51
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James S, Akosu NI, Maina YC, Baba AI, Nwokocha L, Amuga SJ, Audu Y, Omeiza MYM. Effect of addition of processed bambara nut on the functional and sensory acceptability of millet-based infant formula. Food Sci Nutr 2018; 6:783-790. [PMID: 29983940 PMCID: PMC6021717 DOI: 10.1002/fsn3.618] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2017] [Revised: 01/22/2018] [Accepted: 01/28/2018] [Indexed: 12/17/2022] Open
Abstract
Fermentation and sprouting have been shown to increase nutrient bioavailability and modify the functional properties of foods. Application of these methods in the preparation of infant foods and complementing cereals with legumes will address nutrient density and viscosity problems associated with infant foods. Infant foods were formulated from blends of treated bambara nut and pearl millet. Functional properties, pasting properties, and sensory acceptability of the blends were studied. Millet and bambara nut were soaked separately in water and allowed to ferment for 48 hr at room temperature. While for sprouting, millet and bambara nut were soaked for 12 and 24 hr, respectively, at room temperature, and soaked seeds were separately sprouted for 48 hr. After fermentation and sprouting, the seeds were oven-dried and then milled into a flour of 0.6 mm size. The flours were formulated to six (A, B, C, D, E, and F) complementary diets. The results show that sample E had the suitable water absorption capacity, while, for oil absorption capacity, various blends showed suitability except samples A and B. In terms of swelling capacity, sample F (6.52 ± 0.01%) was the suitable at 60°C. Treatment and blending significantly influenced trough, final viscosity, and pasting time. In sensory acceptability, sample B was adjudged the best. This study revealed that sample C was the best in respect to functional and pasting properties for infant food; however, sample B received the best general acceptability.
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Affiliation(s)
- Samaila James
- Department of Food Science and TechnologyFederal University of TechnologyMinnaNigeria
| | - Ngozi Iwanger Akosu
- Department of Food Science and TechnologyFederal University of TechnologyMinnaNigeria
| | - Yakubu Caleb Maina
- Department of Food Science and TechnologyFederal University of TechnologyMinnaNigeria
| | - Amina Ibrahim Baba
- Department of Food Science and TechnologyFederal University of TechnologyMinnaNigeria
| | - Lilian Nwokocha
- Department of Hospitality and Tourism ManagementDelta State PolytechnicOgwashi‐UkwuDelta StateNigeria
| | | | - Yohanna Audu
- Department of Food Science and TechnologyFederal University of TechnologyMinnaNigeria
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Verma R, Jan S, Rani S, Jan K, Swer TL, Prakash KS, Dar M, Bashir K. Physicochemical and functional properties of gamma irradiated buckwheat and potato starch. Radiat Phys Chem Oxf Engl 1993 2018. [DOI: 10.1016/j.radphyschem.2017.11.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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54
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Effect of octenylsuccinylation on physicochemical, thermal, morphological and stability of octenyl succinic anhydride (OSA) modified sago starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.003] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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55
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Colussi R, Kaur L, Zavareze EDR, Dias ARG, Stewart R, Singh J. High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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56
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Pelpolage S, Murayama D, Tani M, Palta J, Yamauchi H, Koaze H. Effects of Calcium Fertilizer Application on the Physicochemical Properties of Starch Isolated from the Processing Type Potato <i>cv</i>. Toyoshiro. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Samanthi Pelpolage
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Daiki Murayama
- The United Graduate School of Agricultural Science, Iwate University
| | - Masayuki Tani
- Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
| | - Jiwan Palta
- Department of Horticulture, University of Wisconsin-Madison
| | - Hiroaki Yamauchi
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Hiroshi Koaze
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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57
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Baljeet S, Yogesh S, Ritika B. Physicochemical and rheological properties of Indian wheat varieties of Triticum aestivum. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0745] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S.Y. Baljeet
- Department of Food Technology, Maharshi Dayanand University, 124001 Rohtak, Haryana, India
| | - S. Yogesh
- Department of Food Technology, Maharshi Dayanand University, 124001 Rohtak, Haryana, India
| | - B.Y. Ritika
- Department of Food Technology, Maharshi Dayanand University, 124001 Rohtak, Haryana, India
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58
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Ashri A, Amalina N, Kamil A, Fazry S, Sairi MF, Nazar MF, Lazim AM. Modified Dioscorea hispida starch-based hydrogels and their in-vitro cytotoxicity study on small intestine cell line (FHS-74 Int). Int J Biol Macromol 2017; 107:2412-2421. [PMID: 29056465 DOI: 10.1016/j.ijbiomac.2017.10.125] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2017] [Revised: 10/14/2017] [Accepted: 10/18/2017] [Indexed: 10/18/2022]
Abstract
Starch-based hydrogels are promising smart materials for biomedical and pharmaceutical applications, which offer exciting perspectives in biophysical research at molecular level. This work was intended to develop, characterize and explore the properties of hydrogel from starch extracted from new source, Dioscorea hispida Dennst. Starch-mediated hydrogels were successfully synthesized via free radical polymerization method with varying concentrations of acrylic acid (AA),N,N'-methylenebisacrylamide (MBA) and sodium hydroxide (NaOH) in aqueous system. The grafting reaction between starch and AA was examined by observing the decline in intensity peak of hydrogel FTIR spectrum at 3291cm-1 and peak around 1600-1680cm-1, indicating the stretching of hydroxyl group (OH) and stretching of carbon-carbon double bond (CC) respectively. The effects of cross-linker, monomer and NaOH concentration on swelling ratio and gel content in different medium and conditions were also evaluated. The thermal stability and structural morphology of as-synthesized hydrogels were studied by thermogravimetry analysis (TGA) and scanning electron microscopy (SEM). In-vitro cytotoxicity study using small intestine cell line (FHS-74 Int) revealed that the as-formulated eco-friendly-hydrogel was free from any harmful material and safe to use for future product development.
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Affiliation(s)
- Airul Ashri
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
| | - Nurul Amalina
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
| | - Akhsan Kamil
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia
| | - Shazrul Fazry
- School of Biosciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia
| | - M Fareed Sairi
- School of Biosciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Selangor, Malaysia
| | | | - Azwan Mat Lazim
- School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia.
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60
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Microstructural characteristics and gastro-small intestinal digestion in vitro of potato starch: Effects of refrigerated storage and reheating in microwave. Food Chem 2017; 226:171-178. [DOI: 10.1016/j.foodchem.2017.01.048] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 01/09/2017] [Accepted: 01/10/2017] [Indexed: 11/20/2022]
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61
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Physicochemical characterization of starch isolated from soft acorns of holm oak (Quercus ilex subsp. ballota (Desf.) Samp.) grown in Algeria. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9582-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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62
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Falade KO, Ayetigbo OE. Effects of tempering (annealing), acid hydrolysis, low-citric acid substitution on chemical and physicochemical properties of starches of four yam ( Dioscorea spp.) cultivars. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1455-1466. [PMID: 28559604 PMCID: PMC5430176 DOI: 10.1007/s13197-017-2568-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/23/2017] [Accepted: 02/27/2017] [Indexed: 10/20/2022]
Abstract
The effects of tempering (annealing), acid hydrolysis and low-citric acid substitution on chemical and physicochemical properties of starches of four Nigerian yam cultivars were investigated. Crude fat and protein contents of the native starches decreased significantly after the modifications, while nitrogen-free extract increased significantly with acid hydrolysis and citric acid substitution. Acid hydrolysis and low-citric acid substitution reduced the least concentration for gel formation of the starches from 4 to 2% w/v, but tempering had no effect. Swelling power of the starches reduced significantly, and water solubility increased significantly at 75 and 85 °C, especially with acid hydrolysis and low-citric acid substitution. However, tempering significantly reduced starch solubility in the four cultivars. Paste clarity of starches of white (29.17%), water (18.90%), yellow (30.90%) and bitter (10.57%) yams reduced significantly with tempering to 14.43, 11.83, 16.93 and 7.27%, but increased significantly with acid hydrolysis to 41.40, 35.37, 28.77 and 32.33%, and low-citric acid substitution to 36.60, 44.17, 50.67 and 14.33%, respectively. Pasting properties such as peak, trough, breakdown, final, and setback viscosities and peak time of native starches reduced significantly with acid hydrolysis and low-citric acid substitution, however, tempering significantly increased their pasting temperature, peak time, setback and final viscosities.
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63
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Chandla NK, Saxena DC, Singh S. Amaranth (Amaranthus spp
.) starch isolation, characterization, and utilization in development of clear edible films. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13217] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Narender K. Chandla
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (SLIET) (Deemed University); Longowal, Sangrur Punjab India
| | - Dharmesh C. Saxena
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (SLIET) (Deemed University); Longowal, Sangrur Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology (SLIET) (Deemed University); Longowal, Sangrur Punjab India
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64
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Zortéa-Guidolin MEB, Demiate IM, Godoy RCBD, Scheer ADP, Grewell D, Jane JL. Structural and functional characterization of starches from Brazilian pine seeds (Araucaria angustifolia). Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.08.022] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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65
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Pilot scale production and in vitro gastro-small intestinal digestion of self-assembled recrystallised starch (SARS) structures. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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66
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Wang W, Zhou H, Yang H, Cui M. Effects of salts on the freeze-thaw stability, gel strength and rheological properties of potato starch. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3624-3631. [PMID: 27777470 PMCID: PMC5069268 DOI: 10.1007/s13197-016-2350-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2016] [Accepted: 09/22/2016] [Indexed: 11/29/2022]
Abstract
The objective of this study was to evaluate the effects of different salts (NaF, NaCl, NaBr, NaI, K2SO4, KCl, KNO3, KSCN, LiCl) on freeze-thaw stability, gel strength and rheological properties of potato starch. Addition of the structure-making (salting-out) ions, such as F- and SO42-, decreased freeze-thaw stability and increased gel strength, maximal storage modulus (G') and maximal loss modulus (G″) of potato starch, due to a stronger three-dimensional network by promoting the starch retrogradation and inhibiting starch gelatinization. Shear stress versus shear rate of all samples at 25 °C was well fitted to the simple power-law model with high determination coefficients (R2 = 0.9863-0.9990). Flow behavior index (n), consistency index (K) and apparent viscosities increased with adding salting-out ions. However, the structure-breaking (salting-in) ions had reverse effects on freeze-thaw stability, gel strength and rheological characteristics of potato starch. The addition of structure-breaking ions, such as Br-, NO3-, I-, SCN-, Na+ and Li+, decreased gel strength, G' and G″ values and increased freeze-thaw stability. Salts could significantly influence on the retrogradation of potato starch, generally following the ion order: F- > SO42- > Cl- > Br- > NO3- > I- > SCN- for anions and K+ > Na+ > Li+ for cations, consistent with the Hofmeister series.
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Affiliation(s)
- Wei Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China
| | - Hongxian Zhou
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 Hubei China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, 415000 Hunan China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, 430070 Hubei China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, 430070 Hubei China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, 430070 Hubei China
| | - Min Cui
- Laboratory of Animal Virology, College of Veterinary Medicine, Huazhong Agricultural University, Wuhan, 430070 Hubei China
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67
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Bashir M, Haripriya S. Physicochemical and structural evaluation of alkali extracted chickpea starch as affected by γ-irradiation. Int J Biol Macromol 2016; 89:279-86. [DOI: 10.1016/j.ijbiomac.2016.04.080] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2015] [Revised: 04/27/2016] [Accepted: 04/27/2016] [Indexed: 10/21/2022]
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68
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Cruz G, Ribotta P, Ferrero C, Iturriaga L. Physicochemical and rheological characterization of Andean tuber starches: Potato (Solanum tuberosumssp. Andigenum), Oca (Oxalis tuberosaMolina) and Papalisa (Ullucus tuberosusCaldas). STARCH-STARKE 2016. [DOI: 10.1002/star.201600103] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Gonzalo Cruz
- Centro de Investigación y Transferencia Santiago del Estero (CITSE), CONICET-UNSE; Santiago del Estero Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC) (CONICET-UNC); Córdoba Argentina
| | - Cristina Ferrero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA); CCT-CONICET-LA PLATA; Buenos Aires Argentina
| | - Laura Iturriaga
- Centro de Investigación y Transferencia Santiago del Estero (CITSE), CONICET-UNSE; Santiago del Estero Argentina
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69
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Xiao H, Yang T, Lin Q, Liu GQ, Zhang L, Yu F, Chen Y. Acetylated starch nanocrystals: Preparation and antitumor drug delivery study. Int J Biol Macromol 2016; 89:456-64. [PMID: 27156696 DOI: 10.1016/j.ijbiomac.2016.04.037] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Revised: 04/08/2016] [Accepted: 04/13/2016] [Indexed: 10/21/2022]
Abstract
In this study, we developed a new nanoparticulate system for acetylated starch nanocrystals (ASN) using broken rice. ASN with different degrees of substitution (DS) of 0.04, 0.08 and 0.14 were prepared using acetic anhydride as acetylating agent through reaction with starch nanocrystals (SN). The resulting ASN were investigated for the capability to load and release doxorubicin hydrochloride (DOX), and the antitumor activities of DOX-loaded SN and DOX-loaded ASN were evaluated as potential drug delivery systems for cancer therapy. Cellular uptake and cytotoxicity of nanocrystals and the DOX-loaded nanocrystals were investigated using fluorescence microscopy and a 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide) (MTT) assay. Compared with acetylated starches (AS) and native starches (NS), ASN with DS 0.14 loaded up to 6.07% of DOX with a higher loading efficiency of 91.1% and had steadier drug-release rates. Toxicity analysis using the rat hepatocytes model suggested that ASN was biocompatible and could be used for drug delivery. Furthermore, ASN were taken up by cancer cells in vitro and significantly enhanced the cytotoxicity of DOX against HeLa human cervical carcinoma cells. The IC50 value of DOX-loaded ASN-DS 0.14 was 3.8μg/mL for 24h of treatment, which was significantly lower than that of free DOX (21μg/mL). These results indicate that the prepared ASN using broken rice is a promising vehicle for the controlled delivery of DOX for cancer therapy.
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Affiliation(s)
- Huaxi Xiao
- National Engineering Laboratory for Rice and By-Products Further Processing, Central South University of Forestry & Technology, Changsha 410004, PR China
| | - Tao Yang
- National Engineering Laboratory for Rice and By-Products Further Processing, Central South University of Forestry & Technology, Changsha 410004, PR China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-Products Further Processing, Central South University of Forestry & Technology, Changsha 410004, PR China.
| | - Gao-Qiang Liu
- National Engineering Laboratory for Rice and By-Products Further Processing, Central South University of Forestry & Technology, Changsha 410004, PR China.
| | - Lin Zhang
- National Engineering Laboratory for Rice and By-Products Further Processing, Central South University of Forestry & Technology, Changsha 410004, PR China
| | - Fengxiang Yu
- Department of Food Science and Technology, Hunan Biological Electromechanical Polytechnic, Changsha 410000, PR China
| | - Yuejiao Chen
- National Engineering Laboratory for Rice and By-Products Further Processing, Central South University of Forestry & Technology, Changsha 410004, PR China
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70
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Malekpour Z, Hojatoleslamy M, Molavi H, Keramat J, Yazdi AG, Shariati MA. Effects of cross-linking modification with phosphoryl chloride (POCl3) on pysiochemical properties of barley starch. POTRAVINARSTVO 2016. [DOI: 10.5219/627] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Chemical methods are one of the comon method in starch modification. This study aimed at investigating of cross-link affection of phosphoryl chloride with two different levels 0.5 and 1g.kg-1 in order to enhance funciotnal proeprties and physiochemical changes on extracted starch from barley variety Bahman which cultivates in Chahr-Mahal Bakhtiari Province of Iran. Obtained results indicated that cross-linking leads to reduce sweeling power of strach granuls compred to natural starch and the amount of reduciton increase via the substitituin level. Powerfull cross-linkingnetween starch chains casue more resistance of granules to seweeling which is increased by means of cross-linking dgree. Additioally, investigationresults from synersis revealed that releasing water percentage in cross-linked starches increase in comparison to natural starches and this amount depends onthe amount of cross-link surface with a significantly difference in (α <0.05). Gelatinization temperature in both levels negligibly increased by modification where in low level of cross-linking was more. Furthermoe evaluating gelation temperatures of both natural and cross-linked modified starches showed that addition of phosphate groups in starch and creating extra coovalent bonds make granues more compressed reulting in slight increase of To, Tp, Tcin barley starch. Icreasing of temperature observed more in less concentration of cross-links. Evaluation of viscosity changes also revealed that this modification depending on increasing the amount of Phosphoryl Chloride led to increasing peak temperature, diminish peak and setback viscosity. Result also exhibited that in morphological level, cross-link causes to incidence changes in particles' diameter size. The comparison of diameter average and frequency between natural starch and cross-links starch exhibited that in cross-linkd treatment with 0.5% phosphoryl chloride, increase in frequency of granules with diameter of 6 - 10µm and >20 µm obersced. While frequency of granules with diamater size of 2 - 6 µm and 10 - 20 µm has been reduced to 0 which create bigger granules.
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71
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Jan R, Saxena D, Singh S. Pasting, thermal, morphological, rheological and structural characteristics of Chenopodium (Chenopodium album) starch. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.040] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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72
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Gao J, Kreft I, Chao G, Wang Y, Liu X, Wang L, Wang P, Gao X, Feng B. Tartary buckwheat ( Fagopyrum tataricum Gaertn.) starch, a side product in functional food production, as a potential source of retrograded starch. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.122] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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73
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Pelpolage S, Nakata K, Shinbayashi Y, Murayama D, Tani M, Yamauchi H, Koaze H. Comparison of Pasting and Thermal Properties of Starches Isolated from four Processing Type Potato Varieties Cultivated in Two Locations in Hokkaido. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.687] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Samanthi Pelpolage
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Kazuma Nakata
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Yurina Shinbayashi
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Daiki Murayama
- The United Graduate School of Agricultural Science, Iwate University
| | - Masayuki Tani
- Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine
| | - Hiroaki Yamauchi
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
| | - Hiroshi Koaze
- Department of Food Science, Obihiro University of Agriculture and Veterinary Medicine
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74
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Yu X, Wang J, Zhang J, Wang L, Wang Z, Xiong F. Physicochemical Properties of Starch Isolated from Bracken (Pteridium aquilinim) Rhizome. J Food Sci 2015; 80:C2717-24. [DOI: 10.1111/1750-3841.13129] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2015] [Accepted: 09/29/2015] [Indexed: 12/12/2022]
Affiliation(s)
- Xurun Yu
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Jin Wang
- Inst. of Agricultural Science; Jingjiang 214519 China
| | - Jing Zhang
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Leilei Wang
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Zhong Wang
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
| | - Fei Xiong
- Jiangsu Key laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production; Technology of Grain Crops; Yangzhou Univ; Yangzhou 225009 China
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75
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Wani IA, Sogi DS, Gill BS. Physico-chemical properties of acetylated starches from Indian black gram (Phaseolus mungo L.) cultivars. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:4078-89. [PMID: 26139873 PMCID: PMC4486560 DOI: 10.1007/s13197-014-1480-x] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/03/2014] [Accepted: 07/14/2014] [Indexed: 10/24/2022]
Abstract
Starches separated from three black gram cultivars were modified by acetylation and compared to their native starches. Acetylation was carried out by treating starches with 0.04 and 0.08 g of acetic anhydride/g of starch dry weight basis (db) at 25 °C. The extent of acetylation increased proportionally with the concentration of acetic anhydride used. Retrogradation of acetylated starch pastes decreased significantly (p ≤ 0.05) as revealed by significant decrease in syneresis, increased freeze thaw stability and increased light transmittance. The pasting curves of 10.7 % starch slurries showed that acetylation decreased the setback viscosity values by 51.2-82.8 % and pasting temperature by 3.1-5.6 °C than respective native starches. Differential scanning calorimetry observations also revealed significant decrease in gelatinisation temperature of acetylated starches than native starches. Hardness and adhesiveness of starch gels varied between 10.3 and 32.6 g and 4.6-82.3gs, respectively which were significantly lower than corresponding native starch gels.
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Affiliation(s)
- Idrees Ahmed Wani
- />Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India 143 005
- />Department of Food Science and Technology, University of Kashmir, Srinagar, India 190 006
| | - Dalbir Singh Sogi
- />Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India 143 005
| | - Balmeet Singh Gill
- />Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India 143 005
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76
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Paramakrishnan N, Jha S, Kumar KJ. Physicochemical and tablet properties of Cyperus alulatus rhizomes starch granules. Int J Biol Macromol 2015; 76:320-5. [DOI: 10.1016/j.ijbiomac.2015.03.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2014] [Revised: 03/02/2015] [Accepted: 03/03/2015] [Indexed: 11/29/2022]
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77
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Reddy CK, Haripriya S, Vidya PV. Morphology, physico-chemical and functional characteristics of starches from different banana cultivars. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1809-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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78
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Cai J, Man J, Huang J, Liu Q, Wei W, Wei C. Relationship between structure and functional properties of normal rice starches with different amylose contents. Carbohydr Polym 2015; 125:35-44. [PMID: 25857957 DOI: 10.1016/j.carbpol.2015.02.067] [Citation(s) in RCA: 153] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2014] [Revised: 02/09/2015] [Accepted: 02/26/2015] [Indexed: 01/20/2023]
Abstract
The structures (morphology, molecule, and crystallinity) and functional properties (gelatinization, hydrolysis, and in vitro digestion) of normal rice starches with different amylose contents were investigated and their relationships were analyzed. The results showed that the morphology, granule size, and crystalline type did not significantly change among rice starches. The molecular structure (amylose content, amylopectin branch-chain content, and amylopectin branching degree) and crystalline structure (relative crystallinity, IR ratio of 1045/1022 cm(-1), lamellar peak intensity, and lamellar distance) significantly varied among rice starches, which resulted in different functional properties. The gelatinization temperature and water solubility were significantly positively correlated with amylose content but significantly negatively correlated with amylopectin short branch-chain. The swelling power, hydrolysis and in vitro digestion were significantly positively correlated with amylopectin short branch-chain, relative crystallinity, IR ratio of 1045/1022 cm(-1), and lamellar peak intensity but significantly negatively correlated with amylose content and lamellar distance.
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Affiliation(s)
- Jinwen Cai
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Jianmin Man
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Jun Huang
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Qiaoquan Liu
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China
| | - Wenxian Wei
- Testing Center, Yangzhou University, Yangzhou 225009, China
| | - Cunxu Wei
- Jiangsu Key Laboratory of Crop Genetics and Physiology/Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China; Key Laboratory of Plant Functional Genomics of the Ministry of Education, Yangzhou University, Yangzhou 225009, China.
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79
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Lu L, Baik BK. Starch Characteristics Influencing Resistant Starch Content of Cooked Buckwheat Groats. Cereal Chem 2015. [DOI: 10.1094/cchem-04-14-0062-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lu Lu
- School of Food Science, Washington State University, Pullman, WA 99164, U.S.A
| | - Byung-Kee Baik
- Corresponding author. Phone: +1.330.263.3891
- USDA-ARS-CSWQRU, Soft Wheat Quality Laboratory, OARDC–Ohio State University, 1680 Madison Ave., Wooster, OH 44691, U.S.A
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80
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Falade KO, Ayetigbo OE. Effects of annealing, acid hydrolysis and citric acid modifications on physical and functional properties of starches from four yam (Dioscorea spp.) cultivars. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.008] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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81
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Physicochemical, Thermal, Pasting and Microstructure Properties of Hydroxypropylated Jackfruit Seed Starch Prepared by Etherification with Propylene Oxide. FOOD BIOPHYS 2014. [DOI: 10.1007/s11483-014-9347-2] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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82
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Effect of gamma irradiation on the physicochemical properties of alkali-extracted rice starch. Radiat Phys Chem Oxf Engl 1993 2014. [DOI: 10.1016/j.radphyschem.2014.02.002] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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83
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Effect of gamma irradiation on physicochemical properties of Indian Horse Chestnut (Aesculus indica Colebr.) starch. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.002] [Citation(s) in RCA: 111] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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84
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Iwe MO, Agiriga AN. Pasting Properties of Ighu
Prepared from Steamed Varieties of Cassava Tubers. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12201] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Maduebibisi O. Iwe
- Department of Food Science and Technology; Michael Okpara University of Agriculture; PMB 7267 Umuahia Abia State 440001 Nigeria
| | - Ann N. Agiriga
- Department of Food Science and Technology; Michael Okpara University of Agriculture; PMB 7267 Umuahia Abia State 440001 Nigeria
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85
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Effect of cultivar, location and year on total starch, amylose, phosphorus content and starch grain size of high starch potato cultivars for food and industrial processing. Food Chem 2013; 141:3872-80. [DOI: 10.1016/j.foodchem.2013.06.080] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2013] [Revised: 06/12/2013] [Accepted: 06/18/2013] [Indexed: 11/22/2022]
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86
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Gani A, Masoodi FA, Wani SM. Characterization of Lotus Stem (Nelumbo nucifera) Starches Purified From Three Lakes of India. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.680177] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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87
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Sofi BA, Wani IA, Masoodi FA, Saba I, Muzaffar S. Effect of gamma irradiation on physicochemical properties of broad bean (Vicia faba L.) starch. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.05.021] [Citation(s) in RCA: 74] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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88
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Valcárcel-Yamani B, Rondán-Sanabria GG, Finardi-Filho F. The physical, chemical and functional characterization of starches from Andean tubers: oca (Oxalis tuberosa Molina), olluco (Ullucus tuberosus Caldas) and mashua (Tropaeolum tuberosum Ruiz & Pavón). BRAZ J PHARM SCI 2013. [DOI: 10.1590/s1984-82502013000300007] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The physical, chemical, and functional properties of starches isolated from the Andean tubers oca (Oxalis tuberosa M.), olluco (Ullucus tuberosus C.) and mashua (Tropaeolum tuberosum R. & P.) were studied. The tubers were obtained from a local grocery. The morphology of the starch granules (size and shape) was studied with scanning electron microscopy (SEM), which revealed ellipsoid, oval, conical, pear-shaped and prismatic forms: ellipsoids and oval granules with lengths up to 54.30 µm in oca; with lengths up to 32.09 µm for olluco starch granules; and with predominantly truncated spherical or oval forms and smaller dimensions (up to 16.29 um) for mashua starch granules. Amylose contents were similar among the samples: 27.60% (oca), 26.49% (olluco) and 27.44% (mashua). Olluco starch had less swelling power, forming opaque, less firm gels. All three starch gels showed the same stability on refrigeration and presented high syneresis under freezing temperatures, with a variation of 40.28 to 74.42% for olluco starch. The starches cooked easily, with high peak viscosity. The low gelatinization temperatures and high stability during cooling make these starches suitable feedstock for use in formulations that require milder processing temperatures and dispense freezing storage.
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89
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Physico-chemical and functional properties of flours from Indian kidney bean (Phaseolus vulgaris L.) cultivars. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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90
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Cruz BR, Abraão AS, Lemos AM, Nunes FM. Chemical composition and functional properties of native chestnut starch (Castanea sativa Mill). Carbohydr Polym 2013; 94:594-602. [PMID: 23544579 DOI: 10.1016/j.carbpol.2012.12.060] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2012] [Revised: 12/15/2012] [Accepted: 12/21/2012] [Indexed: 11/27/2022]
Abstract
Starch isolation methods can change their physico-chemical and functional characteristics hindering the establishment of a starch-food functionality relation. A simple high yield and soft isolation method was applied for chestnut (Castanea sativa Mill) starch consisting in steeping and fruit disintegration in a 25 mM sodium bisulfite solution and purification by sedimentation. Starch integrity, physico-chemical composition, morphology and functional properties were determined, being observed significant differences from previous described methods for chestnut starch isolation. The X-ray pattern was of B-type, with a degree of crystallinity ranging from 51% to 9%, dependent on the starch moisture content. The onset, peak, and conclusion gelatinization temperatures were 57.1°C, 61.9°C and 67.9°C, respectively. Total amylose content was 26.6%, and there was not found any evidence for lipid complexed amylose. Swelling power at 90°C was 19 g/g starch, and the amount of leached amylose was 78% of the total amylose content. Native chestnut starch presents a type B pasting profile similar to corn starch but with a lower gelatinization (56.1°C) and peak viscosity (79.5°C) temperatures, making native chestnut starch a potential technological alternative to corn starch, especially in application where lower processing temperatures are needed.
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Affiliation(s)
- Bruno R Cruz
- CQ-VR, Chemistry Research Centre, Chemistry Department, University of Trás-os-Montes e Alto Douro, Apartado 1013, 5000-801 Vila Real, Portugal
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91
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Wani IA, Sogi DS, Gill BS. Physicochemical and functional properties of flours from three Black gram (Phaseolus mungoL.) cultivars. Int J Food Sci Technol 2012. [DOI: 10.1111/ijfs.12025] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Dalbir S. Sogi
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar; 143 005; India
| | - Balmeet S. Gill
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar; 143 005; India
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92
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Zhou Q, Shi W, Meng X, Liu Y. Studies on the morphological, crystalline, thermal properties of an under utilized starch from yamDioscoreae zingiberensisC. H. Wright. STARCH-STARKE 2012. [DOI: 10.1002/star.201200058] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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93
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Wani IA, Sogi DS, Gill BS. Physicochemical properties of acetylated starches from some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03062.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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94
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Cáceres M, Mestres C, Pons B, Gibert O, Amoros W, Salas E, Dufour D, Bonierbale M, Pallet D. Physico-chemical characterization of starches extracted from potatoes of the group Phureja. STARCH-STARKE 2012. [DOI: 10.1002/star.201100166] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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95
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The effect of starch isolation method on physical and functional properties of Portuguese nuts starches. I. Chestnuts (Castanea sativa Mill. var. Martainha and Longal) fruits. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.05.010] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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96
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Berg T, Singh J, Hardacre A, Boland MJ. The role of cotyledon cell structure during in vitro digestion of starch in navy beans. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.075] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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97
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Abstract
Starch from hardleaf oatchestnut was isolated, and its chemical composition and physicochemical properties were determined and compared with those of corn or potato starch. The yield and purity of the starch were 386.5 g kg-1 and 912.6g kg-1, respectively, and the starch granules were in spherical and irregular shape ranging from 8μm to 18μm in diameter. It contained 275.4 g kg-1 amylose and had relatively low gelatinization temperature with 60.38°C, and moderate solubility as well as swelling power. The starch gel showed weak freeze-thaw stability with high syneresis of 20.5%, and high viscosity (667BU), hardness (75.06g) and gumminess (30.68g), therefore, making it potentially useful as thickening agent in sweets processing, baking industry and seasoning, but was not appropriate in frozen foods.
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98
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Li W, Bai Y, Zhang Q, Hu X, Shen Q. Effects of potassium alum addition on physicochemical, pasting, thermal and gel texture properties of potato starch. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02663.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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99
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Wani IA, Sogi DS, Wani AA, Gill BS, Shivhare US. Physico-chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02379.x] [Citation(s) in RCA: 96] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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100
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Mweta DE, Labuschagne MT, Bonnet S, Swarts J, Saka JDK. Isolation and physicochemical characterisation of starch from cocoyam (Colocasia esculenta) grown in Malawi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:1886-1896. [PMID: 20572058 DOI: 10.1002/jsfa.4029] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The aim of this study was to determine the physicochemical properties of starches isolated from Malawian cocoyams and compare them with those of cassava and corn starches. RESULTS The purity of the isolated starches varied from 851 to 947 g kg(-1) and pH from 4.93 to 6.95. Moisture, ash, protein, fat and amylose contents ranged from 104 to 132, 0.3 to 1.5, 3.5 to 8.4, 0.9 to 1.6, and 111 to 237 g kg(-1), respectively. Cocoyam starches gave higher potassium and phosphorus but lower calcium levels than the other starches. The shape of starch granules varied from spherical to polygonal with cocoyam starches displaying smaller-sized granules than cassava and corn starches. Cocoyam starches gave a higher wavelength of maximum iodine absorption and blue value but lower reducing capacity values than cassava and corn starches. The extent of acid hydrolysis of the starches also differed. Cocoyam starches exhibited amylopectin molecules of higher molecular weights but amylose molecules of lower molecular weights than cassava and corn starches. Cocoyam starches exhibited lower water absorption capacity and swelling power, paste clarity and viscosity but higher solubility, gelatinisation temperatures and retrogradation tendencies than cassava and corn starches. CONCLUSIONS The physicochemical properties of native Malawian cocoyam starches vary among the different accessions and differ from those of cassava and corn starches.
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Affiliation(s)
- Davies E Mweta
- Plant Sciences Department, University of the Free State, P.O. Box 339, Bloemfontein 9300, South Africa.
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