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Thermal, structural, and emulsifying properties of pumpkin seed protein isolate subjected to pH-shifting treatment. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01776-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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2
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Impact of Heating Temperature on the Crystallization, Structural, Pasting, and Hydration Properties of Pre-Gelatinized Adlay Flour and Its Implementation in Instant Porridge Product. CRYSTALS 2022. [DOI: 10.3390/cryst12050689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Pre-gelatinization by using an autoclave is the simplest lab-scale method for preparing instant flour from adlay. The effect of heating temperatures (60 °C, 80 °C, and 100 °C) on the structural and pasting properties of pre-gelatinized adlay flour was studied. Moreover, the sensory acceptability of instant porridge prepared from this flour was investigated. Results showed that the shapes of starch granules of pre-gelatinized adlay flour started to disappear at a temperature of 80 °C. However, the crystallinity of the flour gelatinized at 60 °C was higher than that of flours gelatinized at other temperatures. The treatment increased water absorption, water solubility, and swelling power of pre-gelatinized adlay flour. It changed the pasting properties of pre-gelatinized adlay flour and decreased the lightness of pre-gelatinized adlay flour. Overall, the panelists preferred the instant porridge made from pre-gelatinized adlay flour prepared from 100 °C
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3
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Junejo SA, Flanagan BM, Zhang B, Dhital S. Starch structure and nutritional functionality - Past revelations and future prospects. Carbohydr Polym 2022; 277:118837. [PMID: 34893254 DOI: 10.1016/j.carbpol.2021.118837] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 10/17/2021] [Accepted: 10/28/2021] [Indexed: 02/08/2023]
Abstract
Starch exists naturally as insoluble semi-crystalline granules assembled by amylose and amylopectin. Acknowledging the pioneers, we have reviewed the major accomplishments in the area of starch structure from the early 18th century and further established the relation of starch structure to nutritional functionality. Although a huge array of work is reported in the area, the review identified that some features of starch are still not fully understood and needs further elucidation. With the rise of diet-related diseases, it has never been more important to understand starch structure and use that knowledge to improve the nutritional value of the world's principal energy source.
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Affiliation(s)
- Shahid Ahmed Junejo
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China
| | - Bernadine M Flanagan
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland 4072, Australia
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou 510640, China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton Campus, VIC 3800, Australia.
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4
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Li S, Liang J, Ma Y, Ding Y, Luo J, Yu H, Sun J, Liu Y. Physicochemical properties of red millet: A novel Chinese rice wine brewing material. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15556] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Suping Li
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jingjing Liang
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yanli Ma
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Yufeng Ding
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Jiancheng Luo
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Haiyan Yu
- Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology Nanyang Institute of Technology Nanyang China
| | - Jianfeng Sun
- College of Food Science and Technology Hebei Agricultural University Baoding China
| | - Yaqiong Liu
- College of Food Science and Technology Hebei Agricultural University Baoding China
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5
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Han CM, Shin JH, Kwon JB, Kim JS, Won JG, Kim JS. Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting. Foods 2021; 10:foods10040746. [PMID: 33915963 PMCID: PMC8067219 DOI: 10.3390/foods10040746] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 03/24/2021] [Accepted: 03/27/2021] [Indexed: 11/16/2022] Open
Abstract
Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6-12 (51.0-55.3%), and enhanced crystallinity (30.7-35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.
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Affiliation(s)
- Chae-Min Han
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
- Major in Food Biomaterials, School of Food Science & Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Jong-Hee Shin
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
| | - Jung-Bae Kwon
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
| | - Jong-Soo Kim
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
| | - Jong-Gun Won
- Division of Crops Research, Gyeongsangbuk-do Provincial Agricultural Research & Extension Services, Daegu 41404, Korea; (C.-M.H.); (J.-H.S.); (J.-B.K.); (J.-S.K.); (J.-G.W.)
| | - Jong-Sang Kim
- Major in Food Biomaterials, School of Food Science & Biotechnology, Kyungpook National University, Daegu 41566, Korea
- Correspondence:
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6
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Igbokwe CJ, Wei M, Feng Y, Duan Y, Ma H, Zhang H. Coix Seed: A Review of Its Physicochemical Composition, Bioactivity, Processing, Application, Functionality, and Safety Aspects. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1892129] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Chidimma Juliet Igbokwe
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Department of Food Science and Technology, University of Nigeria Nsukka, Enugu State, Nigeria
| | - Ming Wei
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuqin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
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Abstract
Resistant starch, microbiome, and precision modulation. Mounting evidence has positioned the gut microbiome as a nexus of health. Modulating its phylogenetic composition and function has become an attractive therapeutic prospect. Resistant starches (granular amylase-resistant α-glycans) are available as physicochemically and morphologically distinguishable products. Attempts to leverage resistant starch as microbiome-modifying interventions in clinical studies have yielded remarkable inter-individual variation. Consequently, their utility as a potential therapy likely depends predominantly on the selected resistant starch and the subject's baseline microbiome. The purpose of this review is to detail i) the heterogeneity of resistant starches, ii) how resistant starch is sequentially degraded and fermented by specialized gut microbes, and iii) how resistant starch interventions yield variable effects on the gut microbiome.
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Affiliation(s)
- Peter A. Dobranowski
- Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, Ontario, Canada
- Ottawa Institute of Systems Biology, University of Ottawa, Ottawa, Ontario, Canada
| | - Alain Stintzi
- Department of Biochemistry, Microbiology and Immunology, University of Ottawa, Ottawa, Ontario, Canada
- Ottawa Institute of Systems Biology, University of Ottawa, Ottawa, Ontario, Canada
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8
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Thakur M, Sharma N, Rai AK, Singh SP. A novel cold-active type I pullulanase from a hot-spring metagenome for effective debranching and production of resistant starch. BIORESOURCE TECHNOLOGY 2021; 320:124288. [PMID: 33120064 DOI: 10.1016/j.biortech.2020.124288] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/13/2020] [Accepted: 10/15/2020] [Indexed: 06/11/2023]
Abstract
Pullulanase is a potent enzyme for starch debranching. In this study, a novel type I pullulanase (PulM) was identified from the metagenome of a thermal aquatic habitat that exhibits optimal activity of debranching at 40 °C temperature and pH 6.0 to 7.0. More than 50% enzymatic activity was detected at the low temperature of 4 °C, determining it a cold-active type I pullulanase. It was able to efficiently catalyze the hydrolysis of α-1,6-glycosidic linkages in pullulan, with a specific activity of 177 U mg-1. The results determined PulM to be a potential starch debranching biocatalyst, causing a significant increase of about 80% in the apparent amylose content of potato starch. Retrogradation of the debranched starch resulted in the formation of resistant starch 3. The yield of resistant starch was estimated to be about 45%. The resistant starch exhibited higher crystallinity, enhanced heat-stability, and resistance to α-amylase digestion, as compared to native starch.
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Affiliation(s)
- Monika Thakur
- Center of Innovative and Applied Bioprocessing (DBT-CIAB), SAS Nagar, Sector 81, Mohali, India; Department of Biotechnology, Panjab University, Chandigarh, India
| | - Nitish Sharma
- Center of Innovative and Applied Bioprocessing (DBT-CIAB), SAS Nagar, Sector 81, Mohali, India; Department of Biotechnology, Panjab University, Chandigarh, India
| | - Amit K Rai
- Institute of Bioresources and Sustainable Development (DBT-IBSD), Sikkim Centre, Tadong, India
| | - Sudhir P Singh
- Center of Innovative and Applied Bioprocessing (DBT-CIAB), SAS Nagar, Sector 81, Mohali, India.
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9
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Wang H, Ding J, Xiao N, Liu X, Zhang Y, Zhang H. Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds. Food Chem 2020; 318:126489. [DOI: 10.1016/j.foodchem.2020.126489] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 02/04/2020] [Accepted: 02/23/2020] [Indexed: 12/14/2022]
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10
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Chen LC, Fan ZY, Wang HY, Wen DC, Zhang SY. Effect of polysaccharides from adlay seed on anti-diabetic and gut microbiota. Food Funct 2020; 10:4372-4380. [PMID: 31276140 DOI: 10.1039/c9fo00406h] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Diabetes is a chronic metabolic disease characterized by elevated blood glucose levels due to insulin resistance and β-cell dysfunction. This study aims to examine the effects of polysaccharides from adlay seeds (PAS) on hyperglycemia and gut microbiota in streptozocin (STZ)-induced diabetic mice. The administration of PAS in diabetic mice caused a significant decrease in the glucose level and serum levels of glycosylated hemoglobin (HbA1c). Similarly, PAS also showed decreased total cholesterol (TC) and triglyceride (TG) concentrations. Furthermore, a significant increase in the concentrations of glucagon-like peptide 1 (GLP-1) was observed. Unexpectedly, PAS reduced the concentrations of anti-amyloid beta (Aβ1-42) protein. Also, histopathological examination showed that PAS contributed to the reduction of STZ-lesioned pancreatic cells. Metformin treatment significantly reduced the diversity of the gut microbiota, while PAS treatment altered the diversity and composition of the microbiota. Collectively, our findings demonstrate that the hypoglycemic effects of PAS in type-2 diabetic mice (T2D) may be associated with the regulation of the intestinal microbiota and its metabolic pathways.
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Affiliation(s)
- Li-Chun Chen
- College of Food & Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, China.
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11
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Gong M, Zhou Z, Jin J, Yu Y, Liu S, Han X, Zhong F, Mao J. Effects of soaking on physicochemical properties of four kinds of rice used in Huangjiu brewing. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102855] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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12
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Physicochemical and Morphological Properties of Extruded Adlay (Coix lachryma-jobi L) Flour. J CHEM-NY 2019. [DOI: 10.1155/2019/6239870] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effects of extrusion treatment on the structure and properties of adlay (Job’s tears) were investigated. Adlay flour was extruded through a twin-screw extruder with different parameters, including barrel temperature (80–160°C), moisture content (19–27%), and screw speed (170–330 rpm). The results showed that although the expansion index increased with increasing temperature, an increase in moisture content significantly decreased the EI (p<0.05). Extrusion improved the water solubility index and water absorption index of adlay flour (p<0.05). Furthermore, analysis of the gelating properties revealed that the structure and function of adlay flour had radically changed. After extrusion, the viscosity of the adlay flour decreased (peak viscosity decreased by more than 1000 cP), and its fluidity increased. The rheological data were modeled by the Herschel–Bulkley model. X-ray diffraction experiments showed that extrusion contributed to a decrease in relative crystallinity. Scanning electron microscopy revealed that extrusion damaged the basic structure of adlay flour, causing holes and pits on the extrudate surface. Compared to the native adlay flour, the extrusion resulted in significantly changing the pasting, gelating, thermal, rheological, and morphological properties of adlay flour. In conclusion, the extrusion can alter adlay characteristics, but it is necessary to choose appropriate conditions to attain the desired properties.
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13
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Lee CJ, Na JH, Park JY, Chang PS. Structural Characteristics and In Vitro Digestibility of Malic Acid-Treated Corn Starch with Different pH Conditions. Molecules 2019; 24:E1900. [PMID: 31108865 PMCID: PMC6571558 DOI: 10.3390/molecules24101900] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 05/13/2019] [Accepted: 05/16/2019] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to investigate the influence of pH value on the in vitro digestibility of malic acid-treated corn starch in relation to its structural properties. Varying pH values (1.5-8.5) of 2 M malic acid solution were combined with corn starch in a forced-air oven at 130 °C for 12 h. Using Fourier-transform infrared spectroscopy (FT-IR), carbonyl groups were detected in malic acid-treated corn starch, indicating cross-linking through esterification. As the pH value of malic acid-treated corn starch decreased from 8.5 to 1.5, the resistant starch content increased from 18.2 to 74.8%. This was the result of an increased degree of substitution and was maintained after gelatinization. The granular structure of malic acid-treated corn starches was not destroyed, and the starches maintained birefringence. This malic acid-treated corn starch could be utilized in heat processed foods such as bread and cookies as well as in products with reduced calories.
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Affiliation(s)
- Chang Joo Lee
- Department of Food Science and Biotechnology, Wonkwang University, Iksan 54538, Korea.
| | - Jong Hee Na
- Department of Biotechnology, College of Life Science and Biotechnology, Korea University, Seoul 02841, Korea.
| | - Jun-Young Park
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
| | - Pahn-Shick Chang
- Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Korea.
- Center for Food and Bioconvergence, Seoul National University, Seoul 08826, Korea.
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
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14
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15
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Structural and Physicochemical Characteristics of Granular Malic Acid-Treated Sweet Potato Starch Containing Heat-Stable Resistant Starch. J CHEM-NY 2019. [DOI: 10.1155/2019/2903252] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
This study investigated the structural and physicochemical characteristics of malic acid-treated sweet potato starch. Sweet potato starch mixed with various concentrations of malic acid solution underwent either thermal or nonthermal treatment. Observation of samples under a light microscope ensured the maintenance of granular shape and the Maltese cross. FT-IR spectra displayed a distinct carbonyl peak at 1722 cm−1, and analysis of the degree of substitution (DS) indicated an increase in the extent of ester bonds with increasing concentrations of malic acid. The DS of 2.0M-130 (0.214) was the highest and that of 0.5M-130 was the lowest (0.088) among the reacted starches. In vitro digestion test revealed an increased amount of resistant starch when a high concentration of malic acid was used. In addition, thermally treated samples maintained a higher content of resistant starch (RS) after 30 min of cooking at 100°C. After cooking, 2.0M-130 had an RS fraction of 53.4% which was reduced to 49.9% after cooking, revealing greater heat stability compared with nonthermally treated samples. The structure of malic acid-treated starch was investigated using a differential scanning calorimeter (DSC), an X-ray diffractometer, a rapid visco analyzer (RVA), and analysis of apparent amylose content. The results showed that thermal and malic acid treatment of starch caused not only partial hydrolysis but also rearrangement of the crystalline area and helix structure of starch by esterification. Analysis of malic acid-treated starch, using a rapid visco analyzer showed no pasting properties, due to lack of its swelling caused by the malic acid cross link.
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16
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17
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Remya R, Jyothi AN, Sreekumar J. Effect of chemical modification with citric acid on the physicochemical properties and resistant starch formation in different starches. Carbohydr Polym 2018; 202:29-38. [DOI: 10.1016/j.carbpol.2018.08.128] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2018] [Revised: 08/28/2018] [Accepted: 08/28/2018] [Indexed: 10/28/2022]
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18
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Miao L, Zhao S, Zhang B, Tan M, Niu M, Jia C, Huang Q. Understanding the supramolecular structures and pasting features of adlay seed starches. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.034] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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19
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Wang L, Wang W, Wang Y, Xiong G, Mei X, Wu W, Ding A, Li X, Qiao Y, Liao L. Effects of fatty acid chain length on properties of potato starch–fatty acid complexes under partially gelatinization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489842] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Lan Wang
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Wei Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Yiwen Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Guangquan Xiong
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Xin Mei
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Wenjing Wu
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Anzi Ding
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Xin Li
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Yu Qiao
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
| | - Li Liao
- Hubei Academy of Agricultural Science, Institute for farm Products Processing and Nuclear-Agricultural Technology, Wuhan, China
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20
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Remya R, Jyothi AN, Sreekumar J. Morphological, structural and digestibility properties of RS4 enriched octenyl succinylated sweet potato, banana and lentil starches. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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21
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Qiu C, Wang J, Qin Y, Fan H, Xu X, Jin Z. Green Synthesis of Cyclodextrin-Based Metal-Organic Frameworks through the Seed-Mediated Method for the Encapsulation of Hydrophobic Molecules. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4244-4250. [PMID: 29621398 DOI: 10.1021/acs.jafc.8b00400] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Metal-organic frameworks (MOFs) are attracting considerable attention as a result of their unique structural properties, such as a high surface area, highly porous topology, and tunable size and shape, which enable them to have potential applications as a new class of carriers for functional agent or drug delivery. However, most of the MOFs and the polymers used are not pharmaceutically acceptable. For the first time, this study successfully conducted the rapid synthesis of cyclodextrin metal-organic frameworks (CD-MOFs) through a facile and green seed-mediated method. The size control, crystal structure, and thermal properties of CD-MOFs with and without seeds were investigated. When 1 mg/mL seed was added, the size of γ-CD-MOF crystals decreased from 6.2 ± 0.8 to 1.8 ± 0.4 μm. The CD-MOFs synthesized though the seed-mediated method had higher crystallinity and thermal stability than those that were not. Furthermore, the CD-MOFs could encapsulate hydrophobic molecules, such as Nile red (NR), which was chosen as a model, and the interaction mechanism between γ-CD-MOFs and NR was investigated. Results showed the formation of a 1:1 complex between NR and CD-MOFs, demonstrating the potential of these polymers as carriers for hydrophobic drug delivery applications.
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Tupa MV, Arroyo S, Herrera ML, Foresti ML. Production of Esterified Starches with Increased Resistant Starch Content by an α-Hydroxy Acid-Catalyzed Route. STARCH-STARKE 2018. [DOI: 10.1002/star.201700155] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Maribel V. Tupa
- Grupo de Biotecnología y Biosíntesis. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires; Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - Silvana Arroyo
- Laboratorio de Sólidos Amorfos, Instituto de Tecnologías y Ciencias de la Ingeniería “Hilario Fernández Long” (INTECIN), Facultad de Ingeniería, Universidad de Buenos Aires; Paseo Colón 850, C1063ACV Buenos Aires Argentina
| | - María L. Herrera
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
- Grupo de Biomateriales para estructurar alimentos. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires; Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
| | - María L. Foresti
- Grupo de Biotecnología y Biosíntesis. Instituto de Tecnología en Polímeros y Nanotecnología (ITPN-UBA-CONICET), Facultad de Ingeniería, Universidad de Buenos Aires; Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Las Heras 2214 (CP 1127AAR) Buenos Aires Argentina
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23
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Kim JY, Lee YK, Chang YH. Structure and digestibility properties of resistant rice starch cross-linked with citric acid. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1368551] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Ji Yeon Kim
- Department of Food and Nutrition, Kyung Hee University, Seoul, Korea
| | - Yun-Kyung Lee
- Department of Food and Nutrition, Kyung Hee University, Seoul, Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, Kyung Hee University, Seoul, Korea
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24
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Wang D, Ma X, Yan L, Chantapakul T, Wang W, Ding T, Ye X, Liu D. Ultrasound assisted enzymatic hydrolysis of starch catalyzed by glucoamylase: Investigation on starch properties and degradation kinetics. Carbohydr Polym 2017; 175:47-54. [PMID: 28917890 DOI: 10.1016/j.carbpol.2017.06.093] [Citation(s) in RCA: 63] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 06/21/2017] [Accepted: 06/22/2017] [Indexed: 01/13/2023]
Abstract
The present work investigates the synergistic impact of glucoamylase and ultrasound on starch hydrolysis. The extent of starch hydrolysis at different reaction parameters (ultrasonic intensity, temperature, reaction time) was analyzed. The hydrolysis extent increased with the reaction time and reached a maximum value under ultrasonic intensity of 7.20W/mL at 10min. Ultrasound did not alter the optimum enzymatic temperature but speeded up the thermal inactivation of glucoamylase. The evaluation of enzymatic kinetics and starch degradation kinetics indicated a promotion of the reaction rate and enzyme-substrate affinity. According to the thermodynamic results, sonoenzymolysis reactions require less energy than enzymolysis reactions. The measurement of molecular weight, solubility, thermal properties, and structures of the substrates revealed that sonoenzymolysis reaction generated greater impacts on starch properties. The molecular weight and radii of gyration decreased by 80.19% and 90.05% respectively while the starch solubility improved by 136.50%.
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Affiliation(s)
- Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Lufeng Yan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Thunthacha Chantapakul
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China.
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
| | - Xingqan Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Hangzhou 310058, China.
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25
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Remya R, Jyothi AN, Sreekumar J. Comparative study of RS4 type resistant starches derived from cassava and potato starches via octenyl succinylation. STARCH-STARKE 2017. [DOI: 10.1002/star.201600264] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Rema Remya
- Division of Crop Utilization; ICAR-Central Tuber Crops Research Institute; Sreekariyam Thiruvananthapuram Kerala India
| | - Alummoottil N Jyothi
- Division of Crop Utilization; ICAR-Central Tuber Crops Research Institute; Sreekariyam Thiruvananthapuram Kerala India
| | - Janardanan Sreekumar
- Section of Extension and Social Sciences; ICAR-Central Tuber Crops Research Institute; Sreekariyam Thiruvananthapuram Kerala India
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26
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Liu X, Zhang B, Xu JH, Mao DZ, Yang YJ, Wang ZW. Rapid determination of the crude starch content ofCoixseed and comparing the pasting and textural properties of the starches. STARCH-STARKE 2016. [DOI: 10.1002/star.201600115] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Xing Liu
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiaotong University; Shanghai P.R. China
| | - Bao Zhang
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Jun-Hua Xu
- Chenzhou Test Center for Food and Drug Control; Chenzhou P.R. China
| | - Dan-Zhuo Mao
- Shanghai Institute for Food and Drug Control; Shanghai P.R. China
| | - Yong-Jian Yang
- Shanghai Institute for Food and Drug Control; Shanghai P.R. China
| | - Zheng-Wu Wang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiaotong University; Shanghai P.R. China
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27
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Low digestion property of amylosucrase-modified waxy adlay starch. Food Sci Biotechnol 2016; 25:457-460. [PMID: 30263291 DOI: 10.1007/s10068-016-0063-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2015] [Revised: 11/05/2015] [Accepted: 12/15/2015] [Indexed: 10/22/2022] Open
Abstract
Structural and digestion properties of amylosucrase-modified waxy adlay starch were investigated. The unique reaction of amylosucrase caused a decrease and an increase in the proportion of short chains and long chains, respectively, via attachment of glucosyl units to the non-reducing ends of branch chains. The in vitro digestion profile of amylosucrase-modified starch revealed that elongated branch chains were the main reason for high contents of slowly digestible and resistant starches due to formation of a more perfect crystalline structure via easy association between elongated branch chains. The glucose response in mice after consumption of amylosucrase-modified starch was similar to the response for commercial resistant starch with a gradual increase followed by a gradual decrease in blood glucose concentrations over a prolonged time. Both in vitro and in vivo tests were used to verify increased resistance to digestive enzymes caused by amylosucrase modification.
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28
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Liu X, Wu JH, Xu JH, Mao DZ, Yang YJ, Wang ZW. The impact of heat-moisture treatment on the molecular structure and physicochemical properties of Coix
seed starches. STARCH-STARKE 2016. [DOI: 10.1002/star.201500290] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Xing Liu
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiaotong University; Shanghai P.R. China
| | - Jin-Hong Wu
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiaotong University; Shanghai P.R. China
| | - Jun-Hua Xu
- Chenzhou Test Center for Food and Drug Control; Chenzhou P.R. China
| | - Dan-Zhuo Mao
- Shanghai Institute for Food and Drug Control; Shanghai P.R. China
| | - Yong-Jian Yang
- Shanghai Institute for Food and Drug Control; Shanghai P.R. China
| | - Zheng-Wu Wang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiaotong University; Shanghai P.R. China
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29
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Ačkar Đ, Babić J, Jozinović A, Miličević B, Jokić S, Miličević R, Rajič M, Šubarić D. Starch Modification by Organic Acids and Their Derivatives: A Review. Molecules 2015; 20:19554-70. [PMID: 26516831 PMCID: PMC6331858 DOI: 10.3390/molecules201019554] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2015] [Revised: 10/14/2015] [Accepted: 10/15/2015] [Indexed: 11/21/2022] Open
Abstract
Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers are continually trying to improve its properties by different modification procedures and expand its application. What is mostly applied in this view are their chemical modifications, among which organic acids have recently drawn the greatest attention, particularly with respect to the application of starch in the food industry. Namely, organic acids naturally occur in many edible plants and many of them are generally recognized as safe (GRAS), which make them ideal modification agents for starch intended for the food industry. The aim of this review is to give a short literature overview of the progress made in the research of starch esterification, etherification, cross-linking, and dual modification with organic acids and their derivatives.
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Affiliation(s)
- Đurđica Ačkar
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Jurislav Babić
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Antun Jozinović
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Borislav Miličević
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Stela Jokić
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Radoslav Miličević
- Faculty of Technology Tuzla, University of Tuzla, Univerzitetska 8, Tuzla 75000, Bosnia and Herzegovina.
| | - Marija Rajič
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
| | - Drago Šubarić
- Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, Osijek 31000, Croatia.
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30
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Gong M, Li X, Xiong L, Sun Q. Retrogradation property of starch nanoparticles prepared by pullulanase and recrystallization. STARCH-STARKE 2015. [DOI: 10.1002/star.201500115] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Min Gong
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao P.R. China
| | - Xiaojing Li
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao P.R. China
| | - Liu Xiong
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao P.R. China
| | - Qingjie Sun
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao P.R. China
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31
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Raigond P, Ezekiel R, Raigond B. Resistant starch in food: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:1968-78. [PMID: 25331334 DOI: 10.1002/jsfa.6966] [Citation(s) in RCA: 279] [Impact Index Per Article: 31.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2014] [Revised: 10/16/2014] [Accepted: 10/16/2014] [Indexed: 05/18/2023]
Abstract
The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS.
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Affiliation(s)
- Pinky Raigond
- Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India
| | - Rajarathnam Ezekiel
- Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India
| | - Baswaraj Raigond
- Division of Crop Physiology, Biochemistry and Postharvest Technology, Central Potato Research Institute, Shimla, India
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32
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Ashwar BA, Gani A, Shah A, Wani IA, Masoodi FA. Preparation, health benefits and applications of resistant starch-a review. STARCH-STARKE 2015. [DOI: 10.1002/star.201500064] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bilal Ahmad Ashwar
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Adil Gani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Asima Shah
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology; University of Kashmir; Srinagar India
| | - Farooq Ahmad Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar India
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33
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Sun Q, Wu M, Bu X, Xiong L. Effect of the Amount and Particle Size of Wheat Fiber on the Physicochemical Properties and Gel Morphology of Starches. PLoS One 2015; 10:e0128665. [PMID: 26053534 PMCID: PMC4460077 DOI: 10.1371/journal.pone.0128665] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2014] [Accepted: 04/29/2015] [Indexed: 11/18/2022] Open
Abstract
Effects of added wheat fiber, with different levels and particle sizes, on the physicochemical properties and gel morphology of wheat starch and mung bean starch were investigated, using rapid visco analyzer (RVA), texture analyzer (TPA) and scanning electron microscopy (SEM). Each starch was added with wheat fiber at 10, 20, 30 and 40% (weight basis, g/100g), and different sizes of 60, 100 and 180 mesh, respectively. The peak viscosity (PV) of starches with wheat fiber were higher than the control. Starches had the highest PV with 40%, 60 mesh wheat fiber. The starches with wheat fiber showed higher hardness when compared to the control. Wheat starch and mung bean starch, with 40%, 60 mesh wheat fiber, had the highest hardnesses of 147.78 and 1032.11g, respectively. SEM showed that the dense honeycomb structure of starch gel was diminished with increasing wheat fiber. Additionally, the number of internal pores was reduced, and a large lamellar structure was formed.
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Affiliation(s)
- Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- * E-mail:
| | - Min Wu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xianghui Bu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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34
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Qiu C, Li X, Ji N, Qin Y, Sun Q, Xiong L. Rheological properties and microstructure characterization of normal and waxy corn starch dry heated with soy protein isolate. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.01.030] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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35
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Effect of heat-moisture treatment with maltitol on physicochemical properties of wheat starch. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.027] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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36
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37
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Effect of retrogradation time on preparation and characterization of proso millet starch nanoparticles. Carbohydr Polym 2014; 111:133-8. [DOI: 10.1016/j.carbpol.2014.03.094] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2013] [Revised: 03/27/2014] [Accepted: 03/28/2014] [Indexed: 11/21/2022]
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38
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Ačkar Đ, Šubarić D, Babić J, Miličević B, Jozinović A. Modification of wheat starch with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures. II. Chemical and physical properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1463-72. [PMID: 25114336 PMCID: PMC4108655 DOI: 10.1007/s13197-012-0642-y] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/27/2011] [Accepted: 02/03/2012] [Indexed: 10/28/2022]
Abstract
The aim of this research was to investigate the influence of modification with succinic acid/acetanhydride and azelaic acid/acetanhydride mixtures on chemical and physical properties of wheat starch. Starch was isolated from two wheat varieties and modified with mixtures of succinic acid and acetanhydride and azelaic acid and acetanhydride in 4, 6 and 8% (w/w). Total starch content, resistant starch content, degree of modification, changes in FT-IR spectra, colour, gel texture and freeze-thaw stability were determined. Results showed that resistant starch content increased by both investigated modifications, and degree of modification increased proportionally to amount of reagents used. FT-IR analysis of modified starches showed peak around 1,740 cm(-1), characteristic for carbonyl group of ester. Total colour difference caused by modifications was detectable by trained people. Adhesiveness significantly increased, while freeze-thaw stability decreased by both investigated modifications.
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Affiliation(s)
- Đurđica Ačkar
- />Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia
| | - Drago Šubarić
- />Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia
| | - Jurislav Babić
- />Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia
| | | | - Antun Jozinović
- />Faculty of Food Technology, Franje Kuhača 20, p.o. 709, 31000 Osijek, Croatia
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39
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Effect of dry heat treatment on the physicochemical properties and structure of proso millet flour and starch. Carbohydr Polym 2014; 110:128-34. [PMID: 24906738 DOI: 10.1016/j.carbpol.2014.03.090] [Citation(s) in RCA: 128] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2013] [Revised: 03/01/2014] [Accepted: 03/30/2014] [Indexed: 11/22/2022]
Abstract
Proso millet (Panicum miliaceum L.) flour and starch were heated in a dry state at 130°C for 2 or 4 h. The effects of dry heat treatment (DHT) on the pasting, morphological and structural properties of the samples were evaluated. Dry heat treatment had a more significant effect on the pasting viscosity of flour than starch; it increased the pasting viscosity of the flour while it only increased the final viscosity of the starch. After dry heating, the onset of gelatinization and the peak temperatures of the samples increased significantly while the endothermic enthalpy decreased. Scanning electron microscopy showed that the gel structure of the samples became more compact and the particles were plumper when compared with the native ones. Crystallinity of the samples decreased while the X-ray diffraction patterns remained the same after DHT.
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40
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Sánchez-Zapata E, Viuda-Martos M, Fernández-López J, Pérez-Alvarez JA. Resistant Starch as Functional Ingredient. POLYSACCHARIDES 2014. [DOI: 10.1007/978-3-319-03751-6_34-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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41
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Zhang H, Zhang W, Xu C, Zhou X. Morphological features and physicochemical properties of waxy wheat starch. Int J Biol Macromol 2013; 62:304-9. [DOI: 10.1016/j.ijbiomac.2013.09.030] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2013] [Revised: 09/18/2013] [Accepted: 09/21/2013] [Indexed: 10/26/2022]
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42
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43
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Modification of wheat starch with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures I. Thermophysical and pasting properties. Journal of Food Science and Technology 2012; 51:2616-23. [PMID: 25328203 DOI: 10.1007/s13197-012-0790-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/26/2012] [Accepted: 07/22/2012] [Indexed: 10/28/2022]
Abstract
The aim of this research was to investigate the influence of modification with succinic acid/acetic anhydride and azelaic acid/acetic anhydride mixtures on thermophysical and pasting properties of wheat starch. Starch was isolated from two wheat varieties and modified with mixtures of succinic acid and acetic anhydride, and azelaic acid and acetic anhydride in 4, 6 and 8 % (w/w). Thermophysical, pasting properties, swelling power, solubility and amylose content of modified starches were determined. The results showed that modifications with mixtures of afore mentioned dicarboxylic acids with acetic anhydride decreased gelatinisation and pasting temperatures. Gelatinisation enthalpy of Golubica starch increased, while of Srpanjka starch decreased by modifications. Retrogradation after 7 and 14 day-storage at 4 °C decreased after modifications of both starches. Maximum, hot and cold paste viscosity of both starches increased, while stability during shearing at high temperatures decreased. % setback of starches modified with azelaic acid/acetic anhydride mixture decreased. Swelling power and solubility of both starches increased by both modifications.
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45
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Li G, Zeng J, Gao H, Li X. Characterization of Phosphate Monoester Resistant Starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2011. [DOI: 10.1080/10942910903514669] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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46
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Fuentes-Zaragoza E, Sánchez-Zapata E, Sendra E, Sayas E, Navarro C, Fernández-López J, Pérez-Alvarez JA. Resistant starch as prebiotic: A review. STARCH-STARKE 2011. [DOI: 10.1002/star.201000099] [Citation(s) in RCA: 268] [Impact Index Per Article: 20.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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47
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Fuentes-Zaragoza E, Riquelme-Navarrete M, Sánchez-Zapata E, Pérez-Álvarez J. Resistant starch as functional ingredient: A review. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.02.004] [Citation(s) in RCA: 341] [Impact Index Per Article: 24.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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48
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Yeo LL, Seib PA. White Pan Bread and Sugar-Snap Cookies Containing Wheat Starch Phosphate, A Cross-Linked Resistant Starch. Cereal Chem 2009. [DOI: 10.1094/cchem-86-2-0210] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lee Lee Yeo
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
| | - Paul A. Seib
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506
- Corresponding author. Phone: 785-532-4088. Fax: 785-532-7010. E-mail:
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