Changes in physicochemical and structural properties of tapioca starch after high speed jet degradation

Cross-linking Arenga pinnata starch and chitosan by citric acid: Structure and properties

In order to improve the processing and digestibility of the Arenga pinnata (Wurmb.) Merr. starch (APS), low concentration citric acid (CA) and chitosan (CS) were used for dual modification. The purpose of this study was to prepare APS and CS complexes with CA, the complexes (CA-CS-APS) physicochemical properties were investigated. The short-range ordered structure (DO), double helix structure (DO) and relative crystallinity (RC) were decreased; CA-CS resulted in the surface roughness of APS, but the particle integrity was preserved; the particle size of CA-CS-APS was increased. Compared with APS, the peak viscosity of CA-CS-APS was decreased from 2534 cP to 27 cP; CA-CS reduced the swelling power of APS, CA3%-CS-APS decreased from 19.00 g/g to 8.17 g/g. The gelatinization enthalpy was decreased after CA-CS modification from 3.25 J/g to 0.55 J/g. CA-CS-APS exhibits higher storage modulus and loss modulus (2067 Pa and 80 Pa). CA-CS significantly improved the anti-digestibility of APS, and the resistant starch (RS) content was increased from 32 % to 39 %. This study provided a simple and effective way to prepare modified starch, which had the potential as food additives or used as a base material for film preparation.

Micronization induced gelatinization of tapioca starch and its effects on starch physicochemical and structural properties

The vibrating superfine mill (VSM) is a machine that belongs to the micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying micronization times (15, 30, 45, and 60 min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when micronization time increased. X-ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after micronization treatment for 15 min and slightly decreased after that. The solubility of micronized starch significantly increased as the micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was "partly gelatinized," and the degree of gelatinization increased to 81.27% when the micronization time was 60 min. The weight-average molar mass was reduced by 15.0% (15 min), 30.9% (30 min), 55.7% (45 min), and 70.5% (60 min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications. PRACTICAL APPLICATION: These observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.

A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality

Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.

Effects of high-speed shear and double-enzymatic hydrolysis on the structural and physicochemical properties of rice porous starch

This study aimed to investigate the physicochemical properties of the rice porous starch (HSS-ES) prepared by high-speed shear combined with double-enzymatic (α-amylase and glucoamylase) hydrolysis, and to reveal their mechanism. The analyses of ¹H NMR and amylose content showed that high-speed shear changed the molecular structure of starch and increased the amylose content (up to 20.42 ± 0.04 %). FTIR, XRD and SAXS spectra indicated that high-speed shear did not change the starch crystal configuration but caused a decrease in short-range molecular order and relative crystallinity (24.42 ± 0.06 %), and a loose semi-crystalline lamellar, which were beneficial to the followed double-enzymatic hydrolysis. Therefore, the HSS-ES displayed a superior porous structure and larger specific surface area (2.962 ± 0.002 m²/g) compared with double-enzymatic hydrolyzed porous starch (ES), resulting in the increase of water and oil absorption from 130.79 ± 0.50 % and 109.63 ± 0.71 % to 154.79 ± 1.14 % and 138.40 ± 1.18 %, respectively. In vitro digestion analysis showed that the HSS-ES had good digestive resistance derived from the higher content of slowly digestible and resistant starch. The present study suggested that high-speed shear as an enzymatic hydrolysis pretreatment significantly enhanced the pore formation of rice starch.

Nonthermal physical modification of starch: An overview of recent research into structure and property alterations

To tailor the properties and enhance the applicability of starch, various ways of starch modification have been practiced. Among them, physical modification methods (micronization, nonthermal plasma, high-pressure, ultrasonication, pulsed electric field, and γ-irradiation) are highly potential for starch modification considering its safety, environmentally friendliness, and cost-effectiveness, without generating chemical wastes. Thus, this article provides an overview of the recent advances in nonthermal physical modification of starch and summarizes the resulting changes in the multi-level structures and physicochemical properties. While the effect of these techniques highly depends on starch type and treatment condition, they generally lead to the destruction of starch granules, the degradation of molecules, decreases in crystallinity, gelatinization temperatures, and viscosity, increases in solubility and swelling power, and an increase or decrease in digestibility, to different extents. The advantages and shortcomings of these techniques in starch processing are compared, and the knowledge gap in this area is commented on.

Nano-encapsulation of polyphenols in starch nanoparticles: fabrication, characterization and evaluation

Nanoparticles are more promising than microcapsules as drug carriers because they can be absorbed directly by intestinal epithelial cells, significantly increasing the uptake and bioaccessibility of polyphenols.

In vitro digestion and structural properties of rice starch modified by high methoxyl pectin and dynamic high-pressure microfluidization

The rheological, structural properties and in vitro digestibility of starch with high methoxyl pectin (HMP) and further modified by dynamic high-pressure microfluidization (DHPM) were investigated. The viscosity and elasticity increased on addition of HMP and were more pronouncedly affected by 10% HMP. However, after DHPM treatment, the viscosity and elasticity decreased with increasing DHPM pressure. After 100 MPa DHPM treatment, the ordered and crystalline structures were further increased compared with starch-HMP mixtures. A compact and dense surface of starch paste was formed under 100 MPa DHPM and 10% HMP treatment, thus significantly slowing down the digestibility. In contrast, the crystalline and semicrystalline structure of starch were disrupted by intense shear force under 200 MPa DHPM. This study provides theoretical information regarding starch-HMP interaction and improves their functional and physicochemical properties through a promising strategy for better applications in food formulation.

A highly efficient nanoscale tapioca starch prepared by high-speed jet for Cu2+ removal in simulated industrial effluent

BACKGROUND

Nanoscale tapioca starch (NTS) was successfully developed by high-speed jet in our previous study. In this study, the adsorption capacity of Cu²⁺ onto NTS was further discussed. The optimal adsorption conditions (pH, contact time, contact temperature, initial Cu²⁺ concentration, and adsorbent concentration), adsorption kinetics, isotherms, and thermodynamic were also evaluated.

RESULTS

The results showed that NTS exhibited excellent performance in adsorption of Cu²⁺ , with adsorption capacities of 122.31 mg g^-1 for Cu²⁺ (pH 7, 0.04 g L^-1 , 0.2 g L^-1 , 313.15 K and 10 min). The pseudo-second-order and Langmuir isotherms models could be used to explain the adsorption kinetics and adsorption equilibrium, respectively. The thermodynamic results showed that the adsorption process was spontaneous and endothermic with an increase in entropy. Cu²⁺ was adsorbed onto NTS, which was confirmed by energy dispersive spectrometry analysis.

CONCLUSION

These findings indicated that NTS might be an effective, environment-friendly and renewable bio-resource adsorbent for removing heavy metals in industrial effluent. © 2021 Society of Chemical Industry.

Structural and Film-Forming Properties of Millet Starches: A Comparative Study

Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet starches ranged from 11.01% to 16.61%, 14.43 to 18.83 g/g, and 15.2% to 25.9%, respectively. Significant differences (p < 0.05) were found with different pasting parameters, and the highest peak (2985 cP), breakdown (1618 cP), and final viscosity (3665 cP) were observed for barnyard, proso, and finger millet starch, respectively. Little millet starch achieved the highest pasting temperature. All starches showed A-type crystalline patterns, and relative crystallinity was observed at levels of 24.73% to 32.62%, with proso millet starch achieving the highest value. The light transmittance of starches varied from 3.3% to 5.2%, with proso millet starch showing the highest transparency. Significant differences (p < 0.05) were observed in the water solubility, thickness, opacity and mechanical characteristics of films. The results of the present study facilitate a better assessment of the functional characteristics of millet starches for their possible applications in the preparation of starch films.

The relationship between amylopectin fine structure and the physicochemical properties of starch during potato growth

The aim of this study was to explore the relationship between the structural and functional properties of starch isolated from Atlantic potatoes at different stages of growth without the effect of varieties and growth environment. The molecular size and chain-length distribution of amylopectin significantly varied with growth. The M_w and M_n of amylopectin ranged from 2.976 × 10⁷ to 4.512 × 10⁷ g/mol and 1.275 × 10⁷ to 2.295 × 10⁷ g/mol, respectively, suggested that the polydispersity varied with growth. The average chain length of amylopectin during potato growth showed small but significant changes and ranged from DP 23.59 to 24.73. Overall, A_fp chains, A_crystal chains, and B1 chains increased with growth, and B2 and B3 chains decreased with growth. There was wide variation in starch pasting, gelatinization, retrogradation, in vitro starch digestibility, swelling power, solubility, and gel stability properties. Specifically, potato starch harvested at the earliest time had the highest resistant starch content. The variation trend of swelling power and solubility was similar, reached highest value at 42 days, were 20.38 g/g and 8.83%, respectively. Correlation analysis revealed that the physicochemical properties were significantly affected by amylopectin fine structure. The results of this study enhance our understanding of the structure-function relationship of potato starch.