Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches

Starch hydrolysates, their impurities and the role of membrane-based technologies as a promising sustainable purification method at industrial scale

Starch hydrolysates are syrups obtained through the hydrolysis of starch with a defined carbohydrate composition and concentration. Annual harvest conditions and the availability of raw materials, such as corn, wheat, rice, potato, and certain plant roots, influence their quality. High-quality starch hydrolysate products serve numerous applications, including ingredients in food, textiles, paper, cosmetics, bioplastics, pharmaceuticals and construction. However, impurities such as colour molecules, characteristic flavours, salts, and proteins encountered in the solution along the starch processing steps can compromise product quality. With increasing emphasis on organic and sustainable production, starch hydrolysates must meet higher health and environmental standards. This review provides a comprehensive overview of starch hydrolysates production and purification. It explores the chemical processes leading to the formation of impurities and their impact on the final product composition and specific characteristics. Downstream processing methods for recovery, purification, and concentration are also investigated, comparing traditional techniques with emerging membrane-based technologies. Membrane technologies offer a potential solution for purifying plant-based starch hydrolysates efficiently and sustainably by enhancing purification while reducing energy consumption and waste generation. They operate at lower temperatures, avoiding phase transitions, extra heating, chemicals, and solvent exchanges. Although membrane technologies are widely used in various food industries, minimal research exist on their applications in starch hydrolysate processing, with limited experimental validation available. Addressing this gap, this review compiles established applications and discusses challenges hindering industrial adoption-including membrane fouling, the selection of appropriate membranes, the operational lifespan, and replacement costs,- while also identifying areas requiring further experimental research and development.

Silanization of Starch and Its Effect on Cross-Linking and Mechanical, Dynamic, Hydrophobic, and Aging Properties of Polymeric Compositions Containing Natural Rubber

In recent years, the search for more sustainable fillers for elastomeric composites than silica and carbon black has been underway. In this work, silanized starch was used as an innovative filler for elastomeric composites. Corn starch was chemically modified by silanization (with n-octadecyltrimethoxysilane) via a condensation reaction to produce a hydrophobic starch. Starch/natural rubber composites were prepared by mixing the modified starch with elastomer. The morphology, hydrophobicity, and chemical structure of starch after and before modification were studied. The results showed that starch after silanization becomes hydrophobic (θw = 117.3°) with a smaller particle size. In addition, FT-IR spectrum analysis confirmed the attachment of silane groups to the starch. The modified starch dispersed better in the natural rubber matrix and obtained a more homogeneous morphology. The composite achieved the best dynamic (ΔG' = 203.8 kPa) and mechanical properties (TSb = 11.4 MPa) for compositions with 15 phr of modified starch. In addition, the incorporation of silanized starch improved the hydrophobicity of the composite (θw = 117.8°). The higher starch content allowed the composites to achieve a higher degree of cross-linking, resulting in better resistance to swelling in organic solvents. This improvement is due to enhanced elastomer-filler interactions and reduced spaces that prevent solvent penetration into the material's depths. The improved mechanical properties and good dynamic properties, as well as improved hydrophobicity, were mainly due to improved interfacial interactions between rubber and starch. This study highlights the potential and new approach of silane-modified starch as a sustainable filler, demonstrating its ability to enhance the mechanical, dynamic, and hydrophobic properties of elastomeric composites while supporting greener material solutions for the rubber industry.

Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles

In this study, the effect of different starches from corn, potato and pea containing varying amylose/amylopectin ratios on the textural and rehydration properties of extruded peanut protein gel particles were investigated. Results showed that textural and rehydration properties of peanut protein extruded with corn starch, potato starch and amylopectin are slightly inferior to those of peanut protein with pea starch extrudates. The addition of pea starch led to an increase in the pore structure of the peanut protein extrudates and improved their water absorption index, simultaneously reducing the hardness and density. Pea starch, as a natural water-absorbing expansion material, helped peanut protein to form cross-linked gel polymers that bind more water molecules, in addition to further polymerization with peanut protein, which made the protein secondary structure became disordered. These changes directly affected the textural properties of the extrudates. In addition, the blended system of starches and peanut protein tended to form more elastic solids, which affected the expansion of the extrudates. These findings indicate that starch can effectively improve the poor expansion of proteins, making it suitable for use in the production of plant protein-based foods.

Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels

Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess their quality. In this study, our findings indicated that chestnuts with higher glutinous taste quality had lower amylose content and microcrystalline structures, as well as higher subcrystalline structures and relative crystallinity in both the raw and steamed starches. In the leached starch, chestnuts with higher glutinous taste quality had lower amylopectin B1 chains and microcrystalline structure, but higher amylopectin B2 chains, subcrystalline structure and relative crystallinity. These results suggest that amylose content, relative crystallinity, and amylopectin chain length distribution are important factors determining the glutinous taste quality of chestnuts. To further enhance our understanding of these factors, an sensory evaluation model was developed based on textural profile analysis parameters. This study provides valuable insights into the relationship between molecular structure of starch and the glutinous taste quality of starchy foods.

Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour

The development of new production lines of extruded ready-to-eat (RTE) snacks often results in high losses of edible food due to the trial-and-error approach in industry. Being able to predict extrudate characteristics of new formulations before having to run trials on industrial scale would be beneficial for reducing waste and having a more efficient development process. With this study, the correlation between pasting properties of seven blends of flours/starches and extrudate characteristics was investigated (100% corn grits, 25% and 50% replacement of corn grits with high amylose starch, potato starch, and rice flour). The predictive power of pasting characteristics on extrudate's moisture content, water absorption and solubility index, sectional expansion index (SEI) and hardness was studied. Results indicated the potential of predicting SEI, water solubility index (WSI), and water absorption index (WAI) of RTE-snacks. WSI and WAI were, respectively, negatively correlated with peak temperature (R2  = 0.897), and positively with peak temperature and positively with trough viscosity (R2  = 0.855). One can conclude that the rheometer can be a useful tool to gain insight into the characteristics of the extrudate, although further research with enlargement of the dataset is necessary to make the rheometer effectively deployable for potentially other extrudate characteristics.