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Xie AJ, Li MH, Li ZW, Yue XQ. A preparation of debranched waxy maize starch derivatives: Effect of drying temperatures on crystallization and digestibility. Int J Biol Macromol 2024; 264:130684. [PMID: 38460647 DOI: 10.1016/j.ijbiomac.2024.130684] [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: 01/02/2024] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
The impact of recrystallization conditions and drying temperatures on the crystallization and digestibility of native waxy maize (Zea mays L.) starch (NWMS) was explored. This study involved subjecting NWMS to concurrent debranching and crystallization at 50 °C for up to 7 days. Samples were collected by oven-drying at 40, 60, and 80 °C for 24 h. This simultaneous debranching and crystallization process increased the resistant starch (RS) content by approximately 48 % compared to the native starch. The drying temperatures significantly influenced the RS content, with samples dried at 60 °C exhibiting the lowest digestibility. X-ray diffraction (XRD) analysis revealed that most crystals demonstrated a characteristic A-type arrangement. Debranching and crystallization processes enhanced the crystallinity of the samples. The specific crystal arrangement (A- or B-type) depended on the crystallization conditions. A 15 min heating of NWMS in a boiling water bath increased the digestible fraction to over 90 %, while the samples subjected to debranching and crystallization showed an increase to only about 45 %. A linear correlation between starch fractions and enthalpy was also observed.
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Affiliation(s)
- Ai-Jun Xie
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore; Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea
| | - Mo-Han Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
| | - Zhi-Wei Li
- Department of Chemical and Biomolecular Engineering, National University of Singapore, 119077, Singapore; Jiangsu Key Laboratory of Oil & Gas Storage and Transportation Technology, Changzhou University, 213164, Jiangsu, PR China
| | - Xi-Qing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
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2
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Effects of drying temperature of corn from the center and extremities of the corncob on morphology and technological, thermal, and pasting properties of isolated starch. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111215] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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3
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The combined effect of thermal-acid hydrolysis, periodate oxidation, and iodine species removal on the properties of native tapioca (Manihot esculenta Crantz) starch. Int J Biol Macromol 2022; 196:107-119. [PMID: 34910925 DOI: 10.1016/j.ijbiomac.2021.11.211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/08/2021] [Accepted: 11/30/2021] [Indexed: 11/21/2022]
Abstract
Through a four-step top-down approach, native tapioca starch (NTS) was thermally acid-hydrolyzed, periodate-oxidized with subsequent removal of iodine species (i.e., IO4(-), IO3(-), I(-), and I2), and dialdehyde tapioca starch (DTS) alcohol-precipitation. The percent yield was ∼91%. Analyses confirmed the presence of aldehydic functionalities (∼71%), effectual iodine species removal (∼98%), and enhanced water-solubility (∼96.57%). Besides, the combined treatment significantly reduced the Mw (∼57.81 kDa) and ameliorated homogeneity as well as thermal stability (Tmax ∼ 667.15 °C). Structural-spectral characterization also confirmed the presence of aldehydic functionality, polymorphic transition (C- to A-type), and a higher degree of crystallinity (∼91.77%), the latter further corroborated by thermal analysis. The morphological study revealed that the combined treatment reduced size (∼393.55-nm-diameter and ∼5.22-μm-length) and changed shape into rod-like crystals. DTS showed considerably and significantly low cytotoxicity to HaCaT cells in vitro at the concentrations assayed over the test period (24 h). DTS's conformation was most stable at -289 kcal/mol and -151.7 au heat formation and minimum potential energies, respectively. Overall, these results demonstrated that the combined treatment had no deleterious effects on NTS's properties, thus yielded DTS with ideal properties for multifarious uses.
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4
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Tadeu da Veiga Correia V, D'Angelis DF, Neris dos Santos A, Silva Roncheti EF, Vieira Queiroz VA, Fontes Figueiredo JE, Azevedo da Silva W, Ferreira AA, Fante CA. Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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5
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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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6
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Luo Y, Liu Q, Liu J, Liu X, Zhao S, Hu Q, Song W, Liu B, Liu J, Ding C. Effect of starch multi-scale structure alteration on japonica rice flour functionality under infrared radiation drying and storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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7
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Otemuyiwa IO, Aina AF. Physicochemical properties and in-vitro digestibility studies of microwave assisted chemically modified breadfruit ( Artocarpus altilis) starch. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2020.1861007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Graham‐Acquaah S, Siebenmorgen TJ. Rice paste viscosities and gel texture resulting from varying drying and tempering regimen. Cereal Chem 2020. [DOI: 10.1002/cche.10362] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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9
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Comparison of Isolation Methods and Physicochemical Characteristics of Starches Isolated from Red and White Sorghum Hybrids. STARCH-STARKE 2020. [DOI: 10.1002/star.202000023] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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10
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Ziegler V, Timm NDS, Ferreira CD, Goebel JT, Pohndorf RS, Oliveira MD. Effects of drying temperature of red popcorn grains on the morphology, technological, and digestibility properties of starch. Int J Biol Macromol 2020; 145:568-574. [DOI: 10.1016/j.ijbiomac.2019.12.198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Revised: 12/03/2019] [Accepted: 12/22/2019] [Indexed: 12/29/2022]
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11
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El Halal SLM, Kringel DH, Zavareze EDR, Dias ARG. Methods for Extracting Cereal Starches from Different Sources: A Review. STARCH-STARKE 2019. [DOI: 10.1002/star.201900128] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas 96010‐900 Pelotas Brazil
| | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and TechnologyFederal University of Pelotas 96010‐900 Pelotas Brazil
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12
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Palavecino PM, Penci MC, Ribotta PD. Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch. Int J Biol Macromol 2019; 135:521-529. [DOI: 10.1016/j.ijbiomac.2019.05.202] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 05/27/2019] [Accepted: 05/27/2019] [Indexed: 11/25/2022]
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13
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Characteristics of Flour and Starch Isolated from Red Rice Subjected to Different Drying Conditions. STARCH-STARKE 2019. [DOI: 10.1002/star.201800257] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Yang Q, Zhang W, Luo Y, Li J, Gao J, Yang P, Gao X, Feng B. Comparison of structural and physicochemical properties of starches from five coarse grains. Food Chem 2019; 288:283-290. [PMID: 30902294 DOI: 10.1016/j.foodchem.2019.02.134] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/27/2019] [Accepted: 02/27/2019] [Indexed: 12/27/2022]
Abstract
Starch, one of the most important components of coarse grains, has received widespread attention because of its prominent potential health benefits. In the present study, we isolated starches from the grains of sorghum, tartary buckwheat, common buckwheat, mungbean, and pea and studied their structural and physicochemical properties. These five starches all showed the distinctive "Maltese cross" effect (birefringence) but significantly differed in morphology, size, and complexity of granules. Sorghum starch exhibited the lowest amylose content and highest weight-average molar mass. Mungbean contained more short amylopectin [degree of polymerization (DP) 6-12 = 23.4%]. Pea starch exhibited the highest amylose content, highest amylopectin average chain length, and lowest weight-average molar mass. The starches of sorghum, tartary buckwheat, and common buckwheat showed A-type crystallinity, whereas those of mungbean and pea showed C-type crystallinity. Our results provide useful information for the application of coarse grain starches in diverse industries.
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Affiliation(s)
- Qinghua Yang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China.
| | - Weili Zhang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Yan Luo
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Jing Li
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Jinfeng Gao
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Pu Yang
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China
| | - Xiaoli Gao
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China.
| | - Baili Feng
- Northwest A&F University, College of Agronomy, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712100, Shaanxi Province, China.
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15
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Lang GH, Lindemann IDS, Ferreira CD, Pohndorf RS, Vanier NL, de Oliveira M. Influence of drying temperature on the structural and cooking quality properties of black rice. Cereal Chem 2018. [DOI: 10.1002/cche.10060] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Gustavo Heinrich Lang
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Igor da Silva Lindemann
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | | | - Ricardo Scherer Pohndorf
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Maurício de Oliveira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
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16
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Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.08.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Wu Q, Cao S, Xu Y. Effects of glutinous and nonglutinous sorghums on Saccharomyces cerevisiae
fermentation for Chinese liquor making. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13330] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qun Wu
- State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Shuai Cao
- State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yan Xu
- State Key Laboratory of Food Science and Technology; The Key Laboratory of Industrial Biotechnology; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition; School of Biotechnology; Jiangnan University; Wuxi Jiangsu 214122 China
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18
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Ziegler V, Ferreira CD, Goebel JTS, El Halal SLM, Santetti GS, Gutkoski LC, Zavareze EDR, Elias MC. Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures. Food Chem 2017; 216:194-200. [DOI: 10.1016/j.foodchem.2016.08.045] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 08/11/2016] [Accepted: 08/16/2016] [Indexed: 01/18/2023]
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19
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Ferreira CD, Ziegler V, El Halal SLM, Vanier NL, Zavareze EDR, de Oliveira M. Characteristics of starch isolated from black beans (Phaseolus vulgaris
L.) stored for 12 months at different moisture contents and temperatures. STARCH-STARKE 2016. [DOI: 10.1002/star.201600229] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Valmor Ziegler
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas, RS Brazil
| | | | - Nathan Levien Vanier
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas, RS Brazil
| | | | - Maurício de Oliveira
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas, RS Brazil
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20
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Paraginski RT, Ziegler V, Ferreira CD, Colussi R, Gutkoski LC, Zavareze EDR, Elias MC. Properties of Popcorn Starch Expanded in a Microwave, with and without the Presence of Vegetable Oil. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13142] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Valmor Ziegler
- Departamento De Ciência E Tecnologia Agroindustrial; Universidade Federal De Pelotas; Pelotas RS 96010-900 Brazil
| | - Cristiano Dietrich Ferreira
- Departamento De Ciência E Tecnologia Agroindustrial; Universidade Federal De Pelotas; Pelotas RS 96010-900 Brazil
| | - Rosana Colussi
- Departamento De Ciência E Tecnologia Agroindustrial; Universidade Federal De Pelotas; Pelotas RS 96010-900 Brazil
| | - Luiz Carlos Gutkoski
- Faculdade De Agronomia E Medicina Veterinária; Universidade De Passo Fundo; Passo Fundo RS Brazil
| | - Elessandra da Rosa Zavareze
- Departamento De Ciência E Tecnologia Agroindustrial; Universidade Federal De Pelotas; Pelotas RS 96010-900 Brazil
| | - Moacir Cardoso Elias
- Departamento De Ciência E Tecnologia Agroindustrial; Universidade Federal De Pelotas; Pelotas RS 96010-900 Brazil
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