Keywords
How to Cite
Abstract
The implementation of dual chemical modification on starch represents a sophisticated approach to enhance the functional properties of starch for wider applications, surpassing those achieved through single modification. This study aimed to investigate the optimal functional properties of sago starch by utilizing a dual chemical modification technique that involves hydroxypropylation and succinylation. The sago starch was first modified by hydroxypropylation with 7% w/w propylene oxide under an alkaline condition for 3 hours. This process produced a hydroxypropylated starch with a degree of substitution of 0.107. Subsequently, succinylation was employed using succinic anhydride at 1% to 5% of starch weight in alkaline solutions for 2 hours. The results determined that the optimum functional characteristics of the dual modified sago starch were achieved by 3% succinic anhydride, in which succinyl degree of substitution, water holding capacity, oil holding capacity, swelling power, and solubility were 0.096, 3.28 g g-1, 2.66 g g-1, 5.83 g g-1, and 14.71%, respectively. Pasting properties, infrared spectroscopy, and morphological structure were performed to determine the change in the modified sago starch characteristics after hydroxypropylation and succinylation.
Bintoro MH, Nurulhaq MI, Pratama AJ, Ahmad F, Ayulia L. Growing area of sago palm and its environment, Sago Palm: Multiple Contributions to Food Security and Sustainable Livelihoods, 17–29, 2018.
doi: 10.1007/978-981-10-5269-9_2
Yusuf MA, Romli M, Suprihatin, Wiloso EI. Carbon footprint of semi-mechanical sago starch production, Journal of Ecological Engineering, 20(11):159-166, 2019.
doi: 10.12911/22998993/110813
Ayuningtyas LP, Benita AM, Triastuti D. Functional properties of hydrothermally modified lesser yam (Dioscorea esculenta) starch, IOP Conference Series: Earth and Environmental Science, 746:012007, 2021.
doi: 10.1088/1755-1315/746/1/012007
Shahbazi M, Majzoobi M, Farahnaky A. Impact of shear force on functional properties of native starch and resulting gel and film, Journal of Food Engineering, 223:10–21, 2018.
doi: 10.1016/j.jfoodeng.2017.11.033
Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications, Food Chemistry, 342:128325, 2021.
doi: 10.1016/j.foodchem.2020.128325
Haq F, Yu H, Wang L, Teng L, Haroon M, Khan RU, Mehmood S, Bilal UA, Ullah RS, Khan A, Nazir A. Advances in chemical modifications of starches and their applications, Carbohydrate Research, 476:12–35, 2019.
doi: 10.1016/j.carres.2019.02.007
Li L, Hong Y, Gu Z, Cheng L, Li Z, Li Caiming. Effect of a dual modification by hydroxypropylation and acid hydrolysis on the structure and rheological properties of potato starch, Food Hydrocolloids, 77:825–833, 2018.
doi: 10.1016/j.foodhyd.2017.11.026
Kim HY, Jane J lin, Lamsal B. Hydroxypropylation improves film properties of high amylose corn starch, Industrial Crops and Products, 95:175–183, 2017.
doi: 10.1016/j.indcrop.2016.10.025
Wang L, Liu X, Wang J. Structural properties of chemically modified Chinese yam starches and their films, International Journal of Food Properties, 20(6):1239–1250, 2017.
doi: 10.1080/10942912.2016.1209775
Paramitasari D, Musa M, Putra ON, Suparman S, Pramana YS, Elisa S, Hidayat T, Tjahjono AE, Meidiawati DP, Pudjianto K, Supriyanti A. Hydroxypropylation for functional enhancement of sago starch: The effects of low propylene oxide concentration using response surface methodology, Journal of Agriculture and Food Research, 15:100933, 2024.
doi: 10.1016/j.jafr.2023.100933
Calderón-Castro A, Jacobo-Valenzuela N, Félix-Salazar LA, Zazueta-Morales J de J, Martínez-Bustos F, Fitch-Vargas PR, Carrillo-López A, Aguilar-Palazuelos E. Optimization of corn starch acetylation and succinylation using the extrusion process, Journal of Food Science and Technology, 56(8):3940–3950, 2019.
doi: 10.1007/s13197-019-03863-x
Suri S, Singh A. Modification of starch by novel and traditional ways: influence on the structure and functional properties, Sustainable Food Technology, 1(3):348–362, 2023.
doi: 10.1039/d2fb00043a
Núñez-Bretón LC, Torres-González CE, Del Ángel-Zumaya JA, Peredo-Lovillo A, Rivera- Villanueva JM, Perea-Flores MJ, Guzmán-Gerónimo RI, Manero O, González- Jiménez FE. Functionalization of starches from Mexican Oxalis tuberosa using dual chemical modification, Food Hydrocolloids, 149:109500, 2024.
doi: 10.1016/j.foodhyd.2023.109500
Basilio-Cortés UA, González-Cruz L, Velazquez G, Teniente-Martínez G, Gómez-Aldapa CA, Castro-Rosas J, Bernardino-Nicanor A. Effect of dual modification on the spectroscopic, calorimetric, viscosimetric and morphological characteristics of corn starch, Polymers,
(2):333, 2019.
doi: 10.3390/polym11020333
Zehra N, Ali TM, Hasnain A. Combined effects of hydroxypropylation and alcoholic alkaline treatment on structural, functional and rheological characteristics of sorghum and corn starches, International Journal of Biological Macromolecules, 174:22–31, 2021.
doi: 10.1016/j.ijbiomac.2021.01.096
Moin A, Ali TM, Hasnain A. Thermal, morphological, and physicochemical characteristics of succinylated–crosslinked rice starches, Cereal Chemistry, 96(5):885–894, 2019.
doi: 10.1002/cche.10191
Mehfooz T, Ali TM, Hasnain A. Effect of cross-linking on characteristics of succinylated and oxidized barley starch, Journal of Food Measurement and Characterization, 13(2):1058–1069, 2019.
doi: 10.1007/s11694-018-00021-3
Shaikh M, Ali TM, Hasnain A. Post succinylation effects on morphological, functional and textural characteristics of acid-thinned pearl millet starches, Journal of Cereal Science, 63:57–63, 2015.
doi: 10.1016/j.jcs.2015.02.006
Iftikhar SA, Chakraborty S, Dutta H. Effect of acetylation, hydroxypropylation and dual acetylation-hydroxypropylation on physicochemical and digestive properties of rice starches with different amylose content, Biointerface Research in Applied Chemistry,
(5):6788–6803, 2022.
doi: 10.33263/BRIAC125.67886803
Chen P, Zhang Y, Qiao Q, Tao X, Liu P, Xie F. Comparison of the structure and properties of hydroxypropylated acid-hydrolysed maize starches with different amylose/amylopectin contents, Food Hydrocolloids, 110:106134, 2021.
doi: 10.1016/j.foodhyd.2020.106134
Javadian N, Mohammadi Nafchi A, Bolandi M. The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch, Food Science and Nutrition, 9(10):5467–5476, 2021.
doi: 10.1002/fsn3.2506
Moin A, Ali TM, Hasnain A. Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings, International Journal of Biological Macromolecules, 105:843–851, 2017.
doi: 10.1016/j.ijbiomac.2017.07.109
Ariyantoro AR, Katsuno N, Nishizu T. Effects of dual modification with succinylation and annealing on physicochemical, thermal and morphological properties of corn starch, Foods, 7(9):133, 2018.
doi: 10.3390/foods7090133
Jung YS, Lee BH, Yoo SH. Physical structure and absorption properties of tailor-made porous starch granules produced by selected amylolytic enzymes, PLoS ONE, 12(7):e0181372, 2017.
doi: 10.1371/journal.pone.0181372
Dhull SB, Bangar SP, Deswal R, Dhandhi P, Kumar M, Trif M, Rusu A. Development and characterization of active native and cross-linked pearl millet starch-based film loaded with fenugreek oil, Foods, 10(12):3097, 2021.
doi: 10.3390/foods10123097
Khan A, Saini CS. Effect of roasting on physicochemical and functional properties of flaxseed flour, Cogent Engineering, 3(1):1145566, 2016.
doi: 10.1080/23311916.2016.1145566
Zehra N, Ali TM, Hasnain A. Combined effects of hydroxypropylation and alcoholic alkaline treatment on structural, functional and rheological characteristics of sorghum and corn starches, International Journal of Biological Macromolecules, 174:22–31, 2021.
doi: 10.1016/j.ijbiomac.2021.01.096
He D, Lv Y, Tong Q. Succinylation improves the thermal stability of egg white proteins, Molecules, 24(20):3783, 2019.
doi: 10.3390/molecules24203783
United States Food and Drugs Administration. Food additives permitted for direct addition to food for human consumption, United States of America: C.F.R, 21 CFR §172.892, 2023.
Moin A, Ali TM, Hasnain A. Effect of succinylation on functional and morphological properties of starches from broken kernels of Pakistani Basmati and Irri rice cultivars, Food Chemistry, 191:52–58, 2016.
doi: 10.1016/j.foodchem.2015.03.119
Mehboob S, Mohsin Ali T, Shaikh M, Hasnain A. Effects of varying levels of succinylation and hydroxypropylation on functional, thermal and textural characteristics of white sorghum starch, Cereal Chemistry, 98(3):624–633, 2021.
doi: 10.1002/cche.10406
Lee HL, Yoo B. Effect of hydroxypropylation on physical and rheological properties of sweet potato starch, LWT, 44(3):765–770, 2011.
doi: 10.1016/j.lwt.2010.09.012
Marta H, Hasya HNL, Lestari ZI, Cahyana Y, Arifin HR, Nurhasanah S. Study of changes in crystallinity and functional properties of modified sago starch (Metroxylon sp.) using physical and chemical treatment, Polymers, 14(22):4845, 2022.
doi: 10.3390/polym14224845
Vaitkeviciene R, Bendoraitiene J, Degutyte R, Svazas M, Zadeike D. Optimization of the sustainable production of resistant starch in rice bran and evaluation of its physicochemical and technological properties, Polymers, 14(17):3662, 2022.
doi: 10.3390/polym14173662
Altuna L, Herrera ML, Foresti ML. Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature, Food Hydrocolloids, 80:97–110, 2018.
doi: 10.1016/j.foodhyd.2018.01.032
Sayka RA, Rozada TC, Lima D, Pessôa CA, Viana AG, Fiorin BC. Synthesis and spectroscopic characterization of an unusual succinylated starch applied to carbon paste electrodes, Starch/Staerke, 72(3–4), 2020.
doi: 10.1002/star.201900056
Bajer D. Hypophosphite cross-linked starch succinate/chitosan membranes as alternative for packaging and pharmaceutical application, International Journal of Biological Macromolecules, 249:126103, 2023.
doi: 10.1016/j.ijbiomac.2023.126103
Zhang W, Zhao G, Huang B, He R, Zhai L, Yang L. Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch, International Journal of Biological Macromolecules, 255:128277, 2024.
doi: 10.1016/j.ijbiomac.2023.128277
Raji AO, Ismael SD, Sani M, Raji MO, Adebayo OF. Value addition and influence of succinylation levels on the quality of wild yam (Discorea villosa) starch, Food and Function, 11(9):8014–8027, 2020.
doi: 10.1039/d0fo01482f
This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2024 Derina Paramitasari, Musa Musa, Okta Nama Putra, Sarah Elisa, Suparman Suparman, Taufik Hidayat, Yanuar Sigit Pramana