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Bertoft E, Blennow A, Hamaker BR. Perspectives on Starch Structure, Function, and Synthesis in Relation to the Backbone Model of Amylopectin. Biomacromolecules 2024; 25:5389-5401. [PMID: 39149775 DOI: 10.1021/acs.biomac.4c00369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/17/2024]
Abstract
Understanding functionality of polysaccharides such as starch requires molecular representations that account for their functional characteristics, such as those related to gelatinization, gelation, and crystallization. Starch macromolecules are inherently very complex, and precise structures can only be deduced from large data sets to generate relational models. For amylopectin, the major, well-organized, branched part of starch, two main molecular representations describe its structure: the classical cluster model and the more recent backbone model. Continuously emerging data call for inspection of these models, necessary revisions, and adoption of the preferred representation. The accumulated molecular and functional data support the backbone model and it well accommodates our present knowledge related to the biosynthesis of starch. This Perspective focuses on our current knowledge of starch structure and functionality directly in relation to the backbone model of amylopectin.
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Affiliation(s)
- Eric Bertoft
- Bertoft Solutions, Gamla Sampasvägen 18, 20960 Turku, Finland
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, 1871 Frederiksberg, Denmark
| | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907-2009, United States
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2
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Bertoft E, Annor G, Vamadevan V, Lin AHM. On the architecture of starch granules revealed by iodine vapor binding and lintnerization. Part 1: Microscopic examinations. Biopolymers 2024:e23610. [PMID: 38953406 DOI: 10.1002/bip.23610] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2024] [Revised: 05/28/2024] [Accepted: 06/14/2024] [Indexed: 07/04/2024]
Abstract
Structural nature of glucan chains in the amorphous part of granular starch was examined by iodine vapor treatment and lintnerization. Four iodine-stained amylose-containing normal starches and their waxy counterparts were examined under a microscope before, during, and after lintnerization. The presence of amylose retarded the lintnerization rate. The degree of retardation correlated with the structural type of the amylopectin component, suggesting that potato amylopectin (type 4 structure) interacts with amylose in the granules, whereas in barley granules (type 1 structure) the interaction is very weak. The inclusion complexes with iodine were not degraded by the acid treatment. Therefore, the iodine-glucan chain complex formation could be used to study the structural nature of the flexible, amorphous parts of the starch granules. Indeed, at the end of lintnerization, when 20%-30% of the granules remained, substantial amounts of blue-stained complexes were washed out from the granules especially from amylose-containing barley and maize starch, but also from both normal and waxy cassava and potato starch. The complexation with iodine did not affect the rate of lintnerization. This suggested that single helical structures were present during lintnerization also in the absence of iodine and this conformation was the reason for the acid resistance.
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Affiliation(s)
- Eric Bertoft
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
| | - George Annor
- Department of Food Science and Nutrition, University of Minnesota, Saint Paul, Minnesota, USA
| | | | - Amy Hui-Mei Lin
- Bi-State School of Food Science, University of Idaho, Moscow, Idaho, USA
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3
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Hong JS, Huber KC, Goderis B, Delcour JA. Hydrothermal treatments of starch impact reaction patterns during subsequent chemical derivatization. Int J Biol Macromol 2023; 253:127426. [PMID: 37838115 DOI: 10.1016/j.ijbiomac.2023.127426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Accepted: 10/11/2023] [Indexed: 10/16/2023]
Abstract
Differences in derivatization patterns (using a fluorescent reagent, fluorescein isothiocyanate) of wheat, pea, and potato starches between native granular (NAT) starches and their respective annealed (ANN) and heat-moisture treated (HMT) starches were investigated to reveal structural changes associated with starch hydrothermal treatments. Size-exclusion chromatography with fluorescence and refractive index detection assessed the reactivity of amylose (AM), intermediate chains (IM1 and IM2), and amylopectin branch chains (AP1, AP2, and AP3) within the different starches. Shifts in X-ray diffraction patterns of HMT starches and in the gelatinization properties of both ANN and HMT starches confirmed molecular rearrangement. The reaction homogeneity (wheat and pea) and the overall extent of reaction (pea and potato) increased for HMT starches compared to other starches. The lower reactivities of IM2 chains (HMT starch) and AP3 chains (ANN starch) relative to NAT starches, indicated their involvement in molecular rearrangements and improved double helical order. IM2 and AP branch chains in ANN pea starch also were less reacted than NAT starch chains, suggesting their co-crystallization. Molecular rearrangements in ANN and HMT starches led to altered swelling and pasting viscosities. Thus, changes in the relative crystallinity of individual starch branch chains induced by hydrothermal processing impact the final physical properties.
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Affiliation(s)
- Jung Sun Hong
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Kerry C Huber
- Animal and Food Science, Brigham Young University-Idaho, Rexburg, ID 83460-1405, USA.
| | - Bart Goderis
- Polymer Chemistry and Materials, KU Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
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Li D, Liu R, Tao Y, Shi Y, Wang P, Han Y. Enhancement of the carboxymethylation of corn starch via induced electric field. Carbohydr Polym 2023; 319:121137. [PMID: 37567727 DOI: 10.1016/j.carbpol.2023.121137] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2023] [Revised: 06/12/2023] [Accepted: 06/19/2023] [Indexed: 08/13/2023]
Abstract
This study aimed to enhance the synthesis of carboxymethyl starch (CMS) by induced electric field (IEF). Corn starch was alkalized, pumped into IEF system, and then reacted with monochloroacetic acid at excitation voltages of 0-400 V. IEF enhanced the carboxymethylation by accelerating the rate of OH- and ClCH2COO- attacking starch particles and slightly intensifying the thermal effect by ~7.1 °C (30 min). Compared with the control (0 V), IEF increased the degree of substitution and reaction efficiency by 0.056-0.148 and 9.37-24.56 %, caused more destruction in starch granular and crystal structure, and thus increased its water solubility, swelling power, and paste transparency. Furthermore, some new crystals were formed during IEF treatment, which enhanced the thermostability of CMS, showing an increase of the maximum decomposition temperature by 16-26 °C. Overall, the results classified that IEF could improve the carboxymethylation and enhance the thermostability of products, which provided guides for the applications of electro-techniques in starch modification involving charged species.
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Affiliation(s)
- Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Ruyuan Liu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yang Tao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yaning Shi
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China
| | - Yongbin Han
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, China.
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Chen MC, Govindaraju I, Wang WH, Chen WL, Mumbrekar KD, Mal SS, Sarmah B, Baruah VJ, Srisungsitthisunti P, Karunakara N, Mazumder N, Zhuo GY. Revealing the Structural Organization of Gamma-irradiated Starch Granules Using Polarization-resolved Second Harmonic Generation Microscopy. MICROSCOPY AND MICROANALYSIS : THE OFFICIAL JOURNAL OF MICROSCOPY SOCIETY OF AMERICA, MICROBEAM ANALYSIS SOCIETY, MICROSCOPICAL SOCIETY OF CANADA 2023; 29:1450-1459. [PMID: 37488816 DOI: 10.1093/micmic/ozad058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 04/12/2023] [Accepted: 04/24/2023] [Indexed: 07/26/2023]
Abstract
Starch is a semi-crystalline macromolecule with the presence of amorphous and crystalline components. The amorphous amylose and crystalline amylopectin regions in starch granules are susceptible to certain physical modifications, such as gamma irradiation. Polarization-resolved second harmonic generation (P-SHG) microscopy in conjunction with SHG-circular dichroism (CD) was used to assess the three-dimensional molecular order and inherent chirality of starch granules and their reaction to different dosages of gamma irradiation. For the first time, the relationship between starch achirality (χ21/χ16 and χ22/χ16) and chirality (χ14/χ16) determining susceptibility tensor ratios has been elucidated. The results showed that changes in the structure and orientation of long-chain amylopectin were supported by the decrease in the SHG anisotropy factor and the χ22/χ16 ratio. Furthermore, SHG-CD illustrated the molecular tilt angle by revealing the arrangement of amylopectin molecules pointing either upward or downward owing to molecular polarity.
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Affiliation(s)
- Ming-Chi Chen
- Institute of Translational Medicine and New Drug Development, College of Medicine, China Medical University, No. 91, Xueshi Rd., North Dist., Taichung 404333, Taiwan (R.O.C.)
| | - Indira Govindaraju
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Planetarium complex, Udupi Dist., Manipal, Karnataka, India
| | - Wei-Hsun Wang
- Institute of Translational Medicine and New Drug Development, College of Medicine, China Medical University, No. 91, Xueshi Rd., North Dist., Taichung 404333, Taiwan (R.O.C.)
| | - Wei-Liang Chen
- Center for Condensed Matter Sciences, National Taiwan University, No. 1, Sec. 4, Roosevelt Rd., Da'an Dist., Taipei 106319, Taiwan (R.O.C.)
| | - Kamalesh Dattaram Mumbrekar
- Department of Radiation Biology and Toxicology, Manipal School of Life Sciences, Manipal Academy of Higher Education, Planetarium complex, Udupi Dist., Manipal, Karnataka, India
| | - Sib Sankar Mal
- Materials and Catalysis Lab, Department of Chemistry, National Institute of Technology Karnataka, Surathkal, Mangalore Dist., Karnataka, 575025, India
| | - Bhaswati Sarmah
- Department of Plant Breeding and Genetics, Assam Agricultural University, Jorhat, Assam 785013, India
| | - Vishwa Jyoti Baruah
- Department of Bioinformatics, Dibrugarh University, Dibrugarh, Assam 786004, India
| | - Pornsak Srisungsitthisunti
- Department of Production Engineering, Faculty of Engineering, King Mongkut's University of Technology North Bangkok, Bangkok 10800, Thailand
| | - Naregundi Karunakara
- Centre for Application of Radioisotopes and Radiation Technology (CARRT), Mangalore University, Mangalore 574199, India
- Center for Advanced Research in Environmental Radioactivity (CARER), Mangalore University, Mangalore 574199, India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Planetarium complex, Udupi Dist., Manipal, Karnataka, India
| | - Guan-Yu Zhuo
- Institute of Translational Medicine and New Drug Development, College of Medicine, China Medical University, No. 91, Xueshi Rd., North Dist., Taichung 404333, Taiwan (R.O.C.)
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High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 38] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
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Slow hydrolysis of amylose in soluble starch and amylopectin in suspendable starch liberated from non-glutinous rice flour heated with a sorghum extract. Heliyon 2022; 8:e11605. [DOI: 10.1016/j.heliyon.2022.e11605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 10/18/2022] [Accepted: 11/10/2022] [Indexed: 11/18/2022] Open
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Anugerah MP, Faridah DN, Afandi FA, Hunaefi D, Jayanegara A. Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology Southeast Asian Food and Agricultural Science Technology (SEAFAST) Center, Bogor Agricultural University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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Effects of Hydrothermal and Microwave Dual Treatment and Zein on the Enzymolysis of High Amylose Corn Starch. Gels 2022; 8:gels8010029. [PMID: 35049564 PMCID: PMC8775258 DOI: 10.3390/gels8010029] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 12/28/2021] [Accepted: 12/29/2021] [Indexed: 12/10/2022] Open
Abstract
Resistant starch (RS) type 2-high-amylose corn starch (HACS) was subjected to simultaneous hydrothermal (25% moisture content, 90 °C for 12 h) and microwave (35% moisture content, 40 W/g microwaving for 4 min) treatment and zein (at a zein to treated starch ratio of 1:5, 50 °C for 1 h) to improve its resistance to enzymolysis. Scanning electron microscopy (SEM) highlighted the aggregation and adhesion of the composite. The average particle size of the composite (27.65 μm) was exceeded that of both the HACS (12.52 μm) and the hydrothermal and microwave treated HACS (hydro-micro-HACS) (12.68 μm). The X-ray diffraction results revealed that the hydro-micro-HACS and composite remained B-type, while their crystallinity significantly decreased to 16.98% and 12.11%, respectively. The viscosity of the hydro-micro-HACS and composite at 50 °C was 25.41% and 35.36% lower than that of HACS. The differential scanning calorimetry (DSC) results demonstrated that the composite displayed a new endothermic peak at 95.79 °C, while the weight loss rate and decomposition temperature were 7.61% and 2.39% lower than HACS, respectively. The RS content in HACS, the hydro-micro-HACS, and composite was 47.12%, 57.28%, and 62.74%, respectively. In conclusion, hydrothermal and microwave treatment combined with zein provide an efficient physical strategy to enhance the RS type 2-HACS.
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HU JP, WANG SY, WANG DQ, ZONG KL, YANG JT. Effects of carrot powder on properties of pre-gelatinized waxy rice starch. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.81622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Jin-Peng HU
- Anhui Science and Technology University, People’s Republic of China
| | - Sun-Yan WANG
- Anhui Science and Technology University, People’s Republic of China
| | - Da-Quan WANG
- Anhui Science and Technology University, People’s Republic of China
| | - Kai-Li ZONG
- Anhui Science and Technology University, People’s Republic of China
| | - Jian-Ting YANG
- Anhui Science and Technology University, People’s Republic of China
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11
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Pinto VZ, Moomand K, Deon VG, Biduski B, Zavareze EDR, Lenhani GC, Fidelis dos Santos GH, Lim L, Dias ARG. Effect of Physical Pretreatments on the Hydrolysis Kinetic, Structural, and Thermal Properties of Pinhão Starch Nanocrystals. STARCH-STARKE 2021. [DOI: 10.1002/star.202000008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Vânia Zanella Pinto
- Food Engineering Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul Campus, Laranjeiras do Sul Laranjeiras do Sul PR 85301‐970 Brazil
| | - Khalid Moomand
- Department of Food Science University of Guelph Guelph ON N1G 2W1 Canada
| | | | - Barbara Biduski
- Graduate Program in Food Science and Technology Universidade de Passo Fundo BR 285, CEP 99052‐900 Passo Fundo RS Brazil
| | - Elessandra da Rosa Zavareze
- Department of Agroindustrial Science and Technology Universidade Federal de Pelotas Pelotas RS 96010‐900 Brazil
| | - Gabriela Caroline Lenhani
- Food Engineering Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul Campus, Laranjeiras do Sul Laranjeiras do Sul PR 85301‐970 Brazil
| | - Gustavo Henrique Fidelis dos Santos
- Food Engineering Graduate Program in Food Science and Technology, Universidade Federal da Fronteira Sul Campus, Laranjeiras do Sul Laranjeiras do Sul PR 85301‐970 Brazil
| | - Loong‐Tak Lim
- Department of Food Science University of Guelph Guelph ON N1G 2W1 Canada
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Universidade Federal de Pelotas Pelotas RS 96010‐900 Brazil
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Mathobo VM, Silungwe H, Ramashia SE, Anyasi TA. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches-a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:412-426. [PMID: 33564199 PMCID: PMC7847882 DOI: 10.1007/s13197-020-04520-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 04/29/2020] [Accepted: 05/08/2020] [Indexed: 01/04/2023]
Abstract
Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore needed to enhance its food and industrial application. A primary and safe means of modifying starch for food and industrial use is through hydrothermal methods which involves heat-moisture treatment and annealing. Heat-moisture treatment (HMT) is a physical modification technique that improves the functional and physicochemical properties of starch without changing its molecular composition. Upon modification through HMT, starches from cereals, legumes and tuber crops serve as important ingredients in diverse food, pharmaceutical and industrial processes. Although changes in starch initiated by HMT have been studied in starches of different plant origin, this work further provides insight on the composition, thermal and functional properties of heat-moisture treated starch obtained from cereals, legumes and tuber crops.
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Affiliation(s)
- Vhulenda Melinda Mathobo
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Henry Silungwe
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Shonisani Eugenia Ramashia
- Department of Food Science and Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou, Limpopo Province 0950 South Africa
| | - Tonna Ashim Anyasi
- Department of Food Science and Technology, Cape Peninsula University of Technology, P.O. Box 1906, Bellville, 7537 South Africa
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do Evangelho JA, Biduski B, da Silva WMF, de Mello El Halal SL, Lenhani GC, Zanella Pinto V, Dias ARG, da Rosa Zavareze E. Carioca bean starch upon synergic modification: characteristics and films properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:253-261. [PMID: 33460192 DOI: 10.1002/jsfa.10637] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 06/17/2020] [Accepted: 07/07/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The use of damaged beans for starch isolation comprises an end-use alternative for a product that is not accepted by the consumer. For that reason, isolation and modification of Carioca bean starch should be explored and evaluated as a suitable source for biodegradable material. The present study aimed to evaluate the synergism of physical and chemical modifications on Carioca bean starch with respect to improving the properties of biodegradable films. A heat-moisture treatment (HMT) followed by oxidation by sodium hypochlorite was performed and vice versa. RESULTS Synergism was noted in the starch properties compared to the single modification. When the oxidation was applied first, a higher amylose and carbonyl content was noted. HMT, isolated and as a second modification, caused a more pronounced effect on viscosity profile than the oxidized starch, with an increase in paste temperature and a decrease in viscosity, breakdown and final viscosity. CONCLUSION The results obtained in the present study reflect a decrease in water vapor permeability, although a higher tensile strength was noted when oxidation was applied, as a single and as a first modification. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Jarine A do Evangelho
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil
| | - Barbara Biduski
- Programa de Pós-Graduação em Ciência e Tecnologia Agroindustrial, Universidade de Passo Fundo, Passo Fundo, Brazil
| | - Wyller M F da Silva
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil
| | | | - Gabriela C Lenhani
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Paraná, Brazil
| | - Vânia Zanella Pinto
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade Federal da Fronteira Sul, Paraná, Brazil
| | - Alvaro R G Dias
- Departamento de Ciência e Tecnologia Agroindustrial, Universidade Federal de Pelotas, Pelotas, Brazil
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Reyes I, Hernandez‐Jaimes C, Meraz M, Vernon‐Carter EJ, Alvarez‐Ramirez J. Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Isabel Reyes
- Departamento de Industrias Alimentarias, Instituto Tecnológico Superior del Oriente del Estado de Hidalgo Tecnológico Nacional de México Apan 43900 México
| | - Carmen Hernandez‐Jaimes
- Facultad de Ciencias Universidad Autónoma del Estado de México Campus El Cerrillo Toluca 50200 México
| | - Monica Meraz
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐535 Mexico City 09340 México
| | - E. Jaime Vernon‐Carter
- Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐534 Mexico City 09340 México
| | - Jose Alvarez‐Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐534 Mexico City 09340 México
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15
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Tetlow IJ, Bertoft E. A Review of Starch Biosynthesis in Relation to the Building Block-Backbone Model. Int J Mol Sci 2020; 21:E7011. [PMID: 32977627 PMCID: PMC7582286 DOI: 10.3390/ijms21197011] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 09/15/2020] [Accepted: 09/16/2020] [Indexed: 01/31/2023] Open
Abstract
Starch is a water-insoluble polymer of glucose synthesized as discrete granules inside the stroma of plastids in plant cells. Starch reserves provide a source of carbohydrate for immediate growth and development, and act as long term carbon stores in endosperms and seed tissues for growth of the next generation, making starch of huge agricultural importance. The starch granule has a highly complex hierarchical structure arising from the combined actions of a large array of enzymes as well as physicochemical self-assembly mechanisms. Understanding the precise nature of granule architecture, and how both biological and abiotic factors determine this structure is of both fundamental and practical importance. This review outlines current knowledge of granule architecture and the starch biosynthesis pathway in relation to the building block-backbone model of starch structure. We highlight the gaps in our knowledge in relation to our understanding of the structure and synthesis of starch, and argue that the building block-backbone model takes accurate account of both structural and biochemical data.
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Affiliation(s)
- Ian J. Tetlow
- Department of Molecular and Cellular Biology, College of Biological Science, University of Guelph, Guelph, ON N1G 2W1, Canada
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16
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Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities. Food Chem 2020; 318:126475. [DOI: 10.1016/j.foodchem.2020.126475] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 01/20/2020] [Accepted: 02/23/2020] [Indexed: 10/24/2022]
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17
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Vamadevan V, Bertoft E. Observations on the impact of amylopectin and amylose structure on the swelling of starch granules. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105663] [Citation(s) in RCA: 65] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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18
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Villanova FA, El Halal SLM, Vanier NL, Polidoro E, Wang Y, Oliveira M. Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures. Cereal Chem 2020. [DOI: 10.1002/cche.10262] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | | | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology Federal University of Pelotas Capão do Leão Brazil
| | - Edimara Polidoro
- Department of Agroindustrial Science and Technology Federal University of Pelotas Capão do Leão Brazil
| | - Ya‐Jane Wang
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Maurício Oliveira
- Department of Agroindustrial Science and Technology Federal University of Pelotas Capão do Leão Brazil
- Plant Science Department Rothamsted Research Harpenden London
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19
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Zhong Y, Xiang X, Zhao J, Wang X, Chen R, Xu J, Luo S, Wu J, Liu C. Microwave pretreatment promotes the annealing modification of rice starch. Food Chem 2020; 304:125432. [DOI: 10.1016/j.foodchem.2019.125432] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/29/2019] [Accepted: 08/27/2019] [Indexed: 11/16/2022]
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20
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Guo Y, Xu T, Li N, Cheng Q, Qiao D, Zhang B, Zhao S, Huang Q, Lin Q. Supramolecular structure and pasting/digestion behaviors of rice starches following concurrent microwave and heat moisture treatment. Int J Biol Macromol 2019; 135:437-444. [DOI: 10.1016/j.ijbiomac.2019.05.189] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 05/19/2019] [Accepted: 05/26/2019] [Indexed: 10/26/2022]
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21
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Wang H, Liu Y, Chen L, Li X, Wang J, Xie F. Insights into the multi-scale structure and digestibility of heat-moisture treated rice starch. Food Chem 2018; 242:323-329. [DOI: 10.1016/j.foodchem.2017.09.014] [Citation(s) in RCA: 117] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 08/10/2017] [Accepted: 09/04/2017] [Indexed: 11/29/2022]
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22
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Vamadevan V, Blennow A, Buléon A, Goldstein A, Bertoft E. Distinct Properties and Structures Among B-Crystalline Starch Granules. STARCH-STARKE 2017. [DOI: 10.1002/star.201700240] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, University of Copenhagen; Frederiksberg C Denmark
| | - Alain Buléon
- UR1268 Biopolymères Interactions Assemblages, INRA; Nantes France
| | - Avi Goldstein
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
| | - Eric Bertoft
- Department of Food Science and Nutrition, University of Minnesota; St Paul MN USA
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23
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Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch. Food Chem 2017; 245:385-393. [PMID: 29287385 DOI: 10.1016/j.foodchem.2017.10.117] [Citation(s) in RCA: 77] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2017] [Revised: 10/21/2017] [Accepted: 10/23/2017] [Indexed: 11/22/2022]
Abstract
Native acorn starch had high purity and the granules were mainly elliptical and spherical with the mean diameter of 7.32 μm. Hydrothermal modifications slightly changed the morphology. The solubility, swelling properties and amylose leaching of acorn starch were mostly influenced by Heat-moisture treatment (HMT). XRD pattern of native starch (C-type) did not change on hydrothermal modifications, but native and annealing (ANN) modified starches showed the most crystallinity. DSC results showed that the gelatinization temperatures and enthalpy of native starch were 59.9, 71.3, and 80.6 °C and -14.9 mJ/mg, respectively, and hydrothermal treatments generally increased the gelatinization temperatures. Regarding to RVA results, peak, breakdown, trough, setback, and final viscosities of native starch were 415, 143, 272, 168, and 440 RVU, respectively, and viscosity parameters of native starch were mainly more than those of hydrothermally modified starches. Generally, the intensity of the effects of hydrothermal modifications followed the order: HMT > dual modifications > ANN.
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24
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Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch. Int J Biol Macromol 2017; 103:656-662. [DOI: 10.1016/j.ijbiomac.2017.05.131] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 05/07/2017] [Accepted: 05/22/2017] [Indexed: 02/08/2023]
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25
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Wang H, Wang Z, Li X, Chen L, Zhang B. Multi-scale structure, pasting and digestibility of heat moisture treated red adzuki bean starch. Int J Biol Macromol 2017; 102:162-169. [DOI: 10.1016/j.ijbiomac.2017.03.144] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 03/10/2017] [Accepted: 03/26/2017] [Indexed: 01/03/2023]
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26
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Abstract
Starch is a major food supply for humanity. It is produced in seeds, rhizomes, roots and tubers in the form of semi-crystalline granules with unique properties for each plant. Though the size and morphology of the granules is specific for each plant species, their internal structures have remarkably similar architecture, consisting of growth rings, blocklets, and crystalline and amorphous lamellae. The basic components of starch granules are two polyglucans, namely amylose and amylopectin. The molecular structure of amylose is comparatively simple as it consists of glucose residues connected through α-(1,4)-linkages to long chains with a few α-(1,6)-branches. Amylopectin, which is the major component, has the same basic structure, but it has considerably shorter chains and a lot of α-(1,6)-branches. This results in a very complex, three-dimensional structure, the nature of which remains uncertain. Several models of the amylopectin structure have been suggested through the years, and in this review two models are described, namely the “cluster model” and the “building block backbone model”. The structure of the starch granules is discussed in light of both models.
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27
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Xing JJ, Liu Y, Li D, Wang LJ, Adhikari B. Heat-moisture treatment and acid hydrolysis of corn starch in different sequences. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.055] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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28
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Acetylated rice starches films with different levels of amylose: Mechanical, water vapor barrier, thermal, and biodegradability properties. Food Chem 2017; 221:1614-1620. [DOI: 10.1016/j.foodchem.2016.10.129] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 08/07/2016] [Accepted: 10/28/2016] [Indexed: 11/17/2022]
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29
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Juansang J, Puncha-arnon S, Uttapap D, Puttanlek C, Rungsardthong V, Watcharatewinkul Y. Concentration of plasticizers applied during heat–moisture treatment affects properties of the modified canna starch. Food Chem 2017; 221:1587-1594. [DOI: 10.1016/j.foodchem.2016.10.134] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2016] [Revised: 09/02/2016] [Accepted: 10/28/2016] [Indexed: 10/20/2022]
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30
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Perez Herrera M, Vasanthan T, Hoover R, Izydorczyk M. Molecular Size Distribution and Amylase Resistance of Maize Starch Nanoparticles Prepared by Acid Hydrolysis. Cereal Chem 2017. [DOI: 10.1094/cchem-02-16-0028-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mariana Perez Herrera
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
| | - Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, A1B 3X9, Canada
| | - Marta Izydorczyk
- Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB, R3C 3G8, Canada
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31
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Modification of foxtail millet starch by combining physical, chemical and enzymatic methods. Int J Biol Macromol 2017; 95:314-320. [DOI: 10.1016/j.ijbiomac.2016.11.067] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 11/15/2016] [Accepted: 11/19/2016] [Indexed: 11/22/2022]
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32
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Doblado-Maldonado AF, Gomand SV, Goderis B, Delcour JA. The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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33
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Vanier NL, Vamadevan V, Bruni GP, Ferreira CD, Pinto VZ, Seetharaman K, Zavareze EDR, Elias MC, Berrios JDJ. Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin. J Food Sci 2016; 81:E2932-E2938. [DOI: 10.1111/1750-3841.13545] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2016] [Revised: 09/13/2016] [Accepted: 09/26/2016] [Indexed: 11/27/2022]
Affiliation(s)
- Nathan Levien Vanier
- Dept. of Agroindustrial Science and Technology; Federal Univ. of Pelotas; 96010-900 Pelotas RS Brazil
| | | | - Graziella Pinheiro Bruni
- Dept. of Agroindustrial Science and Technology; Federal Univ. of Pelotas; 96010-900 Pelotas RS Brazil
| | | | - Vânia Zanella Pinto
- Dept. of Agroindustrial Science and Technology; Federal Univ. of Pelotas; 96010-900 Pelotas RS Brazil
| | | | | | - Moacir Cardoso Elias
- Dept. of Agroindustrial Science and Technology; Federal Univ. of Pelotas; 96010-900 Pelotas RS Brazil
| | - Jose De J. Berrios
- Healthy Processed Foods Research Unit, WRRC, ARS; United States Dept. of Agriculture; 800 Buchanan Street Albany Calif 94710 U.S.A
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34
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Peymanpour G, Marcone M, Ragaee S, Tetlow I, Lane CC, Seetharaman K, Bertoft E. On the molecular structure of the amylopectin fraction isolated from “high-amylose” ae maize starches. Int J Biol Macromol 2016; 91:768-77. [DOI: 10.1016/j.ijbiomac.2016.06.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2016] [Revised: 06/08/2016] [Accepted: 06/10/2016] [Indexed: 10/21/2022]
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35
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Understanding the structure and digestibility of heat-moisture treated starch. Int J Biol Macromol 2016; 88:1-8. [DOI: 10.1016/j.ijbiomac.2016.03.046] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2015] [Revised: 03/21/2016] [Accepted: 03/22/2016] [Indexed: 11/21/2022]
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36
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Perez Herrera M, Vasanthan T, Hoover R. Characterization of Maize Starch Nanoparticles Prepared by Acid Hydrolysis. Cereal Chem 2016. [DOI: 10.1094/cchem-08-15-0175-r] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mariana Perez Herrera
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
| | - Thava Vasanthan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada
| | - Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL, A1B 3X9, Canada
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37
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Maaran S, Hoover R, Vamadevan V, Waduge R, Liu Q. In vitro amylolysis of pulse and hylon VII starches explained in terms of their composition, morphology, granule architecture and interaction between hydrolysed starch chains. Food Chem 2016; 192:1098-108. [DOI: 10.1016/j.foodchem.2015.07.103] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2015] [Revised: 06/30/2015] [Accepted: 07/22/2015] [Indexed: 11/28/2022]
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38
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Pinto VZ, Vanier NL, Deon VG, Moomand K, El Halal SLM, Zavareze EDR, Lim LT, Dias ARG. Effects of single and dual physical modifications on pinhão starch. Food Chem 2015; 187:98-105. [DOI: 10.1016/j.foodchem.2015.04.037] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 02/10/2015] [Accepted: 04/15/2015] [Indexed: 10/23/2022]
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