Effect of Ultrasonic Treatment on Structure and Physicochemical Properties of Pea Starch

Physicochemical properties and in vitro digestion of quinoa starch induced by combination of ultrasound and konjac glucomannan

This study investigated the effects of konjac glucomannan (KGM) and ultrasound on the solubility, pasting properties, rheological behavior, thermal properties, structural characteristics, and digestibility of quinoa starch. The results demonstrated significant improvements in starch properties with both ultrasound and KGM treatment, with the most pronounced effects observed in the combined ultrasound and KGM treatment. This combined treatment led to enhanced energy storage modulus and loss modulus, indicating improved rheological properties. Additionally, combined treatment improved solubility, thermal stability, and digestibility and resulted in a more ordered structure and increased paste enthalpy compared with ultrasound or KGM treatment. Scanning electron microscopy and particle size analysis revealed a more compact starch structure following the synergistic treatment. X-ray diffraction and Fourier transform infrared spectroscopy showed a more organized, complex structure. These findings offer valuable insights into the application of ultrasound and KGM to enhance the performance and quality of quinoa starch.

Factors and modification techniques enhancing starch gel structure and their applications in foods:A review

The formation of starch gel structure results from the gelatinization and retrogradation of starch in aqueous solutions, which plays a crucial role in determining the quality and functional properties of starchy foods. The gelation ability of many native starches is limited and their structure is weak, which restricts their application. Therefore, how to enhance the gel structure of starch is of great significance to food science and industry. In this paper, the mechanism of starch gel formation was reviewed, and the research progress of starch composition, retrogradation conditions, food composition and modification methods were reviewed. Meanwhile, the applications of enhanced starch gel structures in food quality, nutrition, packaging, and 3D printing were discussed. This review provides valuable references for researchers and producers to develop high-quality and nutritious starch-based foods and further expand the applications of starches.

A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods

Physical processing techniques significantly influence the characteristics of legume starch, consequently affecting the potential applications of legume-based products. This review comprehensively examines the impact of various physical processing techniques on legume starch properties, including structure, granule morphology, gelatinization, pasting properties, solubility, and in vitro digestibility. Furthermore, it evaluates the implications of these processing methods for utilizing legumes in developing low-glycemic index (GI) foods. Notably, certain physical processing methods, such as heat-moisture treatment, ultrahigh-pressure processing, dry heat treatment, and gamma irradiation, under specific conditions, enhance the resistant starch or slowly digestible starch fractions in legume starches. This enhancement is particularly advantageous for producing low-GI foods. Conversely, techniques like annealing, extrusion, ultrasound, and germination increase starch digestibility, which is less favorable for low-GI food applications. This review also provides an up-to-date overview of the use of diverse preprocessed legume products in low-GI food production. The novelty of this review lies in its detailed comparative analysis of physical processing methods and their specific effects on legume starch digestibility, which has not been extensively covered in existing literature. The comprehensive insights presented herein will benefit the legume industry by informing effective strategies for converting legume starch into valuable low-GI products.

Physicochemical Characteristics of Porous Starch Obtained by Combined Physical and Enzymatic Methods, Part 1: Structure, Adsorption, and Functional Properties

Porous starch can be applied as an adsorbent and encapsulant for bioactive substances in the food and pharmaceutical industries. By using appropriate modification methods (chemical, physical, enzymatic, or mixed), it is possible to create pores on the surface of the starch granules without disturbing their integrity. This paper aimed to analyze the possibility of obtaining a porous structure for native corn, potato, and pea starches using a combination of ultrasound, enzymatic digestion, and freeze-drying methods. The starch suspensions (30%, w/w) were treated with ultrasound (20 kHz, 30 min, 20 °C), then dried and hydrolyzed with amyloglucosidase (1000 U/g starch, 50 °C, 24 h, 2% starch suspension). After enzyme digestion, the granules were freeze-dried for 72 h. The structure of the native and modified starches were examined using VIS spectroscopy, SEM, ATR-FTIR, and LTNA (low-temperature nitrogen adsorption). Based on the electrophoretic mobility measurements of the starch granules using a laser Doppler velocimeter, zeta potentials were calculated to determine the surface charge level. Additionally, the selected properties such as the water and oil holding capacities, least gelling concentration (LGC), and paste clarity were determined. The results showed that the corn starch was the most susceptible to the combined modification methods and was therefore best suited for the production of porous starch.