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Sudheesh C, Varsha L, Sunooj KV, Pillai S. Influence of crystalline properties on starch functionalization from the perspective of various physical modifications: A review. Int J Biol Macromol 2024; 280:136059. [PMID: 39341324 DOI: 10.1016/j.ijbiomac.2024.136059] [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: 06/18/2024] [Revised: 09/24/2024] [Accepted: 09/25/2024] [Indexed: 10/01/2024]
Abstract
The relationship between structural properties and functional characteristics of starch remains a hot subject among researchers. The crystalline property is a substantial characteristic of starch granules, undergoing different changes during modification techniques. These changes are closely related to the functional properties of modified starches. Physical modifications are eco-friendly techniques and are widely adopted for starch modifications. Therefore, understanding the impact of changes in crystalline properties during different physical modifications on starch functionality is the ultimate way to improve their industrial utilization. However, the existing literature still lacks the elucidation of changes in functional properties of starch in accordance with its crystalline properties during different physical treatments. Hence, this review summarizes the effects of the most important and widely used physical modifications on starch crystalline properties, highlighting the alterations in various functional properties such as hydration, pasting, gelatinization, and in vitro digestibility resulting from changes in crystalline characteristics in a single comprehensive discussion. Furthermore, the current review gives direction for envisaging the functionalization of starches based on deviations in the crystalline properties during several physical treatments.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Materials Science and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019, India.
| | - Latha Varsha
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Saju Pillai
- Materials Science and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala 695019, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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2
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Ma W, Tang J, Cheng H, Tian J, Wu Z, Zhou J, Xu E, Chen J. High-Resistant Starch Based on Amylopectin Cluster via Extrusion: From the Perspective of Chain-Length Distribution and Structural Formation. Foods 2024; 13:2532. [PMID: 39200459 PMCID: PMC11353313 DOI: 10.3390/foods13162532] [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: 07/08/2024] [Revised: 07/30/2024] [Accepted: 08/08/2024] [Indexed: 09/02/2024] Open
Abstract
Resistant starch (RS) has the advantage of reshaping gut microbiota for human metabolism and health, like glycemic control, weight loss, etc. Among them, RS3 prepared from pure starch is green and safe, but it is hard to achieve structural control. Here, we regulate the crystal structure of starch with different chain-length distributions (CLDs) via extrusion at low/high shearing levels. The change in CLDs in extruded starch was obtained, and their effects on the fine structure (Dm, dBragg, dLorentz, degree of order and double helix, degree of crystal) of RS and its physicochemical properties were investigated by SAXS, FTIR, XRD and 13C NMR analyses. The results showed that the RS content under a 250 r/min extrusion condition was the highest at 61.52%. Furthermore, the crystalline system induced by high amylopectin (amylose ≤ 4.78%) and a small amount of amylose (amylose ≥ 27.97%) was favorable for obtaining a high content of RS3-modified products under the extruding environment. The control of the moderate proportion of the A chains (DP 6-12) in the starch matrix was beneficial to the formation of RS.
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Affiliation(s)
- Wen Ma
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (W.M.); (J.T.); (H.C.); (J.T.)
| | - Junyu Tang
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (W.M.); (J.T.); (H.C.); (J.T.)
| | - Huan Cheng
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (W.M.); (J.T.); (H.C.); (J.T.)
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China;
| | - Jinhu Tian
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (W.M.); (J.T.); (H.C.); (J.T.)
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China;
| | - Jianwei Zhou
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China;
| | - Enbo Xu
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (W.M.); (J.T.); (H.C.); (J.T.)
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China;
| | - Jianchu Chen
- National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (W.M.); (J.T.); (H.C.); (J.T.)
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3
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Yi M, Tang X, Liang S, He R, Huang T, Lin Q, Zhang R. Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food. Food Chem 2024; 446:138841. [PMID: 38428082 DOI: 10.1016/j.foodchem.2024.138841] [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: 08/28/2023] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 03/03/2024]
Abstract
Native starch has poor stability and usually requires modification to expand its industrial application range. Commonly used methods are physical, chemical, enzymatic and compound modification. Microwave radiation, as a kind of physical method, is promising due to its uniform energy radiation, greenness, safety, non-toxicity. It can meet the demand of consumers for safe food. Microwave-assisted modification with other methods can directly or indirectly affect the structure of starch granules to obtain modified starch with high degree of substitution and low viscosity, and the modification efficiency is greatly improved. This paper reviews the effect of microwave radiation on the physicochemical properties of starch, such as granule morphology, crystallization characteristics, and gelatinization characteristics, as well as the application of microwave radiation in starch modification and starch food processing. It provides theoretical references and suggestions for the research of microwave heating modified starch and the deep processing of starchy foods.
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Affiliation(s)
- Mingxia Yi
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Xuchong Tang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China.
| | - Shaoxiong Liang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Ren He
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Tingting Huang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Qing Lin
- Ba Ye Cao Health Industry Research Institute (Xiamen) Co., Ltd, Xiamen 361021, China
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Akhila PP, Sunooj KV, Bangar SP, Aaliya B, Navaf M, Indumathy B, Yugeswaran S, Sinha SK, Mir SA, Mounir S, George J, Nemțanu MR. Assessing the impact of plasma-activated water-assisted heat-moisture treatment on the extrusion-recrystallization process of hausa potato starch. Carbohydr Polym 2024; 335:122081. [PMID: 38616099 DOI: 10.1016/j.carbpol.2024.122081] [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: 01/05/2024] [Revised: 03/16/2024] [Accepted: 03/20/2024] [Indexed: 04/16/2024]
Abstract
The study explored the plasma-activated water (PAW)-assisted heat-moisture treatment (HMT) on the structural, physico-chemical properties, and in vitro digestibility of extrusion-recrystallized starch. Native starch of hausa potatoes underwent modification through a dual process involving PAW-assisted HMT (PHMT) followed by extrusion-recrystallization (PERH) using a twin-screw extruder. The PHMT sample showed surface roughness and etching with a significantly greater (p ≤ 0.05) RC (20.12 %) and ΔH (5.86 J/g) compared to DHMT. In contrast, PERH-induced structural damage, resulting in an irregular block structure, and altered the crystalline pattern from A to B + V-type characterized by peaks at 17.04°, 19.74°, 22°, and 23.94°. DSC analysis showed two endothermic peaks in all the extrusion-recrystallized samples, having the initial peak attributed to the melting of structured amylopectin chains and the second one linked to the melting of complexes formed during retrogradation. Dual-modified samples displayed notably increased transition temperatures (To1 74.54 and 74.17 °C, To2 122.65 and 121.49 °C), along with increased RS content (43.76 %-45.30 %). This study envisages a novel approach for RS preparation and broadens the utilization of PAW in starch modification synergistically with environmentally friendly techniques.
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Affiliation(s)
| | | | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, 29634, USA
| | - Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | | | - Suraj Kumar Sinha
- Department of Physics, Pondicherry University, Puducherry 605014, India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology, Government College for Women, MA Road, 14 Srinagar, Jammu, and Kashmir, India
| | - Sabah Mounir
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Siddartha Nagar, Mysore 570011, India
| | - Monica-Roxana Nemțanu
- Electron Accelerators Laboratory, National Institute for Laser, Plasma and Radiation Physics, 409 Atomiştilor St., P.O. Box MG-36, 077125 Bucharest-Măgurele, Romania
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Gao M, Jia J, Zhang C, Liu Y, Dou B, Zhang N. Structure, properties, and resistant starch content of modified rice flour prepared using dual hydrothermal treatment. Int J Biol Macromol 2024; 262:130050. [PMID: 38346627 DOI: 10.1016/j.ijbiomac.2024.130050] [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: 10/18/2023] [Revised: 02/03/2024] [Accepted: 02/06/2024] [Indexed: 02/17/2024]
Abstract
In this study, modified rice flour with high resistant starch (RS) content was prepared by dual hydrothermal treatment, which combined the heat-moisture treatment with the pressure-heat treatment method. The effects of dual hydrothermal treatment on the structure and properties of modified rice flour and their relationship with RS content were further discussed. The results showed that the RS content of modified rice flour was higher than that of rice flour (RF), and dual hydrothermal treatment was more effective than single hydrothermal treatment. Adhesion and aggregation occurred between the particles of modified rice flour. Both crystallinity and short-range ordering were increased in modified rice flour compared to RF. Moreover, the modified rice flour of dual hydrothermal treatment had higher crystallinity and a more ordered short-range structure of starch, which improved RS content to a certain extent. Compared to single hydrothermal treatment, the modified rice flour of dual hydrothermal treatment had a lower viscoelasticity and a better thermal stability. Both RF and modified rice flour gels were composed mainly of free water, with minimal amounts of bound and immobile water. The study may provide a reference for the production and application of modified rice flour.
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Affiliation(s)
- Man Gao
- 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
| | - Chujia Zhang
- 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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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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Mahmood N, Muhoza B, Kothakot A, Munir Z, Huang Y, Zhang Y, Pandiselvam R, Iqbal S, Zhang S, Li Y. Application of emerging thermal and nonthermal technologies for improving textural properties of food grains: A critical review. Compr Rev Food Sci Food Saf 2024; 23:e13286. [PMID: 38284581 DOI: 10.1111/1541-4337.13286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 11/22/2023] [Accepted: 12/04/2023] [Indexed: 01/30/2024]
Abstract
Emerging nonthermal and thermal food processing technologies are a better alternative to conventional thermal processing techniques because they offer high-quality, minimally processed food. Texture is important in the food industry because it encompasses several product attributes and plays a vital role in consumer acceptance. Therefore, it is imperative to analyze the extent to which these technologies influence the textural attributes of food grains. Physical forces produced by cavitation are attributed to ultrasound treatment-induced changes in the conformational and structural properties of food proteins. Pulsed electric field treatment causes polarization of starch granules, damaging the dense outer layer of starch granules and decreasing the mechanical strength of starch. Prolonged radio frequency heating results in the denaturation of proteins and gelatinization of starch, thus reducing binding tendency during cooking. Microwave energy induces rapid removal of water from the product surface, resulting in lower bulk density, low shrinkage, and a porous structure. However, evaluating the influence of these techniques on food grain texture is difficult owing to differences in their primary operation mode, operating conditions, and equipment design. To maximize the advantages of nonthermal and thermal technologies, in-depth research should be conducted on their effects on the textural properties of different food grains while ensuring the selection of appropriate operating conditions for each food grain type. This article summarizes all recent developments in these emerging processing technologies for food grains, discusses their potential applications and drawbacks, and presents prospects for future developments in food texture enhancement.
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Affiliation(s)
- Naveed Mahmood
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Anjineyulu Kothakot
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala, India
| | - Zeeshan Munir
- Department of Agricultural Engineering, University of Kassel, Witzenhausen, Germany
| | - Yuyang Huang
- College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Yue Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - R Pandiselvam
- Division of Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Plantation Crops Research Institute, Kasaragod, Kerala, India
| | - Sohail Iqbal
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Shuang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin, China
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Zhang W, Bao Y, Li HT. Altering structure and enzymatic resistance of high-amylose maize starch by irradiative depolymerization and annealing with palmitic acid as V-type inclusion compound. Carbohydr Polym 2023; 322:121343. [PMID: 37839846 DOI: 10.1016/j.carbpol.2023.121343] [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: 06/11/2023] [Revised: 08/09/2023] [Accepted: 08/27/2023] [Indexed: 10/17/2023]
Abstract
This study explored a new physical modification approach to regulate enzymatic resistance of high-amylose starch for potentially better nutritional outcomes. High-amylose maize starch (HAMS) was subjected to chain depolymerization by electron beam irradiation (EBI), followed by inducing ordered structure through annealing in palmitic acid solution (APAS). APAS treatment significantly promotes the formation of ordered structure. Starch after the combinative modification showed up to 5.2 % increase in total crystallinity and up to 1.2 % increase in V-type fraction. The EBI-APAS modification led to increased gelatinization temperature (from 66.1 to 87.6 °C) and reduced final digested percentage under in vitro stimulated digestion conditions. The moderate extent of depolymerization resulted in higher enzymatic resistance, indicating that the extent of depolymerization is crucial in EBI-APAS modification. Pearson analysis showed a significant correlation between gelatinization onset temperature and digestion kinetic parameter (k1, rate constant of fast-phase digestion). Overall, the result suggests that ordered structures of degraded molecules induced by the combinative modification contribute to the enzymatic resistance of starch. This study sheds lights on future applications of EBI-APAS approach to regulate multi-scale structures and nutritional values of high-amylose starch.
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Affiliation(s)
- Wenyu Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yulong Bao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Hai-Teng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China; Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu 610041, China.
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Bodjrenou DM, Huang Z, Liu T, Zheng B, Zeng H. Effects of crosslinking with sodium trimetaphosphate on structural, physicochemical, rheological and in vitro digestibility properties of purple sweet potato starch. Food Res Int 2023; 173:113427. [PMID: 37803765 DOI: 10.1016/j.foodres.2023.113427] [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: 05/22/2023] [Revised: 08/17/2023] [Accepted: 08/29/2023] [Indexed: 10/08/2023]
Abstract
Purple sweet potato starch (PSPS) was modified using different amounts of sodium trimetaphosphate (0, 3-12%). Phosphorus content, crosslinking (CL), and substitution levels increased after modification. CL led to gradual agglomeration with each other through adhesion, compared to 0% STMP. X-ray diffraction did not change, but crystalline properties, swelling index, and peak viscosity increased, and solubility and glycaemic index decreased after crosslinking. Crosslinking increased, leading to a decrease of greater significance at 3% CL. Resistant starch was increased from 60.51 to 83.32%. G' and G'' values for crosslinking starch samples varied from 3086.00-5507.50 Pa and 513.92-800.30 Pa, respectively, after sweep test. The flow behavior index < 1 indicates that CL starch pastes are shear-thin. Positive and negative correlations were observed between gelatinized starch enthalpy and RS and between SDS and GI, respectively. The results lay the groundwork to comprehend the properties and relationships of CLPSPS and promote its possible use in foods.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zengjing Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Teng Liu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
| | - Honliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
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10
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Wang Z, Wang S, Xu Q, Kong Q, Li F, Lu L, Xu Y, Wei Y. Synthesis and Functions of Resistant Starch. Adv Nutr 2023; 14:1131-1144. [PMID: 37276960 PMCID: PMC10509415 DOI: 10.1016/j.advnut.2023.06.001] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 05/15/2023] [Accepted: 06/01/2023] [Indexed: 06/07/2023] Open
Abstract
Resistant starch (RS) has become a popular topic of research in recent years. Most scholars believe that there are 5 types of RS. However, accumulating evidence indicates that in addition to starch-lipid complexes, which are the fifth type of RS, complexes containing starch and other substances can also be generated. The physicochemical properties and physiologic functions of these complexes are worth exploring. New physiologic functions of several original RSs are constantly being discovered. Research shows that RS can provide health improvements in many patients with chronic diseases, including diabetes and obesity, and even has potential benefits for kidney disease and colorectal cancer. Moreover, RS can alter the short-chain fatty acids and microorganisms in the gut, positively regulating the body's internal environment. Despite the increase in its market demand, RS production remains limited. Upscaling RS production is thus an urgent requirement. This paper provides detailed insights into the classification, synthesis, and efficacy of RS, serving as a starting point for the future development and applications of RS based on the current status quo.
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Affiliation(s)
- Zhanggui Wang
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China
| | - Shuli Wang
- Department of Radiology, Shandong Provincial Hospital Affiliated to Shandong First Medical University, Jinan, China
| | - Qinhong Xu
- Department of Acupuncture and Massage, Anhui No.2 Provincial People's Hospital, Hefei, China
| | - Qi Kong
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China
| | - Fei Li
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China
| | - Lin Lu
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China
| | - Yibiao Xu
- Department of Neurosurgery, The Fifth People's Hospital of Huai 'an, Huai' an, China
| | - Yali Wei
- Department of Radiotherapy, Anhui No. 2 Provincial People's Hospital, Hefei, China; Department of Women's Health, Jiaxing Maternity and Child Health Care Hospital, Affiliated Women and Children's Hospital of Jiaxing University, Jiaxing, China.
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Subroto E, Cahyana Y, Indiarto R, Rahmah TA. Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications. Polymers (Basel) 2023; 15:2990. [PMID: 37514380 PMCID: PMC10385776 DOI: 10.3390/polym15142990] [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: 06/13/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can increase swelling power, swelling volume, water/oil absorption capacity, and retrogradation stability. The dual modification of acetylation with cross-linking or hydrothermal treatment can improve the thermal stability of starch/flour. However, the results of the modifications may vary depending on the type of starch, reagents, and processing methods. Acetylated starch can be used as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, and other products with better paste stability and clarity. A comparison of various characteristics of acetylated starches and their dual modifications is expected to be a reference for developing and applying acetylated starches/flours in various fields and products.
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Affiliation(s)
- Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Tiara Aray Rahmah
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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Zhang Z, Shang M, Julian McClements D, Qiu C, Ji N, Dai L, Qin Y, Xiong L, Sun Q. Effects of annealing temperature and time on the structural and physicochemical properties of sweet potato flour hydrogels. Food Chem X 2023; 18:100674. [PMID: 37101422 PMCID: PMC10123135 DOI: 10.1016/j.fochx.2023.100674] [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: 03/02/2023] [Revised: 03/28/2023] [Accepted: 04/03/2023] [Indexed: 04/28/2023] Open
Abstract
The physicochemical properties of sweet potato flour (SPF) can be modified by annealing. Native SPF was annealed in deionized water at a flour-to-water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, or 65 °C for either 12 or 24 h. Annealed SPF maintained the A-type crystalline region and displayed increased relative crystallinity, increased pasting temperature, and decreased breakdown. SPF gels showed enhanced hardness together with better springiness when SPF was annealed at low temperature/long time or high temperature/short time. Annealed SPF hydrogel sheets contained larger, more uniform, and smoother pores than native ones. Noticeably, hydrogel sheets made of SPF annealed at 50 °C for 24 h exhibited advanced fracture strain from 93% to 176%. Overall, this work showed that annealing could modulate the characteristics of SPR hydrogels, which may widen the extent of applications in food industries. However, the annealing conditions need to be optimized.
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Affiliation(s)
- Ziwen Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Mengshan Shang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | | | - Chao Qiu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Corresponding authors at: College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China.
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Corresponding authors at: College of Food Science and Engineering, Qingdao Agricultural University, 266109, 700 Changcheng Road, Chengyang District, Qingdao, China.
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13
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Channab BE, El Idrissi A, Zahouily M, Essamlali Y, White JC. Starch-based controlled release fertilizers: A review. Int J Biol Macromol 2023; 238:124075. [PMID: 36940767 DOI: 10.1016/j.ijbiomac.2023.124075] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Revised: 03/09/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Starch, as a widely available renewable resource, has the potential to be used in the production of controlled-release fertilizers (CRFs) that support sustainable agriculture. These CRFs can be formed by incorporating nutrients through coating or absorption, or by chemically modifying the starch to enhance its ability to carry and interact with nutrients. This review examines the various methods of creating starch-based CRFs, including coating, chemical modification, and grafting with other polymers. In addition, the mechanisms of controlled release in starch-based CRFs are discussed. Overall, the potential benefits of using starch-based CRFs in terms of resource efficiency and environmental protection are highlighted.
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Affiliation(s)
- Badr-Eddine Channab
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco.
| | - Ayoub El Idrissi
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco
| | - Mohamed Zahouily
- Laboratoire de Matériaux, Catalyse & Valorisation des Ressources Naturelles, URAC 24, Faculté des Sciences et Techniques, Université Hassan II, Casablanca B.P. 146, Morocco; Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Younes Essamlali
- Natural Resources Valorization Center, Moroccan Foundation for Advanced Science, Innovation and Research, Rabat, Morocco; Mohammed VI Polytechnic University, Ben Guerir, Morocco
| | - Jason C White
- The Connecticut Agricultural Experiment Station, New Haven, CT 06504, United States.
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14
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Chen X, Zhang Y, Zou Y, Li L, Yan J, Chen S, Zhang S, Zhu J. Heat-induced amorphous aggregates assembly of soy protein modulate in vitro digestibility of potato starch. Int J Biol Macromol 2023; 227:222-230. [PMID: 36509202 DOI: 10.1016/j.ijbiomac.2022.12.058] [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: 08/26/2022] [Revised: 11/28/2022] [Accepted: 12/06/2022] [Indexed: 12/14/2022]
Abstract
This research focused on the characteristics of amorphous aggregates derived from soy protein (SPAA), and their effects on the structural, physicochemical, and digestive properties of potato starch (PS). The SPAA induced by different heating temperatures at pH 7.0 formed an inhomogeneous spherical structure. The presence of SPAA could improve the degree of short-range order of starch, increase thermal stability, reduce pasting viscosity and breakdown, and setback viscosity values of PS. For the PS complexed with SPAAs under simulated cooking conditions, the fraction of digested starch at 300 min (C300) decreased by 6-14 %, and rapid digestible starch content (RDS) decreased by 18-25 %, while the slowly digestible starch (SDS) and resistant starch (RS) increased by 0.4-3 % and 15-23 %, respectively. The SPAA at higher temperature treatment (SPAA130) reduced digestive rate coefficient (k) values more significantly than SPAA at a lower temperature (SPAA70, SPAA90, SPAA110). And the SPAA had no inhibitory effect on α-amylase. The results of this study would significantly contribute to expanding the theoretical information about protein regulation in starch digestion and promoting the development of healthy foods with digestion-resistant properties.
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Affiliation(s)
- Xu Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
| | - Yuge Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuan Zou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jingkun Yan
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Siqian Chen
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Shuyan Zhang
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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15
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Costa NDA, Silveira LR, Amaral EDP, Pereira GC, Paula DDA, Vieira ÉNR, Martins EMF, Stringheta PC, Leite Júnior BRDC, Ramos AM. Use of maltodextrin, sweet potato flour, pectin and gelatin as wall material for microencapsulating Lactiplantibacillus plantarum by spray drying: Thermal resistance, in vitro release behavior, storage stability and physicochemical properties. Food Res Int 2023; 164:112367. [PMID: 36737954 DOI: 10.1016/j.foodres.2022.112367] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 12/10/2022] [Accepted: 12/24/2022] [Indexed: 01/05/2023]
Abstract
Different plant products and co-products have been studied as wall materials for the microencapsulation of probiotics due to the need for new lost-cost, abundant, and natural materials. In this study, microparticles were developed by spray drying using different combinations of conventional materials such as maltodextrin, pectin, gelatin, and agar-agar with unconventional materials such as sweet potato flour to microencapsulate Lactiplantibacillus plantarum. The microparticles obtained were evaluated for encapsulation efficiency, thermal resistance, and rupture test. The most resistant microparticles were characterized and evaluated for probiotic viability during storage and survival to in vitro gastrointestinal conditions. Microparticles A (10 % maltodextrin, 5 % sweet potato flour, and 1 % pectin) and B (10 % maltodextrin, 4 % sweet potato flour, and 2 % gelatin) showed high thermal resistance (>59 %) and survival in acidic conditions (>80 %). L. plantarum in microparticles A and B remained viable with counts > 6 log CFU.g-1 for 45 days at 8 °C and -18 °C and resisted in vitro gastrointestinal conditions after processing with counts of 8.38 and 9.10 log CFU.g-1, respectively. Therefore, the selected microparticles have great potential for application in different products in the food industry, as they promote the protection and distribution of probiotic microorganisms.
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Affiliation(s)
- Nataly de Almeida Costa
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil.
| | | | - Ester de Paula Amaral
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil
| | | | | | | | - Eliane Maurício Furtado Martins
- Department of Food Science and Technology (DCTA), Federal Institute of Education, Science and Technology of Southeast Minas Gerais, Av. Dr. José Sebastião da Paixão - Lindo Vale, 36180-000 Rio Pomba, Minas Gerais, Brazil
| | - Paulo César Stringheta
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil
| | | | - Afonso Mota Ramos
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil
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16
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Bodjrenou DM, Li X, Lu X, Lei S, Zheng B, Zeng H. Resistant starch from sweet potatoes: Recent advancements and applications in the food sector. Int J Biol Macromol 2023; 225:13-26. [PMID: 36481330 DOI: 10.1016/j.ijbiomac.2022.12.002] [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: 09/04/2022] [Revised: 11/20/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022]
Abstract
In tropical and subtropical areas, tuber and root crops are staple foods and a key source of energy. Sweet potato (SP) is currently regarded as one of the world's top ten foods because of its diverse sizes, shapes, color, and health benefits. The resistant starch (RS) content of SP is substantial. It is predicted to become the cheapest item in the food industry due to its extensive variety, food stability, emulsifier and fat substitution capabilities, and as filler. As a result, interest in SP-sourced RS has recently increased. Due to their unique nutritional and functional qualities, novelty has become a popular research focus in recent years. This review will summarize the current understanding of SP starch components and their impact on the technological and physicochemical properties of produced starch for commercial viability. The importance of sweet potato RS in addressing future RS demand sustainability is emphasized. SPs are a viable alternative to tubers as a sustainable raw material for RS production. It has an advantage over tubers because of its intrinsic nutritional value and climatic endurance. Thermal, chemical, and enzymatic treatments are effective RS manufacturing procedures. The adaptability of sweet potato RS allows for a wide range of food applications.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xiaodan Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Suzhen Lei
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Honliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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17
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Hu T, Yang H, Zhang K, Hafsa CN, Fang X, Ma H, Liao J, Zheng S. Effects of different altitudes on the structure and properties of potato starch. FRONTIERS IN PLANT SCIENCE 2023; 14:1111843. [PMID: 37123835 PMCID: PMC10130426 DOI: 10.3389/fpls.2023.1111843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/11/2022] [Accepted: 03/09/2023] [Indexed: 05/03/2023]
Abstract
The main element influencing the quality of potato starch is the environment. To investigate the effects of different altitude cultivation locations on the molecular structure and physicochemical properties of starch, two potato varieties, Jiusen No.1 B1 and Qingshu No.9 B2, were planted in three different altitude zones: A1 at low altitude (Chongzhou 450 m), A2 at middle altitude (Xichang 2800 m), and A3 at high altitude (Litang 3650 m). The results showed that the average volume, number, surface area diameter, average branched polymerization degree, crystallinity, and gelatinization temperature of two potato granules in high altitude areas were significantly lower than those in middle and low altitude areas were, and the gelatinization performance of potato starch was affected according to the correlation of starch structure characteristics. Potato starch with more short-branched chains and less long branched chains resulted in a lower gelatinization temperature in high altitude areas. The results showed that Jiusen No. 1 and Qingshu No. 9 were mainly affected by accumulated radiation and accumulated rainfall in Litang, a high altitude area, and by effective accumulated temperature in Xichang, a middle altitude area. This study quantified the influence of meteorological factors on the main starch quality of potato tubers. The results can be used as a theoretical basis for the scientific planting of high-quality potatoes.
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Affiliation(s)
- Tingyuan Hu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Hongkun Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
| | - Kaiqin Zhang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
| | - Cheema Nazir Hafsa
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Xiaoting Fang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Haiyan Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Jiangxiu Liao
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
| | - Shunlin Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, College of Agronomy, Sichuan Agricultural University, Chengdu, China
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu, China
- Key Laboratory of Tuber Crop Genetics and Breeding, Ministry of Agriculture, Chengdu Joyson Agricultural Technology Co., Ltd, Xingdu, China
- *Correspondence: Shunlin Zheng,
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18
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Zheng L, Zhang Q, Yu X, Luo X, Jiang H. Effect of annealing and heat-moisture pretreatment on the quality of 3D-printed wheat starch gels. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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19
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Impact of hydrothermal treatments on the functional, thermal, pasting, morphological and rheological properties of underutilized yam starches. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01789-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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20
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Fang G, Liu K, Gao Q. Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches. Foods 2022; 12:68. [PMID: 36613287 PMCID: PMC9818452 DOI: 10.3390/foods12010068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [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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Affiliation(s)
- Guihong Fang
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Heinz Mehlhorn Academician Workstation, Department of Nutrition and Food Hygiene, International School of Public Health and One Health, Hainan Medical University, Haikou 571199, China
| | - Ke Liu
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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21
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A Mini Review of Physicochemical Properties of Starch and Flour by Using Hydrothermal Treatment. Polymers (Basel) 2022; 14:polym14245447. [PMID: 36559814 PMCID: PMC9786624 DOI: 10.3390/polym14245447] [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: 11/14/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
Starch and flour from various plants have been widely used for sundry applications, especially in the food and chemical industries. However, native starch and flour have several weaknesses, especially in functional, pasting, and physicochemical properties. The quality of native starch and flour can be improved by a modification process. The type of modification that is safe, easy, and efficient is physical modification using hydrothermal treatment techniques, including heat moisture treatment (HMT) and annealing (ANN). This review discusses the hydrothermal modifications of starch and flour, especially from various tubers and cereals. The discussion is mainly on its effect on five parameters, namely functional properties, morphology, pasting properties, crystallinity, and thermal properties. Modification of HMT and ANN, in general, can improve the functional properties, causing cracking of the granule surface, stable viscosity to heat, increasing crystallinity, and increasing gelatinization temperature. However, some modifications of starch and flour by HMT and ANN had no effect on several parameters or even had the opposite effect. The summary of the various studies reviewed can be a reference for the development of hydrothermal-modified starch and flour applications for various industries.
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22
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A new method to prepare color-changeable smart packaging films based on the cooked purple sweet potato. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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23
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Effects of growth temperature on multi-scale structure of root tuber starch in sweet potato. Carbohydr Polym 2022; 298:120136. [DOI: 10.1016/j.carbpol.2022.120136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/05/2022] [Accepted: 09/18/2022] [Indexed: 11/18/2022]
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24
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Bodjrenou DM, Li X, Chen W, Zhang Y, Zheng B, Zeng H. Effect of Pullulanase Debranching Time Combined with Autoclaving on the Structural, Physicochemical Properties, and In Vitro Digestibility of Purple Sweet Potato Starch. Foods 2022; 11:foods11233779. [PMID: 36496587 PMCID: PMC9740074 DOI: 10.3390/foods11233779] [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: 10/20/2022] [Revised: 11/10/2022] [Accepted: 11/14/2022] [Indexed: 11/25/2022] Open
Abstract
The effects of pullulanase debranching combined with autoclaving (PDA) at various debranching times (0 h, 5 h, 10 h, 15 h, 20 h, and 25 h) and 121 °C/20 min of autoclave treatment on the structural and physicochemical characteristics of purple sweet potato (Jinshu No.17) starch were investigated. The results indicated that the native starch (NS) was polygonal, round, and bell-shaped with smooth surfaces. After debranching treatment, the surface of the starch samples became rough and irregular. The molecular weight became smaller after treatments. X-ray diffraction C-type pattern was transformed into a B-type structure in treated samples with increased relative crystallinity. 13C NMR indicated an increased propensity for double helix formation and new shift at C1, 3, 5 region compared to NS. The apparent amylose content was 21.53% in the NS. As the swelling power decreased, the percentage of soluble solids increased and different thermal properties were observed. A higher yield of the resistant starch (RS) was observed in all treated starch except PDA 25 h. The findings of our study reveal that a combination of pullulanase debranching time (15 h) and autoclaving (121 °C for 20 min) is a great technique that can be used to produce a higher amount of resistant starch in the Jinshu No.17 starch.
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Affiliation(s)
- David Mahoudjro Bodjrenou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xin Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wei Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
- Correspondence: ; Tel.: +86-591-83789348
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25
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Ma C, Zhang Y, Yue R, Zhang W, Sun J, Ma Z, Niu F, Zhu H, Liu Y. Establishment of a quality evaluation system of sweet potato starch using multivariate statistics. Front Nutr 2022; 9:1025061. [DOI: 10.3389/fnut.2022.1025061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Accepted: 09/29/2022] [Indexed: 11/13/2022] Open
Abstract
BackgroundThe quality of starch greatly affects the quality of processed products. There are many indexes for quality evaluation of starch. Currently, amylose content is considered the chief index in the quality evaluation of sweet potato starch, which is entirely based on tradition (experience) method. The existing evaluation standards lack quality evaluation standards for sweet potato starch.PurposeTo screen reasonable evaluation indexes of sweet potato starch, and establish a scientific and systematic evaluation system of sweet potato starch.MethodsTwenty-two components and quality indexes of sweet potato starch were measured. The evaluation indexes of sweet potato starch were screened based on a statistical description, correlation analysis, and principal component analysis (PCA), and a quality evaluation model of sweet potato starch for brewing was established based on analytic hierarchy process. The calculated values of the model were verified by linear fitting with standardized sensory evaluation values.ResultsThe coefficient of variation of total starch content (%), amylose content (%), amylopectin content (%), L* value, ΔE, water absorption capacity (g/g), and pasting temperature was less than 6%, while the coefficient of variation of other indexes was larger. In addition, there were different degrees of correlation among the indexes. PCA was used to identify interrelated variables, and the first six principal components together account for 82.26% of the total variability. Then, seven core indexes — setback (cp), rate of regression (%), ratio of amylose to amylopectin (%), gel strength (kgf/cm2), a* value, ash content (%), and solubility (%) — were selected from the six principal components according to the load value of the rotation matrix. These seven core indexes replaced the original 22 indexes to simplify the evaluation of sweet potato starch. The quality evaluation model of sweet potato starch was Y = 0.034X2 + 0.321X6 + 0.141X8 + 0.08X17 + 0.023X19 + 0.08X21 + 0.321X22.ConclusionThe comprehensive evaluation system of sweet potato starch can accurately predict the quality of sweet potato starch. The development of such a system is of great significance to the post-harvest processing of high-starch sweet potato and the breeding of high-quality and high-starch sweet potato varieties.
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Gu Y, Qian X, Sun B, Tian X, Wang X, Ma S. Effect of roasting treatment on the micromorphology, gelatinization, structure, and digestibility of whole oat flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113828] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Dutta D, Sit N. Comparison of Properties of Films Prepared from Potato Starch Modified by Annealing and Heat‐Moisture Treatment. STARCH-STARKE 2022. [DOI: 10.1002/star.202200110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ditimoni Dutta
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784028 India
| | - Nandan Sit
- Department of Food Engineering and Technology Tezpur University Tezpur Assam 784028 India
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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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Kong H, Yu L, Li C, Ban X, Gu Z, Liu L, Li Z. Perspectives on evaluating health effects of starch: Beyond postprandial glycemic response. Carbohydr Polym 2022; 292:119621. [DOI: 10.1016/j.carbpol.2022.119621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 04/22/2022] [Accepted: 05/10/2022] [Indexed: 11/02/2022]
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Aaliya B, Sunooj KV, Navaf M, Akhila PP, Sudheesh C, Sabu S, Sasidharan A, Sinha SK, George J. Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107709] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Yan Y, Xue X, Jin X, Niu B, Chen Z, Ji X, Shi M, He Y. Effect of annealing using plasma-activated water on the structure and properties of wheat flour. Front Nutr 2022; 9:951588. [PMID: 36034897 PMCID: PMC9403792 DOI: 10.3389/fnut.2022.951588] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 07/18/2022] [Indexed: 11/13/2022] Open
Abstract
In this study, wheat flour (WF) was modified by annealing (ANN) using plasma-activated water (PAW) for the first time. Compared with WF and DW-WF, the results of scanning electron microscopy (SEM) and particle-size analysis showed that the granule structure of wheat starch in PAW-WF was slightly damaged, and the particle size of PAW-WF was significantly reduced. The results of X-ray diffraction and Fourier transforming infrared spectroscopy indicated that PAW-ANN could reduce the long-range and short-range order degrees of wheat starch and change the secondary structure of the protein in WF, in which the content of random coils and α-helices was significantly increased. In addition, the analysis of solubility, viscosity, and dynamic rheological properties showed that PAW-ANN improved the solubility and gel properties of WF and decreased its viscosity properties and short-term regeneration. PAW-ANN, as a green modification technology, has the potential for further application in WF modification, as well as in the production of flour products.
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Affiliation(s)
- Yizhe Yan
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xinhuan Xue
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xueyuan Jin
- School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, China
| | - Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Zhenzhen Chen
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xiaolong Ji
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Miaomiao Shi
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yuan He
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
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Wang H, Li Y, Wang L, Wang L, Li Z, Qiu J. Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107630] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Kazerski RTDS, Biduski B, Weber FH, Plata-Oviedo MSV, Gutkoski LC, Bertolin TE. Substitution of chemically modified corn starch with heat-moisture treated cassava starch in Brazilian pão de queijo. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Wang W, Hu A, Li J, Liu G, Wang M, Zheng J. Comparison of physicochemical properties and digestibility of sweet potato starch after two modifications of microwave alone and microwave-assisted L-malic acid. Int J Biol Macromol 2022; 210:614-621. [PMID: 35513097 DOI: 10.1016/j.ijbiomac.2022.04.215] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/23/2022] [Accepted: 04/28/2022] [Indexed: 11/05/2022]
Abstract
The effects of microwave alone (MA) and microwave-assisted L-malic acid (MLA) on the physicochemical properties, structural and digestibility of sweet potato starch were investigated. The results showed that the swelling power, lightness (L⁎) and whiteness index (WI), gelatinization enthalpy of starch decreased by MA and MLA treatment. The starch treated by MLA showed a new characteristic absorption peak at near 1735 cm-1 in the measurement of FT-IR, while the starch treated with MA showed no new characteristic peak. The relative crystallinity of starch modified by MSE and MA decreased, but it still retained A-type crystal structure. Scanning electron microscopy showed that the surface destruction of MSE-modified starch was greater than that of starch modified by MA. MLA increased the content of resistant starch (RS), while MA reduced the content of resistant starch (RS). The relative crystallinity and gelatinization enthalpy of continuous 60 s treatment were lower than those of discontinuous 60 s treatment. These results indicated that MLA had a greater effect on the physicochemical properties, structural and digestibility of starch than MA. Starch modified by MLA can be added to foods as a low-carbohydrate ingredient, and the starch treated by MA is suitable for foods with low swelling, such as noodles.
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Affiliation(s)
- Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, 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
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, 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
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, 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
| | - Guangxin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, 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
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, 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
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, No. 29, 13th Street , Economic Development Zone, Binhai New Area, Tianjin, 300457, PR China; College of Food Science and Engineering, 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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Marta H, Cahyana Y, Bintang S, Soeherman GP, Djali M. Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2064490] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Herlina Marta
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Sarah Bintang
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Giffary Pramafisi Soeherman
- Department of Food Technology, Laboratory of Food Chemistry, Universitas Padjadjaran, Sumedang, 45363, Indonesia
| | - Mohamad Djali
- Department of Food Technology, Laboratory of Food Processing Technology, Universitas Padjadjaran, Sumedang, 45363, Indonesia
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Escobar-Puentes AA, Palomo I, Rodríguez L, Fuentes E, Villegas-Ochoa MA, González-Aguilar GA, Olivas-Aguirre FJ, Wall-Medrano A. Sweet Potato (Ipomoea batatas L.) Phenotypes: From Agroindustry to Health Effects. Foods 2022; 11:foods11071058. [PMID: 35407143 PMCID: PMC8997864 DOI: 10.3390/foods11071058] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/02/2022] [Accepted: 04/03/2022] [Indexed: 02/04/2023] Open
Abstract
Sweet potato (SP; Ipomoea batatas (L.) Lam) is an edible tuber native to America and the sixth most important food crop worldwide. China leads its production in a global market of USD 45 trillion. SP domesticated varieties differ in specific phenotypic/genotypic traits, yet all of them are rich in sugars, slow digestible/resistant starch, vitamins, minerals, bioactive proteins and lipids, carotenoids, polyphenols, ascorbic acid, alkaloids, coumarins, and saponins, in a genotype-dependent manner. Individually or synergistically, SP’s phytochemicals help to prevent many illnesses, including certain types of cancers and cardiovascular disorders. These and other topics, including the production and market diversification of raw SP and its products, and SP’s starch as a functional ingredient, are briefly discussed in this review.
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Affiliation(s)
- Alberto A. Escobar-Puentes
- Biomedical Sciences Institute, Autonomous University of Ciudad Juárez, Anillo envolvente del Pronaf y Estocolmo s/n, Ciudad Juárez 32300, Chihuahua, Mexico; or
- Faculty of Medicine and Psychology, Autonomous University of Baja California, Tijuana 22427, Baja California, Mexico
| | - Iván Palomo
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, University of Talca, Talca 3460000, Chile; (I.P.); (L.R.); (E.F.)
| | - Lyanne Rodríguez
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, University of Talca, Talca 3460000, Chile; (I.P.); (L.R.); (E.F.)
| | - Eduardo Fuentes
- Thrombosis Research Center, Department of Clinical Biochemistry and Immunohaematology, Faculty of Health Sciences, University of Talca, Talca 3460000, Chile; (I.P.); (L.R.); (E.F.)
| | - Mónica A. Villegas-Ochoa
- Center for Research on Food and Development, Carretera al ejido la Victoria Km 0.6, Hermosillo 83304, Sonora, Mexico; (M.A.V.-O.); (G.A.G.-A.)
| | - Gustavo A. González-Aguilar
- Center for Research on Food and Development, Carretera al ejido la Victoria Km 0.6, Hermosillo 83304, Sonora, Mexico; (M.A.V.-O.); (G.A.G.-A.)
| | - Francisco J. Olivas-Aguirre
- Department of Health Sciences, University of Sonora (Campus Cajeme), Blvd. Bordo Nuevo s/n, 7 Ejido Providencia, Cd. Obregón 85199, Sonora, Mexico
- Correspondence: (F.J.O.-A.); (A.W.-M.); Tel.: +52-(656)-3058685 (F.J.O.-A.); +52-(656)-3052344 (A.W.-M.)
| | - Abraham Wall-Medrano
- Biomedical Sciences Institute, Autonomous University of Ciudad Juárez, Anillo envolvente del Pronaf y Estocolmo s/n, Ciudad Juárez 32300, Chihuahua, Mexico; or
- Correspondence: (F.J.O.-A.); (A.W.-M.); Tel.: +52-(656)-3058685 (F.J.O.-A.); +52-(656)-3052344 (A.W.-M.)
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Faridah DN, Anugerah MP, Hunaefi D, Afandi FA, Jayanegara A. The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology SEAFAST Center IPB IPB University Bogor 16880 Indonesia
| | - Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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Faridah DN, Damaiyanti S, Indrasti D, Jayanegara A, Afandi FA. Effect of heat moisture treatment on resistant starch content among carbohydrate sources: a meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Didah Nur Faridah
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Sanaz Damaiyanti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Dias Indrasti
- Department of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- SEAFAST Center IPB Department of Food Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
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Dewi AMP, Santoso U, Pranoto Y, Marseno DW. Dual Modification of Sago Starch via Heat Moisture Treatment and Octenyl Succinylation to Improve Starch Hydrophobicity. Polymers (Basel) 2022; 14:1086. [PMID: 35335417 PMCID: PMC8955598 DOI: 10.3390/polym14061086] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 02/28/2022] [Accepted: 03/02/2022] [Indexed: 11/30/2022] Open
Abstract
To elucidate the pretreatment of a heat moisture treatment that could increase the DS and hydrophobicity of OSA starch, the effect of the moisture level of the HMT process on the physicochemical properties was investigated. The higher moisture content (MC) in the HMT process led to a decreasing degree of crystallinity and gelatinization enthalpy and also produced surface damage and cracking of the granules. HMT pretreatment with the right moisture content resulted in OSA starch with the maximum DS value and reaction efficiency. Pre-treatment HMT at 25% MC (HMT-25) followed by OSA esterification exhibited the highest DS value (0.0086) and reaction efficiency (35.86%). H25-OSA starch has been shown to have good water resistance (OAC 1.03%, WVP 4.92 × 10-5 g/s m Pa, water contact angle 88.43°), and conversely, has a high cold water solubility (8.44%). Based on FTIR, there were two new peaks at 1729 and 1568 cm-1 of the HMT-OSA starch, which proved that the hydroxyl group of the HMT starch molecule had been substituted with the carbonyl and carboxyl ester groups of OSA.
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Affiliation(s)
- Angela Myrra Puspita Dewi
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta 55281, Indonesia; (A.M.P.D.); (U.S.); (Y.P.)
- Department of Agricultural Technology, Faculty of Agricultural Technology, Papua University, Manokwari 98314, Indonesia
| | - Umar Santoso
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta 55281, Indonesia; (A.M.P.D.); (U.S.); (Y.P.)
| | - Yudi Pranoto
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta 55281, Indonesia; (A.M.P.D.); (U.S.); (Y.P.)
| | - Djagal W. Marseno
- Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Yogyakarta 55281, Indonesia; (A.M.P.D.); (U.S.); (Y.P.)
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Kim HY, Baik MY. Pressure moisture treatment and hydro-thermal treatment of starch. Food Sci Biotechnol 2022; 31:261-274. [PMID: 35273817 PMCID: PMC8885952 DOI: 10.1007/s10068-021-01016-5] [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: 09/10/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 10/19/2022] Open
Abstract
Starch is often subjected to denaturation treatment to improve its useful properties and eliminate its shortcomings. Various methods have been developed to produce modified starches with different properties and for a variety of uses. Because physically modified starch can be produced without chemical substances or biological agents, the modification method is very simple and inexpensive, and the resulting material can be used as clean label starch. Among these physical modification technologies, heat moisture treatment (HMT) is a universally valid technology, but little is known about pressure moisture treatment (PMT)-related technology. Physical modification of starch using PMT results in new functions and value-added characteristics required by industry, and PMT has the potential to produce starch with new functions. In this paper, PMT-related technologies for physically modified starch, the difference between PMT and the hydro-thermal treatment, and clean label starch manufacturing using HMT and PMT were investigated.
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Affiliation(s)
- Hui-Yun Kim
- 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
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Kumar A, Danish Yaseen Naqvi S, Kaushik P, Khojah E, Amir M, Alam P, Samra BN. Rhizophagus irregularis and Nitrogen Fixing Azotobacter Enhances Greater Yam (Dioscorea alata) Biochemical Profile and Upholds Yield under Reduced Fertilization. Saudi J Biol Sci 2022; 29:3694-3703. [PMID: 35844423 PMCID: PMC9280223 DOI: 10.1016/j.sjbs.2022.02.041] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 02/24/2022] [Accepted: 02/24/2022] [Indexed: 01/14/2023] Open
Abstract
Greater yam (Dioscorea alata L.) is a tropical plant with a large food reserve in its underground tubers. Cultivating the greater yam is considered an essential food security crop. Yam tuber yield and quality is decreased by poor soil fertility, heavy use of fertilizers and attack of insect pest. The heavy use of fertilizers impaired the soil structure polluted the environment, and adversely impacted human beings. We employed Rhizophagus irregularis (Arbuscular Mycorrhiza Fungus) and nitrogen fixing Azotobacter to help reduce the adverse effects of fertilisers on the plants. In this study, we applied five treatments such as (1) CF: normal with conventional package and practices, (2) 70%CF: 70% chemical fertilizer, (3) 70 %CF + RI: 70% CF + AMF (R. irregularis), (4) 70%CF + AC: 70% CF + PGPB (Azotobacter chroococum), and (5) 70%CF + RI + AC: 70% CF + R. irregularis + Azotobacter chroococum, as donated as T1, T2, T3, T4 and T5, obtained that 70%CF + RI + AC was found to be the most efficient treatment under reduce chemical fertilization for improving morphological traits and biochemical content of greater yam. Although some other treatments such as 70%CF + AC, 70%CF + RI, 70% CF and CF demonstrated considerable effects in yam compared with 70%CF: 70% chemical fertilizer.
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Affiliation(s)
- Anand Kumar
- Department of Genetics and Plant Breeding, Chandra Shekhar Azad University of Agriculture and Technology, Kanpur 208002, India
| | | | - Prashant Kaushik
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Valencia, Spain
- Corresponding author.
| | - Ebtihal Khojah
- Department of Food Science and Nutration, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Mohd Amir
- Department of Natural Product & Alternative Medicines, College of Clinical Pharmacy, Imam Abdulrahman Bin Faisal University, Dammam 31441, Saudi Arabia
| | - Pravej Alam
- Department of Biology College of Science and Humanities, Prince Sattam bin Abdulaziz University (PSAU), 11942 Alkharj, Kingdom of Saudi Arabia
| | - Bassem N. Samra
- Department of Biology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
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Anugerah MP, Faridah DN, Afandi FA, Hunaefi D, Jayanegara A. Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology Southeast Asian Food and Agricultural Science Technology (SEAFAST) Center, Bogor Agricultural University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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43
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Li YH, Wang YS, Li X, Chen HH. Effect of freezing-assisted treatment on the formation of stable V II -type complex of fried sweet potato starch and its mechanism. J Food Sci 2022; 87:543-553. [PMID: 35040132 DOI: 10.1111/1750-3841.16019] [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: 07/15/2021] [Revised: 11/16/2021] [Accepted: 11/29/2021] [Indexed: 11/29/2022]
Abstract
To comprehensively understand the effect of freezing-assisted treatment on the physicochemical properties of the fried sweet potato starch, the structural changes at granular and crystalline level were investigated. The results suggested that the freezing temperature exerted a significant effect on the interactions between sweet potato starch (SPS) and fried oil. With decreasing the freezing-assisted temperature, the gelatinization enthalpy of the fried frozen SPS remarkably increased by 1.5-4.9 J·g-1 and the transition temperatures of the second peak were elevated from 132.5°C to 136.5-141.1°C compared to that of native SPS, which suggested that more stable VII -type starch-lipid complexes were formed during frying. This finding was consistent with the results of the X-ray diffractometer that the intensity of the diffraction peak at 20.1° for V-type complex increased sharply as the temperature decreased from 20°C to -80°C, and the corresponding relative crystallinity and R1047/1022 values were increased from 16.5% and 0.35 to 26.4% and 0.45, respectively. The scanning electron microscopy revealed that the lower freezing-assisted temperature before frying promoted a membrane-like material covered on surfaces. The results showed that decreasing the freezing temperature promoted the formation of stable VII -type complex during frying. PRACTICAL APPLICATION: The purpose of this study was to comprehensively understand the effect of freezing-assisted treatment on the physicochemical properties of the fried sweet potato starch. These results provided useful information and effective method for producing fried starch-based foods with low digestibility.
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Affiliation(s)
- Ying-Hui Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yu-Sheng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xin Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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44
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Parra DO, Daza Ramírez LD, Sandoval‐Aldana A, Eim VS, Váquiro HA. Annealing treatment of ulluco starch: Effect of moisture content and time on the physicochemical properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Daniela O. Parra
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
| | - Luis Daniel Daza Ramírez
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
- Departamento de Química Universidad de las Islas Baleares Palma de Mallorca Spain
| | - Angélica Sandoval‐Aldana
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
| | - Valeria S. Eim
- Departamento de Química Universidad de las Islas Baleares Palma de Mallorca Spain
| | - Henry A. Váquiro
- Departamento de Producción y Sanidad Vegetal Facultad Ingeniería Agronómica Universidad del Tolima Ibagué Colombia
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45
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Effect of annealing time on the applicability of potato starch as an excipient for the fast disintegrating propranolol hydrochloride tablet. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2021.103002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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46
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Fan L, Ye Q, Lu W, Chen D, Zhang C, Xiao L, Meng X, Lee YC, Wang HMD, Xiao C. The properties and preparation of functional starch: a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2015375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Lvting Fan
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Qin Ye
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Wenjing Lu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Di Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Cen Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Lihan Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Xianghe Meng
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yi-Chieh Lee
- Department of Life Science, National Chung Hsing University, Taichung City, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung City, Taiwan
- Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan
- Department of Medical Laboratory Science and Biotechnology, China Medical University, Taichung City, Taiwan
| | - Chaogeng Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
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47
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Navaf M, Sunooj KV, Krishna NU, Aaliya B, Sudheesh C, Akhila PP, Sabu S, Sasidharan A, Mir SA, George J. Effect of Different Hydrothermal Treatments on Pasting, Textural, and Rheological Properties of Single and Dual Modified
Corypha Umbraculifera
L. Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Muhammed Navaf
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Nunna Ujwala Krishna
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Basheer Aaliya
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Cherakkathodi Sudheesh
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Sarasan Sabu
- School of Industrial Fisheries Cochin University of Science and Technology Kochi 682016 India
| | - Abhilash Sasidharan
- Department of Fish Processing Technology Kerala University of Fisheries and Ocean Studies Kochi 682506 India
| | - Shabir Ahmad Mir
- Department of Food Science and Technology Government College for Women M.A Road Srinagar Jammu and Kashmir 190001 India
| | - Johnsy George
- Food Engineering and Packaging Division Defence Food Research Laboratory Mysore 570011 India
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48
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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]
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49
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Dudu OE, Ma Y, Olurin TO, Oyedeji AB, Oyeyinka SA, Ogungbemi JW. Synergistic effect of hydrothermal and additive treatments on structural and functional characteristics of cassava starch. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15904] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Olayemi E. Dudu
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Ying Ma
- School of Chemistry and Chemical Engineering Harbin Institute of Technology Harbin China
| | - Taiwo O. Olurin
- Department of Chemical and Food Sciences Bells University of Technology Ota Nigeria
| | - Ajibola B. Oyedeji
- Department of Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa
| | - Samson A. Oyeyinka
- Department of Biotechnology and Food Technology University of Johannesburg Johannesburg South Africa
| | - Jessica W. Ogungbemi
- Department of Chemical and Food Sciences Bells University of Technology Ota Nigeria
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50
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Han L, Cao S, Yu Y, Xu X, Cao X, Chen W. Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound. Food Chem 2021; 360:129929. [PMID: 33989884 DOI: 10.1016/j.foodchem.2021.129929] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 03/28/2021] [Accepted: 04/19/2021] [Indexed: 11/23/2022]
Abstract
Ultrasound is increasingly used for physicochemical modification of food systems as a green technology. Effects of heat-moisture treatment (HMT) assisted by pre- and post-treatment of ultrasound on physicochemical, structural and digestive properties of pea starch was investigated. Pea starch maintained the original morphology and C-type of crystalline after ultrasound treatment (UT), but 4 h or more of HMT and HMT assisted by UT changed the crystalline from C-type to A-type. All treatments decreased the crystallinity, molecular weight, swelling power and solubility at 70-90 °C, and elevated the content of resistant starch. Moreover, HMT assisted by pretreatment of UT was found to increase the viscosity and high-temperature stability of starch paste compared with others by the orderly combined effect of UT-induced depolymerization and HMT-induced depolymerization and rearrangement of starch chains. These results may promote the appropriate use of ultrasound in food industries and the production of starch materials for potential applications.
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Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China; Ningxia Ruichun Coarse Cereals Co., Ltd., Guyuan, Ningxia 756500, China.
| | - Shaopan Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Xiaochun Xu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Xiaohong Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Wenjuan Chen
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
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