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Preparation and Characterization of Surface‐Modified Tapioca Starches and their Adsorption toward Linalool
Author(s) -
Shaari Syuzeliana,
Utra Uthumporn,
Samsudin Hayati
Publication year - 2021
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.202000153
Subject(s) - enzymatic hydrolysis , hydrolysis , starch , chemistry , crystallinity , linalool , adsorption , alcohol , vinyl alcohol , nuclear chemistry , chromatography , organic chemistry , polymer , essential oil , crystallography
Surface‐modified tapioca starch is produced via alcohol/alkali pre‐treatment, followed by enzymatic hydrolysis (using STARGEN 002 enzyme). The effects of alkali and alcohol pre‐treatments on tapioca starch are analyzed in terms of fat and protein content, degree of hydrolysis, morphology properties using scanning electron microscopy (SEM), thermal properties, and adsorption of linalool. The alkali and the alcohol pre‐treatments are able to significantly decrease the fat content of tapioca starch by 94–95% and the protein content by 12.5–50%. After 24 h of hydrolysis, dextrose equivalent (DE) value is significantly increased for the alkali‐enzyme hydrolysis (87.54%), and the alcohol‐enzyme hydrolysis (61.45%) as compared to the enzyme hydrolysis (56.23%), and the native starch (0.44%). The chemical‐enzyme hydrolysis increased the wavenumber ratio value 1047 cm −1 /1022 cm −1 (WR 1047/1022) values from 1.12–1.47 cm –1 /cm –1 , as well as the degree of crystallinity but, does not alter the X‐ray diffraction pattern. The alcohol‐enzyme hydrolysis starch showed the highest adsorption efficiency toward linalool (44.94%) due to its deep surface erosion and porous structures, as shown by the SEM results. The alcohol‐enzyme hydrolysis starch is found to be a suitable carrier material for linalool.