1
|
Seh MA, Amin T, Hussain SZ, Bashir O, Bashir S, Makroo HA, Jan S, Yousouf M, Manzoor S, Gani G, Kaur G, Dar BN, Fayaz U, Shah IA. Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas. Int J Biol Macromol 2023; 253:126612. [PMID: 37652335 DOI: 10.1016/j.ijbiomac.2023.126612] [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: 02/04/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm-1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.
Collapse
Affiliation(s)
- Mohammad Amaan Seh
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India.
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144401, Punjab, India.
| | - Shubli Bashir
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Hilal A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Samar Jan
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Monisa Yousouf
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gousia Gani
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gurkirat Kaur
- Electron Microscopy and Nano-Science Lab, Punjab Agricultural University, Ludhiana, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Immad A Shah
- Indian Council of Medical Research-National Institute of Occupational Health, Ahmedabad 380016, Gujarat, India
| |
Collapse
|
2
|
Wang C, Fang S, Ren C, Huang C, Zhu H, Zhang X, Zhao J. Cross-linked modifications of starches from colored highland barley and their characterizations, digestibility, and lipolysis inhibitory abilities in vitro. Food Res Int 2023; 174:113493. [PMID: 37986410 DOI: 10.1016/j.foodres.2023.113493] [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: 01/17/2023] [Revised: 09/15/2023] [Accepted: 09/22/2023] [Indexed: 11/22/2023]
Abstract
To promote the stability and functionality of native starch from colored highland barley (CHBS), the cross-linked modifications with sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) and citric acid were conducted to prepare CHB resistant starches (CHRSs), whose physicochemical characteristics, digestibility, and lipolysis inhibitory potential were also assessed. Results showed that the resistant starch amounts in CHBS were significantly increased after cross-linking and differed slightly among CHRSs. Citric acid modification of CHBS resulted in significantly higher amylose amounts, solubilities, swelling powers, and water-binding capacities than those under STMP/STPP modification within the cultivars (p < 0.05), with their crystalline patterns of A-type (white and blue) and CB-type (black). STMP/STPP modified CHBS exhibited higher degrees of crystalline regions with B-type crystalline patterns. Due to the differences in structural properties and structure-based morphology, STMP/STPP cross-linked CHBS showed lower digestibility and citric acid cross-linked CHBS exhibited higher lipolysis inhibitory activities. Besides, the cross-linked modifications demonstrated more enhancements in functionalities of starches from white and blue cultivars than black cultivar.
Collapse
Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Shijie Fang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Chengjie Ren
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Chuansheng Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Haoze Zhu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xiaoyu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Jiayu Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| |
Collapse
|
3
|
Investigation on Nutritional, Phytochemical, and Antioxidant Abilities of Various Traditional Rice Varieties. Appl Biochem Biotechnol 2022; 195:2719-2742. [PMID: 36435898 DOI: 10.1007/s12010-022-04264-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/08/2022] [Indexed: 11/28/2022]
Abstract
Rice (Oryza sativa L.) is a popular grain that is consumed by almost half of the world's population. Rice has several distinct breeds classified as traditional and ancient grains. The consumption of rice by 60% of the world's population is a staple food. Entire grain rice, often known as brown rice, is the unpolished counterpart of white rice, containing bran, germ, and endosperm. Eating whole-grain rice is linked to many health benefits; thus, scientists have focused on identifying and quantifying bioactive chemicals in this meal. The present study assessed the physio-chemical, cooking attributes, mineral contents, phytochemicals, and free radical scavenging capabilities of conventional rice cultivars using known approaches according to particle size analysis. Rice grain lengths varied between 4.10 ± 16 and 6.20 ± 007. The length and thickness ratios of rice were not substantially different (p > 0.05). Kattuyanam has the maximum protein content (9.99 ± 06%) of all the rice varieties that were physio-chemical investigated. It also has highest phenolic content and antioxidant properties compared to gallic acid equivalent (334.900 ± 61 g) (GAE)/100 g, followed by anthocyanins and flavonoids. Total phenolic content and phenolic fractions of the HPLC profile in tested landraces indicate the presence of bioactive substances derived from traditional rice cultivars and a range of phytonutrients, including phenol, revealing their healthy potentials in the present study.
Collapse
|
4
|
Liu Y, Tan L, Li M, An F, Xue S, Fu Z. In Vitro Digestibility, Pasting and Thermal Properties, and Structure of Cross‐Linked
Arenga pinnata (Wurmb.) Merr
. Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202200112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Yuan‐Sen Liu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Lin‐Bin Tan
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Meng‐Yun Li
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Feng‐Kun An
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Shan Xue
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| |
Collapse
|
5
|
Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch. Foods 2022; 11:foods11193069. [PMID: 36230145 PMCID: PMC9563257 DOI: 10.3390/foods11193069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/15/2022] [Accepted: 09/30/2022] [Indexed: 12/27/2022] Open
Abstract
Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were then examined for their mechanical characteristics, water vapor permeability, moisture content, opacity, thickness, and water solubility. After cross-linking, the solubility, amylose content, and swelling power of all the starch samples decreased. Cross-linking resulted in an increased pasting temperature, while peak viscosity (PV) decreased, with CL-LS-5 exhibiting the lowest peak viscosity (1640.22 MPa·s). In comparison to native starch, the thermal characteristics of CL-LS demonstrated greater gelatinization temperatures (To, Tp, Tc) and gelatinization enthalpy (ΔHgel). The gelatinization enthalpy of CL-LS varied between 152.70 and 214.16 J/g, while for native LS the value was 177.91 J/g. Lower moisture content, water solubility, and water vapor permeability were observed in the CL-LSFs. However, the cross-linking modification did not produce much effect on the film thickness. The highest tensile strength (12.52 MPa) and lowest elongation at break (26.11%) were found in CL-LSF-5. Thus, the starch films’ barrier and mechanical qualities were enhanced by cross-linking.
Collapse
|
6
|
Kumar Y, Singh S, Saxena DC. Controlling the properties of starch from rice brokens by crosslinking with citric acid and sodium trimetaphosphate. STARCH-STARKE 2022. [DOI: 10.1002/star.202200094] [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)
- Yogesh Kumar
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| | - D C Saxena
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering and Technology Longowal Punjab India
| |
Collapse
|
7
|
Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product. CRYSTALS 2022. [DOI: 10.3390/cryst12050689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °C
Collapse
|
8
|
Physicochemical, Structural, Thermal and Rheological Properties of Flour and Starch Isolated from Avocado Seeds of Landrace and Hass Cultivars. Molecules 2022; 27:molecules27030910. [PMID: 35164171 PMCID: PMC8839217 DOI: 10.3390/molecules27030910] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/21/2022] [Accepted: 01/21/2022] [Indexed: 02/01/2023] Open
Abstract
The objective of this study was to obtain and characterize flours and starches from the avocado seeds of Hass and landrace cultivars. The morphological, physical-chemical, structural, thermal and rheological characteristics were evaluated. The flour yield of the Hass and landrace cultivars was 41.56 to 46.86% (w/w), while for starch, it was 35.47 to 39.57% (w/w) (cv. Hass and landrace, respectively). Scanning electron microscopy (SEM) revealed the presence of oval starch granules and other particles in flour, in contrast to flours, starches showed lower ash, proteins and lipids content. However, the amylose content was higher in starches (42.25–48.2%). Flours showed a higher gelatinization temperature (Tp = 73.17–73.62 °C), and their starches presented greater gelatinization enthalpy (∆Hgel = 11.82–13.43 J/g). All samples showed a B-type diffraction pattern, and the crystallinity was higher in the flours. The rheological analysis (flow curves and viscoelastic tests) evidenced a pseudoplastic (n = 0.28–0.36) behavior in all samples analyzed, but the consistency index (k) was higher in starches. In general, the flours and starches from avocado seeds presented interesting proximal, thermal and functional properties for possible application in food systems, and these findings could contribute to the revaluation of this by-product.
Collapse
|
9
|
Okekunle MO, Akin-Ajani OD, Ekpukpon BL, Odeku OA, Olu-Owolabi BI, Adebowale KO. Intra and Extra-granular Disintegrant Properties of Modified Underutilised Red Lima Bean Starch in Paracetamol Tablet Formulation. BRAZ J PHARM SCI 2022. [DOI: 10.1590/s2175-97902022e19967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
|
10
|
Jia S, Yu B, Zhao H, Tao H, Liu P, Cui B. Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing. STARCH-STARKE 2022. [DOI: 10.1002/star.202100102] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Shuyu Jia
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
- College of Food Science and Engineering Shandong Academy of Sciences Qilu University of Technology Jinan Shandong 250353 China
| |
Collapse
|
11
|
Sharma V, Kaur M, Sandhu KS, Kaur S, Nehra M. Barnyard millet starch cross-linked at varying levels by sodium trimetaphosphate (STMP): Film forming, physico-chemical, pasting and thermal properties. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100161] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
|
12
|
Tan FPY, Wang LF, Gao J, Beltranena E, Vasanthan T, Zijlstra RT. Hindgut fermentation of starch is greater for pulse grains than cereal grains in growing pigs. J Anim Sci 2021; 99:6406734. [PMID: 34671811 DOI: 10.1093/jas/skab306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Accepted: 10/18/2021] [Indexed: 01/10/2023] Open
Abstract
The nutritive value of starch, the major source of dietary energy in pigs, varies depending on its susceptibility for digestion. The botanical origin of starch determines starch structure, and therefore, digestibility. To compare digestibility of starch, fiber, gross energy (GE), crude protein, and amino acid (AA), and to characterize undigested starch of grains in growing pigs, seven ileal-cannulated barrows (initial body weight, 30 kg) were fed six diets containing 96% of one of six test ingredients (three pulse grains: zero-tannin faba bean, green field pea, or mixed-cultivar chickpea; three cereal grains: hulled barley, hard red spring wheat, or hybrid yellow, dent corn), or a N-free diet in a 7 × 7 Latin square at 2.8 × maintenance digestible energy. Grain samples were ground with a hammer mill through a 2.78-mm screen. Amylose content ranged from 29% to 34% for pulse grains and from 22% to 25% for cereal grains. The apparent ileal digestibility (AID) of starch was greater (P < 0.05) in cereal (94% to 97%) than pulse grains (85% to 90%) and was lowest (P < 0.05) in faba bean (85.3%) followed by field pea (87.2%) and chickpea (90.1%). However, apparent total tract digestibility (ATTD) of starch of all tested grains was close to 100%. Apparent hindgut fermentability (AHF, as ATTD - AID) of starch was greater (P < 0.05) in pulse grains (9.9% to 15%) than cereal grains (3.3% to 4.8%). The AHF of total dietary fiber tended to be the greatest (P < 0.10) for corn (43.5%) and lowest for wheat (25.3%). The AHF of GE was greater (P < 0.05) in pulse grains (17% to 20%) than in cereal grains (9% to 11%) and resulted in greater (P < 0.05) digestible energy (DE) contribution from hindgut fermentation for pulse grains than cereal grains (0.9 vs. 0.5 Mcal/kg). Wheat had the greatest standardized ileal digestibility of total AA (90.2%; P < 0.05). Confocal laser scanning microscopy images revealed that 20% to 30% of starch granules of pulse grains were entrapped in protein matrixes. In scanning electron microscopy images, starch granules were larger in faba bean and field pea than cereal grains. Digesta samples revealed pin holes and surface cracks in starch granules of corn and wheat, respectively. In conclusion, hindgut fermentation of starch and fiber was greater in pulse grains than cereal grains resulting in a greater DE value despite lower ileal DE for pulse grain than cereal grains. Defining the digestible and fermentable fractions of starch may enhance the accuracy of equations to predict the net energy value of these feedstuffs.
Collapse
Affiliation(s)
- Felina P Y Tan
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Li Fang Wang
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Jun Gao
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| | - Eduardo Beltranena
- 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
| | - Ruurd T Zijlstra
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada
| |
Collapse
|
13
|
Kizhakedathil MPJ, Belur PD, Wongsagonsup R, Suphantharika M, Agoo EMG, Janairo JIB. Evaluation of Enzymatic and Chemical Treatments to Produce Oxalate Depleted Starch from a Novel Variety of
Colocasia esculenta
Grown in Joida, India. STARCH-STARKE 2021. [DOI: 10.1002/star.202000231] [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)
- Moni Philip Jacob Kizhakedathil
- Department of Chemical Engineering Surathkal National Institute of Technology Karnataka, Srinivasanagar Mangalore 575 025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering Surathkal National Institute of Technology Karnataka, Srinivasanagar Mangalore 575 025 India
| | - Rungtiwa Wongsagonsup
- Division of Food Technology Mahidol University Kanchanaburi Campus Saiyok Kanchanaburi 71150 Thailand
| | | | | | | |
Collapse
|
14
|
Shen H, Ge X, Zhang B, Su C, Zhang Q, Jiang H, Zhang G, Li W. Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma. Food Funct 2021; 12:8169-8180. [PMID: 34291264 DOI: 10.1039/d1fo00678a] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Non-thermal plasma treatment is an emerging and effective starch modification technique. In this paper, plasma pretreatment was used to modify citrate naked barley starch for enhancing the ability of citric acid to access the starch structure. Plasma treatment did not alter the granule morphology and crystalline type of starch, but degraded the starch molecules and caused more short chains. Plasma pretreatment could etch the starch surface and depolymerize the starch molecules, which increased the accessibility of citric acid for uniform hydrolysis in the subsequent esterification reaction. Therefore, plasma pretreatment significantly promoted the structural and physicochemical modification of the citrate starch, including the enhancement of the degree of substitution, the short-range ordered degree and gelatinization temperatures, and the decreases in the molecular weight, long chains of amylopectin and pasting viscosities. Meanwhile, plasma pretreatment improved the efficiency of acid hydrolysis and decreased the enzymatic digestibility, so that it showed a higher resistant starch content in comparison with its corresponding citrate starch. This paper could provide a new insight into the lower digestion rate and improved functional properties of citrate starch.
Collapse
Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
| | | | | | | | | | | | | | | |
Collapse
|
15
|
Xu F, Zhang L, Liu W, Liu Q, Wang F, Zhang H, Hu H, Blecker C. Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization. Foods 2021; 10:foods10051104. [PMID: 34067567 PMCID: PMC8156876 DOI: 10.3390/foods10051104] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/01/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.
Collapse
Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Correspondence: ; Tel.: +86-10-62816503
| | - Christophe Blecker
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
| |
Collapse
|
16
|
Ren Y, Yuan TZ, Chigwedere CM, Ai Y. A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization. Compr Rev Food Sci Food Saf 2021; 20:3061-3092. [PMID: 33798276 DOI: 10.1111/1541-4337.12735] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2020] [Revised: 01/28/2021] [Accepted: 02/06/2021] [Indexed: 12/22/2022]
Abstract
Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.
Collapse
Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Tommy Z Yuan
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| |
Collapse
|
17
|
High-amylose wheat starch: Structural basis for water absorption and pasting properties. Carbohydr Polym 2020; 245:116557. [DOI: 10.1016/j.carbpol.2020.116557] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2020] [Revised: 05/28/2020] [Accepted: 05/29/2020] [Indexed: 01/30/2023]
|
18
|
Effect of cross-linking on physico-chemical, thermal, pasting, in vitro digestibility and film forming properties of Faba bean (Vicia faba L.) starch. Int J Biol Macromol 2020; 159:243-249. [DOI: 10.1016/j.ijbiomac.2020.05.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/02/2020] [Accepted: 05/03/2020] [Indexed: 01/24/2023]
|
19
|
Dong H, Vasanthan T. Amylase resistance of corn, faba bean, and field pea starches as influenced by three different phosphorylation (cross-linking) techniques. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105506] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
20
|
Kahraman K, Aktas-Akyildiz E, Ozturk S, Koksel H. Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102851] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
21
|
Bhat FM, Riar CS. Effect of chemical composition, granule structure and crystalline form of pigmented rice starches on their functional characteristics. Food Chem 2019; 297:124984. [DOI: 10.1016/j.foodchem.2019.124984] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2019] [Revised: 06/02/2019] [Accepted: 06/10/2019] [Indexed: 11/17/2022]
|
22
|
Jeong D, Han JA, Liu Q, Chung HJ. Effect of processing, storage, and modification on in vitro starch digestion characteristics of food legumes: A review. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.039] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
23
|
Falsafi SR, Maghsoudlou Y, Aalami M, Jafari SM, Raeisi M. Physicochemical and morphological properties of resistant starch type 4 prepared under ultrasound and conventional conditions and their in-vitro and in-vivo digestibilities. ULTRASONICS SONOCHEMISTRY 2019; 53:110-119. [PMID: 30691996 DOI: 10.1016/j.ultsonch.2018.12.039] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 12/27/2018] [Accepted: 12/27/2018] [Indexed: 06/09/2023]
Abstract
In the present work, cross-linked resistant starch (RS4) was prepared under sonication and conventional conditions at various levels of pH (9-12) and cross-linker concentration (sodium trimetaphosphate/sodium tripolyphosphate 99:1, 5-15%). It was found that phosphorous and resistant starch content was generally increased by increasing the cross-linker concentration, pH and application of sonication. The damage to the surface of sonicated granules was revealed by scanning electron micrographs. The presence of cross-linked phosphorous groups was demonstrated by FT-IR results through the appearance of a new peak at wave numbers of 1248-1252 cm-1 that was more conspicuous in sonicated cross-linked samples. Sonicated cross-linked starches showed higher gelatinization temperatures and lower degrees of crystallinity, while no changes was detected in terms of A-type crystalline pattern. The development of viscosity was diminished prominently by the extreme cross-linking reactions in both sonicated and conventional cross-linked starches. The least glycemic index value was obtained for sonicated cross-linked starches which was negatively correlated to their higher RS content measured in-vitro. These results provide novel information on the preparation of cross-linked resistant starch under sonication conditions.
Collapse
Affiliation(s)
- Seid Reza Falsafi
- Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran; Niksa, Design and Development Company, Avadis Holding Group, 1917734795, Tehran, Iran.
| | - Yahya Maghsoudlou
- Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Mehran Aalami
- Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Faculty of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
| | - Mojtaba Raeisi
- Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Iran; Cereal Health Research Center, Golestan University of Medical Sciences, Gorgan, Iran
| |
Collapse
|
24
|
Bharti I, Singh S, Saxena D. Influence of alkali treatment on physicochemical, pasting, morphological and structural properties of mango kernel starches derived from Indian cultivars. Int J Biol Macromol 2019; 125:203-212. [DOI: 10.1016/j.ijbiomac.2018.12.034] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 11/22/2018] [Accepted: 12/02/2018] [Indexed: 10/27/2022]
|
25
|
BUSTILLOS-RODRÍGUEZ JC, TIRADO-GALLEGOS JM, ORDÓÑEZ-GARCÍA M, ZAMUDIO-FLORES PB, ORNELAS-PAZ JDJ, ACOSTA-MUÑIZ CH, GALLEGOS-MORALES G, PÁRAMO-CALDERÓN DE, RIOS-VELASCO C. Physicochemical, thermal and rheological properties of three native corn starches. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.28117] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
26
|
Remya R, Jyothi AN, Sreekumar J. Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches. Carbohydr Polym 2018; 202:29-38. [DOI: 10.1016/j.carbpol.2018.08.128] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 08/28/2018] [Accepted: 08/28/2018] [Indexed: 10/28/2022]
|
27
|
Singh TP, Sogi DS. Comparison of Physico-Chemical Properties of Starch Isolated From Bran and Endosperm of Rice ( Oryza sativaL.). STARCH-STARKE 2018. [DOI: 10.1002/star.201700242] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Tajendra P. Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143 005 Punjab India
| | - Dalbir S. Sogi
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143 005 Punjab India
| |
Collapse
|
28
|
Remya R, Jyothi AN, Sreekumar J. Morphological, structural and digestibility properties of RS4 enriched octenyl succinylated sweet potato, banana and lentil starches. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
29
|
Park EY, Ma JG, Kim J, Lee DH, Kim SY, Kwon DJ, Kim JY. Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.017] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
30
|
Hong JS, Gomand SV, Huber KC, Delcour JA. Reaction pattern differences impact physical properties of starches derivatized to the same extent in a model cross-linking system. Carbohydr Polym 2017; 174:772-779. [PMID: 28821130 DOI: 10.1016/j.carbpol.2017.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 06/30/2017] [Accepted: 07/02/2017] [Indexed: 11/27/2022]
Abstract
This study investigated the physical properties of maize (MS) and wheat (WS) starches derivatized with 5-(4,6-dichlorotriazinyl)aminofluorescein (model cross-linking system) to have the same overall fluorescence intensity on starch molecules, but reacted either more uniformly throughout granules (UD) or more at granule surfaces (SD). Both MS and WS derivatives had lower swelling powers (SP) at 90°C than their respective native starches. The UD derivatives had lower SP (90°C) and greater retrogradation enthalpies than did SD derivatives, consistent with their lower peak and higher setback pasting viscosities. Also, SD starches were less soluble and retained a greater degree of granular integrity than UD starches in time-lapse, hot-stage light microscopy studies (50-95°C), likely due to a greater concentration of cross-links at the granule surface. The results confirm that derivatization patterns impact the physical properties of modified starches. Thus, varying derivatization patterns can be a strategy to tailor modified starch properties.
Collapse
Affiliation(s)
- Jung Sun Hong
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| | - Sara V Gomand
- Laboratory of Food Chemistry and Biochemistry, and 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.
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry, and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.
| |
Collapse
|
31
|
Mango kernel starch as a novel edible coating for enhancing shelf- life of tomato ( Solanum lycopersicum ) fruit. Int J Biol Macromol 2017; 103:581-586. [DOI: 10.1016/j.ijbiomac.2017.05.057] [Citation(s) in RCA: 96] [Impact Index Per Article: 13.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2017] [Revised: 05/01/2017] [Accepted: 05/13/2017] [Indexed: 11/17/2022]
|
32
|
Sun F, Liu J, Liu X, Wang Y, Li K, Chang J, Yang G, He G. Effect of the phytate and hydrogen peroxide chemical modifications on the physicochemical and functional properties of wheat starch. Food Res Int 2017; 100:180-192. [DOI: 10.1016/j.foodres.2017.07.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2017] [Revised: 06/16/2017] [Accepted: 07/01/2017] [Indexed: 01/23/2023]
|
33
|
Sukhija S, Singh S, Riar CS. Molecular characteristics of oxidized and cross-linked lotus (Nelumbo nucifera) rhizome starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1328437] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Sakshi Sukhija
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| | - Charanjit S. Riar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India
| |
Collapse
|
34
|
Ishiwu C, Onoh IM, Nwanya PO, Agulanna AC. Physiochemical Properties of Cocoyam Starch Extracted in Two Media. INTERNATIONAL LETTERS OF NATURAL SCIENCES 2017. [DOI: 10.56431/p-gygqf0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Starch was extracted (isolated) from cocoyam with the aid of water solution of oxalic acid and ammonium oxalate in 8 samples of ratios, 1:3, 1:1, 3:1, 2:3, 2:1, 1:2 and 0:0 respectively. The physiochemical properties were investigated in order to unveil its characteristics and unravel the potentials for industrial applications of the cocoyam starch. The physiochemical properties investigated includes; Amylose and Amylopectin contents, water binding capacity, particle size distribution, swelling power and solubility. The results obtained showed that swelling power and solubility of the starch were temperature dependent. The solubility was found to increase with temperature increase as the cocoyam starch showed highest solubility within the 70-90°C temperature range. The swelling power was found fluctuating between the temperatures of 25-90°C. The swelling power starch sample isolated with blending ratios of 2:1 and 1:2 were temperature dependent. The Amylose content ranges from 3.06 to 31.21%.
Collapse
|
35
|
Ishiwu C, Onoh IM, Nwanya PO, Agulanna AC. Physiochemical Properties of Cocoyam Starch Extracted in Two Media. INTERNATIONAL LETTERS OF NATURAL SCIENCES 2017. [DOI: 10.18052/www.scipress.com/ilns.64.32] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Starch was extracted (isolated) from cocoyam with the aid of water solution of oxalic acid and ammonium oxalate in 8 samples of ratios, 1:3, 1:1, 3:1, 2:3, 2:1, 1:2 and 0:0 respectively. The physiochemical properties were investigated in order to unveil its characteristics and unravel the potentials for industrial applications of the cocoyam starch. The physiochemical properties investigated includes; Amylose and Amylopectin contents, water binding capacity, particle size distribution, swelling power and solubility. The results obtained showed that swelling power and solubility of the starch were temperature dependent. The solubility was found to increase with temperature increase as the cocoyam starch showed highest solubility within the 70-90°C temperature range. The swelling power was found fluctuating between the temperatures of 25-90°C. The swelling power starch sample isolated with blending ratios of 2:1 and 1:2 were temperature dependent. The Amylose content ranges from 3.06 to 31.21%.
Collapse
|
36
|
Elmi Sharlina M, Yaacob W, Lazim AM, Fazry S, Lim SJ, Abdullah S, Noordin A, Kumaran M. Physicochemical Properties of Starch from Dioscorea pyrifolia tubers. Food Chem 2017; 220:225-232. [DOI: 10.1016/j.foodchem.2016.09.196] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2016] [Revised: 09/22/2016] [Accepted: 09/29/2016] [Indexed: 11/28/2022]
|
37
|
Pycia K, Juszczak L, Gałkowska D, Socha R, Jaworska G. Maltodextrins from chemically modified starches. Production and characteristics. STARCH-STARKE 2017. [DOI: 10.1002/star.201600199] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Karolina Pycia
- Faculty of Biology and Agriculture, Department of Food Technology and Human Nutrition; University of Rzeszow; Rzeszow Poland
| | - Lesław Juszczak
- Faculty of Food Technology, Department of Food Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Dorota Gałkowska
- Faculty of Food Technology, Department of Food Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Robert Socha
- Faculty of Food Technology, Department of Food Analysis and Evaluation of Food Quality; University of Agriculture in Krakow; Krakow Poland
| | - Grażyna Jaworska
- Faculty of Biology and Agriculture, Department of Food Technology and Human Nutrition; University of Rzeszow; Rzeszow Poland
| |
Collapse
|
38
|
Nawab A, Alam F, Haq MA, Hasnain A. Effect of guar and xanthan gums on functional properties of mango ( Mangifera indica ) kernel starch. Int J Biol Macromol 2016; 93:630-635. [DOI: 10.1016/j.ijbiomac.2016.09.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2016] [Revised: 09/02/2016] [Accepted: 09/04/2016] [Indexed: 11/25/2022]
|
39
|
Bhat FM, Riar CS. Effect of amylose, particle size & morphology on the functionality of starches of traditional rice cultivars. Int J Biol Macromol 2016; 92:637-644. [DOI: 10.1016/j.ijbiomac.2016.07.078] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2016] [Revised: 07/07/2016] [Accepted: 07/23/2016] [Indexed: 10/21/2022]
|
40
|
Chen X, Mao X, Jiang Q, Wang T, Li X, Gao W. Study on the physicochemical properties andin vitrodigestibility of starch from yam with different drying methods. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13147] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xuetao Chen
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Xinhui Mao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Qianqian Jiang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Tingting Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency; School of Pharmaceutical Science and Technology; Tianjin University; Tianjin 300072 China
| |
Collapse
|
41
|
Ichihara T, Fukuda J, Takaha T, Suzuki S, Yuguchi Y, Kitamura S. Small-angle X-ray scattering measurements of gel produced from α-amylase-treated cassava starch granules. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
42
|
Preparation, physico–chemical characterization and biological activities of two modified starches from yam (Dioscorea Opposita Thunb.). Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.016] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
43
|
Effect of water and ether extraction on functional and antioxidant properties of Indian horse chestnut (Aesculus indica Colebr) flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9317-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
44
|
Theoretical Insights into Three Types of Oxidized Starch-Based Adhesives: Chemical Stability, Water Resistance, and Shearing Viscosity from a Molecular Viewpoint. J CHEM-NY 2016. [DOI: 10.1155/2016/2369739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
To better understand the origin and difference associated with chemical stability, water resistance, and shearing viscosity of three types of different oxidized modified starch-based adhesives, a detailed theoretical investigation from a molecular viewpoint has been performed using the AM1 semiempirical level and the DFT-B3LYP level, respectively. As a result, our findings suggest that, by Mulliken population analysis (MPA), frontier orbital analysis, and electrostatic potential (EP) analysis based on B3LYP/6-31G calculations, the chemical stability, water resistance, and shearing viscosity of the oxidized modified starch-based adhesives are uniformly improved and corresponding difference for each property presents an identical order: the oxidized grafted cross-linked starch-based adhesive > the oxidized grafted starch-based adhesive > the oxidized starch-based adhesive, which is well consistent with experimental results.
Collapse
|
45
|
Potato starch oxidation induced by sodium hypochlorite and its effect on functional properties and digestibility. Int J Biol Macromol 2015; 84:410-7. [PMID: 26712699 DOI: 10.1016/j.ijbiomac.2015.12.050] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Revised: 12/10/2015] [Accepted: 12/14/2015] [Indexed: 11/21/2022]
Abstract
The effects of different concentrations of sodium hypochlorite (active chlorine content at 0.1, 0.2, 1.0, 2.0, 3.0, and 4.0 g/100 g) on the properties of potato starch (PS) were investigated by determining the morphological, physicochemical, crystallinity, pasting, gel texture and digestive properties. The starch granules of PS oxidized with high oxidant concentrations caused cracks and pores, and oxidation mainly acts on the amorphous regions of the starch granules. As the sodium hypochlorite concentration increases, the carbonyl content, carboxyl content, solubility, and pasting temperature of PS increased, as measured using a Rapid Visco Analyser (RVA). The swelling power, breakdown, setback, and peak and final viscosities decreased according to the RVA (P<0.05). The gel strength increased under low-intensity oxidative treatments and decreased under high-intensity oxidative treatments. Oxidative treatment decreased the digestibility of gelatinized potato starch. The slowly digestible starch and resistant starch contents increased significantly, while the rapidly digestible starch content decreased after the oxidation modification (P<0.05). Overall, PS oxidation with sodium hypochlorite improved the functional characteristics of starch and decreased starch digestibility.
Collapse
|
46
|
Páramo-Calderón DE, Carrillo-Ahumada J, Juárez-Arellano EA, Bello-Pérez LA, Aparicio-Saguilán A, Alvarez-Ramirez J. Effect of cross-linking on the physicochemical, functional and digestibility properties of starch from Macho (Musa paradisiaca
L.) and Roatan (Musa sapientum
L.) banana varieties. STARCH-STARKE 2015. [DOI: 10.1002/star.201500200] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Delia E. Páramo-Calderón
- Universidad del Papaloapan, Circuito Central #200; Colonia Parque Industrial, Tuxtepec; Oaxaca Mexico
| | - Jesus Carrillo-Ahumada
- Universidad del Papaloapan, Circuito Central #200; Colonia Parque Industrial, Tuxtepec; Oaxaca Mexico
| | - Erick A. Juárez-Arellano
- Universidad del Papaloapan, Circuito Central #200; Colonia Parque Industrial, Tuxtepec; Oaxaca Mexico
| | - Luis A. Bello-Pérez
- Centro de Desarrollo de Productos Bióticos, Instituto Politécnico Nacional; Colonia San Isidro; Yautepec Morelos Mexico
| | | | - José Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Iztapalapa D.F. Mexico
| |
Collapse
|
47
|
Guo L, Liu R, Li X, Sun Y, Du X. The physical and adsorption properties of different modified corn starches. STARCH-STARKE 2015. [DOI: 10.1002/star.201400200] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Li Guo
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
| | - Rui Liu
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
| | - Xueling Li
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
| | - Yin Sun
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
| | - Xianfeng Du
- Tea & Food Science and Technology College; Anhui Agricultural University; Hefei P. R. China
| |
Collapse
|
48
|
Paramakrishnan N, Jha S, Jayaram Kumar K. Characterization and evaluation of smart starch from Kyllinga nemoralis. Int J Biol Macromol 2015; 72:1020-6. [DOI: 10.1016/j.ijbiomac.2014.09.065] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2014] [Revised: 09/10/2014] [Accepted: 09/26/2014] [Indexed: 11/25/2022]
|
49
|
Yadav DK, Patki PE. Effect of acetyl esterification on physicochemical properties of chick pea (Cicer arietinum L.) starch. Journal of Food Science and Technology 2014; 52:4176-85. [PMID: 26139882 DOI: 10.1007/s13197-014-1388-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2014] [Accepted: 04/21/2014] [Indexed: 11/29/2022]
Abstract
Acetyl esterification of isolated Bengal gram starch was carried out using acetic anhydride as reactant. Modification of native starch at variant concentrations of acetic anhydride (6, 8 and 10 %, w/w) resulted in modified starch with 2.14, 3.35, 4.47% acetyl content and 0.082, 0.130 and 0.176° of substitution (DS) respectively. The acetyl esterification of native starch brought significant changes in physicochemical properties with respect to pasting behavior, granule morphology, thermal properties and retrogradation profile. Acetyl modifications of native starch increased swelling capacity, water absorption power and oil absorption capability by 17, 13 and 20 % respectively. Acetylation has decreased pasting temperature, pasting time, final viscosity and set back viscosity due to increase in amylsoe content, hydrogen bonding and porosity of starch granule. The acetyl modification was confirmed by IR spectra with the presence of an ester carbonyl group (C = O) at 1720.3 cm(-1) and absorption band at 174.8 cm(-1). In DSC evaluation there was decrease in To, Tp, Tc and ΔH of acetylated starch than native starch which resulted in reduced retrogradation by 56 %.
Collapse
Affiliation(s)
- Dev Kumar Yadav
- Food Preservation and Sensory Science (FPSS) Division, Defence Food Research Laboratory, Siddhartha Nagar, Mysore 570011 India
| | - Prakash Eknatharao Patki
- Food Preservation and Sensory Science (FPSS) Division, Defence Food Research Laboratory, Siddhartha Nagar, Mysore 570011 India
| |
Collapse
|
50
|
Nawab A, Alam F, Hasnain A. Functional properties of cowpea (Vigna unguiculata) starch as modified by guar, pectin, and xanthan gums. STARCH-STARKE 2014. [DOI: 10.1002/star.201300268] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Anjum Nawab
- Department of Food Science & Technology; University of Karachi; Karachi Sindh Pakistan
| | - Feroz Alam
- Department of Food Science & Technology; University of Karachi; Karachi Sindh Pakistan
| | - Abid Hasnain
- Department of Food Science & Technology; University of Karachi; Karachi Sindh Pakistan
| |
Collapse
|