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Zhao W, Liang W, Liu X, Zheng J, Shen H, Li W. Sequential effects of autoclaved heat treatment and electron beam irradiation on acorn starch: Multiscale structural differences and related mechanisms. Food Chem 2024; 458:140251. [PMID: 38944921 DOI: 10.1016/j.foodchem.2024.140251] [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: 02/06/2024] [Revised: 06/02/2024] [Accepted: 06/25/2024] [Indexed: 07/02/2024]
Abstract
In this study, the differences in the modification effects and related mechanisms of different times (20 and 40 min) of autoclaved heat (AH) treatment and different doses (2 and 4 kGy) of electron beam irradiation (EBI) in different sequences of effects on acorn starch were investigated. The results showed that both AH and EBI reduced the amylose content (22.70 to 19.59%) and enthalpy (10.28 to 1.84%) of starch but increased the resistant starch content (53.69 to 64.11%). AH treatment made the crystalline regions of the residual starch granules denser, which was resistant to the action of amylase enzymes. EBI degraded the long chain of starch, which increased the solubility. Notably, EBI pretreatment improves the reactive sites by inducing depolymerization and disorder in starch internal structure, thus increasing the modification extent of AH-modified starch, forming starch with lower viscosity, better hydration, and digestibility resistance, therefore being used as an ingredient for functional foods.
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Affiliation(s)
- Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou, 450001, China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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2
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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3
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Zheng J, Zhao W, Liu X, Liang W, Zheng Y, Ge X, Shen H, Li W. Electron beam irradiation-assisted prepare pea starch nanocrystals and characterization of their molecular structure, physicochemical and rheological properties. Int J Biol Macromol 2023; 251:126384. [PMID: 37595714 DOI: 10.1016/j.ijbiomac.2023.126384] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 08/02/2023] [Accepted: 08/15/2023] [Indexed: 08/20/2023]
Abstract
Electron beam irradiation (EBI) is an environmentally friendly physical modification technology. In this study, pea starch nanocrystals (SNC) were prepared by EBI-assisted pretreatment, and investigated the effects of EBI on the multiscale structure and physicochemical properties of SNC. EBI-assisted pretreatment didn't change the particle morphology, crystalline type and FT-IR spectra of SNC. However, EBI-SNC's relative crystallinity and short-range orderliness index (R1047/1022) significantly increased with increasing irradiation dose (5 KGy-20 KGy). In addition, EBI-assisted pretreatment caused the long chains of SNC's amylopectin to break into short chains. Moreover, EBI-assisted treatment significantly reduced the mean size, molecular weight, apparent amylose content, swelling power and SDS + RS content of SNC, while increasing the solubility, zeta potential and RDS content. Furthermore, the flow properties of the EBI-SNC samples were increased. The results show that EBI effectively changed the structural and functional properties of SNC, and the excellent functional properties are expected to broaden the application range of SNC.
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Affiliation(s)
- Jiayu Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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4
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Liu X, Sun Z, Zhao W, Zheng J, Liang W, Li W. Spotlight on the Multiscale Structural and Physicochemical Properties of Red Adzuki Bean Starch through Partial Amylose Removal Combined with Hydrochloric Acid. Foods 2023; 12:3366. [PMID: 37761075 PMCID: PMC10527772 DOI: 10.3390/foods12183366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Revised: 08/28/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
To explore the effect of amylose within starch granules on the efficiency of starch hydrolysis by acid, we chose the warm water extraction method to treat red adzuki bean starch to obtain different degrees of amylose removal granule models and to prepare samples in combination with acid hydrolysis. The amylose content was reduced after acid hydrolysis, reducing the peak viscosity (2599-1049 cP), while the solubility was significantly increased. In contrast, the short-chain content of the deamylose-acid hydrolysis samples was reduced considerably, exacerbating the trend towards reduced starch orderliness and increased solubility. This work reveals the granular structure of starch from the point of view of deamylose and contributes to a thorough understanding of the mechanisms of acid hydrolysis. It might add to knowledge in starch science research and industrial applications for the acid processing of starch-based foods, particularly with regard to the most important factors controlling the structure and function of starch.
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Affiliation(s)
| | | | | | | | | | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (X.L.); (Z.S.); (W.Z.); (J.Z.); (W.L.)
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Liu X, Xi C, Liang W, Zheng J, Zhao W, Ge X, Shen H, Zeng J, Gao H, Li W. Influence of pre- or post-electron beam irradiation on heat-moisture treated maize starch for multiscale structure, physicochemical properties and digestibility. Carbohydr Polym 2023; 313:120891. [PMID: 37182976 DOI: 10.1016/j.carbpol.2023.120891] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 03/29/2023] [Accepted: 04/06/2023] [Indexed: 05/16/2023]
Abstract
Electron beam irradiation (EBI) as a green technological method for starch modification can generate starch-based materials with new functions. This study modified maize starch by heat-moisture treatment (HMT) for 1 h and 3 h, and EBI with various intensities (5 kGy and 10 kGy), and their effects of treatment sequence on the multiscale structure, physicochemical properties and in vitro digestibility were investigated. EBI or HMT alone did not change the granule morphology and crystalline type, but reduced the crystallinity and molecular weight and increased the resistant starch content. HMT alone had no significant effect on the solubility of starch, while EBI led to a considerable increase in the solubility of maize starch. The combined treatment of EBI and HMT aggravated apparent viscosity reduction, and the HMT starch pretreated with EBI had a smaller molecular weight and lower viscosity. In contrast, post-EBI samples had higher solubility and RS content. Primarily, it has excellent potential for producing low-viscosity and high-solubility starch foods.
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Affiliation(s)
- Xinyue Liu
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Changyu Xi
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, PR China
| | - Wenhao Li
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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6
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Zhao W, Liang W, Ospankulova G, Muratkhan M, Zhainagul Kh K, Li W. Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties. Food Chem 2023; 427:136690. [PMID: 37364318 DOI: 10.1016/j.foodchem.2023.136690] [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: 01/20/2023] [Revised: 06/01/2023] [Accepted: 06/18/2023] [Indexed: 06/28/2023]
Abstract
To investigate the synergistic effect of electron beam irradiation (EBI) on the ultra-high pressure (UHP) modification of broad bean starch, various pressures (200, 400, 600 MPa) combined with different irradiation doses (3, 6, 12 kGy) were used to modify the structure-properties of broad bean starch in this study. The results showed that both UHP and EBI induced a reduction of amylopectin molecular weight (Mw) and depolymerization of long chains, caused the loss of short-range ordered structure and imperfection of crystal structure, and improved starch viscosity, solubility and enzyme sensitivity. Furthermore, the applied pressure causes changes in starch granule structure, upon which EBI promotes further degradation and depolymerization of starch by affecting the crystalline and amorphous regions. Hence, appropriate doses of EBI treatment can impart more desirable processing properties to UHP-modified starches, and EBI can be used as a promising way to promote starch modification further.
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Affiliation(s)
- Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Gulnazym Ospankulova
- College of Food Technology, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue 62, Astana 010000, Kazakhstan
| | - Marat Muratkhan
- College of Food Technology, Technical Faculty, Saken Seifullin Kazakh Agrotechnical University, Zhenis Avenue 62, Astana 010000, Kazakhstan; College of Food Technology, Shakarim State University of Semey, Glinka 20A, Semey 071412, Kazakhstan
| | - Kakimova Zhainagul Kh
- College of Food Technology, Shakarim State University of Semey, Glinka 20A, Semey 071412, Kazakhstan
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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7
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Zhang S, Zhao K, Xu F, Chen X, Zhu K, Zhang Y, Xia G. Study of unripe and inferior banana flours pre-gelatinized by four different physical methods. Front Nutr 2023; 10:1201106. [PMID: 37404857 PMCID: PMC10315463 DOI: 10.3389/fnut.2023.1201106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2023] [Accepted: 06/01/2023] [Indexed: 07/06/2023] Open
Abstract
This study aimed to prepare the pre-gelatinized banana flours and compare the effects of four physical treatment methods (autoclaving, microwave, ultrasound, and heat-moisture) on the digestive and structural characteristics of unripe and inferior banana flours. After the four physical treatments, the resistant starch (RS) content values of unripe and inferior banana flours were decreased from 96.85% (RS2) to 28.99-48.37% (RS2 + RS3), while C∞ and k values were increased from 5.90% and 0.039 min-1 to 56.22-74.58% and 0.040-0.059 min-1, respectively. The gelatinization enthalpy (ΔHg) and I1047/1022 ratio (short-range ordered crystalline structures) were decreased from 15.19 J/g and 1.0139 to 12.01-13.72 J/g, 0.9275-0.9811, respectively. The relative crystallinity decreased from 36.25% to 21.69-26.30%, and the XRD patterns of ultrasound (UT) and heat-moisture (HMT) treatment flours maintained the C-type, but those samples pre-gelatinized by autoclave (AT) and microwave (MT) treatment were changed to C + V-type, and heat-moisture (HMT) treatment was changed to A-type. The surface of pre-gelatinized samples was rough, and MT and HMT showed large amorphous holes. The above changes in structure further confirmed the results of digestibility. According to the experimental results, UT was more suitable for processing unripe and inferior banana flours as UT had a higher RS content and thermal gelatinization temperatures, a lower degree and rate of hydrolysis, and a more crystalline structure. The study can provide a theoretical basis for developing and utilizing unripe and inferior banana flours.
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Affiliation(s)
- Siwei Zhang
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Kangyun Zhao
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou, Hainan, China
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8
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Improving the structural, functional, and rheological properties of nonconventional stem pith starch from Corypha umbraculifera, by different chemical methods: a characterization study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01761-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Navaf M, Sunooj KV, Krishna NU, Aaliya B, Sudheesh C, Akhila PP, Sabu S, Sasidharan A, Mir SA, George J. Effect of Different Hydrothermal Treatments on Pasting, Textural, and Rheological Properties of Single and Dual Modified
Corypha Umbraculifera
L. Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Muhammed Navaf
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Nunna Ujwala Krishna
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Basheer Aaliya
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Cherakkathodi Sudheesh
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Sarasan Sabu
- School of Industrial Fisheries Cochin University of Science and Technology Kochi 682016 India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology Kerala University of Fisheries and Ocean Studies Kochi 682506 India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology Government College for Women M.A Road Srinagar Jammu and Kashmir 190001 India
| | - Johnsy George
- Food Engineering and Packaging Division Defence Food Research Laboratory Mysore 570011 India
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10
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Perraulta Lavanya J, Gowthamraj G, Sangeetha N. Effect of heat moisture treatment on the physicochemical, functional, and antioxidant characteristics of white sorghum (
Sorghum bicolor
(L.) grains and flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- J Perraulta Lavanya
- Department of Food Science and Technology Pondicherry University Pondicherry India
| | - G Gowthamraj
- Department of Food Science and Technology Pondicherry University Pondicherry India
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11
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Morphology, structure and functionality of acetylated, oxidized and heat moisture treated amaranth starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106800] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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12
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Cabrera-Ramírez AH, Morales-Sánchez E, Méndez-Montealvo G, Velazquez G, Rodríguez-García ME, Villamiel M, Gaytán-Martínez M. Structural changes in popped sorghum starch and their impact on the rheological behavior. Int J Biol Macromol 2021; 186:686-694. [PMID: 34237370 DOI: 10.1016/j.ijbiomac.2021.07.018] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 10/20/2022]
Abstract
Sorghum has been used to expand snacks such as pop sorghum. However, it is still unknown how the structural changes during the popping affect its rheological and functional properties. This study evaluated the structural changes of popped sorghum starch (PS) and their impact on rheological behavior. Moisture sorghum was adjusted to 11, 15, and 20% before popped. Morphology, X-ray pattern (XRP), infrared spectra (IR), thermal properties, and rheological behavior before and after popping were evaluated. Micrographs showed a honeycomb-like structure in PS. XRP showed partial damage to the orthorhombic crystals of the sorghum starch after PS, while the growth of crystalline lamellae was also generated (13.08 and 20.01°). IR showed structural damage as the signal at 1045 cm-1 disappeared in PS. The IM increased to gelatinization of the starch. The rheological behavior of PS displayed better thermal stability, with the lowest breakdown (25 ± 3.5 cP), setback (253 ± 11.3 cP), and final (1337 ± 5.7 cP) viscosity. The consistency coefficient k and flow behavior index n increase, meaning a loss of the pseudoplastic character. Viscoelastic properties increased in PS, suggesting the formation of cross-links and a stable matrix. Correlation analysis showed a strong relationship between structural changes and the rheological behavior of PS.
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Affiliation(s)
- A H Cabrera-Ramírez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - E Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - G Méndez-Montealvo
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - G Velazquez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - M E Rodríguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76230, Mexico
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - M Gaytán-Martínez
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro C.P. 76010, Mexico.
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13
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Ashogbon AO. Dual modification of various starches: Synthesis, properties and applications. Food Chem 2020; 342:128325. [PMID: 33153808 DOI: 10.1016/j.foodchem.2020.128325] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 09/26/2020] [Accepted: 10/05/2020] [Indexed: 01/07/2023]
Abstract
The problems associated with native starches (NSs) and single modified starches were stated in order to justify dual modification of various starches. Broadly, there are two types of dual modification, i.e., homogeneous dual modification and heterogeneous dual modification. The combination of two physical modifications, e.g., (extrusion/annealing); two chemical modifications, e.g., (succinylation/cross-linking) and two enzymes modification (α-amylase/pullulanase) falls under the former classification and the latter classification is the combination of two of each of the differently stated modifications, e.g., acetylation/annealing, extrusion/succinylation, and microwave-assisted phosphorylation, etc. The classification, synthesis, properties and applications of dually modified starches were discussed. There is an attempt to elucidate the problems of each of the single modification in order to justify dual modifications. In dual modifications, the order of reactions, the reaction conditions, the medium of reaction, and the botanical sources of the various starches are very important parameters.
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