Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch

Autores
Palavecino, Pablo Martín; Penci, Maria Cecilia; Ribotta, Pablo Daniel
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to evaluate the impact of different chemical modification methods on starch from different botanical sources. Brown and white sorghum starch was isolated throughout a time saving process and avoiding the use of dangerous compounds. Brown and white sorghum and commercial cassava starch were treated using acetic acid, acetic anhydride and octanoyl chloride. Its chemical, morphological and thermal characterization was afterwards carried out. The modifications reduced amylose content and increased damaged starch. Both acetylation and acid treatment produced no significant changes in the size and shape of granules; yet, they increased superficial pores. SEM observations supported the results, indicating that octanoyl modification causes a partial destruction of the granule structure. Thus, particle size distribution changes significantly. Crystallinity degree decreased with all the modifications. However, the effect was more pronounced in octanoyl esterification. In general, modifications increase the water absorption of the native starch but no considerable effect was found over oil absorption, and gelatinization parameters were significantly altered as a result of modifications. Starch from these subtilized sources was successfully modified, which could arouse interest in its industrial production.
Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SeCyT; Argentina
Materia
CASSAVA STARCH
CHEMICAL MODIFICATION
PILOT-SCALE
SORGHUM STARCH
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/125701
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/125701
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starchPalavecino, Pablo MartínPenci, Maria CeciliaRibotta, Pablo DanielCASSAVA STARCHCHEMICAL MODIFICATIONPILOT-SCALESORGHUM STARCHhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to evaluate the impact of different chemical modification methods on starch from different botanical sources. Brown and white sorghum starch was isolated throughout a time saving process and avoiding the use of dangerous compounds. Brown and white sorghum and commercial cassava starch were treated using acetic acid, acetic anhydride and octanoyl chloride. Its chemical, morphological and thermal characterization was afterwards carried out. The modifications reduced amylose content and increased damaged starch. Both acetylation and acid treatment produced no significant changes in the size and shape of granules; yet, they increased superficial pores. SEM observations supported the results, indicating that octanoyl modification causes a partial destruction of the granule structure. Thus, particle size distribution changes significantly. Crystallinity degree decreased with all the modifications. However, the effect was more pronounced in octanoyl esterification. In general, modifications increase the water absorption of the native starch but no considerable effect was found over oil absorption, and gelatinization parameters were significantly altered as a result of modifications. Starch from these subtilized sources was successfully modified, which could arouse interest in its industrial production.Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SeCyT; ArgentinaElsevier Science2019-08-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/125701Palavecino, Pablo Martín; Penci, Maria Cecilia; Ribotta, Pablo Daniel; Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch; Elsevier Science; International Journal of Biological Macromolecules; 135; 15-8-2019; 521-5290141-8130CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0141813019313650info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2019.05.202info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:07Zoai:ri.conicet.gov.ar:11336/125701instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:41:07.4CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch
title Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch
spellingShingle Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch
Palavecino, Pablo Martín
CASSAVA STARCH
CHEMICAL MODIFICATION
PILOT-SCALE
SORGHUM STARCH
title_short Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch
title_full Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch
title_fullStr Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch
title_full_unstemmed Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch
title_sort Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch
dc.creator.none.fl_str_mv Palavecino, Pablo Martín
Penci, Maria Cecilia
Ribotta, Pablo Daniel
author Palavecino, Pablo Martín
author_facet Palavecino, Pablo Martín
Penci, Maria Cecilia
Ribotta, Pablo Daniel
author_role author
author2 Penci, Maria Cecilia
Ribotta, Pablo Daniel
author2_role author
author
dc.subject.none.fl_str_mv CASSAVA STARCH
CHEMICAL MODIFICATION
PILOT-SCALE
SORGHUM STARCH
topic CASSAVA STARCH
CHEMICAL MODIFICATION
PILOT-SCALE
SORGHUM STARCH
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this work was to evaluate the impact of different chemical modification methods on starch from different botanical sources. Brown and white sorghum starch was isolated throughout a time saving process and avoiding the use of dangerous compounds. Brown and white sorghum and commercial cassava starch were treated using acetic acid, acetic anhydride and octanoyl chloride. Its chemical, morphological and thermal characterization was afterwards carried out. The modifications reduced amylose content and increased damaged starch. Both acetylation and acid treatment produced no significant changes in the size and shape of granules; yet, they increased superficial pores. SEM observations supported the results, indicating that octanoyl modification causes a partial destruction of the granule structure. Thus, particle size distribution changes significantly. Crystallinity degree decreased with all the modifications. However, the effect was more pronounced in octanoyl esterification. In general, modifications increase the water absorption of the native starch but no considerable effect was found over oil absorption, and gelatinization parameters were significantly altered as a result of modifications. Starch from these subtilized sources was successfully modified, which could arouse interest in its industrial production.
Fil: Palavecino, Pablo Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SeCyT; Argentina
description The aim of this work was to evaluate the impact of different chemical modification methods on starch from different botanical sources. Brown and white sorghum starch was isolated throughout a time saving process and avoiding the use of dangerous compounds. Brown and white sorghum and commercial cassava starch were treated using acetic acid, acetic anhydride and octanoyl chloride. Its chemical, morphological and thermal characterization was afterwards carried out. The modifications reduced amylose content and increased damaged starch. Both acetylation and acid treatment produced no significant changes in the size and shape of granules; yet, they increased superficial pores. SEM observations supported the results, indicating that octanoyl modification causes a partial destruction of the granule structure. Thus, particle size distribution changes significantly. Crystallinity degree decreased with all the modifications. However, the effect was more pronounced in octanoyl esterification. In general, modifications increase the water absorption of the native starch but no considerable effect was found over oil absorption, and gelatinization parameters were significantly altered as a result of modifications. Starch from these subtilized sources was successfully modified, which could arouse interest in its industrial production.
publishDate 2019
dc.date.none.fl_str_mv 2019-08-15
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/125701
Palavecino, Pablo Martín; Penci, Maria Cecilia; Ribotta, Pablo Daniel; Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch; Elsevier Science; International Journal of Biological Macromolecules; 135; 15-8-2019; 521-529
0141-8130
CONICET Digital
CONICET
url http://hdl.handle.net/11336/125701
identifier_str_mv Palavecino, Pablo Martín; Penci, Maria Cecilia; Ribotta, Pablo Daniel; Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch; Elsevier Science; International Journal of Biological Macromolecules; 135; 15-8-2019; 521-529
0141-8130
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0141813019313650
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ijbiomac.2019.05.202
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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