modified starches
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2022 ◽  
pp. 448-465
Author(s):  
Tahir Mehmood ◽  
Muhammad Kaleem ◽  
Zulfiqar Ahmad ◽  
Muhammad Waseem ◽  
Baila Ahmad ◽  
...  

Nanoemulsions are increasingly used in the food industry for the encapsulation of lipophilic compounds such as nutraceuticals, flavors, vitamins, antioxidants, and colors. The advantages of nanoemulsion-based encapsulation include increased bioavailability, higher solubility, control release, protection from chemical degradation, and incorporation of different ingredients into food products. Food industries are interested in the preparation of natural polymer-based nanoemulsions to prepare clean label products. A variety of polymers such as soya lecithin, WPI, GA, and modified starches have been used to fabricate nanoemulsion-based delivery systems for nutraceuticals and micronutrients. Hence, nanoemulsion-fortified food products have received great attention due to consumer demand for safer and healthier food products. Additionally, nanoemulsions can be used for the texture modification of food products and encapsulation as well as delivery of antimicrobial agents. The main challenge for the preparation of nanoemulsions is the selection of appropriate ingredients.


Processes ◽  
2021 ◽  
Vol 9 (12) ◽  
pp. 2251
Author(s):  
Abdellatif A. Mohamed ◽  
Husham Alqah ◽  
Mohammed S. Alamri ◽  
Shahzad Hussain ◽  
Akram A. Qasem ◽  
...  

The physicochemical properties of native, annealed and enzyme-treated chickpea (CP), corn (CS), Turkish bean (TB) and sweet potato (SPS) were investigated. Germinated sorghum extract (GSET) was used as the source of enzymes. Starches were annealed in excess water by holding the slurry at 60 °C for 60 min with or without GSET. The flow curves/rheological data were fitted to the power law, Casson and Herschel–Bulkley models. Starches exhibited shear thinning behavior and a variation in the flow behavior index (n) (0.34–0.82) as a function of the starch type. The consistency index (k) of CP and CS decreased with annealing and GSET treatment but increased for TB and SPS. Annealed and GSET-treated SPS exhibited the highest yield stress compared to the other starches, except for CP. The temperature dependency of all starches was well described by the Arrhenius model (r2 = 0.88–0.99). The activation energy (Ea) values were in the range of 660–5359 (J/mol). The TB exhibited the most Ea and SPS the least. With the exception of SPS, annealing appeared to increase the Ea of all tested starches, but the range of Ea was broader for SPS and CS. Annealed and GSET starches exhibited an increase in the gelatinization temperatures (onset and peak) and a decrease in gelatinization enthalpy (ΔH). The syneresis and water holding capacity decreased after annealing or GSET treatment.


2021 ◽  
pp. 12-15
Author(s):  
Лидия Степановна Соломина ◽  
Николай Дмитриевич Лукин ◽  
Дмитрий Анатольевич Соломин

Анализ работы крахмалопаточной отрасли по производству нативных и модифицированных крахмалов за период 2010-2020 гг. выявил положительные тенденции, характеризующиеся умеренными темпами роста выпуска продукции. Увеличение объемов производства нативных и модифицированных крахмалов, расширение их ассортимента - актуальная задача для предприятий крахмалопаточной отрасли. В статье приведен ассортимент нативных и модифицированных крахмалов, поставляемых на российский рынок. Большой интерес для отраслей пищевой промышленности и народного хозяйства в целом представляют эфиры крахмала холодного и горячего набухания, доля которых в общем объеме импорта модифицированных крахмалов составляет около 70 %. Приведен перечень высокотехнологичных крахмалопаточных предприятий, обеспечивающих высокое качество и конкурентоспособность производимой продукции. Дана динамика производства нативных крахмалов и потребления модифицированных крахмалов в РФ в 2010-2020 гг. За последние 10 лет объемы производства модифицированных крахмалов в крахмалопаточной отрасли увеличились в 2,3 раза. Приведены современные методы получения и области применения модифицированных крахмалов для пищевого назначения. Предложены механизмы устойчивого развития крахмалопаточных предприятий в современных условиях. An analysis of the work of the starch syrup industry in the production of natural and modified starches for the period 2010-2020 revealed positive trends characterized by a moderate growth rate in production. Increasing the natural and modified starches production volume, expanding the range is an urgent task for enterprises of the starch industry. The article provides an assortment of natural and modified starches supplied to the Russian market. Cold and hot swell starch esters are of great interest for the food industry and the national economy as a whole, which account for about 70 % of the total imports of modified starches. The list of high-tech starch processing enterprises ensuring high quality and competitiveness of the produced products is given. The dynamics of production of natural starches and the dynamics of production and consumption of modified starches in the Russian Federation in the period 2010-2020 are given. Over the past 10 years, the production of modified starches in the starch industry has increased 2.3 times. Modern methods of producing and application of modified starches for food purposes are presented. Mechanisms for sustainable development of starch-syrup enterprises in modern conditions are proposed.


Author(s):  
Orietta León ◽  
Diana Soto ◽  
Alexandra Muñoz-Bonilla ◽  
Marta Fernández-García
Keyword(s):  

2021 ◽  
Vol 12 (5) ◽  
pp. 6788-6803

Four rice (Oryza sativa L.) starches widely differing in amylose content were subjected to acetylation, hydroxypropylation, and dual modification involving acetylation followed by hydroxypropylation. The starches showed a higher affinity to hydroxypropyl substitution. However, acetylation caused a significant alteration in the glycosidic matrices. The changes in physicochemical properties were most prominent in the dual-modified samples. Hydroxypropylated and dual-modified granules showed greater swelling power with structural retention. Degrees of acetylation were high in the amorphous regions of waxy and low amylose starches (0.04 and 0.05). Minor granular swelling was observed under SEM. Substitution partially dissociated side-chain superhelices, lowering crystallinity values by 3.12-4.58%, however retaining the native A-type XRD patterns. Glycosidic dissociation and enhanced hydrophilicity caused a significant lowering of gelatinization temperature (To, Tp, Tc), enthalpy (H), and cooking time as observed from DSC and RVA results. Low setback viscosity and low syneresis during freeze-thaw cycles indicated the decreased tendency of modified starch chains to realign. Dual modified starches could be cooked to thinner and more precise pastes, which are highly resilient to retrogradation. Significant increases in enzyme-resistant RS and SDS (up to 20% of each) were recorded. The dual modification method could suitably alter the properties of starches for food use.


Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3855
Author(s):  
Basheer Aaliya ◽  
Kappat Valiyapeediyekkal Sunooj ◽  
Chillapalli Babu Sri Rajkumar ◽  
Muhammed Navaf ◽  
Plachikkattu Parambil Akhila ◽  
...  

Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.


2021 ◽  
Vol 5 (3(61)) ◽  
pp. 29-32
Author(s):  
Svitlana Andrieieva ◽  
Yevgen Pyvovarov

The object of research is the technologies for the production of puree soups using modified starches of the «Gelamil» series. One of the main requirements for the quality of the technology of puree soups is the creation of a fluid, uniform, finely ground texture, which plays a special role in the organoleptic characteristics of this type of product. The texture of the product can be adjusted by adding liquid boiling modified starches. Starches of the «Gelamil» series are represented by potato starch with a reduced viscosity and are characterized as air-flowing gelling potato starch, that is, starch, the solution of which gives a low viscosity at high temperatures, and when solidified – a dense gel. Hydrodynamic changes in the parameters of starch paste based on starches of the «Gelamil» series, depending on the temperature and type of starch, have been established. It was determined that starch paste based on starches of the «Gelamil» series, in comparison with native potato starch, have a low temperature of maximum viscosity from 47±2 °C to 57±2 °C, and thus form a paste with a viscous-flowing texture. The effective viscosity of starch paste was investigated depending on the starch content. It has been experimentally established that regulation of the starch content makes it possible to create starch paste according to different textural properties. For viscous-thinned dispersions, the starch concentration is from 1.0 to 3.0 %. For viscous-flowing dispersions having a long texture, the starch concentration is 3.5 to 5.0 %. For viscous-flowing dispersions having a short texture, the starch concentration is 5.5 to 7.0 %. For the content of native potato starch in the system of more than 5.0 %, a dense paste with a short texture is formed. It was found that for a starch paste based on starches of the «Gelamil» series, the separation of the liquid phase occurs due to 2:00 in an insignificant amount. A lot of components and model systems based on vegetable, legume purees and starch paste have been investigated. It has been determined that, depending on the type of vegetable and legume raw materials, the use of starches of the «Gelamil» series of different types and concentrations depends.


TAPPI Journal ◽  
2021 ◽  
Vol 20 (9) ◽  
pp. 599-604
Author(s):  
CHINMAY SATAM ◽  
ASHOK GHOSH ◽  
PETER W. HART

Starches have recently regained attention as ecofriendly barrier materials due to the increased demand for sustainable packaging. They are easily processable by conventional plastics processing equipment and have been utilized for oil and grease barrier applications. While starches have excellent oxygen barrier properties and decent water barrier properties at low relative humidity (RH), they are moisture sensitive, as demonstrated by the deterioration of the barrier properties at higher RH values. Starch esters are chemically modified starches where the hydroxyl group of the starch has been substituted by other moieties such as acetates. This imparts hydrophobicity to starches and has been claimed as a good way of retaining water vapor barrier properties of starches, even at high RH conditions. We studied the water vapor barrier properties of one class of starch esters, i.e., high amylose starch acetates that were assumed to have good water vapor barrier properties. Our investigations found that with a high degree of substitution of hydroxyl groups, the modified starches did indeed show improvements in water vapor response as compared to pure high amylose starch films; however, the barrier properties were orders of magnitude lower than commercially used water vapor barriers like polyethylene. Even though these materials had improved water vapor barrier response, high amylose starch acetates are likely unsuitable as water vapor barriers by themselves, as implied by previous literature studies and patents.


2021 ◽  
Vol 75 (9) ◽  
pp. 766-771
Author(s):  
Theo Ralla ◽  
Roland Schex ◽  
Fabiola Porta ◽  
Christian Schäfer

The formulation of active ingredients into emulsion- and suspension-based delivery systems offers a wide range of opportunities to produce stable and highly bioavailable product forms for their later application in human and animal nutrition. Recent trends in product form development have focused on using renewable and naturally-derived raw materials to meet the increasing consumer demand on sustainable value chains and nutritional products with 'clean labelling'. Therefore, we reviewed chemical fundamentals and application examples of plant-derived protective hydrocolloids with highly potent emulsifying capacity, in particular, modified starches, pectin, and lignosulfonates, for the formulation of vitamins, carotenoids, and other active ingredients.


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