Preparation And Characterisation Of Starch Propionate: Effect Of Ph, Nacl Salt Solutions And Application As Emulsion Stabiliser In Food

Octenylsuccinylated starch (a modified starch) is the only commercially available emulsion sabiliser in food industry. Hence, it is timely to explore other modified starch as emulsion stabiliser. Starch propionate (SP) has been evaluated as resistant starch but not as emulsion stabiliser. However, i...

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Main Author:	Hong, Lee Fen
Format:	Thesis
Language:	English
Published:	2019
Subjects:	T11.95-12.5 Industrial directories
Online Access:	http://eprints.usm.my/46612/1/HONG%20LEE%20FEN24.pdf
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id	my-usm-ep.46612
record_format	uketd_dc
spelling	my-usm-ep.466122020-06-25T03:33:43Z Preparation And Characterisation Of Starch Propionate: Effect Of Ph, Nacl Salt Solutions And Application As Emulsion Stabiliser In Food 2019-06 Hong, Lee Fen T11.95-12.5 Industrial directories Octenylsuccinylated starch (a modified starch) is the only commercially available emulsion sabiliser in food industry. Hence, it is timely to explore other modified starch as emulsion stabiliser. Starch propionate (SP) has been evaluated as resistant starch but not as emulsion stabiliser. However, its preparation was complicated involving multiple steps, long reaction time and use of toxic catalyst. The objective of the study was to prepare SP using a simple, one step process with environmentally friendly catalyst, followed by evaluation as emulsion stabiliser. SP with degree of substitution (DS) of 0.21-0.94 was successfully prepared using corn starch to propionic anhydride at mole ratios of 1:3, 1:4 and 1:6, with reaction time from 1 – 12 h. The propionylation was confirmed with FTIR and NMR. As DS increased, SP showed a decrease in crystallinity but an increase in hydrophobicity as reflected from X-ray diffraction and contact angle results, repectively. Oil-in-water emulsions prepared with starch propionate (DS 0.21-0.94) with viscosities between 993.3-5413.3 mPa.s were stable under centrifugation stress study. SP (DS 0.21) prepared with corn starch:propionic anhydride at mole ratio of 1:3 and reaction time of 1 h was chosen for further study. SP prepared in pH 3.5-11.5 or 0.5 M salt solutions showed increased pasting viscosity, swelling property and textural property, when compared to SP prepared in buffer pH 2.0; 1.0 M salt solution or 2.0 M salt solutions. 2019-06 Thesis http://eprints.usm.my/46612/ http://eprints.usm.my/46612/1/HONG%20LEE%20FEN24.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Teknologi Industri
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	T11.95-12.5 Industrial directories
spellingShingle	T11.95-12.5 Industrial directories Hong, Lee Fen Preparation And Characterisation Of Starch Propionate: Effect Of Ph, Nacl Salt Solutions And Application As Emulsion Stabiliser In Food
description	Octenylsuccinylated starch (a modified starch) is the only commercially available emulsion sabiliser in food industry. Hence, it is timely to explore other modified starch as emulsion stabiliser. Starch propionate (SP) has been evaluated as resistant starch but not as emulsion stabiliser. However, its preparation was complicated involving multiple steps, long reaction time and use of toxic catalyst. The objective of the study was to prepare SP using a simple, one step process with environmentally friendly catalyst, followed by evaluation as emulsion stabiliser. SP with degree of substitution (DS) of 0.21-0.94 was successfully prepared using corn starch to propionic anhydride at mole ratios of 1:3, 1:4 and 1:6, with reaction time from 1 – 12 h. The propionylation was confirmed with FTIR and NMR. As DS increased, SP showed a decrease in crystallinity but an increase in hydrophobicity as reflected from X-ray diffraction and contact angle results, repectively. Oil-in-water emulsions prepared with starch propionate (DS 0.21-0.94) with viscosities between 993.3-5413.3 mPa.s were stable under centrifugation stress study. SP (DS 0.21) prepared with corn starch:propionic anhydride at mole ratio of 1:3 and reaction time of 1 h was chosen for further study. SP prepared in pH 3.5-11.5 or 0.5 M salt solutions showed increased pasting viscosity, swelling property and textural property, when compared to SP prepared in buffer pH 2.0; 1.0 M salt solution or 2.0 M salt solutions.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Hong, Lee Fen
author_facet	Hong, Lee Fen
author_sort	Hong, Lee Fen
title	Preparation And Characterisation Of Starch Propionate: Effect Of Ph, Nacl Salt Solutions And Application As Emulsion Stabiliser In Food
title_short	Preparation And Characterisation Of Starch Propionate: Effect Of Ph, Nacl Salt Solutions And Application As Emulsion Stabiliser In Food
title_full	Preparation And Characterisation Of Starch Propionate: Effect Of Ph, Nacl Salt Solutions And Application As Emulsion Stabiliser In Food
title_fullStr	Preparation And Characterisation Of Starch Propionate: Effect Of Ph, Nacl Salt Solutions And Application As Emulsion Stabiliser In Food
title_full_unstemmed	Preparation And Characterisation Of Starch Propionate: Effect Of Ph, Nacl Salt Solutions And Application As Emulsion Stabiliser In Food
title_sort	preparation and characterisation of starch propionate: effect of ph, nacl salt solutions and application as emulsion stabiliser in food
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Teknologi Industri
publishDate	2019
url	http://eprints.usm.my/46612/1/HONG%20LEE%20FEN24.pdf
_version_	1747821696713228288

Preparation And Characterisation Of Starch Propionate: Effect Of Ph, Nacl Salt Solutions And Application As Emulsion Stabiliser In Food

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