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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 anhydri...

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Main Authors: Hong, Lee Fen, Cheng, Lai Hoong, Chong, Yew Lee, Kok, Khiang Peh
Format: Article
Language:English
Published: University of Zagreb 2015
Subjects:
RS1-441 Pharmacy and materia medica
T1-995 Technology(General)
Online Access:http://eprints.usm.my/38428/1/Characterisation_of_Physicochemical_Properties_of_Propionylated_Corn.pdf
http://eprints.usm.my/38428/
https://doi.org/10.17113/ft b.53.03.15.3907
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spelling my.usm.eprints.38428 http://eprints.usm.my/38428/ Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser Hong, Lee Fen Cheng, Lai Hoong Chong, Yew Lee Kok, Khiang Peh RS1-441 Pharmacy and materia medica T1-995 Technology(General) 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 esterifi cation process, twelve starch propionates with DS of 0.47 to 0.94 were prepared. FTIR and NMR confi rmed the introduction of propionyl groups to the starch. X-ray diff raction patt ern 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. University of Zagreb 2015 Article PeerReviewed application/pdf en http://eprints.usm.my/38428/1/Characterisation_of_Physicochemical_Properties_of_Propionylated_Corn.pdf Hong, Lee Fen and Cheng, Lai Hoong and Chong, Yew Lee and Kok, Khiang Peh (2015) Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser. Food Technology and Biotechnology, 53 (3). pp. 278-285. ISSN 1330-9862 https://doi.org/10.17113/ft b.53.03.15.3907
institution Universiti Sains Malaysia
building Hamzah Sendut Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Sains Malaysia
content_source USM Institutional Repository
url_provider http://eprints.usm.my/
language English
topic RS1-441 Pharmacy and materia medica
T1-995 Technology(General)
spellingShingle RS1-441 Pharmacy and materia medica
T1-995 Technology(General)
Hong, Lee Fen
Cheng, Lai Hoong
Chong, Yew Lee
Kok, Khiang Peh
Characterisation of Physicochemical Properties of Propionylated Corn Starch and Its Application as Stabiliser
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 esterifi cation process, twelve starch propionates with DS of 0.47 to 0.94 were prepared. FTIR and NMR confi rmed the introduction of propionyl groups to the starch. X-ray diff raction patt ern 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.
format Article
author Hong, Lee Fen
Cheng, Lai Hoong
Chong, Yew Lee
Kok, Khiang Peh
author_facet Hong, Lee Fen
Cheng, Lai Hoong
Chong, Yew Lee
Kok, Khiang Peh
author_sort Hong, Lee Fen
title 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_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_sort characterisation of physicochemical properties of propionylated corn starch and its application as stabiliser
publisher University of Zagreb
publishDate 2015
url http://eprints.usm.my/38428/1/Characterisation_of_Physicochemical_Properties_of_Propionylated_Corn.pdf
http://eprints.usm.my/38428/
https://doi.org/10.17113/ft b.53.03.15.3907
_version_ 1643709354494394368
score 13.211869

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