Poly24303 Vol. 23 No. 3 (2024)

Vol. 23, No. 3 (2024), Poly24303 https://doi.org/10.24275/rmiq/Poly24303

Increase in the degree of substitution of cassava starches by dual modification processes

Authors

G.M. Suárez-Castillo, J.G. Salcedo-Guadalupe, K.P. Contreras-Lozano, M.G. Rangel-Pérez, M.A. Cervera-Ricardo, J.A. Figueroa-Flórez

Abstract

The dense packing of cassava starch determined by a semi-crystalline structure is responsible for obtaining low degrees of substitution in the acetylation processes. The present study evaluated the effect of dual modifications combining physical and chemical treatments on the degree of substitution (DS), structural, morphological, pasting and gelatinization properties of cassava starches. Four physical treatments such as annealing (ANN), heat- moisture (HMT), ultrasound (UTS) and homogenization (HMG) were used to subsequently perform the chemical modification of acetylation with acetic anhydride for each treatment. The modification was confirmed by infrared spectroscopy with the presence of the carboxyl group (C=O) characteristic of starch acetates. The modified starches did not change the type-A crystalline pattern, however, they presented decreases in the intensities of the peaks, relative crystallinity, as well as greater stability upon heating and less retrogradation. In conclusion, the dual physicochemical modification is an alternative to increase the efficiency of the chemical reaction, decreasing the use of chemical agents and increasing the GS achieved, which enables its application in the biofilm industry.

Keywords

Physical treatments, starch acetates, crystallinity, dual modification, morphology.

References
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Cham, S., & Suwannaporn, P. (2010). Effect of hydrothermal treatment of rice flour on various rice noodles quality. Journal of Cereal Science, 51(3), 284–291. https://doi.org/10.1016/j.jcs.2010.01.002
Chen, Z., Schols, H. A., & Voragen, A. G. J. (2004). Differently sized granules from acetylated potato and sweet potato starches differ in the acetyl substitution pattern of their amylose populations. Carbohydrate Polymers, 56(2), 219–226. https://doi.org/10.1016/j.carbpol.2004.02.004
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