Modification Of Potato Starch Research Articles

Applications and characterization of anti-browning enzymatically modified potato starch (EPS) film associated with chitosan (CTS)/L-Cys/citric acid (CA) on fresh-cut potato slices

This study explores the influence of incorporating L-cysteine (L-Cys), chitosan (CTS), and citric acid (CA) on the enzymatic modification of potato starch (EPS) films to enhance anti-browning properties. Four types of EPS composite films were evaluated for preserving fresh-cut potato slices at low temperatures to inhibit browning. Their thermal, physiochemical, mechanical, and digestibility properties were assessed. Results indicate that the addition of CTS, CA, and L-Cys improved the anti-browning activity of the EPS films by increasing film thickness and reducing water vapor permeability (WVP), oxygen transmission rate (OTR), ultraviolet (UV) transmittance, and tensile strength (TS). Furthermore, these additives improved the film's microstructure, resulting in reinforced intermolecular interactions, increased elongation at break, heightened crystallinity, enhanced thermal stability, and favorable gastrointestinal digestibility. Overall, EPS/CTS/L-Cys/CA composite films show promise as edible packaging materials with effective anti-browning properties.

Bioinformatics and functional selection of GH77 4-α-glucanotransferases for potato starch modification

4-α-glucanotransferases (4αGTs, EC 2.4.1.25) from glycoside hydrolase family 77 (GH77) catalyze chain elongation of starch amylopectin chains and can be utilized to structurally modify starch to tailor its gelation properties. The potential relationship between the structural design of 4αGTs and functional starch modification is unknown. Here, family GH77 was mined in silico for enzyme candidates based on sub-grouping guided by Conserved Unique Peptide Patterns (CUPP) bioinformatics categorization. From + 12,000 protein sequences a representative set of 27 4αGTs, representing four different domain architectures, different bacterial origins and diverse CUPP groups, was selected for heterologous expression and further study. Most of the enzymes catalyzed starch modification, but their efficacies varied substantially. Five of the 4αGTs were characterized in detail, and their action was compared to that of the industrial benchmark enzyme, Tt4αGT (CUPP 77_1.2), from Thermus thermophilus. Reaction optima of the five 4αGTs ranged from ∼40–60 °C and pH 7.3–9.0. Several were stable for a minimum 4 h at 70 °C. Domain architecture type A proteins, consisting only of a catalytic domain, had high thermal stability and high starch modification ability. All five novel 4αGTs (and Tt4αGT) induced enhanced gelling of potato starch. One, At4αGT from Azospirillum thermophilum (CUPP 77_2.4), displayed distinct starch modifying abilities, whereas T24αGT from Thermus sp. 2.9 (CUPP 77_1.2) modified the starch similarly to Tt4αGT, but slightly more effectively. T24αGT and At4αGT are thus interesting candidates for industrial starch modification. A model is proposed to explain the link between the 4αGT induced molecular modifications and macroscopic starch gelation.

Structural characterization of potato starch modified by a 4,6-α-glucanotransferase B from Lactobacillus reuteri E81

The recent reports have revealed that increase in amount of α-1,6 linkages by modification of potato starch with enzyme (glycosyltransferases) treatment gains slowly digestible properties to the starch; however, the formation of new α-1,6-glycosidic linkages diminish the thermal resistance of the starch granules. In this study, a putative GtfB-E81, (a 4,6-α-glucanotransferase-4,6-αGT) from L. reuteri E81 was firstly used to produce a short length of α-1,6 linkages. NMR results revealed that external short chains mostly comprised of 1–6 glucosyl units were newly produced in potato starch, and the α-1,6 linkage ratio was significantly increased from 2.9 % to 36.8 %, suggesting that this novel GtfB-E81 might have potentially an efficient transferase activity. In our study, native and GtfB-E81 modified starches showed fundamental similarities with respect to their molecular properties and treatment of native potato starch with GtfB-E81 did not remarkably change thermal stability of the potato starch, which seems to be very prominent for the food industry given the significantly decreased thermal stability results obtained for the enzyme modified starches reported in the literature. Therefore, the results of this study should open up emerging perspectives for regulating slowly digestible characteristics of potato starch in future studies without a significant change in the molecular, thermal, and crystallographic properties.

Effects of dry heating, acetylation, and acid pre-treatments on modification of potato starch with octenyl succinic anhydride (OSA)

Abstract Octenyl succinic anhydride (OSA) starch is widely used to stabilize emulsions. Nevertheless, the poor compatibility of starch with hydrophobic groups has restricted the performance of OSA modification. In this work, potato starch was pre-treated once or twice (dry heating, acetylation, and acid modification) prior to OSA modification. Pre-treatments increased the degree of substitution (DS), hydrophobicity, hydrophilicity, and decreased amylose content of OSA starches, with dual pre-treatments having greater effects. Among all pre-treatments, acid modification followed by dry heating resulted in the greatest OSA modification (DS: 0.015) and water-binding capacity (155%). Meanwhile, acid modification followed by acetylation produced OSA starch with the highest oil-binding capacity (290%). Scanning electron microscopy revealed that the granular deformation of dual pre-treated OSA starches was greater compared to single pre-treated and non-pre-treated OSA starches (O). Dual pre-treated OSA starches (ADO, 7%; ACO, 8%) had lower amylose contents than those of single pre-treated (AO: 12%, CO: 17%, DO: 21%) and O (36%). All the pre-treatments reduced the setback viscosity of OSA starch to a lower range (70–394 cP), simultaneously decreasing their retrograde tendency. This study suggested that dual pre-treatments could improve the efficiency of OSA modification and produce OSA starch with greater emulsifying potential.

Enzymatic potato starch modification and structure-function analysis of six diverse GH77 4-alpha-glucanotransferases

4-α-glucanotransferase (EC 2.4.1.25) mediated glucan transfer in starch provides opportunities for production of clean label starch ingredients with unique gelling properties. 4-α-glucanotransferases can be found in glycoside hydrolase (GH) family GH13, GH57, and in the monospecific glycoside hydrolase family 77 (GH77). Here, pH-temperature optima, steady-state kinetics, potato starch modifying properties and structural folds are reported for six phylogenetically distinct GH77 members, representing four different domain architectures including a novel multi-domain 4-α-glucanotransferase from Lactococcus lactis. Four of the enzymes exhibited starch modifying activity leading to a gradual decrease of the amylose content, elongation of amylopectin chains, and enabled formation of firm starch gels. Unexpectedly, these diverse enzymes catalyzed similar changes in chain length distributions. However, the amylose depletion and amylopectin elongation rates spanned more than two orders of magnitude between the enzyme showing very different specific activities. Tt4αGT from Thermus thermophilus had highest temperature optimum (73 °C) and superior potato starch modifying efficacy compared to the other five enzymes.

Factorial Design to Stimulate Biomass Development with Chemically Modified Starch

The present study is focused on mathematical modeling by testing the benefits of modified potato starch in the biomass production of microorganisms, such as the fungus type. Microorganisms need a carbon source for the biomass development. In different industries, microorganisms, such as the Penicillium type, are used for the extraction of different important compounds utilized in biotechnologies. The aim of this study is to establish some important parameters in order to stimulate the biomass production in the presence of chemically modified starch. The carbon sources used in this research are glucose, native potato starch, and chemically modified potato starch. The chemical modification of potato starch was realized with green chemical compounds in order to not influence biomass development. The chemical characterization of starch and modified starch was important in order to confirm the chemical modification of starch. The response function in mathematical modeling is the amount of biomass developed when there are varied parameters. The varied parameters for the factorial design are as follows: time of biomass development, mass report of glucose:starch (G:S), and mass report of glucose:modified starch (G:MS). The results obtained for the optimal values are as follows: 6 days for the biomass development, 1:1.35 for the mass report of G:S, and 1:1.27 for the report of G:MS.

Modification of potato starch by critical melting pretreatment combined with freeze-thawing: Preparation, morphology, structure, and functionality

Critical melting pretreatment for granular swelling and soluble starch release was performed before freeze-thawing (FT) to enhance the effect of FT treatment on structure modification of potato starch. The critical melting temperature applied was based on the onset melting temperature (To) of the native potato starch. After pretreatment, the effect of multiple FT cycles on the morphology, structure, and functionality was investigated. The pretreatment effectively induced granular swelling and partial disruption of the crystalline structure by increasing the volume of water molecules inside the granules. The pasting pattern changed obviously after treatments with the significantly increased final viscosity (up to 5000 from 2900 mPa s) and decreased breakdown (1/5th of native starch). Soluble starch released due to the both critical melting and FT treatments had a strong tendency to reassociate outside the granules, which effectively raised the thermal stability of starch granules. Moreover, increased water (∼109–∼164%) and oil (∼56–∼64%) absorption of starch at room temperature were observed. The synergistic effect of the combination of critical melting pretreatment and mechanical force of ice crystals effectively modified the properties of potato starch, suggesting a useful clean-label method for starch modification.

Modification of Potato Starch by Emerging Technologies

It is estimated that 56% of the annual production of potato starch in Europe is destined to the food industry while the remaining 44% is divided between chemical textile and paper industries. Native potato starch is subjected to modification processes that improve its functional properties such as gelatinization temperature, retrogradation time, resistance to viscosity loss and solubility, to be able to be used in different refrigerate d and non-refrigerated food as stabilizing agents and thickeners. The use of chemical substances during chemical modification processes usually degrades some rheological characteristics of starch, in addition the process itself may be harmful to human health and the environment. On the other hand, physical modification using emerging technologies such as high hydrostatic pressure, microwave and ultrasound are shown as potential alternatives, since they offer some advantage s such as higher productivity, performance, lower consumption of organic solvents, shorter processing time and it is more environmentally friendly by not generating hazardous industrial waste. The objective of this review is to provide updated information on the application of emerging technologies in potato starch and its potential to improve functional properties.

Modification of potato starch with adipic acid and research of modification product as raw materials for food biodegradable packaging

Modification of potato starch with adipic acid and research of modification product as raw materials for food biodegradable packaging

Enzymatic modification of potato starch by amylosucrase according to reaction temperature: Effect of branch-chain length on structural, physicochemical, and digestive properties

Branch-chain elongated starches can be synthesized by amylosucrase (AS). In this study, potato starches with different branch-chain length were produced using the temperature-dependent elongation property of AS from Deinococcus geothermalis (DGAS). Decreasing the reaction temperature led to a significant rise in the length of the branch-chains, in addition to amylose content. As branch-chain length increased, B-type crystal structure increased significantly alongside it, and the thermal transitions were enhanced, suggesting that the crystalline structure was further stabilized. In addition, a decrease in solubility and swelling power was observed, whereas the gelatinization temperatures and peak viscosities increased accordingly. With respect to digestive properties, a remarkable rise in slowly digestible starch (0–19.8%) and resistant starch (38.2%–62.2%) contents was observed, along with an enhanced resistance to mammalian mucosal α-glucosidase. In conclusion, enzymatic modification by DGAS might be an innovative method to regulate the physicochemical and digestive properties of starches.

Starch-g-PCHMA copolymers: preparation and properties

The chemical modification of potato starch by cyclohexyl methacrylate monomer in the presence of potassium persulfate as an initiator and some of physico–chemical properties of the resulted copolymers have been presented. On a basis of the received results, the maximum of the grafting (45.3% ± 0.2) was found using the following conditions: potato starch to cyclohexyl methacrylate ratio 1:3, an initiator concentration 1.5 mass%, the reaction temperature 70 °C and the reaction time 90 min. The obtained copolymers showed ca. 1.9–5.5 times lower polar solvent swelling, ca. 2.2–9.6 times higher non-polar swelling, ca. 1.6–3.6 times higher moisture resistance and ca. 1.9–6.3 times higher chemical resistance as compared to these properties of unmodified potato starch. Moreover, as it was stated based on the TG/DTG analyses, the novel materials were thermally stable up to the temperature of ca. 180 °C. Their pyrolysis process has included at least four stages where the emission of different structure volatiles was detected by a FTIR analysis.

Planetary ball-mill as a versatile tool to controlled potato starch modification to broaden its industrial applications

Pure potato starch has been modified by high-energy-ball-milling as a function of energy supplied, aiming to obtain products for different possibilities of industrial application. Burgios's equation has been used to calculate the energy supplied. The effect of the milling has been followed by a characterization of the starch morphology, crystallinity, solubility, swelling, retrogradation, viscosity, apparent viscosity, functional groups, and reducing sugar concentration. The high-energy-ball-milling not only changes the physical properties but also induces the mechanolysis of potato starch, breaking the glycosidic linkages of the starch molecules. A representation of the possible mechanism of starch mechanolysis is proposed. Three stages of the transformation of potato starch through high-energy ball-milling can be identified. Each of these stages generates starch with properties that can be used in different industrial applications.

Physicochemical characteristic of hydrogen-rich water potato flour

Potato may be used as a substitute to wheat which cannot be grown in the tropics. However, potato flour has characteristic physicochemical limitation compared with wheat flour. Potato limitation can be reduced by modification starch. Hydrogen rich water is water that contains antioxidants. It has only been used in the health sector as an anticancer and anti-inflammatory. The antioxidant content in hydrogen rich water can be used for modification of potato starch which is safer than using chemicals. This study examined whether hydrogen-rich water can improve the physicochemical characteristic of potato flour as a substitute for wheat flour. We used a variation of soaking time in hydrogen-rich water (1,2,3,4 hours) and drying method (oven and UV). We found, physicochemical characteristic (water content, swelling power, and reducing sugars) better than wheat if soaked for 3 hours with UV drying method. So, modified potato flour using hydrogen-rich water can be considered as a substitute for wheat.

Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities

This study investigated the association of heat moisture treatment (HMT) with high hydrostatic pressure (HHP) and evaluated its effects on the thermal, pasting, swelling power, solubility, morphology, and crystallinity characteristics, as well as in vitro digestibility of potato starch. The single and dual modifications significantly altered the pasting properties of potato starch except for HHP. When HHP was applied to HMT starches, the peak viscosities, setback, and final viscosities were greatly increased compared to those of the samples processed with HMT alone. Dual modification increased the transition temperatures, swelling power, and altered the relative crystallinity. The modified starch exhibited a slower rate of glucose release which decreased proportionally with increasing moisture in the HMT. Dual modification showed a remarkable ability to modify starches with different characteristics and can be used as an alternative in the elaboration of low glycaemic index foods.

The effect of the grafting percent on some of the physico-chemical and thermal properties and the decomposition course of novel starch-g-poly(cinnamyl acrylate) copolymers

This paper focuses on the chemical modification of potato starch by the cinnamyl acrylate monomer during the graft copolymerization. The maximum of the grafting percent (G) was found to be 49.2% ± 0.3 at the temperature of 65 °C for 120 min in the presence of 1.0 wt% of potassium persulfate at the starch and monomer ratio 1:2.5. The copolymers exhibited excellent resistance to polar solvents and moisture which was independent of their G values. It was due to the presence of poly(cinnamyl acrylate) chains in their structure and their very compact, non-porous structure. The chemical stability of the copolymers was dependent on the G values. The copolymers showed the highest chemical resistance to neutral and acidic environments rather than to the alkaline one. Their thermal stability was ca. 210 °C under the inert and oxidative conditions. The decomposition mechanism of the copolymers was complex and included a lot of multiple simultaneous processes combined with the emission of various volatiles. The interesting fact was that the pyrolysis of starch from the copolymers occurred before that of the grafted polymer. However, the oxidative decomposition of the grafted polymer began at lower temperatures than that of starch from the copolymers.

Physical modification of potato starch using mild heating and freezing with minor addition of gums

An aqueous dispersion of potato starch with or without gums (0.3%, based on starch, total solids was 40%) was subjected to mild heating and cooling (HC, 1 h at onset gelatinization temperature, and 12 h at 4 °C), freezing and thawing (FT, 12 h at −20 °C for 12 h, and 1 h at 25 °C), and a combination of both treatments (HCFT) for physical modification of the starch. Scanning electron microscopy revealed that the FT disrupted the structure of starch granules, whereas the HCFT left the granules intact. The HC caused leaching of soluble starch chains, which induced the formation of outer layers on the surface of starch granules. The minor addition of various gums (xanthan gum, carboxymethyl cellulose, gum arabic, and guar gum) facilitated the formation of the outer layers, possibly through the interaction with soluble starch. Such starch–gum composite layers remained tightly attached to the granule surface, increasing the shear stability of the starch during pasting and thereby the final viscosity (up to ∼ 4500 mPa s form ∼2900). Moreover, the HCFT treatment accelerated the gelling of starch, with improvements in gel texture and freeze–thaw stability.

Organic Acids of the Microbiological Post-Culture Medium as Substrates to be Used for Starch Modification.

This study aimed to identify the feasibility of producing highly-substituted starch esters via thermal modification of starch using a post-culture medium of Yarrowia lipolitica yeast. This manuscript describes a successful attempt at potato starch modification with a post-culture medium of Yarrowia lipolitica yeast with different concentrations of organic acids. Starch preparations produced by roasting (130 °C) and these produced by starch reaction with a synthetic acid mixture were compared in terms of the types and number of acid residues esterified with starch. The effectiveness of starch esterification was found to depend on medium composition and to be higher upon the use of a synthetic acid mixture. In addition, a higher reactivity with starch was demonstrated for citric acid than for α-ketoglutaric acid. The highly-substituted starch esters formed as a result of potato starch modification with post-culture medium were characterized by decreased values of thermal parameters of pasting characteristics, determined with a differential scanning calorimeter (DSC), and by compromised resistance to amylolysis. The intensity of these changes increased along with an increasing total percentage of starch ester substitution.

Impact of Process Parameters on the Acid Modification of Potato Starch

The acid‐modification of a regular potato starch (PS) using the slurry process is systematically investigated. The hydrolysis parameters temperature (30, 40, and 50 °C), acid concentration (0.3, 0.6, and 0.9 M HCl), and reaction time (4, 10, and 20 h) are graded, and characteristics regarding the modification process as well as the resulting acid‐thinned samples are analyzed based on size exclusion chromatography‐multi angle laser light scattering‐differential refractive index detection (SEC‐MALS‐DRI) experiments. The data are examined statistically. Significant impacts on the amount and the molecular composition of solubilized starch polymers are identified. Increasing parameter values increased the carbohydrate solubilization and concurrently decreased the weight average molar mass (Mw) of the dissolved starch. Moreover, the Mw of the resulting acid‐thinned starch samples as well as the corresponding amylose fraction (AM) decreased incrementally with enhanced temperature, acid concentration, and hydrolysis time, respectively. The results indicated the simultaneous molecular degradation of both AM and amylopectin (AP) during the acid modification in slurry. The potential for preparing almost identical acid‐thinned samples by applying combinations of different parameter specificities is shown.

Modification of potato starch by using superheated steam

Conventional hydrothermal modification of starches is a time- and energy-consuming process. In this study, superheated steam (SS) at different temperatures (100–160 ℃) was used to modify the structural and physicochemical properties of potato starch (PS). The long- and short-range molecular structures were disrupted without affecting the granular structure of PS and the degree of disruption could be regulated by simply changing the treatment temperature. The swelling power, solubility, transparency, peak viscosity and breakdown of PS were positively correlated with each other and were significantly decreased by SS treatment, while the pasting temperature, final viscosity and setback were significantly increased. Considerable amount (>9%) of slowly digestible starch was converted to resistant starch by SS treatment at 100 and 120 °C. Considering the high thermal efficiency of SS and the short treatment time (1 h) used in this study, SS treatment could be a superior alternative to conventional hydrothermal modification.

Modification of Potato Starch by Acetylmalic Acid Chloroanhydride and Physicochemical Research of the New Product

The article presents the research results of the product’s properties of potato starch modification by acetylmalic acid chloroanhydride. Modification of potato starch has been carried out and has been confirmed by elemental analysis. In the infrared spectra, changes in the frequency oscillations of native starch in the noncharacteristic region have occurred: the frequency of oscillations at 981.81 cm−1 has increased and in the spectrum of modified starch has been at 1024.82 cm−1; the band with frequency of oscillations of 923.07 cm−1 has shifted to 866.66 cm−1, and the band with frequency of oscillations of 609.79 cm−1 has shifted to 672.22 cm−1, indicating the change in noncharacteristic region of the native starch sample after acylation. The properties of obtained modified product have been studied and this modification has appeared to change the shape of moisture and starch bonds, along with decreasing appearance of grains and reduced degree of crystallinity from 12 to 4%.