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Properties of Starch and Modified Starches
Published in Jean-Luc Wertz, Bénédicte Goffin, Starch in the Bioeconomy, 2020
Jean-Luc Wertz, Bénédicte Goffin
Acid modification is another modification method, using acid to modify native starch below the gelatinization temperature. After acid modification, molecular weight, swelling power, solubility, pasting properties, and water binding capacity of all starch decrease. Acid-modified starch has applications in food, paper, textile, pharmaceutical, and other industries.
Starch and Starch-based Polymers
Published in Abdullah Al-Mamun, Jonathan Y. Chen, Industrial Applications of Biopolymers and their Environmental Impact, 2020
Starch can be incorporated into thermoplastics to produce blends. In addition to native starch, thermoplastic or modified starch can also be used. For the production of thermoplastic starch (TPS), co-rotating twin-screw extruders are generally used [190, 191]. During the process, the native starch is thermomechanically destructured. In order to reinforce the effect of destructuring and to make the TPS thermoplastically processable, further additives are required in addition to a sufficiently high rotation speed as well as shear and temperature effects. The focus is on a softening effect. Reagents, such as sorbitol, glycerine, urea, or water are used accordingly [190, 192, 193]. The energy input required for starch disintegration depends on the plant origin of the starch and is approx. 650 kJ/kg for potato starch, approx. 380 kJ/kg for corn starch, and approx. 435 kJ/kg for wheat starch [194]. During the destructuring process, the hydrogen bonds and thus the crystallite structures of the semi-crystalline starch are partially or completely broken up, resulting in a predominantly amorphous, pasty starch gel [191, 194–201].
Ozone: An Advanced Oxidation Technology for Starch Modification
Published in Ozone: Science & Engineering, 2019
R. Pandiselvam, M.R. Manikantan, V. Divya, C. Ashokkumar, R. Kaavya, Anjineyulu Kothakota, S.V. Ramesh
Irrespective of the source, starch granules consist of two different kinds of glucose polymers, namely amylose and amylopectin. There are a few essential factors that affect the properties of starch and its applicability in the food industry: (i) ratio and the chain length between amylose and amylopectin; (ii) packing pattern of the amylopectin in a semi-crystalline domain (Oates 1997). When the native starch molecules do not exhibit the desirable functional properties, it can be modified using the physical, chemical, enzymatic, and genetic method to improve the functional and rheological properties for use in the foods. In general, chemical methods (acetylation, cross-linking, hydroxypropylation, oxidation, and etherification) are highly efficient in modifying the starch. The modified starch using chemical method possesses several advantages in the food industry due to its low retrogradation and gel syneresis, while the texture of gel, paste clarity, and film adhesion are improved (Çatal and Ibanoglu 2012). Oxidation using a sodium hypochlorite is a commonly employed technique, but this technique is mostly deterred due to more time consumption, formation of chemical residues, and generation of toxic wastes. To encounter these challenges, ozone treatment, a novel green technological approach, is being used as it does not cause any harm to the environment and leaves no residues in the food product (Castanha, da Matta Junior, and Augusto 2017; Pandiselvam et al. 2017b).
Influence of dextrose equivalent and storage temperature on food-grade rice bran oil-in-water Pickering emulsion stabilized by rice maltodextrins and sodium caseinate
Published in Journal of Dispersion Science and Technology, 2022
Ha V. Do, Sinh K. Nguyen, Duy N. Dao, Viet Nguyen
In general, modified starch has different physicochemical properties and functionality depending on its botanical source, modification method and the degree of modification.[9] With the increase of food safety and health requirements, researchers began to focus on the food-grade enzymatic modification of starches. Enzymatically-modified rice starches have been successfully incorporated to both O/W and W/O/W emulsions as stabilizers.[16,17,22] The effects of modified starch physicochemical properties (e.g. dextrose equivalent, apparent amylose content, molecular weight distribution, mechanical gelling properties, etc.), emulsification conditions and environmental stresses on the encapsulation efficiency, rheological and dispersion properties of some emulsions have been reported.[7,15,17,19,23–25] For example, some studies suggested that the modified starch with a higher amylose content could form a more rigid and brittle gel-like emulsion.[15,17] In a recent study, corn modified starches were applied to stabilize O/W emulsions and the author concluded that modified starches owning a higher dextrose equivalent had a higher emulsifying capability.[24] But most previous studies mainly used modified starches as thickening agents or gelling agents. In fact, the effect of enzymatically-modified rice starches and the storage conditions on the dispersion properties and stability of Pickering emulsions has not been elucidated. Moreover, many studies revealed that the stability effect of modified starch can be improved significantly through the combination with other biopolymers such as gum and milk protein.[6,21,25–27] Among biopolymers, sodium caseinate is widely applied for various O/W emulsions in food products.[28,29] However, the combination of modified rice starch with this biopolymer in Pickering emulsions has been rarely studied.