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Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment

Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modifi...

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Autores principales: Marta, Herlina, Hasya, Hana Nur Layalia, Lestari, Zahra Indah, Cahyana, Yana, Arifin, Heni Radiani, Nurhasanah, Siti
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9699444/
https://www.ncbi.nlm.nih.gov/pubmed/36432972
http://dx.doi.org/10.3390/polym14224845
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author Marta, Herlina
Hasya, Hana Nur Layalia
Lestari, Zahra Indah
Cahyana, Yana
Arifin, Heni Radiani
Nurhasanah, Siti
author_facet Marta, Herlina
Hasya, Hana Nur Layalia
Lestari, Zahra Indah
Cahyana, Yana
Arifin, Heni Radiani
Nurhasanah, Siti
author_sort Marta, Herlina
collection PubMed
description Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modification (OSA), and citric acid cross-linking (CA). This study aimed to examine the changes in chemical composition, crystallinity, and functional properties of the native sago starch after physical and chemical modifications. The results show that physical modification caused greater granule damage than chemical modification. All modification treatments did not alter the type of crystallinity but decreased the relative crystallinity of native starch. New functional groups were formed in chemically modified starches at a wavelength of 1700–1725 cm(−1). The degree of order (DO) and degree of double helix (DD) of the modified starches were also not significantly different from the native sample, except for AHT and OPT, respectively. Physical modification decreased the swelling volume, while chemical modification increased its value and is inversely proportional to solubility. AHT and OPT starches have the best freeze–thaw stability among others, indicating that both starches have the potential to be applied in frozen food.
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spelling pubmed-96994442022-11-26 Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment Marta, Herlina Hasya, Hana Nur Layalia Lestari, Zahra Indah Cahyana, Yana Arifin, Heni Radiani Nurhasanah, Siti Polymers (Basel) Article Sago starch has weaknesses such as low thermal stability and high syneresis. Modifications were made to improve the characteristics of native sago starch. In this study, sago starch was modified by autoclave-heating treatment (AHT), osmotic-pressure treatment (OPT), octenyl-succinic anhydride modification (OSA), and citric acid cross-linking (CA). This study aimed to examine the changes in chemical composition, crystallinity, and functional properties of the native sago starch after physical and chemical modifications. The results show that physical modification caused greater granule damage than chemical modification. All modification treatments did not alter the type of crystallinity but decreased the relative crystallinity of native starch. New functional groups were formed in chemically modified starches at a wavelength of 1700–1725 cm(−1). The degree of order (DO) and degree of double helix (DD) of the modified starches were also not significantly different from the native sample, except for AHT and OPT, respectively. Physical modification decreased the swelling volume, while chemical modification increased its value and is inversely proportional to solubility. AHT and OPT starches have the best freeze–thaw stability among others, indicating that both starches have the potential to be applied in frozen food. MDPI 2022-11-10 /pmc/articles/PMC9699444/ /pubmed/36432972 http://dx.doi.org/10.3390/polym14224845 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Marta, Herlina
Hasya, Hana Nur Layalia
Lestari, Zahra Indah
Cahyana, Yana
Arifin, Heni Radiani
Nurhasanah, Siti
Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment
title Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment
title_full Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment
title_fullStr Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment
title_full_unstemmed Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment
title_short Study of Changes in Crystallinity and Functional Properties of Modified Sago Starch (Metroxylon sp.) Using Physical and Chemical Treatment
title_sort study of changes in crystallinity and functional properties of modified sago starch (metroxylon sp.) using physical and chemical treatment
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9699444/
https://www.ncbi.nlm.nih.gov/pubmed/36432972
http://dx.doi.org/10.3390/polym14224845
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