Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch
Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of s...
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| Veröffentlicht in: | Journal of food science and technology 2015-07, Vol.52 (7), p.4176-4185 |
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| creator | Yadav, Dev Kumar Patki, Prakash Eknatharao |
| description | Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20 % respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule. The acetyl modification was confirmed by IR spectra with the presence of an ester carbonyl group (C = O) at 1720.3 cm
−1
and absorption band at 174.8 cm
−1
. In DSC evaluation there was decrease in T
o
, T
p
, T
c
and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56 %. |
| doi_str_mv | 10.1007/s13197-014-1388-5 |
| format | Article |
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−1
and absorption band at 174.8 cm
−1
. In DSC evaluation there was decrease in T
o
, T
p
, T
c
and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56 %.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-014-1388-5</identifier><identifier>PMID: 26139882</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>Absorption ; acetic anhydride ; acetylation ; Agricultural biotechnology ; Carbonyl compounds ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; chickpeas ; Cicer arietinum ; esterification ; Ethanol ; Fermentation ; Flour ; Food ; Food preservation ; Food Science ; hydrogen bonding ; Legumes ; modified starch ; Nutrition ; oils ; Original ; Original Article ; pasting properties ; Physicochemical properties ; Porosity ; Proteins ; retrogradation ; Starch ; Studies ; swelling (materials) ; Temperature ; Thermal properties ; Viscosity</subject><ispartof>Journal of food science and technology, 2015-07, Vol.52 (7), p.4176-4185</ispartof><rights>Association of Food Scientists & Technologists (India) 2014</rights><rights>Association of Food Scientists & Technologists (India) 2015</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c503t-5fdcb4d5cb6c1c0cffff013ed00cf3803f3676b4c558c256fead9355e81ca00b3</citedby><cites>FETCH-LOGICAL-c503t-5fdcb4d5cb6c1c0cffff013ed00cf3803f3676b4c558c256fead9355e81ca00b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4486568/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4486568/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,314,723,776,780,881,27901,27902,41464,42533,51294,53766,53768</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/26139882$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yadav, Dev Kumar</creatorcontrib><creatorcontrib>Patki, Prakash Eknatharao</creatorcontrib><title>Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20 % respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule. The acetyl modification was confirmed by IR spectra with the presence of an ester carbonyl group (C = O) at 1720.3 cm
−1
and absorption band at 174.8 cm
−1
. In DSC evaluation there was decrease in T
o
, T
p
, T
c
and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56 %.</description><subject>Absorption</subject><subject>acetic anhydride</subject><subject>acetylation</subject><subject>Agricultural biotechnology</subject><subject>Carbonyl compounds</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>chickpeas</subject><subject>Cicer arietinum</subject><subject>esterification</subject><subject>Ethanol</subject><subject>Fermentation</subject><subject>Flour</subject><subject>Food</subject><subject>Food preservation</subject><subject>Food Science</subject><subject>hydrogen bonding</subject><subject>Legumes</subject><subject>modified starch</subject><subject>Nutrition</subject><subject>oils</subject><subject>Original</subject><subject>Original Article</subject><subject>pasting properties</subject><subject>Physicochemical properties</subject><subject>Porosity</subject><subject>Proteins</subject><subject>retrogradation</subject><subject>Starch</subject><subject>Studies</subject><subject>swelling (materials)</subject><subject>Temperature</subject><subject>Thermal properties</subject><subject>Viscosity</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2015</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNqFkV2L1TAQhoso7rLuD_BGAt6sF10nSdOmN4Ic1g844I1eh3Q62WZtm5q0wvn35nDWZRXEEMiQeeadZN6ieMnhmgM0bxOXvG1K4FXJpdalelKcQ9uoUlcgnuYYhCg5V-qsuEzpDvKSotECnhdnouay1VqcF-7GOcKVBccs0noYGaWVonce7erDzPJehkPyGHCgKd-ObIlhobh6SscyHDx-ZwtZdrXzSJHZ6Gn18zax_fUbllYbcXhRPHN2THR5f14U3z7cfN19KvdfPn7evd-XqECupXI9dlWvsKuRI6DLC7ikHnIsNUgn66buKlRKo1C1I9u3UinSHC1AJy-KdyfdZesm6pHmNdrRLNFPNh5MsN78mZn9YG7DT1NVula1zgJX9wIx_NjyLMzkE9I42pnClozIYxRagvo_yutWNrziAjL6-i_0LmxxzpM4UkLINrfPFD9RGENKkdzDuzmYo-fm5LnJnpuj50blmlePP_xQ8dvhDIgTkHJqvqX4qPU_VX8Bg4u39w</recordid><startdate>20150701</startdate><enddate>20150701</enddate><creator>Yadav, Dev Kumar</creator><creator>Patki, Prakash Eknatharao</creator><general>Springer India</general><general>Springer Nature 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of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch</title><author>Yadav, Dev Kumar ; Patki, Prakash Eknatharao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c503t-5fdcb4d5cb6c1c0cffff013ed00cf3803f3676b4c558c256fead9355e81ca00b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2015</creationdate><topic>Absorption</topic><topic>acetic anhydride</topic><topic>acetylation</topic><topic>Agricultural biotechnology</topic><topic>Carbonyl compounds</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>chickpeas</topic><topic>Cicer arietinum</topic><topic>esterification</topic><topic>Ethanol</topic><topic>Fermentation</topic><topic>Flour</topic><topic>Food</topic><topic>Food preservation</topic><topic>Food Science</topic><topic>hydrogen bonding</topic><topic>Legumes</topic><topic>modified starch</topic><topic>Nutrition</topic><topic>oils</topic><topic>Original</topic><topic>Original Article</topic><topic>pasting properties</topic><topic>Physicochemical properties</topic><topic>Porosity</topic><topic>Proteins</topic><topic>retrogradation</topic><topic>Starch</topic><topic>Studies</topic><topic>swelling (materials)</topic><topic>Temperature</topic><topic>Thermal properties</topic><topic>Viscosity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yadav, Dev Kumar</creatorcontrib><creatorcontrib>Patki, Prakash Eknatharao</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>India Database</collection><collection>India Database: Business</collection><collection>India Database: Science & Technology</collection><collection>Global News & ABI/Inform Professional</collection><collection>Trade PRO</collection><collection>ProQuest Central (Corporate)</collection><collection>Bacteriology Abstracts 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Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>Journal of food science and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yadav, Dev Kumar</au><au>Patki, Prakash Eknatharao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch</atitle><jtitle>Journal of food science and technology</jtitle><stitle>J Food Sci Technol</stitle><addtitle>J Food Sci Technol</addtitle><date>2015-07-01</date><risdate>2015</risdate><volume>52</volume><issue>7</issue><spage>4176</spage><epage>4185</epage><pages>4176-4185</pages><issn>0022-1155</issn><eissn>0975-8402</eissn><abstract>Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20 % respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule. The acetyl modification was confirmed by IR spectra with the presence of an ester carbonyl group (C = O) at 1720.3 cm
−1
and absorption band at 174.8 cm
−1
. In DSC evaluation there was decrease in T
o
, T
p
, T
c
and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56 %.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>26139882</pmid><doi>10.1007/s13197-014-1388-5</doi><tpages>10</tpages><oa>free_for_read</oa></addata></record> |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; PubMed Central; SpringerLink Journals - AutoHoldings |
| subjects | Absorption acetic anhydride acetylation Agricultural biotechnology Carbonyl compounds Chemistry Chemistry and Materials Science Chemistry/Food Science chickpeas Cicer arietinum esterification Ethanol Fermentation Flour Food Food preservation Food Science hydrogen bonding Legumes modified starch Nutrition oils Original Original Article pasting properties Physicochemical properties Porosity Proteins retrogradation Starch Studies swelling (materials) Temperature Thermal properties Viscosity |
| title | Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch |
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