1
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Chung JC, Lai LS. Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch. Foods 2023; 12:3551. [PMID: 37835205 PMCID: PMC10572123 DOI: 10.3390/foods12193551] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 09/19/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
The effects of treatment time of continuous annealing (ANN) and cycle numbers of cycled ANN on the structural, physicochemical, and digestive properties of water caltrop starch were studied under 70% moisture at 65 °C. It was found that continuous and cycled ANN have no significant effects on the morphology of starch granules. However, the relative crystallinity and content of resistant starch increased pronouncedly, possibly due to crystalline perfection, which also led to the rise in gelatinization temperature and the narrowed gelatinization temperature range of starch. The treatment time in continuous ANN generally showed a pronounced effect on the rheological properties of water caltrop starch. During pasting, the breakdown viscosity and setback viscosity of all treatment decreased, implying that ANN modified starch was less susceptible to the condition in heating and continuous shearing, and less likely to cause short-term retrogradation. In contrast, peak viscosity decreased with increasing treatment time of continuous ANN, indicating crystalline perfection restricted the swelling of starch granules and viscosity development during pasting process, which was consistent with the results of steady and dynamic rheological evaluation. All ANN-modified samples showed pseudoplastic behavior with weak gel viscoelastic characteristic. Under a total annealing time of 96 h, the pasting and rheological properties of water caltrop starch were essentially less affected by annealing cycle numbers. However, multistage ANN showed stronger resistance to enzyme hydrolysis.
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Affiliation(s)
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan;
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2
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Zhang C, Zhang LZ, Wan KX, Wu CY, Wang ZJ, Wang SY, Liu QQ, Qian JY. Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility. Int J Biol Macromol 2023; 241:124646. [PMID: 37119897 DOI: 10.1016/j.ijbiomac.2023.124646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2023] [Revised: 03/31/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
The limited and unstable interactions between potato starch (PS) and xanthan gum (XG) by simple mixing (SM) lead it difficult to induce substantial changes in starchy products. Structural unwinding and rearrangement of PS and XG by critical melting and freeze-thawing (CMFT) were used to promote PS/XG synergism, and the physicochemical, functionalities, and structural properties were investigated. Compared to "Native" and SM, CMFT promoted the formation of large clusters with a rough granular surface and wrapped by a matrix composed of released soluble starches and XG (SEM), thus making the composite more compact to thermal processes, such as the significantly decreased WSI and SP, and increased the melting temperatures. The enhanced synergism of PS/XG after CMFT effectively decreased the breakdown viscosity from ~3600 (Native) to ~300 mPa·s and increased the final viscosity from ~2800 (Native) to ~4800. CMFT significantly increased the functional properties of PS/XG composite, including water/oil absorptions and resistant starch content. CMFT caused the partial melting and loss of large packaged structures in starch (XRD, FTIR, and NMR), and the melting and the loss of crystalline structure controlled at approximately 20 % and 30 %, respectively, are the most effective for promoting PS/XG interaction.
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Affiliation(s)
- Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China; Postdoctoral Mobile Station of Agriculture, College of Agriculture, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China
| | - Ling-Zhi Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Ke-Xing Wan
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chu-Yun Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Zhi-Juan Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Shi-Yi Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Qiao-Quan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China.
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
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3
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Cahyana Y, Verrell C, Kriswanda D, Aulia GA, Yusra NA, Marta H, Sukri N, Esirgapovich SJ, Abduvakhitovna SS. Properties Comparison of Oxidized and Heat Moisture Treated (HMT) Starch-Based Biodegradable Films. Polymers (Basel) 2023; 15:polym15092046. [PMID: 37177193 PMCID: PMC10180903 DOI: 10.3390/polym15092046] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2023] [Revised: 04/16/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Starch-based biodegradable films have been studied for a long time. To improve starch properties and to increase film characteristics, starch is commonly modified. Amongst different types of starch modifications, oxidation and heat moisture treatment are interesting to explore. Unfortunately, review on these modifications for film application is rarely found, although these starch modifications provide interesting results regarding the starch and film properties. This paper aims to discuss the progress of research on oxidized and heat moisture-treated-starch for edible film application. In general, both HMT and oxidation modification on starch lead to an increase in film's tensile strength and Young's modulus, suggesting an improvement in film mechanical properties. The elongation, however, tends to decrease in oxidized starch-based film, hence more brittle film. Meanwhile, HMT tends to result in a more ductile film. The drawback of HMT film is its lower transparency, while the opposite is observed in oxidized films. The observation on WVP (water vapor permeability) of HMT starch-based film shows that the trend of WVP is not consistent. Similarly, an inconsistent trend of WVP is also found in oxidized starch films. This suggests that the WVP parameter is very sensitive to intrinsic and extrinsic factors. Starch source and its concentration in film, film thickness, RH (relative humidity) of film storage, oxidation method and its severity, plasticizer type and its concentration in film, and crystallinity value may partly play roles in determining film properties.
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Affiliation(s)
- Yana Cahyana
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Christoper Verrell
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Dodo Kriswanda
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Ghina Almira Aulia
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Namira Azkia Yusra
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Herlina Marta
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
| | - Nandi Sukri
- Departement of Food Industrial Technology, Faculty of Agroindustrial Technology, Universitas Padjadjaran, Sumedang 45363, West Java, Indonesia
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4
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Golkar A, Milani JM, Motamedzadeghan A, Kenari RE. Physicochemical, structural, and rheological characteristics of corn starch after thermal-ultrasound processing. FOOD SCI TECHNOL INT 2023; 29:168-180. [PMID: 34939430 DOI: 10.1177/10820132211069242] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Thermal-ultrasound treatment is a green technology that can significantly alter the structural and functional properties of starches. This research extend the effect of at different temperatures (25 °C, 45 °C, and 65 °C) and times (30 and 60 min) on the physicochemical, structural, and rheological properties of corn starch was studied. Amylose content, solubility, swelling power, and the least gelling content increased with increasing temperature and time. Starch treated at 45 °C for 30 min had the lowest syneresis among all treatments. Thermal-ultrasound treatment at 25 °C and 65 °C for 60 min caused increasing paste clarity. Microscopic observations demonstrated that the starch granules were agglomerated at 65 °C. Although the crystallinity of samples decreased from 35.42% to 8.94%, the storage modulus was more than the loss modulus during the frequency sweep test. Pasting properties showed that pasting temperatures shifted to higher values after treatment. Nonetheless, the maximum viscosity decreased, and the final viscosity of the treated samples demonstrated that short-term retrogradation could deteriorate. Results showed that thermal-ultrasound is a viable technique for starch modification compared to conventional thermal and ultrasound treatments.
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Affiliation(s)
- Abdolkhalegh Golkar
- Department of Food Science and Technology, 185206Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Jafar Mohammadzadeh Milani
- Department of Food Science and Technology, 185206Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Ali Motamedzadeghan
- Department of Food Science and Technology, 185206Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, 185206Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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5
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Dual modification of normal corn starch by cross-linking and annealing: investigation of physicochemical, thermal, pasting, and morphological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01813-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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6
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Biduski B, Werlang S, Colussi R, Pinto VZ, Zavareze EDR, Gutkoski LC, Bertolin TE. Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat Upon Annealing. STARCH-STARKE 2022. [DOI: 10.1002/star.202100267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Bárbara Biduski
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo (UPF) Rio Grande do Sul Passo Fundo 99260‐000 Brazil
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas (UFPel) Rio Grande do Sul Pelotas RS 96010–900 Brazil
| | - Stefani Werlang
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo (UPF) Rio Grande do Sul Passo Fundo 99260‐000 Brazil
| | - Rosana Colussi
- Centro de Ciências Químicas Farmacêuticas e de Alimentos (CCQFA) Universidade Federal de Pelotas (UFPel) Rio Grande do Sul Pelotas RS 96010–900 Brazil
| | - Vania Zanella Pinto
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade Federal da Fronteira Sul (UFFS) Campus Laranjeiras do Sul Paraná 85301–970 Brazil
| | - Elessandra da Rosa Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial Universidade Federal de Pelotas (UFPel) Rio Grande do Sul Pelotas RS 96010–900 Brazil
| | - Luiz Carlos Gutkoski
- Programa de Pós‐graduação em Alimentos e Nutrição Universidade Federal do Estado do Rio de Janeiro Rio de Janeiro 22290‐240 Brazil
| | - Telma Elita Bertolin
- Programa de Pós‐graduação em Ciência e Tecnologia de Alimentos Universidade de Passo Fundo (UPF) Rio Grande do Sul Passo Fundo 99260‐000 Brazil
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7
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Marboh V, Gayary MA, Gautam G, Mahanta CL. Comparative Study of Heat‐Moisture Treatment and Annealing on Morphology, Crystallinity, Pasting and Thermal Properties of Sohphlang (
Flemingia vestita
) Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vegonia Marboh
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Mainao Alina Gayary
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Gitanjali Gautam
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
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8
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Kim HY, Baik MY. Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2022; 31:261-274. [PMID: 35273817 PMCID: PMC8885952 DOI: 10.1007/s10068-021-01016-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
Abstract
Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physically modified starch can be produced without chemical substances or biological agents, the modification method is very simple and inexpensive, and the resulting material can be used as clean label starch. Among these physical modification technologies, heat moisture treatment (HMT) is a universally valid technology, but little is known about pressure moisture treatment (PMT)-related technology. Physical modification of starch using PMT results in new functions and value-added characteristics required by industry, and PMT has the potential to produce starch with new functions. In this paper, PMT-related technologies for physically modified starch, the difference between PMT and the hydro-thermal treatment, and clean label starch manufacturing using HMT and PMT were investigated.
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Affiliation(s)
- Hui-Yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
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9
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Anugerah MP, Faridah DN, Afandi FA, Hunaefi D, Jayanegara A. Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology Southeast Asian Food and Agricultural Science Technology (SEAFAST) Center, Bogor Agricultural University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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10
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Effect of annealing time on the applicability of potato starch as an excipient for the fast disintegrating propranolol hydrochloride tablet. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2021.103002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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11
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Puelles‐Román J, Barroso NG, Cruz‐Tirado JP, Tapia‐Blácido DR, Angelats‐Silva L, Barraza‐Jáuregui G, Siche R. Annealing process improves the physical, functional, thermal, and rheological properties of Andean oca (
Oxalis tuberosa
) starch. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13702] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Noadia Genuario Barroso
- Department of Food Engineering, Faculty of Food Engineering (FEA) University of Campinas (UNICAMP) Campinas Sao Paulo Brazil
| | - Jam Pier Cruz‐Tirado
- Department of Food Engineering, Faculty of Food Engineering (FEA) University of Campinas (UNICAMP) Campinas Sao Paulo Brazil
| | - Delia Rita Tapia‐Blácido
- Departamento de Química, Faculdade de Filosofia, Ciências e Letras Universidade de São Paulo Ribeirão Preto Sao Paulo Brazil
| | - Luis Angelats‐Silva
- Laboratorio de Investigación Multidisciplinaria Universidad Privada Antenor Orrego Trujillo Peru
| | | | - Raúl Siche
- Facultad de Ciencias Agropecuarias Universidad Nacional de Trujillo Trujillo Peru
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12
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Sudheesh C, Sunooj KV, Navaf M, Bhasha SA, George J, Mounir S, Kumar S, Sajeevkumar VA. Hydrothermal modifications of nonconventional kithul ( Caryota urens) starch: physico-chemical, rheological properties and in vitro digestibility. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2916-2925. [PMID: 32624597 PMCID: PMC7316946 DOI: 10.1007/s13197-020-04323-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/18/2020] [Accepted: 03/03/2020] [Indexed: 10/24/2022]
Abstract
Effect of hydrothermal modifications (autoclaving, annealing and heat moisture treatment) on physico-chemical, rheological properties and in vitro digestibility of kithul starch was studied. Annealing and heat moisture treatment decreased swelling index, solubility and increased crystalline properties as compared with autoclaving. Autoclaving, annealing and heat moisture treatment caused significant morphological damages such as large holes and fissures on the kithul starch, in addition, granules changed from oval to donut shape. Heat moisture treatment formed higher number of agglomerated starch granules. Light transmittance decreased after hydrothermal modifications. Autoclaving and annealing increased the pasting viscosities (except break down viscosity) of kithul starch. A significant increase (p ≤ 0.05) in peak temperature, conclusion temperature and enthalpy was found in annealed and heat moisture treated kithul starches. The digestibility of kithul starch decreased with increasing resistant starch after annealing and heat moisture treatment. Autoclaved, annealed and heat moisture treated kithul starches exhibited higher value of storage modulus (G') and loss modulus (G″) than native kithul starch. It entail to higher firmness of modified starch gel. The current study showed that the remarkable changes formed by hydrothermal modifications increased the industrial acceptance of kithul starch.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | | | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Shaik Ameer Bhasha
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Johnsy George
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
| | - Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
| | - Sunny Kumar
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
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13
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Wang H, Hu F, Wang C, Ramaswamy HS, Yu Y, Zhu S, Wu J. Effect of germination and high pressure treatments on brown rice flour rheological, pasting, textural, and structural properties. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14474] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Hao Wang
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Feifei Hu
- Zhejiang Yangshengtang Institute of Natural Medicine Ltd. Hangzhou Zhejiang China
| | - Chunfang Wang
- Crop Breeding & Cultivation Research Institute Shanghai Academy of Agricultural Sciences Shanghai China
| | - Hosahalli S. Ramaswamy
- Department of Food Science McGill University St‐Anne‐de‐Bellevue QC Canada
- Zhejiang University Hangzhou China
| | - Yong Yu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Songming Zhu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Jian Wu
- Agricultural Service Center of Zhengzi Town in Rong County Zigong China
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14
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Effect of dual modification with annealing, heat moisture treatment and cross-linking on the physico-chemical, rheological and in vitro digestibility of underutilised kithul (Caryota urens) starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00404-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Sudheesh C, Sunooj KV, George J. Kithul palm (Caryota urens) as a new source of starch: Effect of single, dual chemical modifications and annealing on the physicochemical properties and in vitro digestibility. Int J Biol Macromol 2018; 125:1084-1092. [PMID: 30579896 DOI: 10.1016/j.ijbiomac.2018.12.179] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 12/03/2018] [Accepted: 12/19/2018] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effect of physical and chemical modifications on the physicochemical and in vitro digestibility of kithul starch. Starch isolated from kithul flour (Caryota urens) was subjected to physical and chemical modifications. The starch modification was verified by the presence of functional groups using Fourier transform Infrared spectral analysis (FT-IR). X-ray Diffraction (XRD) pattern revealed that the kithul starch is A- type and the modifications did not change the crystalline pattern. However, the relative crystallinity showed significant changes. Chemical modifications increased the swelling and solubility. Pasting and thermal parameters of all modified starches showed significant changes as compared to native starch (NS). Acetylated oxidised starch (AOS) showed highest paste viscosities. Higher enthalpy of gelatinization (∆Hgel) and paste viscosity attributed to perfection and ordering of amorphous regions in annealed starch (ANS). All modifications significantly increased the resistant starch (RS) content than native starch (NS), which indicates its lower digestibility. The current study showed the single, dual chemical modifications and annealing, effectively modified the physicochemical and in vitro digestibility of kithul starch.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Department of food science and technology, Pondicherry university, Puducherry 605014, India
| | | | - Johnsy George
- Food Engineering and Packaging division, Defence food research laboratory, Mysore 570011, India
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16
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Oyeyinka SA, Oyeyinka AT. A review on isolation, composition, physicochemical properties and modification of Bambara groundnut starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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17
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Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch. Food Chem 2017; 245:385-393. [PMID: 29287385 DOI: 10.1016/j.foodchem.2017.10.117] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2017] [Revised: 10/21/2017] [Accepted: 10/23/2017] [Indexed: 11/22/2022]
Abstract
Native acorn starch had high purity and the granules were mainly elliptical and spherical with the mean diameter of 7.32 μm. Hydrothermal modifications slightly changed the morphology. The solubility, swelling properties and amylose leaching of acorn starch were mostly influenced by Heat-moisture treatment (HMT). XRD pattern of native starch (C-type) did not change on hydrothermal modifications, but native and annealing (ANN) modified starches showed the most crystallinity. DSC results showed that the gelatinization temperatures and enthalpy of native starch were 59.9, 71.3, and 80.6 °C and -14.9 mJ/mg, respectively, and hydrothermal treatments generally increased the gelatinization temperatures. Regarding to RVA results, peak, breakdown, trough, setback, and final viscosities of native starch were 415, 143, 272, 168, and 440 RVU, respectively, and viscosity parameters of native starch were mainly more than those of hydrothermally modified starches. Generally, the intensity of the effects of hydrothermal modifications followed the order: HMT > dual modifications > ANN.
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19
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20
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Doblado-Maldonado AF, Gomand SV, Goderis B, Delcour JA. The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Ali T, Hasnain A. Effect of Annealing on Morphological and Functional Properties of Pakistani White Sorghum (Sorghum bicolor) Starch. ACTA ACUST UNITED AC 2016. [DOI: 10.6000/1927-5129.2016.12.55] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
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22
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Zhu SM, Hu FF, Ramaswamy HS, Yu Y, Yu L, Zhang QT. Effect of High Pressure Treatment and Degree of Milling on Gelatinization and Structural Properties of Brown Rice. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1770-6] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Qi X, Tester RF. Heat and moisture modification of native starch granules on susceptibility to amylase hydrolysis. STARCH-STARKE 2016. [DOI: 10.1002/star.201600125] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xin Qi
- Glycologic Limited; Glasgow UK
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Liu H, Wang L, Shen M, Guo X, lv M, Wang M. Changes in physicochemical properties and in vitro digestibility of tartary buckwheat and sorghum starches induced by annealing. STARCH-STARKE 2016. [DOI: 10.1002/star.201500261] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Hang Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Lijing Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Meirong Shen
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Xudan Guo
- HeBei University of Chinese Medicine; Shijiazhuang P.R. China
| | - Manman lv
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Min Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
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Yu K, Wang Y, Wang Y, Guo L, Du X. Effects of Annealing and Additives on the Gelatinization, Structure, and Textural Characteristics of Corn Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2015. [DOI: 10.1080/10942912.2015.1071842] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Kun Yu
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Yijian Wang
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Yan Wang
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Li Guo
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
| | - Xianfeng Du
- School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, China
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26
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Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing. Carbohydr Polym 2015; 132:237-44. [PMID: 26256346 DOI: 10.1016/j.carbpol.2015.06.071] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2015] [Revised: 05/16/2015] [Accepted: 06/20/2015] [Indexed: 11/23/2022]
Abstract
Heat-moisture treatment (HMT) and annealing (ANN) were applied in the test to investigate how they can affect the physicochemical properties and in vitro digestibility of common buckwheat starch (CBS). In the practice, these two modification methods did not change typical 'A'-type X-ray diffraction pattern of CBS. However, the gelatinization temperature, amylose content, and relative crystallinity increased and peak viscosity value and gelatinization enthalpy of CBS declined significantly. Both the solubility and swelling power, which were temperature dependent, progressively decreased along with the treatments. Remarkable increase in slowly digested starch and resistant starch level was found at the same time. Besides, the decreases of rapidly digested starch and total hydrolysis content by using HMT were greater than by using ANN. The results indicated that the ANN and HMT efficiently modified physicochemical properties and in vitro digestibility of CBS and were able to improve its thermal stability, healthy benefits and application value.
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Zhu F. Isolation, Composition, Structure, Properties, Modifications, and Uses of Yam Starch. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12134] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences; University of Auckland; Private Bag 92019 Auckland 1142 New Zealand
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28
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Affiliation(s)
- James N. BeMiller
- Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;
| | - Kerry C. Huber
- Department of Animal and Food Science, Brigham Young University–Idaho, Rexburg, Idaho 83460-4540;
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29
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Zeng F, Ma F, Kong F, Gao Q, Yu S. Physicochemical properties and digestibility of hydrothermally treated waxy rice starch. Food Chem 2015; 172:92-8. [DOI: 10.1016/j.foodchem.2014.09.020] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2014] [Revised: 07/25/2014] [Accepted: 09/05/2014] [Indexed: 11/24/2022]
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30
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Pérez E, Rolland-Sabaté A, Dufour D, Guzmán R, Tapia M, Raymundez M, Ricci J, Guilois S, Pontoire B, Reynes M, Gibert O. Isolated starches from yams (Dioscorea sp) grown at the Venezuelan Amazons: Structure and functional properties. Carbohydr Polym 2013; 98:650-8. [DOI: 10.1016/j.carbpol.2013.06.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2013] [Revised: 06/21/2013] [Accepted: 06/22/2013] [Indexed: 10/26/2022]
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31
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Jiang Q, Gao W, Li X, Xia Y, Wang H, Wu S, Huang L, Liu C, Xiao P. Characterizations of starches isolated from five different Dioscorea L. species. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2012.01.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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32
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Physicochemical properties of cross-linked-annealed wheat starch. IRANIAN POLYMER JOURNAL 2012. [DOI: 10.1007/s13726-012-0056-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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