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
|
Sherin AJ, Sunil CK, Chidanand DV, Venkatachalapathy N. Structural, physicochemical and functional properties of high-pressure modified white finger millet starch. Int J Biol Macromol 2024; 261:129919. [PMID: 38309404 DOI: 10.1016/j.ijbiomac.2024.129919] [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: 08/21/2023] [Revised: 01/03/2024] [Accepted: 01/31/2024] [Indexed: 02/05/2024]
Abstract
The effect of high-pressure processing (HPP) modification (200, 400, and 600 MPa for 10 min) on the physico-chemical, functional, structural, and rheological properties of white finger millet starch (WFMS) was studied. Measured amylose content, water, and oil absorption capacity, alkaline water retention, and pasting temperature increased significantly with the intensity of pressure. All color parameters (L, a, b values, and ΔC) were affected by HPP treatment, and paste clarity of modified starch decreased significantly with an increase in storage time. The samples' least gelation concentration (LGC) is in the range of 8-14 %. An increasing solubility and swelling power are noted, further intensifying at the elevated temperature (90 °C). The structural changes of WFMS were characterized by XRD, SEM, and FTIR spectroscopy. Starch modified at 600 MPa showed a similar pattern as 'B'-type crystalline, and the surfaces of starch deformed because of the gelatinization. Applied pressure of 600 MPa affected the FTIR characteristic bands at 3330, 2358, and 997 cm-1, indicating a lower crystallinity of the HPP-600 modified sample. According to DSC analysis, even at 600 MPa, WFMS is only partially gelatinized. This work provides insights for producing modified WFM starches by a novel physical modification method.
Collapse
Affiliation(s)
- A Jamna Sherin
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - C K Sunil
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India.
| | - D V Chidanand
- Industry Academia Cell, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| | - N Venkatachalapathy
- Dept. of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India; Centre of Excellence for Grain Sciences, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Thanjavur, India
| |
Collapse
|
3
|
Ye SJ, Baik MY. Physicochemical properties of amorphous granular starch (AGS) prepared by non-thermal gelatinization by high hydrostatic pressure (HHP) and spray drying. Int J Biol Macromol 2024; 260:129508. [PMID: 38266836 DOI: 10.1016/j.ijbiomac.2024.129508] [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: 08/22/2023] [Revised: 12/03/2023] [Accepted: 01/12/2024] [Indexed: 01/26/2024]
Abstract
Corn starch was gelatinized by high hydrostatic pressure (HHP) and spray drying to make amorphous granular starch (AGS), and their physicochemical properties were compared with the conventionally prepared (heat-gelatinized and spray dried) AGS to devise a novel AGS preparation methodology. Pressure-induced (PAGS) and heat-induced AGS (HAGS) maintained their granular shape but lost their birefringence indicating that both methods could prepare AGS. DSC (differential scanning calorimeter) and XRD (X-ray diffraction) analysis confirmed the complete loss of amylopectin double helices and crystallinity of both PAGS and HAGS. However, their swelling power, solubility, RVA pasting properties, acid/shear stability, gel forming ability and textural properties were completely different. PAGS exhibited constrained swelling, suppressed amylose leaching, and reduced viscosity. Notably, HAGS formed a gel without heating, whereas PAGS yielded a viscous paste with water-soluble attributes. Even after reheating, PAGS maintained its granular structure with comparably less swelling and weaker gel strength than HAGS. Consequently, newly developed PAGS exhibited distinctive characteristics compared to the conventional HAGS, such as lower solubility and swelling power, viscosity, textural properties, and high acid and shear stabilities, rendering it a viable option for various applications within the food industry.
Collapse
Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, South Korea.
| |
Collapse
|
4
|
Sharma S, Thakur K, Sharma R, Bobade H. Molecular morphology & interactions, functional properties, rheology and in vitro digestibility of ultrasonically modified pearl millet and sorghum starches. Int J Biol Macromol 2023; 253:127476. [PMID: 37863145 DOI: 10.1016/j.ijbiomac.2023.127476] [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: 05/24/2023] [Revised: 09/04/2023] [Accepted: 10/15/2023] [Indexed: 10/22/2023]
Abstract
The present research investigated to study the effect of ultrasound treatment on isolated pearl millet starch (PMS) and sorghum starch (SS). Ultrasonication was applied to PMS and SS for 10, 15, and 20 min. Ultrasonically modified pearl millet and sorghum starches evaluated for their techno-functionality, pasting profile, morphology, in vitro starch digestibility, XRD, and molecular interactions. Ultrasound treatment increased water and oil absorption capacity, swelling power, and solubility with treatment time. For ultrasonicated PMS and SS, a significant increase (p < 0.05) in paste clarity (PC) (70.05 % and 67.23 %), freeze-thawing stability (FTS), gel consistency (GC) (25.05 mm and 32.95 mm), and in vitro starch digestibility were observed (57.70 g/100 g and 50.29 g/100 g), whereas no significant changes were recorded for the color values after the ultrasound treatment. Variations in pasting property were also observed in ultrasonicated starches with treatment duration. SEM images confirmed ultrasonication mainly forms pores and indentations on starch granule surface. FTIR spectra and X-ray diffractogram for ultrasonicated starches revealed a slight decrease in the peak intensity and A-type X-ray pattern with lower relative crystallinity (RC) than the native starches. G' > G″ value, indicating the elastic behavior and lower tan δ value, depicting viscous behavior and high gel strength.
Collapse
Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Kavita Thakur
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India.
| | - Rajan Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| |
Collapse
|
5
|
Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
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.
Collapse
Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
| |
Collapse
|
6
|
Wang N, Li C, Miao D, Hou H, Dai Y, Zhang Y, Wang B. The effect of non-thermal physical modification on the structure, properties and chemical activity of starch: A review. Int J Biol Macromol 2023; 251:126200. [PMID: 37567534 DOI: 10.1016/j.ijbiomac.2023.126200] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 07/02/2023] [Accepted: 08/05/2023] [Indexed: 08/13/2023]
Abstract
Non-thermal physical treatments has obvious advantages in regulating the structure and properties of starch compared with chemical treatment. Hance, this article summarized and compared the effects of three kinds of non-thermal physical treatments including grinding and ball milling, high hydrostatic pressure and ultrasonic on the structure, properties and chemical activity of starches from different plants. The potential applications of non-thermal physical modified starch were introduced. And strategies to solve the problems in the current research were put forward. It is found that although starch has a dense structure, the starch granules could be deformed under three kinds of non-thermal physical treatments, which could damage the granule morphology, microstructure, and crystal structure of starch, reduce particle size, increase solubility and swelling power, and promote starch gelatinization. Three kinds of non-thermal physical treated starch could be used as flocculant thickener, starch based edible films and fat substitutes. Non-thermal physical treatments caused the structure of starch to undergo three stages, which were similar to mechanochemical effects. When starch was in the stress stage and the transition stage from aggregation to agglomeration, its active sites significantly increase and move inward, ultimately leading to a significant increase in the chemical activity of starch.
Collapse
Affiliation(s)
- Ning Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Chen Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Di Miao
- College of Life Science, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China.
| | - Yong Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China
| | - Bin Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China; Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong 271018, China
| |
Collapse
|
7
|
Magallanes-Cruz PA, Duque-Buitrago LF, Del Rocío Martínez-Ruiz N. Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications. Food Res Int 2023; 169:112875. [PMID: 37254325 DOI: 10.1016/j.foodres.2023.112875] [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: 09/27/2022] [Revised: 01/27/2023] [Accepted: 04/20/2023] [Indexed: 06/01/2023]
Abstract
Seeds represent a potential source of starch, containing at least 60-70% of total starch, however many of them are treated as waste and are usually discarded. The review aim was to analyze the characteristics, functional properties, and potential applications of native and modified starches from underutilized seeds such as Sorghum bicolor L. Moench (WSS), Chenopodium quinoa, Wild. (QSS), Mangifera indica L. (MSS), Persea americana Mill. (ASS), Pouteria campechiana (Kunth) Baehni (PCSS), and Brosimum alicastrum Sw. (RSS). A systematic review of scientific literature was carried out from 2014 to date. Starch from seeds had yields above 30%. ASS had the higher amylose content and ASS and RSS showed the highest values in water absorption capacity and swelling power, contrary to MSS and PCSS while higher thermal resistance, paste stability, and a lower tendency to retrograde were observed in MSS and RSS. Functional properties such as water solubility, swelling power, thermal stability, low retrogradation tendency, and emulsion stability were increased in RSS, WSS, QSS, and MSS with chemical modifications (Oxidation, Oxidation-Crosslinking, OSA, DDSA, and NSA) and physical methods (HMT and dry-heat). Digestibility in vitro showed that WSS and QSS presented high SDS fraction, while ASS, MSS, PCSS, and HMT-QSS presented the highest RS content. Native or modified underutilized seed starches represent an alternative and sustainable source of non-conventional starch with potential applications in the food industry and for the development of healthy foods or for special nutritional requirements.
Collapse
Affiliation(s)
- Perla A Magallanes-Cruz
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, C.P. 32310 Ciudad Juárez, Chihuahua, Mexico.
| | - Luisa F Duque-Buitrago
- Escuela Nacional de Ciencias Biológicas, Campus Zacatenco, Instituto Politécnico Nacional, C. P. 07738 Ciudad de México, Mexico.
| | - Nina Del Rocío Martínez-Ruiz
- Departamento de Ciencias Químico Biológicas, Instituto de Ciencias Biomédicas, Universidad Autónoma de Ciudad Juárez, Anillo Envolvente del Pronaf y Estocolmo s/n, C.P. 32310 Ciudad Juárez, Chihuahua, Mexico.
| |
Collapse
|
8
|
Chen Z, Yang Q, Yang Y, Zhong H. The effects of high-pressure treatment on the structure, physicochemical properties and digestive property of starch - A review. Int J Biol Macromol 2023:125376. [PMID: 37327934 DOI: 10.1016/j.ijbiomac.2023.125376] [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: 03/05/2023] [Revised: 05/03/2023] [Accepted: 06/12/2023] [Indexed: 06/18/2023]
Abstract
High hydrostatic pressure (HHP) is a novel technology used in the food-processing industry. Starch is an important renewable natural resource. The applications of starch are determined by its properties, which in turn are determined by its structure. In this study, the effects of HHP treatment on starch structure (granular structure, crystalline structure, molecular structure, and molecular conformation) and properties (pasting, retrogradation, thermal, digestive, rheological, swelling, solubility, water absorption, and oil absorption properties) are summarised. Additionally, the mechanism of HHP-induced gelatinisation is discussed. First, the strong hydration ability of starch molecules under high pressure facilitates the binding of water molecules to starch molecules via hydrogen bonding. These bound water molecules may block the channels inside the starch granules, leading to the formation of a sealed space. Finally, the granules disintegrate because of the intra/extra pressure difference. This study provides a reference for the application of HHP to starch processing and modification.
Collapse
Affiliation(s)
- Zhiguang Chen
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Qi Yang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Yinshuang Yang
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Haixia Zhong
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China.
| |
Collapse
|
9
|
Ye SJ, Baik MY. Characteristics of physically modified starches. Food Sci Biotechnol 2023; 32:875-883. [PMID: 37123068 PMCID: PMC10130308 DOI: 10.1007/s10068-023-01284-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/27/2023] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as well as the food industry. Due to recent consumer interest in clean label materials, physically modified starch is attracting attention. Manufacturing methods of physically modified starch include pregelatinization, hydrothermal treatment such as heat moisture treatment and annealing, hydrostatic pressure treatment, ultrasonic treatment, milling, and freezing. In this study, toward development of clean label materials, manufacturing methods and characteristics of physically modified starches were discussed.
Collapse
Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| |
Collapse
|
10
|
Liu S, Liu H, Gao S, Guo S, Zhang C. Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch. Front Nutr 2023; 10:1191391. [PMID: 37234552 PMCID: PMC10206050 DOI: 10.3389/fnut.2023.1191391] [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: 03/22/2023] [Accepted: 04/10/2023] [Indexed: 05/28/2023] Open
Abstract
As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects on its multi-structures, physicochemical properties, and in vitro digestibility were investigated. The results showed that DHT had changed the morphology of BH starch, and the diffraction pattern remained an "A"-type crystalline structure. However, with an extension of DHT temperature and time, the amylose content, gelatinization temperature, enthalpy value, swelling power, and pasting viscosity of modified starches decreased, while the light transmittance, solubility, and water and oil absorption capacities increased. Additionally, compared with native starch, the content of rapidly digestible starch in modified samples increased after DHT, whereas those of slowly digestible starch and RS decreased. Based on these results, the conclusion could be drawn that DHT is an effective and green way to transform multi-structures, physicochemical properties, and in vitro digestibility of BH starch. This fundamental information might be meaningful to enrich the theoretical basis of physical modification on BH starch and extend the applications of BH in the food industry.
Collapse
Affiliation(s)
- Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Shang Guo
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Cheng Zhang
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| |
Collapse
|
11
|
Mirzababaee SM, Ozmen D, Hesarinejad MA, Toker OS, Yeganehzad S. A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch. Int J Biol Macromol 2022; 223:511-523. [PMID: 36368359 DOI: 10.1016/j.ijbiomac.2022.11.044] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2021] [Revised: 11/02/2022] [Accepted: 11/06/2022] [Indexed: 11/09/2022]
Abstract
Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch. The suspension of millet starch and water was pressurized at 200, 400 and 600 MPa for 10, 20 and 30 min to modify the starch in terms of structure, morphology, some physicochemical and rheological properties. Swelling strength and starch solubility decreased as a result of treatment with HHP. All treatments caused to increase in water holding capacity of the starch (from 0.66 % for native starch to 2.19 % for 600 MPa-30 min). Thermal analysis showed a decrease in gelatinization temperature and enthalpy of gelatinization and the pasting properties showed a decrease in the peak viscosity after HHP treatment. In addition, HHP treatment caused to increase in the hydration ability of starch by creating porosity and gaps in the granule surface and increasing the specific surface area. HHP application resulted in an increase in the peak time and pasting temperature and a decrease in breakdown and peak viscosities, final viscosity and setback viscosity in comparison with native starch of millet. The starch sample treated with 600 MPa for 30 min had the lowest syneresis and retrogradation ability. Increasing pressure and the time led to an increase in the elastic nature of the starch samples. According to the results, it is possible to increase usage area of starches in the food industry by improving its technological with HHP. This green physical technology can influence the quality parameters of starch, which can provide benefits for product machining and economic purposes.
Collapse
Affiliation(s)
- Seyyed Mahdi Mirzababaee
- Department of Food Industry Machineries, Research Institute of Food Science and Technology, Mashhad, Iran
| | - Duygu Ozmen
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey
| | - Mohammad Ali Hesarinejad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran.
| | - Omer Said Toker
- Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey.
| | - Samira Yeganehzad
- Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
| |
Collapse
|
12
|
Rostamabadi H, Can Karaca A, Nowacka M, Mulla MZ, Al-attar H, Rathnakumar K, Gultekin Subasi B, Sehrawat R, Kheto A, Falsafi SR. How high hydrostatic pressure treatment modifies the physicochemical and nutritional attributes of polysaccharides? Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
|
13
|
Zhang H, Feng X, Liu S, Ren F, Wang J. Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
14
|
Evaluation of the technological properties of rice starch modified by high hydrostatic pressure (HHP). INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
15
|
Ramakrishnan SR, Antony U, Kim S. Non‐thermal process technologies: Influences on nutritional and storage characteristics of millets. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
- Sudha Rani Ramakrishnan
- Centre for Food Technology, Department of Biotechnology Anna University Chennai India
- Department of Integrative Food, Bioscience and Biotechnology Chonnam National University Gwangju Republic of Korea
| | - Usha Antony
- Centre for Food Technology, Department of Biotechnology Anna University Chennai India
| | - Soo‐Jung Kim
- Department of Integrative Food, Bioscience and Biotechnology Chonnam National University Gwangju Republic of Korea
| |
Collapse
|
16
|
Pu H, Chen X, Wang J, Niu W, Li Y, Zhang C, Liu G, Huang J. A comparison of B- and A-type nanoparticles on pressure resistance. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103139] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
17
|
Wu X, Tan M, Zhu Y, Duan H, Ramaswamy HS, Bai W, Wang C. The Influence of High Pressure Processing and Germination on Anti-Nutrients Contents, in Vitro Amino Acid Release and Mineral Digestibility of Soybeans. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
18
|
Supramolecular structure and technofunctional properties of starch modified by high hydrostatic pressure (HHP): A review. Carbohydr Polym 2022; 291:119609. [DOI: 10.1016/j.carbpol.2022.119609] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 05/06/2022] [Accepted: 05/09/2022] [Indexed: 11/29/2022]
|
19
|
Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108012] [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]
|
20
|
Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch. Int J Biol Macromol 2022; 212:146-154. [DOI: 10.1016/j.ijbiomac.2022.05.128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 03/25/2022] [Accepted: 05/17/2022] [Indexed: 11/05/2022]
|
21
|
Wu Z, Qiao D, Zhao S, Lin Q, Zhang B, Xie F. Nonthermal physical modification of starch: An overview of recent research into structure and property alterations. Int J Biol Macromol 2022; 203:153-175. [PMID: 35092737 DOI: 10.1016/j.ijbiomac.2022.01.103] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 01/03/2022] [Accepted: 01/16/2022] [Indexed: 11/28/2022]
Abstract
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.
Collapse
Affiliation(s)
- Zhuoting Wu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China
| | - Qinlu Lin
- National Engineering Laboratory for Rice and By-product Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Binjia Zhang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan 430070, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
| |
Collapse
|
22
|
Comparative effects of high pressure processing and heat treatment on in vitro digestibility of pea protein and starch. NPJ Sci Food 2022; 6:2. [PMID: 35022417 PMCID: PMC8755827 DOI: 10.1038/s41538-021-00116-0] [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: 03/23/2021] [Accepted: 12/06/2021] [Indexed: 11/30/2022] Open
Abstract
The effects of high-pressure processing (HPP) and heat treatment on the digestibility of protein and starch in pea protein concentrate (PPC) were investigated. Samples of PPC with 5% (5 P) and 15% (15 P) protein were treated by HPP (600 MPa/5 °C/4 min) or heat (95 °C/15 min) and their in vitro static and dynamic digestibility were compared to untreated controls. HPP-treated PPC underwent a greater degree of proteolysis and showed different peptide patterns after static gastric digestion compared to untreated and heat-treated PPC. Differences in protein digestibility among treatments during dynamic digestion were only significant (p < 0.05) during the first 20 min of jejunal, ileal, and total digestion for 5 P, and during the first 60 min of ileal digestion for 15 P. Neither static nor dynamic starch digestibility were dependent on treatment. HPP did not reduce trypsin inhibitor activity, whereas heat treatment reduced it by ~70%. HPP-induced structural modifications of proteins and starch did not affect their overall in vitro digestibility but enhanced gastric proteolysis.
Collapse
|
23
|
Wang C, McClements DJ, Jiao A, Wang J, Jin Z, Qiu C. Resistant starch and its nanoparticles: Recent advances in their green synthesis and application as functional food ingredients and bioactive delivery systems. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.11.025] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
24
|
Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2021; 31:261-274. [DOI: 10.1007/s10068-021-01016-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
|
25
|
Impact of octenyl succinic anhydride (OSA) esterification on microstructure and physicochemical properties of sorghum starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112320] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
26
|
Uzizerimana F, Dang K, Yang Q, Hossain MS, Gao S, Bahati P, Mugiraneza NG, Yang P, Feng B. Physicochemical properties and in vitro digestibility of tartary buckwheat starch modified by heat moisture treatment: A comparative study. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2021.09.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
27
|
Lian F, Huang X, Lin Y, Xia W, Fu T, Wang F, He D, Zhou W, Li J. A highly efficient nanoscale tapioca starch prepared by high-speed jet for Cu 2+ removal in simulated industrial effluent. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4298-4307. [PMID: 33417261 DOI: 10.1002/jsfa.11069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 12/30/2020] [Accepted: 01/08/2021] [Indexed: 06/12/2023]
Abstract
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.
Collapse
Affiliation(s)
- Fengli Lian
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Xiaobing Huang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Yanyun Lin
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Wen Xia
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Tiaokun Fu
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Fei Wang
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| | - Dongning He
- School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China
| | - Wei Zhou
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
- Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang, China
| | - Jihua Li
- Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China
| |
Collapse
|
28
|
Oliveira LC, Macnaughtan B, Gouseti O, Villas‐Boas F, Clerici MTPS, Bakalis S, Muttakin S, Cristianini M. Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15756] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Bill Macnaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough UK
| | - Ourania Gouseti
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Flávia Villas‐Boas
- Institute of Biosciences, Arts and Exact Sciences (IBILCE), Department of Food Engineering and Technology São Paulo State University “Júlio de Mesquita” São José do Rio Preto Brazil
| | - Maria T. P. S. Clerici
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Serafim Bakalis
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Syahrizal Muttakin
- School of Chemical Engineering University of Birmingham Birmingham UK
- Indonesian Agency for Agricultural Research and Development Jakarta Selatan Indonesia
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| |
Collapse
|
29
|
Okonkwo VC, Kwofie EM, Mba OI, Ngadi MO. Impact of thermo-sonication on quality indices of starch-based sauces. ULTRASONICS SONOCHEMISTRY 2021; 73:105473. [PMID: 33609994 PMCID: PMC7903464 DOI: 10.1016/j.ultsonch.2021.105473] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/24/2020] [Accepted: 01/16/2021] [Indexed: 05/25/2023]
Abstract
In this study, ultrasonication, a physical, relatively cheap, and environmentally benign technology, was investigated to characterize its effect on functional properties of rice starch and rice starch-based sauces. Temperature-assisted ultrasound treatment improved the granular swelling power, fat and water absorption capacities, and thermal properties of rice starch, signifying its suitability in the formulation of starch-based sauces. Rheological characterization of the formulated sauces revealed a shear-thinning flow behavior, well described by the Ostwald de Waele model, while viscoelastic properties showed the existence of a weak gel. Results indicated that ultrasonication significantly enhanced the pseudoplastic behavior of starch-based sauces. Additionally, textural analysis showed that textural attributes (stickiness, stringiness, and work of adhesion) were also improved with ultrasonication. Moreover, enhanced freeze/thaw stability was also achieved with ultrasound-treated starch-based sauces. Overall, the results from this study show that ultrasound-treated starches can be used in the formulation of sauces and potentially other food products, which meets the requirements for clean label and minimally processed foods.
Collapse
Affiliation(s)
- Valentine C Okonkwo
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ebenezer M Kwofie
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ogan I Mba
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada.
| |
Collapse
|
30
|
Kaimal AM, Mujumdar AS, Thorat BN. Resistant starch from millets: Recent developments and applications in food industries. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.074] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
31
|
|
32
|
Raghunathan R, Pandiselvam R, Kothakota A, Mousavi Khaneghah A. The application of emerging non-thermal technologies for the modification of cereal starches. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110795] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
33
|
|
34
|
Zhang D, Xu H, Jiang B, Wang X, Yang L, Shan Y, Ding S. Effects of ultra-high pressure on the morphological and physicochemical properties of lily starch. Food Sci Nutr 2021; 9:952-962. [PMID: 33598178 PMCID: PMC7866584 DOI: 10.1002/fsn3.2060] [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: 08/24/2020] [Revised: 11/04/2020] [Accepted: 11/30/2020] [Indexed: 11/14/2022] Open
Abstract
In this study, starch extracted from lily bulbs were modified using an ultra-high pressure (UHP) treatment at six different pressure levels (100, 200, 300, 400, 500, and 600 MPa). The effects of UHP treatment on the physicochemical and morphological properties of lily starch were investigated. The morphological observation revealed that UHP treatment led to particle expansion and aggregation. Compared with the native and lily starch treated at 100-500 MPa, the lily starch treated at 600 MPa exhibited almost completely disrupted morphology and a larger particle size, indicating nearly complete gelatinization of the starch. The relative crystallinity of the UHP-treated starch remarkably reduced. Gelatinization temperatures via differential scanning calorimetry decreased with increasing pressure. The rapid viscoanalyzer results revealed that the lily starch treated with UHP at 600 MPa showed low values of peak viscosity, trough viscosity, breakdown, final viscosity, and setback. These results indicated that UHP was an effective physical modification method for lily starch, UHP treatment (600 MPa, 30 min) caused nearly complete gelatinization of lily starch, and lily starch modified using UHP might expand the application of lily in the food field.
Collapse
Affiliation(s)
- Dali Zhang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Haishan Xu
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Bing Jiang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Xinyu Wang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Lvzhu Yang
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Yang Shan
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| | - Shenghua Ding
- Longping Branch Graduate SchoolHunan UniversityChangshaChina
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesHunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality SafetyChangshaChina
- Hunan Province International Joint Lab on Fruits & Vegetables Processing, Quality and SafetyChangshaChina
| |
Collapse
|
35
|
Modifying Effects of Physical Processes on Starch and Dietary Fiber Content of Foodstuffs. Processes (Basel) 2020. [DOI: 10.3390/pr9010017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
Abstract
Carbohydrates are one of the most important nutrients in human consumption. The digestible part of carbohydrates has a significant role in maintaining the energy status of the body and the non-digestible parts like dietary fibers have specific nutritional functions. One of the key issues of food processing is how to influence the technological and nutritional properties of carbohydrates to meet modern dietary requirements more effectively, considering particularly the trends in the behavior of people and food-related health issues. Physical processing methods have several advantages compared to the chemical methods, where chemical reagents, such as acids or enzymes, are used for the modification of components. Furthermore, in most cases, these is no need to apply them supplementarily in the technology, only a moderate modification of current technology can result in significant changes in dietary properties. This review summarizes the novel results about the nutritional and technological effects of physical food processing influencing the starch and dietary fiber content of plant-derived foodstuffs.
Collapse
|
36
|
Castro LM, Alexandre EM, Saraiva JA, Pintado M. Impact of high pressure on starch properties: A review. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105877] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
37
|
Dual modification of potato starch: Effects of heat-moisture and high pressure treatments on starch structure and functionalities. Food Chem 2020; 318:126475. [DOI: 10.1016/j.foodchem.2020.126475] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2019] [Revised: 01/20/2020] [Accepted: 02/23/2020] [Indexed: 10/24/2022]
|
38
|
Hsiao YT, Wang CY. Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing. Molecules 2020; 25:E2516. [PMID: 32481610 PMCID: PMC7321331 DOI: 10.3390/molecules25112516] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/25/2020] [Accepted: 05/25/2020] [Indexed: 12/02/2022] Open
Abstract
This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.
Collapse
Affiliation(s)
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan;
| |
Collapse
|
39
|
Balakrishna AK, Wazed MA, Farid M. A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients. Molecules 2020; 25:E2369. [PMID: 32443759 PMCID: PMC7287844 DOI: 10.3390/molecules25102369] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 05/13/2020] [Accepted: 05/18/2020] [Indexed: 12/29/2022] Open
Abstract
High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100-600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.
Collapse
Affiliation(s)
| | | | - Mohammed Farid
- Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand; (A.K.B.); (M.A.W.)
| |
Collapse
|
40
|
Han Z, Shi R, Sun DW. Effects of novel physical processing techniques on the multi-structures of starch. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
41
|
Huang HW, Hsu CP, Wang CY. Healthy expectations of high hydrostatic pressure treatment in food processing industry. J Food Drug Anal 2019; 28:1-13. [PMID: 31883597 DOI: 10.1016/j.jfda.2019.10.002] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 10/05/2019] [Accepted: 10/23/2019] [Indexed: 12/19/2022] Open
Abstract
High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future.
Collapse
Affiliation(s)
- Hsiao-Wen Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan
| | - Chiao-Ping Hsu
- Food Industry Research and Development Institute, Chiayi, 60060, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin, 632, Taiwan.
| |
Collapse
|
42
|
Khatun A, Waters DLE, Liu L. A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing. STARCH-STARKE 2019. [DOI: 10.1002/star.201900090] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Amina Khatun
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
| | - Daniel L. E. Waters
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
- ARC ITTC for Functional Grains, Charles Sturt UniversityWagga WaggaNSW2650Australia
| | - Lei Liu
- Southern Cross Plant Science, Southern Cross UniversityLismoreNSW2480Australia
| |
Collapse
|
43
|
Meng L, Zhang W, Zhou X, Wu Z, Hui A, He Y, Gao H, Chen P. Effect of high hydrostatic pressure on the bioactive compounds, antioxidant activity and in vitro digestibility of cooked black rice during refrigerated storage. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.01.005] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
44
|
Impact of ultrasonication on the physicochemical properties of sorghum kafirin and in vitro pepsin-pancreatin digestibility of sorghum gluten-like flour. Food Chem 2018; 240:1121-1130. [DOI: 10.1016/j.foodchem.2017.08.046] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Revised: 08/03/2017] [Accepted: 08/15/2017] [Indexed: 10/19/2022]
|
45
|
Colussi R, Kaur L, Zavareze EDR, Dias ARG, Stewart R, Singh J. High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.004] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
46
|
Zhu X, Du X, Chen X, Hu J, Zhou X, Guo L. Determining the effects of annealing time on the glass transition temperature of
Pueraria lobata
(Willd.) Ohwi starch. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13518] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xiaoyan Zhu
- School of Tea & Food Science and Technology Anhui Agricultural University Hefei 230036 China
| | - Xianfeng Du
- School of Tea & Food Science and Technology Anhui Agricultural University Hefei 230036 China
| | - Xu Chen
- School of Tea & Food Science and Technology Anhui Agricultural University Hefei 230036 China
| | - Jingwei Hu
- Biotechnology Center of Anhui Agricultural University Anhui Agricultural University Hefei 230036 China
| | - Xiuhong Zhou
- Biotechnology Center of Anhui Agricultural University Anhui Agricultural University Hefei 230036 China
| | - Li Guo
- School of Tea & Food Science and Technology Anhui Agricultural University Hefei 230036 China
| |
Collapse
|
47
|
Guo Z, Jia X, Zhao B, Zeng S, Xiao J, Zheng B. C-type starches and their derivatives: structure and function. Ann N Y Acad Sci 2017; 1398:47-61. [PMID: 28445585 DOI: 10.1111/nyas.13351] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 03/11/2017] [Accepted: 03/17/2017] [Indexed: 02/05/2023]
Abstract
The C-type starches are widely distributed in seeds or rhizomes of various legumes, medicinal plants, and crops. These carbohydrate polymers directly affect the application of starchy plant resources. The structural and crystal properties of starches are crucial parameters of starch granules, which significantly influence their physicochemical and mechanical properties. The unique crystal structure consisting of both A- and B-type polymorphs endows C-type starches with specific crystal adjustability. Furthermore, large proportions of resistant starches and slowly digestible starches are C-type starches, which contribute to benign glycemic response and proliferation of gut microflora. Here, we review the distribution of C-type starches in various plant sources, the structural models and crystal properties of C-type starches, and the behavior and functionality relevant to modified C-type starches. We outline recent advances, potential applications, and limitations of C-type starches in industry, aiming to provide a theoretical basis for further research and to broaden the prospects of its applications.
Collapse
Affiliation(s)
- Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Xiangze Jia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Beibei Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Jianbo Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| |
Collapse
|