and modified potato starch had significantly (P < 0.05) greater elongation values than pure alginate films. The alginate-pectin films also had greater (P < 0.05) tensile strengths than the pure alginate films. Alginate films with extracted cellulose, commercial cellulose, and modified potato starch had lower (P < 0.05) puncture force, distance, and work values than the alginate control films. Transmission electron microscopy images showed a very uniform alginate network in the control films. Several large cellulose fibers were visible in the films with extracted cellulose, while the cellulose fibers in the films with commercial cellulose were difficult to distinguish. Despite these apparent differences in cellulose fiber length, the 2 cellulose films had similar puncture and tensile properties.

Effect of granule size on physicochemical, morphological, thermal and pasting properties of native and 2-octenyl-1-ylsuccinylated potato starch prepared by dry heating under different pH conditions

Potato starch was fractionated into small granule fraction (SGF) and large granule fraction (LGF) and both fractions were then modified by octenyl succinylation at pH 4, 6 and 8 followed by dry heating at 130 °C for 2 h. The effects of starch granule size and pH conditions of dry heated octenyl succinic anhydride (OSA) modification on physicochemical, morphological, thermal and pasting properties of both the starch fractions were investigated. Amylose content and swelling power of OSA modified both starch fractions at different pH's were significantly (p < 0.05) lower as compared to their native counterpart starches. OSA modification at different pH's resulted in decrease in light transmittance of both starch pastes. Morphological investigations revealed that the modification caused drastic changes on the surface of starch granules. OSA modification at different pH's resulted in decrease in gelatinization temperatures for both SGF and LGF potato starches as compared to their native counterpart starches. The variations in pH during modification had great effects on the pasting characteristics of both starch fractions. When OSA modified potato starch (both LGF and SGF) was reacted at pH 4 and pH 6, the peak viscosity decreased significantly (p < 0.05) as compared to their native counterpart starches.

Quality of shrimp analogue product as affected by addition of modified potato starch.

The present study was aimed to investigate the effects of addition of modified potato starch on the biochemical and textural properties of shrimp analogue/imitation shrimp, a popular value-added product prepared from surimi. Three batches of shrimp analogues were prepared with 0% (NPS), 50% (CPS) and 100% (MPS) of modified starch incorporation and various quality attributes were monitored at regular intervals during frozen storage (-20°C). Loss of myofibrillar protein was least for the shrimp analogue sample added with 100% modified potato starch. The expressible moisture content of MPS (2.48%) was less affected by long term storage compared to CPS (3.38%) and NPS (3.99%). During extended low temperature storage, the textural quality of sea food analogue was highly influenced by the type of starch added to it. The percentage of modified potato starch added to shrimp analogue significantly (p ≤ 0.05) affected its hardness and fracturability. MPS samples did not show significant changes in hardness during storage as compared to other two samples. Springiness of shrimp analogue increased 2.57, 1.5 and 1.77 times with the storage period for samples with NPS, CPS and MPS, respectively. Addition of modified potato starch improved the sensory quality and textural properties of shrimp analogue and reduced the quality degradation during frozen storage as compared to NPS which contained only native potato starch.

SEM studies of the structure of the gels prepared from untreated and radiation modified potato starch

Potato starch was irradiated with a 60Co gamma rays using doses of 5, 10, 20 and 30kGy. Gels containing ca. 9.1% of starch were prepared by heating the starch suspensions in the heating chamber stabilized at 100°C. Four procedures were applied for preparation of the samples in regard to SEM studies and the ability to observe the radiation effect by SEM was assessed for each method. Differences were observed between the SEM images recorded for the non-irradiated samples prepared using all the methods, and those irradiated. Images of the non-irradiated gels indicate generally a honey-comb structure, while smooth areas but with oriented fractures has appeared after irradiation. Modification of gel structure corresponds to the applied dose. The results were related to the process of gel formation (as observed by means of the hot stage microscope) to decrease in swelling power of the irradiated starch and to decreased viscosity of the resulting gels. It can be concluded that the differences in structural properties of gels shown by SEM result probably due to the better homogenization of the gels formed after radiation induced degradation.