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Liang D, Luo H, Sun Z, Liu Q, Zhao L, Li W. Effect of amylose partial extraction on citrate esterification of potato starch and its role in structure and physicochemical modification. Carbohydr Polym 2024; 338:122208. [PMID: 38763729 DOI: 10.1016/j.carbpol.2024.122208] [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: 11/21/2023] [Revised: 04/10/2024] [Accepted: 04/24/2024] [Indexed: 05/21/2024]
Abstract
This study examines the impact and influence of amylose on the starch esterification reaction through partial extraction of amylose. Citric acid was added for the esterification reaction, and then the esterified starches' multiscale structure, physicochemical, and functional properties were evaluated. As the extraction time of amylose increased, the amylose content in the starch decreased. Higher concentrations of citric acid will lead to samples with a higher degree of substitution, with DS rising from 0.203 % (0 h) to 0.231 % (3.5 h) at CA3 treatment. While removing amylose had minimal effects on the crystal structure of starch granules, it did decrease the ratio of A and B1 chains and the molecular weight of amylose. Acid hydrolysis exacerbated these changes upon the addition of citric acid. Furthermore, removing amylose followed by citrate esterification resulted in lower pasting viscosity, enthalpy of gelatinization (from 13.37 J to 2.83 J), and degree of short-range ordering. Also, digestion shows a decrease caused by the increasing content of slow-digesting starch. The presence of amylose in starch granules does affect the formation of starch esters, and removing it before esterification modification may improve production efficiency and reduce costs to some extent.
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Affiliation(s)
- Danyang Liang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100, Yangling, People's Republic of China
| | - Haiyu Luo
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100, Yangling, People's Republic of China
| | - Zhuangzhuang Sun
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100, Yangling, People's Republic of China
| | - Qing Liu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100, Yangling, People's Republic of China
| | - Lipin Zhao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100, Yangling, People's Republic of China
| | - Wenhao Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100, Yangling, People's Republic of China.
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Ulbrich M, Scholz F, Flöter E. Chromatographic Study of High Amylose Corn Starch Genotypes – Investigation of Molecular Properties after Specific Enzymatic Digestion. STARCH-STARKE 2022. [DOI: 10.1002/star.202100303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Fanni Scholz
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry Technische Universität Berlin Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
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3
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Ulbrich M, Scholz F, Flöter E. High Amylose Corn Starch Gels – A Molecular Investigation of the Network Constituting Polymers. STARCH-STARKE 2022. [DOI: 10.1002/star.202200032] [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)
- Marco Ulbrich
- Technische Universität Berlin Department of Food Technology and Food Chemistry Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Fanni Scholz
- Technische Universität Berlin Department of Food Technology and Food Chemistry Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
| | - Eckhard Flöter
- Technische Universität Berlin Department of Food Technology and Food Chemistry Chair of Food Process Engineering Office ACK3, Ackerstraße 76 Berlin 13355 Germany
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Asiri SA, Ulbrich M, Flöter E. Effect of pre-swelling and freezing/thawing cycles on the structure of molecular, morphological, and functional properties of potato starch. J Food Biochem 2022; 46:e14080. [PMID: 35023168 DOI: 10.1111/jfbc.14080] [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: 10/23/2021] [Revised: 12/11/2021] [Accepted: 12/29/2021] [Indexed: 11/26/2022]
Abstract
This study aimed to investigate the effect of pre-swelling at 55°C for 1 hr followed by freezing-thawing cycles (PFTCs), and freezing-thawing cycles (FTCs) in the starch granules to improve the freeze-thaw stability and evaluate its impact on the molecular, morphological, and functional properties of potato starch (PS). FTCs at 1 cycle and 7 cycles were applied for both treated PS. Microscopical structure, thermal, molecular, and functional properties (i.e., swelling power, solubility, shear viscosity, and gel strength) were comprehensively analyzed. In terms of granule structures, treated PS by FTC showed a slightly affected on the surface of starch granules, while treating PS by PFTC showed an affected in the form of small cracks and holes in the outer surface of starch granules. The gelatinization enthalpy (∆Hgel ) values decreased in the treated PS compared with the native. Thus, decreasing was systemically increased with the number of applied cycles from 1- to 7-cycle. The viscosity of treated PS decreased systematically with molecular degradation or the physical modification, with remarkable reduction, particularly at a higher shear rate (150°C). Treated PS by FTC showed a clear difference (p ≤ .05) in gel values compared with the native at disintegration temperature 115°C. Finally, the degradation of the molecular properties showed significant differences between the native and treated PS either by the FTC or PFTC in molecular weight of starch and amylose without debranching and after debranching by pullulanase enzyme. PRACTICAL APPLICATIONS: Freezing is one of the standard preservation methods used for ready-to-eat products. When this type of food's exposed to more freeze-thaw cycles, the phase separation will be increased due to the increase in retrogradation of amylopectin. To avoid such changes during frozen storage, native potato starch (PS) was modified using both pre-swelling followed by freezing-thawing cycles (PFTCs) and freezing-thawing cycles (FTCs) at 1- and 7-cycle to enhance starch properties, such as swelling power, solubility, shear viscosity, and gel strength. The findings of this study might add to the theoretical understanding of modified PS and act as a guideline for modified starch manufacturing.
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Affiliation(s)
- Saeed A Asiri
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, Germany.,Department of Food and Nutrition Sciences, King Faisal University, Al Ahsa, Saudi Arabia
| | - Marco Ulbrich
- 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
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5
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Pereira DG, Del Pino Beleia A. Characterization of acid-thinned cassava starch and its technological properties in sugar solution. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112151] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Ulbrich M, Flöter E. Modification of Starches with Different Amylose/Amylopectin Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid Thinning—III: Impacts on Gel Characteristics. STARCH-STARKE 2020. [DOI: 10.1002/star.202000146] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Marco Ulbrich
- Chair of Food Process Engineering Department of Food Technology and Food Chemistry, Technische Universität Berlin Office GG2, Seestraße 13 Berlin D‐13353 Germany
| | - Eckhard Flöter
- Chair of Food Process Engineering Department of Food Technology and Food Chemistry, Technische Universität Berlin Office GG2, Seestraße 13 Berlin D‐13353 Germany
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Enzymatic Modification of Granular Potato Starch Using Isoamylase—Investigation of Morphological, Physicochemical, Molecular, and Techno‐Functional Properties. STARCH-STARKE 2020. [DOI: 10.1002/star.202000080] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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8
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Ulbrich M, Flöter E. Modification of Starches with Different Amylose/Amylopectin‐Ratios Using the Dual Approach with Hydroxypropylation and Subsequent Acid‐Thinning—Impacts on Morphological and Molecular Characteristics. STARCH-STARKE 2020. [DOI: 10.1002/star.202000015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Marco Ulbrich
- Technische Universität Berlin Department of Food Technology and Food Chemistry Chair of Food Process Engineering Office GG2, Seestraße 13 Berlin D‐13353 Germany
| | - Eckhard Flöter
- Technische Universität Berlin Department of Food Technology and Food Chemistry Chair of Food Process Engineering Office GG2, Seestraße 13 Berlin D‐13353 Germany
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Ulbrich M, Bai Y, Flöter E. The supporting effect of ultrasound on the acid hydrolysis of granular potato starch. Carbohydr Polym 2020; 230:115633. [DOI: 10.1016/j.carbpol.2019.115633] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 11/15/2019] [Accepted: 11/16/2019] [Indexed: 10/25/2022]
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Acid hydrolysis of corn starch genotypes. I. Impact on morphological and molecular properties. Carbohydr Polym 2019; 219:172-180. [DOI: 10.1016/j.carbpol.2019.05.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 04/29/2019] [Accepted: 05/03/2019] [Indexed: 12/28/2022]
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Asiri SA, Flöter E, Ulbrich M. Enzymatic Modification of Granular Potato Starch ‐ Effect of Debranching on Morphological, Molecular, and Functional Properties. STARCH-STARKE 2019. [DOI: 10.1002/star.201900060] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Saeed A. Asiri
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität BerlinOffice GG2, Seestraße 1313353 BerlinGermany
- Department of Food and Nutrition Sciences, King Faisal University31982Hofuf in Al AhsaSaudi Arabia
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität BerlinOffice GG2, Seestraße 1313353 BerlinGermany
| | - Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität BerlinOffice GG2, Seestraße 1313353 BerlinGermany
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Asiri SA, Ulbrich M, Flöter E. Partial Hydrolysis of Granular Potato Starch Using α-Amylase - Effect on Physicochemical, Molecular, and Functional Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201800253] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Saeed A. Asiri
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG2, Seestraße 13 13353 Berlin Germany
| | - Marco Ulbrich
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG2, Seestraße 13 13353 Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG2, Seestraße 13 13353 Berlin Germany
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13
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Ulbrich M, Terstegen TA, Flöter E. Molecular Investigation of the Gel Structure of Native Starches. STARCH-STARKE 2018. [DOI: 10.1002/star.201800080] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG 2, Seestraße 13 13353 Berlin Germany
| | - Tim Alexander Terstegen
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG 2, Seestraße 13 13353 Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG 2, Seestraße 13 13353 Berlin Germany
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14
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Ulbrich M, Flöter E. Impact of Process Parameters on the Acid Modification of Potato Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201800111] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG 2, Seestraße 13 13353 Berlin Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry; Chair of Food Process Engineering; Technische Universität Berlin; Office GG 2, Seestraße 13 13353 Berlin Germany
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15
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Ulbrich M, Flöter E. Properties of heated aqueous starch dispersions dependent on the preparation conditions. STARCH-STARKE 2017. [DOI: 10.1002/star.201600381] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marco Ulbrich
- 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
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16
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Ulbrich M, Salazar ML, Flöter E. Separation and molecular characterization of the amylose- and amylopectin-fraction from native and partially hydrolyzed potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201600228] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering; Technische Universität Berlin; Berlin Germany
| | - Mariana León Salazar
- 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
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