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Ye SJ, Baik MY. Characteristics of physically modified starches. Food Sci Biotechnol 2023; 32:875-883. [PMID: 37123068 PMCID: PMC10130308 DOI: 10.1007/s10068-023-01284-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 01/27/2023] [Accepted: 02/10/2023] [Indexed: 03/06/2023] Open
Abstract
Starch is an abundant natural, non-toxic, biodegradable polymer. Due to its low price, it is used for various purposes in various fields such as the cosmetic, paper, and construction industries as well as the food industry. Due to recent consumer interest in clean label materials, physically modified starch is attracting attention. Manufacturing methods of physically modified starch include pregelatinization, hydrothermal treatment such as heat moisture treatment and annealing, hydrostatic pressure treatment, ultrasonic treatment, milling, and freezing. In this study, toward development of clean label materials, manufacturing methods and characteristics of physically modified starches were discussed.
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Affiliation(s)
- Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104 South Korea
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2
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Oliveira LC, Macnaughtan B, Gouseti O, Villas‐Boas F, Clerici MTPS, Bakalis S, Muttakin S, Cristianini M. Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15756] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Bill Macnaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough UK
| | - Ourania Gouseti
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Flávia Villas‐Boas
- Institute of Biosciences, Arts and Exact Sciences (IBILCE), Department of Food Engineering and Technology São Paulo State University “Júlio de Mesquita” São José do Rio Preto Brazil
| | - Maria T. P. S. Clerici
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Serafim Bakalis
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Syahrizal Muttakin
- School of Chemical Engineering University of Birmingham Birmingham UK
- Indonesian Agency for Agricultural Research and Development Jakarta Selatan Indonesia
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
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Neoh GKS, Dieters MJ, Tao K, Fox GP, Nguyen PTM, Gilbert RG. Late-Maturity Alpha-Amylase in Wheat ( Triticum aestivum) and Its Impact on Fresh White Sauce Qualities. Foods 2021; 10:foods10020201. [PMID: 33498449 PMCID: PMC7909430 DOI: 10.3390/foods10020201] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/06/2021] [Accepted: 01/19/2021] [Indexed: 11/21/2022] Open
Abstract
When wheat experiences a cold-temperature ‘shock’ during the late stage of grain filling, it triggers the abnormal synthesis of late-maturity α-amylase (LMA). This increases the enzyme content in affected grain, which can lead to a drastic reduction in falling number (FN). By commercial standards, a low FN is taken as an indication of inferior quality, deemed unsuitable for end-product usage. Hence, LMA-affected grains are either rejected or downgraded to feed grade at the grain receiving point. However, previous studies have found no substantial correlation between low FN-LMA and bread quality. The present study extends previous investigations to semi-solid food, evaluating the physical quality of fresh white sauce processed from LMA-affected flour. Results show that high-LMA flours had low FNs and exhibited poor pasting characteristics. However, gelation occurred in the presence of other components during fresh white sauce processing. This demonstrates that LMA-affected flours may have new applications in low-viscosity products.
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Affiliation(s)
- Galex K. S. Neoh
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Mark J. Dieters
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Keyu Tao
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
| | - Glen P. Fox
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Department of Food Science and Technology, University of California Davis, Davis, CA 95616, USA
| | - Phuong T. M. Nguyen
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;
| | - Robert G. Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, China; (G.K.S.N.); (K.T.)
- Centre for Nutrition and Food Science, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4072, Australia; (M.J.D.); (G.P.F.)
- Correspondence:
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Sabillón L, Stratton J, Rose D, Eskridge K, Bianchini A. Effect of high‐pressure processing on the microbial load and functionality of sugar‐cookie dough. Cereal Chem 2020. [DOI: 10.1002/cche.10377] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Luis Sabillón
- Department of Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- Department of Family and Consumer Sciences New Mexico State University Las Cruces NM USA
| | - Jayne Stratton
- Department of Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
| | - Devin Rose
- Department of Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- Department of Agronomy and Horticulture University of Nebraska‐Lincoln Lincoln NE USA
| | - Kent Eskridge
- Department of Statistics University of Nebraska‐Lincoln Lincoln NE USA
| | - Andréia Bianchini
- Department of Food Science and Technology University of Nebraska‐Lincoln Lincoln NE USA
- The Food Processing Center University of Nebraska‐Lincoln Lincoln NE USA
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Wang C, Xue Y, Yousaf L, Hu J, Shen Q. Effects of high hydrostatic pressure on the ordered structure including double helices and V-type single helices of rice starch. Int J Biol Macromol 2019; 144:1034-1042. [PMID: 31669464 DOI: 10.1016/j.ijbiomac.2019.09.180] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 09/10/2019] [Accepted: 09/22/2019] [Indexed: 10/25/2022]
Abstract
This study mainly aimed to investigate the influents of high hydrostatic pressure (HHP) on the ordered structures of starch, for this purpose, we compared the ordered structure of rice starch treated by HHP and heat, including long- and short-range ordered structures and thermodynamic properties at similar levels of gelatinization degree (DG). X-ray diffractometer, Fourier transform infrared spectrometer (FTIR), 13C cross polarization magic angle spinning/NMR, and Differential scanning calorimeter were used to detect crystal structure, band height ratio in FTIR spectra (R), double helix structure, and thermodynamic behavior. Results showed that HHP-treated rice starch (HHGS) had greater crystallinity, larger R, and more double helix and V-type single helix structures as compared to heat-treated rice starch (HGS) at a similar DG. The thermodynamic analysis illustrated that To of HHGS was lower as compared to HGS. The ordered structure of HHGS was close packaged. HHP simultaneously induced annealing and pressure-induced gelatinization until achieving a certain degree of gelatinization.
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Affiliation(s)
- Chao Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
| | - Laraib Yousaf
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China
| | - Jinrong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Plant Protein and Grain Processing, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing, Beijing 100083, China.
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Ahn JS, Shin JS, Kim MJ, Son GH, Kwon EG, Shim JY, Kim IY, Cho SM, Cho SR, Park BK. A study on comparative feeding value of corn flakes according to temperature and retention time in the pressurized steam chamber. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2019; 61:170-181. [PMID: 31333874 PMCID: PMC6582927 DOI: 10.5187/jast.2019.61.3.170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 05/13/2019] [Indexed: 12/04/2022]
Abstract
This study aimed to investigate the effects of temperature and retention time of
the pressurized steam chamber on the ruminal fermentation characteristics and
nutrient degradability of corn flakes in three Korean native Hanwoo cows and
three Holstein cows implanted with a ruminal fistula. Corn kernels were
categorized into 13 groups based on the chamber temperature (range,
100°C–116°C) and retention time (range, 700–950 s).
The pH value was lowest in T1 regardless of breed. Propionate concentration was
the highest in T2 (p < 0.05). Total-volatile fatty acid
(VFA) concentration was slightly but not significantly greater in T2 than in
other conditions. Dry matter (p < 0.05), starch, and
crude protein (p < 0.05) degradability were the highest
in T1. At different incubation times and with different breeds, dry matter,
starch, and crude protein degradability of corn flakes were the highest in T1.
Thus, the present results indicate that the optimal temperature and retention
time of the pressurized steam chamber should be 100°C–105°C
and 700–720 s.
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Affiliation(s)
- Jun Sang Ahn
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Korea
| | - Jung Suh Shin
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Min Ji Kim
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Gi Hwal Son
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Eung Gi Kwon
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Korea
| | - Jae Yoon Shim
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Il Young Kim
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Sung Myoun Cho
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Sang Rae Cho
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Korea
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Behera G, Sutar P. A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Santos LM, Oliveira FA, Ferreira EH, Rosenthal A. Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review. FOOD SCI TECHNOL INT 2017; 23:561-581. [PMID: 28605941 DOI: 10.1177/1082013217714670] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.
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Affiliation(s)
- Lígia Mr Santos
- 1 SENAI-RJ, Vassouras and Food Technology Department Federal Rural University of Rio de Janeiro, UFRRJ, Seropédica, Rio de Janeiro, Brazil
| | - Fabiano A Oliveira
- 2 Federal Center for Technological Education, Cefet / RJ, Valença, Rio de Janeiro, Brazil
| | - Elisa Hr Ferreira
- 3 Food Technology Department Federal Rural University of Rio de Janeiro, Seropédica, Rio de Janeiro, Brazil
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Abstract
Abstract
High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm2) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.
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Affiliation(s)
- Kazutaka Yamamoto
- Food Research Institute, National Agriculture and Food Research Organization, Ibaraki, Japan
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12
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13
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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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14
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Mohd Thani N, Mustapa Kamal SM, Taip FS, Awang Biak DR. Assessment on Rheological and Texture Properties of Xylitol-Substituted Dadih. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12100] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nurfatimah Mohd Thani
- Department of Process and Food Engineering; Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Siti Mazlina Mustapa Kamal
- Department of Process and Food Engineering; Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Farah Saleena Taip
- Department of Process and Food Engineering; Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
| | - Dayang Radiah Awang Biak
- Department of Chemical and Environmental Engineering; Faculty of Engineering; Universiti Putra Malaysia; Serdang Selangor 43400 Malaysia
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15
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Vallons KJR, Ryan LAM, Arendt EK. Pressure-Induced Gelatinization of Starch in Excess Water. Crit Rev Food Sci Nutr 2013; 54:399-409. [DOI: 10.1080/10408398.2011.587037] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Niazi MBK, Broekhuis AA. Production of amorphous starch powders by solution spray drying. J Appl Polym Sci 2012. [DOI: 10.1002/app.36551] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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17
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Kim HS, Kim BY, Baik MY. Application of Ultra High Pressure (UHP) in Starch Chemistry. Crit Rev Food Sci Nutr 2012; 52:123-41. [DOI: 10.1080/10408398.2010.498065] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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18
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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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19
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Li W, Zhang F, Liu P, Bai Y, Gao L, Shen Q. Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2010.11.008] [Citation(s) in RCA: 88] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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20
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Kraugerud OF, Jørgensen HY, Svihus B. Physical properties of extruded fish feed with inclusion of different plant (legumes, oilseeds, or cereals) meals. Anim Feed Sci Technol 2011. [DOI: 10.1016/j.anifeedsci.2010.11.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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21
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Pei-Ling L, Xiao-Song H, Qun S. Effect of high hydrostatic pressure on starches: A review. STARCH-STARKE 2010. [DOI: 10.1002/star.201000001] [Citation(s) in RCA: 102] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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22
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Orlowska M, Randzio SL. Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa. Ann N Y Acad Sci 2010; 1189:43-54. [DOI: 10.1111/j.1749-6632.2009.05205.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Fukami K, Kawai K, Hatta T, Taniguchi H, Yamamoto K. Physical Properties of Normal and Waxy Corn Starches Treated with High Hydrostatic Pressure. J Appl Glycosci (1999) 2010. [DOI: 10.5458/jag.57.67] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Huang SL, Jao CL, Hsu KC. Effects of Hydrostatic Pressure/Heat Combinations on Water Uptake and Gelatinization Characteristics of Japonica Rice Grains: A Kinetic Study. J Food Sci 2009; 74:E442-8. [DOI: 10.1111/j.1750-3841.2009.01329.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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25
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Han SH, Kim MJ, Lee SW, Rhee C. Influence of Reheating Method and Water Content on Change of the Physicochemical Properties of Retrograded Rice Starch. STARCH-STARKE 2009. [DOI: 10.1002/star.200800096] [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]
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Tan FJ, Dai WT, Hsu KC. Changes in gelatinization and rheological characteristics of japonica rice starch induced by pressure/heat combinations. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2008.11.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Kweon M, Slade L, Levine H. Role of glassy and crystalline transitions in the responses of corn starches to heat and high pressure treatments: Prediction of solute-induced barostabilty from solute-induced thermostability. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2007.08.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Baks T, Bruins ME, Matser AM, Janssen AEM, Boom RM. Effect of gelatinization and hydrolysis conditions on the selectivity of starch hydrolysis with alpha-amylase from Bacillus licheniformis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:488-495. [PMID: 18095648 DOI: 10.1021/jf072217j] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Enzymatic hydrolysis of starch can be used to obtain various valuable hydrolyzates with different compositions. The effects of starch pretreatment, enzyme addition point, and hydrolysis conditions on the hydrolyzate composition and reaction rate during wheat starch hydrolysis with alpha-amylase from Bacillus licheniformis were compared. Suspensions of native starch or starch gelatinized at different conditions either with or without enzyme were hydrolyzed. During hydrolysis, the oligosaccharide concentration, the dextrose equivalent, and the enzyme activity were determined. We found that the hydrolyzate composition was affected by the type of starch pretreatment and the enzyme addition point but that it was just minimally affected by the pressure applied during hydrolysis, as long as gelatinization was complete. The differences between hydrolysis of thermally gelatinized, high-pressure gelatinized, and native starch were explained by considering the granule structure and the specific surface area of the granules. These results show that the hydrolyzate composition can be influenced by choosing different process sequences and conditions.
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Affiliation(s)
- Tim Baks
- Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Building number 307 (Biotechnion), Bomenweg 2, 6703 HD, Wageningen, The Netherlands.
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Baks T, Bruins ME, Janssen AEM, Boom RM. Effect of Pressure and Temperature on the Gelatinization of Starch at Various Starch Concentrations. Biomacromolecules 2007; 9:296-304. [DOI: 10.1021/bm700814a] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tim Baks
- Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Biotechnion (Building number 307), Bomenweg 2, 6703 HD, Wageningen, the Netherlands
| | - Marieke E. Bruins
- Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Biotechnion (Building number 307), Bomenweg 2, 6703 HD, Wageningen, the Netherlands
| | - Anja E. M. Janssen
- Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Biotechnion (Building number 307), Bomenweg 2, 6703 HD, Wageningen, the Netherlands
| | - Remko M. Boom
- Food and Bioprocess Engineering Group, Wageningen University and Research Centre, Biotechnion (Building number 307), Bomenweg 2, 6703 HD, Wageningen, the Netherlands
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Buckow R, Weiss U, Heinz V, Knorr D. Stability and catalytic activity of alpha-amylase from barley malt at different pressure-temperature conditions. Biotechnol Bioeng 2007; 97:1-11. [PMID: 17013936 DOI: 10.1002/bit.21209] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
The impact of high hydrostatic pressure and temperature on the stability and catalytic activity of alpha-amylase from barley malt has been investigated. Inactivation experiments with alpha-amylase in the presence and absence of calcium ions have been carried out under combined pressure-temperature treatments in the range of 0.1-800 MPa and 30-75 degrees C. A stabilizing effect of Ca(2+) ions on the enzyme was found at all pressure-temperature combinations investigated. Kinetic analysis showed deviations of simple first-order reactions which were attributed to the presence of isoenzyme fractions. Polynomial models were used to describe the pressure-temperature dependence of the inactivation rate constants. Derived from that, pressure-temperature isokinetic diagrams were constructed, indicating synergistic and antagonistic effects of pressure and temperature on the inactivation of alpha-amylase. Pressure up to 200 MPa significantly stabilized the enzyme against temperature-induced inactivation. On the other hand, pressure also hampers the catalytic activity of alpha-amylase and a progressive deceleration of the conversion rate was detected at all temperatures investigated. However, for the overall reaction of blocked p-nitrophenyl maltoheptaoside cleavage and simultaneous occurring enzyme inactivation in ACES buffer (0.1 M, pH 5.6, 3.8 mM CaCl(2)), a maximum of substrate cleavage was identified at 152 MPa and 64 degrees C, yielding approximately 25% higher substrate conversion after 30 min, as compared to the maximum at ambient pressure and 59 degrees C.
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Affiliation(s)
- Roman Buckow
- Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany
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Kawai K, Fukami K, Yamamoto K. Effects of treatment pressure, holding time, and starch content on gelatinization and retrogradation properties of potato starch–water mixtures treated with high hydrostatic pressure. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2007.01.015] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Vittadini E, Carini E, Chiavaro E, Rovere P, Barbanti D. High pressure-induced tapioca starch gels: physico-chemical characterization and stability. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0611-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ahromrit A, Ledward D, Niranjan K. Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.03.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Kawai K, Fukami K, Yamamoto K. State diagram of potato starch–water mixtures treated with high hydrostatic pressure. Carbohydr Polym 2007. [DOI: 10.1016/j.carbpol.2006.06.026] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Doona CJ, Feeherry FE, Baik MY. Water dynamics and retrogradation of ultrahigh pressurized wheat starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:6719-24. [PMID: 16939331 DOI: 10.1021/jf061104h] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
The water dynamics and retrogradation kinetics behavior of gelatinized wheat starch by either ultrahigh pressure (UHP) processing or heat are investigated. Wheat starch completely gelatinized in the condition of 90, 000 psi at 25 degrees C for 30 min (pressurized gel) or 100 degrees C for 30 min (heated gel). The physical properties of the wheat starches were characterized in terms of proton relaxation times (T2 times) measured using time-domain nuclear magnetic resonance spectroscopy and evaluated using commercially available continuous distribution modeling software. Different T2 distributions in both micro- and millisecond ranges between pressurized and heated wheat starch gels suggest distinctively different water dynamics between pressurized and heated wheat starch gels. Smaller water self-diffusion coefficients were observed for pressurized wheat starch gels and are indicative of more restricted translational proton mobility than is observed with heated wheat starch gels. The physical characteristics associated with changes taking place during retrogradation were evaluated using melting curves obtained with differential scanning calorimetry. Less retrogradation was observed in pressurized wheat starch, and it may be related to a smaller quantity of freezable water in pressurized wheat starch. Starches comprise a major constituent of many foods proposed for commercial potential using UHP, and the present results furnish insight into the effect of UHP on starch gelatinization and the mechanism of retrogradation during storage.
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Affiliation(s)
- Christopher J Doona
- Combat Feeding Innovative Science Team, U.S. Army-Natick Soldier Center, RDECOM, Kansas Street, Natick, Massachusetts 01760-5018, USA
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Knorr D, Heinz V, Buckow R. High pressure application for food biopolymers. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS 2006; 1764:619-31. [PMID: 16540383 DOI: 10.1016/j.bbapap.2006.01.017] [Citation(s) in RCA: 207] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2005] [Revised: 01/23/2006] [Accepted: 01/23/2006] [Indexed: 11/18/2022]
Abstract
High hydrostatic pressure constitutes an efficient physical tool to modify food biopolymers, such as proteins or starches. This review presents data on the effects of high hydrostatic pressure in combination with temperature on protein stability, enzymatic activity and starch gelatinization. Attention is given to the protein thermodynamics in response to combined pressure and temperature treatments specifically on the pressure-temperature-isokineticity phase diagrams of selected enzymes, prions and starches relevant in food processing and biotechnology.
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Affiliation(s)
- Dietrich Knorr
- Department of Food Biotechnology and Food Process Engineering, Berlin Technical University, Königin-Luise-Str. 22, D-14195 Berlin, Germany.
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Randzio SL, Orlowska M. Simultaneous and in Situ Analysis of Thermal and Volumetric Properties of Starch Gelatinization over Wide Pressure and Temperature Ranges. Biomacromolecules 2005; 6:3045-50. [PMID: 16283725 DOI: 10.1021/bm0503569] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
A method for simultaneous and in situ analysis of thermal and volumetric properties of starch gelatinization from 0.1 to 100 MPa and from 283 to 430 K is described. The temperature of a very sensitive calorimetric detector containing a starch-water emulsion at a selected pressure is programmed to rise at a slow rate; volume variations are performed automatically to keep the selected pressure constant while the heat exchange rate and the volume are recorded. The method is demonstrated with a novel investigation of pressure effects on a sequence of three phase transitions in an aqueous emulsion of wheat starch (56 wt % water). The volume changes during the main endothermic transition (M), associated with melting of the crystalline part of the starch granules and a helix-coil transformation in amylopectin, but also with an important swelling, were separated into a volume increase associated with swelling and a volume decrease associated with the transition itself. Thermodynamic parameters for this transition together with their pressure dependencies have been obtained from four independent experiments at each pressure. The data are thermodynamically consistent, but are poorly described by the Clapeyron equation. The negative volume change of the slow exothermic transition (A) appearing just after the main endothermic transition (M) is small, spread out over a wide temperature interval, and occurs at higher temperatures with increasing pressures. This transition is probably associated with reassociation of the unwound helixes of amylopectin with parts of amylopectin molecules other than their original helix duplex partner. The positive volume change of the high-temperature, endothermic transition (N) with a small enthalpy change is probably associated with a nematic-isotropic transformation ending the formation of a homogeneous SOL phase (in the sense of Flory), and is also pushed to higher temperatures with increasing pressures. Knowledge of the state of wheat starch as a function of pressure and temperature is important in extruder processing. The data also provide a basis for the elliptic phase diagram for starch gelatinization. The method is easily adapted to determine similar data for other macromolecular materials.
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Affiliation(s)
- Stanislaw L Randzio
- Institute of Physical Chemistry, Polish Academy of Sciences, ul. Kasprzaka 44/52, 01-224 Warsaw, Poland.
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Bauer B, Knorr D. The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing. J FOOD ENG 2005. [DOI: 10.1016/j.jfoodeng.2004.06.007] [Citation(s) in RCA: 107] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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43
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Affiliation(s)
- Antonio D Molina-García
- Department of Engineering, Instituto del Frío, C.S.I.C., José Antonio Novais, 10, Ciudad Universitaria, 28040 Madrid, Spain.
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