Microstructure analysis of high pressure induced gelatinization of maize starch in the presence of hydrocolloids

Regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing

The purpose of this paper was to explore the regulation of corn starch (CS) on tremella fuciformis polysaccharide-egg white protein-orange juice (TFP-EWP-OJ) composite gel to develop a new 3D printing material. The results showed that the cylinder of TFP-EWP-OJ composite gel with 0.12 g/mL CS added had the best 3D printing structure and highest printing accuracy. This was an indication that materials with suitable viscosity, hardness, and flowability were more suitable for 3D printing. The nozzle diameter and printing speed were selected to be 1.20 mm and 35 mm/s, respectively. The TFP-EWP-OJ composite gel had greater apparent viscosity and hardness as well as weaker fluidity and a denser network structure with increasing CS concentration. This suggested that the 3D printing performance of TFP-EWP-OJ composite gel can be improved by the incorporation of CS. Furthermore, fourier transform infrared spectroscopy (FT-IR) indicated that no new covalent bonds were formed between CS and the TFP-EWP-OJ composite gel.

Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications

During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters the physicochemical, organoleptic, and gastrointestinal properties of starchy foods. This review summarizes methods for measuring DG, as well as the impact of DG on the starch structure, properties, and applications. Enzymatic digestion, iodine colorimetry, and differential scanning calorimetry are the most common methods for evaluating the DG. As the DG increases, the structural organization of the molecules within starch granules is progressively disrupted, the particle size of the granules is altered due to swelling and then disruption, the crystallinity is decreased, the molecular weight is reduced, and the starch-lipid complexes are formed. The impact of DG on the starch structure and properties depends on the processing method, operating conditions, and starch source. The starch DG affects the quality of many foods, including baked goods, fried foods, alcoholic beverages, emulsified foods, and edible inks. Thus, a better understanding of the changes in starch structure and function caused by gelatinization could facilitate the development of foods with novel or improved properties.

Comprehensive investigation of pressure-induced gelatinization of starches using in situ and ex-situ technical analyses

The pressure-induce gelatinization of pea starch, potato starch and corn starch was investigated by a combination of in situ and ex-situ technical analyses. According to in-situ observation of gelatinization process and the analysis of granular morphology by scanning electronic microscopy (SEM), the pressure that caused potato starch gelatinization was the highest at 600 MPa. This was followed by pea starch, and the pressure that caused the gelatinization of corn starch was the lowest at 400 MPa. In situ Raman spectral analysis revealed the molecular mechanism of starch gelatinization. This indicated that high pressure treatment resulted in the modification of the structure of the double helical polymers and the degree of a double helix of the starch crystalline varied as well. This study dynamically monitors the starch gelatinization process, aiming to better understand the gelatinization mechanism and provide a theoretical basis for the application of pressure in the starch field.

Characterizing internal cavity modulation of corn starch microcapsules

Swelling of normal corn starch granules through heating in water leads to enlargement of the starch particles and a corresponding increase in internal cavity size. Through control of the swelling extent, it is possible to tune the size of the internal cavity for the starch microcapsules (SMCs). The swelling extent can be controlled through regulation of the swelling time and the swelling temperature. Since the swelling extent is correlated with particle size and solubility, these aspects may also be controlled. Imaging the SMCs at increasing levels of swelling extent using scanning electron microscopy (SEM) allowed for the internal cavity swelling process to be clearly observed. Brightfield and polarizing light microscopy validated the SEM observations. Confocal laser scanning microscopy provided further validation and indicated that it is possible to load the SMCs with large molecules through diffusion. The highly tunable SMCs are novel microparticles which could have applications in various industries.

A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100-600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.