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

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Oksana Shulga ◽  
Natalya Simurova ◽  
Sergii Shulga ◽  
Jelyzaveta Smirnova
Keyword(s):  
Infrared Spectra ◽  
Elemental Analysis ◽  
Potato Starch ◽  
New Product ◽  
Degree Of Crystallinity ◽  
Modified Starch ◽  
Research Results ◽  
Native Starch ◽  
Starch Modification

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%.

Preparation and Electrospinning of Acidified-Oxidized Potato Starch

2012 ◽  
Vol 535-537 ◽  
pp. 2340-2344 ◽  
Author(s):  
Hong Jie Wang ◽  
Xin Jin ◽  
Wen Yu Wang ◽  
Chang Fa Xiao ◽  
Lin Tong
Keyword(s):  
Reaction Time ◽  
Hydrochloric Acid ◽  
Optimum Condition ◽  
Potato Starch ◽  
Ammonium Persulfate ◽  
Modified Starch ◽  
Oxidizing Agent ◽  
Reaction Conditions ◽  
Native Starch ◽  
Optimum Reaction

This paper investigates the preparation and electrospinning of acidified-oxidized potato starch. In this article, acidified-oxidized potato starch was prepared by adding ammonium persulfate as an oxidizing agent and hydrochloric acid as a catalyst. The effect of reaction time, temperature, the concentration of hydrochloric acid and the content of ammonium persulfate on the viscosity and content of carboxyl were discussed. The optimum reaction conditions were as follows: 1.5 hours ,50°C, 0.5mol/l HCl, 2.5% (NH4)2S2O8. And then, the acidified-oxidized potato starch prepared at the optimum condition was dissolved in dimethyl sulfoxide (DMSO) to be electrospinned by contrast to native starch. Electrospinning of 5wt%-21wt% of modified starch in DMSO produced beads, beaded fibers, and smooth fibers, depending on the concentration range. Smooth fibers were observed until the concentration reached 19wt%, while native starch was 5wt%.

scholarly journals Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review

Molecules ◽  
2021 ◽  
Vol 26 (22) ◽  
pp. 6880
Author(s):  
Sumedha M. Amaraweera ◽  
Chamila Gunathilake ◽  
Oneesha H. P. Gunawardene ◽  
Nimasha M. L. Fernando ◽  
Drashana B. Wanninayaka ◽  
...  
Keyword(s):  
Paper Industry ◽  
Modified Starch ◽  
Physical Methods ◽  
Native Starch ◽  
Chemically Modified ◽  
The Past ◽  
Starch Modification ◽  
Food And Beverage ◽  
Physical And Chemical ◽  
Significant Attention

Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and biodegradability. However, native starch cannot be directly used due to its poor thermo-mechanical properties and higher water absorptivity. Therefore, native starch needs to be modified before its use. Major starch modification techniques include genetic, enzymatic, physical, and chemical. Among those, chemical modification techniques are widely employed in industries. This review presents comprehensive coverage of chemical starch modification techniques and genetic, enzymatic, and physical methods developed over the past few years. In addition, the current applications of chemically modified starch in the fields of packaging, adhesives, pharmaceuticals, agriculture, superabsorbent and wastewater treatment have also been discussed.

scholarly journals Functional and Amylographic Properties of Physically-Modified Sweet Potato Starch

2017 ◽  
Vol 2 (6) ◽  
pp. 689 ◽  
Author(s):  
Herlina Marta ◽  
Tensiska Tensiska
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Absorption Capacity ◽  
Modified Starch ◽  
Density Peak ◽  
Native Starch ◽  
Modified Starches ◽  
Sweet Potato Starch ◽  
Lower Bulk Density ◽  
Swelling Volume

In general, native sweet potato starch has inferior characteristics such as it swells easily, does not gel firmly and low paste clarity. The characteristics of native sweet potato starch cause limitation in its utilization. This research aimed to study the effect of physically modified starch on the functional and amylographic properties of native sweet potato starch. The study used a descriptive method with 4 treatments and 2 replications: a) a native sweet potato starch, b) sweet potato modified starch by heat moisture treatment, c) sweet potato starch modified by annealing and d) sweet potato starch modified by pre-gelatinization. The results showed that all three treatments modified starches largely alter the functional and amylographic properties of native sweet potato starch. Heat moisture treated and annealed sweet potato had starches with decreased swelling volume, solubility, peak viscosity, and breakdown viscosity, increased pasting temperature and setback viscosity than its native starch. Pre-gelatinized sweet potato starch has lower bulk density, peak viscosity, breakdown viscosity, setback viscosity and increased swelling volume, solubility and water absorption capacity than its native starch. Key word: functional properties; amylographic properties; sweet potato starch; physically modified

scholarly journals CHEMICAL MODIFICATION, CHARACTERIZATION AND EVALUATION OF MUCOADHESIVE POTENTIALITY OF ASSAM BORA RICE STARCH

2017 ◽  
Vol 9 (9) ◽  
pp. 132 ◽  
Author(s):  
Abdul Baquee Ahmed ◽  
Iman Bhaduri
Keyword(s):  
Drug Delivery ◽  
Drug Release ◽  
Sustained Release ◽  
Chemical Modification ◽  
Ex Vivo ◽  
Rice Starch ◽  
Modified Starch ◽  
Native Starch ◽  
Ft Ir

Objective: The objective of the present study was to chemical modification, characterization and evaluation of mucoadhesive potentiality of Assam bora rice starch as potential excipients in the sustained release drug delivery system. Methods: The starch was isolated from Assam bora rice and esterified using thioglycolic acid and characterized by Fourier transform infrared spectroscopy (FT-IR), Differential scanning calorimetry (DSC) and Nuclear magnetic resonance (NMR). The 10% w/v gel formulation based on modified bora rice starch loaded with irinotecan (0.6%) was prepared and evaluated for various rheological properties, ex-vivo mucoadhesion using goat intestine and in vitro drug release study in phosphate buffer pH 6.8.Results: The chemical modification was confirmed by FT-IR and NMR studies with the presence of the peak at 2626.74 cm-1 and a singlet at 2.51 respectively due to–SH group. Ex-vivo mucoadhesion studies showed 6.6 fold increases in mucoadhesion of the modified starch with compared to native starch (46.3±6.79g for native starch; 308.7±95.31g for modified starch). In vitro study showed 89.12±0.84 % of drug release after 6 h in phosphate buffer pH 6.8 and the release kinetics followed Non-Fickian diffusion.Conclusion: The modified Assam bora rice starch enhanced a mucoadhesive property of the native starch and thus, can be explored in future as a potential excipient for the sustained release mucoadhesive drug delivery system.

scholarly journals OBTAINING NEW FLOCCULANTS BASED ON HIGH-SUBSTITUTED CATIONIC STARCHES

2017 ◽  
Vol 61 (1) ◽  
pp. 89 ◽  
Author(s):  
Sergei M. Butrim ◽  
Tatiana D. Bil´dyukevich ◽  
Nataliya S. Butrim ◽  
Tatiana L. Yurkshtovich ◽  
Fedor N. Kaputskiy
Keyword(s):  
Supramolecular Structure ◽  
Cold Water ◽  
Potato Starch ◽  
Model Systems ◽  
Degree Of Crystallinity ◽  
Alkaline Condition ◽  
Polymeric Chain ◽  
Alkaline Catalyst ◽  
Long Time ◽  
A Charge

In this work synthesis of the high-substituted cationic starches by reaction of starches of different botanical origin with 3-chloro-2-hydroxypropyltrimetylammonium chloride in the presence of the alkaline catalyst was carried out by semi-dry way. The assessment of their flocculating properties on the model systems of kaolinic dispersions was carried out. It was established that the efficiency of a starch cationization substantially depends on its nature. This is due to various initial supermlecular structure and morphology of starch granules. The largest rate and degree of a cationization was characteristic for potato starch, and the least – for corn. The offered heterogeneous method of synthesis allows to receive the high-substituted cationic starches with preservation their granular and minimum changes in supramolecular structure. At achievement of particular extent of high-substituted (DScat> 0.1) cationic starches form the transparent colloid dispersions in cold water. Cationization of starches to higher DScat. demands increase in a consumption of cationic reagent and the catalyst. Formation of cationic bonds in starch was confirmed with results of element and IR-spectroscopical analyses. When carrying out a cationization of starch in an alkaline condition there can be changes of the supramolecular structure of a polysaccharide depending on a temperature and type of starch. Unessential decrease in a degree of crystallinity of all types of starches after their cationization at ambient temperature was demonstrated by the diffractograms received in work. Despite slight amorphicity of starch after their cationization it should be noted that all cationic starches having DScat> 0.1, easily disperse in cold water with formation of the homogeneous transparent pastes. The kinetics and efficiency of a flocculation of model kaolinic suspensions with synthesized cationic starches was investigated. Kaolinic suspensions for lack of flocculant are rather stable for a long time. Introduction to the system of cationic starch leads to fast destabilization of kaolinic dispersions. At the same time for all cationic starches with increase in a dose in the range of 0.5 – 7.5 mg/g(kaolin) the flocculation rate of particles of kaolin dispersions increases. The most efficiently a flocculation of dispersions of kaolin happens to the largest rate in the presence of cationic potato starch. It was established that the efficiency of a flocculation of mineral kaolinic systems is defined not only by a molecular mass of polymer, but also the sizes of non-draining chains which in the strong degree depend on a charge of microions and a rigidity of a polymeric chain. It was shown that the synthesized flocculants are not inferior in efficiency to the polyacrylamide derivants which are applied now.Forcitation:Butrim S.M., Bildyukevich T.D., Butrim N.S., Yurkshtovich T.L., Kaputskiy F.N. Obtaining new flocculants based on high-substituted cationic starches. Izv. Vyssh. Uchebn. Zaved. Khim. Khim. Tekhnol. 2018. V. 61. N 1. P. 89-95

scholarly journals Effect of Taro Starch, Beet Juice, Probiotic, and/or Psicose on Gut Microbiota in a Type 2 Diabetic Rat Model: A Pilot Study

2021 ◽  
Vol 2021 ◽  
pp. 1-8
Author(s):  
Ingrid S. Surono ◽  
Ata Aditya Wardana ◽  
Priyo Waspodo ◽  
Budi Saksono ◽  
Koen Venema
Keyword(s):  
Pilot Study ◽  
Gut Microbiota ◽  
Functional Food ◽  
Diabetic Rats ◽  
Diabetic Rat ◽  
Rrna Gene ◽  
Modified Starch ◽  
Food Ingredients ◽  
Native Starch

Background and Objectives. The gut microbiota has been shown to be involved in the development and severity of type 2 diabetes (T2D). The aim of the present study was to test the effect of potential functional food ingredients, alone or in combination, on the gut microbiota composition in diabetic rats in a pilot study of 1 week of feeding. Methods. In a pilot study to modulate the composition of the gut microbiota, (i) native taro starch, (ii) modified taro starch, (iii) beet juice, (iv) psicose, (v) the probiotic L. plantarum IS-10506, (vi) native starch combined with beet juice, (vii) native starch to which beet juice was adsorbed, (viii) modified starch combined with beet juice, and (ix) modified starch to which beet juice was adsorbed were fed to rats in which T2D was induced with streptozotocin (STZ). After one week, the composition of the gut microbiota was evaluated by sequencing the PCR-amplified V3-V4 region of the 16S rRNA gene. Results and Conclusions. The next-generation sequencing showed that 13 microbial taxa of the gut microbiota were significantly different between groups, depending on the treatment. The results of this pilot study will be used to design a 4-week intervention study in STZ-induced T2D rats to determine the best functional food for counteracting T2D, including their effects on satiety hormones. This should ultimately lead to the development of functional foods for prediabetic and diabetic individuals.

scholarly journals Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions

2018 ◽  
Vol 2018 ◽  
pp. 1-11
Author(s):  
María D. Torres ◽  
Francisco Chenlo ◽  
Ramón Moreira
Keyword(s):  
Soluble Fraction ◽  
Profile Analysis ◽  
Amylose Content ◽  
Potato Starch ◽  
Degree Of Crystallinity ◽  
Texture Profile ◽  
Gel Texture ◽  
Apparent Amylose Content ◽  
Textural Parameters ◽  
Roasting Temperature

The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity. Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity. G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature. Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features. Roasting between 190 and 210°C favoured strong and fully thermal reversible gels. Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained. The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature. No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels. Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.

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

2020 ◽  
pp. 109870
Author(s):  
E.A. Juarez-Arellano ◽  
M. Urzua-Valenzuela ◽  
M.A. Peña-Rico ◽  
A. Aparicio-Saguilan ◽  
M. Valera-Zaragoza ◽  
...  
Keyword(s):  
Ball Mill ◽  
Potato Starch ◽  
Industrial Applications ◽  
Planetary Ball Mill ◽  
Starch Modification ◽  
Versatile Tool

Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch

2019 ◽  
Vol 26 (3) ◽  
pp. 254-264
Author(s):  
Yujie Zhang ◽  
Lulu Chen ◽  
Kexue Yu ◽  
Yangyong Dai ◽  
Lei Wang ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Succinic Anhydride ◽  
Potato Starch ◽  
Modified Starch ◽  
High Quality ◽  
Mechanochemical Effect ◽  
Influence Mechanism ◽  
Octenyl Succinic Anhydride ◽  
Sweet Potato Starch

The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.

Synthesis and Characterization of Substituted μ-oxo-bis[tetra-phenylporphyrinatoiron] Compounds

2015 ◽  
Vol 748 ◽  
pp. 183-186
Author(s):  
Zhi Cheng Sun ◽  
Shu Ying Chen ◽  
Zhi Peng Guo ◽  
Mei Juan Cao ◽  
Lu Hai Li
Keyword(s):  
Infrared Spectra ◽  
Elemental Analysis ◽  
Aromatic Aldehydes ◽  
Synthesis And Characterization ◽  
Visible Spectroscopy ◽  
Reaction Conditions ◽  
One Pot ◽  
Optimum Reaction ◽  
Novel Method

A novel one-pot method for the synthesis of substituted μ-oxo-bis [tetraphenyl porphyrinatoiron] compounds ([TRPPFe]2O) from pyrrole and aromatic aldehydes was proposed and investigated in this paper. Four kinds of [TRPPFe]2O were designed and synthesized by one-pot reaction and characterized by elemental analysis, infrared spectra and ultraviolet-visible spectroscopy. Moreover, the [TRPPFe]2O yields of 18.7~22.4% could be obtained with this novel method under the optimum reaction conditions.

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