Physiochemical Properties of Cocoyam Starch Extracted in Two Media

2017 ◽  
Vol 64 ◽  
pp. 32-39
Author(s):  
Charles Ishiwu ◽  
Ikechukwu Maxwell Onoh ◽  
Peace Ogechi Nwanya ◽  
Albert Chibuzo Agulanna
Keyword(s):  
Particle Size ◽  
Amylose Content ◽  
Binding Capacity ◽  
Water Solution ◽  
Ammonium Oxalate ◽  
Industrial Applications ◽  
Temperature Dependent ◽  
Water Binding ◽  
Physiochemical Properties ◽  
Swelling Power

Starch was extracted (isolated) from cocoyam with the aid of water solution of oxalic acid and ammonium oxalate in 8 samples of ratios, 1:3, 1:1, 3:1, 2:3, 2:1, 1:2 and 0:0 respectively. The physiochemical properties were investigated in order to unveil its characteristics and unravel the potentials for industrial applications of the cocoyam starch. The physiochemical properties investigated includes; Amylose and Amylopectin contents, water binding capacity, particle size distribution, swelling power and solubility. The results obtained showed that swelling power and solubility of the starch were temperature dependent. The solubility was found to increase with temperature increase as the cocoyam starch showed highest solubility within the 70-90°C temperature range. The swelling power was found fluctuating between the temperatures of 25-90°C. The swelling power starch sample isolated with blending ratios of 2:1 and 1:2 were temperature dependent. The Amylose content ranges from 3.06 to 31.21%.

Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat(Fagopyrum esculentum) starch

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Shatabhisha Sarkar
Keyword(s):  
Amylose Content ◽  
Binding Capacity ◽  
Fagopyrum Esculentum ◽  
Morphological Properties ◽  
Water Binding ◽  
Native Starch ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Oil Binding

Effect of acetylation and heat moisture treatment (HMT) on physicochemical, morphological and rheological properties of buckwheat starch (Fagopyrum esculentum) was investigated. Acetylation, decreased amylose content of starch with increase in water binding capacity, oil binding capacity, swelling power, solubility and sediment volume. Acetylated starch showed improved paste clarity (five days storage) and increased peak viscosity as compared to native starch. Amylose content, water binding capacity, and oil binding capacity was also improved in HMT starch. The increase in onset temperature of viscosity development and the decrease in peak viscosity was observed in HMT starch. HMT decreased swelling power and solubility of native starch.

scholarly journals Microstructure and physicochemical characteristics of modified taro starch after annealing, autoclaving-cooling and heat moisture treatment

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1226-1233
Author(s):  
R.H.B. Setiarto ◽  
H.D. Kusumaningrum ◽  
B.S.L. Jenie ◽  
T. Khusniati ◽  
N. Widhyastuti ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Amylose Content ◽  
Binding Capacity ◽  
Double Helix ◽  
Physicochemical Characteristics ◽  
Pasting Properties ◽  
Water Binding ◽  
Swelling Power ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

This study investigated the effects of annealing, autoclaving-cooling and heat moisture treatment on the microstructure and physicochemical characteristics of taro starch. The taro starch was treated by the annealing process (24 hrs, 50oC), the heat moisture treatment (HMT) (moisture 25%, 3 hrs, 110oC), and the autoclaving (15 mins, 121oC) - cooling (24 hrs, 4oC) with 1 and 2 cycles. The results show that the autoclaving-cooling 2 cycles (AC-2C) changed the microstructure of taro starch into a very compact and dense structure because of formed double helix bound that cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source. Pasting properties analysis showed that AC-2C improved shear stress resistance, heat resistance and low retrogradation modified taro starch (MTS). The AC-2C treatment increased water binding capacity (73.84%), solubility (44.58%), and swelling power (16.71%) of MTS. The water-binding capacity had a positive correlation with solubility and swelling power. The AC-2C treatment increased amylose content (27.40%) and decreased reducing sugar level (6.36%) of MTS, so it can encourage the formation of resistant starch to improve the prebiotic properties of taro starch. Modified taro starch AC-2C is the best compared to HMT and annealing based on microstructure and physicochemical characteristics.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

scholarly journals Novel Fabrication of Zein-Soluble Soybean Polysaccharide Nanocomposites Induced by Multifrequency Ultrasound, and Their Roles on Microstructure, Rheological Properties and Stability of Pickering Emulsions

Gels ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 166
Author(s):  
Teng Song ◽  
Zhiyu Xiong ◽  
Tong Shi ◽  
Abdul Razak Monto ◽  
Li Yuan ◽  
...  
Keyword(s):  
Particle Size ◽  
Binding Capacity ◽  
Loss Modulus ◽  
Surface Hydrophobicity ◽  
Cd Spectroscopy ◽  
Composite Nanoparticles ◽  
Pickering Emulsions ◽  
Dual Frequency ◽  
Water Binding ◽  
3D Network

In this work, soluble soybean polysaccharides (SSPS) were employed together with multifrequency ultrasound to fabricate zein nanocomposites which were conducive to enhancing the stability of high internal phase emulsions (HIPEs). Compared with non-ultrasonic treated zein colloidal particle samples (132.23 ± 0.85 nm), the zein nanoparticles samples induced by dual-frequency ultrasound exhibited a smaller particle size (114.54 ± 0.23 nm). Furthermore, the particle size of the zein composite nanoparticles (256.5 ± 4.81) remarkably increased with SPSS coating, consequently leading to larger fluorescence intensity together with lower zeta-potential (−21.90 ± 0.46 mv) and surface hydrophobicity (4992.15 ± 37.28). Meanwhile, zein-SSPS composite nanoparticles induced by DFU showed remarkably enhanced thermal stability. Fourier transform infrared (FTIR) spectroscopy and Circular dichroism (CD) spectroscopy were also used to characterize zein-SSPS composite nanoparticles. The results confirmed that DFU combined with SSPS treatment significantly increased β-sheets (from 12.60% ± 0.25 b to 21.53% ± 0.37 c) and reduced α-helix content (34.83% ± 0.71 b to 23.86% ± 0.66 a) remarkably. Notably, HIPEs prepared from zein-SSPS nanocomposites induced by dual-frequency simultaneous ultrasound (DFU) at 40/60 kHz showed better storage stability. HIPEs stabilized by DFU induced zein-SSPS nanoparticles exhibited higher storage modulus (G′) and loss modulus (G″), leading to lower fluidity, together with better stability contributing to the water-binding capacity and three-dimensional (3D) network structure of the HIPEs emulsion. The findings of this study indicate that this method can be utilized and integrated to further extend the application of zein and SSPS and explore HIPEs.

Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice

2016 ◽  
Vol 12 (6) ◽  
pp. 557-565 ◽  
Author(s):  
Chagam Koteswara Reddy ◽  
Lalmuan Kimi ◽  
Sundaramoorthy Haripriya
Keyword(s):  
Molecular Structure ◽  
Amylose Content ◽  
Chemical Properties ◽  
Industrial Applications ◽  
Rice Starch ◽  
Rice Varieties ◽  
Swelling Power ◽  
Pigmented Rice ◽  
Physico Chemical ◽  
Waxy Rice

Abstract Starches isolated from three different pigmented rice varieties (Chak-hao Amubi, Chak-hao Poireiton, and Chak-hao Angangba) and investigated for their molecular structure and physico-chemical properties including amylose content, morphology, crystallinity, pasting viscosity, color, thermal property, swelling power and solubility. Significant differences were detected in physico-chemical and functional properties (p≤0.05) of rice starches. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The morphology of rice starch granules shown polyhedral edges with an irregular shape; and the XRD patterns of rice starches exhibited A-type crystalline patterns with peaks at 2θ=15.1°, 17.1°, 18.2° and 23.0°. Waxy rice starches shown higher peak viscosity and enthalpy with lower gelatinization temperatures than very low amylose rice starches. The pasting viscosity, swelling power and solubility crystallinity of rice starches were varied significantly (p≤0.05). Finally, the present study provides knowledge for the utilization of starches isolated from three pigmented rice varieties grown in North-Eastern part of India that would be relevant for both domestic and industrial applications.

scholarly journals Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia

2021 ◽  
Vol 22 (8) ◽  
Author(s):  
Nur Rohmah Lufti A'yuni ◽  
Yustinus Marsono ◽  
Djagal Wiseso Marseno ◽  
Priyanto Triwitono
Keyword(s):  
Cajanus Cajan ◽  
Amylose Content ◽  
Binding Capacity ◽  
Physicochemical Characteristics ◽  
Pigeon Pea ◽  
Relative Crystallinity ◽  
Water Binding ◽  
Significant Difference ◽  
Pea Starch ◽  
Composition Structure

Abstract. A’yuni NRL, Marsono Y, Marseno DW, Triwitoyo P. 2021. Composition, structure, and physicochemical characteristics of pigeon pea (Cajanus cajan) starches from Indonesia. Biodiversitas 22: 3430-3439. Information on the characteristics of pigeon pea (Cajanus cajan (L.) Millsp.) starch would provide a scientific basis for developing its application. However, data about characteristics of pigeon pea starch, especially from the Southeast Asia region, has been limited. This study determined the composition, structure, and physicochemical characteristics of pigeon pea starches from three different Indonesian regions, i.e., Bali, Yogyakarta, and West Nusa Tenggara (NTB). We also investigated the potential application of Indonesian pigeon pea starches. Pigeon pea starch was extracted using a wet method, and then pigeon pea starch was characterized. The yield of pigeon pea starches ranged from 29.83-31.68%. Pigeon pea starches showed a significant difference (P<0.05) in amylose content (54.74-58.51%), relative crystallinity (24.20-28.97%), water-binding capacity (0.70-0.76 g/g), oil binding capacity (0.55-0.58 g/g), swelling power (13.19-14.52 g/g), and solubility (9.48-11.15%). The pasting properties (except for final viscosity) and thermal properties (except for onset temperature and gelatinization enthalpy) differed significantly. Granules of pigeon pea starch were oval to elliptical, with a mean granule diameter of 18.41-19.98 µm. According to X-ray diffraction patterns, pigeon pea starches showed CA type, contained orthorhombic and hexagonal crystals. Pigeon pea starches also showed the same FTIR spectra. The results revealed that the differences in pigeon pea growing locations affect pigeon pea starch's composition and physicochemical properties. The highest amylose content and lowest relative crystallinity were found in Yogyakarta pigeon pea starch. In the future, our findings could be used to develop pigeon pea starch for various food applications.

scholarly journals Assessing the suitability of locally produced gum exudates in the food industry

2020 ◽  
Vol 1 (5) ◽  
pp. 24-30
Author(s):  
John Owusu ◽  
John Henry Oldham ◽  
Ibok Oduro ◽  
William Ellis Otu ◽  
Agnes Amissah
Keyword(s):  
Food Industry ◽  
Binding Capacity ◽  
Processed Food ◽  
Organoleptic Properties ◽  
Water Binding ◽  
Cashew Gum ◽  
Swelling Power ◽  
Baked Goods ◽  
Acacia Gum ◽  
Food Applications

The over-reliance of the food industry in Ghana on imported gums ultimately increases the final cost of processed food. Gums produced by some trees in Ghana have not been exploited commercially, probably due to lack of data on the properties which influence their application in the food industry. This study was therefore undertaken to assess the suitability of gums obtained from Cashew, Albizia, and Khaya trees in Ghana in food applications, using Acacia gum as a control. The properties studied include organoleptic, pH, solubility, viscosity, swelling power, and water binding capacity. The physicochemical properties were determined through experimentation and observation. The pH, viscosity, swelling power and water binding capacity of the gums were 3.80-5.00, 93.0-11195.0 mPas (at 3% concentration), 1.64-20.56% and 4.0-428.8%, respectively. Cashew gum showed similar properties as Acacia gum, and can be used as a substitute for Acacia gum. Albizia gum was found to have the highest viscosity and water binding capacity, followed by Khaya gum, and thus has the potential to be used as a thickener in jams, sauces, etc., and also prevent stalling in baked goods and crystallization in confectioneries. The acid stabilities of Cashew and Albizia gums were comparable with that of Acacia gum. Keywords: Acacia gum, food industry, water binding capacity, swelling power, viscosity, organoleptic properties

scholarly journals Probing the Functionality of Physically Modified Corn Flour as Clean Label Thickening Agent with a Multiscale Characterization

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1105 ◽  
Author(s):  
Alessandro Carcelli ◽  
Erica Masuelli ◽  
Agoura Diantom ◽  
Elena Vittadini ◽  
Eleonora Carini
Keyword(s):  
Cold Water ◽  
Binding Capacity ◽  
Starch Content ◽  
Industrial Applications ◽  
Hot Water ◽  
Food Ingredient ◽  
Water Binding ◽  
Thickening Agent ◽  
Homogeneous Systems ◽  
Physical Treatments

A multilevel and multianalytical approach, combining both traditional and unconventional analytical tools, was used to characterize two physically modified (heated and heated-extruded) corn flours to be used as a “clean label” food ingredient. Physical treatments decreased the resistant starch content and increased the water holding capacity and water binding capacity, more extensively in the product subjected to heating-extrusion, as compared to an untreated control. Heated-extruded flour had the highest ability to form homogeneous systems in cold water while all modified flours produced homogeneous systems when mixed with hot water. Systems made with heated-extruded flour were “more rigid” than other samples at all levels of investigation as they were harder (macroscopic) and had higher storage modulus (mesoscopic), as well as lower proton 1H mobility (molecular). Overall, the results highlighted the ability of the multiscale method to give a thorough overview of the flour–water interactions and showed highest water affinity of heated-extruded flour. Heated-extruded flour was then tested in three real-food industrial applications (carrot soup, tomato sauce and a meat patty), where it was successfully implemented as a clean label thickening agent.

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