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Zhuang Y, Wang Y, Yang H. Effect of cation valence on the retrogradation, gelatinization and gel characteristics of maize starch. Food Chem 2024; 450:139307. [PMID: 38613964 DOI: 10.1016/j.foodchem.2024.139307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 04/04/2024] [Accepted: 04/07/2024] [Indexed: 04/15/2024]
Abstract
This study aimed to examine the impact of trivalent, divalent, or monovalent cations dissolving into water and being mixed with maize starch to influence its retrogradation, gelatinization, and gel characteristics. The result of the analysis using a differential scanning calorimeter showed that all cations raised the peak of gelatinization temperature of maize starch, especially Al3+ or Fe3+, while trivalent cations reduced the enthalpy. The result of the analysis using a rapid viscosity analyzer showed that trivalent cation caused lower trough viscosity, final viscosity, and pasting temperature but higher breakdown viscosity of maize starch than monovalent or divalent cations. Confocal laser scanning microscopy showed that the cation promoted the destruction of gelatinized maize starch granules, especially Zn2+, Fe3+, or Al3+. Additionally, trivalent Fe3+ or Al3+ caused higher gel strength of maize starch. Generally, the cation with higher valence changed more retrogradation, gelatinization, and gel characteristics of maize starch.
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Affiliation(s)
- Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China.
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2
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Zhi J, Liu X, Xu Y, Wang D, Kim YR, Luo K. Metal ion-mediated modulation of morphology, physicochemical properties, and digestibility of type 3 resistant starch microparticle. Carbohydr Polym 2023; 316:121027. [PMID: 37321725 DOI: 10.1016/j.carbpol.2023.121027] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 05/02/2023] [Accepted: 05/12/2023] [Indexed: 06/17/2023]
Abstract
Short-chain glucan (SCG) derived from debranched amylopectin has emerged as a promising candidate for the production of resistant starch particle (RSP) due to its controllable self-assembly features. Here, we investigated the effect of metal cations with different valencies and concentrations on the morphology, physicochemical properties, and digestibility of RSP formed by the self-assembly of SCG. The effect of cations on the formation of RSP followed the valency in the following order: Na+, Ka+, Mg2+, Ca2+, Fe3+, and Al3+, of which 10 mM trivalent cations increased the particle size of RSP over 2 μm and considerably decreased the crystallinity by 49.5 % ~ 50.9 %, which were significantly different from that of mono- and divalent ones. Importantly, RSP formed with divalent cations switched the surface charge from -18.6 mV to 12.9 mV, which significantly increased the RS level, indicating that metal cations would be useful for regulating physicochemical properties and digestibility of RSP.
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Affiliation(s)
- Jinglei Zhi
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Xinling Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Ying Xu
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Dongfeng Wang
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China
| | - Young-Rok Kim
- Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, Republic of Korea.
| | - Ke Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China.
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3
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Wang T, Qin Y, Cui C, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. The effects of pH and iron ions on the mechanical properties of pea starch hydrogels. Int J Biol Macromol 2023; 224:1228-1235. [PMID: 36306913 DOI: 10.1016/j.ijbiomac.2022.10.208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 10/20/2022] [Accepted: 10/22/2022] [Indexed: 11/05/2022]
Abstract
In this study, the network strength of starch hydrogels was improved by adjusting the pH value (3-11.5) and adding iron ions (Fe3+), and the mechanical properties and swelling properties of the hydrogels were improved. The complex modulus of the starch hydrogel with a pH value of 11.5 and containing Fe3+ was above 3400 Pa. SEM showed that the hydrogel structure became more compact with the increase of pH value. In addition, the hardness of the hydrogel increased from 50.29 g at pH 3.0 to 215.1 g at pH 11.5, while the addition of 0.5 mol/L Fe3+ at pH 11.5 promoted a further hardness increase to 301.8 g. Moreover, the swelling rate of the hydrogel decreased from 670.2 % at pH 7.0 to 464.4 % at pH 11.5, and the addition of 0.5 mol/L Fe3+ further decreased the swelling rate to 191.8 %. Overall, the results indicate that the mechanical properties of starch hydrogels can be improved by making simple adjustments to the pH and the iron ion concentrations.
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Affiliation(s)
- Tao Wang
- School of Chemical Engineering, Xuzhou College of Industrial Technology, Xuzhou 221140, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- Department of Food Science and Technology, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China.
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4
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Almeida RLJ, Dos Santos Pereira T, Almeida RD, Santiago ÂM, de Lima Marsiglia WIM, Nabeshima EH, de Sousa Conrado L, de Gusmão RP. Rheological and technological characterization of red rice modified starch and jaboticaba peel powder mixtures. Sci Rep 2021; 11:9284. [PMID: 33927263 PMCID: PMC8085182 DOI: 10.1038/s41598-021-88627-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 04/13/2021] [Indexed: 11/10/2022] Open
Abstract
Properties of modified starch and its interaction with functional raw materials are of great interest to the food industry. Thus, this study aimed to evaluate the rheological and technological characterization of starches modified by the action of the enzymes α-amylase and amyloglucosidase and their mixtures with jaboticaba peel powder. The parameters of firmness, gumminess, and final viscosity of starches paste increased, and the tendency to setback was reduced with the addition of jaboticaba peel powder. Starches and mixtures presented shear-thinning behavior. The addition of jaboticaba peel powder to starches increased water, oil, and milk absorption capacity, while syneresis remained stable over the storage period. The addition of jaboticaba peel powder had a positive effect on native and modified starches' rheological and technological properties, qualifying it as an alternative for developing new functional food products.
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Affiliation(s)
| | | | - Renata Duarte Almeida
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande, Brazil
| | | | | | | | - Líbia de Sousa Conrado
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, Brazil
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Oyeyinka SA, Akintayo OA, Adebo OA, Kayitesi E, Njobeh PB. A review on the physicochemical properties of starches modified by microwave alone and in combination with other methods. Int J Biol Macromol 2021; 176:87-95. [PMID: 33577814 DOI: 10.1016/j.ijbiomac.2021.02.066] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2020] [Revised: 02/08/2021] [Accepted: 02/08/2021] [Indexed: 12/15/2022]
Abstract
Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. Due to the demand for safe foods by consumers, researchers are focusing on the use of cheap, safe and environmentally friendly methods such as the use of physical means for starch modification. Microwave heating of starch is a promising physical method for starch modification due to its advantages such as homogeneous operation throughout the whole sample volume, shorter processing time, greater penetration depth and better product quality. More recently, the use of synergistic methods for starch modification is being encouraged because they confer better functionality on starch than single methods. This review summarizes the present knowledge on the structure and physicochemical properties of starches from different botanical origins modified using microwave heating alone and in combination with other starch modification methods.
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Affiliation(s)
- Samson A Oyeyinka
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa; Department of Food Technology, College of Industrial Technology, Bicol University, Legazpi, Philippines.
| | - Olaide A Akintayo
- Department of Home Economics and Food Science, University of Ilorin, Ilorin, Nigeria
| | - Oluwafemi A Adebo
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Eugénie Kayitesi
- Department of Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - Patrick B Njobeh
- Department of Biotechnology and Food Technology, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa.
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6
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Zheng T, Moreira RG. Magnesium ion impregnation in potato slices to improve cell integrity and reduce oil absorption in potato chips during frying. Heliyon 2020; 6:e05834. [PMID: 33426337 DOI: 10.1016/j.heliyon.2020.e05834] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 10/29/2020] [Accepted: 12/21/2020] [Indexed: 11/23/2022] Open
Abstract
The effect of structural alteration of potato tissues by using divalent ions on oil uptake, texture, and color of deep-fat fried potato chips. The structure modification was achieved by sonication-assisted vacuum impregnation (SVI), with varying sonication times and soaking concentrations of MgCl2. SVI pretreated (sonicated by 50 min in a 15K magnesium solution) potato chips had 20% and 41% less oil content than the NSVI and control samples, respectively; and absorbed 29% more magnesium than the NSVI samples. The SVI pretreatment significantly affected product texture, color, shrinkage, and porosity. Potato chips treated with combined MgCl2 and CaCl2 received a significant higher score than the other two treatments because of the improved sample's texture (crispness). Microscopic analysis of SEM images showed a well-intact cellular structure and thicker middle lamelae after SVI treatment compared to the control samples.
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7
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Lemmens E, Waterschoot J, Smolders E, Delcour JA. Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof. STARCH-STARKE 2021. [DOI: 10.1002/star.202000110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Elien Lemmens
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium
| | - Jasmien Waterschoot
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium
| | - Erik Smolders
- Division of Soil and Water Management KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Kasteelpark Arenberg 20 Leuven B‐3001 Belgium
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8
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Reyniers S, Ooms N, Delcour JA. Transformations and functional role of starch during potato crisp making: A review. J Food Sci 2020; 85:4118-4129. [PMID: 33159338 DOI: 10.1111/1750-3841.15508] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 09/22/2020] [Accepted: 10/02/2020] [Indexed: 12/01/2022]
Abstract
Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs). Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. Expansion of the dough during deep-frying provides the crisps with their desired crunchy texture. As part of an overall trend, the consumer search for calorie-reduced food products has also stimulated research to lower oil uptake during crisp production. However, minimizing oil absorption without losing the characteristic palatability of deep-fried products is challenging and requires fundamental knowledge on factors determining product texture and oil absorption. The transformations and functional role of starch, potato's main constituent, during crisp making are key in this respect and are reviewed here.
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Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven, B-3001, Belgium
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9
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Reyniers S, Ooms N, Gomand SV, Delcour JA. What makes starch from potato (Solanum tuberosumL.) tubers unique: A review. Compr Rev Food Sci Food Saf 2020; 19:2588-2612. [DOI: 10.1111/1541-4337.12596] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/02/2020] [Accepted: 06/12/2020] [Indexed: 01/21/2023]
Affiliation(s)
- Stijn Reyniers
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Nand Ooms
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
| | - Sara V. Gomand
- Department of Agriculture and FisheriesGovernment of Flanders Brussels Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe)KU Leuven Leuven Belgium
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10
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Reyniers S, De Brier N, Matthijs S, Brijs K, Delcour J. Impact of mineral ions on the release of starch and gel forming capacity of potato flakes in relation to water dynamics and oil uptake during the production of snacks made thereof. Food Res Int 2019; 122:419-31. [DOI: 10.1016/j.foodres.2019.03.065] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2019] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 11/23/2022]
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11
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Noda T, Matsuura-Endo C, Ishiguro K. Physicochemical properties of potato starches manufactured in Hokkaido factories. J Food Sci Technol 2019; 56:2501-2507. [PMID: 31168132 PMCID: PMC6525677 DOI: 10.1007/s13197-019-03727-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2019] [Accepted: 03/18/2019] [Indexed: 11/25/2022]
Abstract
Potato starch is an important agricultural product in Hokkaido, the northernmost island of Japan, with output of around 0.18 million tons/year. The present investigation was conducted to evaluate the physicochemical properties of potato starch samples manufactured in 10 factories in Hokkaido. The starch samples were analyzed for pasting properties by rapid visco analyzer (RVA), gelatinization properties by differential scanning calorimetry (DSC), color components, and minerals, amylose, and resistant starch (RS) contents. The phosphorus and potassium contents of potato starches averaged 746 ppm and 681 ppm, ranging from 669 to 835 ppm and from 481 to 803 ppm, respectively. Relatively wide ranges were noted in the contents of sodium (35-134 ppm), magnesium (50-121 ppm), and calcium (34-164 ppm). RVA analysis revealed clear differences in peak viscosity (PV) and breakdown (BD) among starch samples examined. Higher contents of divalent cations, magnesium, and calcium, were associated with lower values of PV and BD, whereas the phosphorus content did not affect PV and BD. The differences in amylose content, DSC gelatinization properties and color components as well as RS content in raw starch were not large.
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Affiliation(s)
- Takahiro Noda
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| | - Chie Matsuura-Endo
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| | - Koji Ishiguro
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
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12
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Koch M, Naumann M, Pawelzik E. Cracking and fracture properties of potato (Solanum tuberosum L.) tubers and their relation to dry matter, starch, and mineral distribution. J Sci Food Agric 2019; 99:3149-3156. [PMID: 30548622 DOI: 10.1002/jsfa.9530] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 10/29/2018] [Accepted: 12/13/2018] [Indexed: 05/27/2023]
Abstract
BACKGROUND Potato disorders lead to a significant reduction in the yield and quality of marketable tubers. Thumbnail cracks are physiological tuber skin disorders that can significantly affect the tuber's appearance and, hence, the overall quality. The aim of this study was to characterize fracture properties of the tuber skin. Knowledge of the physiological reasons that influence the resistance of potato tubers to mechanical impacts and thus to cracking and fracturing is limited. Tuber dry matter (DM) and starch content were found to correlate with the rheological properties of tubers, which, in turn, could affect the resistance of the tubers to cracking and fracturing. Moreover, divalent cations, such as calcium (Ca) and magnesium (Mg), and their distribution in the tuber can affect the tuber's resistance to mechanical impacts via cell-wall stabilizing properties. RESULTS Tubers with higher DM, starch, and Ca concentrations exhibited the highest resistance to mechanical impacts. CONCLUSIONS The reason for the increased resistance of tubers with higher DM and starch concentrations to mechanical impacts is assumed to be related to a certain cell structure of these tubers, which is why considerable force is needed to damage the cell structures. The relation between higher Ca concentrations and an improved resistance of tubers to mechanical impacts is assumed to be connected with the role of Ca in linking cell-wall polymers and thus stabilizing the cell wall. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Mirjam Koch
- Department for Crop Sciences, Division Quality of Plant Products, University of Göttingen, Göttingen, Germany
| | - Marcel Naumann
- Department for Crop Sciences, Division Quality of Plant Products, University of Göttingen, Göttingen, Germany
| | - Elke Pawelzik
- Department for Crop Sciences, Division Quality of Plant Products, University of Göttingen, Göttingen, Germany
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13
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Przetaczek-Rożnowska I, Fortuna T, Wodniak M, Łabanowska M, Pająk P, Królikowska K. Properties of potato starch treated with microwave radiation and enriched with mineral additives. Int J Biol Macromol 2019; 124:229-234. [DOI: 10.1016/j.ijbiomac.2018.11.153] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2018] [Revised: 11/14/2018] [Accepted: 11/15/2018] [Indexed: 12/16/2022]
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14
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Fonseca LM, de Oliveira JP, de Oliveira PD, da Rosa Zavareze E, Dias ARG, Lim LT. Electrospinning of native and anionic corn starch fibers with different amylose contents. Food Res Int 2019; 116:1318-1326. [DOI: 10.1016/j.foodres.2018.10.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2018] [Revised: 10/04/2018] [Accepted: 10/07/2018] [Indexed: 10/28/2022]
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15
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Fonseca LM, da Silva FT, Antunes MD, Mello El Halal SL, Lim LT, Dias ARG. Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning. STARCH-STARKE 2018. [DOI: 10.1002/star.201800089] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Laura Martins Fonseca
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Francine Tavares da Silva
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
| | - Mariana Dias Antunes
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
| | | | - Loong-Tak Lim
- Department of Food Science; University of Guelph; Guelph Ontario N1G 2W1 Canada
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; 96010-900 Pelotas RS Brazil
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Noda T, Matsuura-Endo C, Ishiguro K. Preparation of iron-fortified potato starch and its properties. J Food Sci Technol 2018; 55:1360-1365. [PMID: 29606750 DOI: 10.1007/s13197-018-3048-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2018] [Accepted: 01/15/2018] [Indexed: 11/26/2022]
Abstract
Iron fortification was applied to commercial potato starch by immersion in different concentrations of ferrous sulfate (FeSO4) aqueous solutions. To determine the impact of iron fortification on the properties of potato starch, all of the starches obtained through the process mentioned above were analyzed for their pasting properties, color, gelatinization properties, and resistant starch content. Results indicated that the iron content markedly increased from 16 to 890 ppm when the potato starch was treated with a FeSO4 aqueous solution. During iron fortification, pasting properties markedly changed. Peak viscosity and breakdown decreased while peak viscosity temperature increased with iron fortification. Iron fortification caused a little reduced whiteness (slightly lower L*-value) and enhanced yellowish color (higher b*-value). In contrast, iron fortification had little influence on the gelatinization temperature and enthalpy. Moreover, no significant change in the resistant starch content was observed due to iron fortification.
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Affiliation(s)
- Takahiro Noda
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| | - Chie Matsuura-Endo
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
| | - Koji Ishiguro
- Hokkaido Agricultural Research Center, NARO, Shinsei, Memuro, Kasai-gun, Hokkaido 082-0081 Japan
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17
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Przetaczek-Rożnowska I, Dyrek K, Fortuna T, Wenda E, Bidzińska E, Jędrszczyk E. Thermal properties and free radicals generation in starch isolated from pumpkin fruits. Int J Biol Macromol 2018; 108:1248-1254. [DOI: 10.1016/j.ijbiomac.2017.11.037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 10/24/2017] [Accepted: 11/07/2017] [Indexed: 12/17/2022]
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18
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Przetaczek-Rożnowska I, Fortuna T. Effect of conditions of modification on thermal and rheological properties of phosphorylated pumpkin starch. Int J Biol Macromol 2017; 104:339-344. [DOI: 10.1016/j.ijbiomac.2017.06.048] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2017] [Revised: 06/02/2017] [Accepted: 06/07/2017] [Indexed: 02/06/2023]
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Przetaczek-Rożnowska I. Physicochemical properties of starches isolated from pumpkin compared with potato and corn starches. Int J Biol Macromol 2017; 101:536-542. [DOI: 10.1016/j.ijbiomac.2017.03.092] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 03/15/2017] [Accepted: 03/16/2017] [Indexed: 01/22/2023]
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Królikowska K, Fortuna T, Pietrzyk S, Gryszkin A. Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.012] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Affiliation(s)
- Abhijit Venkatesh
- Division of Polymeric Materials and Composites; Department of Materials and Manufacturing Technology; Chalmers University of Technology; Gothenburg Sweden
| | - Antal Boldizar
- Division of Polymeric Materials and Composites; Department of Materials and Manufacturing Technology; Chalmers University of Technology; Gothenburg Sweden
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Affiliation(s)
- Jacek Rożnowski
- Department of Food Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | | | - Daria Boba
- Department of Food Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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Rożnowski J, Fortuna T, Szuba E, Łabanowska M. Impact of starch phosphorylation and iron(II) and copper(II) ion enrichment on its physicochemical properties. STARCH-STARKE 2015. [DOI: 10.1002/star.201500052] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Jacek Rożnowski
- Department of Analysis, Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Teresa Fortuna
- Department of Analysis, Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Edyta Szuba
- Department of Analysis, Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
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Bidzińska E. Thermally generated radicals as indicators of the starch modification studied by EPR spectroscopy: A review. Carbohydr Polym 2015; 124:139-49. [DOI: 10.1016/j.carbpol.2015.02.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2014] [Revised: 02/05/2015] [Accepted: 02/10/2015] [Indexed: 01/31/2023]
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Noda T, Takigawa S, Matsuura-Endo C, Ishiguro K, Nagasawa K, Jinno M. Properties of Calcium-fortified Potato Starch Prepared by Immersion in Natural Mineral Water and Its Food Application. J Appl Glycosci (1999) 2015. [DOI: 10.5458/jag.jag.jag-2015_018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
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Noda T, Takigawa S, Matsuura-Endo C, Ishiguro K, Nagasawa K, Jinno M. Preparation of calcium- and magnesium-fortified potato starches with altered pasting properties. Molecules 2014; 19:14556-66. [PMID: 25225719 PMCID: PMC6271929 DOI: 10.3390/molecules190914556] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Revised: 09/09/2014] [Accepted: 09/10/2014] [Indexed: 11/28/2022] Open
Abstract
Calcium- and magnesium-fortified potato starches were prepared by immersion in various concentrations of CaCl2 and MgCl2 aqueous solutions, respectively. The pasting properties, i.e., peak viscosity and breakdown, of all the starches obtained above were analyzed using a Rapid Visco Analyzer. Furthermore, the gelatinization properties and in vitro digestibility of the representative calcium- and magnesium-fortified starches were tested. The maximum calcium content of the fortified potato starches was as high as 686 ppm with the addition of a high-concentration CaCl2 solution, while the calcium content of the control potato starch was 99 ppm. The magnesium content increased from 89 to 421 ppm by treatment of the potato starch with an MgCl2 solution. Markedly lower values of peak viscosity and breakdown were observed in calcium- and magnesium-fortified potato starches than in the control potato starch. However, the gelatinization temperature and enthalpy as well as resistant starch content of calcium- and magnesium-fortified potato starches were similar to those of the control potato starch. It is concluded that potato starches with altered pasting properties can be easily manufactured by the use of solutions containing high levels of calcium and magnesium.
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Affiliation(s)
- Takahiro Noda
- NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan; E-Mails: (S.T.); (C.M.-E.); (K.I.); (K.N.)
| | - Shigenobu Takigawa
- NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan; E-Mails: (S.T.); (C.M.-E.); (K.I.); (K.N.)
| | - Chie Matsuura-Endo
- NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan; E-Mails: (S.T.); (C.M.-E.); (K.I.); (K.N.)
| | - Koji Ishiguro
- NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan; E-Mails: (S.T.); (C.M.-E.); (K.I.); (K.N.)
| | - Koichi Nagasawa
- NARO Hokkaido Agricultural Research Center, Shinsei, Memuro, Kasai, Hokkaido 082-0081, Japan; E-Mails: (S.T.); (C.M.-E.); (K.I.); (K.N.)
| | - Masahiro Jinno
- Jinno Potato Starch Co., Sarabetsu, Kasai, Hokkaido 089-1542, Japan; E-Mail:
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