Native Sago Starch Research Articles

Enhancing the functional characteristics of sago starch through dual chemical modification by hydroxypropylation and succinylation

Sago starch is a locally abundant starch indigenous of Indonesia. Despite its abundance, it is underutilized and restricted to food and packaging applications due to its limited functional characteristics. The value of native sago starch can be increased through modifications that improve its functionality, such as dual chemical modification. This sophisticated approach is more effective than single modification and makes the starch suitable for wider applications. Our study aimed to determine if dual chemical modification involving hydroxypropylation and succinylation would optimize the functional properties of sago starch. The sago starch was first modified by hydroxypropylation with 7 % (w/w) propylene oxide under alkaline conditions for 3 hours. This process resulted in hydroxypropylated starch with a substitution degree of 0.107. We then subjected the starch to succinylation using succinic anhydride at 1 % to 5 % of the starch weight in an alkaline solution for 2 hours.We achieved optimal functional characteristics of the dual-modified sago starch in the sample modified with 3 % (w/w) of succinic anhydride. The succinyl degree of substitution, water holding capacity, oil holding capacity, swelling power, and solubility of the dual-modified starch were 0.093, 4.16 g g⁻¹ , 7.20 g g⁻¹, 34.25 g g⁻¹, and 16:55 %, respectively. We conducted pasting properties analyses, infrared spectroscopy, and morphological structure analysis to determine the changes in the characteristics of the sago starch after hydroxypropylation and succinylation. The dual chemical modification successfully enhanced the functional characteristics of sago starch, particularly, its amphiphilic ability and swelling power. These results warrant further research and development in commercial applications.

Effect of Single and Dual Modifications on the Physicochemical Properties of Sago Starch Modified by Ozonation and Acetylation

Abstract Dual-step starch modification is an effort to eliminate weaknesses in single-step modification. This research aims to study the effect of single-step or dual-step modification methods on the physicochemical properties of sago starch. The single step consists of ozonation (Oz) and acetylation (As), while the dual step (sequentially), namely ozonation-acetylation (Oz-As) and acetylation-ozonation (As-Oz). The physiochemical responses measured were water content, carbonyl content, carboxyl content, acetyl content, water solubility index (WSI), water absorption index (WAI), and color. Ozonation causes the formation of carbonyl and carboxyl groups, and the modification process certainly causes the addition of carbonyl and carboxyl groups both in single step and dual-step. Acetylation causes higher acetyl group values in either single-step (As) or dual step (Oz-As and As-Oz) compared to original sago starch. There was a significant difference between the single and dual steps in the WSI and WAI values. The characteristics of Ozonated-acetylated (Oz-As) modified sago showed starch the highest WSI and WAI results. The water content in single-step modified sago starch compared to native sago starch has no significant difference in water content, whereas the dual-step modified sago starch has a higher water content than the native one.

Hydroxypropylation for functional enhancement of sago starch: The effects of low propylene oxide concentration using response surface methodology

Native sago starch is currently limited to food and adhesives due to its functional constraints, requiring improvement for broader industrial use. Hydroxypropylation is a modification technique used to enhance the functional properties of starches. However, propylene oxide usage is restricted owing to safety and environmental concerns during the modification process. Therefore, hydroxypropylation with a low dose of propylene oxide was selected to improve the functional characteristics of the sago starch with the desired molar substitution. The Response Surface Methodology (RSM) was chosen to optimize hydroxypropylation with the following factorial process variables: volume of 7 % w/w propylene oxide (6–18 ml), reaction pH (9−12), reaction time (3–8 h), and the desired molar substitution (MS) as a response variable was 0.100. The optimization was achieved at 17.03 ml of 7 % wt. of propylene oxide, reaction pH 11.92, and reaction time of 3 h. Hydroxypropylation has effectively increased the functional properties of sago starch including swelling power, water-holding capacity, oil-holding capacity, and solubility of sago starch as well as paste and setback viscosity. However, hydroxypropylation reduced the amylose content, gelatinization temperature, and breakdown viscosity. The RSM with a low propylene oxide concentration successfully optimized sago starch hydroxypropylation and enhanced its functional properties. Hydroxypropylated sago starch using low propylene oxide could be further studied as a potential thickener in the food industry.

Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment.

Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modification (OSA), and citric acid cross-linking (CA). This study aimed to examine the changes in chemical composition, crystallinity, and functional properties of the native sago starch after physical and chemical modifications. The results show that physical modification caused greater granule damage than chemical modification. All modification treatments did not alter the type of crystallinity but decreased the relative crystallinity of native starch. New functional groups were formed in chemically modified starches at a wavelength of 1700-1725 cm-1. The degree of order (DO) and degree of double helix (DD) of the modified starches were also not significantly different from the native sample, except for AHT and OPT, respectively. Physical modification decreased the swelling volume, while chemical modification increased its value and is inversely proportional to solubility. AHT and OPT starches have the best freeze-thaw stability among others, indicating that both starches have the potential to be applied in frozen food.

Physical Properties of physico-enzymatically modified sago starch originated from Papua: A preliminary study

Sago starch is abundantly available in Indonesia, in term of quantity. Nevertheless, it could not be formulated as flexible as wheat flour because the sago starch did not contain gluten in its native structure. To improve the functional properties of sago starch, the pre-treatment was applied to bring more desirable properties on food products. In this study, the physical properties of heat-treated sago starch were intensively investigated. Sago starch was pre-treated and adjusted to a range of temperatures by using extruder to pre-gelatinized sago starch. The starch was analysed to study its pasting properties (using rapid visco analyzer), crystallinity (using X-Ray Diffraction), microcellular granules (using scanning electron microscope) and polarization properties (using microscope). Results showed that under various temperatures of 60°C-100°C the enzyme treatment affected the potential applicability of sago starch. The pasting properties of all tested samples were lower than the native sago starch and the crystallinity of sago starch was also varied depending upon the temperatures.

Preparation and Characterization of Pregelatinized Sago Starch (PSS) from Native Sago Starch (NSS) (Metroxylon sp.) and its Evaluation as Tablet Disintegrant and Filler-Binder on Direct Compression Tablet

Starches are biodegradable and relatively inexpensive natural biopolymers which are widely used in the food and pharmaceutical industries. Sago starch is one of the starches which can be potentially used as the excipient in pharmaceutical formulation. The purpose of this study was to modify and to characterize the physical and chemical properties of native sago starch (Metroxylon sp) (NSS) and pregelatinized sago starch (PSS). NSS was evaluated to be confirmed with the requirement, including microscopic analyses, amylum identification, ash content, amylum acidity, loss on drying, solubility in water, solubility in ethanol, and chemical content of Pb, Cd, Hg. Physically evaluated for both types of sago starch were particle size, moisture content, flow rate, angle of repose, tapped density, compactibility, water absorption rate, and water absorption capacity. Fourier transform infrared spectroscopy (FT-IR) was used to characterize and evaluate PSS and NSS’s chemical properties. Chemical content (Pb, Cd, Hg) and microbial content (yeast mold figures, number of bacteria, Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Salmonella sp., Shigella sp.) of PSS are also identified. The results of this study showed that PSS exhibited different values of those determined parameters compared to that of NSS on particle size, moisture content, flow rate, the angle of repose, tapped density, water absorption rate, and water absorption capacity. In conclusion, PSS has better flow properties because it has a larger particle size than the NSS. PSS also has a larger water absorption rate and water absorption capacity than the NSS because PSS can interact with water easier than NSS. There is no bacterial content in PSS which means PSS follows the regulatory requirement. PSS had a good effect on weight uniformity, hardness, and disintegration time of the tablets. It makes PSS can be potentially used as the excipient in solid dosage form formulation.

PENGARUH HEAT MOISTURE TREATMENT PATI SAGU TERHADAP KARAKTERISTIK KIMIA STIK SARUT (PANGAN TRADISIONAL MALUKU)

The purpose of this research was to determine the appropriate heat moisture treatment modified with different moisture contents to produce sarut stick. A completely randomized experimental design with native sago starch and different moisture content (24%, 27%, dan 30%) and 3 replications was applied in this research. The result show that the HMT treatment of 27% was found to be the right treatment with the highest levels namely water content 2,83%, ash content of 0,87%, protein content of 2,13%, fat content 8,11%, carbohydrate content 86,06% and crude fiber content 13,16%.

Phosphorylation of sago ( Metroxylon sagu ) starch cross‐linked with sodium triphosphate and the physicochemical properties of the potential application in batter

This study evaluated the effect of sago starch cross-linked phosphorylated with sodium tripolyphosphate (STPP) (4%, 8%, and 12%) in fried batter. The 12% STPP produced cross-linked starch with the highest degree of substitution (DS) at 0.017. The swelling power, amylose content, peak viscosity, breakdown viscosity, and setback were reduced as the concentration of STPP increased. The oil uptake of the fried batter added with 20% of cross-linked sago starch with the highest DS (WFCLS12) was significantly reduced from 29.16% to 19.5%. The fracturability of the fried batter added with cross-linked sago starch showed significantly higher crispness (WFCLS4—883.45 g; WFCLS8—666.61 g; WFCLS12—499.89 g) than 100% wheat flour (WF—1094.60 g). It was demonstrated that STPP (especially WFCLS12) is an effective cross-linking agent, and the addition of cross-linked sago starch into wheat flour–based batter significantly (p < .05) improved the quality of the batter. Practical applications Cross-linked phosphorylated sago starch has improved physicochemical properties than the native sago starch in terms of lower swelling characteristic, low amylose content, and acceptable results of the viscosity and pasting properties. To mitigate the issue of high oil uptake and soggy texture of fried wheat batter, the addition of cross-linked phosphorylated sago starch contributes to lower oil uptake and more crispy texture of fried batter. Hence, a healthier food product can be produced with the formulation of this cross-linked phosphorylated sago starch. At the same time, less oily and enhanced texture of fried batter can be achieved.

Dual-modification of sago starch by gamma irradiation and annealing

Similar to other native starch, native sago starch found limited industrial applications due to its poor functional properties. Various modification methods may be employed to improve the properties, however, owing to the health concerns over chemical modification, this study was designed to modify sago starch using combination of two physical techniques – gamma irradiation and annealing (ANN). Native sago starch was first subjected to four doses of gamma radiation (5, 10, 25, 50 kGy) followed by annealing treatment. Measurement of pH, FTIR (Fourier Transform Infrared) analysis, characterization of pasting properties and thermal properties of the samples were performed. Irradiated samples contained shorter starch chains with higher mobility to effectively participate in the molecular realignment during ANN, resulted higher crystalline perfection and hence higher gelatinization temperature. The interactions and re-association of starch chains during ANN exerted significant change to the pH and functional properties of irradiated sago starch. Combining gamma irradiation at 5 and 10 kGy with annealing could potentially improve the heat and shear stability of sago starch. Dual-modification was also found able to improve the heat stability of sago starch without affecting the gelatinization enthalpy. These improved features can be beneficial to the sago-based food products that require high temperature processing.

Characterization of Bio-adhesive derived from Sarawak Native Sago Starch

Sago starch has multiple applications in industries such as textile, cosmetics and pharmaceutical, paper and wood. This study focuses on the utilization of sago starch to promote formaldehyde-free adhesives. Formaldehyde-based adhesive commonly used in wood industry emits formaldehyde, which is classified as carcinogen, into the air that has raised concerns over the potential hazards to human health. Sago starch-based adhesive was produced by blending the sago starch with sodium hydroxide (NaOH) and glycerine. Fourier-Transform Infrared Spectroscopy (FT-IR) was used to characterize the chemical changes in the sago starch-based adhesive. The quality of sago starch adhesive was tested according to their viscosity. The mechanical property is analyze based on lap shear (bond) strength of the sago starch adhesives according to ASTM D907 and D143 by using Model D350 Testomeric. Parameters affecting the viscosity of the sago starch-adhesive such as time, temperature, concentration of sodium hydroxide, and the amount of glycerine were studied. The viscosity of the sago starch-based adhesive decreased as the mixing time, temperature, concentration of NaOH and the amount of glycerine increased.

Fabrication of Drug-Loaded Starch-based Nanofibers via Electrospinning Technique

This paper reported the fabrication of starch-based nanofibers derived from various weight ratios (w:w) of native sago starch (SS) and poly (vinyl alcohol) (PVA) (0:100, 1:100, 3:100, and 5:100) using the electrospinning technique. The effects of electrospinning operation parameters on the surface morphology of SS/PVA nanofibers were observed by using Scanning Electron Microscopy (SEM). The smooth and bead-free SS/PVA nanofibers with fiber diameters within the range of 90 nm to 150 nm were produced under the optimized conditions. The paracetamol (PCM) was encapsulated into the SS/PVA nanofibers via the blending process. The SS/PVA nanofibers exhibited a maximum PCM loading capacity of 0.9573 mg.mg-1, and PCM was observed to release out from SS/PVA nanofibers slowly and steadily for 72 hours.

Green Synthesis and Characterization of Amine‐Modified Starch Nanoparticles

AbstractIn this study, amine‐modified starch (AMS) nanoparticles are prepared from native sago starch (Metroxylon sagu) through a facile, economical, and aqueous‐based approach. Dialdehyde starch is initially synthesized by reacting sago starch with sodium periodate and followed by the addition of ethylenediamine for the preparation of AMS. The percentage of amine content and degree of substitution of AMS is determined by back‐titration technique. The degree of substitution of AMS is determined to be within the range of 0.9973 to 0.9984, respectively. Subsequently, AMS nanoparticles with mean particle diameters ranged between 170 and 280 nm are obtained by controlled precipitation through the drop‐wise addition of AMS solution into excess ethanol solution. The mean particle sizes of AMS nanoparticles are observed to be affected by the synthesis parameters including the ratio of solvent and non‐solvent system.

Food-grade particle stabilized pickering emulsion using modified sago (Metroxylon sagu) starch nanocrystal

Starch nanocrystals (SNC) have become the focus of exponential growth to develop new materials that combined innovative properties and sustainability. In this study, the physicochemical properties of SNCs extracted from Sago starch and its role as a proficient Pickering emulsifier were highlighted. Round and oval-shaped Sago starch nanocrystals (Sago-SNC) were obtained by using a conventional acid hydrolysis method. Sago-SNCs produced about 25 ± 0.2% (w/w) of the total mass yield with the mean droplet diameter ranging from 25 to 100 nm. The peak-to-peak correlation of IR analysis confirmed that there was no new chemical bond formed in Sago-SNC in comparison to native sago starch. The result from the X-ray diffraction analysis showed that the SNC has a crystallinity of 45.67 ± 0.43%. Further investigation made has discovered that the physicochemical properties of Sago-SNCs including water holding capacity, swelling power, solubility, pasting profile and thermal properties were significantly changed as all amylose was removed during the hydrolysis process. For the application and stability evaluation, Pickering emulsion prepared by using 3.5% (w/v) Sago-SNC performed good stability, appearing with no sign of creaming during two months of storage at room temperature. The results demonstrated that this natural-based nanocrystal may potentially be used as a stabilizer, filler, and emulsifier for colloidal systems.

Physicochemical properties of resistant starch type III from sago starch at different palm stages

In this study, resistant starch type III (RS3) was produced from different sections, the top and bottom part of Metroxylon sagu palm at different growth stages namely, Plawei Manit, Bubul and Angau Muda. Sago starch was subjected for two cycles of autoclaving, debranching by pullulanase and cooling for the production of resistant starch. The physicochemical properties of sago RS3 studied were the starch morphology by Scanning Electron Microscopy (SEM), resistant starch content, amylose content, swelling power and solubility as influenced by different palm growth stages and sections. Significant differences in the resistant starch content between 23.89% and 41.62% as well as amylose content which yielded 27.22% to 35.74% from different growth stages were observed (p < 0.05). Granules of resistant starch showed irregular and rough surface structure as compared to smooth granular surface, oval shaped of native sago starch. There are significant variations (p < 0.05) observed in the results of swelling power and solubility from 7.98 g/g to 19.41 g/g for swelling power and from 5.63% to 15.10% for solubility from the different growth stages.

Physicochemical and Rheological Properties of Sago (MetroxylonSagu) Starch Modified with Lactic Acid Hydrolysis and UV Rotary Drying

Modification of sago starch using acid hydrolysis will change some physicochemical and rheological properties. Sago is easy to grow in tropical areas of coastal areas, many found in eastern Indonesia has a simple ergonomic terms. Ingredients of sago starch is consist of 20-30% amylose and 70-80% amylopectin which make sago starch difficult to dissolve in cold water, easy to gelatinize, high viscosity, hard and not expands in baking process. This study will analyse modified sago using lactic acid hydrolysis method and use UV rotary drying for 20 minutes. The properties of modified sago starch were observed i.e. pH, density, solubility, swelling power, and baking expansion. Time variables hydrolysis is 10; 15; 20; 25; and 30 minutes with a rotation speed of 8 rpm at room temperature. The results showed that the solubility, swelling power and baking expansion was increase. The density results showed that the longer acid hydrolysis time can make the smaller in the density. Solubility and swelling power showed increasing significantly compared to native sago starch. Modification by using UV light changes significantly the properties characteristics of product.

PH‐Responsive Starch‐Citrate Nanoparticles for Controlled Release of Paracetamol

Starch‐citrate samples with degrees of substitution (DS) ranging from 0.11 to 0.90 are synthesized by a green esterification reaction between citric acid and native sago starch (Metroxylon sagu) in an aqueous medium. Starch‐citrate nanoparticles with mean diameter of 105 nm are subsequently obtained by controlled precipitation through drop‐wise addition of dissolved starch‐citrate solution into excess absolute ethanol. These nanoparticles are observed to exhibit pH‐responsive release profiles within the physiological pH range of 1.2–8.6. The release profile of a model drug (paracetamol) is observed to obey the zero‐order kinetics, with the release mechanism based on the diffusion and swelling model. The cytotoxicity study in HaCaT cell lines (human skin cells) shows that starch‐citrate nanoparticles are non‐toxic and hence are suitable for biomedical applications as pH‐responsive drug carriers.

Modification of Sago Starch for Edible Coating

The edible coating film was prepared using native sago starch and modified sago starch with acetylation. The effects of acetic anhydride (7.5%, 15%, 30%, and 45% w/w) on swelling properties of wheat starch granules, amylose content, lipids content, protein content, a degree of substitution, percent acetylation, and gelatinization temperature were investigated. Modified sago starch and native starch were characterized by Fourier Transform Infrared (FTIR), X-ray Diffraction (XRD), Differential Scanning Calorimetry (DSC), Thermogravimetric Analysis (TGA) and Scanning Electron Microscopy (SEM). As a result, modified sago starch containing 45% w/w acetic anhydride have a degree of substitution 0.12 with acetylation 45%. All modified starch granules exhibited higher amylose content compared to native starch. Higher amylose contents inhibit the extensive granule swelling power, so swelling power decreased while increased amylose content. Edible coating film used were starch concentration 5.0% w/w, and glycerol content 1.0% v/v. Edible coating film made from native and modified sago starch have been studied to hydrophobicity, Fourier transforms infrared (FTIR), water vapor absorption, and scanning electron microscopy (SEM).

A simple method for improving the properties of the sago starch films prepared by using ultrasonication treatment

Starch granules containing amylopectin-rich fractions like sago starch may remain insoluble and undamaged decreasing properties of the film. The aim of this study is to characterize native sago starch films prepared using ultrasonication. An ultrasonication probe was used during gelatinization for 2.5, 5, and 10 min respectively. Ultrasonication decreases the incomplete gelatinized granules resulting in a film with a more compact structure, and lower moisture vapor permeability than non-treated film. The longest duration resulted in a film with the highest transparency, and the highest thermal resistance. The duration for 5 min increased tensile strength of the film by 227%, and its moisture absorption decreased by 29.83% compared to non-sonicated film. After ultrasonication for 10 min, melting temperature increased by 7% in comparison to non-sonicated film. This work promotes a simple method to improve the tensile and physical properties of starch based film.

The Effect of Acid Hydrolyzed Sago Starch on Mechanical Properties of Natural Rubber and Carboxylated Nitrile Butadiene Rubber Latex

Abstract Sago starch is an organic filler that provide biodegradable properties to natural and synthetic rubber latex thin film products upon disposal. There is antagonism effect between biodegradability and mechanical properties of sago filled XNBR latex films where it prone to agglomerate and incompatible with latex system which, eventually reduced the mechanical properties of the latex films. The objective of this research is to develop a small particle size sago starch to improve the mechanical properties and biodegradability of latex films upon disposal. The native sago starch (NSS) was hydrolyzed with different hydrolysis condition at different temperature, acidity and duration. The results showed that the optimum synthesis parameters of preparation acid hydrolysis sago starch was at 2.18 M sulphuric acid under non heated condition (27°C) for 7 days. The particle size of native sago starch is 1.233 µm and it reduced to 0.313 µm under same condition. It was found that the AHSS has improved mechanical properties and swelling resistance of latex films as compared to NSS filled NR latex films and NSS filled XNBR latex films. The biodegradation assessment by mass loss analysis indicates AHSS filled NR latex and XNBR filled latex films has higher degree of biodegradation rate. Overall addition of AHSS has increased the mechanical and biodegradable properties of both type of latex films (NR and XNBR) compared to NSS.

The Effect of Alkali Treated Native Sago Starch Concentration on Mechanical Properties of Natural Rubber Latex Composite Films

One of promising methods to improve starch dispersion and/or enhance interfacial strength between starch and rubber matrix is starch treatment using alkali. In this study, the effect of alkali treatment to prepare filler dispersion of native sago starch on mechanical properties of NR latex compounds was investigated. The alkali dispersed native sago starch was prepared with different percentages of total solid content (5, 10, 15 and 20%) at 10% w/w loading of NR latex compounds. Result showed the optimum mechanical properties of alkali dispersed NSS filled NR latex films were achieved at 10% TSC; with 29.74 MPa of tensile strength.