Chemical Modifications of Turmeric Starch by Oxidation, Phosphorylation, and Succinylation

Abstract The goal of this study is to determine how different properties of turmeric starch are changed with oxidation, succinylation, and phosphorylation. These chemical reagents include sodium hypochlorite, octenyl succinic anhydride, sodium trimetaphosphate (STMP), and sodium tripolyphosphate, using the appropriate reagents (STPP). The isolated starch is modified using several chemical reagents, affecting the turmeric starch physicochemical, functional, thermal, and morphological properties. In hydration properties, all modified starches, are observed non‐significant changes, but in the case of swelling power, lower results are observed in oxidized starch, but substantially raised in the remaining both modifications. In all modifications, the amylose content is lower than native starch (31.380.98). Although there is little variation in pH, the modified starches have higher water and oil binding capabilities than native starch. Native starch (26.02 ± 0.04) and oxidized starch (15.46 ± 0.12) result in the highest and lowest percent syneresis respectively, hence modifications lead more stable starches. SEM research reveals particle aggregation and depressions in the structural form of some modified starches. In terms of viscosity metrics, distarch phosphate (6.3898 Pa s) has the highest viscosity while oxidized starch has the lowest viscosity (3.2623 Pa s). The current paper specifies methods for modification of the turmeric starch including oxidation, succinylation, and phosphorylation. The degree of substitution and percentage content of modified starches are calculated and those are carboxyl/carbonyl content in oxidized starch, octenyl succinate content in succinylated starch, and phosphate content in phosphorylated starch. These properties of modified starches would facilitate more applications in the food as well as non‐food industry.