Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser
A series of propionylated starches with diff erent degrees of substitution (DS) was synthesised and their physicochemical properties and application as a stabiliser were investigated. Starch propionates with moderate DS were prepared by esterifi cation of native corn starch with propionic anhydride....
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2015-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/214289 |
| _version_ | 1797208053458665472 |
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| author | Lee-Fen Hong Lai-Hoong Cheng Chong Yew Lee Kok Khiang Peh |
| author_facet | Lee-Fen Hong Lai-Hoong Cheng Chong Yew Lee Kok Khiang Peh |
| author_sort | Lee-Fen Hong |
| collection | DOAJ |
| description | A series of propionylated starches with diff erent degrees of substitution (DS) was synthesised and their physicochemical properties and application as a stabiliser were investigated. Starch propionates with moderate DS were prepared by esterifi cation of native corn starch with propionic anhydride. By varying the reaction times of the esterification process, twelve starch propionates with DS of 0.47 to 0.94 were prepared. FTIR and NMR confirmed the introduction of propionyl groups to the starch. X-ray diffraction pattern showed reduced crystallinity in the starch propionates. The contact angle was found to increase proportionately with the increase in DS. Swelling power results showed that starch propionates were able to swell more than native corn starch at low temperature (40°C). Oil-in-water (O/W) emulsions prepared using starch propionates (DS of 0.64 to 0.86) showed exceptional stability when challenged by centrifugation stress test. These stable O/W emulsions had viscosities in the range of 1236.7–3330.0 mPa·s. In conclusion, moderately substituted short-chain (propionylated) starches could be a promising cold swelling starch, thickener and O/W emulsion stabiliser in food, pharmaceutical and cosmetic industries. |
| first_indexed | 2024-04-24T09:32:41Z |
| format | Article |
| id | doaj.art-f7dd299cc35b49a8a6b597a584813d1c |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:32:41Z |
| publishDate | 2015-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-f7dd299cc35b49a8a6b597a584813d1c2024-04-15T13:42:55ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062015-01-0153327828510.17113/ftb.53.03.15.3907Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as StabiliserLee-Fen Hong0Lai-Hoong Cheng1Chong Yew Lee2Kok Khiang Peh3School of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, MalaysiaSchool of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, MalaysiaSchool of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, MalaysiaA series of propionylated starches with diff erent degrees of substitution (DS) was synthesised and their physicochemical properties and application as a stabiliser were investigated. Starch propionates with moderate DS were prepared by esterifi cation of native corn starch with propionic anhydride. By varying the reaction times of the esterification process, twelve starch propionates with DS of 0.47 to 0.94 were prepared. FTIR and NMR confirmed the introduction of propionyl groups to the starch. X-ray diffraction pattern showed reduced crystallinity in the starch propionates. The contact angle was found to increase proportionately with the increase in DS. Swelling power results showed that starch propionates were able to swell more than native corn starch at low temperature (40°C). Oil-in-water (O/W) emulsions prepared using starch propionates (DS of 0.64 to 0.86) showed exceptional stability when challenged by centrifugation stress test. These stable O/W emulsions had viscosities in the range of 1236.7–3330.0 mPa·s. In conclusion, moderately substituted short-chain (propionylated) starches could be a promising cold swelling starch, thickener and O/W emulsion stabiliser in food, pharmaceutical and cosmetic industries.https://hrcak.srce.hr/file/214289starch propionatedegree of substitutionphysicochemical propertiesoil-in-water emulsionstabiliser |
| spellingShingle | Lee-Fen Hong Lai-Hoong Cheng Chong Yew Lee Kok Khiang Peh Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser Food Technology and Biotechnology starch propionate degree of substitution physicochemical properties oil-in-water emulsion stabiliser |
| title | Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser |
| title_full | Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser |
| title_fullStr | Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser |
| title_full_unstemmed | Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser |
| title_short | Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser |
| title_sort | characterisation of physicochemical properties of propionylated corn starch and its application as stabiliser |
| topic | starch propionate degree of substitution physicochemical properties oil-in-water emulsion stabiliser |
| url | https://hrcak.srce.hr/file/214289 |
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