1
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Liu Q, Luo H, Liang D, Zheng Y, Shen H, Li W. Effect of electron beam irradiation pretreatment and different fatty acid types on the formation, structural characteristics and functional properties of starch-lipid complexes. Carbohydr Polym 2024; 337:122187. [PMID: 38710543 DOI: 10.1016/j.carbpol.2024.122187] [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: 11/29/2023] [Revised: 03/28/2024] [Accepted: 04/18/2024] [Indexed: 05/08/2024]
Abstract
The effects of different electron beam irradiation doses (2, 4, 8 KGy) and various types of fatty acids (lauric acid, stearic acid, and oleic acid) on the formation, structure, physicochemical properties, and digestibility of starch-lipid complex were investigated. The complexing index of the complexes was higher than 85 %, indicating that the three fatty acids could easily form complexes with starch. With the increase of electron beam irradiation dose, the complexing index increased first and then decreased. The highest complexing index was lauric acid (97.12 %), stearic acid (96.80 %), and oleic acid (97.51 %) at 2 KGy radiation dose, respectively. Moreover, the microstructure, crystal structure, thermal stability, rheological properties, and starch solubility were analyzed. In vitro digestibility tests showed that adding fatty acids could reduce the content of hydrolyzed starch, among which the resistant starch content of the starch-oleic acid complex was the highest (54.26 %). The lower dose of electron beam irradiation could decrease the digestibility of starch and increase the content of resistant starch.
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Affiliation(s)
- Qing Liu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Haiyu Luo
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Danyang Liang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Yue Zheng
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No.136 Kexue Road, Zhengzhou, Henan 450001, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Shaanxi 712100 Yangling, People's Republic of China.
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2
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Chen X, Wang C, He X, Qin Y, Dai L, Xiong L, Wang T, Shi R, Ji N, Sun Q. The physicochemical properties of a starch–sodium stearoyl lactylate complex formed via annealing treatment in ethanol solutions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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3
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Dual modification of normal corn starch by cross-linking and annealing: investigation of physicochemical, thermal, pasting, and morphological properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01813-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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4
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Güllich LMD, Rosseto M, Rigueto CVT, Biduski B, Gutkoski LC, Dettmer A. Film properties of wheat starch modified by annealing and oxidation. Polym Bull (Berl) 2023. [DOI: 10.1007/s00289-023-04690-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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5
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Karma V, Gupta AD, Yadav DK, Singh AA, Verma M, Singh H. Recent Developments in Starch Modification by Organic Acids: A Review. STARCH-STARKE 2022. [DOI: 10.1002/star.202200025] [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]
Affiliation(s)
- Vivek Karma
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Arijit Dutta Gupta
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
| | - Dev Kumar Yadav
- GST Division Defence Food Research Laboratory Mysuru 570011 India
| | - Apurva Anand Singh
- Institute of Bioscience and Technology Shri Ramswaroop Memorial University Lucknow Deva Road Barabanki 225003 India
| | - Manvi Verma
- Institute of Bioscience and Technology Shri Ramswaroop Memorial University Lucknow Deva Road Barabanki 225003 India
| | - Harinder Singh
- Department of Chemical Engineering Motilal Nehru National Institute of Technology Allahabad Prayagraj 211004 India
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6
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Granular morphology, molecular structure and thermal stability of infrared heat-moisture treated maize starch with added lipids. Food Chem 2022; 382:132342. [DOI: 10.1016/j.foodchem.2022.132342] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 02/01/2022] [Accepted: 02/01/2022] [Indexed: 11/16/2022]
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7
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Oskaybaş-Emlek B, Özbey A, Aydemir LY, Kahraman K. Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra. Int J Biol Macromol 2022; 207:978-989. [PMID: 35378155 DOI: 10.1016/j.ijbiomac.2022.03.189] [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: 10/15/2021] [Revised: 02/25/2022] [Accepted: 03/28/2022] [Indexed: 11/27/2022]
Abstract
In this study, the effect of reaction parameters on complex index (CI%) value of complexes formed between buckwheat starch (BS) and myristic acid (MA) was investigated. The temperature (60-90 °C) and MA to BS ratio (0.1-0.8 mmoL/g) were determined as the most effective parameters and their effect on CI% was evaluated using response surface methodology. The MA to BS ratio, temperature, and interaction between them had an influence on CI%. The CI% of BS-MA complexes increased with increasing MA ratio until a certain level of MA. Principal component analysis (PCA) was used for correlation analysis between parameters. Swelling power and paste clarity of BS decreased with complex formation while syneresis increased. Peak and final viscosity values of the BS-MA complexes were significantly lower than those of BS. FT-IR revealed the complex formation led to change in starch structure. The XRD confirmed the BS-MA complex formation but the BS-MA produced using 0.1 mmoL/g at 60 °C was not detected by XRD due to having low crystallinity, and expectedly, the lowest relative crystallinity value was achieved with this sample among complex samples. All results showed that the buckwheat might be an alternative starch source for starch-lipid complex formation.
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Affiliation(s)
| | - Ayşe Özbey
- Dept. of Food Eng., Niğde Ömer Halisdemir University, Niğde, Turkey
| | - Levent Yurdaer Aydemir
- Dept. of Food Eng., Adana Alparslan Türkeş Science and Technology University, Adana, Turkey
| | - Kevser Kahraman
- Dept. of Nanotechnology Eng., Abdullah Gül University, Kayseri, Turkey.
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8
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Sengupta A, Chakraborty I, G I, Mazumder N. An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021936] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Aditi Sengupta
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
| | - Ishita Chakraborty
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
| | - Indira G
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
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9
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Navaf M, Sunooj KV, Krishna NU, Aaliya B, Sudheesh C, Akhila PP, Sabu S, Sasidharan A, Mir SA, George J. Effect of Different Hydrothermal Treatments on Pasting, Textural, and Rheological Properties of Single and Dual Modified
Corypha Umbraculifera
L. Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Muhammed Navaf
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Nunna Ujwala Krishna
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Basheer Aaliya
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Cherakkathodi Sudheesh
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Sarasan Sabu
- School of Industrial Fisheries Cochin University of Science and Technology Kochi 682016 India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology Kerala University of Fisheries and Ocean Studies Kochi 682506 India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology Government College for Women M.A Road Srinagar Jammu and Kashmir 190001 India
| | - Johnsy George
- Food Engineering and Packaging Division Defence Food Research Laboratory Mysore 570011 India
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10
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Dudu OE, Ma Y, Olurin TO, Oyedeji AB, Oyeyinka SA, Ogungbemi JW. Synergistic effect of hydrothermal and additive treatments on structural and functional characteristics of cassava starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15904] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Olayemi E. Dudu
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Ying Ma
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Taiwo O. Olurin
- Department of Chemical and Food Sciences Bells University of Technology Ota Nigeria
| | - Ajibola B. Oyedeji
- Department of Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa
| | - Samson A. Oyeyinka
- Department of Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa
| | - Jessica W. Ogungbemi
- Department of Chemical and Food Sciences Bells University of Technology Ota Nigeria
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11
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Dudu OE, Ma Y, Olurin TO, Oyedeji AB, Oyeyinka SA, Ogungbemi JW. Changes in structural and functional characteristics of cassava flour by additive complexations stimulated by hydrothermal conditions. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101289] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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12
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Development of Freeze-Thaw Stable Starch through Enzymatic Modification. Foods 2021; 10:foods10102269. [PMID: 34681318 PMCID: PMC8535135 DOI: 10.3390/foods10102269] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 01/12/2023] Open
Abstract
The use of unmodified starch in frozen foods can cause extremely undesirable textural changes after the freeze-thaw process. In this study, using cyclodextrin glucanotransferase (CGTase) and branching enzymes, an amylopectin cluster with high freeze-thaw stability was produced, and was named CBAC. It was found to have a water solubility seven times higher, and a molecular weight 77 times lower, than corn starch. According to the results of a differential scanning calorimetry (DSC) analysis, dough containing 5% CBAC lost 19% less water than a control dough after three freeze-thaw cycles. During storage for 7 days at 4 °C, bread produced using CBAC-treated dough exhibited a 14% smaller retrogradation peak and 37% less hardness than a control dough, suggesting that CBAC could be a potential candidate for clean label starch, providing high-level food stability under repeated freeze-thaw conditions.
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13
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Oladiran DA, Emmambux NM. Functional and nutritional properties of roasted semolina porridge with ghee and monoglyceride. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101156] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Cai J, Zhang D, Zhou R, Zhu R, Fei P, Zhu ZZ, Cheng SY, Ding WP. Hydrophobic Interface Starch Nanofibrous Film for Food Packaging: From Bioinspired Design to Self-Cleaning Action. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5067-5075. [PMID: 33844905 DOI: 10.1021/acs.jafc.1c00230] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Starch-derived edible food films have great potential as biodegradable food packaging materials because they reduce the overuse of traditional petroleum-based plastic. Herein, we demonstrate a direct method of mass producing a pure starch food packaging film that consisted of starch nanofibers by using a temperature-assisted electrospinning technique without addition of any nonstarch components. To overcome the major issue of ultralow hydrophobicity of starch nanofibrous film (SNF), we used a facile and low-cost solution immersion approach to create a fiber coating of stearic acid (STA) inspired by biological organisms with superhydrophobic properties, such as lotus leaves. Hierarchical flower-like micronanostructures were obtained on SNF by controlled assembly of STA onto the surface of starch nanofibers. Benefiting from the effective formation of STA self-assembled lamella, the multiscale microstructure surface features, low surface energy, and enhancing thermal stability of SNF were obtained and confirmed to result in the variety of its hydrophobicity, which can be also tailored by simple controlling of the solution concentration of STA. Importantly, the STA-self-assembled coated SNF enabled water to roll freely in all directions, which is a crucial factor for self-cleaning. Our novel strategy based on self-assembly can guide development of bioinspired hydrophobic interfaces for starch-based films for edible hydrophobic materials.
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Affiliation(s)
- Jie Cai
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Die Zhang
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Rui Zhou
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Ruyi Zhu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Peng Fei
- School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, P. R China
| | - Zhen-Zhou Zhu
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Shui-Yuan Cheng
- National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
| | - Wen-Ping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, P. R. China
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15
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Mapengo CR, Ray SS, Emmambux MN. Structural and digestibility properties of infrared heat-moisture treated maize starch complexed with stearic acid. Int J Biol Macromol 2021; 180:559-569. [PMID: 33753195 DOI: 10.1016/j.ijbiomac.2021.03.100] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 03/16/2021] [Accepted: 03/17/2021] [Indexed: 11/25/2022]
Abstract
This study investigated the effects of using infrared heat-moisture treatment (IRHMT) on the properties of maize starch paste complexed with stearic acid (SA). Scanning electron micrographs showed that starch granules ghosts from IR HMT starch with SA did not show significant granular disintegration in comparison to conventionally HMT starch paste. The resistant starch (RS) content increased with SA-IR HMT, while extended pasting increased slowly digestible starch (SDS) content in IR HMT starch alone. The V polymorphs observed in XRD and DSC, and increased crystallinity from FTIR supported the changes in the properties of IRHMT starches. To a greater extent, the SA-IRHMT exerted more changes on starch micro- and molecular structural properties, and digestibility properties compared to conventional heat-moisture treatment (CHMT).
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Affiliation(s)
- Clarity R Mapengo
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
| | - Suprakas S Ray
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa; Council of Scientific and Industrial Research, National Centre of Nanostructured Material, Pretoria, South Africa
| | - M Naushad Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
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16
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Li L, Liu Z, Zhang W, Xue B, Luo Z. Production and Applications of Amylose‐Lipid Complexes as Resistant Starch: Recent Approaches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000249] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Liang Li
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Zhendong Liu
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Wenhui Zhang
- Institute of Agriculture Products Development and Food Science Research Tibet Academy of Agriculture and Animal Science Lhasa 850032 China
| | - Bei Xue
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
| | - Zhang Luo
- Food Science College Collaborative Innovation Center for R&D of Tibetan Agricultural and Pastoral Resources Tibet Agriculture & Animal Husbandry University Nyingchi Tibet 860000 China
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17
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Asare IK, Mapengo CR, Emmambux MN. In Vitro Starch Digestion and Physicochemical Properties of Maize Starch and Maize Meal Modified by Heat‐Moisture Treatment and Stearic Acid. STARCH-STARKE 2021. [DOI: 10.1002/star.202000128] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Isaac Kwabena Asare
- Department of Food and Consumer Sciences Pretoria University Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Clarity Ropafadzo Mapengo
- Department of Food and Consumer Sciences Pretoria University Private Bag X20 Hatfield Pretoria 0028 South Africa
| | - Mohammad Naushad Emmambux
- Department of Food and Consumer Sciences Pretoria University Private Bag X20 Hatfield Pretoria 0028 South Africa
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18
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Physicochemical properties of heat-moisture treated, stearic acid complexed starch: The effect of complexation time and temperature. Int J Biol Macromol 2021; 175:98-107. [PMID: 33508365 DOI: 10.1016/j.ijbiomac.2021.01.124] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 01/18/2021] [Accepted: 01/18/2021] [Indexed: 12/20/2022]
Abstract
Starch modification has been extensively studied to alter its physicochemical properties based on human needs. Lowering the digestion rate of starch is one of the interests in food science research, since when it is nutritionally improved, it can reduce the risk of human chronic diseases. In this study, heat-moisture treatment (HMT) followed by inclusion complexation with stearic acid at various temperatures and times was applied to improve the functional properties of starch. Thermal analysis suggested the formation of type I and type II complexes after complexation at 90 °C, indicated by a endothermal peak at 107 and 122 °C, respectively, while native starch after complexation only resulted in type I complexes. The formation of crystalline complexes was also confirmed by XRD showing peaks at 2θ = 13.1° and 20.1°. Furthermore, the modified starch displayed a higher pasting temperature, considerably less swelling and significantly lower viscosity behavior. This implied that the starch granules were thermally and mechanically more stable. The granular appearance of the modified starch was confirmed with light microscopy that presented more intact granules and less ruptured granules, even after heating to 90 °C. This study offers a way to upgrade the nutritional properties of starch.
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19
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Wang Q, Li L, Zheng X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 2020; 344:128700. [PMID: 33248839 DOI: 10.1016/j.foodchem.2020.128700] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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20
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Zhao X, Wang Y, Li D, Wang L. Insight into the biphasic transition of heat-moisture treated waxy maize starch through controlled gelatinization. Food Chem 2020; 341:128214. [PMID: 33035855 DOI: 10.1016/j.foodchem.2020.128214] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 09/09/2020] [Accepted: 09/23/2020] [Indexed: 11/16/2022]
Abstract
Biphasic transition is an important behavior of starch caused by heat-moisture treatment (HMT). Starch may change from typical single endotherm to biphasic endotherm (G1, G2) by HMT which corresponded to two viscosity peaks (PV1 and PV2) in pasting analysis. During PV1, remarkable disruption of birefringence occurred in the inner region of starch granules, accompanied by a decreased relative crystallinity from 20.59 to 14.73%. Native starch completely lost their birefringence at 73 °C, while the HMT starch still showed strong birefringence in granule periphery. The HMT starch only lost crystallites at 80 °C (PV2). A crystallite stability hypothesis was developed that G1 was mainly due to the gelatinization of the inner crystalline lamellae of starch granule, and the newly formed G2 was caused by the peripheral ones enhanced by HMT. This work also provided details on the mechanism of HMT and a potential method for the thermal transition study on starch.
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Affiliation(s)
- Xia Zhao
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China.
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing 100083, China.
| | - Lijun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China.
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21
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Mapengo CR, Emmambux MN. Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy. Food Chem 2020; 325:126846. [PMID: 32387987 DOI: 10.1016/j.foodchem.2020.126846] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 04/06/2020] [Accepted: 04/16/2020] [Indexed: 11/30/2022]
Abstract
Functional properties of infrared heat-moisture treated (HMT) maize meal with stearic acid were studied. Maize meal with 1.5% stearic acid (SA) was treated by HMT using infrared (IR) energy (at 110 °C for 1, 2 & 3 h) and conventional HMT (at 110 °C for 16 h) independently. Infrared HMT is similar to conventional HMT since both treatments resulted in significantly (P < 0.05) reduced final viscosity and reduced in vitro starch digestibility in maize meal with stearic acid. These changes related correspond with the presence of V-type polymorphs (Type II) and increased in relative crystallinity showed by differential scanning calorimetry and X-ray diffraction scattering, respectively. These results suggested that infrared HMT changes the functional and nutritional properties of maize meal with SA and has the potential to replace conventional HMT in the development of lower GI, higher value-added functional starch foodstuffs.
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Affiliation(s)
- Clarity R Mapengo
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
| | - M Naushad Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
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22
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Influencing factor of resistant starch formation and application in cereal products: A review. Int J Biol Macromol 2020; 149:424-431. [DOI: 10.1016/j.ijbiomac.2020.01.264] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 01/03/2020] [Accepted: 01/27/2020] [Indexed: 02/07/2023]
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