Characterization of beach pea (Lathyrus maritimus L.) starch

Effect of Heat-Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch

The objective of this study was to investigate the effect of temperature changes during heat-moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS particles. The polarized crosses of SPS were irregular and partially blurred. The relative crystallinity and short-range order of SPS decreased, while rearrangement and reorientation of the starch molecules occurred and the thermal stability increased. The resistant starch content of SPS reached the highest (24.77%) after 4 h treatment at 110 °C and 25% moisture. The obtained results can provide a reference for the modification of SPS.

A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch

Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.

Isolation, modification, and characterization of rice starch with emphasis on functional properties and industrial application: a review

Starch is one of the organic compounds after cellulose found most abundantly in nature. Starch significantly varies in their different properties like physical, chemical, thermal, morphological and functional. Therefore, starch is modified to increase the beneficial characteristics and remove the shortcomings issues of native starches. The modification methods can change the extremely flexible polymer of starch with their modified physical and chemical properties. These altered structural attributes are of great technological values which have a wide industrial potential in food and non-food. Among them, the production of novel starches is mainly one that evolves with new value-added and functional properties is on high industrial demands. This paper provides an overview of the rice starch components and their effect on the technological and physicochemical properties of obtained starch. Besides, the tuned techno-functional properties of the modified starches through chemical modification means are highlighted.HighlightsNative and modified starches varies largely in physicochemical and functional traits.Modified physical and chemical properties of starch can change the extremely flexible polymer of starch.Techno-functional properties of the modified starches through chemical modification means are highlighted.Dual modification improves the starch functionality and increases the industrial applications.Production of novel starches is on high industrial demands because it mainly evolves with new value added and functional properties.

Analysis of the polysaccharide fractions isolated from pea (Pisum sativum L.) at different levels of purification

Crude pea (Pisum sativum L.) polysaccharides (CPPs) were extracted under ultrasound assistance, and CPP yield was highest to 6.27381%, which optimized using response surface methodology. Enzymatic method was more effective in deproteinization than Trichloroacetic acid and Sevag method, when considering the polysaccharide retention value as well as the protein clearance. Three-phase partitioning deproteinization indicated that the combination of the enzyme and Sevag method was more effective than their single use. Pea polysaccharide fractions were obtained by diethylaminoethyl-52 cellulose (W-DE-PP, N-DE-PP1, and N-DE-PP2) and Sephadex G-100 size-exclusion chromatography (W-DE-GPP, N1-DE-GPPa, and N1-DE-GPPb) in that order. Polysaccharide fractions W-DE-GPP and N1-DE-GPPa were showed a smooth surface with many cavities by Scanning electron microscopy (SEM) in 1,000 folds. All polysaccharides, characterized by high-performance liquid chromatography (HPLC), were composed of rhamnose, arabinose, galactose, glucose, and mannose, with the highest concentrations of galactose and glucose. Compared with different purification levels, N-DE-GPP showed the strongest activity against 2,2-diphenyl-1-picrylhydrazyl and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) free radicals and the highest ferric reducing antioxidant power, which were similar to the results of W-DE-GPP. Therefore, W-DE-GPP and N-DE-GPP may be promising natural sources of antioxidants. PRACTICAL APPLICATIONS: Recently, numerous studies on the extraction, purification, characteristics, and bioactivities of polysaccharides have been conducted. We mainly focused on the functional compounds of legumes. Comprehensive studies on pea polysaccharides are limited. Therefore, in the present study, extraction of CPPs was performed to optimize conditions using response surface methodology. Polysaccharide fractions were obtained from different purification levels and were chemically characterized using HPLC and SEM. Antioxidant activities of polysaccharides with different purification levels were determined. All the conventional methods, described in previous studies, were applied in the study. Furthermore, we analyzed and compared the characteristics of polysaccharides at different purification levels. We believe that our results would likely supplement the fundamental studies on pea polysaccharides.

Structure and Digestion of Common Complementary Food Starches

Starch is the major source of dietary glucose for rapid development of children. Starches from various crops naturally differ in molecular structures and properties. Cooking, processing, and storage may change their molecular properties and affect their digestibility and functionality. Starch digestion is affected by its susceptibility to α-amylase and α-glucosidase (maltase), and the susceptibility is determined by starch granule architecture and glucan structures, as well as the interaction between starch and other food components. Starch is given as a complementary feeding to young children in many cultures, and starch or modified starch, is used in special formulae of infant foods or supplements. Although indigestible starch does not provide much energy, it can benefit colonic health.

Changes in chemical composition during development of grass pea (Lathyrus sativusL.) seeds

The level of chemical components was determined in seeds of grass pea (Lathyrus sativus L.), cv. Krab, harvested at a dry matter content between 25.9 and 49.6 g/100 g of the raw material, and divided into five degrees of maturity. The results presented suggest that, in general, with an increasing maturity of seeds, the level of the following components increased if related to fresh matter: starch, dietary fibre, acids, total and protein nitrogen, total amino acids and sulphur amino acids, ash and its alkalinity, magnesium, calcium, total phosphorus and phytic phosphorus, and thiamine. The following components were reduced: vitamin C, riboflavin, carotenoids, beta-carotene, and chlorophylls. No such regularity could be found with respect to the accumulation of sugars, essential amino acids, and iron. By expressing the results in dry matter, increases were noted in starch, protein nitrogen, and thiamine. The content of sugars, total nitrogen, total amino acids, essential and sulphur amino acids, ash and its alkalinity, magnesium, phosphorus, vitamin C, riboflavin, carotenoids, beta-carotene, and chlorophylls were reduced while that of dietary fibre, iron, calcium, and phytic phosphorus varied.