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Open AccessArticle

Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch

1
Tecnológico Nacional de México-Celaya, Antonio García Cubas Pte #600 esq., Av. Tecnológico, A. P. 57, Celaya 38010, Guanajuato, Mexico
2
Instituto Politécnico Nacional, CICATA-IPN unidad Querétaro. Cerro blanco 141, colinas del cimatario, Santiago de Querétaro 76090, Querétaro, Mexico
3
Área Académica de Química, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km. 4.5, Mineral de la Reforma 42183, Hidalgo, Mexico
*
Author to whom correspondence should be addressed.
Polymers 2019, 11(2), 333; https://doi.org/10.3390/polym11020333
Received: 22 January 2019 / Revised: 9 February 2019 / Accepted: 13 February 2019 / Published: 14 February 2019
(This article belongs to the Special Issue Food Polymers: Chemistry, Structure, Function and Application)
The effect of dual modification of corn starch, including hydrolysis and succinylation, were evaluated through peak viscosity (PV) analysis, differential scanning calorimetry (DSC), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and Raman spectroscopy. This dual modification was shown to increase the reaction efficiency (RE) and degree substitution (DS) compared with starches that were not subjected to acid hydrolysis pretreatment with a 44% and 45% increase respectively. After acid hydrolysis pretreatment, the surface of the corn starch granules exhibited exo-erosion and whitish points due to the accumulation of succinyl groups. The peak viscosity was reduced significantly with the acid hydrolysis pretreatment (between 3 and 3.5-fold decrease), which decreased the pasting temperature and peak time to 20 °C and 100 s respectively. In addition, the dual modification of corn starch altered certain thermal properties, including a reduction in the enthalpy of gelatinization (ΔH) and a higher range of gelatinization (around 6 °C), which may effectively improve industrial applications. Modifications on the FTIR spectra indicated that the dual modification affected the starch crystallinity, while the Raman spectra revealed that the dual modification disrupted the short-range molecular order in the starch. Rearrangement and molecular destabilization of the starch components promoted their granular amphiphilic properties. View Full-Text
Keywords: acid hydrolysis; corn starch; dual modification; succinylation acid hydrolysis; corn starch; dual modification; succinylation
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MDPI and ACS Style

Basilio-Cortés, U.A.; González-Cruz, L.; Velazquez, G.; Teniente-Martínez, G.; Gómez-Aldapa, C.A.; Castro-Rosas, J.; Bernardino-Nicanor, A. Effect of Dual Modification on the Spectroscopic, Calorimetric, Viscosimetric and Morphological Characteristics of Corn Starch. Polymers 2019, 11, 333.

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