Preparation, Characterization and Rheological Properties of Acetylated Cassava Starch

WANG Chuangxin; DING Ling; ZHANG Ji; CAO Yu

doi:10.13386/j.issn1002-0306.2022110182

Volume 44 Issue 16

Aug. 2023

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2023 > 44(16): 116-121. > DOI: 10.13386/j.issn1002-0306.2022110182

WANG Chuangxin, DING Ling, ZHANG Ji, et al. Preparation, Characterization and Rheological Properties of Acetylated Cassava Starch[J]. Science and Technology of Food Industry, 2023, 44(16): 116−121. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110182.

Citation:

PDF (1570 KB)

Preparation, Characterization and Rheological Properties of Acetylated Cassava Starch

WANG Chuangxin^{1, 2,},
DING Ling^{1, 2},
ZHANG Ji^{1, 2, 3, ,},
CAO Yu⁴

1.
College of Life Science, Northwest Normal University, Lanzhou 730070, China
2.
Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Lanzhou 730070, China
3.
Institute of New Rural Development, Northwest Normal University, Lanzhou 730070, China
4.
Gansu Harvest Agricultural Technology Co., Ltd., Tianshui 741020, China

More Information

Received Date: November 16, 2022
Available Online: June 23, 2023

Graphical Abstract

Abstract

Abstract

The study objectives were to investigate the structural characterization and rheological properties of acetylated cassava starch to provide a comprehensive theoretical basis for its development and utilization in food processing. Structural characterization of both acetylated and non-acetylated cassava starch was performed by infrared spectroscopy, X-ray diffraction, and thermogravimetry, and the fluidity, thixotropy, and dynamic viscoelasticity of acetylated cassava starch were also determined. It was found that the acetylated starch showed a characteristic acetyl-group absorption peak at 1730 cm⁻¹ and that while acetylation did not alter the crystalline shape of the starch, it reduced its thermal stability. The rheological results showed that the acetylated starch was a pseudoplastic fluid with shear-thinning behavior, and its flow curve conformed with the Cross model. The thixotropic ring area increased sharply as the solution concentration increased and showed good elastic-solid properties, and the modulus and complex viscosity results verified this conclusion. This study showed that acetylated cassava starch has good rheological properties which effectively enhance its thickening properties, suggesting its potential for wide use in the food processing industries.
- acetylated cassava starch,
- preparation,
- structural characterization,
- rheological properties

FullText(HTML)

References (30)

References

[1]	王潇. 食用交联木薯淀粉醋酸酯的制备及应用[D]. 呼和浩特: 内蒙古工业大学, 2014. WANG X. Preparation and application of edible cross-linked cassava starch acetate [D]. Hohhot: Inner Mongolia University of Technology, 2014.
[2]	王小军, 曹余, 高大伟, 等. 几种木薯变性淀粉对火腿肠品质的影响研究[J]. 农产品加工,2019(11):11−14. [WANG X J, CAO Y, GAO D W, et al. Study on the effect of several cassava modified starches on the quality of ham sausage[J]. Farm Products Processing,2019(11):11−14. WANG X J, CAO Y, GAO D W, et al. Study on the effect of several cassava modified starches on the quality of ham sausage[J]. Farm Products Processing, 2019(11): 11-14.
[3]	于泓鹏, 朱婉怡, 高群玉, 等. 食用醋酸酯淀粉制备和性质的研究[J]. 食品科学,2003(7):70−74. [YU H P, ZHU W Y, GAO Q Y, et al. Study on the preparation and properties of edible acetate starch[J]. Food Science,2003(7):70−74. YU H P, ZHU W Y, GAO Q Y, et al. Study on the preparation and properties of edible acetate starch[J]. Food Science, 2003, (7): 70-74.
[4]	沈君利, 谢新玲, 张友全, 等. 浆液体系中木薯淀粉乙酰化反应均匀性及基团分布特征[J]. 化工学报,2019,70(6):2351−2360. [SHEN J L, XIE X L, ZHANG Y Q, et al. Acetylization uniformity and distribution of acetyl group of cassava starch granule in aqueous slurry systems[J]. CIESC Journal,2019,70(6):2351−2360. SHEN J L, XIE X L, ZHANG Y Q, et al. Acetylization uniformity and distribution of acetyl group of cassava starch granule in aqueous slurry systems[J]. CIESC Journal, . 2019, 70(6): 2351-2360.
[5]	CUENCA P, FERRERO S, ALBANI O. Preparation and characterization of cassava starch acetate with high substitution degree[J]. Food Hydrocolloids,2020,100:105431−105438. doi: 10.1016/j.foodhyd.2019.105431
[6]	TRELA, V D, RAMALLO, A L, ALBANI, O A. Synthesis and characterization of acetylated cassava starch with different degrees of substitution[J]. Brazilian Archives of Biology And Technology,2020(63):e20180292.
[7]	AMID B T, MIRHOSSEINI H. Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum[J]. Carbohydrate Polymers,2012,90(1):452−461.
[8]	WURZBURG O B. Starch derivatives and modification, in methods in carbohydrate chemistry[M]. New York: Academic Press, 1964: 286- 288.
[9]	黄群惠, 黄志芸, 田文静, 等. 微波提取对百合多糖流变性及生物活性的影响[J]. 食品与发酵工业,2021,47(15):171−177. [HUANG H Q, HUANG Z Y, TIAN W J, et al. Effect of microwave extraction on rheology and biological activity of lily polysaccharide[J]. Food and Fermentation Industries,2021,47(15):171−177. HUANG H Q, HUANG Z Y, TIAN W J, et al. Effect of microwave extraction on rheology and biological activity of lily polysaccharide[J]. Food and Fermentation Industries, 2021, 47(15): 171-177.
[10]	WEI Y X, LIN Y B, XIE R, et al. The flow behavior thixotropy and dynamical viscoelasticity of fenugreek gum[J]. Journal of Food Engineering,2015,166:21−28. doi: 10.1016/j.jfoodeng.2015.05.015
[11]	魏燕霞, 谢瑞, 丁采荷, 等. N,O-羧化壳聚糖溶液的流动性、触变性以及动态粘弹性研究[J]. 食品工业科技,2016,37(14):98−107. [WEI Y X, XIE R, DING C H, et al. The flow behavior, thixotropy and dynamical viscoelasticity of N, O-carboxymethyl chitosan solutions[J]. Science and Technology of Food Industry,2016,37(14):98−107. WEI Y X, XIE R, DING C H, et al. The flow behavior, thixotropy and dynamical viscoelasticity of N, O-carboxymethyl chitosan solutions[J]. Science and Technology of Food Industry, 2016, 37(14): 98-107.
[12]	谭洪卓. 甘薯淀粉流变学、热力学特性和分子结构研究及其在粉丝生产中的应用[D]. 无锡: 江南大学, 2007. TAN H Z. Study on rheology, thermodynamic properties and molecular structure of sweet potato starch and ICS application in vermicelli production [D]. Wuxi: Jiangnan University, 2007.
[13]	LI J W, MA J W, CHEN S J, et al. Characterization of calcium alginate/deacetylated konjac glucomannan blend films prepared by Ca²⁺ crosslinking and deacetylation[J]. Food Hydrocolloids,2018,82:363−369. doi: 10.1016/j.foodhyd.2018.04.022
[14]	KHURSHIDA S, MANAS J D, SANKAR C. D et al. Effect of dual modification sequence on physicochemical, pasting, rheological and digestibility properties of cassava starch modified by acetic acid and ultrasound[J]. International Journal of Biological Macromolecules,2021,188:649−656. doi: 10.1016/j.ijbiomac.2021.08.062
[15]	CHATEL S, VOIRIN A, ARTAUD J. Starch identification and determination in sweetened fruit preparations. 2. Optimization of dialysis and gelatinization steps, infrared identification of starch chemical modifications[J]. Food Chemistry,1997,45(2):425−430. doi: 10.1021/jf960343+
[16]	LEMOS P V F, BARBOSA L S, RAMOS I G, et al. The important role of crystallinity and amylose ratio in thermal stability of starches[J]. Journal of Thermal Analysis and Calorimetry,2018,131(3):2555−2567. doi: 10.1007/s10973-017-6834-y
[17]	林丽菁, 童张法, 赵奕玲, 等. 高取代度淀粉磷酸酯的理化性质及结构表征[J]. 化学研究与应用,2006,18(1):44−48. [LIN L J, TONG Z F, ZHAO Y L, et al. Physicochemical properties and structural characterization of highly substituted starch phosphate esters[J]. Chemical Research and Applications,2006,18(1):44−48. LIN L J, TONG Z F, ZHAO Y L, et al. Physicochemical properties and structural characterization of highly substituted starch phosphate esters[J]. Chemical Research and Applications, 2006, 18(1): 44-48.
[18]	SONG S, LIU X Y, DING L, et al. Conformational and rheological properties of bacterial cellulose sulfate[J]. International Journal of Biological Macromolecules,2021,183:2326−2336. doi: 10.1016/j.ijbiomac.2021.06.001
[19]	NWOKOCHA L M, WILLIAMS P A. Rheological properties of a polysaccharide isolated from Adansonia digitata leaves[J]. Food Hydrocolloids,2016,58:29−34. doi: 10.1016/j.foodhyd.2016.02.013
[20]	NAJI S, RAZAVI S. M, KARAZHIYAN H. Effect of thermal treatmen on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study[J]. Food Hydrocolloids,2012,28(1):75−81. doi: 10.1016/j.foodhyd.2011.11.012
[21]	VILLANUEVA M, RONDA F, MOSCHAKIS T, et al. Impact of acidification and protein fortification on thermal properties of rice, potato and cassava starches and rheological behaviour of their gels[J]. Food Hydrocolloids,2018,79:20−29. doi: 10.1016/j.foodhyd.2017.12.022
[22]	WU Y, GUO R, CAO N, et al. A systematical rheological study of polysaccharide from Sophora alopecuroides L. seeds[J]. Carbohydrate Polymers,2018,180:63−71. doi: 10.1016/j.carbpol.2017.10.007
[23]	LI X B, FANG Y P, ZHANG H B, et al. Rheological properties of gum arabic solution: From Newtonianism to thixotropy[J]. Food Hydrocolloids,2011,25:293−298. doi: 10.1016/j.foodhyd.2010.06.006
[24]	RINCÓN F, NOZ J M, PINTO G D, et al. Rheological properties ofCedrela odorata gum exudate aqueous dispersions[J]. Food Hydrocolloids,2019,23:1031−1037.
[25]	TUNICK M H. Small-strain dynamic rheology of food protein networks[J]. Agric Food Chemistry,2011,59:1481−1486. doi: 10.1021/jf1016237
[26]	CAI W D, QIU W Y, DING Z C, et al. Conformational and rheological properties of a quaternary ammonium salt of curdlan[J]. Food Chemistry,2019,280:130−138. doi: 10.1016/j.foodchem.2018.12.059
[27]	JUAN I M, CYRAS V P, GIUDICESSI S L, et al. Influence of the glycerol content and temperature on the rheology of native and acetylated starches during and after gelatinization[J]. Journal of Applied Polymer Science,2015,120(6):3410−3420.
[28]	HESARINEJAD M A, KOOCHEKI A, RAZAVI S. Dynamic rheological properties of Lepidium perfoliatum seed gum: effect of concentration, temperature and heating/ cooling rate[J]. Food Hydrocolloids,2014,35:583−589. doi: 10.1016/j.foodhyd.2013.07.017
[29]	DING L, LIU Z, SONG S, et al. Structural characteristics and rheological properties of hydroxypropyl trimethyl ammonium chloride chitosan[J]. International Journal of Biological Macromolecules,2022,216:312−321. doi: 10.1016/j.ijbiomac.2022.06.175
[30]	江体乾. 化工流变学[M]. 上海: 华东理工大学出版社, 2004: 106. JIANG T Q. Chemical rheology [M]. Shanghai: East China University of Science and Technology Press, 2004: 106.

Supplements (0)

Get Citation

PDF

XML

Article Metrics

Article views (133) PDF downloads (19)

Science and Technology of Food Industry

Preparation, Characterization and Rheological Properties of Acetylated Cassava Starch

Abstract

References

Catalog

Article Metrics

Export File

Citation

Format

Content