Loading…

Effect of dual modification on crystalline formation of resistant starch from cassava

Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (star...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food measurement & characterization 2020-12, Vol.14 (6), p.3520-3528
Main Authors: Adhiyamaan, P. S., Parimalavalli, R.
Format: Article
Language:English
Subjects:
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
cited_by cdi_FETCH-LOGICAL-c319t-b6549b092605b4e49465c85286b083a7fddafaaa1871395456e64bfbc4f514803
cites cdi_FETCH-LOGICAL-c319t-b6549b092605b4e49465c85286b083a7fddafaaa1871395456e64bfbc4f514803
container_end_page 3528
container_issue 6
container_start_page 3520
container_title Journal of food measurement & characterization
container_volume 14
creator Adhiyamaan, P. S.
Parimalavalli, R.
description Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (starch/water ratio of 1:3.5) was performed at 120 °C for three times and HMT was done at 20% moisture at 100 °C for 16 h. Structural, functional properties and in vitro digestibility of NS, SM and DM starches were performed. The scanning electron microscope micrographs showed that DM starch granule exhibited fully eroded structure whereas SM starches had slight exfoliation in the outer surface of the granule and the NS showed oval truncated structure. The crystallinity (%) was calculated by X-ray diffraction and revealed that DM starch had higher crystallinity than SM and NS and the same result was also confirmed by Fourier transform-infrared spectrum. Onset and conclusion temperature was ranged from 41.46 to 42.59 °C and 104.26 to 119.65 °C respectively. Resistant starch was positively correlated with water absorption capacity (r = 0.99) and amylose (r = 0.95) and negatively correlated with rapidly digestible starch (r = − 0.99). Thus it was concluded that DM of cassava starch increased the crystalline formation and it enhances the resistant starch content.
doi_str_mv 10.1007/s11694-020-00580-4
format article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2471722306</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2471722306</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-b6549b092605b4e49465c85286b083a7fddafaaa1871395456e64bfbc4f514803</originalsourceid><addsrcrecordid>eNp9kE9LAzEQxYMoWGq_gKeA59VJMsnuHqXUP1DwYs8hm010y3ZTk63Qb290i96EYWZg3nsDP0KuGdwygPIuMaZqLIBDASArKPCMzDirRYFM4PnvztUlWaS0BQDGSkQlZmSz8t7ZkQZP24Pp6S60ne-sGbsw0Fw2HtNo-r4bHPUh7k4HT6NLXb4MI8092nfqY9hRa1Iyn-aKXHjTJ7c4zTnZPKxel0_F-uXxeXm_Lqxg9Vg0SmLdQM0VyAYd1qikrSSvVAOVMKVvW-ONMawqmaglSuUUNr6x6CXDCsSc3Ey5-xg-Di6NehsOccgvNceSlZwLUFnFJ5WNIaXovN7HbmfiUTPQ3wT1RFBngvqHoMZsEpMpZfHw5uJf9D-uL5gLcyo</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2471722306</pqid></control><display><type>article</type><title>Effect of dual modification on crystalline formation of resistant starch from cassava</title><source>Publicly Available Content Database</source><source>Springer Link</source><creator>Adhiyamaan, P. S. ; Parimalavalli, R.</creator><creatorcontrib>Adhiyamaan, P. S. ; Parimalavalli, R.</creatorcontrib><description>Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (starch/water ratio of 1:3.5) was performed at 120 °C for three times and HMT was done at 20% moisture at 100 °C for 16 h. Structural, functional properties and in vitro digestibility of NS, SM and DM starches were performed. The scanning electron microscope micrographs showed that DM starch granule exhibited fully eroded structure whereas SM starches had slight exfoliation in the outer surface of the granule and the NS showed oval truncated structure. The crystallinity (%) was calculated by X-ray diffraction and revealed that DM starch had higher crystallinity than SM and NS and the same result was also confirmed by Fourier transform-infrared spectrum. Onset and conclusion temperature was ranged from 41.46 to 42.59 °C and 104.26 to 119.65 °C respectively. Resistant starch was positively correlated with water absorption capacity (r = 0.99) and amylose (r = 0.95) and negatively correlated with rapidly digestible starch (r = − 0.99). Thus it was concluded that DM of cassava starch increased the crystalline formation and it enhances the resistant starch content.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-020-00580-4</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Amylose ; Autoclaving ; Cassava ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Citric acid ; Cooling ; Crystal structure ; Crystallinity ; Cycle ratio ; Digestibility ; Engineering ; Food Science ; Fourier transforms ; Granular materials ; Heat treatment ; Infrared radiation ; Moisture ; Original Paper ; Photomicrographs ; Scanning electron microscopy ; Starch ; Starches ; Structure-function relationships ; Water absorption ; X-ray diffraction</subject><ispartof>Journal of food measurement &amp; characterization, 2020-12, Vol.14 (6), p.3520-3528</ispartof><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020</rights><rights>Springer Science+Business Media, LLC, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-b6549b092605b4e49465c85286b083a7fddafaaa1871395456e64bfbc4f514803</citedby><cites>FETCH-LOGICAL-c319t-b6549b092605b4e49465c85286b083a7fddafaaa1871395456e64bfbc4f514803</cites><orcidid>0000-0003-1852-1309</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.proquest.com/docview/2471722306?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,25753,27924,27925,37012,44590</link.rule.ids></links><search><creatorcontrib>Adhiyamaan, P. S.</creatorcontrib><creatorcontrib>Parimalavalli, R.</creatorcontrib><title>Effect of dual modification on crystalline formation of resistant starch from cassava</title><title>Journal of food measurement &amp; characterization</title><addtitle>Food Measure</addtitle><description>Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (starch/water ratio of 1:3.5) was performed at 120 °C for three times and HMT was done at 20% moisture at 100 °C for 16 h. Structural, functional properties and in vitro digestibility of NS, SM and DM starches were performed. The scanning electron microscope micrographs showed that DM starch granule exhibited fully eroded structure whereas SM starches had slight exfoliation in the outer surface of the granule and the NS showed oval truncated structure. The crystallinity (%) was calculated by X-ray diffraction and revealed that DM starch had higher crystallinity than SM and NS and the same result was also confirmed by Fourier transform-infrared spectrum. Onset and conclusion temperature was ranged from 41.46 to 42.59 °C and 104.26 to 119.65 °C respectively. Resistant starch was positively correlated with water absorption capacity (r = 0.99) and amylose (r = 0.95) and negatively correlated with rapidly digestible starch (r = − 0.99). Thus it was concluded that DM of cassava starch increased the crystalline formation and it enhances the resistant starch content.</description><subject>Amylose</subject><subject>Autoclaving</subject><subject>Cassava</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Citric acid</subject><subject>Cooling</subject><subject>Crystal structure</subject><subject>Crystallinity</subject><subject>Cycle ratio</subject><subject>Digestibility</subject><subject>Engineering</subject><subject>Food Science</subject><subject>Fourier transforms</subject><subject>Granular materials</subject><subject>Heat treatment</subject><subject>Infrared radiation</subject><subject>Moisture</subject><subject>Original Paper</subject><subject>Photomicrographs</subject><subject>Scanning electron microscopy</subject><subject>Starch</subject><subject>Starches</subject><subject>Structure-function relationships</subject><subject>Water absorption</subject><subject>X-ray diffraction</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><recordid>eNp9kE9LAzEQxYMoWGq_gKeA59VJMsnuHqXUP1DwYs8hm010y3ZTk63Qb290i96EYWZg3nsDP0KuGdwygPIuMaZqLIBDASArKPCMzDirRYFM4PnvztUlWaS0BQDGSkQlZmSz8t7ZkQZP24Pp6S60ne-sGbsw0Fw2HtNo-r4bHPUh7k4HT6NLXb4MI8092nfqY9hRa1Iyn-aKXHjTJ7c4zTnZPKxel0_F-uXxeXm_Lqxg9Vg0SmLdQM0VyAYd1qikrSSvVAOVMKVvW-ONMawqmaglSuUUNr6x6CXDCsSc3Ey5-xg-Di6NehsOccgvNceSlZwLUFnFJ5WNIaXovN7HbmfiUTPQ3wT1RFBngvqHoMZsEpMpZfHw5uJf9D-uL5gLcyo</recordid><startdate>20201201</startdate><enddate>20201201</enddate><creator>Adhiyamaan, P. S.</creator><creator>Parimalavalli, R.</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0003-1852-1309</orcidid></search><sort><creationdate>20201201</creationdate><title>Effect of dual modification on crystalline formation of resistant starch from cassava</title><author>Adhiyamaan, P. S. ; Parimalavalli, R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-b6549b092605b4e49465c85286b083a7fddafaaa1871395456e64bfbc4f514803</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Amylose</topic><topic>Autoclaving</topic><topic>Cassava</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Citric acid</topic><topic>Cooling</topic><topic>Crystal structure</topic><topic>Crystallinity</topic><topic>Cycle ratio</topic><topic>Digestibility</topic><topic>Engineering</topic><topic>Food Science</topic><topic>Fourier transforms</topic><topic>Granular materials</topic><topic>Heat treatment</topic><topic>Infrared radiation</topic><topic>Moisture</topic><topic>Original Paper</topic><topic>Photomicrographs</topic><topic>Scanning electron microscopy</topic><topic>Starch</topic><topic>Starches</topic><topic>Structure-function relationships</topic><topic>Water absorption</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Adhiyamaan, P. S.</creatorcontrib><creatorcontrib>Parimalavalli, R.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science &amp; Engineering Collection</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural &amp; Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agriculture Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement &amp; characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Adhiyamaan, P. S.</au><au>Parimalavalli, R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of dual modification on crystalline formation of resistant starch from cassava</atitle><jtitle>Journal of food measurement &amp; characterization</jtitle><stitle>Food Measure</stitle><date>2020-12-01</date><risdate>2020</risdate><volume>14</volume><issue>6</issue><spage>3520</spage><epage>3528</epage><pages>3520-3528</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>Native starch (NS) was modified by single modification (SM) with 5% citric acid at 45 °C for 3 h, then single modified starch was further taken to dual modification (DM) for crystalline formation by autoclaving and cooling cycles and heat moisture treatment (HMT). Autoclaving and cooling cycle (starch/water ratio of 1:3.5) was performed at 120 °C for three times and HMT was done at 20% moisture at 100 °C for 16 h. Structural, functional properties and in vitro digestibility of NS, SM and DM starches were performed. The scanning electron microscope micrographs showed that DM starch granule exhibited fully eroded structure whereas SM starches had slight exfoliation in the outer surface of the granule and the NS showed oval truncated structure. The crystallinity (%) was calculated by X-ray diffraction and revealed that DM starch had higher crystallinity than SM and NS and the same result was also confirmed by Fourier transform-infrared spectrum. Onset and conclusion temperature was ranged from 41.46 to 42.59 °C and 104.26 to 119.65 °C respectively. Resistant starch was positively correlated with water absorption capacity (r = 0.99) and amylose (r = 0.95) and negatively correlated with rapidly digestible starch (r = − 0.99). Thus it was concluded that DM of cassava starch increased the crystalline formation and it enhances the resistant starch content.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-020-00580-4</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0003-1852-1309</orcidid><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 2193-4126
ispartof Journal of food measurement & characterization, 2020-12, Vol.14 (6), p.3520-3528
issn 2193-4126
2193-4134
language eng
recordid cdi_proquest_journals_2471722306
source Publicly Available Content Database; Springer Link
subjects Amylose
Autoclaving
Cassava
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Citric acid
Cooling
Crystal structure
Crystallinity
Cycle ratio
Digestibility
Engineering
Food Science
Fourier transforms
Granular materials
Heat treatment
Infrared radiation
Moisture
Original Paper
Photomicrographs
Scanning electron microscopy
Starch
Starches
Structure-function relationships
Water absorption
X-ray diffraction
title Effect of dual modification on crystalline formation of resistant starch from cassava
url http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-23T06%3A22%3A06IST&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=Effect%20of%20dual%20modification%20on%20crystalline%20formation%20of%20resistant%20starch%20from%20cassava&rft.jtitle=Journal%20of%20food%20measurement%20&%20characterization&rft.au=Adhiyamaan,%20P.%20S.&rft.date=2020-12-01&rft.volume=14&rft.issue=6&rft.spage=3520&rft.epage=3528&rft.pages=3520-3528&rft.issn=2193-4126&rft.eissn=2193-4134&rft_id=info:doi/10.1007/s11694-020-00580-4&rft_dat=%3Cproquest_cross%3E2471722306%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c319t-b6549b092605b4e49465c85286b083a7fddafaaa1871395456e64bfbc4f514803%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2471722306&rft_id=info:pmid/&rfr_iscdi=true