Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties
Chemically modified starches are widely used as food additives to improve the appearance and physicochemical and biological properties of foods. The aim of this work is to chemically modify chayotextle ( Sechium edule ) starch by hydroxypropylation‐crosslinking, and evaluate the effects of degree of...
Gespeichert in:
| Veröffentlicht in: | Starch - Stärke 2023-09, Vol.75 (9-10) |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | 9-10 |
| container_start_page | |
| container_title | Starch - Stärke |
| container_volume | 75 |
| creator | Isaac, Martínez‐Trejo Gerardo Miguel, Anaya‐Esparza Luis Vargas‐Torres, Apolonio Pablo, Hernández‐Uribe Juan Omar, Viñas‐Bravo |
| description | Chemically modified starches are widely used as food additives to improve the appearance and physicochemical and biological properties of foods. The aim of this work is to chemically modify chayotextle (
Sechium edule
) starch by hydroxypropylation‐crosslinking, and evaluate the effects of degree of substitution (DS), swelling power (SP), solubility index (SI), pasting, thermal properties, and morphological and molecular characteristics. Polar‐Tex (modified maize starch) is used as control. The modified chayotextle starches (CHSs) exhibit a white color and DS values between 0.34% and 1.19% hydroxypropyl, dependening on propylene oxide concentration‐response. In addition, the SP and pasting properties are higher in modified CHS than in native CHS and Polar‐Tex. The SI and temperature of gelatinization of modified starches decrease compared to native sample. The morphology of native and modified CHS granules is spherical and oval. Fourier transform infrared and nuclear magnetic resonance studies confirm the structural modifications of CHS by hydroxypropylation‐crosslinking. Dual‐modified CHS can be potentially used as an additive in the food industry. |
| doi_str_mv | 10.1002/star.202300023 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2863676195</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2863676195</sourcerecordid><originalsourceid>FETCH-LOGICAL-c267t-b0aab61a4c301b205255fa89404848f72517f81c1aaf2d6c8e8e465fd8b571cc3</originalsourceid><addsrcrecordid>eNo9kMFLwzAUh4MoOKdXzwWvdr4kTZp6k7mpMHGggreQpgnt6JaZpOD-e1Mmnt578Ps-Hj-ErjHMMAC5C1H5GQFCIV30BE0wIzinZfV1iiYAVOQVMH6OLkLYAHBWFniCusdB9dmrazrbaRU7t8uczeatOrhofmJvsvek1e19trDW6JilwLo9hE473ZptYvrbbDns9IiOu9o1CfGDjoNP5rV3e-NjZ8IlOrOqD-bqb07R53LxMX_OV29PL_OHVa4JL2Neg1I1x6rQFHBNgBHGrBJVAYUohC0Jw6UVWGOlLGm4FkaYgjPbiJqVWGs6RTdH796778GEKDdu8Om3IInglJccVyylZseU9i4Eb6zc-26r_EFikGOdcqxT_tdJfwFxCGmO</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2863676195</pqid></control><display><type>article</type><title>Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties</title><source>Wiley-Blackwell Journals</source><creator>Isaac, Martínez‐Trejo Gerardo ; Miguel, Anaya‐Esparza Luis ; Vargas‐Torres, Apolonio ; Pablo, Hernández‐Uribe Juan ; Omar, Viñas‐Bravo</creator><creatorcontrib>Isaac, Martínez‐Trejo Gerardo ; Miguel, Anaya‐Esparza Luis ; Vargas‐Torres, Apolonio ; Pablo, Hernández‐Uribe Juan ; Omar, Viñas‐Bravo</creatorcontrib><description>Chemically modified starches are widely used as food additives to improve the appearance and physicochemical and biological properties of foods. The aim of this work is to chemically modify chayotextle (
Sechium edule
) starch by hydroxypropylation‐crosslinking, and evaluate the effects of degree of substitution (DS), swelling power (SP), solubility index (SI), pasting, thermal properties, and morphological and molecular characteristics. Polar‐Tex (modified maize starch) is used as control. The modified chayotextle starches (CHSs) exhibit a white color and DS values between 0.34% and 1.19% hydroxypropyl, dependening on propylene oxide concentration‐response. In addition, the SP and pasting properties are higher in modified CHS than in native CHS and Polar‐Tex. The SI and temperature of gelatinization of modified starches decrease compared to native sample. The morphology of native and modified CHS granules is spherical and oval. Fourier transform infrared and nuclear magnetic resonance studies confirm the structural modifications of CHS by hydroxypropylation‐crosslinking. Dual‐modified CHS can be potentially used as an additive in the food industry.</description><identifier>ISSN: 0038-9056</identifier><identifier>EISSN: 1521-379X</identifier><identifier>DOI: 10.1002/star.202300023</identifier><language>eng</language><publisher>Weinheim: Wiley Subscription Services, Inc</publisher><subject>Biological properties ; Crosslinking ; Food additives ; Food industry ; Fourier transforms ; Magnetic studies ; Morphology ; NMR ; Nuclear magnetic resonance ; Physical characteristics ; Propylene oxide ; Starch ; Starches ; Structure-function relationships ; Thermal properties ; Thermodynamic properties</subject><ispartof>Starch - Stärke, 2023-09, Vol.75 (9-10)</ispartof><rights>2023 Wiley‐VCH GmbH</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c267t-b0aab61a4c301b205255fa89404848f72517f81c1aaf2d6c8e8e465fd8b571cc3</citedby><cites>FETCH-LOGICAL-c267t-b0aab61a4c301b205255fa89404848f72517f81c1aaf2d6c8e8e465fd8b571cc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Isaac, Martínez‐Trejo Gerardo</creatorcontrib><creatorcontrib>Miguel, Anaya‐Esparza Luis</creatorcontrib><creatorcontrib>Vargas‐Torres, Apolonio</creatorcontrib><creatorcontrib>Pablo, Hernández‐Uribe Juan</creatorcontrib><creatorcontrib>Omar, Viñas‐Bravo</creatorcontrib><title>Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties</title><title>Starch - Stärke</title><description>Chemically modified starches are widely used as food additives to improve the appearance and physicochemical and biological properties of foods. The aim of this work is to chemically modify chayotextle (
Sechium edule
) starch by hydroxypropylation‐crosslinking, and evaluate the effects of degree of substitution (DS), swelling power (SP), solubility index (SI), pasting, thermal properties, and morphological and molecular characteristics. Polar‐Tex (modified maize starch) is used as control. The modified chayotextle starches (CHSs) exhibit a white color and DS values between 0.34% and 1.19% hydroxypropyl, dependening on propylene oxide concentration‐response. In addition, the SP and pasting properties are higher in modified CHS than in native CHS and Polar‐Tex. The SI and temperature of gelatinization of modified starches decrease compared to native sample. The morphology of native and modified CHS granules is spherical and oval. Fourier transform infrared and nuclear magnetic resonance studies confirm the structural modifications of CHS by hydroxypropylation‐crosslinking. Dual‐modified CHS can be potentially used as an additive in the food industry.</description><subject>Biological properties</subject><subject>Crosslinking</subject><subject>Food additives</subject><subject>Food industry</subject><subject>Fourier transforms</subject><subject>Magnetic studies</subject><subject>Morphology</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Physical characteristics</subject><subject>Propylene oxide</subject><subject>Starch</subject><subject>Starches</subject><subject>Structure-function relationships</subject><subject>Thermal properties</subject><subject>Thermodynamic properties</subject><issn>0038-9056</issn><issn>1521-379X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><recordid>eNo9kMFLwzAUh4MoOKdXzwWvdr4kTZp6k7mpMHGggreQpgnt6JaZpOD-e1Mmnt578Ps-Hj-ErjHMMAC5C1H5GQFCIV30BE0wIzinZfV1iiYAVOQVMH6OLkLYAHBWFniCusdB9dmrazrbaRU7t8uczeatOrhofmJvsvek1e19trDW6JilwLo9hE473ZptYvrbbDns9IiOu9o1CfGDjoNP5rV3e-NjZ8IlOrOqD-bqb07R53LxMX_OV29PL_OHVa4JL2Neg1I1x6rQFHBNgBHGrBJVAYUohC0Jw6UVWGOlLGm4FkaYgjPbiJqVWGs6RTdH796778GEKDdu8Om3IInglJccVyylZseU9i4Eb6zc-26r_EFikGOdcqxT_tdJfwFxCGmO</recordid><startdate>202309</startdate><enddate>202309</enddate><creator>Isaac, Martínez‐Trejo Gerardo</creator><creator>Miguel, Anaya‐Esparza Luis</creator><creator>Vargas‐Torres, Apolonio</creator><creator>Pablo, Hernández‐Uribe Juan</creator><creator>Omar, Viñas‐Bravo</creator><general>Wiley Subscription Services, Inc</general><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>202309</creationdate><title>Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties</title><author>Isaac, Martínez‐Trejo Gerardo ; Miguel, Anaya‐Esparza Luis ; Vargas‐Torres, Apolonio ; Pablo, Hernández‐Uribe Juan ; Omar, Viñas‐Bravo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c267t-b0aab61a4c301b205255fa89404848f72517f81c1aaf2d6c8e8e465fd8b571cc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Biological properties</topic><topic>Crosslinking</topic><topic>Food additives</topic><topic>Food industry</topic><topic>Fourier transforms</topic><topic>Magnetic studies</topic><topic>Morphology</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Physical characteristics</topic><topic>Propylene oxide</topic><topic>Starch</topic><topic>Starches</topic><topic>Structure-function relationships</topic><topic>Thermal properties</topic><topic>Thermodynamic properties</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Isaac, Martínez‐Trejo Gerardo</creatorcontrib><creatorcontrib>Miguel, Anaya‐Esparza Luis</creatorcontrib><creatorcontrib>Vargas‐Torres, Apolonio</creatorcontrib><creatorcontrib>Pablo, Hernández‐Uribe Juan</creatorcontrib><creatorcontrib>Omar, Viñas‐Bravo</creatorcontrib><collection>CrossRef</collection><jtitle>Starch - Stärke</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Isaac, Martínez‐Trejo Gerardo</au><au>Miguel, Anaya‐Esparza Luis</au><au>Vargas‐Torres, Apolonio</au><au>Pablo, Hernández‐Uribe Juan</au><au>Omar, Viñas‐Bravo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties</atitle><jtitle>Starch - Stärke</jtitle><date>2023-09</date><risdate>2023</risdate><volume>75</volume><issue>9-10</issue><issn>0038-9056</issn><eissn>1521-379X</eissn><abstract>Chemically modified starches are widely used as food additives to improve the appearance and physicochemical and biological properties of foods. The aim of this work is to chemically modify chayotextle (
Sechium edule
) starch by hydroxypropylation‐crosslinking, and evaluate the effects of degree of substitution (DS), swelling power (SP), solubility index (SI), pasting, thermal properties, and morphological and molecular characteristics. Polar‐Tex (modified maize starch) is used as control. The modified chayotextle starches (CHSs) exhibit a white color and DS values between 0.34% and 1.19% hydroxypropyl, dependening on propylene oxide concentration‐response. In addition, the SP and pasting properties are higher in modified CHS than in native CHS and Polar‐Tex. The SI and temperature of gelatinization of modified starches decrease compared to native sample. The morphology of native and modified CHS granules is spherical and oval. Fourier transform infrared and nuclear magnetic resonance studies confirm the structural modifications of CHS by hydroxypropylation‐crosslinking. Dual‐modified CHS can be potentially used as an additive in the food industry.</abstract><cop>Weinheim</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1002/star.202300023</doi></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0038-9056 |
| ispartof | Starch - Stärke, 2023-09, Vol.75 (9-10) |
| issn | 0038-9056 1521-379X |
| language | eng |
| recordid | cdi_proquest_journals_2863676195 |
| source | Wiley-Blackwell Journals |
| subjects | Biological properties Crosslinking Food additives Food industry Fourier transforms Magnetic studies Morphology NMR Nuclear magnetic resonance Physical characteristics Propylene oxide Starch Starches Structure-function relationships Thermal properties Thermodynamic properties |
| title | Dual Modification of Chayotextle Starch: Effect on Physicochemical, Functional, and Structural Properties |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-01T09%3A23%3A47IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Dual%20Modification%20of%20Chayotextle%20Starch:%20Effect%20on%20Physicochemical,%20Functional,%20and%20Structural%20Properties&rft.jtitle=Starch%20-%20St%C3%A4rke&rft.au=Isaac,%20Mart%C3%ADnez%E2%80%90Trejo%20Gerardo&rft.date=2023-09&rft.volume=75&rft.issue=9-10&rft.issn=0038-9056&rft.eissn=1521-379X&rft_id=info:doi/10.1002/star.202300023&rft_dat=%3Cproquest_cross%3E2863676195%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2863676195&rft_id=info:pmid/&rfr_iscdi=true |