1
|
Zhang L, Zhang J, Zhang K, Xie C, Yang R, Li G, Zhang C. Effects of protein-glutaminase on the properties of glutinous rice flour, paste, and gel food: Based on the interactions between the deamidated protein and starch. Food Chem 2024; 459:140387. [PMID: 38996639 DOI: 10.1016/j.foodchem.2024.140387] [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: 03/01/2024] [Revised: 06/07/2024] [Accepted: 07/06/2024] [Indexed: 07/14/2024]
Abstract
In the present study, protein-glutaminase (PG) from Chryseobacterium proteolyticum was applied to improve the processing properties of glutinous rice flour (GRF). After PG modification, the degree of deamidation of glutinous rice protein (GRP) reached 13.6% at 2.0 h, with smaller particle size and decreased zeta potential. The interaction of GRP with starch in PG-modified GRF (PM-GRF) was changed, exhibiting in protein aggregates decreasing and exposure of starch on the surface of GRF. Compared with unmodified GRF (UM-GRF), the solubility and turbidity of PM-GRF were both increased. The rheological properties reflected that the viscosity of PM-GRF paste was increased, and the freeze-thaw stability was also enhanced. Moreover, the textural characteristics showed that the hardness of PM-GRF balls remarkably reduced and the springiness increased. These results indicate that deamidation by PG could be an efficient method for improving characteristics of GRP and GRF.
Collapse
Affiliation(s)
- Lu Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Jin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Kai Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chong Xie
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Runqiang Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Ganghua Li
- College of Agriculture, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chong Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|
2
|
Chandak A, Dhull SB, Chawla P, Goksen G, Rose PK, Al Obaid S, Ansari MJ. Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility. Int J Biol Macromol 2024; 278:135032. [PMID: 39182880 DOI: 10.1016/j.ijbiomac.2024.135032] [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: 11/04/2023] [Revised: 08/22/2024] [Accepted: 08/22/2024] [Indexed: 08/27/2024]
Abstract
Native lotus (Nelumbo nucifera G.) seed starch (LSS) was single- and dual-modified by heat-moisture treatment (HMT), ultrasonication (US), HMT followed by the US (HMT-US), and the US followed by HMT (US-HMT). The modified lotus seed starch (LSS) was evaluated for its physicochemical, pasting, thermal, and rheological properties and in vitro digestibility. All treatments decreased the swelling power (10.52-14.0 g/g), solubility (12.20-15.95 %), and amylose content (23.71-25.67 %) except for ultrasonication (17.67 g/g, 17.90 %, 29.09 %, respectively) when compared with native LSS (15.05 g/g, 16.12 %, 27.12 %, respectively). According to the rheological study, G' (1665-4004 Pa) was greater than G″ (119-308 Pa) for all LSS gel samples demonstrating their elastic character. Moreover, gelatinization enthalpy (17.56-16.05 J/g) increased in all treatments compared to native LSS (15.38 J/g). Ultrasonication treatment improved the thermal stability of LSS. The digestibility results showed that dual modification using HMT and US significantly enhanced resistant starch (RS) and reduced slowly digestible starch (SDS) in LSS. Cracks were observed on the surface of the modified LSS granules. Peak viscosity decreased in all modified starches except for ultrasonication, suggesting their resistance to shear-thinning during cooking, making them ideal weaning food components. The results obtained after different modifications in this study could be a useful ready reference to select appropriate modification treatments to produce modified LSS with desired properties depending on their end-use.
Collapse
Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana -125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa, Haryana -125055, India.
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India
| | - Gulden Goksen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Pawan Kumar Rose
- Department of Energy and Environmental Sciences, Chaudhary Devi Lal University, Sirsa, Haryana -125055, India
| | - Sami Al Obaid
- Department of Botany and Microbiology, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | | |
Collapse
|
3
|
Cho Y, Lee JS, Han J. Enhanced barrier properties in sweet potato starch films via dual modification by octenyl succinylation and heat moisture treatment for use as plant-based sausage casings. Food Sci Biotechnol 2024; 33:1885-1897. [PMID: 38752124 PMCID: PMC11091013 DOI: 10.1007/s10068-023-01493-w] [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: 09/06/2023] [Revised: 10/31/2023] [Accepted: 11/23/2023] [Indexed: 05/18/2024] Open
Abstract
This study assesses the impact of dual modification [octenyl succinylation (OSA) and heat-moisture treatment (HMT)] of sweet potato starch (SPS) on the physicochemical, mechanical, and permeability properties of SPS film. The intrinsic limitations of starch films, such as sensitivity to high humidity, inferior mechanical properties, and weak barrier capabilities, have restricted their use in sausage casings. Nonetheless, the dual-modified SPS film (OSA@HMT-SPS film) demonstrated significantly reduced solubility (P < 0.05), moisture content, water vapor permeability (WVP), and O2 permeability compared to the SPS film. Furthermore, its flexibility and elasticity, indicated by its elongation at break, was notably superior. When used as sausage casings, the OSA@HMT-SPS film effectively mitigated lipid oxidation in sausages better than both the SPS film and commercial collagen casings, owing to its low O2 permeability. As a result, the OSA@HMT-SPS casing presents significant promise as a plant-based sausage casing alternative.
Collapse
Affiliation(s)
- Yoonho Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| | - Jung-Soo Lee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
- Institute of Control Agents for Microorganisms, Korea University, Seoul, 02841 Republic of Korea
| | - Jaejoon Han
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
- Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 Republic of Korea
| |
Collapse
|
4
|
Wang L, Li D, Ye L, Zhi C, Zhang T, Miao M. Characterizations and film-forming properties of different fractionated high-amylose maize starches subjected to hydroxypropylation. Food Chem 2024; 440:138177. [PMID: 38134833 DOI: 10.1016/j.foodchem.2023.138177] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2023] [Revised: 12/02/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023]
Abstract
Dual-modifications of jet milling and hydroxypropylation were used to improve the functional properties of maize starch (HM, containing 67 % amylose). The fractions obtained in three sizes (HM-S, HM-M, HM-L) were further treated with 10 % and 30 % propylene oxide (PO10 and PO30). The infrared peak of starch at 2794 cm-1 indicated the successful introduction of hydroxypropyl groups. The molar degree of substitution (MS) increased with the degree of jet milling. The MS of HM-L-PO10 is 0.4, that of HM-M-PO10 is 0.7, and that of HM-S-PO10 is 0.9. The crystallinity of dual-modified HM increased, but the crystal type remained unchanged, still being B-type. Dual-modification significantly improved the performance of starch, and the higher the degree of modification, the better the optimization effect. The lowest enthalpy changes of gelatinization (ΔH = 3.49 J/g), the best freeze-thaw stability, the highest elongation at break (110.42 %) and transmittance (81.22 %) were shown in HM-S-PO30. The present study confirms that HM-S-PO30 films have the best physicochemical and mechanical properties, which provide new insights into optimizing starch-based packaging materials.
Collapse
Affiliation(s)
- Liping Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Dexiang Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Lei Ye
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Chaohui Zhi
- Jiangsu Longjun Environmental Protection Industrial Development Co., Ltd., Changzhou, Jiangsu 213000, China
| | - Tao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Ming Miao
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| |
Collapse
|
5
|
Ghoshal U, Paul R, Ali SI, Sarkar P, Sen K. Starch spectra of Ampelopteris prolifera (Retz.) Copel, a new addition to the existing lexicon and its comparison with a local potato cultivar (Solanum tuberosum L. cv. Kufri Jyoti). Int J Biol Macromol 2024; 266:131163. [PMID: 38547950 DOI: 10.1016/j.ijbiomac.2024.131163] [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: 08/06/2023] [Revised: 02/15/2024] [Accepted: 03/25/2024] [Indexed: 04/15/2024]
Abstract
Novel kinds of starch spectra were generated from a lesser-known plant, making this investigation unique. The recent trend of starch characterization shows the establishment of novel bioresources from nonconventional unexplored databases. The present endeavor was made to obtain the starch fingerprint of Ampelopteris prolifera (rhizome) belonging to seedless vascular plants. For comparison, a commercial local cultivar of potato (Kufri Jyoti) was taken. The starch particle of A. prolifera shows much uniqueness depicting its novelty viz., crystallinity index of 60.04 %, powder diffractogram at (2θ scale)17.57° to 39.78°; this diffractogram pattern is reported from this study as newer one i.e. R type(whereas potato starch is CB type); characteristic peak at 2θ = 20.07° suggests starch-lipid complex formation and V type crystallinity (i.e. RS 5 type); FTIR spectra showing the presence of more short chain branching; high gelatinization temperature(84.62 ± 0.10), particle size and zeta value of A. prolifera is 4.00 ± 0.81 μm and - 18.91 ± 3.58 mV respectively. Bragg's peak from the single crystal X-ray diffraction has been generated for the first time of A. prolifera. Extraction of the starch particle was performed in chilled water. Therefore, the present study suggests wide-spectrum commercial utility and cost-effective production.
Collapse
Affiliation(s)
- Utsha Ghoshal
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Raja Paul
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India
| | - Sk Imran Ali
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Priyanka Sarkar
- Department of Chemistry, University of Kalyani, Kalyani, Nadia, West Bengal, India
| | - Kakali Sen
- Deapartment of Botany, University of Kalyani, Kalyani-741235, Nadia, West Bengal, India.
| |
Collapse
|
6
|
Zhuang Y, Wang Y, Yang H. Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch. Food Chem 2024; 434:137510. [PMID: 37741233 DOI: 10.1016/j.foodchem.2023.137510] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 09/09/2023] [Accepted: 09/15/2023] [Indexed: 09/25/2023]
Abstract
The objective of this study was to investigate the effects of monovalent, divalent and trivalent cations on the physicochemical properties of potato starch. Cations decreased the water absorption in potato starch granules to cause lower swelling power, especially 0.02-0.04 mmol/g Fe3+ or 0.01-0.04 mmol/g Al3+, but 0.01 mmol/g trivalent cation led more amylose dissolving into the water to cause higher solubility. High concentration of divalent or trivalent cations markedly decreased the viscosity in potato starch paste during further heating and cooling, resulting in the decreases of the trough and finial viscosity, especially 0.04 mmol/g Fe3+. Higher valence of cations decreased the gel strength in potato starch, especially 0.02-0.04 mmol/g Fe3+ or Al3+. Higher valence of cations decreased the starch gel binding with the water and caused lower water holding capacity. In general, a higher valence of cations caused more changes in the physicochemical characteristics of potato starch.
Collapse
Affiliation(s)
- Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China.
| |
Collapse
|
7
|
Seh MA, Amin T, Hussain SZ, Bashir O, Bashir S, Makroo HA, Jan S, Yousouf M, Manzoor S, Gani G, Kaur G, Dar BN, Fayaz U, Shah IA. Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas. Int J Biol Macromol 2023; 253:126612. [PMID: 37652335 DOI: 10.1016/j.ijbiomac.2023.126612] [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: 02/04/2023] [Revised: 08/21/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
Starches were isolated from five oat varieties (SFO-1, SFO-3, Sabzar, SKO-20 and SKO-96) grown in North-Western Himalayas of India. Moisture content of the varieties ranged from 9.25 ± 0.09 to 13.21 ± 0.11 %, indicating their shelf-stability. Results suggested >90 % purity of starches as was evident from values of ash, proteins, and lipids. Amylose content results showed that all starches fall within category of intermediate-amylose starches. Lambdamax, blue value and OD620/550 were found significantly (p ≤ 0.05) higher in SKO-20. Sabzar exhibited higher starch hydrolysis percentage of 85.16 % whereas, lowest was observed in SKO-20 (78.12 %). Degree of syneresis was higher in SKO-20 however, its freeze-thaw stability was lesser. Wide peak in FTIR spectra at 3320 cm-1 confirms nature of starches. SKO-20 exhibited significantly higher onset gelatinization temperature (65.19 ± 1.06 °C) and enthalpy (15.78 ± 0.15 J/g) whereas, Sabzar exhibited lowest enthalpy. Pasting characteristics indicated lowest and highest final viscosity in SKO-20 (341.30 ± 2.11 mPas) and SKO-96 (1470 ± 4.56 mPas), respectively. SEM results indicated irregular and polygonal shape of starches with size <10 μm. SKO-20 exhibited lowest disintegration time of 2.08 ± 0.01 min and Sabzar showed highest (3.31 ± 0.07 min). SKO-20 released more curcumin (71.28 %) whereas, Sabzar released less. This suggests that SKO-20 could be used as better excipient for delivery of curcumin at target site.
Collapse
Affiliation(s)
- Mohammad Amaan Seh
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Tawheed Amin
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India.
| | - Syed Zameer Hussain
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Omar Bashir
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144401, Punjab, India.
| | - Shubli Bashir
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Hilal A Makroo
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Samar Jan
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Monisa Yousouf
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Sobiya Manzoor
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gousia Gani
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Gurkirat Kaur
- Electron Microscopy and Nano-Science Lab, Punjab Agricultural University, Ludhiana, India
| | - B N Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir, Awantipora 192122, Jammu and Kashmir, India
| | - Ufaq Fayaz
- Division of Food Science and Technology, Sher e Kashmir University of Agricultural Sciences and Technology of Kashmir, Shalimar 190025, Jammu and Kashmir, India
| | - Immad A Shah
- Indian Council of Medical Research-National Institute of Occupational Health, Ahmedabad 380016, Gujarat, India
| |
Collapse
|
8
|
Chauhan M, Kalaivendan RGT, Eazhumalai G, Annapure US. Atmospheric pressure pin-to-plate cold plasma effect on physicochemical, functional, pasting, thermal, and structural characteristics of proso-millet starch. Food Res Int 2023; 173:113444. [PMID: 37803769 DOI: 10.1016/j.foodres.2023.113444] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 09/08/2023] [Accepted: 09/09/2023] [Indexed: 10/08/2023]
Abstract
The present work aimed to study the influence of atmospheric pressure pin-to-plate cold plasma on the physicochemical (pH, moisture, and amylose content), functional (water & oil binding capacity, solubility & swelling power, paste clarity on storage, pasting), powder flow, thermal and structural (FTIR, XRD, and SEM) characteristics at an input voltage of 170-230 V for 5-15 min. The starch surface modification by cold plasma was seen in the SEM images which cause the surge in WBC (1.54 g/g to 1.93 g/g), OBC (2.22 g/g to 2.79 g/g), solubility (3.05-5.38% at 70 °C; 37.11-52.98% at 90 °C) and swelling power (5.39-7.83% at 70 °C; 25.67-35.33% at 90 °C) of starch. Reduction in the amylose content (27.82% to 25.07%) via plasma-induced depolymerization resists the retrogradation tendency, thereby increasing the paste clarity (up to ̴ 39%) during the 5 days of refrigerated storage. However, the paste viscosity is reduced after cold plasma treatment yielding low-strength starch pastes. The relative crystallinity of starch increased (37.35% to 45.36%) by the plasma-induced fragmented starch granules which would aggregate and broaden the gelatinization temperature, but these starch fragments reduced the gelatinization enthalpy. The fundamental starch structure is conserved as seen in FTIR spectra. Thus, cold plasma aids in the production of soluble, low-viscous, stable, and clear paste-forming depolymerized proso-millet starch.
Collapse
Affiliation(s)
- Manish Chauhan
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India
| | | | - Gunaseelan Eazhumalai
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India
| | - Uday S Annapure
- Department of Food Engineering Technology, Institute of Chemical Technology, Mumbai, India; Institute of Chemical Technology, Marathwada Campus, Jalna, India.
| |
Collapse
|
9
|
Saho VTN, Njintang YN. Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon. BRAZ J BIOL 2023; 84:e269844. [PMID: 37436205 DOI: 10.1590/1519-6984.269844] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Accepted: 04/06/2023] [Indexed: 07/13/2023] Open
Abstract
Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%-44.85%. Morphological analysis of the starch granules showed bimodal distribution, multiple sizes and shapes from small spherical to the bigger kidney shape. Significant differences were observed among starch in light transmittance, firmness and gel strength. The thermal parameters of starches were evaluated using differential scanning calorimeter and significant differences were observed. The peak gelatinisation temperature was positively correlated to starch granule size but the amylose content showed no evidence of their impact on legume starch properties studied. The data reported can be useful to facilitate the selection of variety of legume and conditions closer to the desired application.
Collapse
Affiliation(s)
- V T N Saho
- University of Ngaoundere, Institute of Technology, Department of Food Engineering and Control of Quality, Ngaoundere, Cameroon
| | - Y N Njintang
- University of Ngaoundere, National School of Agro-Industrial Sciences - ENSAI, Ngaoundere, Adamaoua, Cameroon
| |
Collapse
|
10
|
Kang J, Huang-Fu ZY, Tian X, Cheng L, Zhang J, Liu Y, Liu Y, Wang S, Hu X, Zou L, Guo Q. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
|
11
|
Smita M, Meera K, Sundaramoorthy H, Jha D, Mohan BC, Pavithraa G, Reddy CK. Influence of γ-irradiation on physicochemical, functional, proximate, and antioxidant characteristics of pigmented rice flours. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1621-1632. [PMID: 37033314 PMCID: PMC10076485 DOI: 10.1007/s13197-023-05709-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/15/2023] [Accepted: 02/21/2023] [Indexed: 03/05/2023]
Abstract
In recent years, food irradiation using γ-rays is one of the most valuable practices for insect disinfestation in rice grains for extended shelf life. In this study, flours from four pigmented rice cultivars were exposed to γ-irradiation using 60Co at different doses (0, 5, 10, and 15 kGy). The impact of γ-irradiation on the physico-chemical, functional, and morphological characteristics of pigmented rice flours were analyzed. Results revealed that reduction in amylose content, pH, bulk density, tapped density, and syneresis, while solubility, water absorption capacity, and swelling power values increased significantly (p < 0.05). Pasting characteristics of pigmented rice flours also reduced after exposure to γ-irradiation. Morphological features of pigmented rice flour granules revealed no evidence of physical destruction after irradiation except for black kavuni flour. The structural analysis by FTIR confirms no effect of γ-irradiation on pigmented rice flours. Overall, the study revealed that irradiated pigmented rice flours with enhanced functional properties of less than 10 kGy can be effectively used in the development of value-added rice-based food products considering all the beneficial and safety aspects. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05709-z.
Collapse
Affiliation(s)
- M. Smita
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - K. Meera
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | | | - Dolly Jha
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - B. Chander Mohan
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - G. Pavithraa
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - Chagam Koteswara Reddy
- Department of Microbiology and Food Science & Technology, School of Science, GITAM (Deemed to be University), Visakhapatnam, 530045 India
| |
Collapse
|
12
|
Wang Y, Guo J, Wang C, Li Y, Bai Z, Luo D, Hu Y, Chen S. Effects of konjac glucomannan and freezing on thermal properties, rheology, digestibility and microstructure of starch isolated from wheat dough. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
|
13
|
High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 36] [Impact Index Per Article: 36.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
Collapse
|
14
|
Akarsha B, Shetty K, Krishnakumar G. Isolation, partial characterization and in vitro digestion of starch from Ariopsis peltata and Lagenandra toxicaria tuber. Heliyon 2022; 8:e11089. [PMID: 36281421 PMCID: PMC9586894 DOI: 10.1016/j.heliyon.2022.e11089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 02/14/2022] [Accepted: 10/10/2022] [Indexed: 11/06/2022] Open
Abstract
The starch from two aroid tuber viz. Ariopsis peltata and Lagenandra toxicaria were isolated and evaluated for their morphological, physical and chemical properties. The tubers of these plants are used as food and medicine by the indigenous communities. The starch yield from A. peltata tuber was 25 ± 1.7% with an amylose content of 10 ± 0.9%, while the tuber of L. toxicaria contained 28 ± 6.5% starch with 15 ± 0.5% of apparent amylose in it. The starch isolated from both the tubers was highly pure (99%) starch exhibiting an A-type X-ray diffraction pattern. The starch granules of L. toxicaria were of various shapes and exhibited a smooth surface without any cleft or break. While the starch granules of A. peltata were spherical with smooth surface, as well as rough surface. The breaks and clefts were apparent on the rough-surfaced granules. The gelatinization temperature range for A. peltata and L. toxicaria starch is approximately 23 °C and 19 °C respectively. A. peltata starch showed higher thermal stability compared to L. toxicaria starch and either of the starch was rapidly digestible as evident from in vitro digestion study. The physicochemical properties of both the starches render them stable to withstand extreme processing. Besides they also mimic simple sugar in digestibility. So it can be utilized as a substitute for simple sugars in brewing and pharmaceutical industries.
Collapse
|
15
|
Effects of Cross-Linking on Physicochemical and Film Properties of Lotus (Nelumbo nucifera G.) Seed Starch. Foods 2022; 11:foods11193069. [PMID: 36230145 PMCID: PMC9563257 DOI: 10.3390/foods11193069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2022] [Revised: 09/15/2022] [Accepted: 09/30/2022] [Indexed: 12/27/2022] Open
Abstract
Lotus seed starch was cross-linked using sodium trimetaphosphate (STMP) in varying amounts (1, 3, and 5%), and its rheological, pasting, thermal, and physicochemical properties were investigated. These cross-linked lotus seed starches (CL-LS-1, CL-LS-3, CL-LS-5) were also used to produce films (CL-LSFs), which were then examined for their mechanical characteristics, water vapor permeability, moisture content, opacity, thickness, and water solubility. After cross-linking, the solubility, amylose content, and swelling power of all the starch samples decreased. Cross-linking resulted in an increased pasting temperature, while peak viscosity (PV) decreased, with CL-LS-5 exhibiting the lowest peak viscosity (1640.22 MPa·s). In comparison to native starch, the thermal characteristics of CL-LS demonstrated greater gelatinization temperatures (To, Tp, Tc) and gelatinization enthalpy (ΔHgel). The gelatinization enthalpy of CL-LS varied between 152.70 and 214.16 J/g, while for native LS the value was 177.91 J/g. Lower moisture content, water solubility, and water vapor permeability were observed in the CL-LSFs. However, the cross-linking modification did not produce much effect on the film thickness. The highest tensile strength (12.52 MPa) and lowest elongation at break (26.11%) were found in CL-LSF-5. Thus, the starch films’ barrier and mechanical qualities were enhanced by cross-linking.
Collapse
|
16
|
Chandak A, Dhull SB, Chawla P, Fogarasi M, Fogarasi S. Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study. Foods 2022; 11:foods11192969. [PMID: 36230043 PMCID: PMC9562692 DOI: 10.3390/foods11192969] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 09/12/2022] [Accepted: 09/19/2022] [Indexed: 01/16/2023] Open
Abstract
A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.
Collapse
Affiliation(s)
- Ankita Chandak
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
| | - Sanju Bala Dhull
- Department of Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, India
- Correspondence: (S.B.D.); (M.F.)
| | - Prince Chawla
- Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
| | - Melinda Fogarasi
- Department of Food Engineering, University of Agricultural Sciences and Veterinary Medicine of ClujNapoca, CaleaMănăstur 3–5, 400372 Cluj-Napoca, Romania
- Correspondence: (S.B.D.); (M.F.)
| | - Szabolcs Fogarasi
- Department of Chemical Engineering, Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
- Interdisciplinary Research Institute on Bio-Nano-Sciences, Babeş-Bolyai University, 42 Treboniu LaurianStreet, 400271 Cluj-Napoca, Romania
| |
Collapse
|
17
|
Tappiban P, Zhao J, Zhang Y, Gao Y, Zhang L, Bao J. Effects of single and dual modifications through electron beam irradiation and hydroxypropylation on physicochemical properties of potato and corn starches. Int J Biol Macromol 2022; 220:1579-1588. [PMID: 36113603 DOI: 10.1016/j.ijbiomac.2022.09.091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 08/16/2022] [Accepted: 09/10/2022] [Indexed: 11/18/2022]
Abstract
In this study, electron beam irradiation (EBI; 2, 4, 6, 8 and 10 kGy), hydroxypropylation (HP) and dual modification of EBI-HP were applied to modify corn and potato starches. The results showed that the molar substitution (MS) of EBI-HP modified corn and potato starches were in the range of 0.060-0.087 and 0.080-0.124, respectively. After modifications, amylose content of corn (30.0 %) and potato (31.2 %) starches were declined to 24.2-28.1 % and 26.1-29.5 %, respectively, and relative crystallinity was reduced from 35.5 to 30.0 % for corn and 34.1 to 20.2 % for potato. Pasting properties decreased significantly in both starch sources with increasing irradiation dose. EBI decreased springiness, enthalpy of retrograded starch (ΔHr) and percentage of retrogradation (R%) on corn starches, which were different from those effects observed on potato starches. Meanwhile, HP increased peak viscosity up to 312.6 RVU and 1359.3 RVU for corn and potato starches, respectively. Moreover, EBI-HP was highly responsible for the decreases in the textural, gelatinization and retrogradation properties and relative crystallinity in both corn and potato starches. These results enhance the understanding of starch functionality modified by using both physical and chemical methods, and provide further insights on food and non-food applications.
Collapse
Affiliation(s)
- Piengtawan Tappiban
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
| | - Jiajia Zhao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yu Zhang
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yan Gao
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Lin Zhang
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
| |
Collapse
|
18
|
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
| |
Collapse
|
19
|
Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09753-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
20
|
Dimri S, Singh S. Structural, thermal and rheological properties of starches isolated from four different varieties of Indian barnyard millet (
Echinochloafrumentacea
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Smita Dimri
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology Sangrur Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology Sant Longowal Institute of Engineering & Technology Sangrur Punjab India
| |
Collapse
|
21
|
Bayati A, Javanmard M, Eikani MH, Sharifi A. The Effect of Starch Isolation method on morphological and Physicochemical Properties of Zagros Oak (
Quercus brantii
var. Persica) Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202200016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Abolfazl Bayati
- Food Technologies Group Institute of Chemical Engineering Iranian Research Organization for Science & Technology (IROST) Tehran Iran
| | - Majid Javanmard
- Food Technologies Group Institute of Chemical Engineering Iranian Research Organization for Science & Technology (IROST) Tehran Iran
| | - Mohammad Hasan Eikani
- Food Technologies Group Institute of Chemical Engineering Iranian Research Organization for Science & Technology (IROST) Tehran Iran
| | - Akram Sharifi
- Department of Food Science and Technology Faculty of Industrial and Mechanical Engineering Qazvin Branch Islamic Azad University Qazvin Iran
| |
Collapse
|
22
|
Hahor W, Thongprajukaew K, Nuntapong N, Saekhow S, Rungruangsak-Torrissen K, Dumrongrittamatt T, Phonchai A. Partial pretreatment of ingredient mixture effectively improved feed chemical composition, physicochemical properties and in vitro digestibility. Anim Feed Sci Technol 2022. [DOI: 10.1016/j.anifeedsci.2022.115216] [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]
|
23
|
Katyal M, Singh N, Kaur S. Physicochemical, Thermal and Pasting Properties of Starch Separated from Various Timely Sown and Delayed Sown (Heat Stressed) Wheat of Different Wheat Lines/Variety. STARCH-STARKE 2022. [DOI: 10.1002/star.202200003] [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)
- Mehak Katyal
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| | - Simarjit Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 India
| |
Collapse
|
24
|
Effect of atmospheric pressure non-thermal pin to plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch. Int J Biol Macromol 2022; 196:63-71. [PMID: 34896473 DOI: 10.1016/j.ijbiomac.2021.12.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 11/23/2021] [Accepted: 12/02/2021] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effect of atmospheric pressure non-thermal pin-to-plate plasma on the functional, rheological, thermal, and morphological properties of mango seed kernel starch. As cold plasma contains highly reactive species and free radicals, it is expected to cause noticeable modifications in the attributes of starch treated. The isolated mango seed kernel starch was subjected to the plasma treatment of input voltages 170 and 230 V for 15 and 30 min of exposure. Water adsorption, swelling, and solubility at lower temperatures. There has been a significant reduction (p < 0.05) in pH values of starch from 7.09 to 6.16 and also the desirable reduction in turbidity values by 42.60%. However, there has been no significant change in the oil and water binding behavior of the starch. The FTIR spectra of MSKS demonstrate the formation of amines which contributes to the better hydrophilic nature of the starch. The structural modification has been adequately confirmed by SEM images. The maximum voltage and time combination, lead to depolymerization of starch which is supported by NMR spectra thus affecting thermal and rheological properties. The application of cold plasma-modified MSKS in food would facilitate stable and smooth textural development.
Collapse
|
25
|
Charoenthai N, Sanga‐ngam T, Kasemwong K, Sungthongjeen S, Puttipipatkhachorn S. Characterization of Hydroxypropyl Tapioca Starch and Its Pregelatinized Starch as Tablet Disintegrants. STARCH-STARKE 2022. [DOI: 10.1002/star.202100263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Nattawut Charoenthai
- Department of Manufacturing Pharmacy Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
- Center of Innovative Pharmacy for Pharmaceutical and Herbal Product Development Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
| | - Theerapong Sanga‐ngam
- Department of Manufacturing Pharmacy Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
| | - Kittiwut Kasemwong
- National Nanotechnology Center National Science and Technology Development Agency Pathumthani 12120 Thailand
| | - Srisagul Sungthongjeen
- Department of Pharmaceutical Technology Faculty of Pharmaceutical Sciences Naresuan University Phitsanulok 65000 Thailand
| | - Satit Puttipipatkhachorn
- Department of Manufacturing Pharmacy Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
- Center of Innovative Pharmacy for Pharmaceutical and Herbal Product Development Faculty of Pharmacy Mahidol University Bangkok 10400 Thailand
| |
Collapse
|
26
|
Development and Characterization of Active Native and Cross-Linked Pearl Millet Starch-Based Film Loaded with Fenugreek Oil. Foods 2021; 10:foods10123097. [PMID: 34945648 PMCID: PMC8700877 DOI: 10.3390/foods10123097] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Revised: 11/23/2021] [Accepted: 12/07/2021] [Indexed: 12/25/2022] Open
Abstract
In this study, cross-linked pearl millet starch and fenugreek oil was used to develop active starch edible films to overcome the limitations of native starch and to substitute artificial preservatives with natural one. The starch was cross-linked at three levels (1%, 3% and 5%) using sodium trimetaphosphate (STMP), and physicochemical properties were studied. Moreover, a comparative study was conducted among four samples of films prepared using native starch, cross-linked starch, and native and cross-linked starch loaded with fenugreek oil for physical, thermal, mechanical, morphological, and antibacterial properties. The solubility, swelling, and amylose content of native and modified starch varied from 11.25–12.75%, 12.91–15.10 g/g, and 8.97–16.55%, respectively. The values of these parameters were reduced as the concentration of STMP increased. Cross-linked starch films showed lower moisture, solubility, water vapor permeability(WVP), and elongation at break (EB) values while having higher thickness, opacity, thermal, and tensile strength values. The microscopic images of cross-linked starch films showed smooth surfaces and the absence of ridges, pores, and cracks. The films loaded with fenugreek oil showed different results; the moisture content, water solubility, and tensile strength were decreased while thickness, opacity, WVP, and EB were increased. The onset temperature and peak temperature were lower, while enthalpy of gelatinization was increased to a greater extent than films without oil. The addition of fenugreek oil to films showed a good inhibition area of 40.22% for native+oil films and 41.53% for cross-linked+oil films % against Escherichia coli. This study confirmed the successful utilization of fenugreek oil as a very effective antimicrobial agent in preparing edible films.
Collapse
|
27
|
Song F, Zhang B, Ge X, Jiang Y. Preparation of self-reinforced starch films for use as hard capsule material. Int J Biol Macromol 2021; 189:715-721. [PMID: 34464639 DOI: 10.1016/j.ijbiomac.2021.08.181] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2021] [Revised: 08/19/2021] [Accepted: 08/25/2021] [Indexed: 01/16/2023]
Abstract
A strategy for preparation of self-reinforced starch films for use as hard capsule material is introduced. In this study, the hydroxypropylated-crosslinked potato starch (HCPS) was prepared and used to reinforce the hydroxypropylated-hydrolyzed potato starch (HHPS) films. The paste properties of starch samples and the morphology of starch films were investigated by a rapid visco analyzer (RVA) and scanning electron microscope (SEM), respectively. It was found that the matrix/particle interface was greatly improved after the hydroxypropylation of crosslinked starch. The strain and toughness of the starch composite films were increased by about 30% and 50% after addition of 10 wt% HCPS particles, respectively. In addition, the self-reinforced starch film also had good oxygen barrier property, with its oxygen permeating coefficient (OPC) at 5.09 × 10-12 cm3·cm/cm2·s·cmHg (50% RH). The fragmentation rate of starch capsules has also decreased, indicating it is an alternative material for the preparation of hard capsules.
Collapse
Affiliation(s)
- Fuchen Song
- School of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China
| | - Botao Zhang
- School of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China
| | - Xuesong Ge
- Qingdao Industrial Energy Storage Research Institute, Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, Qingdao 266101, China; Center of Materials Science and Optoelectronics Engineering, University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Yijun Jiang
- School of Chemistry and Chemical Engineering, Qingdao University, Qingdao 266071, China.
| |
Collapse
|
28
|
Javadian N, Mohammadi Nafchi A, Bolandi M. The effects of dual modification on functional, microstructural, and thermal properties of tapioca starch. Food Sci Nutr 2021; 9:5467-5476. [PMID: 34646517 PMCID: PMC8498069 DOI: 10.1002/fsn3.2506] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 07/23/2021] [Accepted: 07/25/2021] [Indexed: 11/12/2022] Open
Abstract
The aim of this study was to investigate the effects of dual modification on the functional, microstructural, and thermal properties of tapioca starch. Tapioca starch was first hydrolyzed by 0.14 M HCl for 0, 6, 12, 18, and 24 hr and then hydroxypropylated by adding 0%, 10%, 20%, and 30% (v/w) propylene oxide. The degree of hydroxypropylation, solubility, water absorption, rheological, thermal, and microstructure characterization of dually modified tapioca starch was determined. Hydroxypropylation did not cause any considerable changes in the starch granular size and shape of tapioca starch. Acid hydrolysis disrupts the starch granules, and the starches with smaller sizes were produced. The degree of molar substitution (DS) of dual modified starches ranged from 0.118 to 0.270. The dual modified starches significantly had higher solubility than native starch (p < .05). Hydrolysis of starches with acid decreases swelling power while hydroxypropylation increases the swelling power. The results also showed lower gelatinization (To, Tp, Tc, and ΔH) and pasting parameters (the peak and final viscosity, peak time, and pasting temperature) for the dual modified starches than other treatments. In summary, this study showed that dually modified tapioca starch has potential application in dip molding and coating.
Collapse
Affiliation(s)
- Neda Javadian
- Department of Food Science and TechnologyIslamic Azad UniversityDamghanIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and TechnologyIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Marzieh Bolandi
- Department of Food Science and TechnologyIslamic Azad UniversityDamghanIran
| |
Collapse
|
29
|
Abstract
Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet starches ranged from 11.01% to 16.61%, 14.43 to 18.83 g/g, and 15.2% to 25.9%, respectively. Significant differences (p < 0.05) were found with different pasting parameters, and the highest peak (2985 cP), breakdown (1618 cP), and final viscosity (3665 cP) were observed for barnyard, proso, and finger millet starch, respectively. Little millet starch achieved the highest pasting temperature. All starches showed A-type crystalline patterns, and relative crystallinity was observed at levels of 24.73% to 32.62%, with proso millet starch achieving the highest value. The light transmittance of starches varied from 3.3% to 5.2%, with proso millet starch showing the highest transparency. Significant differences (p < 0.05) were observed in the water solubility, thickness, opacity and mechanical characteristics of films. The results of the present study facilitate a better assessment of the functional characteristics of millet starches for their possible applications in the preparation of starch films.
Collapse
|
30
|
Stephen J, Manoharan D, Boopathy B, Rajan A, Radhakrishnan M. Investigation of hydrogel temperature and concentration on tapioca xerogel formation. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13833] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Jaspin Stephen
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Dharini Manoharan
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Bhavadharini Boopathy
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Anbarasan Rajan
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology (IIFPT) Thanjavur India
| |
Collapse
|
31
|
Boopathy B, Stephen J, Rajan A, Radhakrishnan M. Evaluation of temperature and concentration on the development of rice hydrogel and 2D xerogel. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15853] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Bhavadharini Boopathy
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| | - Jaspin Stephen
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| | - Anbarasan Rajan
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| | - Mahendran Radhakrishnan
- Associate Professor and Head, Centre of Excellence in Nonthermal Processing Indian Institute of Food Processing Technology Thanjavur India
| |
Collapse
|
32
|
Noor N, Gani A, Jhan F, Jenno JLH, Arif Dar M. Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties. ULTRASONICS SONOCHEMISTRY 2021; 76:105655. [PMID: 34225214 PMCID: PMC8259399 DOI: 10.1016/j.ultsonch.2021.105655] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 06/21/2021] [Accepted: 06/24/2021] [Indexed: 05/04/2023]
Abstract
Resistant starch type 2 (RS) was isolated from lotus stem using enzymatic digestion method. The isolated RS was subjected to ultrasonication (US) at different sonication power (100-400 W). The US treated and untreated RS samples were characterized using dynamic light scattering (DLS), scanning electron microscopy (SEM), light microscopy and Fourier transform infrared spectroscopy (FT-IR). DLS revealed that particle size of RS decreased from 12.80 µm to 413.19 nm and zeta potential increased from -12.34 mV to -26.09 mV with the increase in sonication power. SEM revealed smaller, disintegrated and irregular shaped RS particles after ultrasonication. FT-IR showed the decreased the band intensity at 995 cm-1 and 1047 cm-1 signifying that US treatment decreased the crystallinity of RS and increased its amorphous character. The bile acid binding, anti-oxidant and pancreatic lipase inhibition activity of samples also increased significantly (p < 0.05) with the increase in sonication power. Increase in US power however increased the values of hydrolysis from 23.11 ± 1.09 to 36.06 ± 0.13% and gylcemic index from 52.39 ± 0.38 to 59.50 ± 0.11. Overall, the non-thermal process of ultrasonic treatment can be used to change the structural, morphological and nutraceutical profile of lotus stem resistant starch which can have great food and pharamaceutical applications.
Collapse
Affiliation(s)
- Nairah Noor
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
| | - Faiza Jhan
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - J L H Jenno
- Department of Food Science and Technology, University of Kashmir, Srinagar 190006, India
| | - Mohd Arif Dar
- Department of Physics, Annamalai University, Annamalinagar, India
| |
Collapse
|
33
|
Effects of post-silking low temperature on the physicochemical properties of waxy maize starch. Int J Biol Macromol 2021; 188:160-168. [PMID: 34343585 DOI: 10.1016/j.ijbiomac.2021.07.171] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 07/20/2021] [Accepted: 07/23/2021] [Indexed: 12/15/2022]
Abstract
Low temperature (LT) at late growth stages is an important abiotic stress that affects the grain end-use quality of summer maize. In the present work, two experiments were conducted to study the effects of LT on the structural and functional properties of starches using two waxy maize hybrids ('Suyunuo5' and 'Yunuo7'). In field trial, the plants were sown on July 1 (normal sowing date) and August 1 (late sowing date). In pot trial, the plants were sown on July 1, grown at natural environment till silking, and suffered two post-silking temperatures (normal temperature and LT were set as 28/20 and 23/15 °C, respectively). The result showed that the starch was composed of more small granules with oval polytope when sown late (August 1) or subjected to LT post-silking. The LT-stressed starch presented high proportion of short amylopectin chains and low relative crystallinity (RC). LT reduced the pasting viscosity, gelatinization enthalpy, and gelatinization temperatures but increased the retrogradation tendency. In conclusion, the low pasting viscosity and high retrogradation tendency under LT condition were caused by the decreased granule size, amylopectin chain length, and RC.
Collapse
|
34
|
Punia Bangar S, Nehra M, Siroha AK, Petrů M, Ilyas RA, Devi U, Devi P. Development and Characterization of Physical Modified Pearl Millet Starch-Based Films. Foods 2021; 10:1609. [PMID: 34359479 PMCID: PMC8304386 DOI: 10.3390/foods10071609] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/19/2021] [Accepted: 07/07/2021] [Indexed: 01/31/2023] Open
Abstract
Pearl millet is an underutilized and drought-resistant crop that is mainly used for animal feed and fodder. Starch (70%) is the main constituent of the pearl millet grain; this starch may be a good substitute for major sources of starch such as corn, rice, potatoes, etc. Starch was isolated from pearl millet grains and modified with different physical treatments (heat-moisture (HMT), microwave (MT), and sonication treatment (ST)). The amylose content and swelling capacity of the starches decreased after HMT and MT, while the reverse was observed for ST. Transition temperatures (onset (To), peak of gelatinization (Tp), and conclusion (Tc)) of the starches ranged from 62.92-76.16 °C, 67.95-81.05 °C, and 73.78-84.50 °C, respectively. After modification (HMT, MT, and ST), an increase in the transition temperatures was observed. Peak-viscosity of the native starch was observed to be 995 mPa.s., which was higher than the starch modified with HMT and MT. Rheological characteristics (storage modulus (G') and loss modulus (G'')) of the native and modified starches differed from 1039 to 1730 Pa and 83 to 94 Pa; the largest value was found for starch treated with ST and HMT. SEM showed cracks and holes on granule surfaces after HMT as well as MT starch granules. Films were prepared using both native and modified starches. The modification of the starches with different treatments had a significant impact on the moisture, transmittance, and solubility of films. The findings of this study will provide a better understanding of the functional properties of pearl millet starch for its possible utilization in film formation.
Collapse
Affiliation(s)
- Sneh Punia Bangar
- Department Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29631, USA
| | - Manju Nehra
- Department Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India; (M.N.); (U.D.); (P.D.)
| | - Anil Kumar Siroha
- Department Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India; (M.N.); (U.D.); (P.D.)
| | - Michal Petrů
- Institute for Nanomaterials, Advanced Technologies and Innovation (CXI), Technical University of Liberec, Studentská 2, 461 17 Liberec, Czech Republic;
| | - Rushdan Ahmad Ilyas
- Faculty of Engineering, School of Chemical and Energy Engineering, Universiti Teknologi Malaysia, UTM, Johor Bahru 81310, Johor, Malaysia;
- Centre for Advanced Composite Materials (CACM), Universiti Teknologi Malaysia, UTM, Johor Bahru 81310, Johor, Malaysia
| | - Urmila Devi
- Department Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India; (M.N.); (U.D.); (P.D.)
| | - Priyanka Devi
- Department Food Science and Technology, Chaudhary Devi Lal University, Sirsa 125055, Haryana, India; (M.N.); (U.D.); (P.D.)
| |
Collapse
|
35
|
VELASQUEZ Barreto FFLUKER, Bello-Pérez LA. Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Frank FLUKER VELASQUEZ Barreto
- Instituto de Investigación, Universidad Católica Los Angeles de Chimbote, Chimbote, Perú
- Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Autónoma de Chota, Chota, Perú
| | | |
Collapse
|
36
|
Physico-chemical, functional and antioxidant properties of wild barnyard grass (Echinochloa crusgalli L.) seed flour as affected by gamma-irradiation. Radiat Phys Chem Oxf Engl 1993 2021. [DOI: 10.1016/j.radphyschem.2021.109409] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
37
|
Navaf M, Sunooj KV, Aaliya B, Sudheesh C, Akhila PP, Sabu S, Sasidharan A, George J. Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility. Int J Biol Macromol 2021; 182:554-563. [PMID: 33848545 DOI: 10.1016/j.ijbiomac.2021.04.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/15/2022]
Abstract
Starch from talipot palm trunk (Corypha umbraculifera L.), a new starch source, was treated with different citric acid concentrations (5%, 10%, 20%, and 40% of the dry weight of starch) to produce citrate starch. The influence of citric acid treatment on physicochemical, pasting, structural, thermal, rheological, and digestibility properties of talipot palm starch were studied. A new peak at 1728 cm-1 was observed in the Fourier-transform infrared spectroscopy (FTIR) spectra of citric acid-treated starches, which confirmed the formation of an ester bond between starch molecule and citric acid. The crystalline pattern of talipot palm starch was unaffected by citric acid treatment, whereas the relative crystallinity decreased from 16.35% to 3.06%. The Rapid Visco Analysis of starch treated with citric acid did not show any characteristic peaks, however, the untreated starch showed a peak viscosity of 3646 cP. The gelatinization parameters decreased with an increase in the degree of substitution, and the enthalpy of gelatinization (ΔHgel) decreased from 11.19 J/g to 6.37 J/g. The in-vitro digestibility of talipot palm starch was decreased by citric acid treatment, and that of the slowly digestible starch (SDS) and resistant starches (RS) increased significantly (p ≤ 0.05) from 31.71% to 39.43% and 37.55% to 53.38%, respectively.
Collapse
Affiliation(s)
- Muhammed Navaf
- 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 Process and Technology, Kerala University of Fisheries and Ocean Studies, Kochi 682506, India
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India
| |
Collapse
|
38
|
Lee BH, Choi HW. Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process. Food Sci Biotechnol 2021; 30:541-544. [PMID: 33936845 DOI: 10.1007/s10068-021-00889-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 01/31/2021] [Accepted: 02/09/2021] [Indexed: 10/21/2022] Open
Abstract
Physical homogenization was applied to the production of a starch-lipid complex formed through a hydrophobic interaction between amylose and fatty acid molecules. In addition, vegetable oils as a source of fatty acids and wheat starch as a source of amylose molecules were used to produce the starch-lipid complex. The complex index was significantly (p < 0.05) increased through the homogenization, leading to the release of the amylose molecules from the starch granules and a high dispersibility of the fatty acids. In particular, the viscosity characteristics clearly demonstrated a dramatic improvement in the structural stability and retrogradation behavior as a result of the homogenization treatment. Vegetable oils with homogenization can be utilized to produce the starch-lipid complex as a food ingredient with an extended shelf-life and the improved rheological properties. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-021-00889-w.
Collapse
Affiliation(s)
- Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120 Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju, 55069 Republic of Korea
| |
Collapse
|
39
|
Chen Y, Hao Y, Li S, Luo Z, Gao Q. Preparation of hydroxybutyl starch with a high degree of substitution and its application in temperature-sensitive hydrogels. Food Chem 2021; 355:129472. [PMID: 33780791 DOI: 10.1016/j.foodchem.2021.129472] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 02/04/2021] [Accepted: 02/22/2021] [Indexed: 10/22/2022]
Abstract
In this work, hydroxybutyl starch prepared by acid, alkali, and acid-base synergistic pretreatments from waxy corn starch exhibited great potential for preparing temperature-sensitive hydrogels. The degree of substitution, morphology, and group structure of hydroxybutyl starch were determined. The hydroxybutyl starch prepared by acid-base synergistic pretreatment had the highest degree of substitution. Relative to the native starch, the surface of hydroxybutyl starch particles was smoother and rounder. The formation, microstructure, and properties of temperature-sensitive hydrogels were also determined in this work. The results indicated that the temperature-sensitive hydrogels containing hydroxybutyl starch had irregular pore structures and higher water absorption rates. As the starch content increased, the pore size of these hydrogels increased and then decreased, the water absorption rate increased and the deswelling rate decreased. The equilibrium swelling ratio of the hydrogel prepared by hydroxybutyl starch was greater than that of native starch.
Collapse
Affiliation(s)
- Yun Chen
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Yacheng Hao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Sai Li
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Zhigang Luo
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
| |
Collapse
|
40
|
Stephen J, Manoharan D, Radhakrishnan M. Corn morphlour hydrogel to xerogel formation and its oleomorphic shape-shifting. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110360] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
41
|
Zehra N, Ali TM, Hasnain A. Combined effects of hydroxypropylation and alcoholic alkaline treatment on structural, functional and rheological characteristics of sorghum and corn starches. Int J Biol Macromol 2021; 174:22-31. [PMID: 33476623 DOI: 10.1016/j.ijbiomac.2021.01.096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2020] [Revised: 01/04/2021] [Accepted: 01/14/2021] [Indexed: 10/22/2022]
Abstract
This study describes the effects of hydroxypropylation (HP) on sorghum and corn cold water soluble (CWS) starches prepared via alcoholic alkaline treatment (AAT). Propylene oxide (5% and 12% on starch weight basis) was used to modify both sorghum and corn starches. SEM analysis revealed that HP modification prior to AAT altered the granular morphology of native CWS starches. The characteristic peaks at 2980.28 cm-1 and 2979.87 cm-1 indicated the presence of hydroxypropyl groups and the complete loss of the granular order for HS12-CWS (hydroxypropylated sorghum CWS starch treated with 12% propylene oxide based on dry starch weight) and HC12-CWS (hydroxypropylated corn CWS starch treated with 12% propylene oxide based on dry starch weight) starches. Increase in swelling power and water binding capacity of HP modified CWS starches was observed. However, Percent transmittance was significantly reduced due to fragmented water-soluble granules. HP-modified CWS starch gels exhibited a more rigid gel network. Broader linear viscoelastic range suggesting greater stability and well dispersed behavior of HP-CWS starches. High G' values of HP-CWS starches were due to the ordered and elastic gel network that resisted deformation. Furthermore, all HP-CWS starches exhibited higher shear and thermal resistance compared to unmodified CWS starches.
Collapse
Affiliation(s)
- Nusrat Zehra
- Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan.
| | - Tahira Mohsin Ali
- Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology, University of Karachi, 75270 Karachi, Pakistan
| |
Collapse
|
42
|
Physicochemical properties of starch-wheat germ oil complex and its effects on water distribution and hardness of noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110211] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
43
|
Barros DR, Carvalho APMG, da Silva EO, Sampaio UM, de Souza SM, Sanches EA, de Souza Sant'Ana A, Clerici MTPS, Campelo PH. Ariá (Goeppertia allouia) Brazilian Amazon tuber as a non-conventional starch source for foods. Int J Biol Macromol 2020; 168:187-194. [PMID: 33248054 DOI: 10.1016/j.ijbiomac.2020.11.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 10/20/2020] [Accepted: 11/08/2020] [Indexed: 11/16/2022]
Abstract
Ariá (Goeppertia allouia) is a tuber from the arrowroot's family widely found in the Brazilian Amazon. The tuber has a flavor similar to corn, besides high retrogradation when cooked, differing from other commercial starches. To enhance its added value, the Ariá starch was extracted to evaluate its potential as a food ingredient. The Ariá starch was compared to the commercially available corn and potato starches regarding their physicochemical, thermal, structural, and rheological properties based on the Duncan's test (p-value <0.05). The Ariá starch presented high amylose content (~38% w/w). Furthermore, the X-ray diffraction pattern confirmed its Type-C crystalline structure. The rheological properties showed that the starch gels presented high hardness and retrogradation as other studied starches. Ariá has great potential as a source of starch with low digestibility, increasing the satiety of food products.
Collapse
Affiliation(s)
- Domingos Rodrigues Barros
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Ana Paula Miléo Guerra Carvalho
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Federal Institute of Education, Science and Technology of Amazonas, Manaus, Amazonas, Brazil
| | - Erica Oliveira da Silva
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil
| | - Ulliana Marques Sampaio
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | | | - Edgar Aparecido Sanches
- Laboratory of Nanostructured Polymers (NANOPOL/@nanopol_ufam), Federal University of Amazonas, Manaus, Amazonas 69077-000, Brazil
| | - Anderson de Souza Sant'Ana
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil.
| | - Pedro Henrique Campelo
- Amazon Food Innovation and Biotechnology Research Group (gIBA), Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, Monteiro Lobato, 80, Campinas, São Paulo, Brazil; School of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas 69077-00, Brazil.
| |
Collapse
|
44
|
Mehfooz T, Ali TM, Ahsan M, Abdullah S, Hasnain A. Morphological, functional and thermal characteristics of hydroxypropylated-crosslinked barley starches. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00624-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
45
|
Effect of cross-linking on physico-chemical, thermal, pasting, in vitro digestibility and film forming properties of Faba bean (Vicia faba L.) starch. Int J Biol Macromol 2020; 159:243-249. [DOI: 10.1016/j.ijbiomac.2020.05.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 05/02/2020] [Accepted: 05/03/2020] [Indexed: 01/24/2023]
|
46
|
Wang W, Shi YC. Gelatinization, pasting and retrogradation properties of hydroxypropylated normal wheat, waxy wheat, and waxy maize starches. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105910] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
47
|
Punia S, Dhull SB, Kunner P, Rohilla S. Effect of γ-radiation on physico-chemical, morphological and thermal characteristics of lotus seed (Nelumbo nucifera) starch. Int J Biol Macromol 2020; 157:584-590. [DOI: 10.1016/j.ijbiomac.2020.04.181] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Accepted: 04/22/2020] [Indexed: 10/24/2022]
|
48
|
Kanatt SR. Irradiation as a tool for modifying tapioca starch and development of an active food packaging film with irradiated starch. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2020.108873] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
49
|
Moo-Huchin VM, Ac-Chim DM, Chim-Chi YA, Ríos-Soberanis CR, Ramos G, Yee-Madeira HT, Ortiz-Fernández A, Estrada-León RJ, Pérez-Pacheco E. Huaya (Melicoccus bijugatus) seed flour as a new source of starch: physicochemical, morphological, thermal and functional characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00573-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
50
|
Comparative studies on physicochemical properties of total, A- and B-type starch from soft and hard wheat varieties. Int J Biol Macromol 2020; 154:714-723. [DOI: 10.1016/j.ijbiomac.2020.03.150] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 03/16/2020] [Accepted: 03/16/2020] [Indexed: 11/17/2022]
|