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Development of oxidised and heat-moisture treated potato starch film.
Food Chem. 2012 May 01; 132(1):344-50.FC

Abstract

This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Zavareze Eda R
School of Chemistry and Food, Federal University of Rio Grande, 96201-900 Rio Grande, Brazil. Electronic address: elessandrad@yahoo.com.br.
Pinto VZ
Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
Klein B
Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
El Halal SL
School of Chemistry and Food, Federal University of Rio Grande, 96201-900 Rio Grande, Brazil.
Elias MC
Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.
Prentice-Hernández C
School of Chemistry and Food, Federal University of Rio Grande, 96201-900 Rio Grande, Brazil.
Dias AR
Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil.

MeSH

Hot TemperatureOxidation-ReductionSolanum tuberosumStarch

Pub Type(s)

Journal Article

Language

eng

PubMed ID

26434300

Citation

Zavareze, Elessandra da Rosa, et al. "Development of Oxidised and Heat-moisture Treated Potato Starch Film." Food Chemistry, vol. 132, no. 1, 2012, pp. 344-50.
Zavareze Eda R, Pinto VZ, Klein B, et al. Development of oxidised and heat-moisture treated potato starch film. Food Chem. 2012;132(1):344-50.
Zavareze, E. d. a. . R., Pinto, V. Z., Klein, B., El Halal, S. L., Elias, M. C., Prentice-Hernández, C., & Dias, A. R. (2012). Development of oxidised and heat-moisture treated potato starch film. Food Chemistry, 132(1), 344-50. https://doi.org/10.1016/j.foodchem.2011.10.090
Zavareze Eda R, et al. Development of Oxidised and Heat-moisture Treated Potato Starch Film. Food Chem. 2012 May 1;132(1):344-50. PubMed PMID: 26434300.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Development of oxidised and heat-moisture treated potato starch film. AU - Zavareze,Elessandra da Rosa, AU - Pinto,Vânia Zanella, AU - Klein,Bruna, AU - El Halal,Shanise Lisie Mello, AU - Elias,Moacir Cardoso, AU - Prentice-Hernández,Carlos, AU - Dias,Alvaro Renato Guerra, Y1 - 2011/11/04/ PY - 2011/06/12/received PY - 2011/09/06/revised PY - 2011/10/25/accepted PY - 2015/10/6/entrez PY - 2012/5/1/pubmed PY - 2016/4/15/medline KW - Film KW - Heat–moisture treatment KW - Oxidation KW - Potato starch SP - 344 EP - 50 JF - Food chemistry JO - Food Chem VL - 132 IS - 1 N2 - This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26434300/Development_of_oxidised_and_heat_moisture_treated_potato_starch_film_ DB - PRIME DP - Unbound Medicine ER -