1
|
Chang T, Bian L, Zhang X, Chen S, Lyu Y, Li G, Zhang C. Impacts of transglutaminase on the processing and digestion characteristics of glutinous rice flour: Insight of the interactions between enzymic crossing-linked protein and starch. Food Res Int 2024; 189:114533. [PMID: 38876603 DOI: 10.1016/j.foodres.2024.114533] [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: 12/12/2023] [Revised: 05/09/2024] [Accepted: 05/20/2024] [Indexed: 06/16/2024]
Abstract
Glutinous rice is extensively consumed due to its nutritious content and wonderful flavor. However, glutinous rice flour has a high glycemic index, and the storage deterioration of sweet dumplingsissevere. Transglutaminase (TG) was used to cross-link glutinous rice protein and improve the characteristics of glutinous rice products. The findings demonstrated that TG significantly catalysed protein cross-linking to form a dense protein network, reduced the viscosity of glutinous rice paste and improved the thermal stability. The protein network may physically block the access of starch granules to digestive enzymes to lower the digestion rate of starch, and attenuate the damage of ice crystal molecules to the starch structure to improve the freezing stability of starch gels. The cracking rate and water loss of sweet dumplings prepared using glutinous rice flour with TG treated for 60 min reduced significantly. In conclusion, this study broadened the application of TG in starch products.
Collapse
Affiliation(s)
- Tingting Chang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Luyao Bian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoxuan Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Siyu Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yunbin Lyu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ganghua Li
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|
2
|
Zheng B, Qiu Z, Liu Z, Chen L. Pre-dry heat treatment alters the structure and ultimate in vitro digestibility of wheat starch-lipids complex in hot-extrusion 3D printing. Carbohydr Polym 2024; 334:122026. [PMID: 38553225 DOI: 10.1016/j.carbpol.2024.122026] [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: 10/12/2023] [Revised: 02/13/2024] [Accepted: 03/04/2024] [Indexed: 04/02/2024]
Abstract
Herein, we proposed dry heat treatment (DHT) as a pre-treatment method for modifying printed materials, with a particular focus on its application in the control of starch-lipid interactions during hot-extrusion 3D printing (HE-3DP). The results showed that pre-DHT could promote the complexation of wheat starch (WS) and oleic acid (OA)/corn oil (CO) during HE-3DP and thus increase the resistant starch (RS) content. From the structural perspectives, pre-DHT could break starch molecular chains into lower relative molecular weight which enhanced the starch-lipids hydrophobic interactions to form the V-type crystalline structure during HE-3DP. Notably, pre-DHT could also induce the formation of complexed structure which was maintained during HE-3DP. Compared with CO, OA with linear hydrophobic chains was easier to enter the spiral cavity of starch to form more ordered structures, resulting in higher RS content of 27.48 %. Overall, the results could provide basic data for designing nutritional starchy food systems by HE-3DP.
Collapse
Affiliation(s)
- Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zhipeng Qiu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Zipeng Liu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| |
Collapse
|
3
|
Haixia Z, Xijuan Y, Yongxin S, Guochao G, Qiao W, Li C, Zhiguang C. Analysis of the relationship between starch molecular conformation and enzymatic hydrolysis efficiency. Int J Biol Macromol 2024; 271:132570. [PMID: 38782316 DOI: 10.1016/j.ijbiomac.2024.132570] [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: 03/07/2024] [Revised: 05/12/2024] [Accepted: 05/20/2024] [Indexed: 05/25/2024]
Abstract
Resistant starch (RS) is important in controlling diabetes. The primary objective of this study is to examine the impact of molecular conformation on the enzymatic hydrolysis efficiency of starch by α-amylase. And the interactions between starch molecules with different conformations and α-amylase were analysed by using molecule dynamics simulation and molecular docking. It was found, the natural conformational starch molecule was hydrolysed from the middle of the starch chain by α-amylase, producing polysaccharides. The bent PS-conformational starch molecules with multiple O2-O3 intramolecular hydrogen bonds produced by high-pressure was hydrolysed from the head of the starch chain to produce glucose, which is not conducive to RS formation. The stretched H-conformation without intramolecular hydrogen bonds produced by heat treatment was not hydrolysed by α-amylase. However, it occupied the active groove and formed strong interactions with α-amylase, which prevented other starch molecules from binding to α-amylase, thus reducing hydrolysis efficiency. Moreover, the total interaction energies between the three starch molecules and α-amylase were approximately 78 kJ/mol. And several hydrogen bonds were formed between the starch molecules and α-amylase, which provides evidence for the continuous sliding hydrolysis hypothesis of α-amylase. Moreover, these results provide an important reference for elucidating the mechanism of RS formation.
Collapse
Affiliation(s)
- Zhong Haixia
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China; Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agricultural and Forestry Sciences, Qinghai University, Qinghai Province 810016, China
| | - Yang Xijuan
- Qinghai Tibetan Plateau Key Laboratory of Agricultural Product Processing, Academy of Agricultural and Forestry Sciences, Qinghai University, Qinghai Province 810016, China
| | - She Yongxin
- Institute of Quality Standard and Testing Technology for Agro-products of CAAS, Beijing 100080, China
| | - Gan Guochao
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Wen Qiao
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Chen Li
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Chen Zhiguang
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China.
| |
Collapse
|
4
|
Li T, Huang J, Yu J, Tian X, Zhang C, Pu H. Effects of soaking glutinous sorghum grains on physicochemical properties of starch. Int J Biol Macromol 2024; 267:131522. [PMID: 38614175 DOI: 10.1016/j.ijbiomac.2024.131522] [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: 10/15/2023] [Revised: 01/26/2024] [Accepted: 04/09/2024] [Indexed: 04/15/2024]
Abstract
Glutinous sorghum grains were soaked (60-80 °C, 2-8 h) to explore the effects of soaking, an essential step in industrial processing of brewing, on starch. As the soaking temperature increased, the peak viscosity and crystallinity of starch gradually decreased, while the enzymatic hydrolysis rate and storage modulus first increased and then decreased. At 70 °C, the content of amylose, the enzymatic hydrolysis rate of starch, and the final viscosity first increase and then decrease with the increase of soaking time, reaching their maximum at 6 h, increased by 53.1 %, 11.0 %, and 10.4 %, respectively, as compared with the non-soaked sample. At 80 °C (4 h), the laser confocal microscopy images showed a network structure formed between the denatured protein chains and the leached-out amylose chains. The molecular weights of starch before and after soaking were all in the range of 3.82-8.98 × 107 g/mol. Since 70 °C is lower than that of starch gelatinization and protein denaturation, when soaking for 6 h, the enzymatic hydrolysis rate of starch is the highest, and the growth of miscellaneous bacteria is inhibited, which is beneficial for subsequent processing technology. The result provides a theoretical basis for the intelligent control of glutinous sorghum brewing.
Collapse
Affiliation(s)
- Tao Li
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Junrong Huang
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China.
| | - Jing Yu
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Xiaodong Tian
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Chong Zhang
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| | - Huayin Pu
- School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi'an, Shaanxi 710021, China
| |
Collapse
|
5
|
Wang H, Liu J, Zhang Y, Li S, Liu X, Zhang Y, Zhao X, Shen H, Xie F, Xu K, Zhang H. Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough. Int J Biol Macromol 2024; 267:131315. [PMID: 38569985 DOI: 10.1016/j.ijbiomac.2024.131315] [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: 10/08/2023] [Revised: 03/18/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
Understanding the hierarchical structure and physicochemical properties of starch isolated from fermented dough with different times (0-120 min) is valuable for improving the quality of fermented dough-based products. The results indicate that fermentation disrupted the starch granule surface and decreased the average particle size from 19.72 μm to 18.45 μm. Short-term fermentation (< 60 min) disrupted the crystalline, lamellar, short-range ordered molecular and helical structures of starch, while long-term fermentation (60-120 min) elevated the ordered degree of these structures. For example, relative crystallinity and double helix contents increased from 23.7 % to 26.8 % and 34.4 % to 37.2 %, respectively. During short-term fermentation, the structural amorphization facilitated interactions between starch molecular chains and water molecules, which increased the peak viscosity from 275.4 to 320.6 mPa·s and the swelling power from 7.99 to 8.52 g/g. In contrast, starches extracted from long-term fermented dough displayed the opposite results. Interestingly, the hardness and springiness of starch gels gradually decreased as fermentation time increased. These findings extend our understanding of the starch structure-property relationship during varied fermentation stages, potentially benefiting the production of better-fermented foods.
Collapse
Affiliation(s)
- Hongwei Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Jiajia Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Yusong Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Shuaihao Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
| | - Xingli Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Yanyan Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Xuewei Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
| | - Ke Xu
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Hua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
| |
Collapse
|
6
|
Wu ZW, Han JY, Zhao XY, Wei YY, Cai XS, Liu HM, Ma YX, Wang XD. Impact of high temperature on microstructural changes and oil absorption of tigernut (Cyperus esculentus L.) starch: Investigations in the starch-oil model system. Carbohydr Polym 2024; 328:121711. [PMID: 38220344 DOI: 10.1016/j.carbpol.2023.121711] [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: 09/27/2023] [Revised: 11/30/2023] [Accepted: 12/17/2023] [Indexed: 01/16/2024]
Abstract
This study was to explore the internal reasons for the changes in oil absorption performance of tigernut starch (TS) by revealing the high-temperature induced variations of structural and functional properties of TS. The results showed that as the temperature increased from 80 °C to 140 °C, the degree of starch gelatinization increased, while the proportion of double helix structures, the total proportion of B1 and B2 chains, the relative crystallinity and the molecular weight decreased, accompanied by the fragmentation and swelling of TS granules. The oxidation of tigernut oil (TNO) led to a decrease in oil density and an increase in total polar component content. These phenomena could result in an increase of oil absorption capacity of TS and starch-lipid complex index. With further increase in temperature from 170 °C to 200 °C, the disruption of the crystalline structure and chain structure increased, resulting in the melting and disintegration of TS granules. This caused a decrease in the starch-oil contact area and capillary absorption of TNO by the TS granules. The results will contribute to revealing the effect of high-temperature induced changes in the structural and functional properties of TS on its oil absorption properties.
Collapse
Affiliation(s)
- Zhong-Wei Wu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Jing-Yuan Han
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xin-Yi Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yang-Yang Wei
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiao-Shuang Cai
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Hua-Min Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China.
| | - Yu-Xiang Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Xue-De Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou 450001, China
| |
Collapse
|
7
|
Cheng F, Ren Y, Warkentin TD, Ai Y. Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches. Carbohydr Polym 2024; 324:121506. [PMID: 37985050 DOI: 10.1016/j.carbpol.2023.121506] [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: 06/17/2023] [Revised: 10/11/2023] [Accepted: 10/16/2023] [Indexed: 11/22/2023]
Abstract
Heat-moisture treatment (HMT) was employed to modify wrinkled pea (74.2 % and 76.5 % amylose) and round pea starches (35.9 % and 34.8 % amylose) at 35.0 % moisture, 110 or 130 °C, and 6 h. HMT increased the gelatinization temperatures and decreased the gelatinization enthalpy changes, reduced the pasting viscosities and gel hardness, and enhanced the enzymatic resistance of the pea starches in comparison with the native counterparts, with greater extents of changes observed for HMT at 130 °C overall. Although HMT decreased the relative crystallinity and elevated the proportion of amorphous conformation, the remaining double-helical crystallites in the modified samples showed improved thermal stability as revealed by differential scanning calorimetry (DSC). More importantly, the HMT-modified pea starches required a higher heating temperature of 120 °C, rather than 95 °C, in Rapid Visco Analyser to provide greater pasting viscosities and develop firmer gels, suggesting that the modified samples had stronger molecular entanglement than the native counterparts. Such molecular entanglement could also reduce enzymatic digestion of HMT-modified starches after boiling in water. With more diverse functional profiles and increased resistant starch (RS) contents (particularly for the HMT-modified wrinkled pea starches having 22.7-29.9 % RS), the HMT-modified pea starches could be promising new ingredients for food applications.
Collapse
Affiliation(s)
- Fan Cheng
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada
| | - Yikai Ren
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada
| | - Thomas D Warkentin
- Crop Development Centre, Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Canada.
| |
Collapse
|
8
|
He W, Han M, Wu Y, Ouyang J, Xu C. Impact of molecular structure of starch on the glutinous taste quality of cooked chestnut kernels. Int J Biol Macromol 2024; 254:127704. [PMID: 37898245 DOI: 10.1016/j.ijbiomac.2023.127704] [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: 06/27/2023] [Revised: 08/28/2023] [Accepted: 10/25/2023] [Indexed: 10/30/2023]
Abstract
Chestnuts are a starchy food with a characteristic glutinous taste that is often used to assess their quality. In this study, our findings indicated that chestnuts with higher glutinous taste quality had lower amylose content and microcrystalline structures, as well as higher subcrystalline structures and relative crystallinity in both the raw and steamed starches. In the leached starch, chestnuts with higher glutinous taste quality had lower amylopectin B1 chains and microcrystalline structure, but higher amylopectin B2 chains, subcrystalline structure and relative crystallinity. These results suggest that amylose content, relative crystallinity, and amylopectin chain length distribution are important factors determining the glutinous taste quality of chestnuts. To further enhance our understanding of these factors, an sensory evaluation model was developed based on textural profile analysis parameters. This study provides valuable insights into the relationship between molecular structure of starch and the glutinous taste quality of starchy foods.
Collapse
Affiliation(s)
- Wenxin He
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Meijun Han
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology, Beijing Center for Physical and Chemical Analysis, Beijing 100089, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
| | - Chunming Xu
- China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China.
| |
Collapse
|
9
|
Chi C, Ren W, Yang Y, Guo X, Zhang Y, Chen B, He Y, Chen H, Zheng X, Wang H. Starch ordered structures control starch reassembly behaviors during heat-moisture treatment for modulating its digestibility. Food Chem 2024; 430:136966. [PMID: 37523821 DOI: 10.1016/j.foodchem.2023.136966] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 07/13/2023] [Accepted: 07/20/2023] [Indexed: 08/02/2023]
Abstract
This study investigated the effect of starch crystallinity on starch reassembly behaviors during the heat-moisture treatment (HMT) using starches with A-type crystal content of 0.00%-19.03%. The results showed that HMT reduced the native starch crystal content from 19.03% to 15.02% and increased starch thermostability, leading to a decrease in rapidly digestible starch (RDS) content from 86.91% to 76.71%. Moreover, starches containing a crystal content of 2.51%-8.11% exhibited significant reassembly during the HMT, and the resulting modified starches had more crystals and less RDS of 63.43%-69.31%. Interestingly, starches lacked A-type crystals but had some helical structures exhibiting A-type crystalline structures and lower digestibility after HMT. These findings verified that starch could significantly reassemble to form crystalline structures during the HMT. Controlling the crystal content of starch granules, particularly between 2.51% and 8.11%, was a promising approach for promoting starch reassembly during HMT and reducing starch digestibility.
Collapse
Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Wenwen Ren
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Ying Yang
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Xu Guo
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiping Zhang
- Henan Engineering Laboratory for Bioconversion Technology of Functional Microbes, College of Life Science, Henan Normal University, Xinxiang 453007, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Huibin Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Xianghua Zheng
- Rice Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350018, China
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China.
| |
Collapse
|
10
|
Zhong Y, Yin X, Yuan Y, Kong X, Chen S, Ye X, Tian J. Changes in physiochemical properties and in vitro digestion of corn starch prepared with heat-moisture treatment. Int J Biol Macromol 2023; 248:125912. [PMID: 37479207 DOI: 10.1016/j.ijbiomac.2023.125912] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 07/07/2023] [Accepted: 07/18/2023] [Indexed: 07/23/2023]
Abstract
To investigate the effect of heat-moisture treatment (HMT) on the physiochemical properties and in vitro digestibility of corn starch, the pasting behavior, viscoelasticity, thermal properties, long/short range structure, morphology and in vitro digestion of corn starch treated with different HMT conditions (HMT-20, 25, 30, 35 and 40 %) were characterized. Results indicated that after HMT, the pasting and disintegration behaviors of corn starch were affected and correlated with the moisture content. The dynamic viscoelasticity of corn starch was changed, and when glassy conditions were reached, the elastic properties decreased with increasing moisture while the viscous properties increased, especially for the HMT-40 %. The thermal stability of starch was improved by HMT, although the enthalpy of pasting (ΔH) was reduced. Additionally, the HMT processing also promoted the conversion of RDS to SDS and/or RS (SDS and RS increased to 39.80 % and 31.68 % for HMT-40 %, respectively), which might attribute to the rearrangement of free starch molecules. The present work provides a potential approach to make functional starches with healthy properties.
Collapse
Affiliation(s)
- Yuxiu Zhong
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Xiuxiu Yin
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Ying Yuan
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China
| | - Xiangli Kong
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Shiguo Chen
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, PR China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, PR China
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, PR China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, PR China
| | - Jinhu Tian
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, PR China.
| |
Collapse
|
11
|
Sun Y, Qin R, Zeng J, Li G. Effect of Heat-Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch. Foods 2023; 12:3076. [PMID: 37628074 PMCID: PMC10453683 DOI: 10.3390/foods12163076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
The objective of this study was to investigate the effect of temperature changes during heat-moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS particles. The polarized crosses of SPS were irregular and partially blurred. The relative crystallinity and short-range order of SPS decreased, while rearrangement and reorientation of the starch molecules occurred and the thermal stability increased. The resistant starch content of SPS reached the highest (24.77%) after 4 h treatment at 110 °C and 25% moisture. The obtained results can provide a reference for the modification of SPS.
Collapse
Affiliation(s)
| | | | | | - Guanglei Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Y.S.); (R.Q.); (J.Z.)
| |
Collapse
|
12
|
Tao J, Wan C, Leng J, Dai S, Wu Y, Lei X, Wang J, Yang Q, Wang P, Gao J. Effects of biochar coupled with chemical and organic fertilizer application on physicochemical properties and in vitro digestibility of common buckwheat (Fagopyrum esculentum Moench) starch. Int J Biol Macromol 2023; 246:125591. [PMID: 37385316 DOI: 10.1016/j.ijbiomac.2023.125591] [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: 02/19/2023] [Revised: 06/18/2023] [Accepted: 06/25/2023] [Indexed: 07/01/2023]
Abstract
Common buckwheat starch, a functional ingredient, has wide food and non-food applications. Excessive chemical fertilizer application during grain cultivation decreases quality. This study examined the effects of different combinations of chemical fertilizer, organic fertilizer, and biochar treatment on the physicochemical properties and in vitro digestibility of starch. The amendment of both organic fertilizer and biochar was observed to have a greater impact on the physicochemical properties and in vitro digestibility of common buckwheat starch in comparison to organic fertilizer amendment solely. The combined application of biochar, chemical, and organic nitrogen in an 80:10:10 ratio significantly increased the amylose content, light transmittance, solubility, resistant starch content, and swelling power of the starch. Simultaneously, the application reduced the proportion of amylopectin short chains. Additionally, this combination decreased the size of starch granules, weight-average molecular weight, polydispersity index, relative crystallinity, pasting temperature, and gelatinization enthalpy of the starch compared to the utilization of chemical fertilizer alone. The correlation between physicochemical properties and in vitro digestibility was analyzed. Four principal components were obtained, which accounted for 81.18 % of the total variance. These findings indicated that the combined application of chemical fertilizer, organic fertilizer, and biochar would improve common buckwheat grain quality.
Collapse
Affiliation(s)
- Jincai Tao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Chenxi Wan
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jiajun Leng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Shuangrong Dai
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Yixin Wu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Xinhui Lei
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jiale Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Qinghua Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Pengke Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A & F University, Yangling, Shaanxi, China.
| |
Collapse
|
13
|
Liu G, Zhang R, Huo S, Li J, Wang M, Wang W, Yuan Z, Hu A, Zheng J. Insights into the changes of structure and digestibility of microwave and heat moisture treated quinoa starch. Int J Biol Macromol 2023; 246:125681. [PMID: 37406899 DOI: 10.1016/j.ijbiomac.2023.125681] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 06/02/2023] [Accepted: 07/02/2023] [Indexed: 07/07/2023]
Abstract
In this study, quinoa starch was subjected to microwave and heat moisture treatment (MHT) with various moisture content (15 %, 25 %, 35 %) and microwave power (4.8, 9.6, 14.4 W/g), and its structure and digestibility were investigated. SEM and particle size analysis indicated that MHT caused the agglomeration of starch granules and increased the particle size. Moreover, MHT increased the short-range order structure and relative crystallinity, except for MHT with moisture content (35 %). DSC results demonstrated that the gelatinization temperature and gelatinization enthalpy had a slight improvement after MHT. Moreover, MHT increased the amylose content to some extent. It was worth noting that the digestibility of quinoa starch significantly decreased. After MHT, a part of rapidly digestible starch (RDS) was converted into slowly digestible starch (SDS) or resistant starch (RS). Particularly, when moisture content was 25 %, the starch had a highest SDS + RS content. Thus, this study provided a potential approach using MHT to modulate the digestibility of starch.
Collapse
Affiliation(s)
- Guangxin Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Rong Zhang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Shuan Huo
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jing Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Mengting Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wei Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Zhining Yuan
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jie Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| |
Collapse
|
14
|
Xu J, Li Y, Kaur L, Singh J, Zeng F. Functional Food Based on Potato. Foods 2023; 12:foods12112145. [PMID: 37297391 DOI: 10.3390/foods12112145] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Revised: 05/19/2023] [Accepted: 05/24/2023] [Indexed: 06/12/2023] Open
Abstract
Potato (Solanum tuberosum L.) has gradually become a stable food worldwide since it can be a practical nutritional supplement and antioxidant as well as an energy provider for human beings. Financially and nutritionally, the cultivation and utility of potatoes is worthy of attention from the world. Exploring the functionality and maximizing the utilization of its component parts as well as developing new products based on the potato is still an ongoing issue. To maximize the benefits of potato and induce new high-value products while avoiding unfavorable properties of the crop has been a growing trend in food and medical areas. This review intends to summarize the factors that influence changes in the key functional components of potatoes and to discuss the focus of referenced literature which may require further research efforts. Next, it summarizes the application of the latest commercial products and potential value of components existing in potato. In particular, there are several main tasks for future potato research: preparing starchy foods for special groups of people and developing fiber-rich products to supply dietary fiber intake, manufacturing bio-friendly and specific design films/coatings in the packaging industry, extracting bioactive proteins and potato protease inhibitors with high biological activity, and continuing to build and examine the health benefits of new commercial products based on potato protein. Notably, preservation methods play a key role in the phytochemical content left in foods, and potato performs superiorly to many common vegetables when meeting the demands of daily mineral intake and alleviating mineral deficiencies.
Collapse
Affiliation(s)
- Jian Xu
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Yang Li
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Lovedeep Kaur
- Riddet Institute, School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Jaspreet Singh
- Riddet Institute, School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Fankui Zeng
- Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| |
Collapse
|
15
|
Zhang G, Xuan Y, Lyu F, Ding Y. Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture. Int J Biol Macromol 2023; 242:124594. [PMID: 37116848 DOI: 10.1016/j.ijbiomac.2023.124594] [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: 01/02/2023] [Revised: 04/17/2023] [Accepted: 04/21/2023] [Indexed: 04/30/2023]
Abstract
Effects of heat moisture treatment (HMT), extrusion treatment (ET), and the combination treatment (HMT-ET) on microstructural, physicochemical properties, and starch digestibility of brown rice flour (BRF) were investigated. With a rise in resistant starch (RS), melting temperature, and a decrease in swelling capacity (SC), peak viscosity, and apparent amylose content (AAC), the HMT-ET BRF showed a significant lower expected glycemic index (eGI) than HMT and ET. XRD and FTIR results showed ET, HMT-ET caused the transition of starch crystals from amorphous to crystalline region, suggesting the formation of the starch-lipid complex. The analysis of DSC and RVA proved HMT-ET flours induced starch gelatinization and inhibited the starch retrogradation of BRF compared with the other three flours. Correlation analysis suggested that the combined effect of HMT and ET was response for the changes in physicochemical properties and reduction of in vitro starch digestibility. Overall, the BRF after HMT-ET with improved physicochemical properties and starch digestibility could be better utilized as a good substitute for carbohydrate sources.
Collapse
Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yang Xuan
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
| |
Collapse
|
16
|
Li B, Wang S, Zhang Y, Huang C, Zhao Y, Wu G, Tan L. Effect of the Amylose Nanoscale Polymerization Index on the Digestion Kinetics and Mechanism of Recombinant Chinese Seedless Breadfruit Starch Triadic Complexes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37024427 DOI: 10.1021/acs.jafc.2c08746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
The demand for multicomponent foods to meet human energy and nutritional needs has been increasing; however, few studies have addressed the theoretical basis for their preparation. We investigated the effect of the nanoscale polymerization index (DPw) of amylose on the logarithm of slope plot-based kinetics and the mechanism of digestion of starch-lauric acid-β-lactoglobulin protein complexes. Amylose from each of the five Chinese seedless breadfruit species was mixed with breadfruit amylopectin with the highest resistant starch (RS) content to form starch ternary complexes with various amylose DPws. All five complexes exhibited V-type crystalline diffraction and rod-like molecular configuration. Characteristic X-ray diffraction peaks and Fourier transform-infrared spectra of the ternary complexes revealed similar molecular configurations. As the amylose DPw increased, the complexing index, relative crystallinity, short-range order, weight-average molar mass, molecular density index, gelatinization temperature, decomposition temperature, RS, slowly digestible starch (SDS), and speed rate constants at the second hydrolysis stage (k2) increased, whereas the semicrystalline lamellae thickness, mass fractal structure parameter, average characteristic crystallite unit length, radius of gyration, fractal dimension and cavities of granule surface microstructure, final viscosity, interval speed rate from SDS to RS, equilibrium concentration, and glycemic index decreased. The digestion kinetics exhibited highly significant variation according to the physiochemical properties and multiscale supramolecular structure (r > 0.99 or r < -0.99, p < 0.01). Together, these results identify amylose DPw as an important structural factor that markedly affects the kinetics and mechanism of ternary complex digestion and provide a new theoretical direction for the production of starch-based multicomponent foods.
Collapse
Affiliation(s)
- Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Shuangfei Wang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Yuan Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Gang Wu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Lehe Tan
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS), Wanning, Hainan 571533, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| |
Collapse
|
17
|
Chi C, Yang Y, Li S, Shen X, Wang M, Zhang Y, Zheng X, Weng L. Starch intrinsic crystals affected the changes of starch structures and digestibility during microwave heat-moisture treatment. Int J Biol Macromol 2023; 240:124297. [PMID: 37004932 DOI: 10.1016/j.ijbiomac.2023.124297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 03/19/2023] [Accepted: 03/29/2023] [Indexed: 04/03/2023]
Abstract
The structural and functional changes of starch during hydrothermal treatment are influenced by its intrinsic properties. However, how the intrinsic crystalline structures of starch affect changes in structure and digestibility during microwave heat-moisture treatment (MHMT) has not been well understood. In this study, we prepared starch samples with varying moisture content (10 %, 20 %, and 30 %) and A-type crystal content (4.13 %, 6.81 %, and 16.35 %) and investigated the changes in their structures and digestibility during MHMT. Results showed that starch with a high A-type crystal content (16.35 %) and moisture levels of 10 % to 30 % exhibited less ordered structures after MHMT, while starches with lower A-type crystal content (4.13 % to 6.18 %) and moisture content of 10 % to 20 % showed more ordered structures after treatment; but less ordered structures when the moisture content was 30 %. All starch samples had lower digestibility after MHMT and cooking; however, starches with lower A-type crystal content (4.13 % to 6.18 %) and moisture content of 10 % to 20 % displayed significantly lower digestibility after treatment compared to modified starches. Accordingly, starches contained content of A-type crystals of 4.13 %-6.18 % and moisture of 10 %-20 % potentially had better reassembly behaviors during the MHMT to slow starch digestibility in a larger magnitude.
Collapse
|
18
|
Zheng L, Zhang Q, Yu X, Luo X, Jiang H. Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
|
19
|
Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches. Foods 2022; 12:foods12010068. [PMID: 36613287 PMCID: PMC9818452 DOI: 10.3390/foods12010068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Heat-moisture treatment (HMT) is a safe, environmentally friendly starch modification method that reduces the digestibility of starch and changes its physicochemical properties while maintaining its granular state. Normal potato starch (NPS) and waxy potato starch (WPS) were subjected to HMT at different temperatures. Due to erosion by high-temperature water vapor, both starches developed indentations and cracks after HMT. Changes were not evident in the amylose content since the interaction between the starch molecules affected the complexation of amylose and iodine. HMT increased pasting temperature of NPS from 64.37 °C to 91.25 °C and WPS from 68.06 °C to 74.44 °C. The peak viscosity of NPS decreased from 504 BU to 105 BU and WPS decreased from 384 BU to 334 BU. The crystallinity of NPS decreased from 33.0% to 24.6% and WPS decreased from 35.4% to 29.5%. While the enthalpy values of the NPS declined from 15.74 (J/g) to 6.75 (J/g) and WPS declined from 14.68 (J/g) to 8.31 (J/g) at 120 °C. The solubility and swelling power of NPS decreased while that of WPS increased at 95 °C. Due to the lack of amylose in WPS, at the same HMT processing temperature, the reduction in peak viscosity of treated WPS compared to that of native starch was smaller than that of NPS. The resistant starch (RS) content of NPS after HMT at 120 °C was 73.0%. The slowly digestible starch (SDS) content of WPS after HMT at 110 °C was 37.6%.
Collapse
|
20
|
Insights on Some Polysaccharide Gel Type Materials and Their Structural Peculiarities. Gels 2022; 8:gels8120771. [PMID: 36547295 PMCID: PMC9778405 DOI: 10.3390/gels8120771] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 11/29/2022] Open
Abstract
Global resources have to be used in responsible ways to ensure the world's future need for advanced materials. Ecologically friendly functional materials based on biopolymers can be successfully obtained from renewable resources, and the most prominent example is cellulose, the well-known most abundant polysaccharide which is usually isolated from highly available biomass (wood and wooden waste, annual plants, cotton, etc.). Many other polysaccharides originating from various natural resources (plants, insects, algae, bacteria) proved to be valuable and versatile starting biopolymers for a wide array of materials with tunable properties, able to respond to different societal demands. Polysaccharides properties vary depending on various factors (origin, harvesting, storage and transportation, strategy of further modification), but they can be processed into materials with high added value, as in the case of gels. Modern approaches have been employed to prepare (e.g., the use of ionic liquids as "green solvents") and characterize (NMR and FTIR spectroscopy, X ray diffraction spectrometry, DSC, electronic and atomic force microscopy, optical rotation, circular dichroism, rheological investigations, computer modelling and optimization) polysaccharide gels. In the present paper, some of the most widely used polysaccharide gels will be briefly reviewed with emphasis on their structural peculiarities under various conditions.
Collapse
|
21
|
Yang S, Dhital S, Zhang MN, Wang J, Chen ZG. Structural, gelatinization, and rheological properties of heat-moisture treated potato starch with added salt and its application in potato starch noodles. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107802] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
22
|
Jia R, McClements DJ, Dai L, He X, Li Y, Ji N, Qin Y, Xiong L, Sun Q. Improvement of pasting and gelling properties of potato starch using a direct vapor-heat moisture treatment. Int J Biol Macromol 2022; 219:1197-1207. [DOI: 10.1016/j.ijbiomac.2022.08.178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/06/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022]
|
23
|
Hao Z, Han S, Xu H, Li C, Wang Y, Gu Z, Hu Y, Zhang Q, Deng C, Xiao Y, Liu Y, Liu K, Zheng M, Zhou Y, Yu Z. Insights into the rheological properties, multi-scale structure and in vitro digestibility changes of starch-β-glucan complex prepared by ball milling. Int J Biol Macromol 2022; 224:1313-1321. [DOI: 10.1016/j.ijbiomac.2022.10.217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 10/17/2022] [Accepted: 10/24/2022] [Indexed: 11/05/2022]
|
24
|
Zhao X, Xing JJ, An NN, Li D, Wang LJ, Wang Y. Succeeded high-temperature acid hydrolysis of granular maize starch by introducing heat-moisture pre-treatment. Int J Biol Macromol 2022; 222:2868-2877. [DOI: 10.1016/j.ijbiomac.2022.10.065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 09/09/2022] [Accepted: 10/07/2022] [Indexed: 11/05/2022]
|
25
|
Deng C, Melnyk O, Marenkova T, Luo Y. Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/151566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
26
|
Wu J, Xu S, Huang Y, Zhang X, Liu Y, Wang H, Zhong Y, Bai L, Liu C. Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam treatment. Food Chem 2022; 386:132819. [PMID: 35366635 DOI: 10.1016/j.foodchem.2022.132819] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 03/20/2022] [Accepted: 03/24/2022] [Indexed: 11/04/2022]
Abstract
Superheated steam (SST) at different moisture contents (10% ∼ 30%) was used to prevent the agglomeration of kudzu starch during rapid pasting with hot water. Changes in pasting-related properties and multi-scale structures were investigated. At moisture content of 20%, SST dramatically reduced the agglomeration rate from 42.20% to 2.97% without destroying the microstructure of kudzu starch or deteriorating the rheological properties of kudzu starch paste, which was superior to the conventional pre-gelatinization treatment. The agglomeration was prevented mainly by decreasing the swelling power and increasing the pasting temperature of kudzu starch. The slight disruption of multi-scale structures may facilitate faster water absorption by kudzu starch, but it was not the primary prevention mechanism. Moreover, the solubility of kudzu starch was not related to the agglomeration, since it was significantly decreased by SST. Our findings could provide new insights into the rapid pasting of starchy powders or flours with hot water.
Collapse
Affiliation(s)
- Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Shunqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Ying Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yunfei Liu
- Institute of Applied Chemistry, Jiangxi Academy of Sciences, No. 7777 Changdong Avenue, Nanchang 330096, China
| | - Haoqiang Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yejun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Long Bai
- Key Laboratory of Bio-Based Material Science and Technology of Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| |
Collapse
|
27
|
Starch crystal seed tailors starch recrystallization for slowing starch digestion. Food Chem 2022; 386:132849. [PMID: 35367792 DOI: 10.1016/j.foodchem.2022.132849] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 01/24/2022] [Accepted: 03/27/2022] [Indexed: 11/23/2022]
Abstract
Crystal seed significantly affected polymers homogeneous or heterogeneous crystallization. However, how starch crystal seed affected recrystallization of gelatinized starch and in turn digestibility were not clearly understood. Herein, effects of endogenous crystal seed on starch recrystallization and digestibility were herein investigated. Structures of retrograded starches characterized by Fourier transform infrared spectroscopy and X-ray diffraction indicated that endogenous A-type crystal seed significantly promoted starch reassociation to form well-defined crystalline structure. Notably, starch crystal seed-mediated retrograded starch contained more compact structures after cooking in comparison with that of retrograded starch mediation without the crystal seed, and therefore the crystal seed-mediated retrograded starch exhibited a lower digestibility. This study preliminarily indicated starch endogenous crystal seed significantly modulate starch retrogradation and digestibility, nevertheless, how recrystallization temperature, the content and crystalline structure of the crystal seed affect recrystallization behaviors of crystal seed-containing starch are part of future work.
Collapse
|
28
|
Barua S, Hanewald A, Bächle M, Mezger M, Srivastav PP, Vilgis TA. Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
29
|
Wang H, Li Y, Wang L, Wang L, Li Z, Qiu J. Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107630] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
30
|
The Properties, Modification, and Application of Banana Starch. Polymers (Basel) 2022; 14:polym14153092. [PMID: 35956607 PMCID: PMC9370678 DOI: 10.3390/polym14153092] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/26/2022] [Accepted: 07/27/2022] [Indexed: 12/04/2022] Open
Abstract
Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than 60%). The application of starch for various purposes is dependent upon its structural, physicochemical, and functional properties. A native starch does not possess all required properties for specific use in the food product. To improve its application, starch can be modified physically, chemically, and enzymatically. Each of these modification methods provides different characteristics to the modified starch. This review aims to examine the chemical composition, granule morphology, crystallinity, pasting, thermal properties, and digestibility of banana starch, and discusses the various modifications and potential applications of banana starch in the food industry.
Collapse
|
31
|
Optimization of Corn Resistant Starch Preparation by Dual Enzymatic Modification Using Response Surface Methodology and Its Physicochemical Characterization. Foods 2022; 11:foods11152223. [PMID: 35892808 PMCID: PMC9331437 DOI: 10.3390/foods11152223] [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: 06/27/2022] [Revised: 07/20/2022] [Accepted: 07/23/2022] [Indexed: 12/10/2022] Open
Abstract
Corn starch was dually modified using thermostable α-amylase and pullulanase to prepare resistant starch (RS). The concentration of starch liquid, the amount of added thermostable α-amylase, the duration of enzymatic hydrolysis and the amount of added pullulanase were optimized using RSM to increase RS content of the treated sample. The optimum pretreatment conditions were 15% starch liquid, 3 U/g thermostable α-amylase, 35 min of enzymatic hydrolysis and 8 U/g pullulanase. The maximum RS content of 10.75% was obtained, and this value was significantly higher than that of native corn starch. The degree of polymerization (DP) of the enzyme-modified starch decreased compared with that of native starch. The scanning electron microscopy (SEM) and differential scanning calorimetry (DSC) were performed to assess structural changes in native and pretreated starch. The effect of dual enzyme pretreatment on the structure and properties of corn starch was significant. Unlike the untreated one, the pretreated corn starch showed clear pores and cracks. Significant differences in RS contents and structural characterization between starch pretreated and untreated with dual enzymes demonstrated that the dual enzyme modification of corn was effective in enhancing RS contents.
Collapse
|
32
|
Yang L, Wang S, Li S, Zhao G, Du C. Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies. Gels 2022; 8:gels8070429. [PMID: 35877514 PMCID: PMC9315577 DOI: 10.3390/gels8070429] [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: 05/16/2022] [Revised: 07/03/2022] [Accepted: 07/04/2022] [Indexed: 11/24/2022] Open
Abstract
In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.
Collapse
Affiliation(s)
- Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
- Correspondence: (L.Y.); (C.D.); Tel.: +86-18-78-889-2719 (L.Y.); +86-13-95-506-9909 (C.D.)
| | - Sunyan Wang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Institutes of Agricultural Science and Technology, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China;
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
| | - Chuanlai Du
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Chuzhou 233100, China; (S.W.); (G.Z.)
- Correspondence: (L.Y.); (C.D.); Tel.: +86-18-78-889-2719 (L.Y.); +86-13-95-506-9909 (C.D.)
| |
Collapse
|
33
|
Wu F, Chi B, Xu R, Liao H, Xu X, Tan X. Changes in structures and digestibility of amylose-oleic acid complexes following microwave heat-moisture treatment. Int J Biol Macromol 2022; 214:439-445. [PMID: 35752333 DOI: 10.1016/j.ijbiomac.2022.06.133] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 05/23/2022] [Accepted: 06/19/2022] [Indexed: 11/28/2022]
Abstract
Amylose-oleic acid complexes (AOA) were exposed to microwave heat-moisture treatment (M-HMT) with different moisture content (MC), and the variations in structures and digestibility were investigated. M-HMT caused the dissociation of helical structures and destruction of short-range molecular order of AOA. Meanwhile, the molecules of amylose and oleic acid rearranged and more amylose-oleic acid complexes were formed during M-HMT, the complexing index of AOA was increased from 25.41 % to 41.20 % when treating at 35 % MC. Moreover, the relative content of single helix increased with increasing MC, resulting in higher V-type relative crystallinity. With ≥30 % MC, the treated complexes showed greater thermostability than that of original AOA. The treatment increased the enzymatic digestibility of AOA, and sample treated with 35 % MC had the highest resistant starch content of 82.33 %, which was 17.96 % higher than that of native AOA. The improved enzyme resistance should be correlated to increased molecular interplay and formation of amylose-oleic acid complexes.
Collapse
Affiliation(s)
- Fubin Wu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Bo Chi
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Ruyan Xu
- China Tobacco Jiangsu Industrial Co., Ltd., Nanjing 210019, China
| | - Huiyun Liao
- China Tobacco Jiangsu Industrial Co., Ltd., Nanjing 210019, China.
| | - Xiaoqi Xu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China
| | - Xiaoyan Tan
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing 211816, China.
| |
Collapse
|
34
|
Faridah DN, Damaiyanti S, Indrasti D, Jayanegara A, Afandi FA. Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Sanaz Damaiyanti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| |
Collapse
|
35
|
Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity. Polymers (Basel) 2022; 14:polym14061086. [PMID: 35335417 PMCID: PMC8955598 DOI: 10.3390/polym14061086] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 11/30/2022] Open
Abstract
To elucidate the pretreatment of a heat moisture treatment that could increase the DS and hydrophobicity of OSA starch, the effect of the moisture level of the HMT process on the physicochemical properties was investigated. The higher moisture content (MC) in the HMT process led to a decreasing degree of crystallinity and gelatinization enthalpy and also produced surface damage and cracking of the granules. HMT pretreatment with the right moisture content resulted in OSA starch with the maximum DS value and reaction efficiency. Pre-treatment HMT at 25% MC (HMT-25) followed by OSA esterification exhibited the highest DS value (0.0086) and reaction efficiency (35.86%). H25-OSA starch has been shown to have good water resistance (OAC 1.03%, WVP 4.92 × 10−5 g/s m Pa, water contact angle 88.43°), and conversely, has a high cold water solubility (8.44%). Based on FTIR, there were two new peaks at 1729 and 1568 cm−1 of the HMT-OSA starch, which proved that the hydroxyl group of the HMT starch molecule had been substituted with the carbonyl and carboxyl ester groups of OSA.
Collapse
|
36
|
Wang H, Wang Y, Wang R, Liu X, Zhang Y, Zhang H, Chi C. Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107255] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
37
|
Kemski MM, Cottonaro A, Vittadini E, Vodovotz Y. Development of Gluten‐Free Muffins made from Breadfruit and Unripe Plantain Flours. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Megan M. Kemski
- Abbott Nutrition Columbus USA
- Department of Food Science and Technology The Ohio State University Columbus USA
| | - Aurora Cottonaro
- Department of Food Science and Technology The Ohio State University Columbus USA
- Department of Food and Drugs University of Parma Parma Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine University of Camerino Camerino Italy
| | - Yael Vodovotz
- Department of Food Science and Technology The Ohio State University Columbus USA
| |
Collapse
|
38
|
Li B, Wang Y, Zhu L, Huang C, Zhang Y, Zhao Y, Wu G, Tan L. Starch characterizations of two kinds of seedless Artocarpus altilis (Parkinson) Fosberg originated from China. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107145] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
39
|
Akinyosoye TS, Nwokocha LM. Morphological, Structural and Paste Characteristics of Native and Heat‐Moisture Treated
Treculia Africana
Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
40
|
Zhong C, Xiong Y, Lu H, Luo S, Wu J, Ye J, Liu C. Preparation and characterization of rice starch citrates by superheated steam: A new strategy of producing resistant starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112890] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
41
|
Kehinde AZ, Erland LA, Liu Y, Ragone D, Jones A, Murch SJ. South Pacific cultivars of breadfruit (Artocarpus altilis (Parkinson) Fosberg and A. mariannensis Trécul) and their hybrids (A. altilis × A. mariannensis) have unique dietary starch, protein and fiber. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104228] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
42
|
Wu C, Ji G, Gao F, Qian J, Zhang L, Li Q, Zhang C. Effect of heat-moisture treatment on the structural and physicochemical characteristics of sand rice ( Agriophyllum squarrosum) starch. Food Sci Nutr 2021; 9:6720-6727. [PMID: 34925801 PMCID: PMC8645719 DOI: 10.1002/fsn3.2622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/29/2021] [Accepted: 09/27/2021] [Indexed: 11/23/2022] Open
Abstract
A small granule starch from sand rice (Agriophyllum squarrosum) was subjected to heat-moisture treatment (HMT) at different moisture contents (MCs,15%-30%). With MC≤20%, a higher MC resulted in increases in the starch orders (i.e., short-range and crystalline structure) with unchanged granule morphology. Nonetheless, a further elevated MC (>20%) gradually destroyed the granule morphology and starch orders. Also, HMT gradually vanished the lamellar structure as MC increased during HMT. These structural evolutions in HMT-modified starch resulted in greater thermal stability, higher pasting temperature, lower pasting viscosity and weakened digestibility. Particularly, HMT applied directly in sand rice starch at 20% MC obtained the highest amount of SDS and RS (23.6%), which was 2.2-fold higher than that of native starch. Therefore, the small granule sand rice starch can be modulated by HMT through controlled MC to expand their application range in food production.
Collapse
Affiliation(s)
- Chunsen Wu
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Technology and Business UniversityBeijingChina
| | - Guiying Ji
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Fan Gao
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Jian‐Ya Qian
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Liang Zhang
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Qian Li
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Chen Zhang
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| |
Collapse
|
43
|
Xu H, Fu X, Ding Z, Kong H, Ding S. Effect of ozone and high‐pressure homogenization on the physicochemical, functional, and in vitro digestibility properties of lily starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Haishan Xu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Xincheng Fu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Zemin Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Hui Kong
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| | - Shenghua Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Changsha China
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and Safety Changsha China
| |
Collapse
|
44
|
|
45
|
Ma Y, Zhang W, Pan Y, Ali B, Xu D, Xu X. Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106720] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
46
|
Liu JL, Tsai PC, Lai LS. Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch. Molecules 2021; 26:4974. [PMID: 34443559 PMCID: PMC8401936 DOI: 10.3390/molecules26164974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/14/2021] [Accepted: 08/15/2021] [Indexed: 11/25/2022] Open
Abstract
The influence of hydrothermal treatments on the structural properties and digestibility of water caltrop starch was investigated. Scanning electron microscopy (SEM) showed some small dents on the surface of starch granules for samples treated with heat moisture treatment (HMT), but not for samples treated with annealing (ANN) which generally showed smoother surfaces. The gelatinization temperature of starch was generally increased by hydrothermal treatments, accompanied by a trend of decreasing breakdown viscosity. These results implied the improvement of thermal and shearing stability, particularly for HMT in comparison to ANN. After being cooked, the native and ANN-modified water caltrop starch granules were essentially burst or destroyed. On the other hand, the margin of starch granules modified by HMT and dual hydrothermal treatments remained clear with some channels inside the starch granules. X-ray diffraction revealed that the crystalline pattern of water caltrop starch changed from the CA-type to the A-type and the relative crystallinity reduced with increasing moisture levels of HMT. Results of ANN-modified water caltrop starch were mostly similar to those of the native one. Moreover, water caltrop starch modified with HMT20 and dual modification contained a pronouncedly higher resistant starch content. These results suggested that HMT, ANN, and dual modification effectively modified the functional properties of water caltrop starch.
Collapse
Affiliation(s)
| | | | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan; (J.-L.L.); (P.-C.T.)
| |
Collapse
|
47
|
Schafranski K, Ito VC, Lacerda LG. Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106690] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
48
|
Han L, Wei Q, Cao S, Yu Y, Cao X, Chen W. The assisting effects of ultrasound on the multiscale characteristics of heat-moisture treated starch from Agriophyllum squarrosum seeds. Int J Biol Macromol 2021; 187:471-480. [PMID: 34324904 DOI: 10.1016/j.ijbiomac.2021.07.123] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 07/03/2021] [Accepted: 07/18/2021] [Indexed: 11/17/2022]
Abstract
Present study was aimed to characterize the effects of heat-moisture treatments supported by ultrasound on structural, physicochemical and digestive properties of the starch from Agriophyllum squarrosum seeds. The starch sample was subjected to heat-moisture (120°C, 25% moisture) for different durations with assisting by pre- or post-treatment of ultrasound (20 Hz, 300 W, 20 min). A. squarrosum starch exhibited the original A-type of crystalline structure after all treatments. All modified starches had lower amylose content, amylopectin molecular weight, swelling power and solubility, and higher resistant starch content than the native starch. Heat-moisture treatments and dual modifications of heat-moisture and ultrasound increased the gelatinization temperature of starch granules and significantly (p ≤ 0.05) reduced the viscosity of starch paste. Pretreatment of ultrasound enhanced the effects of heat-moisture on the viscosity properties while post-treatment of ultrasound weakened which on the gelatinization temperature, by regulating the changes of double helix structure and short-range ordered structure in starch granules tested by Fourier-transform infrared spectrometer. Scanning electron microscopy unveiled that A. squarrosum starch pretreated by ultrasound became more susceptible to heat moisture in morphology. This work was very important for the deep excavation of the characteristics of A. squarrosum starch and the effective application of ultrasound in starch modifications.
Collapse
Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China; Ningxia Ruichun Coarse Cereals Co., Ltd., Guyuan, Ningxia 756500, China.
| | - Qiang Wei
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Shaopan Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Xiaohong Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China
| | - Wenjuan Chen
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| |
Collapse
|
49
|
Tsai PC, Lai LS. In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment. Foods 2021; 10:1687. [PMID: 34441465 PMCID: PMC8393333 DOI: 10.3390/foods10081687] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 07/08/2021] [Accepted: 07/19/2021] [Indexed: 11/17/2022] Open
Abstract
This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.
Collapse
Affiliation(s)
| | - Lih-Shiuh Lai
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Road, Taichung 40227, Taiwan;
| |
Collapse
|
50
|
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]
|