Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study
Starch is an important ingredient in various food, and it influences the texture and consistency of food. To meet the industrial demand, nonconventional starch needs to be exploited. Therefore, this work aims to modify talipot palm ( Corypha umbraculifera. ) starch as a nonconventional source of ste...
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| Veröffentlicht in: | Journal of food measurement & characterization 2023-04, Vol.17 (2), p.1921-1931 |
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| creator | Navaf, Muhammed Sunooj, Kappat Valiyapeediyekkal Gyati, Reela Aaliya, Basheer Sudheesh, Cherakkathodi Akhila, Plachikkattu Parambil Akhila, V. Sabu, Sarasan Sasidharan, Abhilash Mir, Shabir Ahmad George, Johnsy |
| description | Starch is an important ingredient in various food, and it influences the texture and consistency of food. To meet the industrial demand, nonconventional starch needs to be exploited. Therefore, this work aims to modify talipot palm (
Corypha umbraculifera.
) starch as a nonconventional source of stem pith starch by different chemical methods. The starch is modified by acid treatment (ATS), oxidation (OSS), and acetylation (ASS). The oxidation of talipot starch with NaOCl (Sodium hypochlorite) resulted in the formation of 0.06% carbonyl content. Similarly, acetylation with acetic anhydride produced starch with a low degree of substitution (0.038). The introduction of the acetyl group in ASS was confirmed by forming a peak at 1730 cm
− 1
in FTIR spectra, whereas ATS and OSS did not possess any new peaks. All the starch exhibited a type-A diffractogram, and the changes in granule surfaces were noticed in the micrograph. The pasting profile, gel hardness, storage modulus, and loss modulus were significantly decreased by modifications. Modifications decreased starch digestibility.Please confirm if the author names are presented accurately and in the correct sequence (given name, middle name/initial, family name). Author 2 Given name: [Kappat Valiyapeediyekkal] Last name [Sunooj], Author 6 Given name: [Plachikkattu Parambil] Last name [Akhila]. Also, kindly confirm the details in the metadata are correct.YES |
| doi_str_mv | 10.1007/s11694-022-01761-z |
| format | Article |
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Corypha umbraculifera.
) starch as a nonconventional source of stem pith starch by different chemical methods. The starch is modified by acid treatment (ATS), oxidation (OSS), and acetylation (ASS). The oxidation of talipot starch with NaOCl (Sodium hypochlorite) resulted in the formation of 0.06% carbonyl content. Similarly, acetylation with acetic anhydride produced starch with a low degree of substitution (0.038). The introduction of the acetyl group in ASS was confirmed by forming a peak at 1730 cm
− 1
in FTIR spectra, whereas ATS and OSS did not possess any new peaks. All the starch exhibited a type-A diffractogram, and the changes in granule surfaces were noticed in the micrograph. The pasting profile, gel hardness, storage modulus, and loss modulus were significantly decreased by modifications. Modifications decreased starch digestibility.Please confirm if the author names are presented accurately and in the correct sequence (given name, middle name/initial, family name). Author 2 Given name: [Kappat Valiyapeediyekkal] Last name [Sunooj], Author 6 Given name: [Plachikkattu Parambil] Last name [Akhila]. Also, kindly confirm the details in the metadata are correct.YES</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-022-01761-z</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Acetic anhydride ; Acetylation ; Carbonyl compounds ; Carbonyls ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Digestibility ; Engineering ; Food ; Food industry ; Food Science ; Loss modulus ; Original Paper ; Oxidation ; Photomicrographs ; Rheological properties ; Sodium hypochlorite ; Starch ; Stems ; Storage modulus ; Structure-function relationships</subject><ispartof>Journal of food measurement & characterization, 2023-04, Vol.17 (2), p.1921-1931</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2022. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-e9acbb409bd04a9eb58abd419e524ea00880a26798017c11827031a911187e823</citedby><cites>FETCH-LOGICAL-c319t-e9acbb409bd04a9eb58abd419e524ea00880a26798017c11827031a911187e823</cites><orcidid>0000-0002-7269-4473</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-022-01761-z$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-022-01761-z$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Navaf, Muhammed</creatorcontrib><creatorcontrib>Sunooj, Kappat Valiyapeediyekkal</creatorcontrib><creatorcontrib>Gyati, Reela</creatorcontrib><creatorcontrib>Aaliya, Basheer</creatorcontrib><creatorcontrib>Sudheesh, Cherakkathodi</creatorcontrib><creatorcontrib>Akhila, Plachikkattu Parambil</creatorcontrib><creatorcontrib>Akhila, V.</creatorcontrib><creatorcontrib>Sabu, Sarasan</creatorcontrib><creatorcontrib>Sasidharan, Abhilash</creatorcontrib><creatorcontrib>Mir, Shabir Ahmad</creatorcontrib><creatorcontrib>George, Johnsy</creatorcontrib><title>Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>Starch is an important ingredient in various food, and it influences the texture and consistency of food. To meet the industrial demand, nonconventional starch needs to be exploited. Therefore, this work aims to modify talipot palm (
Corypha umbraculifera.
) starch as a nonconventional source of stem pith starch by different chemical methods. The starch is modified by acid treatment (ATS), oxidation (OSS), and acetylation (ASS). The oxidation of talipot starch with NaOCl (Sodium hypochlorite) resulted in the formation of 0.06% carbonyl content. Similarly, acetylation with acetic anhydride produced starch with a low degree of substitution (0.038). The introduction of the acetyl group in ASS was confirmed by forming a peak at 1730 cm
− 1
in FTIR spectra, whereas ATS and OSS did not possess any new peaks. All the starch exhibited a type-A diffractogram, and the changes in granule surfaces were noticed in the micrograph. The pasting profile, gel hardness, storage modulus, and loss modulus were significantly decreased by modifications. Modifications decreased starch digestibility.Please confirm if the author names are presented accurately and in the correct sequence (given name, middle name/initial, family name). Author 2 Given name: [Kappat Valiyapeediyekkal] Last name [Sunooj], Author 6 Given name: [Plachikkattu Parambil] Last name [Akhila]. Also, kindly confirm the details in the metadata are correct.YES</description><subject>Acetic anhydride</subject><subject>Acetylation</subject><subject>Carbonyl compounds</subject><subject>Carbonyls</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Digestibility</subject><subject>Engineering</subject><subject>Food</subject><subject>Food industry</subject><subject>Food Science</subject><subject>Loss modulus</subject><subject>Original Paper</subject><subject>Oxidation</subject><subject>Photomicrographs</subject><subject>Rheological properties</subject><subject>Sodium hypochlorite</subject><subject>Starch</subject><subject>Stems</subject><subject>Storage modulus</subject><subject>Structure-function relationships</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kUFr3DAQhU1poCHJH8hJkGvcSrJiW72VpU0DgV7asxjL47WCLTkjObD7y_rzqo1Lc-tJH-K9N8y8orgW_KPgvPkUhai1KrmUJRdNLcrju-JcCl2VSlTq_T-W9YfiKsYnzrkQjVJ1dV78fpgXCi_O71kakcVEq00rwXTLhtXb5II_Mfie0YhhCntnYWLZsyAlh5GFgfngbfAv6Dd5TsGZLS6NmYDsyAYKM9sFOiwjsHXuCOw6uQEJbll3YL0bMmc7syPOrwNmTGPo42cG-Q-yPiG5I5wG5NC1P1wWZwNMEa_-vhfFr29ff-6-l48_7h92Xx5LWwmdStRgu05x3fVcgcburoWuV0LjnVQInLctB1k3us2ns0K0suGVAC0yNtjK6qK42XLzys8rxmSewkp5y2hk00qutOZtVslNZSnESDiYhdwMdDCCm1NJZivJ5JLMa0nmmE3VZopZ7PdIb9H_cf0BgS6Z7Q</recordid><startdate>20230401</startdate><enddate>20230401</enddate><creator>Navaf, Muhammed</creator><creator>Sunooj, Kappat Valiyapeediyekkal</creator><creator>Gyati, Reela</creator><creator>Aaliya, Basheer</creator><creator>Sudheesh, Cherakkathodi</creator><creator>Akhila, Plachikkattu Parambil</creator><creator>Akhila, V.</creator><creator>Sabu, Sarasan</creator><creator>Sasidharan, Abhilash</creator><creator>Mir, Shabir Ahmad</creator><creator>George, Johnsy</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-7269-4473</orcidid></search><sort><creationdate>20230401</creationdate><title>Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study</title><author>Navaf, Muhammed ; Sunooj, Kappat Valiyapeediyekkal ; Gyati, Reela ; Aaliya, Basheer ; Sudheesh, Cherakkathodi ; Akhila, Plachikkattu Parambil ; Akhila, V. ; Sabu, Sarasan ; Sasidharan, Abhilash ; Mir, Shabir Ahmad ; George, Johnsy</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-e9acbb409bd04a9eb58abd419e524ea00880a26798017c11827031a911187e823</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Acetic anhydride</topic><topic>Acetylation</topic><topic>Carbonyl compounds</topic><topic>Carbonyls</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Digestibility</topic><topic>Engineering</topic><topic>Food</topic><topic>Food industry</topic><topic>Food Science</topic><topic>Loss modulus</topic><topic>Original Paper</topic><topic>Oxidation</topic><topic>Photomicrographs</topic><topic>Rheological properties</topic><topic>Sodium hypochlorite</topic><topic>Starch</topic><topic>Stems</topic><topic>Storage modulus</topic><topic>Structure-function relationships</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Navaf, Muhammed</creatorcontrib><creatorcontrib>Sunooj, Kappat Valiyapeediyekkal</creatorcontrib><creatorcontrib>Gyati, Reela</creatorcontrib><creatorcontrib>Aaliya, Basheer</creatorcontrib><creatorcontrib>Sudheesh, Cherakkathodi</creatorcontrib><creatorcontrib>Akhila, Plachikkattu Parambil</creatorcontrib><creatorcontrib>Akhila, V.</creatorcontrib><creatorcontrib>Sabu, Sarasan</creatorcontrib><creatorcontrib>Sasidharan, Abhilash</creatorcontrib><creatorcontrib>Mir, Shabir Ahmad</creatorcontrib><creatorcontrib>George, Johnsy</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Navaf, Muhammed</au><au>Sunooj, Kappat Valiyapeediyekkal</au><au>Gyati, Reela</au><au>Aaliya, Basheer</au><au>Sudheesh, Cherakkathodi</au><au>Akhila, Plachikkattu Parambil</au><au>Akhila, V.</au><au>Sabu, Sarasan</au><au>Sasidharan, Abhilash</au><au>Mir, Shabir Ahmad</au><au>George, Johnsy</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2023-04-01</date><risdate>2023</risdate><volume>17</volume><issue>2</issue><spage>1921</spage><epage>1931</epage><pages>1921-1931</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Starch is an important ingredient in various food, and it influences the texture and consistency of food. To meet the industrial demand, nonconventional starch needs to be exploited. Therefore, this work aims to modify talipot palm (
Corypha umbraculifera.
) starch as a nonconventional source of stem pith starch by different chemical methods. The starch is modified by acid treatment (ATS), oxidation (OSS), and acetylation (ASS). The oxidation of talipot starch with NaOCl (Sodium hypochlorite) resulted in the formation of 0.06% carbonyl content. Similarly, acetylation with acetic anhydride produced starch with a low degree of substitution (0.038). The introduction of the acetyl group in ASS was confirmed by forming a peak at 1730 cm
− 1
in FTIR spectra, whereas ATS and OSS did not possess any new peaks. All the starch exhibited a type-A diffractogram, and the changes in granule surfaces were noticed in the micrograph. The pasting profile, gel hardness, storage modulus, and loss modulus were significantly decreased by modifications. Modifications decreased starch digestibility.Please confirm if the author names are presented accurately and in the correct sequence (given name, middle name/initial, family name). Author 2 Given name: [Kappat Valiyapeediyekkal] Last name [Sunooj], Author 6 Given name: [Plachikkattu Parambil] Last name [Akhila]. Also, kindly confirm the details in the metadata are correct.YES</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-022-01761-z</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-7269-4473</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Acetic anhydride Acetylation Carbonyl compounds Carbonyls Chemistry Chemistry and Materials Science Chemistry/Food Science Digestibility Engineering Food Food industry Food Science Loss modulus Original Paper Oxidation Photomicrographs Rheological properties Sodium hypochlorite Starch Stems Storage modulus Structure-function relationships |
| title | Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study |
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