Impact of acid hydrolysis and esterification process in rice and potato starch properties

International Journal of Biological Macromolecules
Paola Chaves MartinsVilásia Guimarães Martins

Abstract

The modification of the starches aims to change the properties of these polymers making them more suitable for specific applications. Therefore, the objective of this study was to modify potato and rice starch using the hydrolysis process with hydrochloric acid (HCl) and the esterification process with citric acid (CA), both acids at different concentrations and reaction time. To verify if the modifications were effective, the physicochemical changes (solubility, swelling power, gel strength and amylose content), thermal, morphological and pasting properties were evaluated. The applied modifications reduced the swelling power, solubility and amylose content of starches. The strength of the gel was reduced with the modifications for the rice starch and increased for the potato starch. Regarding the pasting properties, modified starch RS1 (modified rice starch using 0.1 M HCl) and PS3 (modified potato starch using 2% CA) showed a tendency to reduce retrogradation. Structurally, X-ray evaluation indicated reduced crystallinity. Thermal analyses showed that gelatinization temperatures were increased for all treatments, while gelatinization enthalpies were reduced indicating greater thermal stability of the modified starches. Theref...Continue Reading

References

Feb 18, 2014·Carbohydrate Polymers·R G Utrilla-CoelloJ Alvarez-Ramirez
Aug 31, 2014·Food Chemistry·Shanise Lisie Mello El HalalElessandra da Rosa Zavareze
May 16, 2015·Food Chemistry·Vânia Zanella PintoAlvaro Renato Guerra Dias
Jul 19, 2015·International Journal of Biological Macromolecules·Ayenampudi Surendra BabuShalini Gaur Rudra
Aug 11, 2016·Food Chemistry·Bárbara BiduskiElessandra da Rosa Zavareze
Nov 26, 2016·International Journal of Biological Macromolecules·Ashim Dey, Nandan Sit
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May 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Umar ShahF A Masoodi

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