Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch

Analysis of the Physicochemical and Structural Properties of Chestnut Starch After Thermal Processing

Chestnut is one of China's traditional export commodities in the international market and enjoys a positive reputation. Its key quality attributes are closely linked to changes in the physicochemical properties of chestnut starch after thermal processing. This study investigated the effects of different temperatures (100 °C, 160 °C, and 200 °C) and times (10, 20, and 30 min) of dry heat treatment (DHT) on the physicochemical and structural properties, as well as the functional properties of chestnut starch. The results demonstrated that DHT increased the solubility (S) and water absorption capacity (WAC), but reduced the swelling power (SP), transmittance, and gelatinization characteristics. DHT modified the starch's functional properties, increasing its digestibility. This was reflected in the rise in rapidly digestible starch (RDS) and the decline in resistant starch (RS) content. Scanning electron microscopy (SEM) revealed that cracks, crevices, and pores appeared on the starch granule surfaces after DHT. X-ray diffraction (XRD) analyses revealed that the relative crystallinity (RC) of starch decreased with higher temperatures and longer treatment times. The ability of DHT to alter the physicochemical and functional properties of starch provides foundational data for the possible modification of chestnut starch and its application in starch-based food products.

Effect of grapefruit peel pectin on the structure, pasting characteristics, and in vitro digestibility of starch under different moisture content and temperature

This study aims to explore the effects of hydrothermal treatment (HT)-assisted grapefruit peel pectin on the physicochemical, morphological, thermal, and pasting characteristics and in vitro digestibility of corn starch under varying temperatures and moisture content. Morphological analysis revealed that pectin uniformly coated starch granules, forming protective layers and rearranging crystalline structures. Fourier transform infrared spectroscopy and 13C nuclear magnetic resonance confirmed alterations in molecular order, with increases in single-helix structures and reductions in double-helix structures. X-ray diffraction and differential scanning calorimetry highlighted significant reductions in crystallinity and changes in thermal properties, indicating compact structural arrangements. Pasting and in vitro digestibility results revealed HT-C/P@60/80 exhibiting the highest resistant starch content and the lowest rapidly digestible starch content. Molecular docking and dynamics simulations demonstrated that pectin binds to α-amylase, then potentially inhibiting its catalytic activity. These findings highlight the role of pectin in altering starch properties for better food applications.

Multi-Scale Structures, Functional Properties, and Applications of Starch Modified by Dry Heat Treatment

Dry heat treatment (DHT) is considered a green technology to modify starch structure and functionality since it does not generate effluents and avoids the use of chemical compounds, however, there is still no comprehensive understanding of the effects and mechanisms on the multi-scale structure and their relationship with functionality. This paper reviewed and analyzed the effects of DHT on multi-scale starch structures and functional properties, compared the performance of continuous and repeated DHT, discussed a mechanism of starch dry heating, and summarized the applications of dry-heated starches. DHT evaporates water, accelerates the movement of starch molecules, and breaks hydrogen bonds, which changes the multi-scale structure. In turn, structural modifications promoted by DHT affect the hydration properties, thermal stability, slowly digestible/resistant starch formation, and glycemic index. The multi-scale structure and functional changes after DHT are strongly affected by the starch botanical source and process conditions. This review contributes to understanding the starch DHT modification and establishes a theoretical basis for advancing DHT applications in the starch industry.

Structural and physicochemical properties of pea starch dual-treated with dry heating and galactomannans

The research on the combination of starch and galactomannans (GM) with dry heat treatment (DHT) is currently insufficient, which hinders the starch application. In this study, the impacts of dry heat treatment and GM complex on the structural, gelatinization properties, and digestibility of pea starch (PS) were investigated. The gelatinization viscosity and gel hardness of dry heated-PS were decreased. Moreover, the relative crystallinity of PS was improved when individually treated by dry heating and GM complex, resulting in the decline of digestibility. Besides, the long molecular chains (DP ≥ 37) proportion and the semi-crystalline lamellae thickness of the PS-GM-DHT complex were increased, which was relevant to the ratio of galactose/mannose residues in galactomannan. In particular, PS was more prone to complex with locust bean gum following dry heat treatment, which has the highest mannose ratio. The present study provided the fundamental information to promote the starch application further.

An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications

Starch plays a pivotal role in numerous applications, making the enhancement of its functionality through physical processes increasingly important. Dry heat treatment (DHT) is a straightforward and eco-friendly technique that significantly improves starch characteristics and boosts food quality. This method has emerged as a focal point in starch modification research in recent years. This paper reviews current studies on the DHT of starches from various botanical sources, presenting key concepts and methodologies while delving into the impacts and mechanisms of DHT on the structural and physicochemical properties of starches. Furthermore, it elaborates on how additional components, such as ionic gums, amino acids, and sugars, can enhance the functionality of starches modified by DHT. Additionally, this review discusses the practical applications of dry heat-modified starches in the food industry, aiming to offer valuable insights for ongoing research and potential applications in enhancing food quality and functionality through innovative starch modifications.

Optimisation of dry heat treatment conditions for modification of faba bean (Vicia faba L.) starch

Faba bean is a protein-rich starchy grain that is underutilised in the UK. The starch of faba bean can be modified using environmentally friendly methods like dry heat treatment (DHT) to enhance functional and its physicochemical properties. This study investigated the impact of dry heat temperature and time on the structure, functional and physicochemical properties of faba bean starch (FBS) using a two-factor central composite rotatable design. Factors (DHT temperature:100-150 °C and DHT time:0.5-5 h) with their respective α mid-point values led to 13 experimental runs. Selected pasting and functional properties were measured as response variables. Corn starch was included as a reference and compared with the FBS modified using the optimized conditions. DHT increased peak (approx. 2205-2267 cP), final (approx. 3525-3642 cP) and setback (approx. 1887-1993 cP) viscosities but decreased the amylose content of FBS. Colour, as measured by lightness value, morphology and crystalline type were not altered but the starches showed a loss of order and an increase in crystallinity after DHT. FBS appeared resilient to DHT but showed higher swelling power and pasting properties compared to the corn starch control. The optimum DHT conditions to produce starch with desirable properties are a temperature of 100 °C for 0.1716 h, with a desirability factor of 66 %.

Comparative study: how dry heating treatment and annealing influence the multi-structure, physicochemical properties and in vitro digestibility of black highland barley starch

In this study, comparative investigation on the effect of dry heating treatment (DHT) and annealing (ANN) on multi-structure, physicochemical properties and in vitro digestibility of black highland barley (BHB) starch was done. Results revealed that both DHT and ANN did not affect the "A"-type crystalline pattern and FT-IR spectroscopy of BHB starch, but changed the morphology, raised water absorption capacity and lowered viscosities. Compared to native starch, DHT- and ANN-modified samples had totally opposite alteration trends in amylose content, color characteristics, oil absorption capacity, gelatinization parameters and pasting temperature. These changes were positively related to treatment temperature and time for DHT-modified starches, while which were dependant on treatment duration for ANN-modified starches. Total in vitro hydrolysis rate and rapidly digestive starch content in starch markedly raised after DHT, whereas slowly digestive starch and RS levels decreased. Nevertheless, ANN significantly improved the hydrolyzation stability with treatment time prolonging, especially increased RS content and lowered RDS level. Therefore, this study identified both DHT and ANN were effective methods to alter the properties of BHB starch, and more importantly, they had distinguishing influence by different mechanisms, which would remind user to select appropriate means for physical starch modification based on different application purposes.

Effect of dry heat and its combination with vacuum heat on physicochemical, rheological and release characteristics of Alocasia macrorrhizos retrograded starches

Retrograded starches have received increasing attention due to their potential excipient properties in pharmaceutical formulations. However, to evade its application-oriented challenges, modification of retrograded starch is required. The study emphasizes influence of dry heating and the dual heat treatment by dry heating amalgamation with the vacuum heat treatment on quality parameters of retrograded starch. The starch was isolated by using two different extraction media (0.05 % w/v NaOH and 0.03 % citric acid) from Alocasia macrorrhizos and then retrograded separately. Further, retrograded starches were first modified by dry heating and afterwards modified with combination of dry and vacuum heating. Modification decreased moisture, ash content and increased solubility. Modified Samples from NaOH media had higher water holding capacity and amylose content. X-ray diffraction revealed type A and B crystals with increasing crystallinity of retrograded heat-modified samples from NaOH media. Thermogravimetric analysis, differential scanning calorimetry confirmed thermal stability. Shear tests showed shear-thinning behavior whereas dominant storage modulus (G/) over loss modulus (G//), depicting gel-like behavior. Storage, loss, and complex viscosity initially increased, then decreased with temperature. In-vitro release reflects, modified retrograded starches offers versatile drug release profiles, from controlled to rapid. Tailoring starch properties enables precise drug delivery, enhancing pharmaceutical formulation flexibility and efficacy.

Starch can act differently when combined with alginate or gellan gum to form hydrogels

Microgels were tailored by combining starches from different sources (corn, potato or phosphated) and anionic polysaccharides (gellan gum or alginate) using ionic gelation. Rheological analysis pointed out a lower consistency index for alginate-based solutions compared to the gellan-based ones and, therefore, this favored the formation of smaller droplets during the atomization process (58.74 ± 1.72 µm vs. 101.38 ± 2.71 µm). Additionally, it was noticed that the starch granule size isdirectly related to the diameter of the particle formed, both for gellan and alginate systems. The combination between starches and anionic gums still promoted an increase in the water holding capacity, probably due to the presence of additional hydrophilic groups from starch. According to the mechanical properties, starch acts differently when combined with alginate or gellan gum, considering it strengthened the biopolymeric network for the alginate-based gels increasing the stress at rupture values (except for potato starch), while it decreasedthe hardness and elasticity for gellan-based gels. Microparticles based on gellan and alginate showed high anthocyanin encapsulation efficiency (EE ≥ 80%) in all systems. In these cases, the addition of starch did not contribute to increasing this property, even though starch granules filled the gel pores. The high EE showed that the studied systems allow the encapsulation of anthocyanin and suggest possible encapsulation of other hydrophilic bioactive compounds, considering the best type of starch for each application.

Value addition of rice straw cellulose fibers as a reinforcer in packaging applications

The potential use of agro-waste in food packaging applications is receiving remarkable attention due to its sustainable approach and biodegradable properties. As typical lignocellulosic biomass, rice straw (RS) is widely produced but is usually abandoned and burned, causing tremendous environmental concerns. The exploration of using RS as the source of biodegradable packaging materials is promising for economically converting this agricultural waste into packaging material, thereby providing a considerable solution for RS disposal and an alternative solution to synthetic plastic waste. Polymers have been infused with nanoparticles, fibers, and whiskers, along with plasticizers and cross-linkers, and fillers like nanoparticles and fibers. They have also been blended with natural extracts, essential oils, and other synthetic and natural polymers to improve RS properties. There is still much research to be done before this biopolymer can be applied at an industrial level in food packaging. In this respect, RS can be valued for packaging to add value to these underutilized residues. This review article focuses on the extraction methods and functionality of cellulose fibers and their nanostructured forms from RS and their utilization in packaging applications.

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch

In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze-thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze-thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.

Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch

As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects on its multi-structures, physicochemical properties, and in vitro digestibility were investigated. The results showed that DHT had changed the morphology of BH starch, and the diffraction pattern remained an "A"-type crystalline structure. However, with an extension of DHT temperature and time, the amylose content, gelatinization temperature, enthalpy value, swelling power, and pasting viscosity of modified starches decreased, while the light transmittance, solubility, and water and oil absorption capacities increased. Additionally, compared with native starch, the content of rapidly digestible starch in modified samples increased after DHT, whereas those of slowly digestible starch and RS decreased. Based on these results, the conclusion could be drawn that DHT is an effective and green way to transform multi-structures, physicochemical properties, and in vitro digestibility of BH starch. This fundamental information might be meaningful to enrich the theoretical basis of physical modification on BH starch and extend the applications of BH in the food industry.

Influence of disaccharide and monosaccharide on the rheological behavior of dry-heated alocasia starch under high pressure assisted treatment

High viscous products made with starch are of great scientific interest in the food, pharmaceutical, and cosmetic industries because they can be used to make creams and gels, as well as functional foods and nutritional products. But, obtaining a good quality highly viscous materials represent a technological challenge. In this present study, the effect of high-pressure treatment at 120 psi for different time interval on the mixture of dry-heated alocasia starch in presence of monosaccharide and disaccharide was studied. A flow measurement test on the samples revealed their shear-thinning behavior. With 15 min of high-pressure processing time, the dry-heated starch and saccharide mixtures displayed the highest viscosity. The dynamic viscoelasticity measurement showed that the storage and loss modulus was enhanced significantly after high-pressure treatment, and all pressure-treated samples showed a gel-like structure (G/>G//). In temperature sweep measurement, the rheological profile of storage modulus, loss modulus, and complex viscosity exhibited a two-stage pattern, i.e., first increased, then decreased, and their values were enhanced significantly after pressure treatment. The resultant highly viscous dry-heated starch and saccharide system have various functionalities in diverse food and pharmaceutical products.

Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics

This study investigated the structure, rheological behaviors and in vitro digestibility of oil-modified cross-linked starches (Oil-CTS). Gelatinized Oil-CTS were hard to be digested due to its intact granule shapes and the presence of surface-oil, which acted as physical barriers that inhibited the diffusion and penetration of enzymes to starch. Besides, the less amylose content in Oil-CTS (23.19-26.96%) than other starches (26.84-29.20%) contributed to its low digestibility because amylose with less α-1,6 linkages was more easily attacked by amyloglucosidase than amylopectin. Moreover, heat treatment during oil could shorten the amylopectin chain length and destroy the ordered structures, thus increasing enzymatic hydrolysis on starch. Pearson correlation analysis indicated rheological parameters were not significantly correlated with digestion parameters (p > 0.05). Overall, despite the damage caused by heat to molecular structures, physical barrier effect caused by surface-oil layers and integrity of swollen granules was the most critical contributor to the low digestibility of Oil-CTS.

Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch

The dry heat treatment (DHT) of starch and hydrocolloid mixtures is gaining acknowledgement since hydrocolloids can enhance the efficiency of DHT. However, the DHT of a starch-protein mixture has been less investigated. In this study, the effects of different proteins including sodium caseinate (SC), gelatin, and whey protein isolate (WPI) added to high amylose and waxy corn starches (HACS and WCS, respectively) prepared by the dry mixing and wet method before and after DHT were studied. The DHT of both starches with WPI and SC prepared by the wet method increased the peak viscosity, but no change was observed when gelatin was added. Dry mixing of HACS with the proteins did not affect the peak viscosity before and after DHT. The gelatinization temperatures and enthalpy of both starches showed a slight decrease with the addition of all proteins and reduced further after DHT. The firmness, gumminess, and cohesiveness of the samples decreased upon DHT. The SEM results revealed that the granules were coated by proteins and formed clusters. Particle size analysis showed an increase in the particle size with the addition of proteins, which reduced after DHT. Under the conditions used, the wet method was more successful than dry mixing and the effects of WPI > SC > gelatin in enhancing the physicochemical properties of the tested starches after DHT.

Investigating the effects of pre- and post-electron beam treatment on the multiscale structure and physicochemical properties of dry-heated buckwheat starch

This study presents the effects of dry heat (DH) assisted by pre-and post-electron beam (EB) treatment on buckwheat starch's multiscale structural, physicochemical, and digestive properties. The granule integrity and crystal shape were not affected by the investigated treatments. However, DH and EB treatments decreased amylose content, crystallinity, molecular weight, swelling power, thermal transition temperatures and gelatinization enthalpy while increasing solubility and the content of A chain, B1 chain, and resistant starch. EB application to DH starch promoted subsequent structural changes and enhanced starch properties compared to samples DH-processed alone. In addition, EB-induced starch chain depolymerization and structural rearrangement had sequential effects. EB pre-treatment reduced DH starch's amylose content, molecular weight, and swelling power while enhancing the content of A- chain, rapidly digestible starch, and resistant starch compared with EB post-treatment. This innovative study provides a theoretical basis for the potential applicability of EB irradiation in modifying the properties of DH starch.

Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study

To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3-18 h. The results showed that the crystalline form of starch was consistent with the original type B. Still, its physicochemical properties, such as swelling power, transparency, peak viscosity (PV), final viscosity (FV), breakdown (BD) and thermal properties (To, Tp, Tc, ΔT), tended to decrease. At the same time, solubility and RS increased after dry heat treatment. Moreover, RDH-treated starches were higher than CDH-treated ones in terms of molecular weight, crystallinity, swelling power, transparency and final viscosity for the same treatment time. Still, there was no significant difference between the thermal properties of the two. Meanwhile, the resistant starch (RS) content showed a downward trend after the peak value of 9 h of CDH treatment and five cycles of RDH treatment with increasing treatment time and the number of cycles, indicating a decrease in the overall digestibility of the starch. Overall, RDH had a more significant effect on potato starch's structure and physicochemical properties than CDH.

Synthesis and Characterization of Starch-Based Acid- and Alkali-Resistant Hydrogels Optimized by Box–Behnken Response Surface Methodology

Applying gel-type solid chlorine dioxide for the sustained release of chlorine dioxide has several shortcomings, such as no resistance to acid and alkali corrosion and poor mechanical properties. However, introducing quaternary ammonium, carboxyl, and amino groups into the hydrogel system can enhance its acid and alkali resistance. In this study, the effects of concentration of dry heat-modified starch, quaternized carboxymethyl cellulose, and chitin on the swelling behavior and mechanical properties of starch-based acid- and alkali-resistant hydrogels are investigated. The feasibility of the actual and predicted values of the tentative results is verified based on the response surface design to determine the optimal concentration ratio of acid- and alkali-resistant hydrogels. The results reveal that optimized process parameters are reliable. The maximum swelling ratio and compressive stress of the hydrogel are 5358.00% and 44.45 kPa, respectively, and its swelling behavior conforms to the pseudo second-order kinetic model. Thus, the present study can provide a new method of developing efficient starch-based chlorine dioxide hydrogels for the sustained release of chlorine dioxide.

Valorization of Rice Straw into Cellulose Microfibers for the Reinforcement of Thermoplastic Corn Starch Films

In the present study, agro-food waste derived rice straw (RS) was valorized into cellulose microfibers (CMFs) using a green process of combined ultrasound and heating treatments and were thereafter used to improve the physical properties of thermoplastic starch films (TPS). Mechanical defibrillation of the fibers gave rise to CMFs with cumulative frequencies of length and diameters below 200 and 5–15 µm, respectively. The resultant CMFs were successfully incorporated at, 1, 3, and 5 wt% into TPS by melt mixing and also starch was subjected to dry heating (DH) modification to yield TPS modified by dry heating (TPSDH). The resultant materials were finally shaped into films by thermo-compression and characterized. It was observed that both DH modification and fiber incorporation at 3 and 5 wt% loadings interfered with the starch gelatinization, leading to non-gelatinized starch granules in the biopolymer matrix. Thermo-compressed films prepared with both types of starches and reinforced with 3 wt% CMFs were more rigid (percentage increases of ~215% for TPS and ~207% for the TPSDH), more resistant to break (~100% for TPS and ~60% for TPSDH), but also less extensible (~53% for TPS and ~78% for TPSDH). The incorporation of CMFs into the TPS matrix at the highest contents also promoted a decrease in water vapor (~15%) and oxygen permeabilities (~30%). Finally, all the TPS composite films showed low changes in terms of optical properties and equilibrium moisture, being less soluble in water than the TPSDH films.

Effect of Brachystegia Eurycoma Flour Addition on the Physicochemical Properties of Whole Millet Flour and the Sensory Attributes of its Gluten-Free Bread

This study evaluated the effect of addition of Brachystegia eurycoma flour (BEF), a natural source of hydrocolloids, on the physicochemical properties of whole millet flour (WMF) and the sensory attributes of its gluten-free bread. BEF and sodium carboxylmethyl cellulose (a reference hydrocolloid) were added to WMF at 1.5 and 3% proportions, and breads were baked from the blends. Wheat flour (100%CWF) bread served as the control. Amylose level decreased significantly (p < 0.05), while water absorption capacity, peak and final viscosities of the blends increased with increasing proportion of BEF. The 100%CWF bread had better sensory qualities than WMF-BEF breads. Hence, BEF improved the physicochemical properties of WMF-BEF blend, but did not alter the sensory qualities of its gluten-free bread.

Green and clean modification of cassava starch - effects on composition, structure, properties and digestibility

There is a growing need for clean and green labeling of food products among consumers globally. Therefore, development of green modified starches, to boost functionality, palatability and health benefits while reducing the negative processing impacts on the environment and reinforcing consumer safety is in high demand. Starch modification started in mid-1500s due to the inherent limitations of native starch restricting its commercial applications, with chemical modification being most common. However, with the recent push for "chemical-free" labeling, methods of physical and enzymatic modification have gained immense popularity. These methods have been successfully used in numerous studies to alter the composition, structure, functionality and digestibility of starch and in this review, studies reported on green modification of cassava starch, one of the most common utilized starches, within the last ten years have been critically reviewed. Recent research has introduced starch as an abundant, natural substrate for producing resistant starches through biophysical technologies that act as dietary fiber in the human body. It is evident that different techniques and processing parameters result in varying degrees of modification impacting the techno-functionality and digestibility of the resultant starch. This can be exploited by researchers and industrialists in order to customize starch functionality in accordance with application.

Studies on functional properties of wheat starch in the presence of Lepidium perfoliatum and Alyssum homolocarpum seed gums

This study was performed to investigate the influence of Lepidium perfoliatum seed gum (LPSG) and Alyssum homolocarpum seed gum (AHSG) on functional properties of wheat starch. Various concentrations of gums (0.25%, 0.5%, 0.75%, and 1% dry starch weight basis) were added to wheat starch, and their influences on water absorption, pasting properties, gel strength, freeze-thaw stability and color parameters were investigated. The results showed that both gums improved water absorption, freeze-thaw stability, pasting parameters, gel hardness, gumminess, and chewiness whereas springiness was not affected and cohesiveness was decreased by the incorporation of gums and LPSG more effective than AHSG. Color parameters were also affected by the concentration of gums. The L value decreased whereas a value and b value increased in the presence of both gums. However, the changes were more obvious in samples containing LPSG. PRACTICAL APPLICATION: Starch is one of the most important carbohydrate materials in the food industry. However, native starch has shortcomings, such as sensitivity to shear or syneresis that limit its applications in food processing. Incorporation of hydrocolloids is an effective strategy to improve functional properties of starch. LPSG and AHSG are two novel sources of hydrocolloids which can be used to modify the properties of starch in food products.

The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch

The effect of dry heat (DH, 130 °C, 1, 3 and 9 h), cold plasma (CP, 40 V, 1, 5 and 10 min) and their combination (D-P) treatment on the structure, physicochemical and digestive properties of red adzuki bean starch were studied. The results showed that DH or CP had slight change in morphology while diffraction pattern of starch was remained. With the extension of treated time of DH and CP, the amylose content, crystallinity, molecular weight, short-range order, the long chain of amylopectin, enthalpy value, swelling power, digestibility were reduced, while gelatinization temperatures, the short chain of amylopectin and solubility were increased. The D-P had deeper modification than the single treatment. The combination of dry heat and cold plasma is a simple and green method to improve the starch structure and enhance starch properties and this modified starch could be implemented to tailor starch to the desired food applications.

Dual-process of starch modification: Combining ozone and dry heating treatments to modify cassava starch structure and functionality

This work evaluated for the first time the effect of dual modification of cassava starch by using ozone (O₃) and dry heating treatment (DHT). The dual modification was capable to promote fissures on the surface of the starch granule (DHT + O₃), affected the starch amorphous domains, presented greater degree of starch oxidation (DHT + O₃) and different profiles of starch molecular size distribution. These modifications resulted in starches with different properties. Moreover, the sequence of treatments was decisive for the hydrogel properties: while DHT + O₃ resulted in formation of stronger gels, O₃ + DHT resulted in weaker gels. In conclusion, this proposed dual modification was capable to produce specific modified starch when compared with the isolated treatments, also expanding the potential of cassava starch applications.

Dual modification of various starches: Synthesis, properties and applications

The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.