Physicochemical, rheological and functional properties of modified starches from the tubers of Plectranthus esculentus Pleactranthus esculentus starch
| Autor: | Nelson A. Ochekpe, Ursula Chinwe Kemas, Ruth Enayi Guktur, Ndidi C. Ngwuluka, Elijah I. Nep |
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| Rok vydání: | 2020 |
| Předmět: |
Syneresis
Chemistry Starch Mechanical Engineering food and beverages Energy Engineering and Power Technology Excipient Management Science and Operations Research chemistry.chemical_compound Acetylation medicine Gravimetric analysis Swelling medicine.symptom Fourier transform infrared spectroscopy Solubility medicine.drug Nuclear chemistry |
| Zdroj: | British Journal of Pharmacy. 4 |
| ISSN: | 2058-8356 |
| Popis: | Native starch extracted from the tubers of Plectranthusesculentus (Family: Lamiaceae) was modified by acetylation,oxidation, carboxymethylation, xerogel formation, acetylation/xerogel formation,and acetylation/oxidation. Starch syneresis, swelling power and solubility were determined by gravimetric techniques at 10% w/v of starch dispersion. Rheological properties were determined on a Bohlin Gemini HR Nano Rotonetic drive 2rheometer while the structural properties were evaluated using Fourier transform infra-red (FTIR) spectroscopy and x-ray diffractometry (XRD). FTIR confirmed the presence of acetyl groups at 1700 cm-1 and carboxymethyl groups at 1579 cm-1. The acetylated derivatives were resistant to syneresis. XRD displayed crystallized region with three prominent peaks, centred on 2θ = 15.1, 17.2and 23.2°, for the native starch, acetylated and oxidized starches while the carboxymethylated, xerogelized, and acetylated/xerogelizedderivatives were typically amorphous. The derivatives (carboxymethylated andacetylated/xerogelyzed) were thermally stable and formed viscoelastic gel at room temperature. Conversely, dispersions of the native starch and the derivatives (acetylated, oxidized and acetylated/oxidized) exhibited thermal transitions due to gelatinization. The acetylated derivatives have potential in terms of shelf-life, stability, and diverse opportunities for multiple applications in pharmaceutical and food industries. |
| Databáze: | OpenAIRE |
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