1
|
Lewandowicz J, Le Thanh-Blicharz J, Szwengiel A. Insight into Rheological Properties and Structure of Native Waxy Starches: Cluster Analysis Grouping. Molecules 2024; 29:2669. [PMID: 38893543 PMCID: PMC11173837 DOI: 10.3390/molecules29112669] [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: 04/24/2024] [Revised: 05/31/2024] [Accepted: 06/02/2024] [Indexed: 06/21/2024] Open
Abstract
Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics.
Collapse
Affiliation(s)
- Jacek Lewandowicz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland;
| | - Joanna Le Thanh-Blicharz
- Department of Food Concentrates and Starch Products, Prof. Wacław Dąbrowski Institute of Agriculture and Food Biotechnology—State Research Institute, Starołęcka 40, 61-361 Poznan, Poland;
| | - Artur Szwengiel
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland;
| |
Collapse
|
2
|
Xu Z, Liu X, Ma M, He J, Sui Z, Corke H. Reduction of starch granule surface lipids alters the physicochemical properties of crosslinked maize starch. Int J Biol Macromol 2024; 259:129139. [PMID: 38176497 DOI: 10.1016/j.ijbiomac.2023.129139] [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: 10/25/2023] [Revised: 12/19/2023] [Accepted: 12/28/2023] [Indexed: 01/06/2024]
Abstract
Normal and waxy maize starches with and without removal of starch granule surface lipids (SGSLs) were crosslinked by POCl3 (0.01 %, 0.1 % and 1 %). Crosslinked starches showed lower swelling power and solubility, but higher pasting viscosity, pseudoplasticity, thixotropy, storage modulus and loss modulus. Crosslinking increased the double helical structure but decreased the crystallinity for waxy maize starch. The phosphorus content of crosslinked waxy maize starches after SGSLs removal increased, indicating SGSLs removal promoted crosslinking. SGSLs removal increased G' and G" for crosslinked waxy maize starches. SGSLs removal increased SP and solubility and decreased pasting and rheological parameters of starches. With increased POCl3 dosage, the effect of SGSLs removal on starch properties was gradually suppressed by crosslinking. Waxy and normal maize starches showed significantly different changes with crosslinking and SGSLs removal, and the presence of amylose seemed to impede the effect of crosslinking and SGSLs removal. The removal of SGSLs could extend the application of crosslinked starch in frozen foods, drinks, and canned foods as thickener and stabilizer, due to its better hydrophilicity and viscous liquid-like rheological properties. The study will assist carbohydrate chemists and food processors in developing new food products.
Collapse
Affiliation(s)
- Zekun Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaoning Liu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jinxing He
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Shandong 250353, China.
| | - Zhongquan Sui
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Department of Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| |
Collapse
|
3
|
He W, Han M, Wu Y, Ouyang J, Xu C. Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels. Int J Biol Macromol 2024; 254:127704. [PMID: 37898245 DOI: 10.1016/j.ijbiomac.2023.127704] [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: 06/27/2023] [Revised: 08/28/2023] [Accepted: 10/25/2023] [Indexed: 10/30/2023]
Abstract
Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess their quality. In this study, our findings indicated that chestnuts with higher glutinous taste quality had lower amylose content and microcrystalline structures, as well as higher subcrystalline structures and relative crystallinity in both the raw and steamed starches. In the leached starch, chestnuts with higher glutinous taste quality had lower amylopectin B1 chains and microcrystalline structure, but higher amylopectin B2 chains, subcrystalline structure and relative crystallinity. These results suggest that amylose content, relative crystallinity, and amylopectin chain length distribution are important factors determining the glutinous taste quality of chestnuts. To further enhance our understanding of these factors, an sensory evaluation model was developed based on textural profile analysis parameters. This study provides valuable insights into the relationship between molecular structure of starch and the glutinous taste quality of starchy foods.
Collapse
Affiliation(s)
- Wenxin He
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Meijun Han
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology, Beijing Center for Physical and Chemical Analysis, Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Chunming Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| |
Collapse
|
4
|
Shi S, Ma Y, Zhao D, Li L, Cao C, Jiang Y. The differences in metabolites, starch structure, and physicochemical properties of rice were related to the decrease in taste quality under high nitrogen fertilizer application. Int J Biol Macromol 2023; 253:126546. [PMID: 37643670 DOI: 10.1016/j.ijbiomac.2023.126546] [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: 03/19/2023] [Revised: 07/30/2023] [Accepted: 08/25/2023] [Indexed: 08/31/2023]
Abstract
Nitrogen fertilizer application is one of the key cultivation practices to improve rice yields. However, the application of high nitrogen fertilizers often leads to a reduction in the stickiness of the rice after cooking, thus reducing the taste quality of rice. Moreover, there are differences in taste quality among rice varieties, and the mechanism has not been studied in depth. In this study, two rice varieties (Meixiangzhan2hao and Exiang2hao) were planted under two nitrogen fertilizer levels. The physicochemical properties and taste quality of the rice were determined after maturity. Our results showed that high nitrogen fertilizer level alters tryptophan metabolism in rice, increasing most amino acid content and protein content in rice. The high content of protein and the higher short-range ordered structure of starch inhibited the gelatinization characteristics of starch and reduced the taste quality of rice. Under high nitrogen fertilizer application, Exiang2hao showed smaller increases in protein content, lower level of amylose and relative crystallinity, and higher content of lipid metabolites. These differences in chemical substances resulted in a less pronounced reduction in the taste quality of Exiang2hao. In this study, the taste quality of different rice varieties under different levels of nitrogen fertilizer application was analyzed, providing new ideas for future improvement of rice taste quality.
Collapse
Affiliation(s)
- Shijie Shi
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
| | - Yingying Ma
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Dan Zhao
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Lina Li
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Cougui Cao
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan 430070, China
| | - Yang Jiang
- College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China; Shuangshui Shuanglü Institute, Huazhong Agricultural University, Wuhan 430070, China.
| |
Collapse
|
5
|
Lai S, Zhang T, Wang Y, Ouyang K, Hu H, Hu X, Xiong H, Zhao Q. Effects of different extrusion temperatures on physicochemical, rheological and digestion properties of rice flour produced in a pilot‐scale extruder. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16026] [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)
- Sixing Lai
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Tingting Zhang
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Yong Wang
- School of Chemical Engineering University of New South Wales Sydney NSW 2052 Australia
| | - Kefan Ouyang
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Hao Hu
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Xing Hu
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology Nanchang University Jiangxi 330047 China
| |
Collapse
|
6
|
Barua S, Hanewald A, Bächle M, Mezger M, Srivastav PP, Vilgis TA. Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
7
|
Influence of drying method on the functional and microstructural properties of starch from Oxalis tuberosa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01465-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
8
|
Jia M, Wang X, Liu J, Wang R, Wang A, Strappe P, Shang W, Zhou Z. Physicochemical and volatile characteristics present in different grain layers of various rice cultivars. Food Chem 2022; 371:131119. [PMID: 34560335 DOI: 10.1016/j.foodchem.2021.131119] [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: 05/30/2021] [Revised: 08/26/2021] [Accepted: 09/08/2021] [Indexed: 11/17/2022]
Abstract
Five rice cultivars were applied for investigating effect of milling degree on rice physicochemical properties. The first layer had the lowest peak viscosity, followed by the second and third layers, indicating the effect of non-starchy components on starch gelatinization behaviors. Consistently, more content of non-starch components in the first layer led to an enhanced gelatinization temperature. Rheological study demonstrated the G' and G" were successively increased as the layer moved inward, indicating a stronger gel network due to the increased amylose content and crystallinity in the corresponding layer. This is the first study to reveal the second layer has the highest digestibility, suggesting both non-starch components and starch structure control starch digestion. Furthermore, analysis of volatile compounds found alcohols and ketones concentrated in the first layer, whilst compounds including (E,E)-2,4-decadienal, 3-octanone and 3-nonen-2-one only existed in the second layer, serving as an indicator for managing the rice quality during milling.
Collapse
Affiliation(s)
- Meng Jia
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xixi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jinguang Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Rui Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anqi Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University, Rockhampton, Qld 4700, Australia
| | - Wenting Shang
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China; ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University, WaggaWagga, NSW 2678, Australia.
| |
Collapse
|
9
|
Hu Y, Wang J, Chi M, Yang S, Lu D. Morphological, Structural, and Physicochemical Properties of Starch in Hybrids and Inbred Lines from Sweet–Waxy Maize. STARCH-STARKE 2021. [DOI: 10.1002/star.202100073] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yifan Hu
- Jiangsu Key Laboratory of Crop Genetics and Physiology Jiangsu Key Laboratory of Crop Cultivation and Physiology Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
| | - Jun Wang
- Lianyungang Academy of Agricultural Sciences Lianyungang 222000 China
| | - Ming Chi
- Lianyungang Academy of Agricultural Sciences Lianyungang 222000 China
| | - Siling Yang
- Jiangsu Key Laboratory of Crop Genetics and Physiology Jiangsu Key Laboratory of Crop Cultivation and Physiology Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
| | - Dalei Lu
- Jiangsu Key Laboratory of Crop Genetics and Physiology Jiangsu Key Laboratory of Crop Cultivation and Physiology Jiangsu Co‐Innovation Center for Modern Production Technology of Grain Crops Joint International Research Laboratory of Agriculture and Agri‐Product Safety of the Ministry of Education of China Yangzhou University Yangzhou 225009 China
| |
Collapse
|
10
|
Tsai PC, Lai LS. In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment. Foods 2021; 10:1687. [PMID: 34441465 PMCID: PMC8393333 DOI: 10.3390/foods10081687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/19/2021] [Indexed: 11/17/2022] Open
Abstract
This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.
Collapse
Affiliation(s)
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan;
| |
Collapse
|
11
|
Effect of Single and Dual Hydrothermal Treatments on the Resistant Starch Content and Physicochemical Properties of Lotus Rhizome Starches. Molecules 2021; 26:molecules26144339. [PMID: 34299614 PMCID: PMC8304897 DOI: 10.3390/molecules26144339] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/14/2021] [Accepted: 07/15/2021] [Indexed: 11/17/2022] Open
Abstract
Heat-moisture treatment (HMT) changed the morphology and the degree of molecular ordering in lotus rhizome (Nelumbo nucifera Gaertn.) starch granules slightly, leading to some detectable cavities or holes near hilum, weaker birefringence and granule agglomeration, accompanied with modified XRD pattern from C- to A-type starch and lower relative crystallinity, particularly for high moisture HMT modification. In contrast, annealing (ANN) showed less impact on granule morphology, XRD pattern and relative crystallinity. All hydrothermal treatment decreased the resistant starch (from about 27.7–35.4% to 2.7–20%), increased the damage starch (from about 0.5–1.6% to 2.4–23.6%) and modified the functional and pasting properties of lotus rhizome starch pronouncedly. An increase in gelatinization temperature but a decrease in transition enthalpy occurred after hydrothermal modification, particularly for hydrothermal modification involved with HMT. HMT-modified starch also showed higher pasting temperature, less pronounced peak viscosity, leading to less significant thixotropic behavior and retrogradation during pasting-gelation process. However, single ANN treatment imparts a higher tendency of retrogradation as compared to native starch. For dual hydrothermally modified samples, the functional properties generally resembled to the behavior of single HMT-modified samples, indicating the pre- or post-ANN modification had less impact on the properties HMT modified lotus rhizome starch.
Collapse
|
12
|
Zheng Y, Ou Y, Zhang C, Zhang Y, Zheng B, Zeng S, Zeng H. The impact of various exogenous type starch on the structural properties and dispersion stability of autoclaved lotus seed starch. Int J Biol Macromol 2021; 175:49-57. [PMID: 33524480 DOI: 10.1016/j.ijbiomac.2021.01.175] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 11/29/2022]
Abstract
In order to investigate the effects of exogenous V-type starch on the structural properties and dispersion stability of lotus seed starch after autoclave treatment, the crystal structure, molecular structure, and dispersion stability were analyzed and discussed, as well as compared with exogenous A-type and B-type starches. Analysis of structural properties indicated that the addition of different crystal nuclei led the crystallization of disordered helices to a specific direction. The B- and V-type starch addition increased the crystallinities of starch and enhanced the ordered arrangement of disordered helices, whereas A-type starch had no significant positive influence on the stability of starch system. The microstructure observation showed that A- and B-type starch addition led to a rough and porous morphology of starch particles; the presence of V-type starch retarded the agglomeration and retrogradation of starch after autoclaving. Analysis of contact angle and dispersion stability revealed that the addition of various exogenous starch increased the contact angle of starch particles in different extent, suggesting the enhancement of hydrophobicity. But B-type starch addition resulted in the poor dispersion stability compared to A-type starch, instead V-type starch addition improved the dispersion stability of starch in aqueous solution, allowing the particles to stay dispersed for 141.12 ± 6.52 min. These results provided a theoretical basis for the effects of exogenous type starch on original starch properties, and revealed the potential of V-type starch as dispersion stabilizer.
Collapse
Affiliation(s)
- Yixin Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yujia Ou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chong Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| |
Collapse
|
13
|
Yang Y, Li T, Li Y, Qian H, Qi X, Zhang H, Wang L. Understanding the molecular weight distribution, in vitro digestibility and rheological properties of the deep-fried wheat starch. Food Chem 2020; 331:127315. [DOI: 10.1016/j.foodchem.2020.127315] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2019] [Revised: 06/08/2020] [Accepted: 06/09/2020] [Indexed: 01/06/2023]
|
14
|
Puncha-arnon S, Wandee Y, Uttapap D, Puttanlek C, Rungsardthong V. The effect of hydrolysis of cassava starch on the characteristics of microspheres prepared by an emulsification-crosslinking method. Int J Biol Macromol 2020; 161:939-946. [DOI: 10.1016/j.ijbiomac.2020.06.122] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 06/09/2020] [Accepted: 06/11/2020] [Indexed: 11/16/2022]
|
15
|
Li Q, Shi S, Dong Y, Yu X. Characterisation of amylose and amylopectin with various moisture contents after frying process: effect of starch–lipid complex formation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14712] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Qi Li
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling712100Shaanxi China
| | - Shaoxia Shi
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling712100Shaanxi China
| | - Yaoyao Dong
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling712100Shaanxi China
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling712100Shaanxi China
| |
Collapse
|
16
|
Zhou S, Hong Y, Gu Z, Cheng L, Li Z, Li C. Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105736] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
17
|
|
18
|
Ding T, Kan L, Wu Y, Bai Y, Ouyang J. Influence of Storage Period on the Physicochemical Properties and In Vitro Digestibility of Starch in Packaged Cooked Chestnut Kernel. STARCH-STARKE 2019. [DOI: 10.1002/star.201900080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Tianyi Ding
- Beijing Key Laboratory of Forest Food Process and SafetyDepartment of Food Science and EngineeringCollege of Biological Sciences and TechnologyBeijing Forestry University Beijing 100083 China
| | - Lina Kan
- Beijing Key Laboratory of Forest Food Process and SafetyDepartment of Food Science and EngineeringCollege of Biological Sciences and TechnologyBeijing Forestry University Beijing 100083 China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical AnalysisBeijing Food Safety Analysis and Testing Engineering Research CenterBeijing Academy of Science and Technology Beijing 100089 China
| | - Yun Bai
- Beijing Center for Physical and Chemical AnalysisBeijing Food Safety Analysis and Testing Engineering Research CenterBeijing Academy of Science and Technology Beijing 100089 China
| | - Jie Ouyang
- Beijing Key Laboratory of Forest Food Process and SafetyDepartment of Food Science and EngineeringCollege of Biological Sciences and TechnologyBeijing Forestry University Beijing 100083 China
| |
Collapse
|
19
|
Pasting properties of cassava starch modified by heat-moisture treatment under acidic and alkaline pH environments. Carbohydr Polym 2019; 215:338-347. [DOI: 10.1016/j.carbpol.2019.03.089] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 03/25/2019] [Accepted: 03/25/2019] [Indexed: 11/18/2022]
|
20
|
Yang Y, Wang L, Li Y, Qian HF, Zhang H, Cheng Wu G, Qi XG. Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment. Food Chem 2019; 283:287-293. [DOI: 10.1016/j.foodchem.2019.01.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 11/29/2018] [Accepted: 01/03/2019] [Indexed: 10/27/2022]
|
21
|
Kaur M, Singh S. Influence of heat-moisture treatment (HMT) on physicochemical and functional properties of starches from different Indian oat (Avena sativa L.) cultivars. Int J Biol Macromol 2019; 122:312-319. [DOI: 10.1016/j.ijbiomac.2018.10.197] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2018] [Revised: 10/17/2018] [Accepted: 10/27/2018] [Indexed: 11/27/2022]
|
22
|
Bao W, Li Q, Wu Y, Ouyang J. Insights into the crystallinity and in vitro digestibility of chestnut starch during thermal processing. Food Chem 2018; 269:244-251. [DOI: 10.1016/j.foodchem.2018.06.128] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2017] [Revised: 05/22/2018] [Accepted: 06/26/2018] [Indexed: 10/28/2022]
|
23
|
Lv QQ, Li GY, Xie QT, Zhang B, Li XM, Pan Y, Chen HQ. Evaluation studies on the combined effect of hydrothermal treatment and octenyl succinylation on the physic-chemical, structural and digestibility characteristics of sweet potato starch. Food Chem 2018; 256:413-418. [PMID: 29606468 DOI: 10.1016/j.foodchem.2018.02.147] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2017] [Revised: 02/05/2018] [Accepted: 02/27/2018] [Indexed: 11/30/2022]
Abstract
In order to increase the degree of substitution (DS), a combination of heat-moisture treatment (HMT) and octenyl succinylation (OSA) was used to modify sweet potato starch (SPS). The content of OSA had significant influence on the DS of starch, and DS of HMT OSA-modified SPS (HOSA-SPS) was higher than that of OSA-modified SPS (OSA-SPS), indicating that prior HMT could enhance the reaction. HOSA-SPS showed higher contents of SDS and RS in comparison with OSA-SPS as OSA concentration was beyond 6%. HMT decreased swelling power of starch while OSA modification had a contrary role (p < 0.05). Scanning electron microscopy (SEM) showed starch was destroyed by OSA modification while HMT had slight effect on the structure. X-ray diffraction (XRD) indicated that crystal type of starch was transformed from C- to A-type resulted from HMT, and remained unchanged by OSA modification. The onset, peak, and conclusion gelatinization temperatures of starch increased by HMT and decreased by OSA modification (p < 0.05).
Collapse
Affiliation(s)
- Qing-Qing Lv
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Gao-Yang Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China
| | - Qiu-Tao Xie
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, PR China
| | - Bao Zhang
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Xiao-Min Li
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Yi Pan
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Han-Qing Chen
- School of Food Science and Technology, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| |
Collapse
|
24
|
Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.039] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
25
|
Kan L, Li Q, Xie S, Hu J, Wu Y, Ouyang J. Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel. Carbohydr Polym 2016; 151:614-623. [DOI: 10.1016/j.carbpol.2016.06.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 05/29/2016] [Accepted: 06/01/2016] [Indexed: 11/27/2022]
|
26
|
Qi X, Tester RF. Heat and moisture modification of native starch granules on susceptibility to amylase hydrolysis. STARCH-STARKE 2016. [DOI: 10.1002/star.201600125] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xin Qi
- Glycologic Limited; Glasgow UK
| | | |
Collapse
|
27
|
Xia H, Li Y, Gao Q. Preparation and properties of RS4 citrate sweet potato starch by heat-moisture treatment. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.11.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
28
|
Ulbrich M, Lampl V, Flöter E. Impact of modification temperature on the properties of acid-thinned potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500365] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Viktoria Lampl
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| |
Collapse
|
29
|
Pinto VZ, Vanier NL, Deon VG, Moomand K, El Halal SLM, Zavareze EDR, Lim LT, Dias ARG. Effects of single and dual physical modifications on pinhão starch. Food Chem 2015; 187:98-105. [DOI: 10.1016/j.foodchem.2015.04.037] [Citation(s) in RCA: 49] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2014] [Revised: 02/10/2015] [Accepted: 04/15/2015] [Indexed: 10/23/2022]
|
30
|
Ketthaisong D, Suriharn B, Tangwongchai R, Jane JL, Lertrat K. Physicochemical and morphological properties of starch from fresh waxy corn kernels. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6529-37. [PMID: 26396398 PMCID: PMC4573107 DOI: 10.1007/s13197-015-1750-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2015] [Accepted: 01/30/2015] [Indexed: 10/24/2022]
Abstract
The characteristics on physicochemical and morphological properties of starches were investigated in fresh waxy corn kernels. Starches were isolated from eight waxy corn genotypes at the immature kernel stage growing in Thailand. The starch content showed variation with genotypes and ranged from 77.76 to 90.97 %. Granule size distribution showed a two population of starch granules with peak values ranged from 0.8 to 1.1 μm (small) and 9.0 to 12.2 μm (large). Genotypes were also significantly different for average chain length (CL), unit chain length distribution and pasting properties. The small granule (<5 μm) was negatively correlated with CL and degree of polymerization (DP) 25-36 of amylopectin (-0.82 and -0.67, respectively, P < 0.01). And a strong relationship between trough and final viscosity was consistent with the contribution of pasting properties.
Collapse
Affiliation(s)
- Danupol Ketthaisong
- />Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Bhalang Suriharn
- />Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Ratchada Tangwongchai
- />Department of Food Technology, Faculty of Technology, Khon Kaen University, Khon Kaen, 40002 Thailand
| | - Jay-lin Jane
- />Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011 USA
| | - Kamol Lertrat
- />Department of Plant Science and Agricultural Resources, Faculty of Agriculture, Khon Kaen University, Khon Kaen, 40002 Thailand
| |
Collapse
|
31
|
Ismailoglu SO, Basman A. Physicochemical properties of infrared heat-moisture treated wheat starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201500160] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Sadiye Ozden Ismailoglu
- Department of Food Engineering; Faculty of Engineering; Hacettepe University; Beytepe Ankara Turkey
| | - Arzu Basman
- Department of Food Engineering; Faculty of Engineering; Hacettepe University; Beytepe Ankara Turkey
| |
Collapse
|
32
|
Affiliation(s)
- James N. BeMiller
- Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;
| | - Kerry C. Huber
- Department of Animal and Food Science, Brigham Young University–Idaho, Rexburg, Idaho 83460-4540;
| |
Collapse
|
33
|
Effects of heat–moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating. Food Chem 2015; 173:1125-32. [DOI: 10.1016/j.foodchem.2014.11.021] [Citation(s) in RCA: 77] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2014] [Revised: 10/08/2014] [Accepted: 11/03/2014] [Indexed: 11/23/2022]
|
34
|
Pinto VZ, Moomand K, Vanier NL, Colussi R, Villanova FA, Zavareze ER, Lim LT, Dias ARG. Molecular structure and granule morphology of native and heat-moisture-treated pinhão starch. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12608] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Vania Z. Pinto
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Rio Grande do Sul Pelotas 96010-900 Brazil
- Department of Food Science; University of Guelph; Guelph ON N1G 2W1 Canada
| | - Khalid Moomand
- Department of Food Science; University of Guelph; Guelph ON N1G 2W1 Canada
| | - Nathan L. Vanier
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Rio Grande do Sul Pelotas 96010-900 Brazil
- Healthy Processed Foods Research Unit; WRRC; ARS; United States Department of Agriculture; Albany CA 94710 USA
| | - Rosana Colussi
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Rio Grande do Sul Pelotas 96010-900 Brazil
| | - Franciene A. Villanova
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Rio Grande do Sul Pelotas 96010-900 Brazil
| | - Elessandra R. Zavareze
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Rio Grande do Sul Pelotas 96010-900 Brazil
| | - Loong-Tak Lim
- Department of Food Science; University of Guelph; Guelph ON N1G 2W1 Canada
| | - Alvaro R. G. Dias
- Departamento de Ciência e Tecnologia Agroindustrial; Universidade Federal de Pelotas; Rio Grande do Sul Pelotas 96010-900 Brazil
| |
Collapse
|
35
|
Ketthaisong D, Suriharn B, Tangwongchai R, Lertrat K. Changes in physicochemical properties of waxy corn starches after harvest, and in mechanical properties of fresh cooked kernels during storage. Food Chem 2014; 151:561-7. [DOI: 10.1016/j.foodchem.2013.11.104] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2013] [Revised: 10/06/2013] [Accepted: 11/19/2013] [Indexed: 11/16/2022]
|
36
|
Ketthaisong D, Suriharn B, Tangwongchai R, Lertrat K. Changes in physicochemical properties of waxy corn starches at different stages of harvesting. Carbohydr Polym 2013; 98:241-8. [DOI: 10.1016/j.carbpol.2013.06.016] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2013] [Revised: 06/10/2013] [Accepted: 06/15/2013] [Indexed: 10/26/2022]
|
37
|
Nano-structure of heat–moisture treated waxy and normal starches. Carbohydr Polym 2013; 97:1-8. [DOI: 10.1016/j.carbpol.2013.04.044] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2012] [Revised: 11/23/2012] [Accepted: 04/12/2013] [Indexed: 11/30/2022]
|