Properties of Modified Cassava Starch Using Amylase Enzyme and Octenyl Succinic Anhydride
Abstract
Modification of starch using enzymes and chemical were conducted in order to make it possible for food product .Cassava starch was hydrolyzed by a mixture of α-amylase and amyloglucosidase at the total concentration of 0.139% (dry starch basis). Then, esterification of octenyl succinic anhydride were applied. Modification condition (with enzymes or chemical) that giving the best starch properties were then selected to produce hydrolyzed octenyl succinylated cassava starch. The results showed that the most proper condition for cassava starch modification in this study was enzymatic digestion for 24 hours followed by esterification of octenyl succinic anhydride at 3% (w/w) (Hydrolyzed octenyl succinylated cassava starch). Hydrolyzed octenyl succinylated cassava starch granules with sponge-like and shells with the interior hydrolyzed was produced. The gelatinization temperature of hydrolyzed octenyl succinylated cassava starch was significantly higher than native and octenyl succinylated cassava starch (p˂0.05) The retrogradation of native, hydrolyzed, octenyl succinylated and hydrolyzed octenyl succinylated cassava starch were 18.99, 23.65, 10.26 and 7.62 %, respectively. Keywords: Native cassava starch, Hydrolyzed octenyl succinylated cassava starch, Hydrolyzed cassava starch, Octenyl succinylated cassava starchReferences
Betancur, A.B., Cervera, E.G., Herñandez, E.C., & Guerrero, L.H. (2002). Chemical Modification of Jack Bean (Canavalia ensiformis) Starch by Succinylation. Starch/Stärke, 54, 540-546.
Betancur, A.B., Chel, G.L., & Cañizares, H.E. (1997). Acetylation and Characterization of Canavalia ensiformis Starch. Journal of Agricultural Food Chemistry, 45, 378-382.
Bhandari, P.N., & Singhal, R.S. (2002). Effect of Succinylation on the Corn and Amaranth Starch Pastes. Carbohydrate Polymer, 48, 233-240.
Caldwell, C.G., & Wurzburg, O.B. (1953). Modification of Starch with Octenyl Succinic Anhydride. U.S. Pat. 2,661,349
Chen, Y. S., Huang, S. R., Tang, Z. F., Chen, X. W., & Zhang, Z. F. (2011). Structural Changes of Cassava Starch Granules Hydrolyzed by a Mixture of Alpha-Amylase and Glucoamylase. Carbohydrate Polymers, 85 (1), 272-275.
Chun, J., Lim, S.,Takeda, Y., & Shoki, M. (1997). Properties of High Crystalline Rice Amylodextrins Prepare in Acid-Alcohol Media as Fat Replacer. Cereal Food World, 42, 813-8
Doungjai, T., & Charoenrein, S. (2006). Thermal and Pasting Properties of Native and Acid-Treated Starches Derivatized by 1-Octenyl Succinic Anhydride. Carbohydrate Polymers, 66, 258-265.
FAO. (1997). Compendium of Food Additive Specification, Addendum 5, FAO Food and Nutrition Paper – 52 addenum 5. Joint FAO/WHO Expert Committee on Food Additives 49th, Rome
Jacobs, H., Eerlingen, R.C., Clauwaert, W., & Delcour, J.A. (1995). Influence of Annealing on the Pasting Properties of Starches from Varying Botanical sources. Cereal Chemistry, 72, 480-487.
Karim, A. A., Norziah, M.H., & Seow, C.C. (2000). Method of Starch Retrogradation. Food Chemistry, 71, 9.
Larsson, L., & Eliasson, A.C. (1991). Annealing of Starch at an Intermediate Water Content. Starch/Stärke, 43(6), 227-231.
Leach, HW., Mc Cowen, L. D., & Schoch, T. J. (1959). Structure of the Starch Granule. I. Swelling and Solubility Patterns of Various Starches. Cereal Chemistry, 36, 534–544.
Liu, Q., & Thompson, D.B. (1998). Effects of Moisture Content and Different Gelatinization Heating Temperature on Retrogradation of Waxy – Type Maize Starch. Carbohydrate Research, 314, 221-235.
Napaporn, A., & Saiyavit, V. (2003). Characterization and Utilization of Acid –Modified Crosslinked Tapioca Starch in Phamacecal Tablets. Carbohydrate Polymers, 53, 263-270.
Noppaporn, P. (2007). Modification of Amphoteric Tapioca Starch Containing Different Anionic Groups. Master Thesis, Suranaree University, 97 p. (in Thai)
Sasaki, T., Yasui, T., & Maisaki, J. (2000). Effect of Amylase Content on Gelatinization, Retrogradation and Pasting Properties of Starch from Waxy and Non-Waxy Wheat and Their FI Seed. Cereal chemistry, 77, 58-63.
Segura, E. M., & Sira, E. E. P. (2003). Characterization of Native and Modified Cassava Starches by Scanning Electro Microscopy and X-ray DiffractionTechniques. Cereal World, 48(2), 78-81.
Seow, C. C., & Thevamalar, K. (1993). Internal Plasticization of Granular Rice Starch by Hydroxypropylation: Effects on Phase Transitions Associated with Gelatinization. Starch/Stärke, 45(3), 85–88.
Shogren, R.L., Viswanathan, A., Felker, F., & Gross, R.A. (2000). Distribution of Octenyl Succinate Groups in Octenyl Succinic Anhydride Modified Waxy Maize Starch. Starch/Stärke, 52,196-204.
Singh, N., Chawla, D., & Singh, J. (2004). Influence of Acetic Anhydride on Physicochemical, Morphological and Thermal Properties of Corn and Potato Starch. Food Chemistry, 86, 601-608.
Song, X., He, G., Ruan, H., & Chen, Q. (2006). Preparation and Properties of Octenyl Succinic Anhydride Modified Early Indica Rice Starch. Starch/Stärke, 58,109-117.
Sriroth, K., Santisopasri, V., Petchalanuwat, C., Kurotjanawong, K., Piyachomkwan, K., & Oates, C.G. (1999). Cassava Starch Granule Structure – Function Properties: Influence of Time and Condition at Harvest on Four Cultivars of Cassava Starch. Carbohydrate Polymer, 38( 2), 161-170.
Sweedman, M. C., Tizzotti, M. J., Schäfer, C., & Gilbert, R. G. (2013). Structure and Physicochemical Properties of Octenyl Succinic Anhydride Modified Starches: A Review. Carbohydrate Polymer, 92, 905–920.
Timgren, A., Marilyn, R., Petr, D., Diana, M., & Malin, S. (2013). Emulsion Stabilizing Capacity of Intact Starch Granules Modified by Heat Treatment of Octenyl Succinic Anhydride. Food Science and Nutrition, 1( 2), 157-171.
Uthumporn, U., Zaidul, I. S.M., & Karim, A. A. (2010). Hydrolysis of Granular Starch at Sub Gelatinization Temperature Using a Mixture of Amylolytic Enzymes. Food and Bioproducts Processing, 88, 47-54.
Wang, W.J., Powell, A.D., & Otes, C.G. (1995). Pattern of Enzyme Hydrolysis in Row Sago Starch: Effects of Processing History. Carbohydrate Polymer,26, 91-97.
Ward, J.E.K., Hoseney, R.C., & Seiv, P.A. (1994). Retrogradation of Amylopectin from Maize and Wheat Starch. Cereal chemistry. 71, 71-150.
Wurzburg, O.B. (1987). Introduction. In Wurzburg, O.B, ed. Modified Starches: Properties and Uses. CRC Press, Boca Raton, Florida
Zhang, Z., Siming, Z., & Shanbai, X. (2010). Synthesis of Octenyl Succinic Derivative of Mechanically Activated Indica Rice Starch. Starch/Stärke. 62, 78-85.
Zherebtsov, N. A., Ruadze, I.D., & Yakovlev, A.N. (1995). Mechanism of Acid-Catalyzed and Enzymatic Hydrolysis of Starch. Applied Biochemical and Microbiology, 31, 511-514.
Betancur, A.B., Chel, G.L., & Cañizares, H.E. (1997). Acetylation and Characterization of Canavalia ensiformis Starch. Journal of Agricultural Food Chemistry, 45, 378-382.
Bhandari, P.N., & Singhal, R.S. (2002). Effect of Succinylation on the Corn and Amaranth Starch Pastes. Carbohydrate Polymer, 48, 233-240.
Caldwell, C.G., & Wurzburg, O.B. (1953). Modification of Starch with Octenyl Succinic Anhydride. U.S. Pat. 2,661,349
Chen, Y. S., Huang, S. R., Tang, Z. F., Chen, X. W., & Zhang, Z. F. (2011). Structural Changes of Cassava Starch Granules Hydrolyzed by a Mixture of Alpha-Amylase and Glucoamylase. Carbohydrate Polymers, 85 (1), 272-275.
Chun, J., Lim, S.,Takeda, Y., & Shoki, M. (1997). Properties of High Crystalline Rice Amylodextrins Prepare in Acid-Alcohol Media as Fat Replacer. Cereal Food World, 42, 813-8
Doungjai, T., & Charoenrein, S. (2006). Thermal and Pasting Properties of Native and Acid-Treated Starches Derivatized by 1-Octenyl Succinic Anhydride. Carbohydrate Polymers, 66, 258-265.
FAO. (1997). Compendium of Food Additive Specification, Addendum 5, FAO Food and Nutrition Paper – 52 addenum 5. Joint FAO/WHO Expert Committee on Food Additives 49th, Rome
Jacobs, H., Eerlingen, R.C., Clauwaert, W., & Delcour, J.A. (1995). Influence of Annealing on the Pasting Properties of Starches from Varying Botanical sources. Cereal Chemistry, 72, 480-487.
Karim, A. A., Norziah, M.H., & Seow, C.C. (2000). Method of Starch Retrogradation. Food Chemistry, 71, 9.
Larsson, L., & Eliasson, A.C. (1991). Annealing of Starch at an Intermediate Water Content. Starch/Stärke, 43(6), 227-231.
Leach, HW., Mc Cowen, L. D., & Schoch, T. J. (1959). Structure of the Starch Granule. I. Swelling and Solubility Patterns of Various Starches. Cereal Chemistry, 36, 534–544.
Liu, Q., & Thompson, D.B. (1998). Effects of Moisture Content and Different Gelatinization Heating Temperature on Retrogradation of Waxy – Type Maize Starch. Carbohydrate Research, 314, 221-235.
Napaporn, A., & Saiyavit, V. (2003). Characterization and Utilization of Acid –Modified Crosslinked Tapioca Starch in Phamacecal Tablets. Carbohydrate Polymers, 53, 263-270.
Noppaporn, P. (2007). Modification of Amphoteric Tapioca Starch Containing Different Anionic Groups. Master Thesis, Suranaree University, 97 p. (in Thai)
Sasaki, T., Yasui, T., & Maisaki, J. (2000). Effect of Amylase Content on Gelatinization, Retrogradation and Pasting Properties of Starch from Waxy and Non-Waxy Wheat and Their FI Seed. Cereal chemistry, 77, 58-63.
Segura, E. M., & Sira, E. E. P. (2003). Characterization of Native and Modified Cassava Starches by Scanning Electro Microscopy and X-ray DiffractionTechniques. Cereal World, 48(2), 78-81.
Seow, C. C., & Thevamalar, K. (1993). Internal Plasticization of Granular Rice Starch by Hydroxypropylation: Effects on Phase Transitions Associated with Gelatinization. Starch/Stärke, 45(3), 85–88.
Shogren, R.L., Viswanathan, A., Felker, F., & Gross, R.A. (2000). Distribution of Octenyl Succinate Groups in Octenyl Succinic Anhydride Modified Waxy Maize Starch. Starch/Stärke, 52,196-204.
Singh, N., Chawla, D., & Singh, J. (2004). Influence of Acetic Anhydride on Physicochemical, Morphological and Thermal Properties of Corn and Potato Starch. Food Chemistry, 86, 601-608.
Song, X., He, G., Ruan, H., & Chen, Q. (2006). Preparation and Properties of Octenyl Succinic Anhydride Modified Early Indica Rice Starch. Starch/Stärke, 58,109-117.
Sriroth, K., Santisopasri, V., Petchalanuwat, C., Kurotjanawong, K., Piyachomkwan, K., & Oates, C.G. (1999). Cassava Starch Granule Structure – Function Properties: Influence of Time and Condition at Harvest on Four Cultivars of Cassava Starch. Carbohydrate Polymer, 38( 2), 161-170.
Sweedman, M. C., Tizzotti, M. J., Schäfer, C., & Gilbert, R. G. (2013). Structure and Physicochemical Properties of Octenyl Succinic Anhydride Modified Starches: A Review. Carbohydrate Polymer, 92, 905–920.
Timgren, A., Marilyn, R., Petr, D., Diana, M., & Malin, S. (2013). Emulsion Stabilizing Capacity of Intact Starch Granules Modified by Heat Treatment of Octenyl Succinic Anhydride. Food Science and Nutrition, 1( 2), 157-171.
Uthumporn, U., Zaidul, I. S.M., & Karim, A. A. (2010). Hydrolysis of Granular Starch at Sub Gelatinization Temperature Using a Mixture of Amylolytic Enzymes. Food and Bioproducts Processing, 88, 47-54.
Wang, W.J., Powell, A.D., & Otes, C.G. (1995). Pattern of Enzyme Hydrolysis in Row Sago Starch: Effects of Processing History. Carbohydrate Polymer,26, 91-97.
Ward, J.E.K., Hoseney, R.C., & Seiv, P.A. (1994). Retrogradation of Amylopectin from Maize and Wheat Starch. Cereal chemistry. 71, 71-150.
Wurzburg, O.B. (1987). Introduction. In Wurzburg, O.B, ed. Modified Starches: Properties and Uses. CRC Press, Boca Raton, Florida
Zhang, Z., Siming, Z., & Shanbai, X. (2010). Synthesis of Octenyl Succinic Derivative of Mechanically Activated Indica Rice Starch. Starch/Stärke. 62, 78-85.
Zherebtsov, N. A., Ruadze, I.D., & Yakovlev, A.N. (1995). Mechanism of Acid-Catalyzed and Enzymatic Hydrolysis of Starch. Applied Biochemical and Microbiology, 31, 511-514.
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2017-01-30
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