A comparative study of the characteristics of cross-linked, oxidized and dual-modified rice starches

Molecules

Volumn 17, Issue 9, 2012, Pages 10946-10957

  Xiao, Hua Xi ^a   Lin, Qin Lu ^a   Liu, Gao Qiang ^a   Yu, Feng Xiang ^b  

^a CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

^b Hunan Biological Electromechanical Polytechnic   (China)

Author keywords

Cross linked starch; Oxidized starch; Rice starch

Indexed keywords

EPICHLOROHYDRIN; STARCH;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DIFFERENTIAL SCANNING CALORIMETRY; OXIDATION REDUCTION REACTION; RICE; SOLUBILITY;

CALORIMETRY, DIFFERENTIAL SCANNING; EPICHLOROHYDRIN; ORYZA SATIVA; OXIDATION-REDUCTION; SOLUBILITY; STARCH;

EID: 84866926527     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules170910946     Document Type: Article

References (30)

1. Singh, J.; Kaur, L.; McCarthy, O.J. Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications - A review. Food Hydrocolloid. 2007, 21, 1-22.
2. Kaur, M.; Oberoi, D.P.S.; Sogi, D.S.; Gill, B.S. Physico-chemical, morphological and pasting properties of acid treated starches from different botanical sources. J. Food Sci. Technol. 2011, 48, 460-465.
3. Wang, Y.J.; Wang, L. Physicochemical properties of common and waxy corn starches oxidized by different levels of sodium hypochlorite. Carbohydr. Polym. 2003, 52, 207-217.
4. Raina, C.S.; Singh, S.; Bawa, A.S.; Saxena, D.C. Some characteristics of acetylated, cross-linked and dual modified Indian rice starches. Eur. Food Res. Technol. 2006, 223, 561-570.
5. Lawal, O.S. Composition, physicochemical properties and retrogradation characteristics of native, oxidized, acetylated and acid-thinned new cocoyam (Xanthosoma sagittifolium) starch. Food Chem. 2004, 87, 205-218.
6. Ačkar, D.; Šubarić, D.; Babić, J.; Miličević, B.; Jozinović, A. Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties. J. Food Sci. Technol. 2012, doi: 10.1007/s13197-012-0642-y.
7. Atichokudomchai, N.; Varavinit, S. Characterization and utilization of acid-modified cross-linked Tapioca starch in pharmaceutical tablets. Carbohydr. Polym. 2003, 53, 263-270.
8. Wattanachant, S.; Muhammad, K.; Hashim, D.M.; Rahman, R.A. Effect of crosslinking reagents and hydroxypropylation levels on dual-modified sago starch properties. Food Chem. 2003, 8, 463-471.
9. Kaur, L.; Singh, J.; Singh, N. Effect of cross-linking on some properties of potato (Solanum tuberosum L.) starches. J. Sci. Food Agric. 2006, 86, 1945-1954.
10. Yeh, A.-I.; Yeh, S.-L. Some characteristics of hydroxypropylated and cross-linked rice starch. Cereal Chem. 1993, 70, 596-601.
11. Adebowale, K.O.; Lawal, O.S. Functional properties and retrogradation behaviour of native and chemically modified starch of Mucuna bean (Mucuna pruriens). J. Sci. Food Agric. 2003, 83, 1541-1546.
12. Sandhu, K.S.; Kaur, M.; Singh, N.; Lim, S.-T. A comparison of native and oxidized normal and waxy corn starches: Physicochemical, thermal, morphological and pasting properties. LWT-Food Sci. Technol. 2008, 41, 1000-1010.
13. Leach, H.W.; McCowen, L.D.; Schoch, T.J. Structure of the starch granule. I. Swelling and solubility patterns of various starches. Cereal Chem. 1950, 36, 534-544.
14. Jyothi, A.N.; Moorthy, S.N.; Rajasekharan, K.N. Effect of cross-linking with epichlorohydrin on the properties of cassava (Manihot esculenta crantz) starch. Starch 2006, 58, 292-299.
15. Hodge, J.E.; Osman, E.M. Carbohydrates. In Food Chemistry; Fennema, O.R., Ed.; Marcel Dekker: New York, NY, USA, 1996; p. 47.
16. Zheng, G.H.; Han, H.L.; Bhatty, R.S. Functional properties of cross-linked and hydroxipropylated waxy hull-less barley starches. Cereal Chem. 1999, 76, 182-188.
17. Morton, M.W.; Solarek, D. Starch derivatives: Production and Uses. In Starch Chemistry and Technology; Whistler, R.L., BeMiller, J.N., Paschall, E.F., Eds.; Academic Press: New York, NY, USA, 1984; pp. 311-366.
18. Kartha, K.P.R.; Srivastava, H.C. Reaction of epichlorohydrin with carbohydrate polymers. Starch 1985, 37, 297-306.
19. Liu, H.; Ramsden, L.; Corke, H. Physical properties of cross-linked and acetylated normal and waxy rice starch. Starch 1999, 51, 249-252.
20. Adebowale, K.O.; Afolabi, T.A.; Lawal, O.S. Isolation, chemical modification and physicochemical characterization of Bambarra groundut (Voandzeia subterranean) starch and flour. Food Chem. 2002, 78, 305-311.
21. Ferrero, C.; Martin, M.N.; Zantzky, N.E. Corn-starch-xanthan gum interaction and its effect on the stability during storage of frozen gelatinized suspensions. Starch 1994, 46, 300-305.
22. Hoover, R.; Senanayake, S.P.J.N. Composition and physicochemical properties of oat starches. Food Res. Int. 1996, 29, 15-26.
23. Sodhi, N.S.; Singh, N. Characteristics of acetylated starches prepared using starches separated from different rice starch. J. Food Eng. 2005, 70, 117-127.
24. Gibinski, M.; Kowalski, S.; Sady, M.; Krawontka, J.; Tomasik, P.; Sikora, M. Thickening of sweet and sour sauces with various polysaccharide combinations. J. Food Eng. 2006, 75, 407-414.
25. Van Hung, P.; Morita, N. Effect of granule sizes on physicochemical properties of cross-linked and acetylated wheat starches. Starch 2005, 57, 413-420.
26. Reddy, I.; Seib, P.A. Modified waxy wheat starch compared to modified waxy corn starch. J. Cereal Sci. 2000, 31, 25-39.
27. Autio, K.; Suortti, T.; Hamunen, A.; Poutanen, K. Heat-induced structural changes of acid-hydrolysed and hypochlorite-oxidized barley starches. Carbohydr. Polym. 1996, 29, 155-161.
28. Sasaki, T.; Matsuki, J. Effect of wheat starch structure on swelling power. Cereal Chem. 1998, 75, 525-529.
29. Perera, C.; Hoover, R. Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches. Food Chem. 1999, 64, 361-375.
30. Xiao, H.; Lin, Q.; Liu, G.Q. Effect of cross-linking and enzymatic hydrolysis composite modification on the properties of Rice Starches. Molecules 2012, 17, 8136-8146.