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Sudheesh C, Varsha L, Sunooj KV, Pillai S. Influence of crystalline properties on starch functionalization from the perspective of various physical modifications: A review. Int J Biol Macromol 2024; 280:136059. [PMID: 39341324 DOI: 10.1016/j.ijbiomac.2024.136059] [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: 06/18/2024] [Revised: 09/24/2024] [Accepted: 09/25/2024] [Indexed: 10/01/2024]
Abstract
The relationship between structural properties and functional characteristics of starch remains a hot subject among researchers. The crystalline property is a substantial characteristic of starch granules, undergoing different changes during modification techniques. These changes are closely related to the functional properties of modified starches. Physical modifications are eco-friendly techniques and are widely adopted for starch modifications. Therefore, understanding the impact of changes in crystalline properties during different physical modifications on starch functionality is the ultimate way to improve their industrial utilization. However, the existing literature still lacks the elucidation of changes in functional properties of starch in accordance with its crystalline properties during different physical treatments. Hence, this review summarizes the effects of the most important and widely used physical modifications on starch crystalline properties, highlighting the alterations in various functional properties such as hydration, pasting, gelatinization, and in vitro digestibility resulting from changes in crystalline characteristics in a single comprehensive discussion. Furthermore, the current review gives direction for envisaging the functionalization of starches based on deviations in the crystalline properties during several physical treatments.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Materials Science and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019, India.
| | - Latha Varsha
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Saju Pillai
- Materials Science and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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2
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Bist Y, Sharanagat VS, Saxena DC. Unveiling the synergistic effect of octenyl succinic anhydride and pulsed electric field on starch nanoparticles. Int J Biol Macromol 2024; 280:136024. [PMID: 39326623 DOI: 10.1016/j.ijbiomac.2024.136024] [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: 05/02/2024] [Revised: 09/05/2024] [Accepted: 09/23/2024] [Indexed: 09/28/2024]
Abstract
In this study, guinea starch nanoparticles (GSNP) were prepared by nanoprecipitation technique and modified with octenyl succinic anhydride (3 %) and pulsed electric field (1.5, 3.0, and 4.5 kV/cm). The effect of dual modification on the physicochemical, structural, morphological, thermo-pasting, and rheological properties of GSNP was investigated. The dual modification successfully incorporated octenyl groups into GSNP, as confirmed by 1H nuclear magnetic resonance spectroscopy and Fourier transform infrared spectroscopy. The degree of substitution increased from 0.0254 to 0.0347, with particle size ranging from 241.30 to 292.50 nm and zeta potential of -23.11 to -29.98 mV. TEM micrographs revealed that all SNP samples had self-aggregated granules with a mean size below 120 nm, and XRD confirmed a V-type crystalline structure. The amylose content and water absorption capacity decreased from 34.02 % to 24.63 % and from 2.45 to 1.91 g/g, respectively, while the oil absorption capacity and relative crystallinity increased from 3.42 to 4.01 g/g and from 17.82 % to 34.76 %, with modification. The gelatinization and degradation temperature of modified samples were higher while pasting properties exhibited variation with modification. The rheological properties of modified SNP samples exhibited more pronounced shear thinning, attributed to their weaker gel structure and fluid-like gel network. Overall, results suggested that modified GSNPs have potential for stabilizing Pickering emulsion and delivery of carrier materials for active functional substances.
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Affiliation(s)
- Yograj Bist
- Department of Food Engineering and Technology, SLIET, Punjab, India
| | | | - D C Saxena
- Department of Food Engineering and Technology, SLIET, Punjab, India.
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3
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Liu X, Ma Q, Cheng D, Zhang F, Li Y, Wang W, Wang J, Sun J. Preparation and characterization of type 3 resistant starch by ultrasound-assisted autoclave gelatinization and its effect on steamed bread quality. ULTRASONICS SONOCHEMISTRY 2023; 92:106248. [PMID: 36462468 PMCID: PMC9712672 DOI: 10.1016/j.ultsonch.2022.106248] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/14/2022] [Accepted: 11/27/2022] [Indexed: 06/17/2023]
Abstract
In this study, we aimed to establish an innovative and efficient preparation method of potato resistant starch (PRS). To achieve this, we prepared type 3 resistant starch (RS3) from native potato starch (PS) using an ultrasonic method combined with autoclave gelatinization and optimized by the response surface method to study the structure and properties of potato RS3 (PRS3) and its effect on the quality of steamed bread. Under optimal treatment conditions, the PRS3 content increased from 7.5% to 15.9%. Compared with PS, the B-type crystal structure of PRS3 was destroyed, and the content of hydroxyl groups was increased, but no new chemical groups were introduced. PRS3 had a rougher surface and a lower crystallinity, gelatinization temperature, viscosity, setback value, and breakdown value. The low content (5%) of PRS3 had a stable viscosity and was easily degraded by bacteria, which can improve the quality of steamed bread to a certain extent. When the PRS3 content was over 10%, it competed with the gluten protein to absorb water, which reduced the contents of β-turn and α-helix in the dough, increased the contents of β-fold, and weakened the structure of the gluten network. It also decreased the specific volume and elasticity of the steamed bread and increased the spreading rate, hardness, and chewiness. Steamed bread prepared with a flour mixture containing 5% PRS3 was similar to the presidential acceptance of control flour. In this study, a new sustainable and efficient PRS3 preparation method was established, which has certain guiding significance for the processing of Functional steamed bread with high-resistant starch.
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Affiliation(s)
- Xiangyun Liu
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Qianyun Ma
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China.
| | - Dewei Cheng
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Fan Zhang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Yuwen Li
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China
| | - Wenxiu Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jie Wang
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China
| | - Jianfeng Sun
- College of Food Science and Technology, Hebei Agricultural University, 289th Lingyusi Street, Lianchi District, Baoding 071000, China; Hebei Potato Processing Technology Innovation Center, Hebei 076576, China; Sino-US and Sino-Japan Joint Center of Food Science and Technology, Baoding, Hebei, China; Hebei Technology Innovation Centre of Agricultural Products Processing, Baoding 071000, China.
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4
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Hu T, Yang H, Zhang K, Hafsa CN, Fang X, Ma H, Liao J, Zheng S. Effects of different altitudes on the structure and properties of potato starch. FRONTIERS IN PLANT SCIENCE 2023; 14:1111843. [PMID: 37123835 PMCID: PMC10130426 DOI: 10.3389/fpls.2023.1111843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 03/09/2023] [Indexed: 05/03/2023]
Abstract
The main element influencing the quality of potato starch is the environment. To investigate the effects of different altitude cultivation locations on the molecular structure and physicochemical properties of starch, two potato varieties, Jiusen No.1 B1 and Qingshu No.9 B2, were planted in three different altitude zones: A1 at low altitude (Chongzhou 450 m), A2 at middle altitude (Xichang 2800 m), and A3 at high altitude (Litang 3650 m). The results showed that the average volume, number, surface area diameter, average branched polymerization degree, crystallinity, and gelatinization temperature of two potato granules in high altitude areas were significantly lower than those in middle and low altitude areas were, and the gelatinization performance of potato starch was affected according to the correlation of starch structure characteristics. Potato starch with more short-branched chains and less long branched chains resulted in a lower gelatinization temperature in high altitude areas. The results showed that Jiusen No. 1 and Qingshu No. 9 were mainly affected by accumulated radiation and accumulated rainfall in Litang, a high altitude area, and by effective accumulated temperature in Xichang, a middle altitude area. This study quantified the influence of meteorological factors on the main starch quality of potato tubers. The results can be used as a theoretical basis for the scientific planting of high-quality potatoes.
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Affiliation(s)
- Tingyuan Hu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
| | - Kaiqin Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
| | - Cheema Nazir Hafsa
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Xiaoting Fang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Haiyan Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Jiangxiu Liao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Shunlin Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
- Key Laboratory of Tuber Crop Genetics and Breeding, Ministry of Agriculture, Chengdu Joyson Agricultural Technology Co., Ltd, Xingdu, China
- *Correspondence: Shunlin Zheng,
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Miller K, Reichert CL, Schmid M, Loeffler M. Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods 2022; 11:foods11182927. [PMID: 36141054 PMCID: PMC9498702 DOI: 10.3390/foods11182927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022] Open
Abstract
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
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Affiliation(s)
- Katharina Miller
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Corina L. Reichert
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Myriam Loeffler
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Correspondence: ; Tel.: +32-9-3102553
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6
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Wang W, Xue L, Dong Y, Xia Z, Liu X, Chen G, Yang N, Song W, Du X. Application of multistage induced electric field for acid hydrolysis of starch in a continuous-flow reactor. Int J Biol Macromol 2022; 221:703-713. [PMID: 36096250 DOI: 10.1016/j.ijbiomac.2022.09.057] [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: 03/31/2022] [Revised: 08/31/2022] [Accepted: 09/07/2022] [Indexed: 11/05/2022]
Abstract
Herein, a multistage induced electric field (IEF) combined with a continuous-flow reactor was utilized to assist the acid hydrolysis of corn, potato, and waxy corn starch for avoiding plate corrosion and heavy metal leakage. It was found that adding IEF stages was beneficial to improve the hydrolysis efficiency. Treating potato, corn, and waxy corn starch via continuous-flow IEF increased the reducing sugar contents up to 78.76 %, 57.86 %, and 66.18 %, respectively. The electrical conductivity of starch grew with the reaction stages, while starch yield demonstrated the opposite trend. Treated starch had higher solubility and gelatinization peak temperature than native starch, with the gelatinization enthalpy showing fluctuations. Meanwhile, the swelling power decreased as the number of IEF stages was increased. Observations of Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy indicated that the treated starch became more ordered, and crystalline regions were destroyed to various degrees with pores forming on particle surfaces. These variations could be attributed to acid hydrolysis and IEF.
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Affiliation(s)
- Wenjun Wang
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Liping Xue
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China.
| | - Yongwei Dong
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Zhengyi Xia
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Xin Liu
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Gaosong Chen
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Wenlu Song
- School of Engineering, Jining University, 1 Xingtan Road, Qufu 273155, China
| | - Xinxin Du
- School of Life Science and Bioengineering, Jining University, 1 Xingtan Road, Qufu 273155, China
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7
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Intensifying the moderate electric field-induced modification of maize starch by 1-butyl-3-methylimidazolium chloride. Carbohydr Polym 2022; 292:119654. [DOI: 10.1016/j.carbpol.2022.119654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 05/05/2022] [Accepted: 05/22/2022] [Indexed: 11/23/2022]
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8
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Zhang H, He F, Wang T, Chen G. Insights into the interaction of CaCl 2 and potato starch: Rheological, structural and gel properties. Int J Biol Macromol 2022; 220:934-941. [PMID: 36007697 DOI: 10.1016/j.ijbiomac.2022.08.135] [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: 12/07/2021] [Revised: 07/26/2022] [Accepted: 08/20/2022] [Indexed: 11/05/2022]
Abstract
High viscosity of starch greatly limit its application in some specific foods, in this work, a novel low-viscosity potato starch (PS) was developed via crosslinking between PS (3 %, w/v) and Ca2+ to investigate the effect of CaCl2 concentration (0.1-5 % CaCl2, w/v) on the rheological behaviors, structural and gel properties of PS. The results showed that peak viscosity (PV), trough viscosity (TV), final viscosity (FV), and breakdown viscosity (BD) of pasting curves of CaCl2-treated PS were significantly reduced compared with the native PS. The CaCl2 treatment also decreased the firmness of the PS gel and increased its pasting temperature (PT) and gelatinization enthalpy (∆H). Moreover, The CaCl2 treatment also led to more organized crystallites in the PS granules as affected by the slight increase in the ratio of 1044/1015 cm-1 in the FT-IR analysis, reduced the homogeneity of ordered structures inside granules as indicated by the increase in conclusion temperature (Tc)-onset temperature (To) in DSC analysis, and decreased relatively crystallinity revealed by XRD analysis. The findings of this study indicated CaCl2-treated PS could serve as food ingredients with reduced paste viscosity and regulated paste stability under shear during heating.
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Affiliation(s)
- Hongcai Zhang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture, Shanghai Ocean University, No 999 Huchenghuan Road, Lingang New District, Shanghai 201306, China
| | - Fuli He
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA
| | - Tao Wang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA
| | - Guibing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA.
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9
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Zhang L, Liu F, Jin Y, Wu S, Xu X, Yang N. Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09314-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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10
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Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: Roles of electrophoretic and polarization effects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107120] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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11
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Xue L, Ma Y, Yang N, Wei H. Modification of corn starch via innovative contactless thermal effect from induced electric field. Carbohydr Polym 2021; 255:117378. [PMID: 33436209 DOI: 10.1016/j.carbpol.2020.117378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 10/31/2020] [Accepted: 11/02/2020] [Indexed: 10/23/2022]
Abstract
Growing attention has been focused on modifications of starch using electric field, but electrode corrosion and metal contamination remain unavoidable during the process. To solve these problems, the magneto-induced electric field was used to assist corn starch hydrolysis due to its thermal effect. Results indicated that the method accelerated corn starch acid hydrolysis and decreased the treatment time. The reducing sugar content increased to 0.59 g/L after a 60 s treatment, which was 353.44 % higher than the 20 s treatment, while the average degree of polymerization reached a minimum. The treated starch showed increased solubility and swelling power, as well as decreased freeze-thaw stability. X-ray diffraction, fourier transform infrared spectroscopy, and scanning electron microscopy results suggested that the physicochemical changes of corn starch were due to the thermal effect of the induced electric field. This study is expected to provide an important basis for applying new electric field hydrolysis technology to starch modification.
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Affiliation(s)
- Liping Xue
- Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China
| | - Yalu Ma
- Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China
| | - Na Yang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, PR China; Guangdong Licheng Detection Technology Co., Ltd, No.6 Shennong Road, Zhongshan, 528437, PR China.
| | - Haixiang Wei
- Department of Life Science and Engineering, Jining University, 1 Xingtan Road, Qufu, 273155, PR China
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12
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Abera G, Woldeyes B, Dessalegn Demash H, Miyake GM. Comparison of physicochemical properties of indigenous Ethiopian tuber crop (Coccinia abyssinica) starch with commercially available potato and wheat starches. Int J Biol Macromol 2019; 140:43-48. [PMID: 31419557 DOI: 10.1016/j.ijbiomac.2019.08.118] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 08/12/2019] [Accepted: 08/12/2019] [Indexed: 11/25/2022]
Abstract
In this study the chemical composition, morphology, crystallinity, thermal, and pasting properties of Anchote (Coccinia abyssinica) starch were compared with commercial potato and wheat starches. Anchote starch showed lower total starch content than that of potato starch. Their morphological properties were investigated using scanning electron microscopy. The mean granule width of potato starch was four times greater than anchote starch and two times greater than that of wheat starch. The x-ray powder diffraction analysis revealed that anchote starch had a B-type crystallinity pattern. Differential scanning calorimetric (DSC) results showed the significant differences between the gelatinization temperature of anchote, wheat, and potato starches. The onset, peak, and conclusion temperature of anchote starch were 66.58°C, 70.18°C, and 73.98°C, respectively. The gelatinization temperature of potato and wheat starches were 56.53°C and 55.56°C for onset, 61.46°C and 61.14°C for peak, 68.47°C and 67.06°C for conclusion, respectively. These properties of anchote starch make it an attractive candidate for industrial use.
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Affiliation(s)
- Getnet Abera
- School of Chemical and Bio-Engineering, Institute of Technology, Addis Ababa University, P.O Box 385, King George VI Street, Addis Ababa, Ethiopia; Department of Chemistry, College of Natural Science, Colorado State University, 301 West Pitkin Street, Fort Collins, CO 80523, USA
| | - Belay Woldeyes
- School of Chemical and Bio-Engineering, Institute of Technology, Addis Ababa University, P.O Box 385, King George VI Street, Addis Ababa, Ethiopia
| | - Hundessa Dessalegn Demash
- School of Chemical and Bio-Engineering, Institute of Technology, Addis Ababa University, P.O Box 385, King George VI Street, Addis Ababa, Ethiopia
| | - Garret M Miyake
- Department of Chemistry, College of Natural Science, Colorado State University, 301 West Pitkin Street, Fort Collins, CO 80523, USA.
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13
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Zabot GL, Silva EK, Emerick LB, Felisberto MHF, Clerici MTPS, Meireles MAA. Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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14
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Physical and structural properties of potato starch modified by dielectric treatment with different moisture content. Int J Biol Macromol 2018; 118:1455-1462. [DOI: 10.1016/j.ijbiomac.2018.06.149] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 06/04/2018] [Accepted: 06/27/2018] [Indexed: 11/23/2022]
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15
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16
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Giteru SG, Oey I, Ali MA. Feasibility of using pulsed electric fields to modify biomacromolecules: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2017.12.009] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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17
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Coelho CC, Cerqueira MA, Pereira RN, Pastrana LM, Freitas-Silva O, Vicente AA, Cabral LM, Teixeira JA. Effect of moderate electric fields in the properties of starch and chitosan films reinforced with microcrystalline cellulose. Carbohydr Polym 2017; 174:1181-1191. [DOI: 10.1016/j.carbpol.2017.07.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/20/2017] [Accepted: 07/03/2017] [Indexed: 01/06/2023]
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18
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Li D, Yang N, Zhou X, Jin Y, Guo L, Xie Z, Jin Z, Xu X. Characterization of acid hydrolysis of granular potato starch under induced electric field. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.012] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Li D, Yang N, Jin Y, Guo L, Zhou Y, Xie Z, Jin Z, Xu X. Continuous-flow electro-assisted acid hydrolysis of granular potato starch via inductive methodology. Food Chem 2017; 229:57-65. [DOI: 10.1016/j.foodchem.2017.02.047] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2016] [Revised: 12/26/2016] [Accepted: 02/10/2017] [Indexed: 11/29/2022]
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