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Ahmadi-Abhari S, Woortman A, Hamer R, Oudhuis A, Loos K. Influence of lysophosphatidylcholine on the gelation of diluted wheat starch suspensions. Carbohydr Polym 2013; 93:224-31. [DOI: 10.1016/j.carbpol.2012.05.020] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2011] [Revised: 04/27/2012] [Accepted: 05/04/2012] [Indexed: 10/28/2022]
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52
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Kawai K, Kawai H, Tomoda Y, Matsusaki K, Hagura Y. Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie. Food Chem 2012; 135:1527-32. [PMID: 22953889 DOI: 10.1016/j.foodchem.2012.06.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2012] [Revised: 05/15/2012] [Accepted: 06/01/2012] [Indexed: 11/30/2022]
Abstract
In order to understand the effect of pre-dehydration on the in vitro digestibility of cookie starch, cookie dough samples were dehydrated by vacuum treatment, and melting temperature (T(m)) of the crystalline amylopectin in the dough, internal temperature and water content of the dough during baking, and non-hydrolysed starch content of the obtained cookies were investigated. The T(m) of crystalline amylopectin increased with decreased water content of the dough, and the result was described as a T(m)-curve. The internal temperature of non-dehydrated dough surpassed the T(m)-curve during baking. Pre-dehydrated dough, on the other hand, always indicated a lower internal temperature than the T(m)-curve. The non-hydrolysed starch content obtained under a given condition increased significantly with a decrease in the initial water content of cookies. This will be because the melting of crystalline amylopectin was prevented, at least partially, during baking.
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Affiliation(s)
- Kiyoshi Kawai
- Department of Biofunctional Science and Technology, Graduate School of Biosphere Science, Hiroshima University, Hiroshima 739-8528, Japan.
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53
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Kawai K, Takato S, Sasaki T, Kajiwara K. Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.07.003] [Citation(s) in RCA: 136] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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54
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Kawai K, Fukami K, Yamamoto K. Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures. Carbohydr Polym 2012; 87:314-321. [DOI: 10.1016/j.carbpol.2011.07.046] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 07/17/2011] [Accepted: 07/26/2011] [Indexed: 10/17/2022]
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55
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Guha M, Shetty Umesh S, Reddy SY, Malleshi N. Functional Properties of Slow Carbohydrate Digestible Rice Produced Adapting Hydrothermal Treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942911003650312] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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56
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Butterworth PJ, Warren FJ, Ellis PR. Human α-amylase and starch digestion: An interesting marriage. STARCH-STARKE 2011. [DOI: 10.1002/star.201000150] [Citation(s) in RCA: 199] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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57
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Franca EF, Freitas LCG, Lins RD. Chitosan molecular structure as a function of N-acetylation. Biopolymers 2011; 95:448-60. [PMID: 21328576 DOI: 10.1002/bip.21602] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2010] [Revised: 01/14/2011] [Accepted: 01/17/2011] [Indexed: 11/10/2022]
Abstract
Molecular dynamics simulations have been carried out to characterize the structure and solubility of chitosan nanoparticle-like structures as a function of the deacetylation level (0, 40, 60, and 100%) and the spatial distribution of the N-acetyl groups in the particles. The polysaccharide chains of highly N-deacetylated particles where the N-acetyl groups are uniformly distributed present a high flexibility and preference for the relaxed two-fold helix and five-fold helix motifs. When these groups are confined to a given region of the particle, the chains adopt preferentially a two-fold helix with ϕ and ψ values close to crystalline chitin. Nanoparticles with up to 40% acetylation are moderately soluble, forming stable aggregates when the N-acetyl groups are unevenly distributed. Systems with 60% or higher N-acetylation levels are insoluble and present similar degrees of swelling regardless the distribution of their N-acetyl groups. Overall particle solvation is highly affected by electrostatic forces resulting from the degree of acetylation. The water mobility and orientation around the polysaccharide chains affects the stability of the intramolecular O3-HO3((n)) ···O5((n +) (1)) hydrogen bond, which in turn controls particle aggregation.
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Affiliation(s)
- Eduardo F Franca
- Instituto de Química, Universidade Federal de Uberlândia, Uberlândia, MG 38400-902, Brazil
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58
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Morphological Investigation into Starch Bio-Nanocomposites via Synchrotron Radiation and Differential Scanning Calorimetry. JOURNAL OF NANOTECHNOLOGY 2011. [DOI: 10.1155/2011/924582] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
We studied a hydrophilic, plasticized bionanocomposite system involving sorbitol plasticizer, amylose biopolymer, and montmorillonite (MMT) for the presence of competitive interactions among them at different moisture content. Synchrotron analysisviasmall angle X-ray scattering (SAXS) and thermal analysis using differential scanning calorimetry (DSC) were performed to understand crystalline growth and the distribution of crystalline domains within the samples. The SAXS diffraction patterns showed reduced interhelix spacing in the amylose network indicating strong amylose-sorbitol interactions. Depending on the sorbitol and MMT concentration, these interactions also affected the free moisture content and crystalline domains. Domains of around 95 Å and 312 Å were found in the low-moisture-content samples as compared to a single domain of 95 Å in the high-moisture-content samples. DSC measurements confirmed that the MMT increased the onset and the melting temperature of nanocomposites. Moreover, the results showed that the ternary interactions among sorbitol-amylose-MMT supported the crystalline heterogeneity through secondary nucleation.
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59
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Siswoyo TA, Morita N. Influence of Annealing on Gelatinization Properties, Retrogradation and Susceptibility of Breadfruit Starch (Artocarpus Communis). INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802713164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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60
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61
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Hansen MR, Blennow A, Farhat I, Nørgaard L, Pedersen S, Engelsen SB. Comparative NMR relaxometry of gels of amylomaltase-modified starch and gelatin. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.05.008] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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62
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Zhang G, Sofyan M, Hamaker BR. Slowly digestible state of starch: mechanism of slow digestion property of gelatinized maize starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:4695-4702. [PMID: 18512933 DOI: 10.1021/jf072823e] [Citation(s) in RCA: 99] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
The mechanism underlying the previously reported parabolic relationship between amylopectin fine structure, represented by the weight ratio of linear short chains [degree of polymerization (DP < 13) to long chains (DP >/= 13], and slowly digestible starch (SDS) content was investigated from the viewpoint of starch retrogradation and substrate susceptibility to enzyme hydrolysis. A maize mutant sample, termed "highest long-chain starch" (HLCS) representing group I samples with a higher proportion of long chains, showed a bell-shaped SDS pattern with retrogradation time, whereas insignificant changes in SDS were found for the sample termed "highest short-chain starch" (HSCS) representing group II samples with a higher proportion of short chains. This corresponded to results from X-ray powder diffraction and differential scanning calorimetry that showed a rapid increase of crystallinity and enthalpy for HLCS during retrogradation, but negligible changes for sample HSCS. Therefore, retrogradation was associated with SDS content for group I samples, but not for group II samples. Analysis of amylopectin fine structure, SDS content, retrogradation enthalpy, SDS material debranching profile, and hydrolysis pattern demonstrated, for group I samples, that linear branched chains of DP 9-30 of amylopectin may act as anchor points to slow the digestion of branced-chain fractions of DP > 30, which constitute the major slowly digestible portion, whereas for group II samples, it is the inherent molecular structure of amylopectin with a higher amount of branches and shorter chains that is not favorable for rapid enzyme digestion. The concept of a slowly digestible starch state (SDS state) that could be a chemical or physical entity is proposed to better describe the mechanistic underpinning of the slow digestion property of starches.
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Affiliation(s)
- Genyi Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China.
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63
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Kawai K, Fukami K, Yamamoto K. Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch–water mixtures treated with high hydrostatic pressure. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.01.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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64
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Effect of high pressure on thermal, structural and osmotic properties of waxy maize and Hylon VII starch blends. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.12.023] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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65
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Hristov AN, Zaman S, VanderPol M, Szasz P, Huber K, Greer D. Effect of a saponin-based surfactant and aging time on ruminal degradability of flaked corn grain dry matter and starch. J Anim Sci 2007; 85:1459-66. [PMID: 17339416 DOI: 10.2527/jas.2006-467] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objectives of this study were to investigate the effect of a saponin-based surfactant, Grain Prep surfactant (GP), and hot flake aging time on starch characteristics and ruminal DM and starch degradability of steam-flaked corn grain. In 2 experiments, the moisture content of incoming corn was automatically adjusted using the Grain Prep Auto Delivery System to 19.8% (Exp. 1) and 18.5% (Exp. 2). The application rate of GP was 22 mg/kg (as-is basis). Control corn was treated with water alone. Processed corn in Exp. 2 was stored in insulated containers for 0, 4, 8, or 16 h. Flaked corn samples were incubated in the rumen of lactating dairy cows for 0, 2, 4, 6, 16, or 24 h. In Exp. 1, GP increased, compared with the control, the soluble fraction and effective degradability (ED) of DM by 17.2 and 8.6%, respectively. The ED of cornstarch was increased by 6.7%. In Exp. 2, the concentration of soluble DM and starch were increased by GP by 15 and 24% compared with the control. The ED of DM and starch were also increased by 3 and 4%, respectively. No differences in gelatinization temperatures were observed due to treatment, except that GP-treated grain had a slightly greater mean gelatinization enthalpy in Exp. 2. In a pilot study, DM degradability parameters were not affected by germination of the corn kernels. Aging of the hot flakes for up to 16 h resulted in a quadratic decrease in DM and starch ruminal degradability. The aging process affected starch gelatinization enthalpy values of flaked grain in a manner opposite to that observed for ruminal DM and starch degradation. This phenomenon was most likely explained by increased starch intramolecular associations or crystallinity associated with starch annealing, or both. This study confirmed our previous observations that Grain Prep surfactant increases flaked corn DM and starch degradability in the rumen. Because the rate of degradation was not affected by the surfactant, the increase in degradability was attributed mainly to increases in DM and starch solubility.
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Affiliation(s)
- A N Hristov
- Department of Animal and Veterinary Science, University of Idaho, Moscow, ID, USA.
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66
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Guraya HS, James C, Champagne ET. EVALUATION OF DEBRANCHED RICE STARCH SAMPLE PREPARATION METHODS FOR ANION-EXCHANGE CHROMATOGRAPHY WITH PULSED AMPEROMETRIC DETECTOR. J LIQ CHROMATOGR R T 2007. [DOI: 10.1081/jlc-100105142] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Harmeet S. Guraya
- a USDA, ARS, Southern Regional Research Center , P. O. Box 19687, New Orleans, LA, 70179, U.S.A
| | - Charles James
- a USDA, ARS, Southern Regional Research Center , P. O. Box 19687, New Orleans, LA, 70179, U.S.A
| | - Elaine T. Champagne
- a USDA, ARS, Southern Regional Research Center , P. O. Box 19687, New Orleans, LA, 70179, U.S.A
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67
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Kawai K, Fukami K, Yamamoto K. State diagram of potato starch–water mixtures treated with high hydrostatic pressure. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.06.026] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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68
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Karam LB, Ferrero C, Martino MN, Zaritzky NE, Grossmann MVE. Thermal, microstructural and textural characterisation of gelatinised corn, cassava and yam starch blends. Int J Food Sci Technol 2006. [DOI: 10.1111/j.1365-2621.2005.01110.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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69
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Patel B, Waniska R, Seetharaman K. Impact of different baking processes on bread firmness and starch properties in breadcrumb. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2005.04.007] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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70
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Moritz J, Parsons A, Buchanan N, Calvalcanti W, Cramer K, Beyer R. Effect of Gelatinizing Dietary Starch Through Feed Processing on Zero- to Three-Week Broiler Performance and Metabolism. J APPL POULTRY RES 2005. [DOI: 10.1093/japr/14.1.47] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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71
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72
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Choi SG, Kerr WL. Effect of Hydroxypropylation on Retrogradation and Water Dynamics in Wheat Starch Gels Using 1H NMR. Cereal Chem 2003. [DOI: 10.1094/cchem.2003.80.3.290] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. G. Choi
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610 USA
| | - W. L. Kerr
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610 USA
- Corresponding author. Phone: +1-706-542-1085. Fax: +1-706-542-1050. E-mail:
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73
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Sasaki T, Yasui T, Matsuki J, Satake T. Comparison of Physical Properties of Wheat Starch Gels with Different Amylose Content. Cereal Chem 2002. [DOI: 10.1094/cchem.2002.79.6.861] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tomoko Sasaki
- Graduate School of Life and Environmental Sciences, University of Tsukuba, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
- National Food Research Institute, Kannondai, Tsukuba, Ibaraki 305-8642, Japan
- Corresponding author. Fax: +81-298-38-7996. Phone: +81-298-38-8031.
| | - Takeshi Yasui
- National Agricultural Research Center for Western Region, Nishifukatsucho, Fukuyama, Hiroshima 721-8514, Japan
| | - Junko Matsuki
- National Food Research Institute, Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Takaaki Satake
- Institute of Agricultural Engineering, University of Tsukuba, Tennodai, Tsukuba, Ibaraki 305-8572, Japan
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74
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75
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Moritz J, Wilson K, Cramer K, Beyer R, McKinney L, Cavalcanti W, Mo X. Effect of Formulation Density, Moisture, and Surfactant on Feed Manufacturing, Pellet Quality, and Broiler Performance. J APPL POULTRY RES 2002. [DOI: 10.1093/japr/11.2.155] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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76
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Lent PJ, Grant LA. Effects of Additives and Storage Temperature on Staling Properties of Bagels. Cereal Chem 2001. [DOI: 10.1094/cchem.2001.78.5.619] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- P. J. Lent
- Graduate research assistant, Department of Cereal Science, North Dakota State University, Fargo, ND 58105. Present Address: Papa John's International, Inc., Louisville, KY 40269-0900
| | - L. A. Grant
- Research chemist, USDA-ARS Hard Red Spring/Durum Wheat Quality Laboratory, Fargo, ND 58105. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
- Corresponding author. E-mail: Fax: 701-239-1377
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77
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Affiliation(s)
- Koo Min Chung
- School of Bioresource, College of Natural Science, Andong National University, Andong, Kyungbuk 760-749, Korea
- Corresponding author. Phone: 82 54 850 5492. Fax: 82 54 841 1627. E-mail:
| | - Tae Wha Moon
- Department of Food Science and Technology and Research Center for New Bio-Materials in Agriculture, Seoul National University, Korea
| | - Jae Kun Chun
- Department of Food Science and Technology, Seoul National University, Korea
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78
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Lozinsky VI, Damshkaln LG, Brown R, Norton IT. Study of cryostructuration of polymer systems. XVIII. Freeze-thaw influence on water-solubilized artificial mixtures of amylopectin and amylose. J Appl Polym Sci 2000. [DOI: 10.1002/1097-4628(20001010)78:2<371::aid-app170>3.0.co;2-b] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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79
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De Meuter P, Amelrijckx J, Rahier H, Van Mele B. Isothermal crystallization of concentrated amorphous starch systems measured by modulated differential scanning calorimetry. ACTA ACUST UNITED AC 1999. [DOI: 10.1002/(sici)1099-0488(19991015)37:20<2881::aid-polb8>3.0.co;2-c] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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80
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