1
|
Dhull SB, Chandak A, Chawla P, Goksen G, Rose PK, Rani J. Modifications of native lotus (Nelumbo nucifera G.) rhizome starch and its overall characterization: A review. Int J Biol Macromol 2023; 253:127543. [PMID: 37866555 DOI: 10.1016/j.ijbiomac.2023.127543] [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: 09/05/2023] [Revised: 10/11/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
Lotus (Nelumbo nucifera G.) rhizomes are an under-utilized and sustainable starch source that constitutes up to 20 % starch. The review mainly focused on the extraction methods of starch, the chemical composition of LRS, and techno-functional characteristics such as swelling power, solubility, in vitro digestibility, pasting property, and gelatinization is highlighted in LRS review. Lotus rhizome starch (LRS) is also used as a water retention agent, thickening, gelling, stabilizing, and filling in food and non-food applications. Native starch has limited functional characteristics in food applications so by modifying the starch, functional characteristics are enhanced. Single and dual treatment processes are available to enhance microstructural properties, resistant starch, techno-functional, morphological, and, film-forming properties. Compared with other starch sources, there is a lack of systematic information on the LRS. Many industries are interested in developing food products based on starch such as nanoparticles, hydrogels, edible films, and many others. Additionally, there are several recommendations to improve the applications in the food industry. Finally, we provide an outlook on the future possibility of LRS.
Collapse
Affiliation(s)
- Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| | - Jyoti Rani
- Department of Botany, Chaudhary Devi Lal University, Sirsa, Haryana 125055, India
| |
Collapse
|
2
|
Zhang W, Bao Y, Li HT. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydr Polym 2023; 322:121343. [PMID: 37839846 DOI: 10.1016/j.carbpol.2023.121343] [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: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.
Collapse
Affiliation(s)
- Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
| |
Collapse
|
3
|
Effects of heat-moisture treatment and hydroxypropylation on the physical, physicochemical, thermal, and functional properties of anchote (Coccinia abyssinica) starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01566-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
|
4
|
Jin Y, Wilde PJ, Hou Y, Wang Y, Han J, Liu W. An evolving view on food viscosity regulating gastric emptying. Crit Rev Food Sci Nutr 2022; 63:5783-5799. [PMID: 34985365 DOI: 10.1080/10408398.2021.2024132] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Viscosity is a property of most foods. The consumption of the high-viscosity food is associated with a variety of physiological responses, one of which is their ability to regulate gastric emptying and modulate postprandial glycemic response. Gastric emptying has been proven to be a key step affecting the digestion and absorption of food, whereas, the relationship between viscosity and gastric emptying is still far away from being understood. Here, we reviewed the factors that influence food viscosity and food viscosity changes during digestion. Besides, the effect of food viscosity on gastric emptying and food-viscosity-physiological response were highlighted. Finally, "quantitative relationship" of viscosity and gastric emptying was discussed. This review can contribute to the understanding that how food viscosity affects gastric emptying, and help for developing foods that could control satiety and manage body weight for the specific populations.
Collapse
Affiliation(s)
- Yangyi Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Peter J Wilde
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Yingying Hou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yanping Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| |
Collapse
|
5
|
Bühler JM, Schlangen M, Möller AC, Bruins ME, van der Goot AJ. Starch in Plant‐Based Meat Replacers: A New Approach to Using Endogenous Starch from Cereals and Legumes. STARCH-STARKE 2021. [DOI: 10.1002/star.202100157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jan M. Bühler
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Miek Schlangen
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Anna C. Möller
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Marieke E. Bruins
- Wageningen Food & Biobased Research Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| | - Atze Jan van der Goot
- Food Process Engineering Agrotechnology and Food Sciences Group Wageningen University & Research Bornse Weilanden 9 Wageningen 6708 WG The Netherlands
| |
Collapse
|
6
|
Shaikh F, Ali TM, Mustafa G, Hasnain A. Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Faiza Shaikh
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| | - Ghulam Mustafa
- Department of Physics NED University of Engineering and Technology Karachi 75270 Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| |
Collapse
|
7
|
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
|
8
|
Ulbrich M, Flöter E. Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning: II. Impacts on Gelatinization and Solution Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.202000145] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office GG2, Seestraße 13, D‐13353 Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office GG2, Seestraße 13, D‐13353 Berlin Germany
| |
Collapse
|
9
|
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]
|
10
|
Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties. J FOOD QUALITY 2018. [DOI: 10.1155/2018/1395978] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.
Collapse
|
11
|
Moin A, Ali TM, Hasnain A. Characterization and utilization of hydroxypropylated rice starches for improving textural and storage properties of rice puddings. Int J Biol Macromol 2017; 105:843-851. [DOI: 10.1016/j.ijbiomac.2017.07.109] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 07/06/2017] [Accepted: 07/17/2017] [Indexed: 10/19/2022]
|
12
|
Fukuzawa S, Ogawa T, Nakagawa K, Adachi S. Moisture profiles of wheat noodles containing hydroxypropylated tapioca starch. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13108] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Soma Fukuzawa
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Takenobu Ogawa
- Division of Agronomy and Horticultural Science; Graduate School of Agriculture; Kyoto University; Kyoto 611-0011 Japan
| | - Kyuya Nakagawa
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Kyoto 606-8502 Japan
| |
Collapse
|
13
|
Chotipratoom S, Choi JH, Bae JE, Kim BY, Baik M. Freeze-thaw stability, glass transition, and retrogradation of high hydrostatic pressure-assisted hydroxypropylated corn starch. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0170-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022] Open
|
14
|
Woggum T, Sirivongpaisal P, Wittaya T. Characteristics and properties of hydroxypropylated rice starch based biodegradable films. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
15
|
Hongbo T, Haibo L, Yanping L, Siqing D. Hydroxypropylated microcrystalline pea starch: optimisation, functional characterisation. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12724] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Tang Hongbo
- Science School; Shenyang University of Technology; Shenyang 110870 China
| | - Lin Haibo
- Science School; Shenyang University of Technology; Shenyang 110870 China
| | - Li Yanping
- Science School; Shenyang University of Technology; Shenyang 110870 China
| | - Dong Siqing
- Science School; Shenyang University of Technology; Shenyang 110870 China
| |
Collapse
|
16
|
Yousefi AR, Razavi SMA, Norouzy A. In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches. Food Funct 2015. [DOI: 10.1039/c5fo00637f] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The digestibility and estimated glycemic indices (GI) of native (NWS), cross-linked (CLWS) and hydroxypropylated wheat starches (HPWS) were obtained byin vitroenzymatic hydrolysis.
Collapse
Affiliation(s)
- A. R. Yousefi
- Department of Polymer Engineering
- University of Bonab
- Iran
- Food Hydrocolloids Research Center
- Department of Food Science and Technology
| | - Seyed M. A. Razavi
- Food Hydrocolloids Research Center
- Department of Food Science and Technology
- Ferdowsi University of Mashhad (FUM)
- Mashhad
- Iran
| | | |
Collapse
|
17
|
Chattopadhyay J, Banerjee S, Bhattacharyya AK. Comparative optimization study for chemical synthesis of hydroxypropyl starch from native corn and taro starch through evolutionary operation (EVOP) factorial design technique. STARCH-STARKE 2014. [DOI: 10.1002/star.201400106] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jayati Chattopadhyay
- Department of Food Technology; Techno India; West Bangal University of Technology; Salt Lake, Kolkata India
| | - Soumitra Banerjee
- Department of Food Technology; Techno India; West Bangal University of Technology; Salt Lake, Kolkata India
| | - A. K. Bhattacharyya
- Department of Food Technology; Techno India; West Bangal University of Technology; Salt Lake, Kolkata India
| |
Collapse
|
18
|
Effect of Hydroxypropylation on Functional Properties of Different Cultivars of Sweet Potato Starch in Sri Lanka. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2014; 2014:148982. [PMID: 26904619 PMCID: PMC4745520 DOI: 10.1155/2014/148982] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/02/2014] [Revised: 08/15/2014] [Accepted: 08/19/2014] [Indexed: 11/17/2022]
Abstract
Starches obtained from different cultivars of sweet potatoes commonly consumed in Sri Lanka, were chemically modified with hydroxypropyl substitution, to analyze the changes in the physicochemical properties. Significant changes (P < 0.05) in the crude digestibility level, thermal properties, and the water separation (syneresis) of starch gels (7.0% db) during cold and frozen storage were observed due to the modification. Hydroxypropylation increased the gel stability, water solubility, digestibility, and storage stability of the native starches in the cold storage to a significant level. Lowered gelatinization and retrogradation enthalpies as well as gelatinization temperature were observed for derivatized starches compared to the native starch. Low levels of pasting stability with increased levels of breakdown and reduced cold paste viscosity were observed in the hydroxypropylated starch samples except for the Malaysian cultivar (S5). Chemically modified starch gels stored under cold storage did not show a syneresis for two weeks in the cycle and the frozen storage showed much improved stability in the starch gels within the four-week cycle. Chemical modification of sweet potato starch with hydroxyl propyl substitution can enhance the functional characteristics of the native starch which will improve its potential application in the food industry.
Collapse
|
19
|
Fouladi E, Mohammadi Nafchi A. Effects of acid-hydrolysis and hydroxypropylation on functional properties of sago starch. Int J Biol Macromol 2014; 68:251-7. [DOI: 10.1016/j.ijbiomac.2014.05.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2014] [Revised: 04/29/2014] [Accepted: 05/05/2014] [Indexed: 11/28/2022]
|
20
|
Ebihara K, Tachibe M, Kaneko N, Kishida T. Hydroxypropylation of high-amylose maize starch changes digestion and fermentation-dependent parameters in rats. J Nutr Sci 2013; 2:e17. [PMID: 25191565 PMCID: PMC4153341 DOI: 10.1017/jns.2013.5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 01/03/2013] [Accepted: 01/04/2013] [Indexed: 01/14/2023] Open
Abstract
It was examined whether the physiological effects of high-amylose maize starch (HAMS) are influenced by hydroxypropylation. Rats were fed one of the following three diets: an AIN-93-based diet with waxy maize starch (WMS) as a starch source, or this diet with 150 g of WMS replaced by either HAMS or hydroxypropylated HAMS (HP-HAMS). The activities of amylase in bile-pancreatic juice and sucrose, maltase and isomaltase of the jejunum and ileum were not affected by diet, but the digestibility of HAMS was decreased by hydroxypropylation. The amounts of SCFA in caecal content and H2 excreted in the breath and flatus for HAMS were decreased by hydroxypropylation. Plasma glucagon-like peptide-1 (GLP-1), glucose and insulin concentrations were not affected by diet. On the basis of PCR-denaturing gradient gel electrophoresis (DGGE) profiles, the similarity in caecal bacteria population of the HP-HAMS group and HAMS group was low, but that of the HP-HAMS and WMS groups was high. The amount of caecal IgA was not affected by hydroxypropylation, but those in the HAMS and HP-HAMS groups were greater than that in the WMS group. Plasma and liver concentrations of TAG and cholesterol for HAMS were not affected by hydroxypropylation. These results show that the small intestinal digestibility and fermentation-dependent parameters such as caecal SCFA and H2 productions and caecal bacterial profile of HAMS were affected by hydroxypropylation, but parameters of glucose metabolism such as GLP-1 and insulin, those of lipid metabolism such as plasma TAG and cholesterol and the amount of caecal IgA were not.
Collapse
Affiliation(s)
- Kiyoshi Ebihara
- Department of Biological Resources, Faculty of
Agriculture, Ehime University, 3-5-7
Tarumi, Matsuyama 790-8566, Japan
| | - Makoto Tachibe
- Matsutani Chemical Industry Co.,
Ltd., Research Laboratory, 5-3 Kitaitami, Itami
664-8508, Japan
| | - Natsumi Kaneko
- Department of Biological Resources, Faculty of
Agriculture, Ehime University, 3-5-7
Tarumi, Matsuyama 790-8566, Japan
| | - Taro Kishida
- Department of Biological Resources, Faculty of
Agriculture, Ehime University, 3-5-7
Tarumi, Matsuyama 790-8566, Japan
| |
Collapse
|
21
|
Aminian M, Nafchi AM, Bolandi M, Alias AK. Preparation and characterization of high degree substituted sago (Metroxylon sagu) starch with propylene oxide. STARCH-STARKE 2013. [DOI: 10.1002/star.201200137] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
22
|
Liu J, Ming J, Li W, Zhao G. Synthesis, characterisation and in vitro digestibility of carboxymethyl potato starch rapidly prepared with microwave-assistance. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.05.061] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
23
|
Juansang J, Puttanlek C, Rungsardthong V, Puncha-arnon S, Uttapap D. Effect of gelatinisation on slowly digestible starch and resistant starch of heat-moisture treated and chemically modified canna starches. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.013] [Citation(s) in RCA: 115] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
24
|
Physicochemical characterisation of enzymatically hydrolysed derivatives of acetylated starch. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.021] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
25
|
Chibbar RN, Ambigaipalan P, Hoover R. REVIEW: Molecular Diversity in Pulse Seed Starch and Complex Carbohydrates and Its Role in Human Nutrition and Health. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0342] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ravindra N. Chibbar
- Dept. of Plant Sciences, University of Saskatchewan, Saskatoon, SK, Canada
- Corresponding author. E‐mail:
| | | | - Ratnajothi Hoover
- Department of Biochemistry, Memorial University of Newfoundland, St Johns, Newfoundland, Canada
| |
Collapse
|
26
|
HUNT A, GETTY K, PARK J. DEVELOPMENT OF TEMPERATURE TOLERANT SURIMI GELS USING STARCH-PROTEIN INTERACTIONS. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00303.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
|
27
|
|
28
|
|
29
|
Starch hydroxyalkylation: Physicochemical properties and enzymatic digestibility of native and hydroxypropylated finger millet (Eleusine coracana) starch. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2008.02.013] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
30
|
Lawal OS, Ogundiran OO, Adesogan EK, Ogunsanwo BM, Sosanwo OA. Effect of Hydroxypropylation on the Properties of White Yam (Dioscorea rotundata) Starch. STARCH-STARKE 2008. [DOI: 10.1002/star.200700681] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
31
|
Chung HJ, Shin DH, Lim ST. In vitro starch digestibility and estimated glycemic index of chemically modified corn starches. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.04.006] [Citation(s) in RCA: 107] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
32
|
Preparation of hydroxypropyl corn and amaranth starch hydrolyzate and its evaluation as wall material in microencapsulation. Food Chem 2008; 108:958-64. [DOI: 10.1016/j.foodchem.2007.11.074] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2007] [Revised: 11/22/2007] [Accepted: 11/28/2007] [Indexed: 11/17/2022]
|
33
|
Ratnayake WS, Jackson DS. Phase transition of cross-linked and hydroxypropylated corn (Zea mays L.) starches. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.03.008] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
34
|
|
35
|
Chun SY, Yoo B. Effect of Molar Substitution on Rheological Properties of Hydroxypropylated Rice Starch Pastes. STARCH-STARKE 2007. [DOI: 10.1002/star.200700603] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
36
|
Gunaratne A, Corke H. Effect of hydroxypropylation and alkaline treatment in hydroxypropylation on some structural and physicochemical properties of heat-moisture treated wheat, potato and waxy maize starches. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.12.004] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
37
|
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.02.006] [Citation(s) in RCA: 702] [Impact Index Per Article: 41.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
38
|
Gunaratne A, Corke H. Functional Properties of Hydroxypropylated, Cross-Linked, and Hydroxypropylated Cross-Linked Tuber and Root Starches. Cereal Chem 2007. [DOI: 10.1094/cchem-84-1-0030] [Citation(s) in RCA: 65] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Anil Gunaratne
- Cereal Science Laboratory, Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong
| | - Harold Corke
- Cereal Science Laboratory, Department of Botany, University of Hong Kong, Pokfulam Road, Hong Kong
- Corresponding author. Phone: 00852-2857-8522. Fax: 00852-2857-8521. E-mail:
| |
Collapse
|
39
|
Fadzlina ZAN, Karim AA, Teng TT. Physicochemical Properties of Carboxy-methylated Sago (Metroxylon sagu) Starch. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb08305.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
40
|
Abstract
Starch is one of the most important but flexible food ingredients possessing value added attributes for innumerable industrial applications. Its various chemically modified derivatives offer a great scope of high technological value in both food and non-food industries. Modified starches are designed to overcome one or more of the shortcomings, such as loss of viscosity and thickening power upon cooking and storage, particularly at low pH, retrogradation characteristics, syneresis, etc., of native starches. Oxidation, esterification, hydroxyalkylation, dextrinization, and cross-linking are some of the modifications commonly employed to prepare starch derivatives. In a way, starch modification provides desirable functional attributes as well as offering economic alternative to other hydrocolloid ingredients, such as gums and mucilages, which are unreliable in quality and availability. Resistant starch, a highly retrograded starch fractionformed upon food processing, is another useful starch derivative. It exhibits the beneficial physiological effects of therapeutic and nutritional values akin to dietary fiber. There awaits considerable opportunity for future developments, especially for tailor-made starch derivatives with multiple modifications and with the desired functional and nutritional properties, although the problem of obtaining legislative approval for the use of novel starch derivatives in processed food formulations is still under debate. Nevertheless, it can be predicted that new ventures in starch modifications and their diverse applications will continue to be of great interest in applied research.
Collapse
Affiliation(s)
- Rudrapatnam N Tharanathan
- Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore, India
| |
Collapse
|
41
|
Affiliation(s)
- Piotr Tomasik
- Department of Chemistry and Physics, The Hugon Kollataj Academy of Agriculture, 30 059 Crakow, Poland
| | | |
Collapse
|
42
|
Miyazaki M, Maeda T, Morita N. Gelatinization Properties and Bread Quality of Flours Substituted with Hydroxypropylated, Acetylated and Phosphorylated Cross-linked Tapioca Starches. J Appl Glycosci (1999) 2005. [DOI: 10.5458/jag.52.345] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
|
43
|
Han JA, Lee BH, Lim WJ, Lim ST. Utilization of Hydroxypropylated Waxy Rice and Corn Starches in Korean Waxy Rice Cake to Retard Retrogradation. Cereal Chem 2005. [DOI: 10.1094/cc-82-0088] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jung-Ah Han
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
| | - Bok-Hee Lee
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
| | - Wang Jin Lim
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
| | - Seung-Taik Lim
- School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, Korea
- Corresponding author. Phone: 82-2-3290-3435. E-mail:
| |
Collapse
|
44
|
In vitro and in vivo hydrolysis of legume starches by α-amylase and resistant starch formation in legumes—a review. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(03)00180-2] [Citation(s) in RCA: 188] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
45
|
Li J, Vasanthan T. Hypochlorite oxidation of field pea starch and its suitability for noodle making using an extrusion cooker. Food Res Int 2003. [DOI: 10.1016/s0963-9969(02)00230-2] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
46
|
|
47
|
|
48
|
Varavinit S, Shobsngob S, Varanyanond W, Chinachoti P, Naivikul O. Freezing and Thawing Conditions Affect the Gel Stability of Different Varieties of Rice Flour. STARCH-STARKE 2002. [DOI: 10.1002/1521-379x(200201)54:1<31::aid-star31>3.0.co;2-e] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
|
49
|
Morikawa K, Nishinari K. Rheological and DSC studies of gelatinization of chemically modified starch heated at various temperatures. Carbohydr Polym 2000. [DOI: 10.1016/s0144-8617(00)00148-x] [Citation(s) in RCA: 44] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
50
|
Pal J. A comparative account of conditions of synthesis of hydroxypropyl derivative from corn and amaranth starch. Carbohydr Polym 2000. [DOI: 10.1016/s0144-8617(00)00144-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
|