Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide
The effects of etherification on properties of sago starch were investigated. Hydroxypropylated sago starch (HPSS) was prepared in basic medium in ratios ranging from 0 to 70% v/w propylene oxide to sago starch. The physicochemical, thermal, and rheological properties of HPSS were determined. The hi...
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| Veröffentlicht in: | Die Stärke 2013-07, Vol.65 (7), p.686-693 |
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| creator | Aminian, Monireh Nafchi, Abdorreza Mohammadi Bolandi, Marzieh Alias, Abd Karim |
| description | The effects of etherification on properties of sago starch were investigated. Hydroxypropylated sago starch (HPSS) was prepared in basic medium in ratios ranging from 0 to 70% v/w propylene oxide to sago starch. The physicochemical, thermal, and rheological properties of HPSS were determined. The highest molar substitution (MS) obtained for HPSS was 0.66. DSC studies showed that the gelatinization temperature and enthalpy of HPSS decreased with increasing MS. Starch with a high MS (MS > 0.15) exhibited cold water solubility up to 100%, with very minimal retrogradation and no syneresis during freeze–thaw cycles. Highly substituted starch exhibited different properties than starch with lower MS values (MS ≤ 0.1). Thus, hydroxypropylation could be used to modify properties of starch for specific applications such as coating of nuts as well as foods. |
| doi_str_mv | 10.1002/star.201200137 |
| format | Article |
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Hydroxypropylated sago starch (HPSS) was prepared in basic medium in ratios ranging from 0 to 70% v/w propylene oxide to sago starch. The physicochemical, thermal, and rheological properties of HPSS were determined. The highest molar substitution (MS) obtained for HPSS was 0.66. DSC studies showed that the gelatinization temperature and enthalpy of HPSS decreased with increasing MS. Starch with a high MS (MS > 0.15) exhibited cold water solubility up to 100%, with very minimal retrogradation and no syneresis during freeze–thaw cycles. Highly substituted starch exhibited different properties than starch with lower MS values (MS ≤ 0.1). Thus, hydroxypropylation could be used to modify properties of starch for specific applications such as coating of nuts as well as foods.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.201200137</identifier><identifier>CODEN: STRKA6</identifier><language>eng</language><publisher>Weinheim: WILEY‐VCH Verlag</publisher><subject>Applied sciences ; Biological and medical sciences ; coatings ; enthalpy ; Exact sciences and technology ; Food industries ; Food science ; foods ; Fundamental and applied biological sciences. Psychology ; gelatinization temperature ; Hydroxypropylation ; Metroxylon sagu ; Modification ; Natural polymers ; Physicochemistry of polymers ; propylene oxide ; Retrogradation ; rheological properties ; sago ; Sago starch ; starch ; Starch and polysaccharides ; Starch and starchy product industries ; water solubility</subject><ispartof>Die Stärke, 2013-07, Vol.65 (7), p.686-693</ispartof><rights>Copyright © 2013 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim</rights><rights>2014 INIST-CNRS</rights><rights>Copyright © 2013 WILEY-VCH Verlag GmbH & Co. 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Hydroxypropylated sago starch (HPSS) was prepared in basic medium in ratios ranging from 0 to 70% v/w propylene oxide to sago starch. The physicochemical, thermal, and rheological properties of HPSS were determined. The highest molar substitution (MS) obtained for HPSS was 0.66. DSC studies showed that the gelatinization temperature and enthalpy of HPSS decreased with increasing MS. Starch with a high MS (MS > 0.15) exhibited cold water solubility up to 100%, with very minimal retrogradation and no syneresis during freeze–thaw cycles. Highly substituted starch exhibited different properties than starch with lower MS values (MS ≤ 0.1). Thus, hydroxypropylation could be used to modify properties of starch for specific applications such as coating of nuts as well as foods.</description><subject>Applied sciences</subject><subject>Biological and medical sciences</subject><subject>coatings</subject><subject>enthalpy</subject><subject>Exact sciences and technology</subject><subject>Food industries</subject><subject>Food science</subject><subject>foods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>gelatinization temperature</subject><subject>Hydroxypropylation</subject><subject>Metroxylon sagu</subject><subject>Modification</subject><subject>Natural polymers</subject><subject>Physicochemistry of polymers</subject><subject>propylene oxide</subject><subject>Retrogradation</subject><subject>rheological properties</subject><subject>sago</subject><subject>Sago starch</subject><subject>starch</subject><subject>Starch and polysaccharides</subject><subject>Starch and starchy product industries</subject><subject>water solubility</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkUtv1DAUhS0EEkNh2y2WEBIsMvgZx8uqog-pD9pOoTvLcZyJSxoPtqPO8OvxNNWIFawsH33nnOtrAPYxmmOEyJeYdJgThAlCmIoXYIY5wQUV8u4lmCFEq0IiXr4Gb2K8RwhxxukMDN-CXemgk_MD1EMDTZdvJtngfk-ib2Hnlh1s7DJYC-NYx-TSmGwDo156-OncpuDXmz6zWRg_w-0gpoOPLnVwFfxq09vBQr92jX0LXrW6j_bd87kHFkdfF4cnxdnl8enhwVlhmKCiaBkx1FRVVRItkS1JrREtNSNCPqmatKgmuGGUSCJozTQ2RMqam5LgtqZ74MMUm-t_jTYmde_HMORGhRmpOOeUlZmaT5QJPsZgW7UK7kGHjcJIbVeqti9Ru5Vmw8fnWB2N7tugB-PizkUEzyBFmZMT9-h6u_lPqrpZHFz_3VFMXheTXe-8OvxUZV4NVz8ujtWd-H5xfnV9pK4y_37iW-2VXoY8z-1NjmP5ixkXlfwnkUdmkv4BD72qUw</recordid><startdate>201307</startdate><enddate>201307</enddate><creator>Aminian, Monireh</creator><creator>Nafchi, Abdorreza Mohammadi</creator><creator>Bolandi, Marzieh</creator><creator>Alias, Abd Karim</creator><general>WILEY‐VCH Verlag</general><general>WILEY-VCH Verlag</general><general>Wiley</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201307</creationdate><title>Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide</title><author>Aminian, Monireh ; Nafchi, Abdorreza Mohammadi ; Bolandi, Marzieh ; Alias, Abd Karim</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4737-f42c3c88862a90e62ba036a4279c8886a2f0b21d4329273b4a1c299b5c621fb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Applied sciences</topic><topic>Biological and medical sciences</topic><topic>coatings</topic><topic>enthalpy</topic><topic>Exact sciences and technology</topic><topic>Food industries</topic><topic>Food science</topic><topic>foods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>gelatinization temperature</topic><topic>Hydroxypropylation</topic><topic>Metroxylon sagu</topic><topic>Modification</topic><topic>Natural polymers</topic><topic>Physicochemistry of polymers</topic><topic>propylene oxide</topic><topic>Retrogradation</topic><topic>rheological properties</topic><topic>sago</topic><topic>Sago starch</topic><topic>starch</topic><topic>Starch and polysaccharides</topic><topic>Starch and starchy product industries</topic><topic>water solubility</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aminian, Monireh</creatorcontrib><creatorcontrib>Nafchi, Abdorreza Mohammadi</creatorcontrib><creatorcontrib>Bolandi, Marzieh</creatorcontrib><creatorcontrib>Alias, Abd Karim</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><jtitle>Die Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aminian, Monireh</au><au>Nafchi, Abdorreza Mohammadi</au><au>Bolandi, Marzieh</au><au>Alias, Abd Karim</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide</atitle><jtitle>Die Stärke</jtitle><addtitle>Starch/Stärke</addtitle><date>2013-07</date><risdate>2013</risdate><volume>65</volume><issue>7</issue><spage>686</spage><epage>693</epage><pages>686-693</pages><issn>0038-9056</issn><eissn>1521-379X</eissn><coden>STRKA6</coden><abstract>The effects of etherification on properties of sago starch were investigated. Hydroxypropylated sago starch (HPSS) was prepared in basic medium in ratios ranging from 0 to 70% v/w propylene oxide to sago starch. The physicochemical, thermal, and rheological properties of HPSS were determined. The highest molar substitution (MS) obtained for HPSS was 0.66. DSC studies showed that the gelatinization temperature and enthalpy of HPSS decreased with increasing MS. Starch with a high MS (MS > 0.15) exhibited cold water solubility up to 100%, with very minimal retrogradation and no syneresis during freeze–thaw cycles. Highly substituted starch exhibited different properties than starch with lower MS values (MS ≤ 0.1). Thus, hydroxypropylation could be used to modify properties of starch for specific applications such as coating of nuts as well as foods.</abstract><cop>Weinheim</cop><pub>WILEY‐VCH Verlag</pub><doi>10.1002/star.201200137</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Applied sciences Biological and medical sciences coatings enthalpy Exact sciences and technology Food industries Food science foods Fundamental and applied biological sciences. Psychology gelatinization temperature Hydroxypropylation Metroxylon sagu Modification Natural polymers Physicochemistry of polymers propylene oxide Retrogradation rheological properties sago Sago starch starch Starch and polysaccharides Starch and starchy product industries water solubility |
| title | Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide |
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