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Sherin AJ, Sunil CK, Chidanand DV, Venkatachalapathy N. Structural, physicochemical and functional properties of high-pressure modified white finger millet starch. Int J Biol Macromol 2024; 261:129919. [PMID: 38309404 DOI: 10.1016/j.ijbiomac.2024.129919] [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: 08/21/2023] [Revised: 01/03/2024] [Accepted: 01/31/2024] [Indexed: 02/05/2024]
Abstract
The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8-14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as 'B'-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm-1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method.
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Affiliation(s)
- A Jamna Sherin
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - C K Sunil
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India.
| | - D V Chidanand
- Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - N Venkatachalapathy
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
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2
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Wang N, Li C, Miao D, Hou H, Dai Y, Zhang Y, Wang B. The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review. Int J Biol Macromol 2023; 251:126200. [PMID: 37567534 DOI: 10.1016/j.ijbiomac.2023.126200] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/02/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
Non-thermal physical treatments has obvious advantages in regulating the structure and properties of starch compared with chemical treatment. Hance, this article summarized and compared the effects of three kinds of non-thermal physical treatments including grinding and ball milling, high hydrostatic pressure and ultrasonic on the structure, properties and chemical activity of starches from different plants. The potential applications of non-thermal physical modified starch were introduced. And strategies to solve the problems in the current research were put forward. It is found that although starch has a dense structure, the starch granules could be deformed under three kinds of non-thermal physical treatments, which could damage the granule morphology, microstructure, and crystal structure of starch, reduce particle size, increase solubility and swelling power, and promote starch gelatinization. Three kinds of non-thermal physical treated starch could be used as flocculant thickener, starch based edible films and fat substitutes. Non-thermal physical treatments caused the structure of starch to undergo three stages, which were similar to mechanochemical effects. When starch was in the stress stage and the transition stage from aggregation to agglomeration, its active sites significantly increase and move inward, ultimately leading to a significant increase in the chemical activity of starch.
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Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Bin Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
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3
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Chen Z, Yang Q, Yang Y, Zhong H. The effects of high-pressure treatment on the structure, physicochemical properties and digestive property of starch - A review. Int J Biol Macromol 2023:125376. [PMID: 37327934 DOI: 10.1016/j.ijbiomac.2023.125376] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 05/03/2023] [Accepted: 06/12/2023] [Indexed: 06/18/2023]
Abstract
High hydrostatic pressure (HHP) is a novel technology used in the food-processing industry. Starch is an important renewable natural resource. The applications of starch are determined by its properties, which in turn are determined by its structure. In this study, the effects of HHP treatment on starch structure (granular structure, crystalline structure, molecular structure, and molecular conformation) and properties (pasting, retrogradation, thermal, digestive, rheological, swelling, solubility, water absorption, and oil absorption properties) are summarised. Additionally, the mechanism of HHP-induced gelatinisation is discussed. First, the strong hydration ability of starch molecules under high pressure facilitates the binding of water molecules to starch molecules via hydrogen bonding. These bound water molecules may block the channels inside the starch granules, leading to the formation of a sealed space. Finally, the granules disintegrate because of the intra/extra pressure difference. This study provides a reference for the application of HHP to starch processing and modification.
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Affiliation(s)
- Zhiguang Chen
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Qi Yang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Yinshuang Yang
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Haixia Zhong
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China.
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4
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Guo Z, Zhang H, Chen K, Wang Z, Chen G, Yang B, Kan J. Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:799-810. [PMID: 36038503 DOI: 10.1002/jsfa.12191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 05/27/2022] [Accepted: 08/29/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND The present study aimed to investigate the effects of the thermo-mechanical and rheological properties of a wheat gluten-sonicated model dough and noodles, as well as the effects of ultrasonic frequency (20, 28, 40, 68 and 80 kHz) on the functional properties and structural features of gluten. RESULTS Water absorption, stability and developmental time, and viscoelastic behavior of gluten-sonicated model dough were all found to be improved. Water absorption, tensile resistance and stretching distance of noodles increased markedly, whereas cooking loss decreased. Ultrasonication at different frequencies also significantly affected gluten structure, including its surface hydrophobicity, micro-network structure, and secondary and tertiary structures. These alterations then caused changes in its functional characteristics. Compared to untreated gluten, sonicated gluten exhibited significantly increased oil and water capacities (8.75-15.26% and 100.65-127.71% higher than the untreated gluten, respectively), foaming and emulsifying properties, and increased solubility (63.46-98.83% higher than control). In addition, these findings indicated that 40 kHz was the likely resonance frequency of the cavitation bubble in the gluten solution. However, sodium dodecyl sulfate-polyacrylamide gel electrophoresis electropherograms revealed that such treatments did not affect the molecular weight of gluten, which was also consistent with its unchanged disulfide bond content. CONCLUSION The present study clarified the impact of frequency on the properties of gluten and model dough. The best frequency for modification of gluten was 40 kHz. Collectively, these findings suggest that ultrasonic technology has the potential for use in modifying wheat gluten and commercial noodle processing. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zehang Guo
- College of Food Science, Southwest University, Chongqing, China
| | - Hongxin Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Kewei Chen
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
| | - Zhirong Wang
- College of Food Science, Southwest University, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
| | - Guangjing Chen
- Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, China
| | - Bing Yang
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
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Effects of maltotriose syrup, water content, and pH on the retrogradation of cooked rice in chilled storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01348-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Evaluation of the Physical Stability of Starch-Based Hydrogels Produced by High-Pressure Processing (HPP). Gels 2022; 8:gels8030152. [PMID: 35323264 PMCID: PMC8953466 DOI: 10.3390/gels8030152] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 02/23/2022] [Accepted: 02/25/2022] [Indexed: 12/22/2022] Open
Abstract
Starch-based hydrogels are natural polymeric structures with high potential interest for food, cosmeceutical, and pharmaceutical applications. In this study, the physical stability of starch-based hydrogels produced via high-pressure processing (HPP) was evaluated using conventional and accelerated methods. For this purpose, conventional stability measurements, namely swelling power, water activity, texture, and organoleptic properties, as well as microbiological analysis of rice, corn, wheat, and tapioca starch hydrogels, were determined at different time intervals during storage at 20 °C. Additionally, to assess the stability of these structures, accelerated tests based on temperature sweep tests and oscillatory rheological measurements, as well as temperature cycling tests, were performed. The experimental results demonstrated that the physical stability of starch-based HPP hydrogels was interdependently affected by the microorganisms’ action and starch retrogradation, leading to both organoleptic and texture modifications with marked reductions in swelling stability and firmness. It was concluded that tapioca starch hydrogels showed the lowest stability upon storage due to higher incidence of microbial spoilage. Accelerated tests allowed the good stability of HPP hydrogels to be predicted, evidencing good network strength and the ability to withstand temperature changes. Modifications of the rheological properties of corn, rice, and wheat hydrogels were only observed above 39 °C and at stress values 3 to 10 times higher than those necessary to modify commercial hydrogels. Moreover, structural changes to hydrogels after cycling tests were similar to those observed after 90 days of conventional storage. Data obtained in this work can be utilized to design specific storage conditions and product improvements. Moreover, the accelerated methods used in this study provided useful information, allowing the physical stability of starch-based hydrogels to be predicted.
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7
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Rahman H, Zhang M, Sun HN, Mu TH. Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches. Int J Biol Macromol 2022; 204:725-733. [PMID: 35114274 DOI: 10.1016/j.ijbiomac.2022.01.164] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 01/11/2022] [Accepted: 01/27/2022] [Indexed: 01/19/2023]
Abstract
Effects of high hydrostatic pressure (HHP, 100, 300 and 500 MPa for 30 min at 25 °C) treated maize (MS), potato (PS), and sweet potato (SS) starches on thermo-mechanical, rheological, microstructural properties and water distribution of gluten-free model doughs were investigated. Significant differences were found among starch model doughs in terms of water absorption, dough development time, and dough stability at 500 MPa. Total gas production of MS, PS and SS doughs was significantly increased from 541 to 605 mL (300 MPa), 527 to 568 mL (500 MPa) and 551 to 620 mL (500 MPa) respectively as HHP increased. HHP increased storage (G') and loss (G″) modulus in terms of rheological properties suggesting, the higher viscoelastic behavior of starch model doughs. The dough after 500 MPa treatment showed lower degree of dependence of G' on frequency sweep suggesting, the formation of a stable network structure. In addition, continuous abundant water distribution and uniform microstructure were found in MS (300 MPa), PS (500 MPa) and SS (500 MPa) doughs for 60 min fermentation. Thus, the starches after HHP show great application potential in gluten-free doughs with improved characteristics.
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Affiliation(s)
- 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, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, 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, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, 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, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, 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, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
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8
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Okur I, Sezer P, Oztop MH, Alpas H. Recent advances in gelatinisation and retrogradation of starch by high hydrostatic pressure. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15174] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ilhami Okur
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
- Department of Food Engineering Niğde Ömer Halisdemir University Niğde 51240 Turkey
| | - Purlen Sezer
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
| | - Hami Alpas
- Department of Food Engineering Middle East Technical University Ankara 06800 Turkey
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9
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Oliveira LC, Macnaughtan B, Gouseti O, Villas‐Boas F, Clerici MTPS, Bakalis S, Muttakin S, Cristianini M. Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15756] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Bill Macnaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough UK
| | - Ourania Gouseti
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Flávia Villas‐Boas
- Institute of Biosciences, Arts and Exact Sciences (IBILCE), Department of Food Engineering and Technology São Paulo State University “Júlio de Mesquita” São José do Rio Preto Brazil
| | - Maria T. P. S. Clerici
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Serafim Bakalis
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Syahrizal Muttakin
- School of Chemical Engineering University of Birmingham Birmingham UK
- Indonesian Agency for Agricultural Research and Development Jakarta Selatan Indonesia
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
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10
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Sumida R, Kishishita S, Yasuda A, Miyata M, Mizote A, Yamamoto T, Mitsuzumi H, Aga H, Yamamoto K, Kawai K. A novel dextrin produced by the enzymatic reaction of 6-α-glucosyltransferase. Ⅱ. Practical advantages of the novel dextrin as a food modifier. Biosci Biotechnol Biochem 2021; 85:1746-1752. [PMID: 33913465 DOI: 10.1093/bbb/zbab076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Accepted: 04/23/2021] [Indexed: 11/14/2022]
Abstract
High-molecular-weight dextrin (WS-1000) was produced from waxy corn starch and enzymatically modified to link glucose by α-1,6 glycosidic bond at the terminal point of the glucose chain, forming MWS-1000. In this study, the physical properties of MWS-1000 were characterized, and the advantages of its use as a food modifier were described. From rheological and calorimetric studies, it was found that MWS-1000 does not undergo retrogradation, but it does not prevent the retrogradation of WS-1000, suggesting that they have no intermolecular interaction in solution. Investigation of the effect of MWS-1000 on the viscoelasticity of gelatinized wheat starch showed that in the linear viscoelastic region, storage modulus decreased and tan δ increased with increase in replaced MWS-1000 content. In addition, it was confirmed that gelatinized starch containing MWS-1000 showed viscoelastic behavior similar to that of commercially available custard cream.
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Affiliation(s)
- Rika Sumida
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, Japan
| | | | - Akiko Yasuda
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Manabu Miyata
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Akiko Mizote
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Takuo Yamamoto
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | | | - Hajime Aga
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Koryu Yamamoto
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Kiyoshi Kawai
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, Japan
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11
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Sandhu KS, Kaur M, Punia S, Ahmed J. Rheological, thermal, and structural properties of high-pressure treated Litchi (Litchi chinensis) kernel starch. Int J Biol Macromol 2021; 175:229-234. [PMID: 33571583 DOI: 10.1016/j.ijbiomac.2021.02.030] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2020] [Revised: 01/14/2021] [Accepted: 02/04/2021] [Indexed: 11/29/2022]
Abstract
Starch isolated from litchi kernel was subjected to high-pressure (HP) treatment at selected pressures (300, 450 and 600 MPa) for 10 min, and evaluated for its rheological, morphological, thermal and structural properties. The amylose content of native litchi kernel starch (LKS) was 17.4%, which increased significantly upon pressurization. The temperature sweep test of the untreated starch sample resulted in the peak G' and G″ values of 3417 and 283 Pa, respectively, and those values decreased after pressurization. Oscillatory rheological measurements showed the frequency dependency of tested starch pastes. Furthermore, the mechanical rigidity of the starch pastes improved with pressure treatment. Morphological studies revealed that starch granule structure remained intact after pressurization; however, pressure >450 MPa resulted in surface roughness and small cavities. HP treatment significantly influenced thermal properties of LKS, in particular at 450 and 600 MPa, where a significant drop in the transition temperatures and enthalpy values were recorded. The HP-treated starch samples exhibited distinct X-ray diffraction pattern of native LKS i.e. the blend of A- and B-type allomorphs with a predominating A-type crystalline structure. Upon pressure treatment, the disappearance of 2θ peak at 5.6° and significant changes in peak intensities confirmed the structural change in the starch matrix.
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Affiliation(s)
- Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
| | - Sneh Punia
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, India
| | - Jasim Ahmed
- Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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12
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13
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Larrea-Wachtendorff D, Sousa I, Ferrari G. Starch-Based Hydrogels Produced by High-Pressure Processing (HPP): Effect of the Starch Source and Processing Time. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09264-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Chengyao X, Yan Q, Chaonan D, Xiaopei C, Yanxin W, Ding L, Xianfeng Y, Jian H, Yan H, Zhongli C, Zhoukun L. Enzymatic properties of an efficient glucan branching enzyme and its potential application in starch modification. Protein Expr Purif 2020; 178:105779. [PMID: 33115653 DOI: 10.1016/j.pep.2020.105779] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 09/02/2020] [Accepted: 10/21/2020] [Indexed: 11/29/2022]
Abstract
Glucan branching enzymes (GBEs, EC 2.4.1.18) catalyze the formation of α-1,6-linked branch in starch, which is important for the starch modification with prospective properties. In this study, the aqGBE gene encoding an efficient glucan branching enzyme was cloned from Aquabacterium sp. strain A7-Y and successfully expressed in Escherichia coli BL21 (DE3). The specific activity of the purified recombinant enzyme rAqGBE was 2850 U/mg with potato starch as the optimal substrate, and the Km and Vmax values of rAqGBE were 1.18 mg/mL and 588.2 μmol/min/mg, respectively. Enzymological characterization showed that rAqGBE exhibits its optimal activity under the condition of 40 °C and pH 7.0, respectively, which is independent of calcium ions. Otherwise, rAqGBE-treated potato starch showed different chain length distribution compared with control, the numbers of short chains (degree of polymerization, DP < 7) and long chains (DP > 25) increased from 4.5% to 9.6% and 6.1%-15.7% after enzymatic treatment, respectively. In starch anti-ageing assay, with minimum usage of 0.8 mg rAqGBE per g starch, the rAqGBE-treated potato starch exhibited reduced retrogradation properties. Our results indicate that the branching enzyme AqGBE may therefore be a promising tool for the enzymatic modification of starch.
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Affiliation(s)
- Xia Chengyao
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Qiao Yan
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Dong Chaonan
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Chen Xiaopei
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Wang Yanxin
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Li Ding
- Institute of Veterinary Immunology &Engineering, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, PR China
| | - Ye Xianfeng
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Han Jian
- College of Agriculture, Xinjiang Agricultural University, XinJiang, 830052, China
| | - Huang Yan
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Cui Zhongli
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China
| | - Li Zhoukun
- Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Science, Nanjing Agricultural University, Nanjing, 210095, PR China.
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15
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Larrea-Wachtendorff D, Di Nobile G, Ferrari G. Effects of processing conditions and glycerol concentration on rheological and texture properties of starch-based hydrogels produced by high pressure processing (HPP). Int J Biol Macromol 2020; 159:590-597. [PMID: 32428592 DOI: 10.1016/j.ijbiomac.2020.05.120] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2020] [Revised: 04/09/2020] [Accepted: 05/15/2020] [Indexed: 02/08/2023]
Abstract
Starch-based hydrogels are natural polymeric structures which could be potentially utilized in food, pharma and cosmetic sectors to produce creams, gels and ointments, as well as functional foods and products for personalized nutrition. In this paper, the effects of processing conditions (pressure levels and holding time) on gelation of corn and rice starch solutions were evaluated also in presence of glycerol. Considering the utmost importance of humectants as active moisturizers in gels, their addition in starch solutions has been investigated in view of the industrial exploitation of HPP starch-based hydrogels. Experimental results demonstrated that at 600 MPa the gelation of the formulations tested was homogenous and the hydrogels formed were stable. However, glycerol at 10% concentration played an antagonistic role, being longer processing times necessary to form gels. Viscosity and G' values of rice and corn starch HPP hydrogels decreased with increasing glycerol concentration, particularly for corn starch hydrogels. At all HPP processing conditions investigated, rice starch solutions containing the humectant were more prone to gelation and the hydrogels formed had better texture properties than those based on corn starch. 5% glycerol concentration was identified as the critical value to obtain stable HPP hydrogels with good rheological and texture properties.
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Affiliation(s)
| | - Gino Di Nobile
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy; ProdAl Scarl c/o University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, SA, Italy.
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16
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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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17
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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: 15] [Impact Index Per Article: 3.0] [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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Larrea-Wachtendorff D, Tabilo-Munizaga G, Ferrari G. Potato Starch Hydrogels Produced by High Hydrostatic Pressure (HHP): A First Approach. Polymers (Basel) 2019; 11:E1673. [PMID: 31615036 PMCID: PMC6836192 DOI: 10.3390/polym11101673] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 10/01/2019] [Accepted: 10/10/2019] [Indexed: 11/17/2022] Open
Abstract
Starch-based hydrogels have received considerable interest due to their safe nature, biodegradability and biocompatibility. The aim of this study was to verify the possibility of producing natural hydrogels based on potato starch by high hydrostatic pressure (HHP), identifying suitable processing conditions allowing to obtain stable hydrogels, as well as to characterize structural and mechanical properties of these products. Sieved (small size granules and medium size granules) and unsieved potato starch samples were used to prepare aqueous suspensions of different concentrations (10-30% w/w) which were processed at 600 MPa for 15 min at different temperatures (25, 40 and 50 °C). Products obtained were characterized by different techniques (light and polarized microscopy, Fourier transform infrared spectroscopy (FTIR), rheology and differential scanning calorimetry (DSC)). Results obtained so far demonstrated that potato starch suspensions (20% starch-water concentration (w/w)) with granules mean size smaller than 25 µm treated at 600 MPa for 15 min and 50 °C showed a complete gelatinization and gel-like appearance. Potato HHP hydrogels were characterized by high viscosity, shear-thinning behavior and a highly structured profile (G' >> G''). Moreover, their FTIR spectra, similarly to FTIR profiles of thermal gels, presented three absorption bands in the characteristic starch-gel region (950-1200 cm-1), whose intensity increased with decreasing the particle size and increasing the processing temperature. In conclusion, potato starch hydrogels produced by HHP in well-defined processing conditions exhibited excellent mechanical properties, which can be tailored according to the requirements of the different applications envisaged.
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Affiliation(s)
| | | | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, 84084 Fisciano (SA), Italy.
- ProdAl Scarl, Competence Center on Agro-Food Productions, University of Salerno, 84084 Fisciano (SA), Italy.
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19
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Grgić I, Ačkar Đ, Barišić V, Vlainić M, Knežević N, Medverec Knežević Z. Nonthermal methods for starch modification—A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14242] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Ivanka Grgić
- Institut of Public Health Brod‐Posavina County Slavonski Brod Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Veronika Barišić
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
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20
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Effects of different high hydrostatic pressure-treated potato starch on the processing performance of dough-like model systems. Food Res Int 2019; 120:456-463. [DOI: 10.1016/j.foodres.2018.10.088] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 09/29/2018] [Accepted: 10/30/2018] [Indexed: 12/15/2022]
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21
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Xu X, Yan W, Yang Z, Wang X, Xiao Y, Du X. Effect of ultra-high pressure on quality characteristics of parboiled rice. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.03.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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23
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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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24
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Fu ZQ, Wu M, Zhang H, Wang JH. Retrogradation of partially gelatinised potato starch prepared by ball milling. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13683] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Zong-qiang Fu
- School of Materials Science and Mechanical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Min Wu
- College of Engineering; China Agricultural University; Beijing 100083 China
| | - Hai Zhang
- School of Materials Science and Mechanical Engineering; Beijing Technology and Business University; Beijing 100048 China
| | - Jia-hui Wang
- School of Materials Science and Mechanical Engineering; Beijing Technology and Business University; Beijing 100048 China
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25
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Recife ACD, Meneguin AB, Cury BSF, Evangelista RC. Evaluation of retrograded starch as excipient for controlled release matrix tablets. J Drug Deliv Sci Technol 2017. [DOI: 10.1016/j.jddst.2017.06.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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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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27
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Abstract
Abstract
High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm2) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.
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Affiliation(s)
- Kazutaka Yamamoto
- Food Research Institute, National Agriculture and Food Research Organization, Ibaraki, Japan
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28
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Leite TS, de Jesus ALT, Schmiele M, Tribst AA, Cristianini M. High pressure processing (HPP) of pea starch: Effect on the gelatinization properties. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.07.036] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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29
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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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30
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Ahmed J, Thomas L, Taher A, Joseph A. Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions. Carbohydr Polym 2016; 152:639-647. [DOI: 10.1016/j.carbpol.2016.07.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 06/29/2016] [Accepted: 07/02/2016] [Indexed: 10/21/2022]
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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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Yu SX, Mu TH, Zhang M, Zhao ZK. Effects of inorganic salts on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized sweet potato starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500273] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Shu-Xi Yu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
| | - Zhong-Kai Zhao
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology; Chinese Academy of Agricultural Sciences; Beijing P.R. China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture; Beijing P.R. China
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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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35
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Li W, Li C, Gu Z, Qiu Y, Cheng L, Hong Y, Li Z. Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.09.009] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Oliveira MMD, Tribst AAL, Leite Júnior BRDC, Oliveira RAD, Cristianini M. Effects of high pressure processing on cocoyam, Peruvian carrot, and sweet potato: Changes in microstructure, physical characteristics, starch, and drying rate. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.07.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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37
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Fu Z, Luo SJ, BeMiller JN, Liu W, Liu CM. Influence of high-speed jet on solubility, rheological properties, morphology and crystalline structure of rice starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400256] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Zhen Fu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
| | - Shun-Jing Luo
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
| | - James N. BeMiller
- Department of Food Science, Whistler Center for Carbohydrate Research; Purdue University, West Lafayette; IN USA
| | - Wei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
| | - Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang P. R. China
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38
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Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions. Carbohydr Polym 2014; 103:12-21. [DOI: 10.1016/j.carbpol.2013.12.014] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2013] [Revised: 11/10/2013] [Accepted: 12/04/2013] [Indexed: 11/21/2022]
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39
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Lampe D, Strijowski U, Heinz V, Bindrich U. Effect of medium hydrostatic pressure on the properties of wheat flour main biopolymers. J Cereal Sci 2013. [DOI: 10.1016/j.jcs.2013.01.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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40
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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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