1
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Ye SJ, Baik MY. Physicochemical properties of amorphous granular starch (AGS) prepared by non-thermal gelatinization by high hydrostatic pressure (HHP) and spray drying. Int J Biol Macromol 2024; 260:129508. [PMID: 38266836 DOI: 10.1016/j.ijbiomac.2024.129508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 12/03/2023] [Accepted: 01/12/2024] [Indexed: 01/26/2024]
Abstract
Corn starch was gelatinized by high hydrostatic pressure (HHP) and spray drying to make amorphous granular starch (AGS), and their physicochemical properties were compared with the conventionally prepared (heat-gelatinized and spray dried) AGS to devise a novel AGS preparation methodology. Pressure-induced (PAGS) and heat-induced AGS (HAGS) maintained their granular shape but lost their birefringence indicating that both methods could prepare AGS. DSC (differential scanning calorimeter) and XRD (X-ray diffraction) analysis confirmed the complete loss of amylopectin double helices and crystallinity of both PAGS and HAGS. However, their swelling power, solubility, RVA pasting properties, acid/shear stability, gel forming ability and textural properties were completely different. PAGS exhibited constrained swelling, suppressed amylose leaching, and reduced viscosity. Notably, HAGS formed a gel without heating, whereas PAGS yielded a viscous paste with water-soluble attributes. Even after reheating, PAGS maintained its granular structure with comparably less swelling and weaker gel strength than HAGS. Consequently, newly developed PAGS exhibited distinctive characteristics compared to the conventional HAGS, such as lower solubility and swelling power, viscosity, textural properties, and high acid and shear stabilities, rendering it a viable option for various applications within the food industry.
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Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, South Korea.
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2
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Thomas E, Panjagari NR, Singh AK, Sabikhi L, Deshwal GK. Alternative food processing techniques and their effects on physico- chemical and functional properties of pulse starch: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2705-2724. [PMID: 37711574 PMCID: PMC10497490 DOI: 10.1007/s13197-022-05557-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/22/2022] [Accepted: 07/05/2022] [Indexed: 09/16/2023]
Abstract
Thermal processing remains the key processing technology for food products. However, there are some limitations for thermal processing such as loss of sensory and nutritional quality. Furthermore, nowadays consumers are looking forward for fresh like products which are free from chemical preservatives, yet having longer shelf life. Thus, alternative processing techniques are gaining popularity among food processors to replace conventional thermal processing keeping nutritional quality, sensory attributes and food safety in mind. The alternative processing techniques such as ultrasound, gamma irradiation, high pressure processing and microwave treatment causes several modifications (structural changes, effects on swelling and solubility index, gelatinization behaviour, pasting or rheological properties, retrogradation and cooking time) in physicochemical and functional properties of pulse starches which offers several advantages from commercial point of view. This review aims to summarize the effect of different alternative processing techniques on the structure, solubility, gelatinization, retrogradation and pasting properties of various pulse starches. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05557-3.
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Affiliation(s)
- Elizabeth Thomas
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Narender Raju Panjagari
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Gaurav Kr Deshwal
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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3
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Pressure moisture treatment (PMT) of starch, a new physical modification method. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Zhang H, Feng X, Liu S, Ren F, Wang J. Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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5
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Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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6
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Liu S, Zhao L, Zhang J, Wang L, Liu H. Functional drink powders from vertical-stone-milled oat and highland barley with high dietary-fiber levels decrease the postprandial glycemic response. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104548] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022] Open
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7
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Physicochemical Properties of Rice Flour Suspension Treated by Ultrahigh Hydrostatic Pressure. J FOOD QUALITY 2021. [DOI: 10.1155/2021/8838131] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
This study investigated the physicochemical properties of rice flour suspensions under ultrahigh hydrostatic pressure (UHP) treatment. Rice flour suspensions were subjected to 200, 400, and 600 MPa of pressure for 10 min, and heat treatment was used as a control. Proximate characteristics of different rice cultivar were analyzed to amylose, damage starch content, and particle size. Changes in physicochemical properties of rice flour suspensions according to UHP treatment were analyzed to microscopic structure, iodine reaction, α-amylase hydrolysis rate, and resistant starch content. Microscopic structural analyses showed that the structures of the rice flours were altered under both heat and 600 MPa treatment conditions. Water absorption rates were highest under heat treatment (467.53–554.85%), followed by 600 MPa treatment (269.55–334.57%). Iodine reaction values increased with increasing applied pressure. α-Amylase hydrolysis rates and resistant starch contents were highest under heat treatment and increased with increasing applied pressure. Based on these results, 600 MPa treatment of rice flour suspensions was shown to be comparable to heat treatment; as a result, the development of the new rice processing method with different physicochemical properties is expected from rice cultivars treated under UHP processing methods.
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Park S, Kim YR. Clean label starch: production, physicochemical characteristics, and industrial applications. Food Sci Biotechnol 2021; 30:1-17. [PMID: 33552613 PMCID: PMC7847421 DOI: 10.1007/s10068-020-00834-3] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 09/23/2020] [Accepted: 09/25/2020] [Indexed: 11/30/2022] Open
Abstract
Recently, health-conscious consumers have a tendency to avoid the use of modified starch in their food products because of reluctance regarding food additives or chemical processes. The present paper considers the characteristics and manufacturing methods of clean label starch, which is free from chemical modification. Clean label starch manufacturing is mainly dependent on starch blending, physical and enzymatic modification methods. Physical modifications include ultrasound, hydrothermal (e.g., heat-moisture treatment and annealing), pre-gelatinization (e.g., drum drying, roll drying, spray cooking, and extrusion cooking), high-pressure (high hydrostatic pressure), and pulsed electric field treatments. These physical processes allow variation of starch properties, such as morphological, thermal, rheological, and pasting properties. Enzyme treatment can change the properties of starch more dramatically. Actual use of clean label starch with such altered properties has occurred in industry and is described here. This review may provide useful information on the current status and future direction of clean label starch in the field of food science.
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Affiliation(s)
- Shinjae Park
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
| | - Yong-Ro Kim
- Department of Biosystems and Biomaterials Science and Engineering, Seoul National University, Seoul, 08826 Republic of Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
- Center for Food and Bioconvergence, Seoul National University, Seoul, 08826 Republic of Korea
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9
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Chou S, Li B, Tan H, Cui H, Zhang S, Wang H, Meng X. Effect of ultrahigh pressure on structural and physicochemical properties of rice and corn starch in complexes with apple polyphenols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5395-5402. [PMID: 32535914 DOI: 10.1002/jsfa.10589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 06/05/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ultrahigh-pressure (UHP) treatment, a non-thermal processing technology, exerts a bactericidal effect and affects food texture. How UHP treatments influence starch-polyphenol complexes has not yet been reported. Here, we studied the effects of UHP treatment on the structure of common rice starch (CRS)-apple polyphenol (AP) and common corn starch (CCS)-AP mixtures. RESULTS Overall, UHP treatment decreased the particle size of the CRS-AP and CCS-AP composites. Furthermore, the ΔH values of the CRS-AP and CCS-AP mixtures decreased, and the heating stability was improved after UHP treatment. X-ray diffraction indicated that the relative crystallinity of the mixtures was unaffected by UHP treatment. Fourier-transform infrared spectroscopy proved that no new absorption peaks were observed in the infrared spectra, and the order of starch-AP was decreased after UHP treatment. These results indicated that UHP treatment inhibited the retrogradation of the starch-AP mixture. Our analyses of the microstructures of CRS-AP and CCS-AP mixtures showed increased folding and more pronounced network structures under high-pressure. CONCLUSIONS These results provide a theoretical basis for further exploring the properties of starch-AP mixtures following UHP treatment and provide insights regarding the use of UHP treatments for food production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Shuyi Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hanchen Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
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10
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Rahman MH, Mu T, Zhang M, Ma M, Sun H. Comparative study of the effects of high hydrostatic pressure on physicochemical, thermal, and structural properties of maize, potato, and sweet potato starches. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14852] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Md. Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key laboratory of Agro‐Product Processing, Ministry of Agriculture and Rural Affairs Beijing PR China
| | - Tai‐Hua Mu
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key laboratory of Agro‐Product Processing, Ministry of Agriculture and Rural Affairs Beijing PR China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key laboratory of Agro‐Product Processing, Ministry of Agriculture and Rural Affairs Beijing PR China
| | - Meng‐Mei Ma
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key laboratory of Agro‐Product Processing, Ministry of Agriculture and Rural Affairs Beijing PR China
| | - Hong‐Nan Sun
- Laboratory of Food Chemistry and Nutrition Science Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key laboratory of Agro‐Product Processing, Ministry of Agriculture and Rural Affairs Beijing PR China
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11
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EE KY, ENG MK, LEE ML. Physicochemical, thermal and rheological properties of commercial wheat flours and corresponding starches. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.39718] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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12
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Lin T, Fernández-Fraguas C. Effect of thermal and high-pressure processing on the thermo-rheological and functional properties of common bean (Phaseolus vulgaris L.) flours. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109325] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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13
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14
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Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes. Int J Biol Macromol 2020; 149:246-255. [PMID: 31958556 DOI: 10.1016/j.ijbiomac.2020.01.161] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/10/2020] [Accepted: 01/16/2020] [Indexed: 01/15/2023]
Abstract
The pasting behavior of rice starch and its relationship with cooking properties of rice have been extensively studied. However, the viscosity changes of rice starch and flour under conventional cooking mode and high temperature and high pressure (HTHP) mode remain unknown. In this study, three typical rice starches and seven rice flours of different types and varieties were used to evaluate the effect of cooking modes on their pasting behaviors. A detailed discussion about the relationships among chemical composition, thermal properties, and crystallinity were conducted to explain the different pasting behaviors of the rice samples. The pasting behavior of rice starch was found to be similar with rice flour under standard and conventional heating modes, while remarkably different when treated at different HTHP levels, especially for sticky rice flour. The morphological changes of rice samples at 95 °C and 120 °C confirmed that high temperature long time heating caused extending of molecules, which exhibited layered structure at 120 °C. The rice flour samples showed different morphologies after heating at different modes due to varied amylose content and crystallinity, which contributed to different pasting behavior. These results provide useful information for developing strategies to control rice cooking and improve eating quality.
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15
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Physical modification of starch: changes in glycemic index, starch fractions, physicochemical and functional properties of heat-moisture treated buckwheat starch. Journal of Food Science and Technology 2020; 57:2941-2948. [PMID: 32624599 DOI: 10.1007/s13197-020-04326-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/17/2019] [Accepted: 03/05/2020] [Indexed: 10/24/2022]
Abstract
Native buckwheat starch was extracted and modified by heat-moisture treatment (HMT) with different treatment time (15, 30 and 45 min) to investigate its effect on physicochemical, morphological, functional properties, starch profile (rapidly digestible starch, RDS; slowly digestible starch, SDS and resistant starch, RS fractions) and expected glycemic index (eGI). Results revealed that with increasing time duration of HMT from 15 to 45 min, amylose content, pasting temperature and thermostability increased substantially whereas swelling power, solubility and viscosity parameters decreased. The SEM micrographs showed that HMT caused fissures in the granule and surface indentation. HMT-45 (starch treated for 45 min) had the lowest RDS content (29.33%) and the highest SDS (51.30%) and RS (8.21%) levels. The decreased hydrolysis rate, high amylose and RS content of HMT-45 resulted in a significant decrease in estimated glycemic index (eGI) values from 51.49% (Native) to 44.16% (HMT-45) thus indicating its role in prevention of non-insulin- dependent diabetes.
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16
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Liu S, Zhao L, Wang L, Liu H. Microstructure-modified products from stone-milled wheat bran powder improve glycemic response and sustain colonic fermentation. Int J Biol Macromol 2019; 153:1193-1201. [PMID: 31756467 DOI: 10.1016/j.ijbiomac.2019.10.249] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 10/26/2019] [Accepted: 10/26/2019] [Indexed: 01/01/2023]
Abstract
Accumulating evidence indicates carbohydrates that escape digestion from upper gastrointestinal tract can reduce glycemic response, enter the colon where they are fermented by the gut microbiota and thus exert multiple healthy benefits to host. A vertical stone milling process was used to prepare a natural wheat bran powder (SWB) containing pericarp, spermoderm, nucellar layer, aleurone layer, germ, and 15% starchy endosperm of wheat kernel, with the result that protein, amylose, and dietary fiber significantly raised comparing to wheat flour (WF). Two types of products, a powdered drink (SWB-D) and a puffed particle (SWB-P), were extruded from SWB, which underwent a gradient of gelatinization and recrystallization with progressively increased resistant starch (RS) content. Starch-protein complexes were detected in SWB-D and SWB-P, concurrently accounting for lower in vitro digestibility and human glycemic response than those of WF noodles. Intake of SWB-D and SWB-P by healthy volunteers elevated level and extended duration of breath hydrogen indicative of higher gut microbiota fermentation. Therefore, RS and starch-protein complexes formed during extrusion reduce digestibility of SWB and sustain colonic fermentation with health-promoting potential targeting the gut microbiota.
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Affiliation(s)
- Shuang Liu
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic and Developmental Sciences, and School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Liping Zhao
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic and Developmental Sciences, and School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Linghua Wang
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic and Developmental Sciences, and School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
| | - Hang Liu
- State Key Laboratory of Microbial Metabolism, Joint International Research Laboratory of Metabolic and Developmental Sciences, and School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
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17
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Lin T, O'Keefe S, Duncan S, Fernández-Fraguas C. Manipulation of the dry bean (Phaseolus vulgaris L.) matrix by hydrothermal and high-pressure treatments: Impact on in vitro bile salt-binding ability. Food Chem 2019; 310:125699. [PMID: 31810727 DOI: 10.1016/j.foodchem.2019.125699] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 08/26/2019] [Accepted: 10/11/2019] [Indexed: 12/18/2022]
Abstract
The capacity of high-fiber foods to sequester BS during digestion is considered a mechanism to lower serum-cholesterol. We investigated the effect of hydrothermal (HT) and high-hydrostatic-pressure (HHP) on the bile salt (BS)-binding ability of dry beans, and how this relates to changes in bean microstructure, fiber content (insoluble-IDF/soluble-SDF), and viscosity. HT and HHP-600 MPa led to significant IDF reduction, including resistant starch (RS), whereas 150-450 MPa significantly increased RS, without modifying IDF/SDF content. Microscopy analysis showed that heating disrupted the bean cell wall integrity, protein matrix and starch granules more severely than 600 MPa; however, tightly-packed complexes of globular starch granules-protein-cell wall fiber formed at HHP ≤ 450 MPa. While HT significantly reduced BS-binding efficiency despite no viscosity change, HHP-treatments maintained or enhanced BS-retention. 600 MPa-treatment induced the maximum BS-binding ability and viscosity. These results demonstrate that BS-binding by beans is not solely based on their fiber content or viscosity, but is influenced by additional microstructural factors.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Sean O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Susan Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Cristina Fernández-Fraguas
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA; Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
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18
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Zeng F, Li T, Gao Q, Liu B, Yu S. Physicochemical properties and in vitro digestibility of high hydrostatic pressure treated waxy rice starch. Int J Biol Macromol 2018; 120:1030-1038. [DOI: 10.1016/j.ijbiomac.2018.08.121] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2018] [Revised: 08/02/2018] [Accepted: 08/23/2018] [Indexed: 11/25/2022]
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19
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20
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Jakobi S, Jekle M, Becker T. High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration. Foods 2018; 7:E78. [PMID: 29772734 PMCID: PMC5977098 DOI: 10.3390/foods7050078] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2018] [Revised: 05/14/2018] [Accepted: 05/14/2018] [Indexed: 11/30/2022] Open
Abstract
In recent years, high-pressure treatment (HPT) has become an established process concerning the preservation of food. However, studies dealing with the structural, and consequently functional modification of non-hydrated starchy matrices (moisture content ≤ 15%) by HPT are missing. To close this knowledge gap, pressure (0⁻600 MPa, 10 min) and pressurization time depending (0⁻20 min, 450 MPa) alterations of wheat flour were investigated. Pressure rise from 0 to 600 MPa or pressurization time rise from 0 to 20 min resulted in a decline of amylopectin content from 68.3 ± 2.0% to 59.7 ± 1.5% (linearly, R² = 0.83) and 59.6 ± 0.7% (sigmoidal), respectively. Thereby, detectable total amount of starch decreased from 77.7 ± 0.8% linearly to 67.6 ± 1.7%, and sigmoidal, to 69.4 ± 0.4%, respectively. Increase in pressure caused a linear decrease in gelatinization enthalpy of 33.2 ± 5.6%, and linear increase in hydration properties by 11.0 ± 0.6%. The study revealed structural and technological relevant alterations of starch-based food matrices with low moisture content by HPT, which must be taken into consideration during processing and preservation of food.
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Affiliation(s)
- Sabina Jakobi
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
| | - Mario Jekle
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
| | - Thomas Becker
- Research Group Cereal Technology and Process Engineering, Institute of Brewing and Beverage Technology, Technical University of Munich, 85354 Freising, Germany.
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21
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Behera G, Sutar P. A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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22
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Li W, Gao J, Saleh ASM, Tian X, Wang P, Jiang H, Zhang G. The Modifications in Physicochemical and Functional Properties of Proso Millet Starch after Ultra-High Pressure (UHP) Process. STARCH-STARKE 2018. [DOI: 10.1002/star.201700235] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Wenhao Li
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Jiaxing Gao
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Ahmed S. M. Saleh
- Department of Food Science and Technology; Faculty of Agriculture; Assiut University; Assiut 71526 Egypt
| | - Xiaolin Tian
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Peng Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Hao Jiang
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
| | - Guoquan Zhang
- College of Food Science and Engineering; Northwest A&F University; Yangling 712100 China
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23
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Liu M, Wu NN, Yu GP, Zhai XT, Chen X, Zhang M, Tian XH, Liu YX, Wang LP, Tan B. Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure. STARCH-STARKE 2017. [DOI: 10.1002/star.201700082] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ming Liu
- College of Food Science; Northeast Agricultural University; Haerbin P.R. China
- Academy of State Administration of Grain; Beijing P.R. China
| | - Na-Na Wu
- Academy of State Administration of Grain; Beijing P.R. China
| | - Guo-Ping Yu
- College of Food Science; Northeast Agricultural University; Haerbin P.R. China
| | - Xiao-Tong Zhai
- Academy of State Administration of Grain; Beijing P.R. China
| | - Xue Chen
- College of Food Science; Northeast Agricultural University; Haerbin P.R. China
- Academy of State Administration of Grain; Beijing P.R. China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU); Beijing P.R. China
| | - Xiao-Hong Tian
- Academy of State Administration of Grain; Beijing P.R. China
| | - Yan-Xiang Liu
- Academy of State Administration of Grain; Beijing P.R. China
| | - Li-Ping Wang
- Academy of State Administration of Grain; Beijing P.R. China
| | - Bin Tan
- Academy of State Administration of Grain; Beijing P.R. China
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25
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Song MR, Choi SH, Oh SM, Kim HY, Bae JE, Park CS, Kim BY, Baik MY. Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP). Food Sci Biotechnol 2017; 26:671-678. [PMID: 30263591 PMCID: PMC6049584 DOI: 10.1007/s10068-017-0106-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2016] [Revised: 02/10/2017] [Accepted: 02/13/2017] [Indexed: 11/27/2022] Open
Abstract
Amorphous granular starches (AGS) and non-granular amorphous starches (non-AGS) of corn, tapioca and rice were prepared using high hydrostatic pressure (HHP) treatment with ethanol and water washing, respectively and their physicochemical properties were investigated. Water holding capacity and apparent viscosity of AGS and non-AGS were higher than those of native one in all starches. In RVA pasting properties, AGS and non-AGS showed higher pasting temperature and lower peak viscosity than those of native one. Furthermore, non-AGS showed distinctively lower peak viscosity compared to that of AGS possibly due to its non-granular structure. Apparent viscosity of non-AGS revealed relatively lower than commercial pre-gelatinized starch because of heat and pressure-induced gelatinization. Maintaining granular structure in HHP treated pre-gelatinized starch provide a distinctive physicochemical characteristics compared to native starch and preparation of gelatinized starch with different gelatinization and washing methods could cause big differences in their physicochemical properties.
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Affiliation(s)
- Mi-Ra Song
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Seung-Hyun Choi
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Hui-yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Ji-Eun Bae
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Cheon-Seok Park
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Byung-Yong Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, Gyeonggi 17104 Korea
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In vitro digestibility and changes in physicochemical and textural properties of tartary buckwheat starch under high hydrostatic pressure. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.015] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Liu H, Fan H, Cao R, Blanchard C, Wang M. Physicochemical properties and in vitro digestibility of sorghum starch altered by high hydrostatic pressure. Int J Biol Macromol 2016; 92:753-760. [DOI: 10.1016/j.ijbiomac.2016.07.088] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2016] [Revised: 07/25/2016] [Accepted: 07/26/2016] [Indexed: 10/21/2022]
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28
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Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures. Carbohydr Polym 2016; 150:299-307. [DOI: 10.1016/j.carbpol.2016.05.039] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2015] [Revised: 05/09/2016] [Accepted: 05/12/2016] [Indexed: 01/12/2023]
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29
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Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Yang Z, Swedlund P, Gu Q, Hemar Y, Chaieb S. Retrogradation of Maize Starch after High Hydrostatic Pressure Gelation: Effect of Amylose Content and Depressurization Rate. PLoS One 2016; 11:e0156061. [PMID: 27219066 PMCID: PMC4878743 DOI: 10.1371/journal.pone.0156061] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Accepted: 05/09/2016] [Indexed: 11/19/2022] Open
Abstract
High hydrostatic pressure (HHP) has been employed to gelatinize or physically modify starch dispersions. In this study, waxy maize starch, normal maize starch, and two high amylose content starch were processed by a HHP of the order of 600 MPa, at 25°C for 15min. The effect of HHP processing on the crystallization of maize starches with various amylose content during storage at 4°C was investigated. Crystallization kinetics of HHP treated starch gels were investigated using rheology and FTIR. The effect of crystallization on the mechanical properties of starch gel network were evaluated in terms of dynamic complex modulus (G*). The crystallization induced increase of short-range helices structures were investigated using FTIR. The pressure releasing rate does not affect the starch retrogradation behaviour. The rate and extent of retrogradation depends on the amylose content of amylose starch. The least retrogradation was observed in HHP treated waxy maize starch. The rate of retrogradation is higher for HHP treated high amylose maize starch than that of normal maize starch. A linear relationship between the extent of retrogradation (phase distribution) measured by FTIR and G* is proposed.
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Affiliation(s)
- Zhi Yang
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Peter Swedlund
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Qinfen Gu
- Australian Synchrotron, 800 Blackburn Rd., Clayton 3168, Australia
| | - Yacine Hemar
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Sahraoui Chaieb
- Division of Biological and Environmental Science and Engineering, KAUST, Thuwal, 23955, KSA
- Lawrence Berkeley National Laboratory, 1 Cyclotron Road, Mailstop 6R-2100. Berkeley, CA, 94720, United States of America
- * E-mail: ;
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31
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Duan D, Tu Z, Wang H, Sha X, Zhu X. Physicochemical and rheological properties of modified rice amylose by dynamic high-pressure microfluidization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1178283] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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32
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Liu H, Wang L, Cao R, Fan H, Wang M. In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure. Carbohydr Polym 2016; 144:1-8. [PMID: 27083786 DOI: 10.1016/j.carbpol.2016.02.028] [Citation(s) in RCA: 74] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2015] [Revised: 01/31/2016] [Accepted: 02/08/2016] [Indexed: 11/16/2022]
Abstract
High hydrostatic pressure (HHP), a non-thermal processing technology, was applied at 120, 240, 360, 480, and 600MPa to assess its effect on the in vitro digestibility, physicochemical, and structural properties of common buckwheat starch (CBS). HHP treatment resulted in CBS granules with more rough surfaces. With the increasing pressure level, amylose content, pasting temperature, and thermal stability substantially increased and relative crystallinity, hardness, swelling power, and viscosity decreased. At 120-480MPa, HHP did not affect the 'A'-type crystalline pattern of CBS. However, at 600MPa, HHP contributed to a similar 'B'-type pattern. Compared with native starch, HHP-modified CBS samples had lower in vitro hydrolysis, reduced content of rapidly digestible starch, and increased levels of slowly digestible starch and resistant starch. These results revealed that the in vitro digestibility, physicochemical, and structural properties of CBS are effectively modified by HHP.
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Affiliation(s)
- Hang Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China; School of Biomedical Science, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.
| | - Lijing Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Rong Cao
- College of Science, Northwest A&F University, Yangling 712100, PR China.
| | - Huanhuan Fan
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
| | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China.
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Mu TH, Zhang M, Raad L, Sun HN, Wang C. Effect of α-Amylase Degradation on Physicochemical Properties of Pre-High Hydrostatic Pressure-Treated Potato Starch. PLoS One 2015; 10:e0143620. [PMID: 26642044 PMCID: PMC4671678 DOI: 10.1371/journal.pone.0143620] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2015] [Accepted: 11/06/2015] [Indexed: 11/25/2022] Open
Abstract
The effect of high hydrostatic pressure (HHP) on the susceptibility of potato starch (25%, w/v) suspended in water to degradation by exposure to bacterial α-amylase (0.02%, 0.04% and 0.06%, w/v) for 40 min at 25°C was investigated. Significant differences (p < 0.05) in the structure, morphology and physicochemical properties were observed. HHP-treated potato starch (PS) exposed to α-amylase (0.06%, w/v) showed a significantly greater degree of hydrolysis and amount of reducing sugar released compared to α-amylase at a concentration of 0.04% (w/v) or 0.02% (w/v). Native PS (NPS) granules have a spherical and elliptical form with a smooth surface, whereas the hydrolyzed NPS (hNPS) and hydrolyzed HHP-treated PS granules showed irregular and ruptured forms with several cracks and holes on the surface. Hydrolysis of HHP-treated PS by α-amylase could decrease the average granule size significantly (p <0.05) from 29.43 to 20.03 μm. Swelling power decreased and solubility increased with increasing enzyme concentration and increasing pressure from 200-600 MPa, with the exception of the solubility of HHP-treated PS at 600 MPa (HHP600 PS). Fourier transform infrared spectroscopy (FTIR) showed extensive degradation of the starch in both the ordered and the amorphous structure, especially in hydrolyzed HHP600 PS. The B-type of hydrolyzed HHP600 PS with α-amylase at a concentration 0.06% (w/v) changed to a B+V type with an additional peak at 2θ = 19.36°. The HHP600 starch with 0.06% (w/v) α-amylase displayed the lowest value of To (onset temperature), Tc (conclusion temperature) and ΔHgel (enthalpies of gelatinization). These results indicate the pre-HHP treatment of NPS leads to increased susceptibility of the granules to enzymatic degradation and eventually changes of both the amorphous and the crystalline structures.
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Affiliation(s)
- Tai-Hua Mu
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Haidian District, Beijing, P. R. China
| | - Miao Zhang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Haidian District, Beijing, P. R. China
| | - Leyla Raad
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Haidian District, Beijing, P. R. China
| | - Hong-Nan Sun
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Haidian District, Beijing, P. R. China
| | - Cheng Wang
- Institute of Quality Standard and Testing Technology for Agro-Products, Xinjiang Academy of Agricultural sciences, Xinjiang Uygur Autonomous Region, China
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35
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Guo Z, Zeng S, Lu X, Zhou M, Zheng M, Zheng B. Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure. Food Chem 2015; 186:223-30. [DOI: 10.1016/j.foodchem.2015.03.069] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2015] [Revised: 03/16/2015] [Accepted: 03/19/2015] [Indexed: 11/29/2022]
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36
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Li W, Guo H, Wang P, Tian X, Zhang W, Saleh AS, Zheng J, Ouyang S, Luo Q, Zhang G. Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization. Carbohydr Polym 2015; 131:432-8. [DOI: 10.1016/j.carbpol.2015.05.076] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2014] [Revised: 05/28/2015] [Accepted: 05/29/2015] [Indexed: 12/01/2022]
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37
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Song M, Choi S, Kim H, Kim B, Baik M. Efficiency of high hydrostatic pressure in preparing amorphous granular starches. STARCH-STARKE 2015. [DOI: 10.1002/star.201500002] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Mi‐Ra Song
- Department of Food Science and BiotechnologyInstitute of Life Science and ResourcesKyung Hee UniversityYongin, Gyeonggi‐doRepublic of Korea
| | - Seung‐Hyun Choi
- Department of Food Science and BiotechnologyInstitute of Life Science and ResourcesKyung Hee UniversityYongin, Gyeonggi‐doRepublic of Korea
| | - Hyun‐Seok Kim
- Department of Food Science and BiotechnologyAndong National UniversityAndong, Gyeongsangbuk‐doRepublic of Korea
| | - Byung‐Yong Kim
- Department of Food Science and BiotechnologyInstitute of Life Science and ResourcesKyung Hee UniversityYongin, Gyeonggi‐doRepublic of Korea
| | - Moo‐Yeol Baik
- Department of Food Science and BiotechnologyInstitute of Life Science and ResourcesKyung Hee UniversityYongin, Gyeonggi‐doRepublic of Korea
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38
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Effects of Pressure, Temperature, Treatment Time, and Storage on Rheological, Textural, and Structural Properties of Heat-Induced Chickpea Gels. Foods 2015; 4:80-114. [PMID: 28231191 PMCID: PMC5302330 DOI: 10.3390/foods4020080] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2015] [Revised: 04/07/2015] [Accepted: 04/09/2015] [Indexed: 12/02/2022] Open
Abstract
Pressure-induced gelatinization of chickpea flour (CF) was studied in combination with subsequent temperature-induced gelatinization. CF slurries (with 1:5 flour-to-water ratio) and CF in powder form were treated with high hydrostatic pressure (HHP), temperature (T), and treatment time (t) at three levels (200, 400, 600 MPa; 10, 25, 50 °C; 5, 15, 25 min). In order to investigate the effect of storage (S), half of the HHP-treated CF slurries were immediately analyzed for changes in oscillatory rheological properties under isothermal heating at 75 °C for 15 min followed by cooling to 25 °C. The other half of the HHP-treated CF slurries were refrigerated (at 4 °C) for one week and subsequently analyzed for changes in oscillatory properties under the same heating conditions as the unrefrigerated samples. HHP-treated CF in powder form was analyzed for changes in textural properties of heat-induced CF gels under isothermal heating at 90 °C for 5 min and subsequent cooling to 25 °C. Structural changes during gelatinization were investigated using microscopy. Pressure had a more significant effect on rheological and textural properties, followed by T and treatment t (in that order). Gel aging in HHP-treated CF slurries during storage was supported by rheological measurements.
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39
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Guo Z, Zeng S, Zhang Y, Lu X, Tian Y, Zheng B. The effects of ultra-high pressure on the structural, rheological and retrogradation properties of lotus seed starch. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.014] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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40
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Jiang B, Li W, Hu X, Wu J, Shen Q. Rheology of Mung Bean Starch Treated by High Hydrostatic Pressure. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.819363] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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42
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Alvarez MD, Fuentes R, Olivares MD, Canet W. Effects of high hydrostatic pressure on rheological and thermal properties of chickpea (Cicer arietinum L.) flour slurry and heat-induced paste. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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43
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Jiang B, Li W, Shen Q, Hu X, Wu J. Effects of High Hydrostatic Pressure on Rheological Properties of Rice Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2012.709209] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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44
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Vallons KJR, Ryan LAM, Arendt EK. Pressure-Induced Gelatinization of Starch in Excess Water. Crit Rev Food Sci Nutr 2013; 54:399-409. [DOI: 10.1080/10408398.2011.587037] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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45
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Modification of structure and mixing properties of wheat flour through high-pressure processing. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.030] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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47
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Effect of dynamic high-pressure microfluidization on the morphology characteristics and physicochemical properties of maize amylose. STARCH-STARKE 2012. [DOI: 10.1002/star.201200120] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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48
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Le Thanh-Blicharz J, Lewandowicz G, Błaszczak W, Prochaska K. Starch modified by high-pressure homogenisation of the pastes – Some structural and physico-chemical aspects. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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49
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Kim HS, Kim BY, Baik MY. Application of Ultra High Pressure (UHP) in Starch Chemistry. Crit Rev Food Sci Nutr 2012; 52:123-41. [DOI: 10.1080/10408398.2010.498065] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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50
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Hu X, Xu X, Jin Z, Tian Y, Bai Y, Xie Z. Retrogradation properties of rice starch gelatinized by heat and high hydrostatic pressure (HHP). J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.05.021] [Citation(s) in RCA: 79] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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