1
|
Influence of the surface/volume ratio on the rheological properties of starch dispersions. CZECH JOURNAL OF FOOD SCIENCES 2023. [DOI: 10.17221/155/2022-cjfs] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
|
2
|
Mendez-Montealvo G, Velazquez G, Fonseca-Florido HA, Morales-Sanchez E, Soler A. Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
3
|
Velásquez-Barreto FF, Miñano HA, Alvarez-Ramirez J, Bello-Pérez L. Structural, functional, and chemical properties of small starch granules: Andean quinoa and kiwicha. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106883] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
4
|
Yaruro Cáceres NC, Suarez Mahecha H, de Francisco A, Vásquez Mejia SM, Diaz Moreno C. Physicochemical, thermal, microstructural and paste properties comparison of four achira (Canna edulis sp.) starch ecotypes. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100380] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
5
|
Cabrera-Canales ZE, Velazquez G, Rodríguez-Marín ML, Méndez-Montealvo G, Hernández-Ávila J, Morales-Sánchez E, Gómez-Aldapa CA. Dual modification of achira ( Canna indica L) starch and the effect on its physicochemical properties for possible food applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:952-961. [PMID: 33678878 PMCID: PMC7884568 DOI: 10.1007/s13197-020-04609-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2020] [Accepted: 06/26/2020] [Indexed: 11/28/2022]
Abstract
The aim of this study was to evaluate the effect of acid hydrolysis and succination upon single and a combination of both of them as a dual modification on the morphological, structural, thermal, and pasting profile of the achira starch in order to expand its potential food applications. The surface of achira starch granules was eroded with acid hydrolysis, while the succination resulted in the formation of pores or cavities, having a slight impact on the crystallinity and the gelatinization enthalpy. Succinated starch presented the lowest transition temperatures (To = 60.29 °C, Tp = 65.03 °C and Te = 69.86 °C) compared to other starches in this study. The succination increased the final viscosity (3808 cp) when compared with the native starch (3114 cp), while acid hydrolysis resulted in a decreased value (735 cp). These are desirable properties for its possible use as an additive in bakery industry processes.
Collapse
Affiliation(s)
- Zaira E. Cabrera-Canales
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - María L. Rodríguez-Marín
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
| | - Guadalupe Méndez-Montealvo
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Juan Hernández-Ávila
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
| | - Eduardo Morales-Sánchez
- Instituto Politécnico Nacional, CICATA Unidad Querétaro, Cerro Blanco No. 141, 76090 Querétaro, Qro Mexico
| | - Carlos A. Gómez-Aldapa
- Área Académica de Química, ICBI, Cd. del Conocimiento, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca - Tulancingo km 4.5, 42184 Mineral de la Reforma, Hgo Mexico
| |
Collapse
|
6
|
Ma M, Liu Y, Chen X, Brennan C, Xu X, Sui Z, Corke H. Thermal and pasting properties and digestibility of blends of potato and rice starches differing in amylose content. Int J Biol Macromol 2020; 165:321-332. [PMID: 32980408 DOI: 10.1016/j.ijbiomac.2020.09.189] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 09/19/2020] [Accepted: 09/21/2020] [Indexed: 11/17/2022]
Abstract
In this study, waxy or normal potato starches (WPS or NPS) were blended with waxy, low-amylose or high-amylose rice starch (WRS, LARS or HARS) in different ratios (100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). Pasting profiles of blends were additively between those of the component starches separately except for some mixtures of WRS and potato starches. Twin or even three gelatinization peaks were observed for potato-WRS or potato-HARS blend, while only one peak was observed in potato-LARS blend. Addition of WRS enhanced the nutritional profile of blends containing WPS by decreasing the rapidly digestible starch level. Microscopy revealed that addition of WRS was beneficial for the development of dense and compact structure of gels of blends compared with their counterparts, which may be because few amylose chains leached to inhibit the interaction between swollen potato and rice starch granules. Besides, peak, trough, breakdown and final viscosity as well as gelatinization enthalpy showed significantly negative correlations with amylose leaching. Non-additive behaviours were observed for properties, but more independent behaviour was observed between potato starch and LARS or HARS. Results suggested that properties of blends of potato and rice starches differing in amylose content varied through different extents of amylose leaching.
Collapse
Affiliation(s)
- Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yi Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaojing Chen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
| | - Xianming Xu
- Department of Obstetrics and Gynecology, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, No. 100, Haining Road, Shanghai 200080, China.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion - Israel Institute of Technology, Shantou, Guangdong 515063, China; Faculty of Biotechnology and Food Engineering, Technion - Israel Institute of Technology, Haifa, Israel
| |
Collapse
|
7
|
Singh R, Sharanagat VS. Physico-functional and structural characterization of ultrasonic-assisted chemically modified elephant foot yam starch. Int J Biol Macromol 2020; 164:1061-1069. [DOI: 10.1016/j.ijbiomac.2020.07.185] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 07/08/2020] [Accepted: 07/17/2020] [Indexed: 01/08/2023]
|
8
|
Cabrera Canales ZE, Rodríguez Marín ML, Gómez Aldapa CA, Méndez Montealvo G, Chávez Gutiérrez M, Velazquez G. Effect of dual chemical modification on the properties of biodegradable films from achira starch. J Appl Polym Sci 2020. [DOI: 10.1002/app.49411] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
| | - María Luisa Rodríguez Marín
- Área Académica de Química, Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Pachuca Hidalgo Mexico
- CátedrasCONACyT Ciudad de México Mexico
| | - Carlos Alberto Gómez Aldapa
- Área Académica de Química, Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Pachuca Hidalgo Mexico
| | | | - Miguel Chávez Gutiérrez
- CONACyT ‐ Instituto Politécnico NacionalCIIDIR Unidad Oaxaca Santa Cruz Xoxocotlán Oaxaca Mexico
| | - Gonzalo Velazquez
- Instituto Politécnico NacionalCICATA unidad Querétaro Santiago de Querétaro Mexico
| |
Collapse
|
9
|
Zhu F, Hua Y, Li G. Physicochemical properties of potato, sweet potato and quinoa starch blends. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105278] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
10
|
Fonseca-Florido H, Méndez-Montealvo G, Velázquez de la Cruz G, Rodríguez-García M, Bello-Pérez L, Hernández-Hernández E, Gómez-Aldapa C. Physicochemical characteristics of stored gels from starch blends. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108408] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
11
|
Nagar M, Sharanagat VS, Kumar Y, Singh L, Mani S. Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch. Int J Biol Macromol 2019; 136:831-838. [DOI: 10.1016/j.ijbiomac.2019.06.133] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 04/25/2019] [Accepted: 06/16/2019] [Indexed: 10/26/2022]
|
12
|
Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
13
|
A modified Achira (Canna indica L.) starch as a wall material for the encapsulation of Hibiscus sabdariffa extract using spray drying. Food Res Int 2018; 119:547-553. [PMID: 30884688 DOI: 10.1016/j.foodres.2018.10.031] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 10/02/2018] [Accepted: 10/07/2018] [Indexed: 01/31/2023]
|
14
|
Fonseca-Florido H, Gómez-Aldapa C, López-Echevarría G, Velazquez G, Morales-Sánchez E, Castro-Rosas J, Méndez-Montealvo G. Effect of granular disorganization and the water content on the rheological properties of amaranth and achira starch blends. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
15
|
|
16
|
Fonseca-Florido HA, Castro-Rosas J, Hernández-Hernández E, Mata-Padilla JM, Velazquez G, Ávila-Orta CA, Rodríguez-Hernández AI, Gomez-Aldapa CA. Structural properties of waxy corn and potato starch blends in excess water. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1297822] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Heidi A. Fonseca-Florido
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Rancho Universitario, Hidalgo, México
| | - Javier Castro-Rosas
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Hidalgo, México
| | | | - José M. Mata-Padilla
- Departamento de Materiales Avanzados, Centro de Investigación en Química Aplicada (CIQA), Coahuila, México
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional, CICATA unidad Querétaro, Santiago de Querétaro, México
| | - Carlos A. Ávila-Orta
- Departamento de Materiales Avanzados, Centro de Investigación en Química Aplicada (CIQA), Coahuila, México
| | | | - Carlos A. Gomez-Aldapa
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Básicas e Ingeniería, Hidalgo, México
| |
Collapse
|