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Mohamed AA, Alamri MS, Al-Quh H, Hussain S, Ibraheem MA, Rehman A, Qasem AA. Effect of Shearing and Annealing on the Pasting Properties of Different Starches. Gels 2024; 10:350. [PMID: 38920897 PMCID: PMC11202871 DOI: 10.3390/gels10060350] [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: 04/17/2024] [Revised: 05/12/2024] [Accepted: 05/17/2024] [Indexed: 06/27/2024] Open
Abstract
The functional characteristics of starch can be altered by shear force, which makes the impact on its microstructure of great importance to the food industry. This study investigated the effects of freeze-drying on the gel texture, pasting capabilities, and swelling power of starches made from sweet potatoes (SP), chickpeas (CP), and wheat (WS) combined with Cordia (CG) and Ziziphus gum (ZG). The samples were annealed in water without shearing and in a rapid visco-analyzer (RVA) for 30 min at 60 °C while being spun at 690 rpm. Both native and freeze-dried samples were mixed with 1% or 3% ZG and CG. After annealing, the starches were examined using a texture analyzer and RVA. The results showed that freeze-drying had a substantial (p > 0.05) impact on the starch granule, in addition to the effect of annealing. The peak viscosity of freeze-dried native CP and SP starches increased, but the peak viscosity of freeze-dried wheat starch decreased. The setbacks for CP and WS increased, whereas the setbacks for SP varied slightly. Furthermore, it was demonstrated that annealing in an RVA exhibited a substantially lower peak viscosity than annealing in a water bath; the RVA's shearing effect may have been the cause of this difference. Cordia gum fared better than ZG in terms of peak viscosity, although ZG significantly reduced setback in comparison to CG. Among the various blends, the native WB sample had the lowest hardness (100 ± 4.9 g), while the freeze-dried WB SP sample had the greatest (175.5 ± 4.8 g). Shearing of starches broke up the granules into smaller pieces, which made them gel at lower temperatures. This could be a good thing when they are needed for food uses that require little cooking.
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Affiliation(s)
- Abdellatif A. Mohamed
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Mohamed Saleh Alamri
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Hesham Al-Quh
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Shahzad Hussain
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Mohamed A. Ibraheem
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Akram A. Qasem
- Department of Food Science and Nutrition, King Saud University, Riyadh 11451, Saudi Arabia; (M.S.A.); (H.A.-Q.); (M.A.I.); (A.A.Q.)
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2
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Mao Y, Shi J, Cai L, Hwang W, Shi YC. Microstructures of Starch Granules with Different Amylose Contents and Allomorphs as Revealed by Scattering Techniques. Biomacromolecules 2023; 24:1980-1993. [PMID: 36716424 DOI: 10.1021/acs.biomac.2c01240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Abstract
In this study, as-is (ca. 12% moisture by mass) and hydrated (50% water by mass) granules of waxy potato (WP), waxy wheat (WW), waxy maize, normal maize, and high-amylose maize (HAM) starches were investigated by using small-angle neutron and X-ray scattering (SANS and SAXS), wide-angle X-ray scattering, and ultra-small-angle neutron scattering. The SANS and SAXS data were fitted using the two-phase stacking model of alternating crystalline and amorphous layers. The partial crystalline lamellar structures inside the growth rings of granules were analyzed based on the inter-lamellar distances, thicknesses of the crystalline lamellae and amorphous layers, thickness polydispersities, and water content in each type of layer. Despite having a longer average chain length of amylopectin, the WP and HAM starches, which had B-type allomorph, had a shorter inter-lamellar distance than the other three starches with A-type allomorph. The WP starch had the most uniform crystalline lamellar thickness. After hydration, the amorphous layers were expanded, resulting in an increase of inter-layer distance. The low-angle intensity upturn in SANS and SAXS was attributed to scattering from interfaces/surfaces of larger structures, such as growth rings and macroscopic granule surfaces. Data analysis methods based on model fitting and 1D correlation function were compared. The study emphasized─owing to inherent packing disorder inside granules─that a comprehensive analysis of different parameters was essential in correlating the microstructures with starch properties.
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Affiliation(s)
- Yimin Mao
- Department of Materials Science and Engineering, University of Maryland, College Park, Maryland20742, United States.,NIST Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, Maryland20899, United States
| | - Jialiang Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
| | - Liming Cai
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
| | - Wonseok Hwang
- Department of Materials Science and Engineering, University of Maryland, College Park, Maryland20742, United States
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas66506, United States
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3
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Sumida R, Kishishita S, Yasuda A, Miyata M, Mizote A, Yamamoto T, Mitsuzumi H, Aga H, Yamamoto K, Kawai K. A novel dextrin produced by the enzymatic reaction of 6-α-glucosyltransferase. Ⅱ. Practical advantages of the novel dextrin as a food modifier. Biosci Biotechnol Biochem 2021; 85:1746-1752. [PMID: 33913465 DOI: 10.1093/bbb/zbab076] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2021] [Accepted: 04/23/2021] [Indexed: 11/14/2022]
Abstract
High-molecular-weight dextrin (WS-1000) was produced from waxy corn starch and enzymatically modified to link glucose by α-1,6 glycosidic bond at the terminal point of the glucose chain, forming MWS-1000. In this study, the physical properties of MWS-1000 were characterized, and the advantages of its use as a food modifier were described. From rheological and calorimetric studies, it was found that MWS-1000 does not undergo retrogradation, but it does not prevent the retrogradation of WS-1000, suggesting that they have no intermolecular interaction in solution. Investigation of the effect of MWS-1000 on the viscoelasticity of gelatinized wheat starch showed that in the linear viscoelastic region, storage modulus decreased and tan δ increased with increase in replaced MWS-1000 content. In addition, it was confirmed that gelatinized starch containing MWS-1000 showed viscoelastic behavior similar to that of commercially available custard cream.
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Affiliation(s)
- Rika Sumida
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, Japan
| | | | - Akiko Yasuda
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Manabu Miyata
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Akiko Mizote
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Takuo Yamamoto
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | | | - Hajime Aga
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Koryu Yamamoto
- Hayashibara Co., Ltd., 675-1 Fujisaki, Naka-ku, Okayama, Japan
| | - Kiyoshi Kawai
- Graduate School of Integrated Sciences for Life, Hiroshima University, 1-4-4 Kagamiyama, Higashi-Hiroshima, Hiroshima, Japan
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4
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Zarski A, Bajer K, Kapuśniak J. Review of the Most Important Methods of Improving the Processing Properties of Starch toward Non-Food Applications. Polymers (Basel) 2021; 13:832. [PMID: 33803238 PMCID: PMC7967182 DOI: 10.3390/polym13050832] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 02/25/2021] [Accepted: 03/02/2021] [Indexed: 12/20/2022] Open
Abstract
Starch is the second most abundantly available natural polymer in the world, after cellulose. If we add its biodegradability and non-toxicity to the natural environment, it becomes a raw material very attractive for the food and non-food industries. However, in the latter case, mainly due to the high hydrophilicity of starch, it is necessary to carry out many more or less complex operations and processes. One of the fastest growing industries in the last decade is the processing of biodegradable materials for packaging purposes. This is mainly due to awareness of producers and consumers about the dangers of unlimited production and the use of non-degradable petroleum polymers. Therefore, in the present review, an attempt was made to show the possibilities and limitations of using starch as a packaging material. The most important physicochemical features of this biopolymer are discussed, and special attention is paid to more or less environmentally friendly methods of improving its processing properties.
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Affiliation(s)
- Arkadiusz Zarski
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Ave., 42-200 Czestochowa, Poland;
| | - Krzysztof Bajer
- Lukasiewicz Research Network—Institute for Engineering of Polymer Materials and Dyes, Marii Sklodowskiej-Curie 55 Str., 87-100 Torun, Poland;
| | - Janusz Kapuśniak
- Department of Dietetics and Food Studies, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, Armii Krajowej 13/15 Ave., 42-200 Czestochowa, Poland;
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5
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Li G, Zhu F, Mo G, Hemar Y. Supramolecular structure of high hydrostatic pressure treated quinoa and maize starches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.030] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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6
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Zhang L, Li Q, Hu R, Luan L. A Thermally Stable Polyamine/Unsaturated Fatty Acid System: Gelation Behaviors and Application. J SURFACTANTS DETERG 2019. [DOI: 10.1002/jsde.12288] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Li Zhang
- Shandong Analysis and Test CentreQilu University of Technology (Shandong Academy of Sciences) Jinan 250014 China
| | - Qin‐Tang Li
- State Key Laboratory of Environment‐Friendly Energy Materials, School of Materials Science and EngineeringSouthwest University of Science and Technology Mianyang 621010 China
| | - Run‐Tao Hu
- Key Laboratory of Colloid and Interface Chemistry, Ministry of EducationShandong University Jinan 250100 China
| | - Ling‐Yu Luan
- Shandong Analysis and Test CentreQilu University of Technology (Shandong Academy of Sciences) Jinan 250014 China
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7
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Zhang X, Wang Y, Chen H. Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation. Cereal Chem 2019. [DOI: 10.1002/cche.10163] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Xing Zhang
- 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
| | - Hai‐Hua Chen
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
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8
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Piecyk M, Drużyńska B, Ołtarzewska A, Wołosiak R, Worobiej E, Ostrowska-Ligęza E. Effect of hydrothermal modifications on properties and digestibility of grass pea starch. Int J Biol Macromol 2018; 118:2113-2120. [PMID: 30016659 DOI: 10.1016/j.ijbiomac.2018.07.063] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 07/02/2018] [Accepted: 07/12/2018] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate functional and thermal properties and digestibility of grass pea starch, and provide information on the effect of hydrothermal modifications - annealing (ANN) and heat-moisture treatment (HMT) on the physico-chemical characteristics of the starch and digestibility, especially after processing (cooking, storage after cooking and freezing). After heat treatment, especially after cooking and storage at a temperature of -18 °C, the total content of slowly digestible starch and resistant starch in grass pea starch was high, which may indicate its great tendency for retrogradation. The HMT and ANN modifications of grass pea starch caused changes in its crystalline structure and increased integrity of its granules, which in turn resulted in a lower swelling power and amylose leaching, however this effect was more pronounced upon HMT which contributed to starch polymorphic type transformation from C to A. Despite greater resistance of granules of modified starches to swelling during cooking their suspensions, after cooking these starches were characterized by a higher predicted glycemic index than the non-modified ones. A similar content of resistant starch determined in modified and non-modified gelatinized starches stored at lowered temperatures indicates that starch modifications, HMT in particular, cause no changes in its susceptibility to retrogradation.
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Affiliation(s)
- Małgorzata Piecyk
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland.
| | - Beata Drużyńska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Agnieszka Ołtarzewska
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Rafał Wołosiak
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Elwira Worobiej
- Division of Food Quality Evaluation, Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warszawa, Poland
| | - Ewa Ostrowska-Ligęza
- Division of Food Chemistry, Department of Chemistry, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159c, 02-776 Warszawa, Poland
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9
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Desam GP, Li J, Chen G, Campanella O, Narsimhan G. A mechanistic model for swelling kinetics of waxy maize starch suspension. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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10
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Fan D, Wang L, Shen H, Huang L, Zhao J, Zhang H. Ultrastructure of potato starch granules as affected by microwave treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1295055] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Daming Fan
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Liyun Wang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Huijie Shen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Luelue Huang
- School of Applied Chemistry and Biological Technology, Shenzhen polytechnic, Shenzhen, China
| | - Jianxin Zhao
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Hao Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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11
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Oyeyinka SA, Adegoke R, Oyeyinka AT, Salami KO, Olagunju OF, Kolawole FL, Joseph JK, Bolarinwa IF. Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea
) starch-palmitic acid complex. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13635] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Samson A. Oyeyinka
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Rukayat Adegoke
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Adewumi T. Oyeyinka
- Department of Food Science and Technology; Kwara State University; Malete Nigeria
| | - Khadijat O. Salami
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Omotola F. Olagunju
- Department of Food and Nutrition; Afe Babalola University; Ado Ekiti Nigeria
| | - Fausat L. Kolawole
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - John K. Joseph
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Islamiyat F. Bolarinwa
- Department of Food Science and Engineering; Ladoke Akintola University of Technology; Ogbomoso Nigeria
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12
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Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch. Int J Biol Macromol 2017; 104:481-486. [DOI: 10.1016/j.ijbiomac.2017.06.024] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/10/2017] [Accepted: 06/05/2017] [Indexed: 11/21/2022]
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13
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Pasting and thermal properties of waxy corn starch modified by 1,4-α-glucan branching enzyme. Int J Biol Macromol 2017; 97:679-687. [DOI: 10.1016/j.ijbiomac.2017.01.087] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 11/16/2016] [Accepted: 01/17/2017] [Indexed: 11/21/2022]
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14
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Doblado-Maldonado AF, Gomand SV, Goderis B, Delcour JA. The extent of maize starch crystal melting as a critical factor in the isolation of amylose via aqueous leaching. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.044] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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15
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Liu H, Wang L, Shen M, Guo X, lv M, Wang M. Changes in physicochemical properties and in vitro digestibility of tartary buckwheat and sorghum starches induced by annealing. STARCH-STARKE 2016. [DOI: 10.1002/star.201500261] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Hang Liu
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Lijing Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Meirong Shen
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Xudan Guo
- HeBei University of Chinese Medicine; Shijiazhuang P.R. China
| | - Manman lv
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
| | - Min Wang
- College of Food Science and Engineering; Northwest A&F University; Yangling P.R. China
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16
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Li H, Lin R, He J, Long H, Liao W, Chen Q. Effect of pretreatment on the enzymatic synthesis of rosin acid starch. NEW J CHEM 2016. [DOI: 10.1039/c5nj02757h] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Esterification reaction efficiency was improved by pretreatment of starch, and the high DS of RAS was achieved.
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Affiliation(s)
- He Li
- Key Laboratory of New Techniques for Chemical and Biological Conversion Process
- School of Chemistry and Chemical Engineering
- Guangxi University for Nationalities
- Nanning 530006
- P. R. China
| | - Rihui Lin
- Key Laboratory of New Techniques for Chemical and Biological Conversion Process
- School of Chemistry and Chemical Engineering
- Guangxi University for Nationalities
- Nanning 530006
- P. R. China
| | - Junbin He
- Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources
- College of Marine Sciences and Biotechnology, Guangxi University for Nationalities
- Nanning 530006
- P. R. China
| | - Han Long
- Guangxi Colleges and Universities Key Laboratory of Utilization of Microbial and Botanical Resources
- College of Marine Sciences and Biotechnology, Guangxi University for Nationalities
- Nanning 530006
- P. R. China
| | - Wei Liao
- Department of Food and Biotenology
- Guangxi Polytechnic
- Nanning 530226
- P. R. China
| | - Qiyong Chen
- Nanning dawn Light Chemical Co., Ltd
- Nanning
- P. R. China
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17
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Besbes E, Le Bail A, Seetharaman K. Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:304-14. [PMID: 26787950 PMCID: PMC4711428 DOI: 10.1007/s13197-015-1992-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2015] [Accepted: 08/05/2015] [Indexed: 10/23/2022]
Abstract
The impact of hydrothermal processing undergone by bread dough during baking on the degree of starch granule disruption, on leaching of soluble amylose, on water mobility, on firmness and on amylopectin retrogradation during staling has been investigated. Two heating rates during baking have been considered (4.67 and 6.31 °C/min) corresponding respectively to baking temperature of 220 and 240 °C. An increase in firmness and in the amount of retrogradated amylopectin accompanied by a decrease in freezable water has been observed during staling. Although a lower heating rate yielded in larger amount of retrogradated amylopectin retrogradation, it resulted in a lower firmness. Additionally, the amount of soluble amylose and the relaxation times of water measured by Nuclear Magnetic Resonance NMR (T20, T21 and T22) decreased during staling. It was demonstrated that the amount of soluble amylose was higher for bread crumb baked at lower heating rate, indicating that an increasing amount of amylose is leached outside the starch granules. This was corresponding to a greater amount of retrograded amylopectin during staling. Moreover, it was found that the degree of gelatinization differs locally in a same bread slice between the top, the centre and the bottom locations in the crumb. This was attributed to the differences in kinetics of heating, the availability of water during baking and the degree of starch granule disruption during baking. Based on first order kinetic model, it was found that staling kinetics were faster for samples baked at higher heating rate.
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Affiliation(s)
- Emna Besbes
- />ONIRIS, UMR 6144 GEPEA CNRS, F-44307 Nantes, France
- />LUNAM Université Nantes Angers Le Mans, Nantes, France
| | - Alain Le Bail
- />ONIRIS, UMR 6144 GEPEA CNRS, F-44307 Nantes, France
- />LUNAM Université Nantes Angers Le Mans, Nantes, France
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18
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Zhang B, Dhital S, Gidley MJ. Densely packed matrices as rate determining features in starch hydrolysis. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.01.004] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Affiliation(s)
- James N. BeMiller
- Department of Food Science, Purdue University, West Lafayette, Indiana 47906-2009;
| | - Kerry C. Huber
- Department of Animal and Food Science, Brigham Young University–Idaho, Rexburg, Idaho 83460-4540;
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20
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Zhang B, Wu C, Li H, Hu X, Jin Z, Tian Y, Xu X. Long-term annealing of C-type kudzu starch: Effect on crystalline type and other physicochemical properties. STARCH-STARKE 2015. [DOI: 10.1002/star.201500003] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Bao Zhang
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Chunsen Wu
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Hongyan Li
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Xiuting Hu
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Zhengyu Jin
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi P.R China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Xueming Xu
- School of Food Science and Technology; Jiangnan University; Wuxi P.R. China
- Synergetic Innovation Center of Food Safety and Nutrition; Jiangnan University; Wuxi P.R China
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21
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A comparative study of annealing of waxy, normal and high-amylose maize starches: The role of amylose molecules. Food Chem 2014; 164:332-8. [DOI: 10.1016/j.foodchem.2014.05.055] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2013] [Revised: 04/05/2014] [Accepted: 05/12/2014] [Indexed: 11/20/2022]
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22
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Witt T, Gilbert RG. Causal Relations between Structural Features of Amylopectin, a Semicrystalline Hyperbranched Polymer. Biomacromolecules 2014; 15:2501-11. [DOI: 10.1021/bm500353e] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Torsten Witt
- Tongji
School of Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre
for Nutrition and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
| | - Robert G. Gilbert
- Tongji
School of Pharmacy, Huazhong University of Science and Technology, Wuhan, China, 430030
- Centre
for Nutrition and Food Science, Queensland Alliance for Agriculture
and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
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Vamadevan V, Bertoft E, Soldatov DV, Seetharaman K. Impact on molecular organization of amylopectin in starch granules upon annealing. Carbohydr Polym 2013; 98:1045-55. [DOI: 10.1016/j.carbpol.2013.07.006] [Citation(s) in RCA: 60] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2013] [Revised: 06/12/2013] [Accepted: 07/02/2013] [Indexed: 11/27/2022]
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24
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Yadav BS, Guleria P, Yadav RB. Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.007] [Citation(s) in RCA: 85] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Eliasson AC, Bergenståhl B, Nilsson L, Sjöö M. From Molecules to Products: Some Aspects of Structure–Function Relationships in Cereal Starches. Cereal Chem 2013. [DOI: 10.1094/cchem-08-12-0107-fi] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Ann-Charlotte Eliasson
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, S-221 00 Lund, Sweden
- Corresponding author. Phone: +46 46 2229674. Fax: +46 46 2224622. E-mail:
| | - Björn Bergenståhl
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, S-221 00 Lund, Sweden
| | - Lars Nilsson
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, S-221 00 Lund, Sweden
| | - Malin Sjöö
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, S-221 00 Lund, Sweden
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26
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Wu AC, Witt T, Gilbert RG. Characterization Methods for Starch-Based Materials: State of the Art and Perspectives. Aust J Chem 2013. [DOI: 10.1071/ch13397] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Improving starch-containing materials, whether food, animal feed, high-tech biomaterials, or engineering plastics, is best done by understanding how biosynthetic processes and any subsequent processing control starch structure, and how this structure controls functional properties. Starch structural characterization is central to this. This review examines how information on the three basic levels of the complex multi-scale structure of starch – individual chains, the branching structure of isolated molecules, and the way these molecules form various crystalline and amorphous arrangements – can be obtained from experiment. The techniques include fluorophore-assisted carbohydrate electrophoresis, multiple-detector size-exclusion chromatography, and various scattering techniques (light, X-ray, and neutron). Some examples are also given to show how these data provide mechanistic insight into how biosynthetic processes control the structure and how the various structural levels control functional properties.
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27
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28
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Physicochemical properties of cross-linked-annealed wheat starch. IRANIAN POLYMER JOURNAL 2012. [DOI: 10.1007/s13726-012-0056-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Gomand SV, Lamberts L, Gommes CJ, Visser RGF, Delcour JA, Goderis B. Molecular and Morphological Aspects of Annealing-Induced Stabilization of Starch Crystallites. Biomacromolecules 2012; 13:1361-70. [DOI: 10.1021/bm3000748] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sara V. Gomand
- Laboratory of Food Chemistry
and Biochemistry, and Leuven Food Science and Nutrition Research Centre
(LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Lieve Lamberts
- S.A. Citrique Belge N.V., Pastorijstraat 249, B-3300 Tienen, Belgium
| | - Cedric J. Gommes
- Department of Chemical Engineering, University of Liège, allée du 6 Août
3, B-4000 Liège, Belgium
| | - Richard G. F. Visser
- Laboratory of Plant Breeding,
Department of Plant Sciences, Wageningen University and Research Centre, PO Box 386, NL-6700 AJ Wageningen,
The Netherlands
| | - Jan A. Delcour
- Laboratory of Food Chemistry
and Biochemistry, and Leuven Food Science and Nutrition Research Centre
(LFoRCe), Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium
| | - Bart Goderis
- Polymer
Chemistry and Materials,
Chemistry Department, Katholieke Universiteit Leuven, Celestijnenlaan 200F, B-3001 Leuven, Belgium
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30
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Kawai K, Takato S, Sasaki T, Kajiwara K. Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.07.003] [Citation(s) in RCA: 136] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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31
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Kawai K, Fukami K, Yamamoto K. Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch–water mixtures. Carbohydr Polym 2012; 87:314-321. [DOI: 10.1016/j.carbpol.2011.07.046] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2011] [Revised: 07/17/2011] [Accepted: 07/26/2011] [Indexed: 10/17/2022]
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32
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Alvani K, Qi X, Tester RF. Gelatinisation properties of native and annealed potato starches. STARCH-STARKE 2011. [DOI: 10.1002/star.201100130] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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33
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Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.04.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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34
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Jyothi AN, Sajeev MS, Sreekumar J. Hydrothermal modifications of tropical tuber starches - Effect of ANN on the physicochemical, rheological and gelatinization characteristics. STARCH-STARKE 2011. [DOI: 10.1002/star.201000137] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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35
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Blazek J, Gilbert EP. Application of small-angle X-ray and neutron scattering techniques to the characterisation of starch structure: A review. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.041] [Citation(s) in RCA: 253] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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37
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38
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Wang X, Chen L, Li X, Xie F, Liu H, Yu L. Thermal and Rheological Properties of Breadfruit Starch. J Food Sci 2010; 76:E55-61. [DOI: 10.1111/j.1750-3841.2010.01888.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Wang J, Yu L, Xie F, Chen L, Li X, Liu H. Rheological properties and phase transition of cornstarches with different amylose/amylopectin ratios under shear stress. STARCH-STARKE 2010. [DOI: 10.1002/star.201000059] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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40
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Maache-Rezzoug Z, Zarguili I, Loisel C, Doublier JL. Study of DIC hydrothermal treatment effect on rheological properties of standard maize (SMS), waxy maize (WMS), wheat (WTS) and potato (PTS) starches. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.06.052] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Effects of annealing on gelatinization and microstructures of corn starches with different amylose/amylopectin ratios. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2009.02.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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42
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Elgadir MA, Bakar J, Zaidul I, Rahman RA, Abbas K, Hashim D, Karim R. Thermal Behavior of Selected Starches in Presence of Other Food Ingredients Studied by Differential Scanning Calorimetery (DSC)-Review. Compr Rev Food Sci Food Saf 2009; 8:195-201. [DOI: 10.1111/j.1541-4337.2009.00078.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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43
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Maache-Rezzoug Z, Maugard T, Zarguili I, Bezzine E, El Marzouki MN, Loisel C. Effect of instantaneous controlled pressure drop (DIC) on physicochemical properties of wheat, waxy and standard maize starches. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2008.10.005] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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44
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Jayakody L, Hoover R, Liu Q, Donner E. Studies on tuber starches III. Impact of annealing on the molecular structure, composition and physicochemical properties of yam (Dioscorea sp.) starches grown in Sri Lanka. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.10.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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45
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Liu H, Yu L, Simon G, Zhang X, Dean K, Chen L. Effect of annealing and pressure on microstructure of cornstarches with different amylose/amylopectin ratios. Carbohydr Res 2009; 344:350-4. [DOI: 10.1016/j.carres.2008.11.014] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2008] [Revised: 11/21/2008] [Accepted: 11/24/2008] [Indexed: 11/16/2022]
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46
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Liu H, Yu L, Dean K, Simon G, Petinakis E, Chen L. Starch gelatinization under pressure studied by high pressure DSC. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.07.034] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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47
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Zarguili I, Maache-Rezzoug Z, Loisel C, Doublier JL. A mathematical model to describe the change in moisture distribution in maize starch during hydrothermal treatment. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2007.01614.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Lan H, Hoover R, Jayakody L, Liu Q, Donner E, Baga M, Asare E, Hucl P, Chibbar R. Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.04.055] [Citation(s) in RCA: 109] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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49
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Jayakody L, Hoover R. Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins – A review. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2008.04.032] [Citation(s) in RCA: 187] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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50
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Maache-Rezzoug Z, Zarguili I, Loisel C, Queveau D, Buléon A. Structural modifications and thermal transitions of standard maize starch after DIC hydrothermal treatment. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2008.04.047] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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