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Sherin AJ, Sunil CK, Chidanand DV, Venkatachalapathy N. Structural, physicochemical and functional properties of high-pressure modified white finger millet starch. Int J Biol Macromol 2024; 261:129919. [PMID: 38309404 DOI: 10.1016/j.ijbiomac.2024.129919] [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: 08/21/2023] [Revised: 01/03/2024] [Accepted: 01/31/2024] [Indexed: 02/05/2024]
Abstract
The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8-14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as 'B'-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm-1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method.
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Affiliation(s)
- A Jamna Sherin
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - C K Sunil
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India.
| | - D V Chidanand
- Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - N Venkatachalapathy
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
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2
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Zhu J, Bai Y, Gilbert RG. Effects of the Molecular Structure of Starch in Foods on Human Health. Foods 2023; 12:foods12112263. [PMID: 37297507 DOI: 10.3390/foods12112263] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023] Open
Abstract
Starch provides approximately half of humans' food energy, and its structural features influence human health. The most important structural feature is the chain length distribution (CLD), which affects properties such as the digestibility of starch-containing foods. The rate of digestion of such foods has a strong correlation with the prevalence and treatment of diseases such as diabetes, cardiovascular disease and obesity. Starch CLDs can be divided into multiple regions of degrees of polymerization, wherein the CLD in a given region is predominantly, but not exclusively, formed by a particular set of starch biosynthesis enzymes: starch synthases, starch branching enzymes and debranching enzymes. Biosynthesis-based models have been developed relating the ratios of the various enzyme activities in each set to the CLD component produced by that set. Fitting the observed CLDs to these models yields a small number of biosynthesis-related parameters, which, taken together, describe the entire CLD. This review highlights how CLDs can be measured and how the model-based parameters obtained from fitting these distributions are related to the properties of starch-based foods significant for health, and it considers how this knowledge could be used to develop plant varieties to provide foods with improved properties.
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Affiliation(s)
- Jihui Zhu
- Queensland Alliance for Agriculture and Food Innovation, Centre for Nutrition and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Yeming Bai
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, B-3001 Leuven, Belgium
| | - Robert G Gilbert
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia
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3
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Mirzababaee SM, Ozmen D, Hesarinejad MA, Toker OS, Yeganehzad S. A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch. Int J Biol Macromol 2022; 223:511-523. [PMID: 36368359 DOI: 10.1016/j.ijbiomac.2022.11.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 11/02/2022] [Accepted: 11/06/2022] [Indexed: 11/09/2022]
Abstract
Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.
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Affiliation(s)
- Seyyed Mahdi Mirzababaee
- Department of Food Industry Machineries, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Duygu Ozmen
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran.
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
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4
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Nwaogazie FO, Akinwande BA, Oyeyinka SA. Physicochemical properties of Bambara groundnut (
Vigna subterranea
) starch annealed at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17183] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | - Bolanle A. Akinwande
- Department of Food Science Ladoke Akintola University of Technology Ogbomoso Nigeria
| | - Samson A. Oyeyinka
- Centre of Excellence in Agri‐food Technologies, National Centre for Food Manufacturing University of Lincoln Holbeach, PE12 7FJ UK
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5
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The effect of annealing under acid or alkaline environment on the physicochemical and functional properties of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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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.
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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
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7
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Park S, Kim YR. Clean label starch: production, physicochemical characteristics, and industrial applications. Food Sci Biotechnol 2021; 30:1-17. [PMID: 33552613 PMCID: PMC7847421 DOI: 10.1007/s10068-020-00834-3] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 11/30/2022] Open
Abstract
Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.
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Affiliation(s)
- Shinjae Park
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
| | - Yong-Ro Kim
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
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8
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The effect of heating rates on functional properties of wheat and potato starch-water systems. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Oyeyinka SA, Adegoke R, Oyeyinka AT, Salami KO, Olagunju OF, Kolawole FL, Joseph JK, Bolarinwa IF. Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea
) starch-palmitic acid complex. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13635] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Samson A. Oyeyinka
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Rukayat Adegoke
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Adewumi T. Oyeyinka
- Department of Food Science and Technology; Kwara State University; Malete Nigeria
| | - Khadijat O. Salami
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Omotola F. Olagunju
- Department of Food and Nutrition; Afe Babalola University; Ado Ekiti Nigeria
| | - Fausat L. Kolawole
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - John K. Joseph
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Islamiyat F. Bolarinwa
- Department of Food Science and Engineering; Ladoke Akintola University of Technology; Ogbomoso Nigeria
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10
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11
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Somboonchan S, Lubbers S, Roudaut G. Water and temperature contribution to the structuration of starch matrices in the presence of flavour. Food Chem 2016; 195:79-86. [DOI: 10.1016/j.foodchem.2015.04.099] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2014] [Revised: 04/17/2015] [Accepted: 04/19/2015] [Indexed: 11/24/2022]
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12
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Carrera Y, Utrilla-Coello R, Bello-Pérez A, Alvarez-Ramirez J, Vernon-Carter E. In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize. Carbohydr Polym 2015; 123:246-55. [DOI: 10.1016/j.carbpol.2015.01.044] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Revised: 06/07/2014] [Accepted: 01/18/2015] [Indexed: 11/27/2022]
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13
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Chen X, He X, Huang Q. Effects of hydrothermal pretreatment on subsequent octenylsuccinic anhydride (OSA) modification of cornstarch. Carbohydr Polym 2014; 101:493-8. [DOI: 10.1016/j.carbpol.2013.09.079] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2013] [Revised: 09/23/2013] [Accepted: 09/23/2013] [Indexed: 10/26/2022]
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14
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Malumba P, Jacquet N, Delimme G, Lefebvre F, Béra F. The swelling behaviour of wheat starch granules during isothermal and non-isothermal treatments. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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15
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Tsutsui K, Katsuta K, Matoba T, Takemasa M, Funami T, Sato E, Nishinari K. Effects of Time and Temperature of Annealing on Rheological and Thermal Properties of Rice Starch Suspensions during Gelatinization. J Texture Stud 2012; 44:21-33. [DOI: 10.1111/j.1745-4603.2012.00361.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2011] [Accepted: 05/08/2012] [Indexed: 11/29/2022]
Affiliation(s)
| | - Keiko Katsuta
- Graduate School of Humanities and Sciences; Nara Women's University; Kitauoyanishi-machi; Nara; Japan
| | | | - Makoto Takemasa
- Department of Food and Human Health Sciences; Graduate School of Human Life Science; Osaka City University; Osaka; Japan
| | - Takahiro Funami
- Texture Design Division; San-Ei Gen F.F.I. Inc.; Osaka; Japan
| | - Emiko Sato
- Department of Health and Nutrition; Faculty of Human Life Studies; University of Niigata Prefecture; 471, Ebigase, Higashi-ku; Niigata; 950-8680; Japan
| | - Katsuyoshi Nishinari
- Department of Food and Human Health Sciences; Graduate School of Human Life Science; Osaka City University; Osaka; Japan
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16
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Alvani K, Qi X, Tester RF. Gelatinisation properties of native and annealed potato starches. STARCH-STARKE 2011. [DOI: 10.1002/star.201100130] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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17
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Moreira R, Chenlo F, Torres MD, Prieto DM. Technological Assessment of Chestnut Flour Doughs Regarding to Doughs from Other Commercial Flours and Formulations. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0524-8] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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19
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Effects of annealing on the physicochemical properties and enzymatic susceptibility of rice starches with different amylose contents. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.040] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Maningat CC, Seib PA. Understanding the Physicochemical and Functional Properties of Wheat Starch in Various Foods. Cereal Chem 2010. [DOI: 10.1094/cchem-87-4-0305] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Paul A. Seib
- Dept of Grain Science and Industry, Kansas State University, Manhattan, KS
- Corresponding author. Phone: 785‐532‐4088. Fax 785‐532‐7010. E‐mail:
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21
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Effects of annealing on gelatinization and microstructures of corn starches with different amylose/amylopectin ratios. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2009.02.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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22
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Jayakody L, Hoover R, Liu Q, Donner E. Studies on tuber starches III. Impact of annealing on the molecular structure, composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.10.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Malumba P, Massaux C, Deroanne C, Masimango T, Béra F. Influence of drying temperature on functional properties of wet-milled starch granules. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.07.027] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Jayakody L, Hoover R. Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins – A review. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2008.04.032] [Citation(s) in RCA: 187] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Tsutsui K, Katsuta K, Matoba T, Takemasa M, Nishinari K. Effect of annealing temperature on gelatinization of rice starch suspension as studied by rheological and thermal measurements. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:9056-63. [PMID: 16277402 DOI: 10.1021/jf051001j] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The effect of annealing temperature (Ta) on the rheological behavior of 10 wt % rice starch suspension was investigated by the dynamic viscoelasticity, the differential scanning calorimetry (DSC), and the amount of leached out amylose and the swelling ratio of starch suspension. The rheological behaviors of the annealed samples are classified into three types in terms of Ta: Ta1, 48 and 55 degrees C, which are much lower than the gelatinization temperature, Tgel (=62 degrees C); Ta2, 58, 60, and 62 degrees C, which are almost the same as Tgel; and Ta3, 65, 68, 70, and 73 degrees C, which are much higher than Tgel. For the samples annealed at Ta2, the onset temperature of the storage and the loss moduli, G' and G'', increased with increasing T(a), and G' and G" in the temperature range from 65 to 90 degrees C gradually increased though smaller than those for the nonannealed sample, the control. This can be understood by the partial gelatinization; i.e., the leached out amylose prevents further amylose from leaching out. The rheological property of the samples annealed at Ta1 is not so different from that of the control, and the samples annealed at Ta3 are almost gelatinized. The rheological behavior of starch suspension can be controlled by Ta.
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Affiliation(s)
- Kazumi Tsutsui
- Department of Food Science and Nutrition, Nara Women's University, Kitauoyanishi-machi, Nara 630-8263, Japan
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26
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Adebowale K, Afolabi T, Olu-Owolabi B. Hydrothermal treatments of Finger millet (Eleusine coracana) starch. Food Hydrocoll 2005. [DOI: 10.1016/j.foodhyd.2004.12.007] [Citation(s) in RCA: 144] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Tester RF, Ansell R, Snape CE, Yusuph M. Effects of storage temperatures and annealing conditions on the structure and properties of potato (Solanum tuberosum) starch. Int J Biol Macromol 2005; 36:1-8. [PMID: 15907996 DOI: 10.1016/j.ijbiomac.2005.02.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2004] [Revised: 02/04/2005] [Accepted: 02/04/2005] [Indexed: 11/23/2022]
Abstract
Starches were extracted from freshly harvested potatoes (12 cultivars, grown in Perthshire) and the properties of the starches of six cultivars were compared with starches extracted from the same samples but stored at 5, 25 or 55 degrees C for 7 days before extraction. The amylose (total) content of the freshly extracted starches from tubers stored at 5, 25 or 55 degrees C was on average 27.9+/-2.3, 28.3+/-1.7, 29.2+/-2.2 and 28.8+/-1.5%, respectively, with corresponding phosphorus representing 60+/-16, 64+/-9, 61+/-5 and 63+/-9 mg 100 g(-1). The unit chain distribution by chromatography of the amylopectin molecules from the starches extracted from the different conditions was very similar with an average degree of polymerisation (DP) of 26+/-2 where the two major fractions (F1 and F2) represented 54+/-2 and 19+/-1, respectively. Peak gelatinisation temperatures (Tp) and enthalpies (DeltaH) for the freshly extracted starches and from tubers stored at 5 or 25 degrees C were very similar (63.3+/-1.5 degrees C and 18.6+/-0.8 J g(-1); 63.1+/-1.0 degrees C and 17.7+/-1.5 J g(-1) and; 62.9+/-0.7 degrees C and 18.7+/-1.1 J g(-1), respectively) although starches stored at 55 degrees C were annealed, where Tp represented 71.1+/-1.1 degrees C and DeltaH 18.1+/-1.4 J g(-1). These in situ-annealed starches were comparable in terms of gelatinisation characteristics to annealed freshly extracted starches where on average, T(p) represented 72.7+/-1.0 degrees C and DeltaH 20.8+/-1.0 J g(-1). Annealing of tubers in situ prior to processing might be beneficial with respect to developing new potato-based products.
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Affiliation(s)
- R F Tester
- Department of Biological and Biomedical Sciences, Glasgow Caledonian University, Food Research Laboratories, School of Biological and Biomedical Sciences, Cowcaddens Road, City Campus, Glasgow G4 0BA, UK.
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28
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Gomes AM, Mendes da Silva CE, Ricardo NM. Effects of annealing on the physicochemical properties of fermented cassava starch (polvilho azedo). Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2004.11.016] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Hedley CL, Bogracheva TY, Wang TL. A Genetic Approach to Studying the Morphology, Structure and Function of Starch Granules using Pea as a Model. STARCH-STARKE 2002. [DOI: 10.1002/1521-379x(200206)54:6<235::aid-star235>3.0.co;2-r] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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MUKPRASIRT AMORNRAT, HERALD THOMASJ, SEIB PAULA. PASTING CHARACTERISTICS OF RICE FLOUR-BASED BATTER COMPARED TO WHEAT FLOUR-BASED BATTER. J FOOD QUALITY 2002. [DOI: 10.1111/j.1745-4557.2002.tb01014.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Lai L, Chao S. Effects of Salts on the Thermal Reversibility of Starch and Hsian-tsao (Mesona procumbens Hemsl) Leaf Gum Mixed System. J Food Sci 2000. [DOI: 10.1111/j.1365-2621.2000.tb09399.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Jacobs H, Mischenko N, Koch MH, Eerlingen RC, Delcour JA, Reynaers H. Evaluation of the impact of annealing on gelatinisation at intermediate water content of wheat and potato starches: A differential scanning calorimetry and small angle X-ray scattering study. Carbohydr Res 1998. [DOI: 10.1016/s0008-6215(97)00231-0] [Citation(s) in RCA: 82] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Jacobs H, Eerlingen RC, Spaepen H, Grobet PJ, Delcour JA. Impact of annealing on the susceptibility of wheat, potato and pea starches to hydrolysis with pancreatin. Carbohydr Res 1997. [DOI: 10.1016/s0008-6215(97)10035-0] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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