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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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2
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Jiang J, Han W, Zhao S, Liu Q, Lin Q, Xiao H, Fu X, Li J, Ren K, Lu H. Comparison of structural and in vitro digestive properties of autoclave-microwave treated maize starch under different retrogradation temperature conditions. Int J Biol Macromol 2024; 271:132410. [PMID: 38821799 DOI: 10.1016/j.ijbiomac.2024.132410] [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: 01/13/2024] [Revised: 05/04/2024] [Accepted: 05/13/2024] [Indexed: 06/02/2024]
Abstract
Retrogradation is a critical step in the physical production of resistant starch. This study aimed to examine the effects of isothermal and temperature-cycled retrogradation on the structural, physicochemical properties, and digestibility of resistant starch type-III (RS3) under various thermal conditions. To create RS3, normal maize starch (NM) and Hylon VII (HAM) were treated by autoclave-microwave and then retrograded at isothermal (4 °C) or various temperature conditions (4/10 °C, 4/20 °C, 4/30 °C, 4/40 °C, and 4/50 °C). We found that temperature-cycled retrogradation possessed greater potential than isothermal retrogradation for producing short-range ordering and crystalline structures of RS3. Also, retrograded starch prepared via temperature cycling exhibited higher double helix content, lower amorphous content, reduced swelling power, and less amylose leaching in water. Furthermore, the starch digestibility was affected by structural alterations, which were more significant in HAM-retrograded starch. While, HAM-4-40 (39.27 %) displayed the highest level of resistant starch (RS).
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Affiliation(s)
- Jiani Jiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Wenfang Han
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
| | - Siming Zhao
- College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China
| | - Qiongxiang Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Huaxi Xiao
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Xiangjin Fu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jiangtao Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
| | - Kangzi Ren
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Huanghua Lu
- Hunan Province Grain and Material Research Design Institute, Changsha 410201, China
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Feng H, Cheng B, Lim J, Li B, Li C, Zhang X. Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review. Compr Rev Food Sci Food Saf 2024; 23:e13355. [PMID: 38685870 DOI: 10.1111/1541-4337.13355] [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: 01/04/2024] [Revised: 04/01/2024] [Accepted: 04/06/2024] [Indexed: 05/02/2024]
Abstract
Resistant starch type 3 (RS3), often found in cooked starchy food, has various health benefits due to its indigestible properties and physiological functions such as promoting the abundance of gut beneficial microbial flora and inhibiting the growth of intestinal pathogenic bacteria. However, it is challenging to develop starchy food with high RS3 content. This review aims to provide a detailed overview of current advancements to enhance RS3 content in starchy food and its effects of RS3 on gut microbiota. These approaches include breeding high-amylose cereals through gene editing techniques, processing, enzyme treatments, storage, formation of RS3 nanoparticles, and the incorporation of bioactive compounds. The mechanisms, specific conditions, advantages, and disadvantages associated with each approach and the potential effects of RS3 prepared by different methods on gut microbiota are summarized. In conclusion, this review contains important information that aims to provide guidelines for developing an efficient RS3 preparation process and promote the consumption of RS3-enriched starchy foods to improve overall health outcomes.
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Affiliation(s)
- Hongyan Feng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Bo Cheng
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Jongbin Lim
- Department of Food Bioengineering, Jeju National University, Jeju, Republic of Korea
| | - Baoguo Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, Hong Kong, China
| | - Xiaowei Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
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4
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Liu Z, Chen L, Qu L, Zhang R, Qin Z, Zhang H, Wei J, Xu J, Hou Z. Cross-linked poly(ester urethane)/starch composite films with high starch content as sustainable food-packaging materials: Influence of cross-link density. Int J Biol Macromol 2024; 256:128441. [PMID: 38013081 DOI: 10.1016/j.ijbiomac.2023.128441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2023] [Revised: 11/17/2023] [Accepted: 11/24/2023] [Indexed: 11/29/2023]
Abstract
This study focused on the development of cross-linked poly(ester urethane)/starch (PEUST) composites containing 50 wt% starch content for food-packaging materials. The NCO-terminated poly(caprolactone-urethane) prepolymer (PCUP) was first synthesized through bulk condensation. Then, low-moisture starch (0.21 wt%) and PCUP-based PEUST films were fabricated through an intensive extrusion process, followed by thermo-compression molding. The chemical structure of PCUP and PEUST was confirmed using Fourier transform infrared spectroscopy. Moreover, a comprehensive evaluation was conducted to assess the influence of cross-link density on the physicochemical properties of the composite films. The results showed that an increase in the cross-link density within the composites improved component compatibility and tensile strength but reduced crystallinity, water sensitivity, hydrolytic degradability, and water vapor permeability (WVP) of the films. In addition, the cytotoxicity tests were conducted to evaluate the safety of the composite films, and the high cell viability demonstrated non-toxicity for food application. The PEUST-II films with moderate cross-link density exhibited a suitable degradation rate (27.7 % weight loss at degradation for 140 d), optimal tensile properties (tensile strength at break: 12.4 MPa; elongation at break: 352 %), and low WVP (68.4 g/(m2⋅24h) at 30 % relative humidity). These characteristics make them highly promising as fresh-keeping food packaging.
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Affiliation(s)
- Zhengqi Liu
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Lengbing Chen
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Lei Qu
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Rongrong Zhang
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Zihao Qin
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Hao Zhang
- Shandong Tianming Pharmaceutical Co, Ltd., Jinan 250104, China
| | - Jinjian Wei
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China
| | - Jing Xu
- School of Chemistry and Chemical Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
| | - Zhaosheng Hou
- College of Chemistry, Chemical Engineering and Materials Science, Shandong Normal University, Jinan 250014, China.
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5
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Sriprablom J, Suphantharika M, Smith SM, Amornsakchai T, Pinyo J, Wongsagonsup R. Physicochemical, Rheological, In-Vitro Digestibility, and Emulsifying Properties of Starch Extracted from Pineapple Stem Agricultural Waste. Foods 2023; 12:foods12102028. [PMID: 37238846 DOI: 10.3390/foods12102028] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Revised: 05/10/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
In this study, the physicochemical, rheological, in vitro starch digestibility, and emulsifying properties of starch extracted from pineapple stem agricultural waste were investigated in comparison with commercial cassava, corn, and rice starches. Pineapple stem starch had the highest amylose content (30.82%), which contributed to the highest pasting temperature (90.22 °C) and the lowest paste viscosity. It had the highest gelatinization temperatures, gelatinization enthalpy, and retrogradation. Pineapple stem starch gel had the lowest freeze-thaw stability, as evidenced by the highest syneresis value of 53.39% after five freeze-thaw cycles. Steady flow tests showed that pineapple stem starch gel (6%, w/w) exhibited the lowest consistency coefficient (K) and the highest flow behavior index (n), while dynamic viscoelastic measurements gave the gel strength in the following order: rice > corn > pineapple stem > cassava starch gel. Interestingly, pineapple stem starch provided the highest slowly digestible starch (SDS) (48.84%) and resistant starch (RS) (15.77%) contents compared to other starches. The oil-in-water (O/W) emulsion stabilized with gelatinized pineapple stem starch exhibited higher emulsion stability than that stabilized with gelatinized cassava starch. Pineapple stem starch could therefore be used as a promising source of nutritional SDS and RS, and as an emulsion stabilizer for food applications.
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Affiliation(s)
- Jiratthitikan Sriprablom
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
| | - Manop Suphantharika
- Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
| | - Siwaporn Meejoo Smith
- Center of Sustainable Energy and Green Materials and Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Taweechai Amornsakchai
- Center of Sustainable Energy and Green Materials and Department of Chemistry, Faculty of Science, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Jukkrapong Pinyo
- Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom 73140, Thailand
| | - Rungtiwa Wongsagonsup
- Division of Food Technology, Kanchanaburi Campus, Mahidol University, Kanchanaburi 71150, Thailand
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6
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Assessment of order of helical structures of retrograded starch by Raman spectroscopy. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch. Foods 2022; 11:foods11244012. [PMID: 36553754 PMCID: PMC9778140 DOI: 10.3390/foods11244012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.
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Ahmadzadeh S, Ubeyitogullari A. Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique. Carbohydr Polym 2022; 301:120296. [DOI: 10.1016/j.carbpol.2022.120296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 10/27/2022] [Accepted: 10/30/2022] [Indexed: 11/06/2022]
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9
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Zhu Y, Cui B, Yuan C, Lu L, Li J. A new separation approach of amylose fraction from gelatinized high amylose corn starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107759] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Cao H, Wang X, Wang X, Guan X, Huang K, Zhang Y. Effect of storage conditions on the textural properties and in vitro digestibility of wheat bread containing whole quinoa flour. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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11
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Kunyanee K, Van Ngo T, Kusumawardani S, Lungsakul N. Ultrasound-chilling assisted annealing treatment to produce a lower glycemic index of white rice grains with different amylose content. ULTRASONICS SONOCHEMISTRY 2022; 87:106055. [PMID: 35667221 PMCID: PMC9168174 DOI: 10.1016/j.ultsonch.2022.106055] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/24/2022] [Accepted: 05/31/2022] [Indexed: 06/15/2023]
Abstract
White rice samples, Chai-Nat1 (CN1) and Jasmin rice (KDML105), were treated with the ultrasound-chilling (UC) and combined with annealing treatments (UC + ANN 45, UC + ANN50, and UC + ANN55). Their physicochemical properties and in vitro glycemic index of rice samples were analyzed. UC + ANN treatments presented pasting temperature, gelatinization temperature and crystallinity increased whereas the glycemic index of both rice samples was decreased as compared to its native. Especially, UC + ANN55 treated rice produced the lowest glycemic index and starch hydrolysis. Moreover, UC + ANN treated CN1 rice exhibited delayed gelatinization temperature, increased gelatinization enthalpy, and decreased glycemic index than KDML105 rice. In addition, Pearson's correlation presented that UC + ANN and amylose content had a highly negative correlation with the glycemic index at p < 0.0.1. The result exhibited that UC followed by ANN show an effective way to modify starch granules with delayed starch hydrolysis reduced glycemic index and properties depending on annealing temperature and rice cultivar.
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Affiliation(s)
- Kannika Kunyanee
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Tai Van Ngo
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Sandra Kusumawardani
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand
| | - Naphatrapi Lungsakul
- Department of Food Science, School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
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Budiyanto F, Alhomaidi EA, Mohammed AE, Ghandourah MA, Alorfi HS, Bawakid NO, Alarif WM. Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East. Mar Drugs 2022; 20:303. [PMID: 35621954 PMCID: PMC9146169 DOI: 10.3390/md20050303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 02/06/2023] Open
Abstract
Nowadays, the logarithmic production of existing well-known food materials is unable to keep up with the demand caused by the exponential growth of the human population in terms of the equality of access to food materials. Famous local food materials with treasury properties such as mangrove fruits are an excellent source to be listed as emerging food candidates with ethnomedicinal properties. Thus, this study reviews the nutrition content of several edible mangrove fruits and the innovation to improve the fruit into a highly economic food product. Within the mangrove fruit, the levels of primary metabolites such as carbohydrates, protein, and fat are acceptable for daily intake. The mangrove fruits, seeds, and endophytic fungi are rich in phenolic compounds, limonoids, and their derivatives as the compounds present a multitude of bioactivities such as antimicrobial, anticancer, and antioxidant. In the intermediary process, the flour of mangrove fruit stands as a supplementation for the existing flour with antidiabetic or antioxidant properties. The mangrove fruit is successfully transformed into many processed food products. However, limited fruits from species such as Bruguiera gymnorrhiza, Rhizophora mucronata, Sonneratia caseolaris, and Avicennia marina are commonly upgraded into traditional food, though many more species demonstrate ethnomedicinal properties. In the Middle East, A. marina is the dominant species, and the study of the phytochemicals and fruit development is limited. Therefore, studies on the development of mangrove fruits to functional for other mangrove species are demanding. The locally accepted mangrove fruit is coveted as an alternate food material to support the sustainable development goal of eliminating world hunger in sustainable ways.
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Affiliation(s)
- Fitri Budiyanto
- Department of Marine Chemistry, Faculty of Marine Sciences, King Abdulaziz University, P.O. Box 80207, Jeddah 21589, Saudi Arabia; (F.B.); (M.A.G.); (W.M.A.)
- National Research and Innovation Agency, Jl. M.H. Thamrin No. 8, Jakarta 10340, Indonesia
| | - Eman A. Alhomaidi
- Department of Biology, Faculty of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
| | - Afrah E. Mohammed
- Department of Biology, Faculty of Science, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
| | - Mohamed A. Ghandourah
- Department of Marine Chemistry, Faculty of Marine Sciences, King Abdulaziz University, P.O. Box 80207, Jeddah 21589, Saudi Arabia; (F.B.); (M.A.G.); (W.M.A.)
| | - Hajer S. Alorfi
- Department of Chemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia; (H.S.A.); (N.O.B.)
| | - Nahed O. Bawakid
- Department of Chemistry, Faculty of Science, King Abdulaziz University, P.O. Box 80203, Jeddah 21589, Saudi Arabia; (H.S.A.); (N.O.B.)
| | - Wailed M. Alarif
- Department of Marine Chemistry, Faculty of Marine Sciences, King Abdulaziz University, P.O. Box 80207, Jeddah 21589, Saudi Arabia; (F.B.); (M.A.G.); (W.M.A.)
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Simple thermal and freezing treatments to improve absorption capacity and alter digestibility of canna starch granules. Int J Biol Macromol 2022; 194:861-869. [PMID: 34838854 DOI: 10.1016/j.ijbiomac.2021.11.141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 11/18/2021] [Accepted: 11/21/2021] [Indexed: 12/29/2022]
Abstract
Swollen canna starches (SCS) were prepared by controlled heating of unmodified and heat-moisture treated (HMT) starch suspensions at sub-gelatinization temperatures; subsequently, freezing was conducted to stabilize the structure of the SCS. Sizes of both unmodified and HMT swollen granules increased with increasing heating temperatures (up to 2.5 times), and freezing resulted in a significant reduction of granular size. The absorption capacities of the swollen starches increased up to 6 times for water and 3 times for tributyrin and palm oil compared to unmodified starch. The differences in absorption capacities of the unmodified and HMT swollen starches were small. Freezing the swollen starches tended to decrease oil and water absorptions, except for unmodified starch swollen at 70 °C, where freezing increased water absorption. Freezing significantly decreased the susceptibility of the swollen unmodified starches to amylase digestion and slowed down the digestion of the swollen HMT starches.
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