1
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Abedi E, Altemimi AB, Roohi R, Hashemi SMB, Conte FL. Understanding starch gelatinization and rheology modeling of tapioca starch- NaCl/CaCl 2 blends: Thermodynamic properties and gelatinization reaction kinetics during pre- and post-ultrasonication. Int J Biol Macromol 2024; 272:132865. [PMID: 38844286 DOI: 10.1016/j.ijbiomac.2024.132865] [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: 03/27/2024] [Revised: 05/29/2024] [Accepted: 06/01/2024] [Indexed: 06/10/2024]
Abstract
The presence of salt can impact the fluid phase and gelatinization process of starch granules. The variation in viscosity and rheology models including the Herschel-Bulkley, the Casson model, and the power law, were determined by adding salts before and after starch ultrasonication. Non-isothermal kinetics can be utilized for the mathematical modeling of the gelatinization process and the evolution of the reaction. Unlike Na+ ions, Ca+2 ions notably elevate viscosity. The Casson model accurately predicts viscosity data. Results indicate that the addition of Na+ ions decreases yield stress by up to 60.4 %, while Ca+2 ions increase by up to 100.8 %. Adding Na+ ions decreases the required thermal energy by as much as 49.6 %, while the presence of Ca+2 ions can lead to a substantial increase of up to 337.1 % compared to control samples. The positive ∆G indicates a non-spontaneous gelatinization process. The addition of NaCl promotes a spontaneous reaction, while the addition of CaCl2 increases the Gibbs energy. The changes in entropy are minimal, implying minimal changes in starches' disorder structure.
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Affiliation(s)
- Elahe Abedi
- Department of Food Science and Technology, Faculty of Agriculture, Fasa University, Fasa, Iran
| | - Ammar B Altemimi
- Department of Food Science, College of Agriculture, University of Basrah, Basrah, Iraq; College of Medicine, University of Warith Al-Anbiyaa, Karbala, Iraq
| | - Reza Roohi
- Department of Mechanical Engineering, Faculty of Engineering, Fasa University, Fasa, Iran.
| | | | - Francesca Laura Conte
- Department of Veterinary Sciences, University of Messina, Viale Giovanni Palatucci 13, 98168 Messina, Italy
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2
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Zhang T, Hong S, Zhang JR, Liu PH, Li S, Wen Z, Xiao J, Zhang G, Habimana O, Shah NP, Sui Z, Corke H. The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour. Food Chem 2024; 437:137764. [PMID: 37976787 DOI: 10.1016/j.foodchem.2023.137764] [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: 02/01/2023] [Revised: 10/06/2023] [Accepted: 10/13/2023] [Indexed: 11/19/2023]
Abstract
A waxy and a non-waxy proso millet flour were each fermented by Lactobacillus amylovorus, Lactobacillus fermentum, and Lactobacillus plantarum. The samples were fermented for one to five days, and starch was isolated from the fermented flours. The pH of fermented proso millet flour ranged from 3.27 to 3.6. The starch morphology of fermented samples differed from that of raw starches, with surface indentations and small pores leading to granule channels observed on the granule. The gelatinization temperatures were significantly decreased, whereas the enthalpies were not affected by fermentation. Peak and final viscosities were decreased after fermentation. The hardness of Lb. fermentum and Lb. plantarum fermented waxy starch gels was decreased, but the non-waxy samples fermented by Lb. amylovorus had significantly increased hardness. The adhesiveness of the starch gels from fermented samples was significantly increased. Lactic acid fermentation had significant effects on the morphology and physicochemical properties of proso millet starch.
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Affiliation(s)
- Tongze Zhang
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China; School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region
| | - Siqi Hong
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Jia-Rong Zhang
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Pin-He Liu
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Siyi Li
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Zixian Wen
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Jianwei Xiao
- Guangdong United Food Co., Ltd, Shantou 515021, People's Republic of China
| | - Guirong Zhang
- Guangdong United Food Co., Ltd, Shantou 515021, People's Republic of China
| | - Olivier Habimana
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China
| | - Nagendra P Shah
- School of Biological Science, The University of Hong Kong, Pokfulam Road, Hong Kong Special Administrative Region
| | - Zhongquan Sui
- Department of Food Science and Technology, Shanghai Jiao Tong University, Shanghai 200240, People's Republic of China.
| | - Harold Corke
- Biotechnology and Food Engineering, Guangdong Technion-Israel Institute of Technology, Shantou 515063, People's Republic of China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa, Israel.
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3
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Han M, Wang H, Zhang M, Zhang Y, Romanova N, Ivanistau A, Yang Q, Feng B. Gluten-starch microstructure analysis revealed the improvement mechanism of Triticeae on broomcorn millet (Panicum miliaceum L.). Int J Biol Macromol 2024; 262:130222. [PMID: 38365145 DOI: 10.1016/j.ijbiomac.2024.130222] [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: 12/02/2023] [Revised: 01/29/2024] [Accepted: 02/13/2024] [Indexed: 02/18/2024]
Abstract
Understanding the mechanism by which Triticeae improves the quality of broomcorn millet (BM) is key to expanding the use of this crop to address food crises and food security. This study aimed to explore the effects of Triticeae on the disulfide bonds, secondary structures, microstructure, and rheological properties of BM dough, and to investigate the potential food applications of BM. Gluten protein, intermolecular SS, and β-Sheets content of the reconstituted doughs were significantly improved compared with BM dough, which improved disorderly accumulation of starch and gluten-starch interaction in BM dough. CLSM analysis showed that broomcorn millet-common wheat (BM-CW) and broomcorn millet-durum wheat (BM-DW) also possessed larger protein areas, smaller lacunarities, and better gluten-starch interactions in the reconstituted doughs. Disulfide bonds were positively correlated with the gluten network structure, and more disulfide bonds were formed in BM-CW (3.86 μmol/g), which promoted stronger mechanical resistance in BM-CW. Therefore, the combination of BM flour with CW and DW flours had better dough elasticity and stability. Finally, a potential evaluation and optimization scheme for BM as a cooked wheaten food is proposed to improve the reference for future food security and dietary structure adjustment of residents.
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Affiliation(s)
- Mengru Han
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China
| | - Honglu Wang
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China
| | - Miaomiao Zhang
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China
| | - Yuchuan Zhang
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China
| | - Natalia Romanova
- Belarusian State Agricultural Academy, Gorki 213407, Mogilev region, Belarus
| | | | - Qinghua Yang
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China.
| | - Baili Feng
- College of Agronomy, Northwest A&F University, State Key Laboratory of Crop Stress Biology in Arid Areas, Yangling 712000, Shaanxi Province, China.
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4
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Zhou S, Yuan T, Chen J, Ye F, Zhao G. Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation. Foods 2023; 12:4469. [PMID: 38137275 PMCID: PMC10742820 DOI: 10.3390/foods12244469] [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: 11/27/2023] [Revised: 12/09/2023] [Accepted: 12/12/2023] [Indexed: 12/24/2023] Open
Abstract
Empirical evidence indicates that NaCl can improve the quality of mung bean starch sheet jelly (MBSS) when properly incorporated. In this study, by comparison with a sample without NaCl, the influences of NaCl (1.5-8%, w/w) on the physicochemical and structural properties of mung bean starch (MBS) and the quality of MBSS were investigated. MBS with added NaCl had greater gelatinization temperature and pasting parameters but lower gelatinization enthalpy than native MBS. With the addition of NaCl, the drying rate of MBSS first accelerated and then declined in the oven-drying process. The addition of NaCl improved the cooking properties of MBSS but decreased the hardness of cooked MBSS. Rheological results implied that the linear viscoelastic region of cooked MBSS decreased with the NaCl addition, and the storage modulus and tan δ were more frequency-dependent than the loss modulus of cooked MBSS. The addition of NaCl gradually increased the toughness of dried MBSS and the overall acceptability of cooked MBSS. Furthermore, NaCl decreased the structure order degree of starch in MBSS. Correlation analysis demonstrated that the quality of MBSS had a significant correlation with the molecular and lamellar order of starch. Overall, NaCl could improve the quality of MBSS by regulating the thermal, gelatinizing, and structural properties of MBS.
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Affiliation(s)
- Shulan Zhou
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Tiantian Yuan
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Jia Chen
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; (S.Z.); (T.Y.); (J.C.); (G.Z.)
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, China
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5
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Chauhan M, Kalaivendan RGT, Eazhumalai G, Annapure US. Atmospheric pressure pin-to-plate cold plasma effect on physicochemical, functional, pasting, thermal, and structural characteristics of proso-millet starch. Food Res Int 2023; 173:113444. [PMID: 37803769 DOI: 10.1016/j.foodres.2023.113444] [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: 02/06/2023] [Revised: 09/08/2023] [Accepted: 09/09/2023] [Indexed: 10/08/2023]
Abstract
The present work aimed to study the influence of atmospheric pressure pin-to-plate cold plasma on the physicochemical (pH, moisture, and amylose content), functional (water & oil binding capacity, solubility & swelling power, paste clarity on storage, pasting), powder flow, thermal and structural (FTIR, XRD, and SEM) characteristics at an input voltage of 170-230 V for 5-15 min. The starch surface modification by cold plasma was seen in the SEM images which cause the surge in WBC (1.54 g/g to 1.93 g/g), OBC (2.22 g/g to 2.79 g/g), solubility (3.05-5.38% at 70 °C; 37.11-52.98% at 90 °C) and swelling power (5.39-7.83% at 70 °C; 25.67-35.33% at 90 °C) of starch. Reduction in the amylose content (27.82% to 25.07%) via plasma-induced depolymerization resists the retrogradation tendency, thereby increasing the paste clarity (up to ̴ 39%) during the 5 days of refrigerated storage. However, the paste viscosity is reduced after cold plasma treatment yielding low-strength starch pastes. The relative crystallinity of starch increased (37.35% to 45.36%) by the plasma-induced fragmented starch granules which would aggregate and broaden the gelatinization temperature, but these starch fragments reduced the gelatinization enthalpy. The fundamental starch structure is conserved as seen in FTIR spectra. Thus, cold plasma aids in the production of soluble, low-viscous, stable, and clear paste-forming depolymerized proso-millet starch.
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Affiliation(s)
- Manish Chauhan
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India
| | | | - Gunaseelan Eazhumalai
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S Annapure
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
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6
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Balli D, Bellumori M, Masoni A, Moretta M, Palchetti E, Bertaccini B, Mulinacci N, Innocenti M. Proso Millet ( Panicum miliaceum L.) as Alternative Source of Starch and Phenolic Compounds: A Study on Twenty-Five Worldwide Accessions. Molecules 2023; 28:6339. [PMID: 37687168 PMCID: PMC10489065 DOI: 10.3390/molecules28176339] [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: 07/06/2023] [Revised: 08/20/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
Proso millet has been proposed as an effective anti-diabetic food thanks to the combined action of polyphenols and starch. This study aimed to characterize the chemical composition of twenty-five accessions, in order to enhance this cereal as an alternative to available starch for food applications or to propose new food ingredients with health benefits. Proso millet contained a high percentage of starch, reaching values of 58.51%. The amylose content showed high variability, with values ranging from 1.36 to 42.70%, and significantly higher values were recorded for the white accessions than for the colored ones. High-resistant starch content (13.41-26.07%) was also found. The HPLC-MS analysis showed the same phenolic pattern in all the samples. Cinnamic acids are the most abundant compounds and significant differences in their total content were found (0.69 to 1.35 mg/g DW), while flavonoids were only detected in trace amounts. Statistical results showed significantly higher antiradical activity in the colored accessions than in the white ones.
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Affiliation(s)
- Diletta Balli
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (D.B.); (N.M.); (M.I.)
| | - Maria Bellumori
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (D.B.); (N.M.); (M.I.)
| | - Alberto Masoni
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy; (A.M.); (M.M.); (E.P.)
| | - Michele Moretta
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy; (A.M.); (M.M.); (E.P.)
| | - Enrico Palchetti
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy; (A.M.); (M.M.); (E.P.)
| | - Bruno Bertaccini
- Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Viale Morgagni 59, 50134 Florence, Italy;
| | - Nadia Mulinacci
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (D.B.); (N.M.); (M.I.)
| | - Marzia Innocenti
- Department of NEUROFARBA, University of Florence, Via Ugo Schiff 6, 50019 Florence, Italy; (D.B.); (N.M.); (M.I.)
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7
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Kumar SR, Tangsrianugul N, Suphantharika M. A Review on Isolation, Characterization, Modification, and Applications of Proso Millet Starch. Foods 2023; 12:2413. [PMID: 37372623 DOI: 10.3390/foods12122413] [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: 05/24/2023] [Revised: 06/12/2023] [Accepted: 06/17/2023] [Indexed: 06/29/2023] Open
Abstract
Proso millet starch (PMS) as an unconventional and underutilized millet starch is becoming increasingly popular worldwide due to its health-promoting properties. This review summarizes research progress in the isolation, characterization, modification, and applications of PMS. PMS can be isolated from proso millet grains by acidic, alkaline, or enzymatic extraction. PMS exhibits typical A-type polymorphic diffraction patterns and shows polygonal and spherical granular structures with a granule size of 0.3-17 µm. PMS is modified by chemical, physical, and biological methods. The native and modified PMS are analyzed for swelling power, solubility, pasting properties, thermal properties, retrogradation, freeze-thaw stability, and in vitro digestibility. The improved physicochemical, structural, and functional properties and digestibility of modified PMS are discussed in terms of their suitability for specific applications. The potential applications of native and modified PMS in food and nonfood products are presented. Future prospects for research and commercial use of PMS in the food industry are also highlighted.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Nuttinee Tangsrianugul
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
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8
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Rong L, Chen X, Shen M, Yang J, Qi X, Li Y, Xie J. The application of 3D printing technology on starch-based product: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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9
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Medina-López SV, Zuluaga-Domínguez CM, Fernández-Trujillo JP, Hernández-Gómez MS. Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications. Foods 2022; 11:foods11030401. [PMID: 35159551 PMCID: PMC8834643 DOI: 10.3390/foods11030401] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 01/19/2022] [Accepted: 01/28/2022] [Indexed: 02/05/2023] Open
Abstract
This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.
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Affiliation(s)
- Sandra Viviana Medina-López
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogota 111321, Colombia;
| | | | | | - María Soledad Hernández-Gómez
- Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogota 111321, Colombia; (S.V.M.-L.); (M.S.H.-G.)
- Instituto Amazónico de Investigaciones Científicas (SINCHI), Bogota 110311, Colombia
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10
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Narayanamoorthy S, Zhang C, Xu Z, Ma M, Sui Z, Li K, Corke H. Genetic Diversity and Inter‐Relationships of Common Bean (
Phaseolus vulgaris
L.) Starch Traits. STARCH-STARKE 2021. [DOI: 10.1002/star.202100189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shwetha Narayanamoorthy
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Chuangchuang Zhang
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Zekun Xu
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Mengting Ma
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Zhongquan Sui
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
| | - Kehu Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education) Collaborative Innovation Center for Mountain Ecology & Agro‐Bioengineering (CICMEAB) Institute of Agro‐Bioengineering College of Life Sciences Guizhou University Guiyang Guizhou Province 550025 China
| | - Harold Corke
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai 200240 China
- Biotechnology and Food Engineering Program Guangdong Technion‐Israel Institute of Technology Shantou 515063 China
- Faculty of Biotechnology and Food Engineering Technion‐Israel Institute of Technology Haifa 3200003 Israel
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11
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Proso-millet starch: Properties, functionality, and applications. Int J Biol Macromol 2021; 190:960-968. [PMID: 34536472 DOI: 10.1016/j.ijbiomac.2021.09.064] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 09/07/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the amylose and amylopectin composition and distribution of brained chains. A very diverse starch structure and morphology were observed among the waxy and non-waxy cultivars. The amylose content ranged from 0.75 to 28.3% in many varieties, but exceptionally Hongmeizi variety showed a 32.3% as per the reported evidence. There are a positive correlation between the amylose content and cooking quality, thermal and pasting properties. The size and shape of smallest to largest starch granules varied between 0.3 and 17 μm and round to polygonal, respectively. The non-waxy starch varieties of proso-millet are widely used in food processing due to high resistance to swelling during heat treatment. Few food applications of proso-millet are bakery products like gluten-free bread, porridge, pasta, ready-to-eat breakfast cereals, infant foods, and distilleries. We can conclude that proso millet is an alternative to existing starch for its quality characteristics and provides insight to many food processing industries.
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12
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New Type of Food Processing Material: The Crystal Structure and Functional Properties of Waxy and Non-Waxy Proso Millet Resistant Starches. Molecules 2021; 26:molecules26144283. [PMID: 34299557 PMCID: PMC8307514 DOI: 10.3390/molecules26144283] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/09/2021] [Accepted: 07/12/2021] [Indexed: 02/04/2023] Open
Abstract
Resistant starch (RS) is widely used in the food industry because of its ability to regulate and protect the small intestine, but their distinct effects on the structural and functional properties of waxy and non-waxy proso millet starches are not completely understood. The crystalline structure and physicochemical properties of waxy and non-waxy proso millets' starch samples were analyzed after heat-moisture treatment (HMT). The analysis revealed significant differences between the RS of waxy and non-waxy proso millets. The crystal type of proso millets' starch changed from type A to type B + V. The relative crystallinity of the RS of waxy proso millet was better than that of non-waxy proso millet. The gelatinization temperature and thermal stability of RS significantly increased, and the pasting temperature (PTM) of the RS of waxy proso millet was the highest. The water solubility and swelling power of the RS in proso millet decreased, and the viscoelasticity improved. The correlation between the short-range ordered structure of RS and ΔH, and gelatinization properties has a stronger correlation. This study provides practical information for improving the nutritional benefits of waxy and non-waxy proso millet in food applications.
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