Studies on the properties of citrate derivatives of cassava (Manihot esculenta Crantz) starch synthesized by microwave technique
Cassava starch citrates with degree of substitution (DS) ranging from 0.005 to 0.063 were synthesized by the microwave-assisted reaction of cassava starch with citric acid. A response surface small composite design was used to study the effect of different reaction conditions, viz. time, temperature...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2007-04, Vol.87 (5), p.871-879 |
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| creator | Jyothi, A.N Moorthy, S.N Sreekumar, J.N Rajasekharan, K.N |
| description | Cassava starch citrates with degree of substitution (DS) ranging from 0.005 to 0.063 were synthesized by the microwave-assisted reaction of cassava starch with citric acid. A response surface small composite design was used to study the effect of different reaction conditions, viz. time, temperature and reagent concentration. All these variables significantly affected the substitution level in the modified starches. The DS increased with increase in the time of reaction and temperature. However, reagent concentration had a negative effect on the DS. The modified starches showed higher viscosity with lower breakdown, lower setback and higher final viscosities in comparison to native starch. Differential scanning calorimetry showed that the modified starches exhibited a decrease in gelatinization temperatures, T(o), T(p), T(e), in comparison to native starch. However, the heat of gelatinization was not significantly affected. The citrate derivatives exhibited reduced swelling volume and enhanced water binding capacities. They were found to be less susceptible to enzyme hydrolysis than native starch. |
| doi_str_mv | 10.1002/jsfa.2800 |
| format | Article |
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A response surface small composite design was used to study the effect of different reaction conditions, viz. time, temperature and reagent concentration. All these variables significantly affected the substitution level in the modified starches. The DS increased with increase in the time of reaction and temperature. However, reagent concentration had a negative effect on the DS. The modified starches showed higher viscosity with lower breakdown, lower setback and higher final viscosities in comparison to native starch. Differential scanning calorimetry showed that the modified starches exhibited a decrease in gelatinization temperatures, T(o), T(p), T(e), in comparison to native starch. However, the heat of gelatinization was not significantly affected. The citrate derivatives exhibited reduced swelling volume and enhanced water binding capacities. They were found to be less susceptible to enzyme hydrolysis than native starch.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2800</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Acids ; alpha-amylase ; Carbohydrates ; cassava starch ; cassava starch citrates ; chemical reactions ; citrate ; citric acid ; degree of substitution ; differential scanning calorimetry ; enzymatic hydrolysis ; enzyme activity ; esterification ; food chemistry ; Food science ; gelatinization ; microwave technique ; microwave treatment ; modified starch ; physicochemical properties ; response surface design ; Studies ; swelling (materials) ; temperature ; thermal properties ; viscosity ; water binding capacity</subject><ispartof>Journal of the science of food and agriculture, 2007-04, Vol.87 (5), p.871-879</ispartof><rights>Copyright © 2007 Society of Chemical Industry</rights><rights>Copyright John Wiley and Sons, Limited Apr 15, 2007</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3890-d79d127630ebfff0d880f965eaeb8a41a1c93242ed6ab1c9503783681262fa3c3</citedby><cites>FETCH-LOGICAL-c3890-d79d127630ebfff0d880f965eaeb8a41a1c93242ed6ab1c9503783681262fa3c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2800$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2800$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Jyothi, A.N</creatorcontrib><creatorcontrib>Moorthy, S.N</creatorcontrib><creatorcontrib>Sreekumar, J.N</creatorcontrib><creatorcontrib>Rajasekharan, K.N</creatorcontrib><title>Studies on the properties of citrate derivatives of cassava (Manihot esculenta Crantz) starch synthesized by microwave technique</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>Cassava starch citrates with degree of substitution (DS) ranging from 0.005 to 0.063 were synthesized by the microwave-assisted reaction of cassava starch with citric acid. A response surface small composite design was used to study the effect of different reaction conditions, viz. time, temperature and reagent concentration. All these variables significantly affected the substitution level in the modified starches. The DS increased with increase in the time of reaction and temperature. However, reagent concentration had a negative effect on the DS. The modified starches showed higher viscosity with lower breakdown, lower setback and higher final viscosities in comparison to native starch. Differential scanning calorimetry showed that the modified starches exhibited a decrease in gelatinization temperatures, T(o), T(p), T(e), in comparison to native starch. However, the heat of gelatinization was not significantly affected. The citrate derivatives exhibited reduced swelling volume and enhanced water binding capacities. They were found to be less susceptible to enzyme hydrolysis than native starch.</description><subject>Acids</subject><subject>alpha-amylase</subject><subject>Carbohydrates</subject><subject>cassava starch</subject><subject>cassava starch citrates</subject><subject>chemical reactions</subject><subject>citrate</subject><subject>citric acid</subject><subject>degree of substitution</subject><subject>differential scanning calorimetry</subject><subject>enzymatic hydrolysis</subject><subject>enzyme activity</subject><subject>esterification</subject><subject>food chemistry</subject><subject>Food science</subject><subject>gelatinization</subject><subject>microwave technique</subject><subject>microwave treatment</subject><subject>modified starch</subject><subject>physicochemical properties</subject><subject>response surface design</subject><subject>Studies</subject><subject>swelling (materials)</subject><subject>temperature</subject><subject>thermal properties</subject><subject>viscosity</subject><subject>water binding capacity</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNp1kU1v00AQhi0EEqFw4Bew4oDowe3srr22j1VES6sAh1BF6mU1sWfJBscOu-uU9MRP7wZHHCpxmtHM886H3iR5y-GMA4jztTd4JkqAZ8mEQ1WkAByeJ5PYE2nOM_EyeeX9GgCqSqlJ8mcehsaSZ33HworY1vVbcuFvxbDaBoeBWEPO7jDY3bGM3uMO2ccv2NlVHxj5emipC8imDrvwcMp8QFevmN93caq3D9Sw5Z5tbO36e9wRC1SvOvtroNfJC4OtpzfHeJLcXn76Pv2czr5dXU8vZmktywrSpqgaLgolgZbGGGjKEkylckJalphx5HUlRSaoUbiMeQ6yKKUquVDCoKzlSfJhnBs_jGt90Bvra2pb7KgfvBaVypSQZQTfPwHX_eC6eJsWQhSyUCAjdDpC8R_vHRm9dXaDbq856IMR-mCEPhgR2fORvbct7f8P6pv55cVRkY4K6wP9_qdA91OreECuF1-v9N1MTbO7xUIf-Hcjb7DX-MNZr2_nArgEKFQuQclHuICkww</recordid><startdate>20070415</startdate><enddate>20070415</enddate><creator>Jyothi, A.N</creator><creator>Moorthy, S.N</creator><creator>Sreekumar, J.N</creator><creator>Rajasekharan, K.N</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope></search><sort><creationdate>20070415</creationdate><title>Studies on the properties of citrate derivatives of cassava (Manihot esculenta Crantz) starch synthesized by microwave technique</title><author>Jyothi, A.N ; Moorthy, S.N ; Sreekumar, J.N ; Rajasekharan, K.N</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3890-d79d127630ebfff0d880f965eaeb8a41a1c93242ed6ab1c9503783681262fa3c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Acids</topic><topic>alpha-amylase</topic><topic>Carbohydrates</topic><topic>cassava starch</topic><topic>cassava starch citrates</topic><topic>chemical reactions</topic><topic>citrate</topic><topic>citric acid</topic><topic>degree of substitution</topic><topic>differential scanning calorimetry</topic><topic>enzymatic hydrolysis</topic><topic>enzyme activity</topic><topic>esterification</topic><topic>food chemistry</topic><topic>Food science</topic><topic>gelatinization</topic><topic>microwave technique</topic><topic>microwave treatment</topic><topic>modified starch</topic><topic>physicochemical properties</topic><topic>response surface design</topic><topic>Studies</topic><topic>swelling (materials)</topic><topic>temperature</topic><topic>thermal properties</topic><topic>viscosity</topic><topic>water binding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jyothi, A.N</creatorcontrib><creatorcontrib>Moorthy, S.N</creatorcontrib><creatorcontrib>Sreekumar, J.N</creatorcontrib><creatorcontrib>Rajasekharan, K.N</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jyothi, A.N</au><au>Moorthy, S.N</au><au>Sreekumar, J.N</au><au>Rajasekharan, K.N</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Studies on the properties of citrate derivatives of cassava (Manihot esculenta Crantz) starch synthesized by microwave technique</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2007-04-15</date><risdate>2007</risdate><volume>87</volume><issue>5</issue><spage>871</spage><epage>879</epage><pages>871-879</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>Cassava starch citrates with degree of substitution (DS) ranging from 0.005 to 0.063 were synthesized by the microwave-assisted reaction of cassava starch with citric acid. A response surface small composite design was used to study the effect of different reaction conditions, viz. time, temperature and reagent concentration. All these variables significantly affected the substitution level in the modified starches. The DS increased with increase in the time of reaction and temperature. However, reagent concentration had a negative effect on the DS. The modified starches showed higher viscosity with lower breakdown, lower setback and higher final viscosities in comparison to native starch. Differential scanning calorimetry showed that the modified starches exhibited a decrease in gelatinization temperatures, T(o), T(p), T(e), in comparison to native starch. However, the heat of gelatinization was not significantly affected. The citrate derivatives exhibited reduced swelling volume and enhanced water binding capacities. They were found to be less susceptible to enzyme hydrolysis than native starch.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2800</doi><tpages>9</tpages></addata></record> |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | Acids alpha-amylase Carbohydrates cassava starch cassava starch citrates chemical reactions citrate citric acid degree of substitution differential scanning calorimetry enzymatic hydrolysis enzyme activity esterification food chemistry Food science gelatinization microwave technique microwave treatment modified starch physicochemical properties response surface design Studies swelling (materials) temperature thermal properties viscosity water binding capacity |
| title | Studies on the properties of citrate derivatives of cassava (Manihot esculenta Crantz) starch synthesized by microwave technique |
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