scholarly journals Oxidation of cassava starch at different dissolved ozone concentration: effect on functional and structural properties

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1896-19094
Author(s):  
E.M. Satmalawati ◽  
Y. Pranoto ◽  
D.W. Marseno ◽  
Y. Marsono
Keyword(s):  
Functional Properties ◽  
Ozone Concentration ◽  
Environmentally Friendly ◽  
Cassava Starch ◽  
Scanning Electron Micrographs ◽  
Relative Crystallinity ◽  
Starch Modification ◽  
Xrd Diffraction ◽  
Starch Oxidation ◽  
Paste Viscosity

An environmentally friendly method for starch oxidation is recommended in order to replace harmful oxidizing chemical reagents. Ozone is an environmentally friendly oxidizing reagent that leaves no residue in the final product. Studies of starch modification using dissolved ozone are still lacking. This work aimed to increase the use value and improve native starch characteristics by evaluating carbonyl and carboxyl contents, pasting and functional properties, spectral Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) profiles, particle sizes, and scanning electron micrographs (SEM) of ozone-oxidized cassava starch. The results showed that dissolved ozone and starch slurry concentrations significantly affected oxidation degree, functional properties and caused a decrease in particle size and pasta viscosity of cassava starch. FTIR spectra significantly showed an increase in the intensity of the presence of the carbonyl group as a marker of starch oxidation. Further XRD diffraction also significantly showed changes in the relative crystallinity besides that there is a change in the surface morphology of the starch granules. Oxidized starch with a combination of 1.4 ppm dissolved ozone concentration and a starch slurry ratio of 1:10 produced higher swelling power (44.31%), solubility (0.88%), lower paste viscosity (6082.5 cP), and reconditioning relative crystallinity (10.44%). Overall, dissolved ozone successfully had powerful effects in oxidizing starch and can be applied for starch modification as an inexpensive and safe oxidizing agent.

scholarly journals Influence of Phosphorylation and Acetylation on Structural, Physicochemical and Functional Properties of Chestnut Starch

Polymers ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 172
Author(s):  
Chang Liu ◽  
Hejing Yan ◽  
Suwen Liu ◽  
Xuedong Chang
Keyword(s):  
Functional Properties ◽  
Pasting Properties ◽  
Eating Quality ◽  
Scanning Electron Micrographs ◽  
Relative Crystallinity ◽  
Substitution Degree ◽  
Application Potential ◽  
Granule Surface ◽  
Physicochemical And Functional Properties ◽  
Chestnut Starch

Chestnut is popular worldwide for its unique flavor, high eating quality and nutrition. Here, we evaluated the influence of phosphorylation and acetylation on the structural, physicochemical and functional properties of chestnut starch. Scanning electron micrographs showed the agglomeration of starch granules and the appearance of numerous dents on the starch granule surface under phosphorylation and acetylation. X-ray diffractograms confirmed that the modification treatments did not affect the C-type crystal pattern, but reduced the relative crystallinity of the chestnut starch, particularly phosphorylation. Moreover, modification improved the paste transparency of the starch. Differential scanning calorimeter analysis revealed that the gelatinization temperature and enthalpy of the starch decreased with the increasing substitution degree, particularly in phosphorylated starch. The Rapid Visco Analyser analysis demonstrated that phosphorylation could greatly improve the pasting properties of chestnut starch. In addition, phosphorylated and acetylated starch had a smaller amount of slowly digested starch and a larger amount of resistant starch relative to native chestnut starch. In conclusion, the functional and physicochemical properties of chestnut starch can be significantly improved through phosphorylation and acetylation, demonstrating its great application potential as a food additive.

Techno‐Functional Properties of Cheese Breads with Native and Modified Cassava Starch Produced in an Industrial System

2021 ◽  
pp. 2000116
Author(s):  
Ronei C. Dariva ◽  
Daniele Bucior ◽  
Rosicler Colet ◽  
Ilizandra A. Fernandes ◽  
Guilherme S. Hassemer ◽  
...  
Keyword(s):  
Functional Properties ◽  
Cassava Starch ◽  
Industrial System

Morphological, Structural and Functional Properties of Starches from Different Legume Resources

2021 ◽  
Author(s):  
X.Y. Chen ◽  
X.W. Ma ◽  
J.Y. Wen ◽  
X.C. Liu ◽  
X.R. Yu ◽  
...  
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Spherical Shape ◽  
Pigeon Pea ◽  
X Ray Diffraction ◽  
Relative Crystallinity ◽  
Large Size ◽  
Structural And Functional Properties ◽  
Development And Utilization ◽  
Pea Starch

Background: Legume is well known for its high nutrition and health care values. Considering that starch is the main carbohydrate in legume, its properties directly affect the development and utilization of legume resources. Methods: Starches were extracted from the seeds and root tubers of five legumes. The morphological, structural and functional properties of the starches were investigated and compared using scanning electron microscopy, X-ray diffraction and attenuated total reflectance-Fourier transform infrared spectroscopy.Result: The granules of kudzu, broad bean and pigeon pea starches were kidney-shaped with a large size, while groundnut and white pea starches were small granules with a mixture of irregularly polyhedral and spherical shape. The five legume starches had different apparent amylose contents and exhibited remarkably different crystalline properties. Among the samples, the relative crystallinity of kudzu starch was the highest, while pigeon pea starch had the highest short-range ordered degree. The swelling power and water solubility of the five legume starches were also varied. Furthermore, white pea starch is more susceptible to acid and enzymatic hydrolysis than the four other starches. The results are important for the processing and utilization of legume starches and can provide reference for the development of legume-based functional food.

The influence of the thickness on the functional properties of cassava starch edible films

2007 ◽  
pp. 291-300 ◽  
Author(s):  
Nivea Maria Vicentini ◽  
Paulo José do Amaral Sobral ◽  
Marney Pascoli Cereda
Keyword(s):  
Functional Properties ◽  
Edible Films ◽  
Cassava Starch

POTENSI PENGEMBANGAN PLASTIK BIODEGRADABLE BERBASIS PATI SAGU DAN UBIKAYU DI INDONESIA / The Development Potential of Sago and Cassava Starch-Based Biodegradable Plastic in Indonesia

2017 ◽  
Vol 36 (2) ◽  
pp. 67
Author(s):  
Elmi Kamsiati ◽  
Heny Herawati ◽  
Endang Yuli Purwani
Keyword(s):  
Production Technology ◽  
Raw Materials ◽  
Environmentally Friendly ◽  
Biodegradable Plastics ◽  
Cassava Starch ◽  
Packaging Material ◽  
Biodegradable Plastic ◽  
Raw Material ◽  
Main Ingredient ◽  
Production Stages

<p>Plastic is a packaging materials that are widely used but has an adverse impact on the environment because it is difficult to degrade in nature. Production technology of biodegradable plastics from natural resources that have characteristic environmentally friendly has developed. Starch-based biodegradable plastic is a widely developed type because the production process is simple and the raw materials more readily available. The starch of cassava and sago has potential as a raw material of biodegradable plastic because of the availability and its characteristic. Also, to make starch as the main ingredient, plasticizers and structural strengthening materials are required to produce biodegradable plastic with excellent characteristics. The production stages of biodegradable plastics include mixing, heating, and casting. The starch-based biodegradable plastic that can apply to an environmentally friendly packaging material has an excellent opportunity developed in Indonesia.</p><p>Keywords: Starch, sago, cassava, biodegradable plastics, production technology</p><p> </p><p><strong>Abstrak</strong></p><p>Plastik merupakan bahan pengemas yang banyak digunakan namun berdampak buruk bagi lingkungan karena sulit terdegradasi di alam. Teknologi produksi plastik biodegradable atau bioplastik yang dibuat dari bahan alami dan ramah lingkungan sudah mulai dikembangkan. Plastik biodegradable berbahan dasar pati relatif lebih mudah diproduksi dan bahan baku mudah diperoleh. Pati ubi kayu dan sagu memiliki potensi sebagai bahan baku plastik biodegradable ditinjau dari ketersediaan dan karakteristiknya. Selain pati sebagai bahan utama, diperlukan pula plastisizer atau bahan pemlastis dan bahan penguat struktur untuk menghasilkan plastik biodegradable dengan karakteristik yang baik. Tahapan produksinya meliputi pencampuran, pemanasan, dan pencetakan. Plastik biodegradable berbahan dasar pati dapat digunakan sebagai bahan pengemas yang ramah lingkungan dan berpeluang besar dikembangkan.</p><p>Kata kunci: Pati, sagu, ubi kayu, bioplastik, teknologi produksi</p>

scholarly journals Chemical composition and functional properties of malted corn flours

1998 ◽  
Vol 41 (2) ◽  
Author(s):  
Maria Victória E. Grossmann ◽  
José Marcos G. Mandarino ◽  
Márcia Cristina Yabu
Keyword(s):  
Response Surface Methodology ◽  
Chemical Composition ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Index ◽  
Corn Flour ◽  
Low Viscosity ◽  
Gibberelic Acid ◽  
Paste Viscosity ◽  
Physicochemical And Functional Properties

Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0 %) on these properties. The chemical composition and paste viscosity of flours were significantly affected by malting time and temperature, while water solubility index (WSI) and water absorption index (WAI) varied only with malting time. Gibberelic acid did not significantly influenced any of the studied properties. Germination at 20-25ºC for 3 days was recomended to obtain corn flour with high WAI, low viscosity and medium WSI, without excessive loss of proteins.

scholarly journals Influence of three alkalizing agents on some functional properties of cassava starch modified using epichlorohydrin

2015 ◽  
Vol 49 (2) ◽  
pp. 63-68
Author(s):  
B Daramola ◽  
EA Bamidele
Keyword(s):  
Functional Properties ◽  
Functional Property ◽  
Apparent Viscosity ◽  
Potassium Hydroxide ◽  
Room Temperature ◽  
Ammonium Hydroxide ◽  
Cassava Starch ◽  
Pasting Properties ◽  
Modified Starch ◽  
Cross Linkage

Influence of three alkalizing agents namely, potassium hydroxide (KOH) , ammonium hydroxide (NH4OH), and dimethyl sulphoxide (DMSO) during modification as modification facilitator on some functional properties of cassava starch modified using epichlorohydrin (EPI) at room temperature was studied. Assessment of the principal functional property; pasting properties and associated pasting indices of technological importance, notably peak viscosity and set back viscosity. The low peak viscosity (RVU) of the cassava EPI-modified starch ranged from 119.67-178.17; 128.50-161.17 for samples alkalized using KOH and DMSO respectively in comparison to the high peak viscosity (RVU) of the native starch. NH4OH was less effective alkalizing agent under the conditions used in this study. Cassava- EPI modified starch showed improved paste stability expressed in breakdown viscosity (RVU) values of 22.08-48.75 and 37.92-55.58 for KOH and DMSO alkalized samples respectively. Evaluation of other functional properties such as swelling power, apparent viscosity and paste clarity of the cassava-EPI modified starch showed alkaline-type dependent cross linkage activity of EPI. Assessment of all the functional properties of starch accomplished under the conditions employed in this study revealed that irrespective of concentration of EPI added, activity of alkalizing reagents is in the order: KOH>DMSO>NH4OH. DOI: http://dx.doi.org/10.3329/bjsir.v49i2.21997 Bangladesh J. Sci. Ind. Res. 49(2), 63-68, 2014

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