Enhancing the functional characteristics of sago starch through dual chemical modification by hydroxypropylation and succinylation

##plugins.themes.bootstrap3.article.details##
Sago starch is a locally abundant starch indigenous of Indonesia. Despite its abundance, it is underutilized and restricted to food and packaging applications due to its limited functional characteristics. The value of native sago starch can be increased through modifications that improve its functionality, such as dual chemical modification. This sophisticated approach is more effective than single modification and makes the starch suitable for wider applications. Our study aimed to determine if dual chemical modification involving hydroxypropylation and succinylation would optimize the functional properties of sago starch. The sago starch was first modified by hydroxypropylation with 7 % (w/w) propylene oxide under alkaline conditions for 3 hours. This process resulted in hydroxypropylated starch with a substitution degree of 0.107. We then subjected the starch to succinylation using succinic anhydride at 1 % to 5 % of the starch weight in an alkaline solution for 2 hours.We achieved optimal functional characteristics of the dual-modified sago starch in the sample modified with 3 % (w/w) of succinic anhydride. The succinyl degree of substitution, water holding capacity, oil holding capacity, swelling power, and solubility of the dual-modified starch were 0.093, 4.16 g g⁻¹ , 7.20 g g⁻¹, 34.25 g g⁻¹, and 16:55 %, respectively. We conducted pasting properties analyses, infrared spectroscopy, and morphological structure analysis to determine the changes in the characteristics of the sago starch after hydroxypropylation and succinylation. The dual chemical modification successfully enhanced the functional characteristics of sago starch, particularly, its amphiphilic ability and swelling power.
These results warrant further research and development in commercial applications.
Amphiphilic Starches; Esterification; Etherification; Propylene Oxide; Succinic Anhydride.
doi: 10.1007/978-981-10-5269-9_2
[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
[3] 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
[4] 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
[5] Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications, Food Chemistry, 342:128325, 2021.
doi: 10.1016/j.foodchem.2020.128325
[6] 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
[7] 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
[8] 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
[9] 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
[10] 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
[11] 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
[12] 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
[13] 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
[14] 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,
11(2):333, 2019.
doi: 10.3390/polym11020333
[15] 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
[16] 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
[17] 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
[18] 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
[19] 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,
12(5):6788–6803, 2022.
doi: 10.33263/BRIAC125.67886803
[20] 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
[21] 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
[22] 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
[23] 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
[24] 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
[25] 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
[26] 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
[27] 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
[28] He D, Lv Y, Tong Q. Succinylation improves the thermal stability of egg white proteins, Molecules, 24(20):3783, 2019.
doi: 10.3390/molecules24203783
[29] 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.
[30] 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
[31] 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
[32] 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
[33] 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
[34] 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
[35] 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
[36] 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
[37] 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
[38] 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
[39] 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.