Pub Date : 2020-03-11DOI: 10.5772/intechopen.89744
Zhongdong Liu, Boxiang Liu, Guohua Wei, Z. Xin, Hua-Bin Wang
In this study, we have prepared starch and Brown algae sugar ester dodecenylsuccinic, and by using infrared rays, scanning electron microscopy (SEM), and differential scanning calorimetry (DSC), we studied the structures and properties of the starch and Brown algae sugar ester dodecenylsuccinic. In addition, we studied the possibility of using this modified starch and Brown algae as emulsifier that can be used in ice cream.
{"title":"Studies on the Property and Application of Starch Sugar Ester Dodecenylsuccinic","authors":"Zhongdong Liu, Boxiang Liu, Guohua Wei, Z. Xin, Hua-Bin Wang","doi":"10.5772/intechopen.89744","DOIUrl":"https://doi.org/10.5772/intechopen.89744","url":null,"abstract":"In this study, we have prepared starch and Brown algae sugar ester dodecenylsuccinic, and by using infrared rays, scanning electron microscopy (SEM), and differential scanning calorimetry (DSC), we studied the structures and properties of the starch and Brown algae sugar ester dodecenylsuccinic. In addition, we studied the possibility of using this modified starch and Brown algae as emulsifier that can be used in ice cream.","PeriodicalId":118067,"journal":{"name":"Chemical Properties of Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127088667","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-11DOI: 10.5772/intechopen.88870
H. Nawaz, Rashem Waheed, Mubashir Nawaz, D. Shahwar
Starch is a naturally occurring glucose homo-polysaccharide of nutritional, pharmaceutical, and industrial importance. The complex polymeric structure and poor solubility of native starch in water limits their importance at pharmaceutical and industrial level. The structure, reactivity, and functionality of the native starch can be modified by physical, chemical, enzymatic, and biotechnological methods. Various physical modifications techniques, including the thermal, radio-thermal, freezing and thawing, annealing, high-pressure, ultrasonic, and pulsed electric field treatment, and chemical modifications, including oxidation, etherification, esterification, cationization, cross-linking, and graft polymerization, have been found to change the surface properties, polarity and linearity of the molecular chains, the degree of substitution, the polymeric, granular, and crystalline structure, amylose to amylopectin ratio, solubility, viscosity, pasting, gelatinization, swelling, water absorption, and emulsifying properties of starch. The structural changes have resulted in the improvement of thermal and freeze-thaw stability, viscosity, solubility, water binding capacity, swelling power, gelling ability, and enzymatic digestibility of starch. The exposure of reactive functional groups after physical or chemical modification modifies the reactivity of starch toward water, oil, acids, enzymes, and other chemical species. These modification techniques have led to some revolutionary changes in reactivity, functionality, and application of starch in various fields.
{"title":"Physical and Chemical Modifications in Starch Structure and Reactivity","authors":"H. Nawaz, Rashem Waheed, Mubashir Nawaz, D. Shahwar","doi":"10.5772/intechopen.88870","DOIUrl":"https://doi.org/10.5772/intechopen.88870","url":null,"abstract":"Starch is a naturally occurring glucose homo-polysaccharide of nutritional, pharmaceutical, and industrial importance. The complex polymeric structure and poor solubility of native starch in water limits their importance at pharmaceutical and industrial level. The structure, reactivity, and functionality of the native starch can be modified by physical, chemical, enzymatic, and biotechnological methods. Various physical modifications techniques, including the thermal, radio-thermal, freezing and thawing, annealing, high-pressure, ultrasonic, and pulsed electric field treatment, and chemical modifications, including oxidation, etherification, esterification, cationization, cross-linking, and graft polymerization, have been found to change the surface properties, polarity and linearity of the molecular chains, the degree of substitution, the polymeric, granular, and crystalline structure, amylose to amylopectin ratio, solubility, viscosity, pasting, gelatinization, swelling, water absorption, and emulsifying properties of starch. The structural changes have resulted in the improvement of thermal and freeze-thaw stability, viscosity, solubility, water binding capacity, swelling power, gelling ability, and enzymatic digestibility of starch. The exposure of reactive functional groups after physical or chemical modification modifies the reactivity of starch toward water, oil, acids, enzymes, and other chemical species. These modification techniques have led to some revolutionary changes in reactivity, functionality, and application of starch in various fields.","PeriodicalId":118067,"journal":{"name":"Chemical Properties of Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128942711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2020-03-11DOI: 10.5772/intechopen.90159
William Russell Sullivan
{"title":"Resistant Starch","authors":"William Russell Sullivan","doi":"10.5772/intechopen.90159","DOIUrl":"https://doi.org/10.5772/intechopen.90159","url":null,"abstract":"","PeriodicalId":118067,"journal":{"name":"Chemical Properties of Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2020-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120859111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-12-06DOI: 10.5772/intechopen.90286
O. Fatokun
Starch occurs in form of granules and constitutes a primary manner in which of carbohydrates are stored chiefly in seeds and underground organs and spar-ingly in other morphological parts such as leaf and bark parts of plants. Grains of transitional starch can be found in the stroma of chloroplast and cytoplasm in leaf parts when exposed to the sun and transferred to organs for storage at dark times. The shape and size, ratio of amylose and amylopectin content of starch grains are peculiar to different biological sources. A literature survey was carried out using various search engines. Journals were searched for using keywords such as microscopy, amylopectin, starch granules etc. The relative qualitative and quantitative properties of starches from various morphological parts of 35 species from 15 families were studied. The qualitative features of shape and size as observed from microscopy were not specific or peculiar to each genus and family as similar shapes and sizes cut across different species. Amylopectin and amylose contents varied considerably among all the species and can be used as one of the means of identification for medicinal plants and the delineation of plant species along with other genetic and physicochemical properties. shape, surface characteristics, gene expression, reaction with iodine, X-ray diffraction pattern and gelatinization.
{"title":"Micrometrics and Morphological Properties of Starch","authors":"O. Fatokun","doi":"10.5772/intechopen.90286","DOIUrl":"https://doi.org/10.5772/intechopen.90286","url":null,"abstract":"Starch occurs in form of granules and constitutes a primary manner in which of carbohydrates are stored chiefly in seeds and underground organs and spar-ingly in other morphological parts such as leaf and bark parts of plants. Grains of transitional starch can be found in the stroma of chloroplast and cytoplasm in leaf parts when exposed to the sun and transferred to organs for storage at dark times. The shape and size, ratio of amylose and amylopectin content of starch grains are peculiar to different biological sources. A literature survey was carried out using various search engines. Journals were searched for using keywords such as microscopy, amylopectin, starch granules etc. The relative qualitative and quantitative properties of starches from various morphological parts of 35 species from 15 families were studied. The qualitative features of shape and size as observed from microscopy were not specific or peculiar to each genus and family as similar shapes and sizes cut across different species. Amylopectin and amylose contents varied considerably among all the species and can be used as one of the means of identification for medicinal plants and the delineation of plant species along with other genetic and physicochemical properties. shape, surface characteristics, gene expression, reaction with iodine, X-ray diffraction pattern and gelatinization.","PeriodicalId":118067,"journal":{"name":"Chemical Properties of Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115111012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-11-29DOI: 10.5772/intechopen.89811
O. Kunle
Starch can be obtained from a variety of plant sources. The specific source of starch, the environmental conditions during starch maturation, and the age of the plant affect the physicochemical composition of the starch. This is because of the effect they have on critical factors especially the amylose amylopectin content of the starch as well as their relative quantities. These factors also affect the starch granule size and size distribution and the levels of minor components such as phosphates, lipids, and the nature of these interactions with amylose and amylopectin. In its wide use as a pharmaceutical excipient especially as binder and disintegrant, unmodified starch is affected in its functionality by the physicochemical properties of the starch. These factors especially by their influence on the swelling power and gelatinization as well as granule size and shape determine the properties of dosage forms in which the starches are used. This results in dosage forms that, although meeting compendial standards, differ in specific properties. The source of starches therefore affects the properties of pharmaceutical dosage forms. This should be taken into consideration in the choice of excipients in drug formulation and before the substitution of one starch for another in a formulation.
{"title":"Starch Source and Its Impact on Pharmaceutical Applications","authors":"O. Kunle","doi":"10.5772/intechopen.89811","DOIUrl":"https://doi.org/10.5772/intechopen.89811","url":null,"abstract":"Starch can be obtained from a variety of plant sources. The specific source of starch, the environmental conditions during starch maturation, and the age of the plant affect the physicochemical composition of the starch. This is because of the effect they have on critical factors especially the amylose amylopectin content of the starch as well as their relative quantities. These factors also affect the starch granule size and size distribution and the levels of minor components such as phosphates, lipids, and the nature of these interactions with amylose and amylopectin. In its wide use as a pharmaceutical excipient especially as binder and disintegrant, unmodified starch is affected in its functionality by the physicochemical properties of the starch. These factors especially by their influence on the swelling power and gelatinization as well as granule size and shape determine the properties of dosage forms in which the starches are used. This results in dosage forms that, although meeting compendial standards, differ in specific properties. The source of starches therefore affects the properties of pharmaceutical dosage forms. This should be taken into consideration in the choice of excipients in drug formulation and before the substitution of one starch for another in a formulation.","PeriodicalId":118067,"journal":{"name":"Chemical Properties of Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128132060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-10-30DOI: 10.5772/intechopen.88273
C. Chibuogwu, B. Amadi, Z. Anyaegbunam, Benjamin Emesiani, S. Ofoefule
Starch is a homo-glucose unit connected with glycosidic linkage. It is well known for its biodegradability, renewability, low cost, flexibility, and availability. However, to reach its potential in the pharmaceutical application, modification is necessary to solve the problem of solubility, retrogradation, and loss of viscosity. In this chapter, we discuss the different physical, chemical, enzymatic, and biotechnological modifications and their subsequent pharmaceutical application both as an excipient and directly as drug delivery vehicles. Overall, there were different characteristics conferred in a modification which were exploited in pharmaceutics, drug delivery, and antimicrobial preparation. We, however, believe that collation of the data on modification would go a long way toward standardizing the application of the modified products.
{"title":"Application of Starch and Starch Derivatives in Pharmaceutical Formulation","authors":"C. Chibuogwu, B. Amadi, Z. Anyaegbunam, Benjamin Emesiani, S. Ofoefule","doi":"10.5772/intechopen.88273","DOIUrl":"https://doi.org/10.5772/intechopen.88273","url":null,"abstract":"Starch is a homo-glucose unit connected with glycosidic linkage. It is well known for its biodegradability, renewability, low cost, flexibility, and availability. However, to reach its potential in the pharmaceutical application, modification is necessary to solve the problem of solubility, retrogradation, and loss of viscosity. In this chapter, we discuss the different physical, chemical, enzymatic, and biotechnological modifications and their subsequent pharmaceutical application both as an excipient and directly as drug delivery vehicles. Overall, there were different characteristics conferred in a modification which were exploited in pharmaceutics, drug delivery, and antimicrobial preparation. We, however, believe that collation of the data on modification would go a long way toward standardizing the application of the modified products.","PeriodicalId":118067,"journal":{"name":"Chemical Properties of Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133507550","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-10-28DOI: 10.5772/intechopen.88210
O. Adetunji
Excipients play a great role in ensuring that pharmaceutical dosage form meets the required specifications of quality approved by the relevant authorities. Starches are the most widely used excipients in dosage form development, but their use is enhanced by several modification methods (such as chemical degradation, physical alteration, enzymatic modifications or crystalline-genetic transformation), all aimed at restructuring the starch granules, thus ensuring that the reactive polymers are accessible to reactants. Chemical modification of starch usually follows the pathway of substitution, degradation or cross-linking. The most common approaches to chemical modification of starches for pharmaceutical use include oxidation, esterification and etherification, which are employed to optimize the structural and nutritional properties for targeted applications. The oxidant type, botanical origin of starch, and process conditions are all determinants of how effective the oxidation is. Esterification improves the hydrophobicity of starch usually via acetylation and phosphorylation, while etherification is a derivatization technique that involves the use of various alkylation agents such as dimethyl sulphate, diethyl sulphate, alkylene oxides (epoxides) and alkyl halides. Chemically modified starch enhances thermoplasticity, solubility and flow properties. In conclusion, chemically modified starches have shown excellent potentials and are, thus, incorporated as core excipients in several pharmaceutical drug formulations.
{"title":"Chemically Modified Starches as Excipients in Pharmaceutical Dosage Forms","authors":"O. Adetunji","doi":"10.5772/intechopen.88210","DOIUrl":"https://doi.org/10.5772/intechopen.88210","url":null,"abstract":"Excipients play a great role in ensuring that pharmaceutical dosage form meets the required specifications of quality approved by the relevant authorities. Starches are the most widely used excipients in dosage form development, but their use is enhanced by several modification methods (such as chemical degradation, physical alteration, enzymatic modifications or crystalline-genetic transformation), all aimed at restructuring the starch granules, thus ensuring that the reactive polymers are accessible to reactants. Chemical modification of starch usually follows the pathway of substitution, degradation or cross-linking. The most common approaches to chemical modification of starches for pharmaceutical use include oxidation, esterification and etherification, which are employed to optimize the structural and nutritional properties for targeted applications. The oxidant type, botanical origin of starch, and process conditions are all determinants of how effective the oxidation is. Esterification improves the hydrophobicity of starch usually via acetylation and phosphorylation, while etherification is a derivatization technique that involves the use of various alkylation agents such as dimethyl sulphate, diethyl sulphate, alkylene oxides (epoxides) and alkyl halides. Chemically modified starch enhances thermoplasticity, solubility and flow properties. In conclusion, chemically modified starches have shown excellent potentials and are, thus, incorporated as core excipients in several pharmaceutical drug formulations.","PeriodicalId":118067,"journal":{"name":"Chemical Properties of Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121661553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-10-23DOI: 10.5772/intechopen.88816
L. Ho, S. Wong
Resistant starch is a functional food ingredient that can resist enzymatic digestion in the small intestine and fermentation in large intestine. Resistant starch has many benefits to human health by promoting a balanced blood sugar and beneficial gut bacteria. This review highlighted the sources of different exotic fruit starch, such as banana, jackfruit, cempedak , durian , and breadfruit. The functional properties of these exotic fruit resistant starches were covered in this review. The effect of resistant starch on glycaemic index of food was revealed. This review also discussed on the applications of resistant starch in the production of food products and their effects on food quality. The provided information through the overall review could especially benefit the food industry in producing functional food products with great consumer acceptability.
{"title":"Resistant Starch from Exotic Fruit and Its Functional Properties: A Review of Recent Research","authors":"L. Ho, S. Wong","doi":"10.5772/intechopen.88816","DOIUrl":"https://doi.org/10.5772/intechopen.88816","url":null,"abstract":"Resistant starch is a functional food ingredient that can resist enzymatic digestion in the small intestine and fermentation in large intestine. Resistant starch has many benefits to human health by promoting a balanced blood sugar and beneficial gut bacteria. This review highlighted the sources of different exotic fruit starch, such as banana, jackfruit, cempedak , durian , and breadfruit. The functional properties of these exotic fruit resistant starches were covered in this review. The effect of resistant starch on glycaemic index of food was revealed. This review also discussed on the applications of resistant starch in the production of food products and their effects on food quality. The provided information through the overall review could especially benefit the food industry in producing functional food products with great consumer acceptability.","PeriodicalId":118067,"journal":{"name":"Chemical Properties of Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128922790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2019-08-05DOI: 10.5772/INTECHOPEN.87777
H. Egharevba
Starch is an important food product and a versatile biomaterial used world-wide for different purposes in many industrial sectors including foods, health, textile, chemical and engineering sector. Starch versatility in industrial applications is largely defined by its physicochemical properties and functionality. Starch in its native form has limited functionality and application. But advancements in biotechnology and chemical technological have led to wide-range modification of starch for different purposes. The objective of this chapter is to examine the different chemical reactions of starch and expose the food applications of the modification products. Several literatures on starch and reaction chemistry including online journals and books were analyzed, harmonized and rationalized. The reactions and mechanisms presented are explained based on the principles of reaction chemistry. Chemical modification of starch is based on the chemical reactivity of the constituent glucose monomers which are polyhydroxyl and can undergo several reactions. Starch can undergo reactions such as hydrolysis, esterification, etherification and oxidation. These reactions give modified starches which can be used in baked foods, confectionaries, soups and salad dressings. This chapter discusses the different chemical reactions of starch, the associated changes in functionality, as well as the applications of chemically modified starches in the food industry.
{"title":"Chemical Properties of Starch and Its Application in the Food Industry","authors":"H. Egharevba","doi":"10.5772/INTECHOPEN.87777","DOIUrl":"https://doi.org/10.5772/INTECHOPEN.87777","url":null,"abstract":"Starch is an important food product and a versatile biomaterial used world-wide for different purposes in many industrial sectors including foods, health, textile, chemical and engineering sector. Starch versatility in industrial applications is largely defined by its physicochemical properties and functionality. Starch in its native form has limited functionality and application. But advancements in biotechnology and chemical technological have led to wide-range modification of starch for different purposes. The objective of this chapter is to examine the different chemical reactions of starch and expose the food applications of the modification products. Several literatures on starch and reaction chemistry including online journals and books were analyzed, harmonized and rationalized. The reactions and mechanisms presented are explained based on the principles of reaction chemistry. Chemical modification of starch is based on the chemical reactivity of the constituent glucose monomers which are polyhydroxyl and can undergo several reactions. Starch can undergo reactions such as hydrolysis, esterification, etherification and oxidation. These reactions give modified starches which can be used in baked foods, confectionaries, soups and salad dressings. This chapter discusses the different chemical reactions of starch, the associated changes in functionality, as well as the applications of chemically modified starches in the food industry.","PeriodicalId":118067,"journal":{"name":"Chemical Properties of Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2019-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126112421","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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