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Wang L, Wang L, Wang A, Qiu J, Li Z. Effects of superheated steam on starch structure and physicochemical properties of buckwheat flour during storage. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103221] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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52
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Liu Y, Chen X, Xu Z, Zhou R, Huang W, Sui Z, Corke H. Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15057] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- 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
| | - Zekun Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Ruizong Zhou
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Wuyang Huang
- Institute of Agro‐Product Processing Jiangsu Academy of Agricultural Sciences Nanjing 210014 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 515063 China
- Faculty of Biotechnology and Food Engineering Technion ‐ Israel Institute of Technology Haifa 3200003 Israel
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Chi C, Li X, Huang S, Chen L, Zhang Y, Li L, Miao S. Basic principles in starch multi-scale structuration to mitigate digestibility: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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55
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Physicochemical and functional properties of mangalô bean (Lablab purpureus L.) starch. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125706] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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56
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Marta H, Cahyana Y, Djali M. Pectin interaction with thermally modified starch affects physicochemical properties and digestibility of starch as revealed by logarithm of slop plot. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2020.1858969] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Herlina Marta
- Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Yana Cahyana
- Laboratory of Food Chemistry, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
| | - Mohamad Djali
- Laboratory of Food Processing Technology, Department of Food Technology, Universitas Padjadjaran, Sumedang, Indonesia
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58
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Zhang B, Zhang Q, Wu H, Su C, Ge X, Shen H, Han L, Yu X, Li W. The influence of repeated versus continuous dry-heating on the performance of wheat starch with different amylose content. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110380] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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59
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Wu X, Fu G, Li R, Li Y, Dong B, Liu C. Effect of thermal processing for rutin preservation on the properties of phenolics & starch in Tartary buckwheat achenes. Int J Biol Macromol 2020; 164:1275-1283. [DOI: 10.1016/j.ijbiomac.2020.07.135] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2020] [Revised: 07/03/2020] [Accepted: 07/12/2020] [Indexed: 12/27/2022]
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60
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Combination treatment of bamboo shoot dietary fiber and dynamic high-pressure microfluidization on rice starch: Influence on physicochemical, structural, and in vitro digestion properties. Food Chem 2020; 350:128724. [PMID: 33293145 DOI: 10.1016/j.foodchem.2020.128724] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/18/2020] [Accepted: 11/21/2020] [Indexed: 12/15/2022]
Abstract
The physicochemical, structural properties and digestibility of rice starch treated by bamboo shoot dietary fiber (BSDF) combined with dynamic high-pressure microfluidization (DHPM) were investigated. Compared with starch modified by BSDF alone, the combination treatment decreased the pasting viscosity and viscoelasticity of starch. Furthermore, the pasting viscosity and viscoelasticity showed an increase from 50 to 100 MPa and then decreased after increasing the pressure to 150 and 200 MPa. The enthalpy of gelatinization and relative crystallinity of starch treated by BSDF and 100 MPa DHPM significantly increased by 17% and 63%, respectively. Scanning electron microscopy images demonstrated that flaky BSDF coated on starch granules to form a protective layer. As a result, the fractions of resistant starch increased and the starch hydrolysis extent and rate decreased under 100 MPa DHPM. This study highlights an innovative and promising strategy for improving the properties of starch and facilitating its utilization.
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61
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Yang Z, Hao H, Wu Y, Liu Y, Ouyang J. Influence of moisture and amylose on the physicochemical properties of rice starch during heat treatment. Int J Biol Macromol 2020; 168:656-662. [PMID: 33220369 DOI: 10.1016/j.ijbiomac.2020.11.122] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/13/2020] [Accepted: 11/17/2020] [Indexed: 12/17/2022]
Abstract
Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%. With the increase of MC, the paste transmittance, gelatinization temperature, and digestibility of starch increased, whereas the swelling power and enthalpy decreased. The long- and short-range molecular order and the digestive properties of starch with MC ≤ 30% changed moderately, but high MC (70%) gelatinized the starch and drastically changed the physicochemical properties. High amylose content in rice starch led to low long- and short-range molecular order, swelling power, and gelatinization temperature, but increased resistant starch. The results indicated that 30% of MC separates effects of heat treatment of starch, where low MC (≤30%) and high amylose lowers digestibility, which is beneficial for diabetics, while high MC (>30%) promotes solubility and transparency.
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Affiliation(s)
- Zhenglei Yang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China
| | - Henan Hao
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
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62
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Wang Y, Zhao J, Wu Y, Wang M, Ouyang J. Processing of air-dried chestnut and physicochemical properties of its starch with low digestibility. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106051] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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63
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Insights into the multi-scale structure and in vitro digestibility changes of rice starch-oleic acid/linoleic acid complex induced by heat-moisture treatment. Food Res Int 2020; 137:109612. [DOI: 10.1016/j.foodres.2020.109612] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 07/22/2020] [Accepted: 08/01/2020] [Indexed: 02/07/2023]
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64
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Chen SH, Li XF, Shih PT, Pai SM. Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106022] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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65
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Zhang B, Zhao K, Su C, Gong B, Ge X, Zhang Q, Li W. Comparing the multi-scale structure, physicochemical properties and digestibility of wheat A- and B-starch with repeated versus continuous heat-moisture treatment. Int J Biol Macromol 2020; 163:519-528. [DOI: 10.1016/j.ijbiomac.2020.07.002] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 06/12/2020] [Accepted: 07/01/2020] [Indexed: 10/23/2022]
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66
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Yang Y, Li T, Li Y, Qian H, Qi X, Zhang H, Wang L. Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch. Food Chem 2020; 331:127315. [DOI: 10.1016/j.foodchem.2020.127315] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 06/08/2020] [Accepted: 06/09/2020] [Indexed: 01/06/2023]
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67
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Liu Y, Chen X, Xu Y, Xu Z, Li H, Sui Z, Corke H. Gel texture and rheological properties of normal amylose and waxy potato starch blends with rice starches differing in amylose content. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14826] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yi Liu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Xiaojing Chen
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Yijuan Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Zekun Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Haitao Li
- School of Food Science and Technology Jiangnan University Wuxi214122China
| | - Zhongquan Sui
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Harold Corke
- Biotechnology and Food Engineering Program Guangdong Technion‐Israel Institute of Technology Shantou515063China
- Faculty of Biotechnology and Food Engineering Technion–Israel Institute of Technology Haifa3200003Israel
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68
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Studies on nutritional intervention of rice starch- oleic acid complex (resistant starch type V) in rats fed by high-fat diet. Carbohydr Polym 2020; 246:116637. [DOI: 10.1016/j.carbpol.2020.116637] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 06/03/2020] [Accepted: 06/11/2020] [Indexed: 12/24/2022]
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69
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Zhao X, Wang Y, Li D, Wang L. Insight into the biphasic transition of heat-moisture treated waxy maize starch through controlled gelatinization. Food Chem 2020; 341:128214. [PMID: 33035855 DOI: 10.1016/j.foodchem.2020.128214] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 09/09/2020] [Accepted: 09/23/2020] [Indexed: 11/16/2022]
Abstract
Biphasic transition is an important behavior of starch caused by heat-moisture treatment (HMT). Starch may change from typical single endotherm to biphasic endotherm (G1, G2) by HMT which corresponded to two viscosity peaks (PV1 and PV2) in pasting analysis. During PV1, remarkable disruption of birefringence occurred in the inner region of starch granules, accompanied by a decreased relative crystallinity from 20.59 to 14.73%. Native starch completely lost their birefringence at 73 °C, while the HMT starch still showed strong birefringence in granule periphery. The HMT starch only lost crystallites at 80 °C (PV2). A crystallite stability hypothesis was developed that G1 was mainly due to the gelatinization of the inner crystalline lamellae of starch granule, and the newly formed G2 was caused by the peripheral ones enhanced by HMT. This work also provided details on the mechanism of HMT and a potential method for the thermal transition study on starch.
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Affiliation(s)
- Xia Zhao
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China.
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing 100083, China.
| | - Lijun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China.
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70
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Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels. Foods 2020; 9:foods9081071. [PMID: 32781693 PMCID: PMC7465982 DOI: 10.3390/foods9081071] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 07/31/2020] [Accepted: 08/04/2020] [Indexed: 11/28/2022] Open
Abstract
The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.
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71
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Wang H, Ding J, Xiao N, Liu X, Zhang Y, Zhang H. Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds. Food Chem 2020; 318:126489. [DOI: 10.1016/j.foodchem.2020.126489] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 02/04/2020] [Accepted: 02/23/2020] [Indexed: 12/14/2022]
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72
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Zhang L, Li X, Janaswamy S, Chen L, Chi C. Further insights into the evolution of starch assembly during retrogradation using SAXS. Int J Biol Macromol 2020; 154:521-527. [DOI: 10.1016/j.ijbiomac.2020.03.135] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 02/28/2020] [Accepted: 03/15/2020] [Indexed: 10/24/2022]
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73
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Su C, Zhao K, Zhang B, Liu Y, Jing L, Wu H, Gou M, Jiang H, Zhang G, Li W. The molecular mechanism for morphological, crystal, physicochemical and digestible property modification of wheat starch after repeated versus continuous heat-moisture treatment. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109399] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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74
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Rinaldo D. Carbohydrate and bioactive compounds composition of starchy tropical fruits and tubers, in relation to pre and postharvest conditions: A review. J Food Sci 2020; 85:249-259. [PMID: 32031261 DOI: 10.1111/1750-3841.15002] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 11/07/2019] [Accepted: 11/20/2019] [Indexed: 12/12/2022]
Abstract
In some tropical countries, people are suffering from both undernourishment and noncommunicable disorders, such as overweight/obesity. Starchy tropical fruits and tubers are of particular interest for their carbohydrate content and for the micronutrients they provide. The present study summarizes the content in carbohydrate, phenolics, carotenoids, and vitamin C, as well as the antioxidant activity of a wide range of tropical fruits and tubers. The energy content of fruits and tubers studied is in the range of 1,200 to 1,800 kJ/100 g of dry weight. They are thus important staple foods and, due to their diversity and seasonality, they can provide energy all year long by alternating the resources in the human diet. Starchy fruit and tuber crops have antiobesity properties as they are bulky, rich in moisture, and contain less than 2% of fat. Noncolored fruit and tubers provide total phenolics at about 20 to 140 mEq/100 g fresh weight. They thus have a high antioxidant capacity, as related to their total phenolic content but also to the presence of carotenoids, such as lutein, mostly in Dioscorea bulbifera and cocoyam. Yellow and orange-fleshed varieties contain more total phenolics and also more provitamin A carotenoids than noncolored fleshed ones. The contents in total phenolic and carotenoid greatly vary with the species and variety. The influence of pre and postharvest conditions on micronutrient content is discussed. Further studies on new processing methods are needed to maximize polyphenols and carotenoids retention in the foods and increase the bioaccessibility of these compounds. PRACTICAL APPLICATION: This paper provides information on the nutritional quality of starchy tropical fruits and tubers. Nutritional quality is studied from the point of view of providing energy and bioactive compounds. The paper aims to promote the use of local resources in tropical areas, which could ultimately limit the adverse effects of food globalization on noncommunicable disorders. It could also lead to tropical countries being less dependent on food imports.
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Affiliation(s)
- Dominique Rinaldo
- INRA, UR ASTRO (AgroSystèmes Tropicaux), Domaine de Duclos, F-97170, Petit-Bourg, France
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75
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76
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Barley starch modifications: Physical, chemical and enzymatic - A review. Int J Biol Macromol 2020; 144:578-585. [DOI: 10.1016/j.ijbiomac.2019.12.088] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/07/2019] [Accepted: 12/11/2019] [Indexed: 12/14/2022]
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77
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Insights on the structure and digestibility of sweet potato starch: Effect of postharvest storage of sweet potato roots. Int J Biol Macromol 2020; 145:694-700. [DOI: 10.1016/j.ijbiomac.2019.12.151] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 12/04/2019] [Accepted: 12/17/2019] [Indexed: 02/05/2023]
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78
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Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch. Int J Biol Macromol 2020; 148:956-968. [PMID: 31972200 DOI: 10.1016/j.ijbiomac.2020.01.181] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 01/04/2020] [Accepted: 01/19/2020] [Indexed: 11/20/2022]
Abstract
Starch extracted from lily bulb (Lilium brownii var. Viridulum Baker) was modified via heat-moisture treatment (HMT) at different moisture levels (15-35%) and acid treatment (AT) with hydrochloric acid at five different concentrations (0.25-2.0 M). The effects of HMT and AT on the physicochemical properties and in vitro digestibility of lily starch were investigated. HMT and AT led to the clustering of the starch granules, whose surface became rougher, thereby increasing the particle size. X-ray diffraction results showed that HMT increased the relative crystallinity and transformed the crystalline structure from B- to A-type. The relative crystallinity and X-ray patterns of the AT starch significantly increased. The swelling power of HMT and AT starch was significantly reduced, whereas the solubility of HMT starch decreased. The solubility of AT starch was significantly higher than that of native starch (NS) (p < 0.05). Differential scanning calorimetry revealed that the gelatinization temperature of lily starch was higher than that of NS after two modifications, whereas the gelatinization enthalpy of the NS was lower than that of the modified samples. The starch with HMT at 25% showed the highest resistant starch content of 44.15% in cooked samples.
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79
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BEZERRA EDA, SANTOS EDN, FARIAS NSD, CAVALCANTI MT. Coating based on breadfruit starch (Artocarpus altilis) for fruit conservation: influence of glycerol, sorbitol, and mannitol as plasticizers. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.17518] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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80
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Wang DW, Sun LS, Peng XL, Runt J, Kuo MC, Huang KS, Yeh JT. Tapioca/polyvinyl alcohol thermoplastic starch materials processed with the aid of supercritical CO2. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100425] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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81
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Mi S, Sun L, Runt J, Kuo M, Huang K, Yeh J. Sodium Hexametaphosphate‐Modified Thermoplastic Starch Materials Prepared with the Assistance of Supercritical CO
2. STARCH-STARKE 2019. [DOI: 10.1002/star.201900055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Si‐yu Mi
- Hubei Collaborative Innovation Center for Advanced Organic Chemical MaterialsMinistry of Education Key Laboratory for the Green Preparation and Application of Functional MaterialsHubei Key Laboratory of Polymer MaterialsFaculty of Materials Science and EngineeringHubei University Wuhan 430062 China
| | - Liang‐shuang Sun
- Hubei Collaborative Innovation Center for Advanced Organic Chemical MaterialsMinistry of Education Key Laboratory for the Green Preparation and Application of Functional MaterialsHubei Key Laboratory of Polymer MaterialsFaculty of Materials Science and EngineeringHubei University Wuhan 430062 China
| | - James Runt
- Department of Materials Science and EngineeringPenn State University University Park PA 19104 USA
| | - Mu‐chen Kuo
- Department of Materials EngineeringKun Shan University Tainan 71070 Taiwan
| | - Kuo‐shien Huang
- Department of Materials EngineeringKun Shan University Tainan 71070 Taiwan
| | - Jen‐taut Yeh
- Hubei Collaborative Innovation Center for Advanced Organic Chemical MaterialsMinistry of Education Key Laboratory for the Green Preparation and Application of Functional MaterialsHubei Key Laboratory of Polymer MaterialsFaculty of Materials Science and EngineeringHubei University Wuhan 430062 China
- Department of Materials Science and EngineeringPenn State University University Park PA 19104 USA
- Department of Materials EngineeringKun Shan University Tainan 71070 Taiwan
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82
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The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana). Foods 2019; 8:foods8110586. [PMID: 31752301 PMCID: PMC6915601 DOI: 10.3390/foods8110586] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/12/2019] [Accepted: 11/15/2019] [Indexed: 11/19/2022] Open
Abstract
The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.
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83
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Situ W, Song X, Luo S, Yang J. Digestibility and structures of vinasse starches with different types of raw rice and fermented leaven. Food Chem 2019; 294:96-103. [DOI: 10.1016/j.foodchem.2019.05.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 03/20/2019] [Accepted: 05/07/2019] [Indexed: 12/20/2022]
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84
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Yang X, Chi C, Liu X, Zhang Y, Zhang H, Wang H. Understanding the structural and digestion changes of starch in heat-moisture treated polished rice grains with varying amylose content. Int J Biol Macromol 2019; 139:785-792. [DOI: 10.1016/j.ijbiomac.2019.08.051] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 07/30/2019] [Accepted: 08/06/2019] [Indexed: 01/21/2023]
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85
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Iuga M, Mironeasa S. A review of the hydrothermal treatments impact on starch based systems properties. Crit Rev Food Sci Nutr 2019; 60:3890-3915. [DOI: 10.1080/10408398.2019.1664978] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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86
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Bi Y, Zhang Y, Gu Z, Cheng L, Li Z, Li C, Hong Y. Effect of ripening on in vitro digestibility and structural characteristics of plantain (Musa ABB) starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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87
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Huang S, Vasquez Mejía SM, Murch SJ, Bohrer BM. Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.11.0039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Cooking loss, texture properties, and color of comminuted beef when prepared with breadfruit (Artocarpus altilis) flour or other flour sources was evaluated using 2 separate studies. Flour sources tested in these studies (against a negative control with no added flour) were breadfruit flour, soy flour, corn flour, wheat flour, and tapioca flour. Study 1: Finely minced, comminuted beef batters (extra lean beef targeted to 97% lean and 3% fat, salt, and ice/water) prepared with inclusion levels of 0, 1, 2, 3, 4, and 5% flour were evaluated for cooking loss and texture. Cooking loss was reduced (P < 0.05) in comminuted beef prepared with breadfruit flour compared with those not prepared with flour and cooking loss decreased as breadfruit flour inclusion level increased (Linear P < 0.01). Hardness was not different (P = 0.49) in comminuted beef prepared with breadfruit flour compared with soy flour, and was much less (P < 0.01) compared with the 3 other flour sources at each inclusion level. Study 2: Comminuted beef (lean beef targeted to 90% lean and 10% fat, salt, and ice/water) with inclusion levels of 0, 2.5, and 5% flour were formed into patties and were evaluated for color over a simulated retail display period. Redness values (a*) of comminuted beef prepared with breadfruit flour were the greatest (P < 0.05) during the 7-d simulated retail display compared with all other treatments, including control samples with no flour. Overall, the results indicated that breadfruit flour could be effectively used as an ingredient in comminuted beef to produce similar texture as observed with soy flour, while actually improving redness values beyond that of other flour sources.
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Affiliation(s)
- Shiqi Huang
- University of Guelph Department of Food Science
| | | | - Susan J. Murch
- University of British Columbia Okanagan Department of Chemistry
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88
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Succeeded starch nanocrystals preparation combining heat-moisture treatment with acid hydrolysis. Food Chem 2019; 278:350-356. [DOI: 10.1016/j.foodchem.2018.11.018] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 09/29/2018] [Accepted: 11/02/2018] [Indexed: 01/29/2023]
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89
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Xie Y, Li MN, Chen HQ, Zhang B. Effects of the combination of repeated heat-moisture treatment and compound enzymes hydrolysis on the structural and physicochemical properties of porous wheat starch. Food Chem 2019; 274:351-359. [DOI: 10.1016/j.foodchem.2018.09.034] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 09/01/2018] [Accepted: 09/04/2018] [Indexed: 10/28/2022]
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90
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Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment. Food Chem 2019; 271:102-108. [DOI: 10.1016/j.foodchem.2018.07.193] [Citation(s) in RCA: 74] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Revised: 06/26/2018] [Accepted: 07/25/2018] [Indexed: 11/20/2022]
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91
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Sun LS, Wang DW, Peng XL, Runt J, Huang CM, Huang KS, Yeh JT. Moisture-resistant and strength retention properties of supercritical CO2-processed thermoplastic starch modified by polyvinyl alcohol with varying degrees of polymerization. POLYM ADVAN TECHNOL 2018. [DOI: 10.1002/pat.4515] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Liang-Shuang Sun
- Hubei Collaborative Innovation Center for Advanced Organic Chemical Materials, Ministry of Education, Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymeric Materials, Faculty of Materials Science and Engineering; Hubei University; Wuhan China
| | - Da-wei Wang
- Hubei Collaborative Innovation Center for Advanced Organic Chemical Materials, Ministry of Education, Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymeric Materials, Faculty of Materials Science and Engineering; Hubei University; Wuhan China
| | - Xuan-long Peng
- Hubei Collaborative Innovation Center for Advanced Organic Chemical Materials, Ministry of Education, Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymeric Materials, Faculty of Materials Science and Engineering; Hubei University; Wuhan China
| | - James Runt
- Department of Materials Science and Engineering; Penn State University; University Park PA USA
| | - Chao-ming Huang
- Department of Materials Engineering; Kun Shan University; Tainan Taiwan
| | - Kuo-Shien Huang
- Department of Materials Engineering; Kun Shan University; Tainan Taiwan
| | - Jen-taut Yeh
- Hubei Collaborative Innovation Center for Advanced Organic Chemical Materials, Ministry of Education, Key Laboratory for the Green Preparation and Application of Functional Materials, Hubei Key Laboratory of Polymeric Materials, Faculty of Materials Science and Engineering; Hubei University; Wuhan China
- Department of Materials Engineering; Kun Shan University; Tainan Taiwan
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92
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Modulation of the digestibility and multi-scale structure of cassava starch by controlling the cassava growth period. Int J Biol Macromol 2018; 120:346-353. [DOI: 10.1016/j.ijbiomac.2018.07.184] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 07/23/2018] [Accepted: 07/29/2018] [Indexed: 01/25/2023]
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93
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Sun Y, Shi C, Yang J, Zhong S, Li Z, Xu L, Zhao S, Gao Y, Cui X. Fabrication of folic acid decorated reductive-responsive starch-based microcapsules for targeted drug delivery via sonochemical method. Carbohydr Polym 2018; 200:508-515. [DOI: 10.1016/j.carbpol.2018.08.036] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2018] [Revised: 08/09/2018] [Accepted: 08/09/2018] [Indexed: 12/18/2022]
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94
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Bet CD, de Oliveira CS, Colman TAD, Marinho MT, Lacerda LG, Ramos AP, Schnitzler E. Organic amaranth starch: A study of its technological properties after heat-moisture treatment. Food Chem 2018; 264:435-442. [DOI: 10.1016/j.foodchem.2018.05.021] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 04/05/2018] [Accepted: 05/02/2018] [Indexed: 11/26/2022]
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95
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Modification of potato starch by using superheated steam. Carbohydr Polym 2018; 198:375-384. [DOI: 10.1016/j.carbpol.2018.06.110] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2018] [Revised: 06/06/2018] [Accepted: 06/26/2018] [Indexed: 11/19/2022]
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96
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Liu K, Tan X, Li X, Chen L, Xie F. Characterization of regenerated starch from 1-ethyl-3-methylimidazolium acetate ionic liquid with different anti-solvents. ACTA ACUST UNITED AC 2018. [DOI: 10.1002/polb.24714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Kun Liu
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
| | - Xiaoyan Tan
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
- School of Chemical Engineering; The University of Queensland; Brisbane Qld, 4072 Australia
- College of Food Science and Light Industry; Nanjing Tech University; Nanjing Jiangsu, 211816 China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering; South China University of Technology; Guangzhou Guangdong, 510640 China
| | - Fengwei Xie
- School of Chemical Engineering; The University of Queensland; Brisbane Qld, 4072 Australia
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97
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Understanding the digestibility and nutritional functions of rice starch subjected to heat-moisture treatment. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.03.041] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
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98
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Lv QQ, Li GY, Xie QT, Zhang B, Li XM, Pan Y, Chen HQ. Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch. Food Chem 2018; 256:413-418. [PMID: 29606468 DOI: 10.1016/j.foodchem.2018.02.147] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 02/05/2018] [Accepted: 02/27/2018] [Indexed: 11/30/2022]
Abstract
In order to increase the degree of substitution (DS), a combination of heat-moisture treatment (HMT) and octenyl succinylation (OSA) was used to modify sweet potato starch (SPS). The content of OSA had significant influence on the DS of starch, and DS of HMT OSA-modified SPS (HOSA-SPS) was higher than that of OSA-modified SPS (OSA-SPS), indicating that prior HMT could enhance the reaction. HOSA-SPS showed higher contents of SDS and RS in comparison with OSA-SPS as OSA concentration was beyond 6%. HMT decreased swelling power of starch while OSA modification had a contrary role (p < 0.05). Scanning electron microscopy (SEM) showed starch was destroyed by OSA modification while HMT had slight effect on the structure. X-ray diffraction (XRD) indicated that crystal type of starch was transformed from C- to A-type resulted from HMT, and remained unchanged by OSA modification. The onset, peak, and conclusion gelatinization temperatures of starch increased by HMT and decreased by OSA modification (p < 0.05).
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Affiliation(s)
- Qing-Qing Lv
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Gao-Yang Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China
| | - Qiu-Tao Xie
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China
| | - Bao Zhang
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Xiao-Min Li
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Yi Pan
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Han-Qing Chen
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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99
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Ji Z, Yu L, Liu H, Bao X, Wang Y, Chen L. Effect of pressure with shear stress on gelatinization of starches with different amylose/amylopectin ratios. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.015] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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