1
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Obadi M, Xu B. A review of the effects of physical processing techniques on the characteristics of legume starches and their application in low-glycemic index foods. Int J Biol Macromol 2024; 279:135124. [PMID: 39208910 DOI: 10.1016/j.ijbiomac.2024.135124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2024] [Revised: 08/06/2024] [Accepted: 08/26/2024] [Indexed: 09/04/2024]
Abstract
Physical processing techniques significantly influence the characteristics of legume starch, consequently affecting the potential applications of legume-based products. This review comprehensively examines the impact of various physical processing techniques on legume starch properties, including structure, granule morphology, gelatinization, pasting properties, solubility, and in vitro digestibility. Furthermore, it evaluates the implications of these processing methods for utilizing legumes in developing low-glycemic index (GI) foods. Notably, certain physical processing methods, such as heat-moisture treatment, ultrahigh-pressure processing, dry heat treatment, and gamma irradiation, under specific conditions, enhance the resistant starch or slowly digestible starch fractions in legume starches. This enhancement is particularly advantageous for producing low-GI foods. Conversely, techniques like annealing, extrusion, ultrasound, and germination increase starch digestibility, which is less favorable for low-GI food applications. This review also provides an up-to-date overview of the use of diverse preprocessed legume products in low-GI food production. The novelty of this review lies in its detailed comparative analysis of physical processing methods and their specific effects on legume starch digestibility, which has not been extensively covered in existing literature. The comprehensive insights presented herein will benefit the legume industry by informing effective strategies for converting legume starch into valuable low-GI products.
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Affiliation(s)
- Mohammed Obadi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, China.
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2
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Shen C, Chen W, Aziz T, Al-Asmari F, Alghamdi S, Bayahya SH, Cui H, Lin L. Effects of cold plasma pretreatment before different drying process on the structural and functional properties of starch in Chinese yam. Int J Biol Macromol 2024; 274:133307. [PMID: 38908637 DOI: 10.1016/j.ijbiomac.2024.133307] [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: 04/01/2024] [Revised: 05/13/2024] [Accepted: 06/19/2024] [Indexed: 06/24/2024]
Abstract
This article compared the effects of hot air drying (HAD), infrared drying (IRD), and cold plasma (CP) as a pretreatment on the structure, quality, and digestive characteristics of starch extracted from yam. As the most commonly used drying method, HAD was used as a control. SEM and CLSM images showed that all treatments preserve the integrity of the yam starch. CP caused some cracks and breaks in the starch granules. IRD did not destroy the crystal structure of starch molecules, but made the spiral structure tighter and increased short-range orderliness. However, CP led to the depolymerization and dispersion of starch molecular chains, resulting in a decrease in average molecular weight and relative crystallinity. These molecular conformation changes caused by different processes led to differences in solubility, swelling power, pasting parameters, digestion characteristics, and functional characteristics. This study provided an important basis for the reasonable drying preparation and utilization of yam starch.
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Affiliation(s)
- Chen Shen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wenqing Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Tariq Aziz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Fahad Al-Asmari
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia
| | - Saad Alghamdi
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Umm Al-Qura University, Makkah 25100, Saudi Arabia
| | - Samah Hussain Bayahya
- Medical Nutrition Therapy Department, Alnoor Specialist Hospital, Ministry of Health, Makkah 21955, Saudi Arabia
| | - Haiying Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China; School of Agricultural Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lin Lin
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.
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3
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Li S, Zhang L, Sheng Q, Li P, Zhao W, Zhang A, Liu J. The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches. Food Chem 2024; 440:138228. [PMID: 38150901 DOI: 10.1016/j.foodchem.2023.138228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 12/03/2023] [Accepted: 12/15/2023] [Indexed: 12/29/2023]
Abstract
The effects of heat moisture treatment (HMT) times on the physicochemical properties of three bean flours and their starch were analyzed. The colors of L*, b* and ΔE values increased significantly with time. The adzuki bean and pea flours showed better WAI and SP, and better gelation of starch at 2 h. The rheological properties of mixed HMT dough (3:7) exhibited the typical solid-like weak gel behavior. HMT had a significantly decreased on the pasting viscosity of bean flour starch with treated time. HMT caused the starch granules damage, but did not radically change the crystal type. FTIR results showed more proteins attached to the surface of starch granules, and the short-range molecular order decreased the DO at 2 h. In vitro digestibility inferred that RDS converted into SDS and RS. These results indicated that HMT significantly affected the digestibility and physicochemical properties of bean flours.
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Affiliation(s)
- Shaohui Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Liu Zhang
- College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, People's Republic of China
| | - Qinghai Sheng
- College of Biological Science and Engineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050061, People's Republic of China
| | - Pengliang Li
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Wei Zhao
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Aixia Zhang
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, Hebei 050051, People's Republic of China.
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4
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Ye P, Cui B, Mao C, Wang K, Xie Y, Sun Y, Chen X, Wang Y, Wang Y. Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour. Food Chem 2024; 437:137925. [PMID: 37939422 DOI: 10.1016/j.foodchem.2023.137925] [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: 07/12/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/10/2023]
Abstract
Yam flour was modified by radio frequency explosion puffing at different moisture content, puffing temperature, and puffing pressure difference. After puffing, the protein content and lipid content increased by 0.56-1.28 % and 0.23-0.39 %, respectively. Puffing caused the flour granules to aggregate, increasing the thermal transition temperatures and reducing the pasting viscosities, enthalpy, 1047/1022 cm-1 ratio, and relative crystallinity. Puffing reduced the intensity of the infrared spectrum peak at 1641 cm-1 by breaking the hydrogen bonds without changing A-type crystalline structure. Puffing promoted the conversion of random-coil and α-helix protein structure to β-turn and β-sheet. Puffing retarded in vitro digestibility by reducing rapidly digestible starch content by 7.04-11.12 % and rising slowly digestible starch content and resistant starch content by 4.02-4.89 % and 2.77-3.10 %, respectively. Radio frequency explosion puffing altered flour's physicochemical, functional and digestibility properties by destroying the protein structure and promoting the interaction of starch and proteins/lipids.
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Affiliation(s)
- Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Baozhong Cui
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yingman Xie
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yanan Sun
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China.
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5
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Liang W, Zhang Q, Guo S, Ge X, Shen H, Zeng J, Gao H, Li W. Investigating the influence of CaCl 2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure-property related mechanism. Food Chem 2024; 436:137724. [PMID: 37839125 DOI: 10.1016/j.foodchem.2023.137724] [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: 04/21/2023] [Revised: 09/23/2023] [Accepted: 10/08/2023] [Indexed: 10/17/2023]
Abstract
This study prepared starch with different degrees of gelatinization (10 % and 30 %) by CaCl2, and further combined with citric acid at different concentrations (10 %, 20 %, and 30 %) for esterification. The results indicated that CaCl2 induced surface gelatinization and the esterification promoted its fragmentation. This synergistic modification induced depolymerization of starch chains and a decrease in molecular weight, although starch's Maltese cross, growth rings, and crystal type remained unchanged. Moreover, the synergistic modification induces a short-range ordered structure loss and the enthalpy decrease of starch, which induce starch pasting properties decrease and solubility increase. Furthermore, the introduction of ester groups by esterification increases the resistant starch content by limiting the binding sites for digestive enzymes. In conclusion, surface gelatinization can increase active reaction sites by disrupting the starch shell structure, and serves as a potential pretreatment to enhance the deep application of esterified starch in food and pharmaceutical fields.
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Affiliation(s)
- Wei Liang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Shuangfeng Guo
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, Henan, PR China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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6
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Zhang C, Jia J, Gao M, Liu Y, Dou B, Zhang N. Effect of different heat-moisture treatment times on the structure, physicochemical properties and in vitro digestibility of japonica starch. Int J Biol Macromol 2024; 259:129173. [PMID: 38181923 DOI: 10.1016/j.ijbiomac.2023.129173] [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: 08/31/2023] [Revised: 11/19/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
Modified starch was prepared from japonica starch (JS) by heat-moisture treatments (HMT). Under the same moisture content and HMT temperature, the effects of various HMT times on the structural, properties of JS and its in vitro digestibility properties were investigated. The results showed that adhesion occurred between the particles of japonica starch after the HMT, and there were depressions on the surface. The size of the JS particles increased, the short-range ordering and relative crystallinity of the HMT-modified starch increased and gradually decreased, reaching a peak of 36.51 % at 6 h, as the HMT time was extended. The pasting indexes of HMT-modified starch decreased and then increased with the increase of the HMT time; compared with JS, the thermal stability of HMT-modified starch increased while the pasting enthalpy decreased. All the HMT-modified starches were weakly gelatinous systems and pseudoplastic fluids. Following HMT, the amount of resistant starch (RS) and slowly digested starch (SDS) grew initially before declining. The amount of RS in HMT-modified starch peaked at 24.28 % when the HMT time was 6 h. The results of this research can serve as a theoretical foundation for the creation of modified japonica starch and its use in the food industry.
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Affiliation(s)
- Chujia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Man Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
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Chi C, Ren W, Yang Y, Guo X, Zhang Y, Chen B, He Y, Chen H, Zheng X, Wang H. Starch ordered structures control starch reassembly behaviors during heat-moisture treatment for modulating its digestibility. Food Chem 2024; 430:136966. [PMID: 37523821 DOI: 10.1016/j.foodchem.2023.136966] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 07/13/2023] [Accepted: 07/20/2023] [Indexed: 08/02/2023]
Abstract
This study investigated the effect of starch crystallinity on starch reassembly behaviors during the heat-moisture treatment (HMT) using starches with A-type crystal content of 0.00%-19.03%. The results showed that HMT reduced the native starch crystal content from 19.03% to 15.02% and increased starch thermostability, leading to a decrease in rapidly digestible starch (RDS) content from 86.91% to 76.71%. Moreover, starches containing a crystal content of 2.51%-8.11% exhibited significant reassembly during the HMT, and the resulting modified starches had more crystals and less RDS of 63.43%-69.31%. Interestingly, starches lacked A-type crystals but had some helical structures exhibiting A-type crystalline structures and lower digestibility after HMT. These findings verified that starch could significantly reassemble to form crystalline structures during the HMT. Controlling the crystal content of starch granules, particularly between 2.51% and 8.11%, was a promising approach for promoting starch reassembly during HMT and reducing starch digestibility.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Wenwen Ren
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Ying Yang
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Xu Guo
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiping Zhang
- Henan Engineering Laboratory for Bioconversion Technology of Functional Microbes, College of Life Science, Henan Normal University, Xinxiang 453007, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Huibin Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Xianghua Zheng
- Rice Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350018, China
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China.
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8
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Luo Y, Liu X, Ke Z, Yang J, Li Y, Xie X, Li L. Insight into the improvement in pasting and gel properties of waxy corn starch by critical melting treatments. Int J Biol Macromol 2023; 253:127285. [PMID: 37827408 DOI: 10.1016/j.ijbiomac.2023.127285] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/22/2023] [Accepted: 10/05/2023] [Indexed: 10/14/2023]
Abstract
To improve the pasting and gel properties of waxy corn starch (WCS), the native starch was modified by critical melting (CM) at the onset temperature (TO), peak temperature (TP), and conclusion temperature (TC) (labeled CMO, CMP, and CMC respectively). CM treatments significantly enhanced the thermal stability of the WCS, as indicated by the increase in the peak gelatinization temperature, pasting temperature, and peak time. In addition, after CMP treatment, the storage modulus, hardness, gumminess, springiness, and chewiness of starch gels significantly increased by 43.29 %, 31.14 %, 23.36 %, 8.26 %, and 61.43 %, respectively, and the syneresis rate significantly decreased by 19.69 % (p < 0.05). These results indicated that CMP treatments significantly improved the gelling ability and freeze-thaw stability of the WCS. These results are ascribed to the partial disruption and enhanced rearrangement of the starch crystalline structure. CMP treatment induced the crystalline structure of starch to be partially disrupted and a hard structure was formed on the surface of starch granules. The hard structure in CMP-treated starch supplied more attachment points for crystalline structure rearrangement during gelatinization. Therefore, the above results indicated that CMP treatments can be used to modify starch to improve the pasting and gel properties of starch-based food products.
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Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhibo Ke
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jinjin Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yan Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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Zhang Y, Dou B, Jia J, Liu Y, Zhang N. A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment. Foods 2023; 12:4241. [PMID: 38231690 DOI: 10.3390/foods12234241] [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: 10/10/2023] [Revised: 11/18/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.
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Affiliation(s)
- Yu Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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Sun Y, Qin R, Zeng J, Li G. Effect of Heat-Moisture Treatment on the Structure and Digestibility of Sweet Potato Starch. Foods 2023; 12:3076. [PMID: 37628074 PMCID: PMC10453683 DOI: 10.3390/foods12163076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 08/03/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
The objective of this study was to investigate the effect of temperature changes during heat-moisture treatment (HMT) on the appearance, structure and digestibility of sweet potato starch (SPS). The results showed that after HMT, there were depressions, cavities and fragments on the surface of SPS particles. The polarized crosses of SPS were irregular and partially blurred. The relative crystallinity and short-range order of SPS decreased, while rearrangement and reorientation of the starch molecules occurred and the thermal stability increased. The resistant starch content of SPS reached the highest (24.77%) after 4 h treatment at 110 °C and 25% moisture. The obtained results can provide a reference for the modification of SPS.
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Affiliation(s)
| | | | | | - Guanglei Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; (Y.S.); (R.Q.); (J.Z.)
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Liu G, Zhang R, Huo S, Li J, Wang M, Wang W, Yuan Z, Hu A, Zheng J. Insights into the changes of structure and digestibility of microwave and heat moisture treated quinoa starch. Int J Biol Macromol 2023; 246:125681. [PMID: 37406899 DOI: 10.1016/j.ijbiomac.2023.125681] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 06/02/2023] [Accepted: 07/02/2023] [Indexed: 07/07/2023]
Abstract
In this study, quinoa starch was subjected to microwave and heat moisture treatment (MHT) with various moisture content (15 %, 25 %, 35 %) and microwave power (4.8, 9.6, 14.4 W/g), and its structure and digestibility were investigated. SEM and particle size analysis indicated that MHT caused the agglomeration of starch granules and increased the particle size. Moreover, MHT increased the short-range order structure and relative crystallinity, except for MHT with moisture content (35 %). DSC results demonstrated that the gelatinization temperature and gelatinization enthalpy had a slight improvement after MHT. Moreover, MHT increased the amylose content to some extent. It was worth noting that the digestibility of quinoa starch significantly decreased. After MHT, a part of rapidly digestible starch (RDS) was converted into slowly digestible starch (SDS) or resistant starch (RS). Particularly, when moisture content was 25 %, the starch had a highest SDS + RS content. Thus, this study provided a potential approach using MHT to modulate the digestibility of starch.
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Affiliation(s)
- Guangxin Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Rong Zhang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Shuan Huo
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jing Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Mengting Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wei Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Zhining Yuan
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jie Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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Liu X, Xi C, Liang W, Zheng J, Zhao W, Ge X, Shen H, Zeng J, Gao H, Li W. Influence of pre- or post-electron beam irradiation on heat-moisture treated maize starch for multiscale structure, physicochemical properties and digestibility. Carbohydr Polym 2023; 313:120891. [PMID: 37182976 DOI: 10.1016/j.carbpol.2023.120891] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 03/29/2023] [Accepted: 04/06/2023] [Indexed: 05/16/2023]
Abstract
Electron beam irradiation (EBI) as a green technological method for starch modification can generate starch-based materials with new functions. This study modified maize starch by heat-moisture treatment (HMT) for 1 h and 3 h, and EBI with various intensities (5 kGy and 10 kGy), and their effects of treatment sequence on the multiscale structure, physicochemical properties and in vitro digestibility were investigated. EBI or HMT alone did not change the granule morphology and crystalline type, but reduced the crystallinity and molecular weight and increased the resistant starch content. HMT alone had no significant effect on the solubility of starch, while EBI led to a considerable increase in the solubility of maize starch. The combined treatment of EBI and HMT aggravated apparent viscosity reduction, and the HMT starch pretreated with EBI had a smaller molecular weight and lower viscosity. In contrast, post-EBI samples had higher solubility and RS content. Primarily, it has excellent potential for producing low-viscosity and high-solubility starch foods.
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Affiliation(s)
- Xinyue Liu
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Changyu Xi
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wei Liang
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jiayu Zheng
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Wenqing Zhao
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Huishan Shen
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, PR China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, PR China
| | - Wenhao Li
- Engineering Research Center of Grain and Oil Functionalized Processing in University of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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13
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Li A, Guo Z, Wang Z, Yang Q, Wen L, Xiang X, Kan J. Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein. ULTRASONICS SONOCHEMISTRY 2023; 94:106317. [PMID: 36738695 PMCID: PMC9932472 DOI: 10.1016/j.ultsonch.2023.106317] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 01/13/2023] [Accepted: 01/30/2023] [Indexed: 06/18/2023]
Abstract
Qingke protein rich in restricted amino acids such as lysine, while the uncoordination of ratio of glutenin and gliadin in Qingke protein has a negative impact on its processing properties. In this study, the effect of multiple-frequency ultrasound combined with transglutaminase treatment on the functional and structural properties of Qingke protein and its application in noodle manufacture were investigated. The results showed that compared with the control, ultrasound-assisted transglutaminase dual modification significantly increased the water and oil holding capacity, apparent viscosity, foaming ability, and emulsifying activity index of Qingke protein, which exhibited a higher storage modulus G' (P < 0.05). Meanwhile, ultrasound combined with transglutaminase treatment enhanced the cross-linking degree of Qingke protein (P < 0.05), as shown by decreased free amino group and free sulfhydryl group contents, and increased disulfide bond content. Moreover, after the ultrasound-assisted transglutaminase dual modification treatment, the fluorescence intensity, the contents of α-helix and random coil in the secondary structure of Qingke protein significantly decreased, while the β-sheet content increased (P < 0.05) compared with control. SDS-PAGE results showed that the bands of Qingke protein treated by ultrasound combined with transglutaminase became unclear. Furthermore, the quality of Qingke noodles made with Qingke powder (140 g/kg dual modified Qingke protein mixed with 860 g/kg extracted Qingke starch) and wheat gluten 60-70 g/kg was similar to that of wheat noodles. In summary, multiple-frequency ultrasound combined with transglutaminase dual modification can significantly improve the physicochemical properties of Qingke protein and the modified Qingke proteins can be used as novel ingredients for Qingke noodles.
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Affiliation(s)
- Aijun Li
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Zehang Guo
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Zhirong Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, PR China
| | - Qingqing Yang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Leyan Wen
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Xuwen Xiang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China.
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14
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Zhang C, Xu Z, Liu X, Ma M, Khalid S, Bordiga M, Sui Z, Corke H. Removing starch granule-associated surface lipids affects structure of heat-moisture treated hull-less barley starch. Carbohydr Polym 2023; 303:120477. [PMID: 36657850 DOI: 10.1016/j.carbpol.2022.120477] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 12/14/2022] [Accepted: 12/14/2022] [Indexed: 12/24/2022]
Abstract
The effects of starch granule-associated surface lipids removal on hull-less barley starch structure formed by heat-moisture treatment were investigated. Removing surface lipids made the peak at 2θ of 13° disappear and resulted in higher lamellar peak intensity after harsh treatment and a lower reduction in mass fractal dimension (from 2.49 to 2.43) and radius of gyration (from 24.3 to 24.0) when temperature increased from 100 to 120 °C at 20 % moisture. Treatment at 25 % moisture and 120 °C decreased relative crystallinity (from 15.73 % to 7.43 %) and Gaussian peak area (from 646.7 to 137.7) of native starch, and decreased relative crystallinity (from 14.24 % to 12.56 %) and Gaussian peak area (from 604.1 to 539.6) for starch without surface lipids. Different trends of change in lamellar thickness, linear crystallinity, peak temperatures, and enthalpy of gelatinization were observed among modified starches with increasing temperature and/or moisture content. These results demonstrate that removing surface lipids changes structure of heat-moisture treated starch.
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Affiliation(s)
- 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
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Sumbal Khalid
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Matteo Bordiga
- Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, Italy
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- 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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15
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Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches. Foods 2022; 12:foods12010068. [PMID: 36613287 PMCID: PMC9818452 DOI: 10.3390/foods12010068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Heat-moisture treatment (HMT) is a safe, environmentally friendly starch modification method that reduces the digestibility of starch and changes its physicochemical properties while maintaining its granular state. Normal potato starch (NPS) and waxy potato starch (WPS) were subjected to HMT at different temperatures. Due to erosion by high-temperature water vapor, both starches developed indentations and cracks after HMT. Changes were not evident in the amylose content since the interaction between the starch molecules affected the complexation of amylose and iodine. HMT increased pasting temperature of NPS from 64.37 °C to 91.25 °C and WPS from 68.06 °C to 74.44 °C. The peak viscosity of NPS decreased from 504 BU to 105 BU and WPS decreased from 384 BU to 334 BU. The crystallinity of NPS decreased from 33.0% to 24.6% and WPS decreased from 35.4% to 29.5%. While the enthalpy values of the NPS declined from 15.74 (J/g) to 6.75 (J/g) and WPS declined from 14.68 (J/g) to 8.31 (J/g) at 120 °C. The solubility and swelling power of NPS decreased while that of WPS increased at 95 °C. Due to the lack of amylose in WPS, at the same HMT processing temperature, the reduction in peak viscosity of treated WPS compared to that of native starch was smaller than that of NPS. The resistant starch (RS) content of NPS after HMT at 120 °C was 73.0%. The slowly digestible starch (SDS) content of WPS after HMT at 110 °C was 37.6%.
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16
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Lv Y, Ma S, Yan J, Sun B, Wang X. Effect of Heat–Moisture Treatment on the Physicochemical Properties, Structure, Morphology, and Starch Digestibility of Highland Barley (Hordeum vulgare L. var. nudum Hook. f) Flour. Foods 2022; 11:foods11213511. [PMID: 36360123 PMCID: PMC9659211 DOI: 10.3390/foods11213511] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 10/31/2022] [Accepted: 11/02/2022] [Indexed: 11/06/2022] Open
Abstract
This study modified native highland barley (HB) flour by heat–moisture treatment (HMT) at different temperatures (90, 110, and 130 °C) and moisture contents (15%, 25%, and 35%). The effects of the treatment on the pasting, thermal, rheological, structural, and morphological properties of the native and HMT HB flour were evaluated. The results showed that HMT at 90 °C and 25% moisture content induced the highest pasting viscosity (3626–5147 cPa) and final viscosity (3734–5384 cPa). In all conditions HMT increased gelatinization temperature (To, 55.77–73.72 °C; Tp, 60.47–80.69 °C; Tc, 66.16–91.71 °C) but decreased gelatinization enthalpy (6.41–0.43 J/g) in the HMT HB flour compared with that in the native HB flour. The HB flour treated at 15% moisture content had a higher storage modulus and loss modulus than native HB flour, indicating that HMT (moisture content, 15%, 25%, and 35%) favored the strengthening of the HB flour gels. X-ray diffraction and Fourier-transform infrared spectroscopy results showed that HMT HB flour retained the characteristics of an A-type crystal structure with an increased orderly structure of starch, while the relative crystallinity could be increased from 28.52% to 41.32%. The aggregation of starch granules and the denaturation of proteins were observed after HMT, with additional breakage of the starch granule surface as the moisture content increased. HMT could increase the resistant starch content from 24.77% to 33.40%, but it also led to an increase in the rapidly digestible starch content to 85.30% with the increase in moisture content and heating temperature. These results might promote the application of HMT technology in modifying HB flour.
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17
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Huang PH, Chiu CS, Lu WC, Li PH. Effect of compositions on physicochemical properties and rheological behavior of gelatinized adzuki-bean cake (Yokan). Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113870] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Li S, Dong S, Fang G, Hao Y, Gao Q. Study on internal structure and digestibility of jackfruit seed starch revealed by chemical surface gelatinization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107779] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Luo Y, Li Y, Li L, Xie X. Physical modification of maize starch by gelatinizations and cold storage. Int J Biol Macromol 2022; 217:291-302. [PMID: 35835304 DOI: 10.1016/j.ijbiomac.2022.07.010] [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: 01/10/2022] [Revised: 06/07/2022] [Accepted: 07/02/2022] [Indexed: 11/16/2022]
Abstract
The effects of gelatinization at three selected temperatures (DSC characteristic peaks temperature: TO, TP, and TC) and subsequent cold storage (CS) treatment on structural characteristics, pasting, and rheological properties of maize starch (MS) were investigated. The pasting, rheological properties of MS was changed with the increase of gelatinization temperature from TO to TC, but were not further significantly changed if the gelatinization temperature was higher than TC. Pasting and thermal properties analysis suggested that gelatinization at TC (TC treatment) significantly increased the gelatinization and pasting temperature of MS. Moreover, TC treatment decreased breakdown viscosity by 8.49 times and setback viscosity by 2.53 times. Dynamic rheological measurements revealed that the TC treatment caused the lower G' and G" of MS, and decreased the thickening coefficient by 55.17 %. These results indicated that TC treatment could enhance the thermal stability properties of MS, inhibiting the shear and short-term retrogradation, the shear-thinning behavior of MS. Interestingly, the CS treatment further inhibited the shear and short-term retrogradation and the shear-thinning behavior of MS. The leaked starch molecules aggregate to form a harder structure after gelatinization and starch molecules were further aggregated after CS treatment, these all were hypothesized to be responsible for these results.
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Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yan Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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20
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Deng C, Melnyk O, Marenkova T, Luo Y. Modification in Physicochemical, Structural and Digestive Properties of Potato Starch During Heat-Moisture Treatment Combined with Microwave Pre- and Post-Treatment. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/151566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Preparation of adzuki bean starch-lipid complexes and their anti-digestion mechanism. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01222-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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22
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Li H, Zou L, Li XY, Wu DT, Liu HY, Li HB, Gan RY. Adzuki bean (Vigna angularis): Chemical compositions, physicochemical properties, health benefits, and food applications. Compr Rev Food Sci Food Saf 2022; 21:2335-2362. [PMID: 35365946 DOI: 10.1111/1541-4337.12945] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 02/18/2022] [Accepted: 02/28/2022] [Indexed: 12/18/2022]
Abstract
Adzuki bean (Vigna angularis), also called red bean, is a legume of Fabaceae (Leguminosae) family. This crop is native to East Asia and is also commercially available in other parts of the world. It is becoming a research focus owing to its distinct nutritional properties (e.g., abundant in polyphenols). The diverse health benefits and multiple utilization of this pulse are associated with its unique composition. However, there is a paucity of reviews focusing on the nutritional properties and potent applications of adzuki beans. This review summarizes the chemical compositions, physicochemical properties, health benefits, processing, and applications of adzuki beans. Suggestions on how to better utilize the adzuki bean are also provided to facilitate its development as a functional grain. Adzuki bean and its components can be further developed into value-added and nutritionally enhanced products.
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Affiliation(s)
- Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Xin-Yan Li
- Department of Neonatology, Longquanyi District of Chengdu Maternal and Child Healthcare Hospital, Chengdu, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou, China
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu, China.,Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
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23
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Li L, Chang R, Zhan J, Lu H, Lu X, Tian Y. Preparation and characterization of non-crystalline granular starch with low processing viscosity. Int J Biol Macromol 2022; 195:483-491. [PMID: 34920068 DOI: 10.1016/j.ijbiomac.2021.12.053] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 12/08/2021] [Accepted: 12/08/2021] [Indexed: 11/05/2022]
Abstract
Non-crystalline granular starch (NCGS) has advantages in the deep processing of starch owing to its unique structure and function. In this study, NCGS was successfully prepared at a baking temperature of 210 °C, and the morphology, structure, pasting properties, and rheological properties of the NCGS were systematically studied. Compared with native starch, NCGS showed a lower processing viscosity and rapid reduction in the peak viscosity from 3795 to 147 cP. Furthermore, NCGS exhibited impaired short- and long-range ordered structures, as indicated by the lower ratio of absorbance at 1047/1015 cm-1 and decreased crystallinity compared to native starch. Additionally, amylose and amylopectin with long and medium chains in NCGS were degraded into short chains, resulting in an increase in amylose content and branch density. The analysis of the physicochemical properties of NCGS, especially the low processing viscosity, is of great importance for the industrial application of starch, particularly in terms of improving the yield, saving energy, and reducing environmental pollution.
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Affiliation(s)
- Liping Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ranran Chang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jinling Zhan
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Xiaoxue Lu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
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24
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ZHANG X, JIA Y, ZENG J, LI G. Effect of heat-moisture treatment on physicochemical properties and digestive characteristics of sweet potato flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.06922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Xiunan ZHANG
- Henan Institute of Science and Technology, P. R. China
| | - Yajuan JIA
- Henan Institute of Science and Technology, P. R. China
| | - Jie ZENG
- Henan Institute of Science and Technology, P. R. China
| | - Guanglei LI
- Henan Institute of Science and Technology, P. R. China
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25
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Xue S, Mei J, Liu Y, Ren M, Li M, Fu Z. In vitro digestibility and physicochemical properties of
Arenga pinnata
starch‐chitosan following heat‐moisture treatment. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15482] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shan Xue
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Jiang‐Yang Mei
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Yuan‐Sen Liu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Min‐Hong Ren
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Meng‐Yun Li
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University Nanning 530004 China
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26
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Morales-Sánchez E, Cabrera-Ramírez AH, Gaytán-Martínez M, Mendoza-Zuvillaga AL, Velázquez G, Méndez-Montealvo MG, Rodríguez-García ME. Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch. Int J Biol Macromol 2021; 188:620-627. [PMID: 34358599 DOI: 10.1016/j.ijbiomac.2021.07.189] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 07/28/2021] [Accepted: 07/29/2021] [Indexed: 11/19/2022]
Abstract
This work proposed a controlled method to modify the physicochemical properties of corn starch through heating and cooling extrusion (HCE) cycles. It was used native corn starch adjusted to 60% moisture. It was then subjected to 5 HCE cycles at 100 and 125 °C, at 10 rpm. Water absorption index (WAI), water solubility index (WSI), resistant starch (RS), thermal properties, viscosity, FTIR, and X-ray were evaluated. For WAI and WSI, a gradual increase was observed on each HCE cycle. Thermal properties shown that enthalpy decrease with each HCE cycles due to more gelatinization. Viscosity properties shown a thermally stable starch conditions being directly proportional to HCE cycles. The RS increased for each 5 HCE. XRD revealed that HCE cycle changed the starch structure from an orthorhombic structure to V-type crystalline structure. Finally, it was concluded that HCE cycles is a method to produce corn starch with controlled physicochemical properties.
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Affiliation(s)
- E Morales-Sánchez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico.
| | - A H Cabrera-Ramírez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - M Gaytán-Martínez
- Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro, Qro C.P. 76010, Mexico
| | - A L Mendoza-Zuvillaga
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - G Velázquez
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - M G Méndez-Montealvo
- Instituto Politécnico Nacional, CICATA-IPN Unidad Querétaro, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro, Querétaro C.P. 76090, Mexico
| | - M E Rodríguez-García
- Departamento de Nanotecnología, Centro de Física Aplicada y Tecnología Avanzada, Universidad Nacional Autónoma de México, Campus Juriquilla, Querétaro, Querétaro C.P. 76230, Mexico
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27
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Schafranski K, Ito VC, Lacerda LG. Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106690] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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28
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Effects of Different Processing Methods and Internal Components on Physicochemical Properties and Glycemic Index of Adzuki Bean Powder. Foods 2021; 10:foods10081685. [PMID: 34441463 PMCID: PMC8391287 DOI: 10.3390/foods10081685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2021] [Revised: 07/16/2021] [Accepted: 07/19/2021] [Indexed: 12/03/2022] Open
Abstract
The estimated glycemic index (eGI) value of adzuki bean powder prepared by steamed cooking (SC), extruded cooking (EC) and roller cooking (RC) was studied comparatively. Results showed that RC had the highest eGI, with 80.1, and both EC and SC resulted in a lower eGI value of 70.0 and 49.7, respectively. Compared with the EC and RC methods, the SC method provided a more intact physical barrier for starch digestion, resulting in a less destroyed cell structure. As the essential components that form the cell wall, the study further investigated the effects of protein and fiber on physicochemical properties, in vitro starch digestibility and the eGI of adzuki bean powder processed with the SC method. Viscozyme and Protamax were used to obtain the deprotein and defiber samples. Results showed that the SC treatment with Viscozyme and Protamax, respectively, had significant effects on in vitro starch digestibility. The eGI of different samples were given as follows: steamed cooking adzuki bean powder (49.7) < deproteined adzuki bean powder (60.5) < defibered adzuki bean powder (83.1), which indicates that fiber may have a greater influence on the eGI than protein.
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Liu Z, Chen L, Bie P, Xie F, Zheng B. An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106655] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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30
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Wu X, Liang X, Dong X, Li R, Jiang G, Wan Y, Fu G, Liu C. Physical modification on the in vitro digestibility of Tartary buckwheat starch: Repeated retrogradation under isothermal and non-isothermal conditions. Int J Biol Macromol 2021; 184:1026-1034. [PMID: 34166697 DOI: 10.1016/j.ijbiomac.2021.06.117] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 05/19/2021] [Accepted: 06/16/2021] [Indexed: 01/19/2023]
Abstract
The effects of repeated retrogradation (RR, range from 1 to 3 times) at different temperatures (4 °C; 4/25 °C, with a 24 h interval; 25 °C) on the in vitro digestibility and structures of Tartary buckwheat starch (TS) were investigated in this study. Results demonstrated that TS treated by RR for 1 time under 4/25 °C contained the maximum content of slowly digestible starch (SDS, 35.25%); TS treated by RR for 3 times under 25 °C contained the maximum content of resistant starch (RS, 54.92%). As the increase of RR cycle times, the value of relative crystallinity, the ratios of 1047/1022 cm-1 and 995/1022 cm-1 increased, the starch pore wall thickened, and more smooth fragments appeared (observed by scanning electron microscope), while the value of melting temperature range trended to decrease. The crystallization type of TS changed from type "A" to a mixture of "B + V" after retrogradation treatment. Pearson correlation analysis revealed that the content of rapidly digestible starch (RDS) was negatively correlated with the ratio of 995/1022 cm-1, transition temperatures, and enthalpy (P < 0.05). These results would supply a potential method for the preparation of starch with slow-digesting properties, also improve the utilization and expand the application of TS.
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Affiliation(s)
- Xiaojiang Wu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Xinmei Liang
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Xianxian Dong
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Ruyi Li
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Guofu Jiang
- Jiangxi Chunsi Foods Co., Ltd., Zhangshu 331200, Jiangxi, PR China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, Jiangxi, PR China.
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31
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Li X, Zhang X, Yang W, Guo L, Huang L, Li X, Gao W. Preparation and characterization of native and autoclaving-cooling treated Pinellia ternate starch and its impact on gut microbiota. Int J Biol Macromol 2021; 182:1351-1361. [PMID: 34000312 DOI: 10.1016/j.ijbiomac.2021.05.077] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Revised: 05/08/2021] [Accepted: 05/11/2021] [Indexed: 12/30/2022]
Abstract
The aim of this study was to investigate and compare the structural and physicochemical properties of native Banxia starch (BXS) and autoclaving-cooling treated Banxia starch (CTBXS) and its related impacts on production of short chain fatty acids (SCFAs) and human gut microbiota by in vitro fecal fermentation. BXS had semicircle to spherical granules, whereas CTBXS exhibited block-shape. According to XRD and TGA, BXS had a C-type crystalline pattern, while CTBXS had a B-type crystalline pattern. CTBXS had better thermal stability than BXS. In addition, BXS exhibited significantly higher solubility and swelling power than CTBXS, and CTBXS had higher content of SDS than BXS. Moreover, BXS and CTBXS could change the composition and abundance of gut microbiota, could also promote the production of SCFAs. This study is beneficial to well understand the in vitro digestion and fecal fermentation behaviors of BXS and CTBXS, and can be developed as a potential functional food with the aim of improving colonic health.
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Affiliation(s)
- Xinyang Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xueqian Zhang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Wenna Yang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Lanping Guo
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Luqi Huang
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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32
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Lin CL, Lin JH, Lin JJ, Chang YH. Properties of High-Swelling Native Starch Treated by Heat-Moisture Treatment with Different Holding Times and Iterations. Molecules 2020; 25:E5528. [PMID: 33255799 PMCID: PMC7728351 DOI: 10.3390/molecules25235528] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 11/20/2020] [Accepted: 11/23/2020] [Indexed: 11/17/2022] Open
Abstract
Tapioca and potato starches were used to investigate the effect of heat-moisture treatment (HMT; 95-96 °C, 0-60 min, 1-6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47-63% and 0-36%, and those of HMT potato starch were 89-92% and 63-94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.
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Affiliation(s)
- Chia-Long Lin
- Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan; (C.-L.L.); (J.-J.L.)
| | - Jheng-Hua Lin
- Department of Hospitality Management, MingDao University, Changhua 52345, Taiwan;
| | - Jia-Jing Lin
- Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan; (C.-L.L.); (J.-J.L.)
| | - Yung-Ho Chang
- Department of Food and Nutrition, Providence University, Taichung 43301, Taiwan; (C.-L.L.); (J.-J.L.)
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33
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Yang Z, Hao H, Wu Y, Liu Y, Ouyang J. Influence of moisture and amylose on the physicochemical properties of rice starch during heat treatment. Int J Biol Macromol 2020; 168:656-662. [PMID: 33220369 DOI: 10.1016/j.ijbiomac.2020.11.122] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/13/2020] [Accepted: 11/17/2020] [Indexed: 12/17/2022]
Abstract
Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%. With the increase of MC, the paste transmittance, gelatinization temperature, and digestibility of starch increased, whereas the swelling power and enthalpy decreased. The long- and short-range molecular order and the digestive properties of starch with MC ≤ 30% changed moderately, but high MC (70%) gelatinized the starch and drastically changed the physicochemical properties. High amylose content in rice starch led to low long- and short-range molecular order, swelling power, and gelatinization temperature, but increased resistant starch. The results indicated that 30% of MC separates effects of heat treatment of starch, where low MC (≤30%) and high amylose lowers digestibility, which is beneficial for diabetics, while high MC (>30%) promotes solubility and transparency.
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Affiliation(s)
- Zhenglei Yang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China
| | - Henan Hao
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
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34
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Reyes I, Hernandez‐Jaimes C, Meraz M, Vernon‐Carter EJ, Alvarez‐Ramirez J. Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch. STARCH-STARKE 2020. [DOI: 10.1002/star.202000147] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Isabel Reyes
- Departamento de Industrias Alimentarias, Instituto Tecnológico Superior del Oriente del Estado de Hidalgo Tecnológico Nacional de México Apan 43900 México
| | - Carmen Hernandez‐Jaimes
- Facultad de Ciencias Universidad Autónoma del Estado de México Campus El Cerrillo Toluca 50200 México
| | - Monica Meraz
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐535 Mexico City 09340 México
| | - E. Jaime Vernon‐Carter
- Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐534 Mexico City 09340 México
| | - Jose Alvarez‐Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica Universidad Autónoma Metropolitana‐Iztapalapa Apartado Postal 55‐534 Mexico City 09340 México
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35
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Studies on nutritional intervention of rice starch- oleic acid complex (resistant starch type V) in rats fed by high-fat diet. Carbohydr Polym 2020; 246:116637. [DOI: 10.1016/j.carbpol.2020.116637] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 06/03/2020] [Accepted: 06/11/2020] [Indexed: 12/24/2022]
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36
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Zhao X, Wang Y, Li D, Wang L. Insight into the biphasic transition of heat-moisture treated waxy maize starch through controlled gelatinization. Food Chem 2020; 341:128214. [PMID: 33035855 DOI: 10.1016/j.foodchem.2020.128214] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 09/09/2020] [Accepted: 09/23/2020] [Indexed: 11/16/2022]
Abstract
Biphasic transition is an important behavior of starch caused by heat-moisture treatment (HMT). Starch may change from typical single endotherm to biphasic endotherm (G1, G2) by HMT which corresponded to two viscosity peaks (PV1 and PV2) in pasting analysis. During PV1, remarkable disruption of birefringence occurred in the inner region of starch granules, accompanied by a decreased relative crystallinity from 20.59 to 14.73%. Native starch completely lost their birefringence at 73 °C, while the HMT starch still showed strong birefringence in granule periphery. The HMT starch only lost crystallites at 80 °C (PV2). A crystallite stability hypothesis was developed that G1 was mainly due to the gelatinization of the inner crystalline lamellae of starch granule, and the newly formed G2 was caused by the peripheral ones enhanced by HMT. This work also provided details on the mechanism of HMT and a potential method for the thermal transition study on starch.
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Affiliation(s)
- Xia Zhao
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China.
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Dong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Engineering, National Energy R & D Center for Non-food Biomass, China Agricultural University, Beijing 100083, China.
| | - Lijun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China.
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37
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Comparison on structure and physicochemical properties of starches from adzuki bean and dolichos bean. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105784] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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38
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Wang H, Ding J, Xiao N, Liu X, Zhang Y, Zhang H. Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds. Food Chem 2020; 318:126489. [DOI: 10.1016/j.foodchem.2020.126489] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 02/04/2020] [Accepted: 02/23/2020] [Indexed: 12/14/2022]
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39
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Zhou S, Hong Y, Gu Z, Cheng L, Li Z, Li C. Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105736] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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40
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Kringel DH, El Halal SLM, Zavareze EDR, Dias ARG. Methods for the Extraction of Roots, Tubers, Pulses, Pseudocereals, and Other Unconventional Starches Sources: A Review. STARCH-STARKE 2020. [DOI: 10.1002/star.201900234] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
| | | | | | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas 96010–900 Brazil
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41
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Microstructure, thermodynamics and rheological properties of different types of red adzuki bean starch. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2020. [DOI: 10.15586/qas.v12i2.720] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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42
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Ding Y, Wan J, Liu C, Shi X, Xia X, Prakash S, Zhang X. Retrogradation properties and in vitro digestibility of wild starch from Castanopsis sclerophylla. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105693] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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43
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Zheng Y, Wang B, Guo Z, Zhang Y, Zheng B, Zeng S, Zeng H. Properties of lotus seed starch-glycerin monostearin V-complexes after long-term retrogradation. Food Chem 2020; 311:125887. [DOI: 10.1016/j.foodchem.2019.125887] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 11/10/2019] [Accepted: 11/10/2019] [Indexed: 12/27/2022]
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44
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He H, Chi C, Xie F, Li X, Liang Y, Chen L. Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105637] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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45
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Honda Y, Saito Y, Mishima T, Katsumi N, Matsumoto K, Enomoto T, Miwa S. Characterization of physicochemical and digestive properties of starches from various “dainagon” adzuki beans (Vigna angularis) cultivated in Japan. Int J Biol Macromol 2020; 148:1021-1028. [DOI: 10.1016/j.ijbiomac.2020.01.145] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 01/13/2020] [Accepted: 01/15/2020] [Indexed: 11/26/2022]
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46
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47
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Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch. Int J Biol Macromol 2020; 148:956-968. [PMID: 31972200 DOI: 10.1016/j.ijbiomac.2020.01.181] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 01/04/2020] [Accepted: 01/19/2020] [Indexed: 11/20/2022]
Abstract
Starch extracted from lily bulb (Lilium brownii var. Viridulum Baker) was modified via heat-moisture treatment (HMT) at different moisture levels (15-35%) and acid treatment (AT) with hydrochloric acid at five different concentrations (0.25-2.0 M). The effects of HMT and AT on the physicochemical properties and in vitro digestibility of lily starch were investigated. HMT and AT led to the clustering of the starch granules, whose surface became rougher, thereby increasing the particle size. X-ray diffraction results showed that HMT increased the relative crystallinity and transformed the crystalline structure from B- to A-type. The relative crystallinity and X-ray patterns of the AT starch significantly increased. The swelling power of HMT and AT starch was significantly reduced, whereas the solubility of HMT starch decreased. The solubility of AT starch was significantly higher than that of native starch (NS) (p < 0.05). Differential scanning calorimetry revealed that the gelatinization temperature of lily starch was higher than that of NS after two modifications, whereas the gelatinization enthalpy of the NS was lower than that of the modified samples. The starch with HMT at 25% showed the highest resistant starch content of 44.15% in cooked samples.
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48
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Zhong Y, Xiang X, Zhao J, Wang X, Chen R, Xu J, Luo S, Wu J, Liu C. Microwave pretreatment promotes the annealing modification of rice starch. Food Chem 2020; 304:125432. [DOI: 10.1016/j.foodchem.2019.125432] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/29/2019] [Accepted: 08/27/2019] [Indexed: 11/16/2022]
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49
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Zhang B, Gilbert EP, Qiao D, Xie F, Wang DK, Zhao S, Jiang F. A further study on supramolecular structure changes of waxy maize starch subjected to alkaline treatment by extended-q small-angle neutron scattering. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.031] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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50
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Situ W, Song X, Luo S, Yang J. Digestibility and structures of vinasse starches with different types of raw rice and fermented leaven. Food Chem 2019; 294:96-103. [DOI: 10.1016/j.foodchem.2019.05.036] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2018] [Revised: 03/20/2019] [Accepted: 05/07/2019] [Indexed: 12/20/2022]
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