Structure and in vitro digestibility of normal corn starch: effect of acid treatment, autoclaving, and beta-amylolysis

Understanding the improvement of sorghum starch acid hydrolysis modification by E-beam irradiation: A supramolecular structure perspective

To investigate the effect of E-beam irradiation (EBI) on acid-hydrolyzed starch, sorghum starch was pretreated with EBI (2, 4, and 8 kGy) and further hydrolyzed using hydrochloric acid (1 % and 6 % concentrations) in this study. EBI intensified acid hydrolysis corrosion on starch granule surfaces without inducing changes in the growth ring, FT-IR spectra, and crystal type (A-type). Also, EBI promoted starch degradation by acid hydrolysis, as evidenced by the R1047/1022 loss (1.071 to 1.027), the molecular weight decrease, and the chain length distribution shift (toward short A-chain). Moreover, this synergistic modification induced a starch enthalpy decrease (only 9.49 J/g) and crystallinity reduction (29.87 %), while solubility increase (34.27 %) and swelling power inhibition (only 7.65 g/g) were observed. Notably, starch digestibility was improved after synergistic modification. The obtained results broaden the processing depth of EBI in modified starch and highlight the promising application of acidolysis sorghum starch as a potential industrial starch.

Expanded porous-starch matrix as an alternative to porous starch granule: Present status, challenges, and future prospects

Exposing the hydrated-soft-starch matrix of intact grain or reconstituted flour dough to a high-temperature-short-time (HTST) leads to rapid vapor generation that facilitates high-pressure build-up in its elastic matrix linked to large deformation and expansion. The expanded starch matrix at high temperatures dries up quickly by flash vaporization of water, which causes loss of its structural flexibility and imparts a porous and rigid structure of the expanded porous starch matrix (EPSM). EPSM, with abundant pores in its construction, offers adsorptive effectiveness, solubility, swelling ability, mechanical strength, and thermal stability. It can be a sustainable and easy-to-construct alternative to porous starch (PS) in food and pharmaceutical applications. This review is a comparative study of PS and EPSM on their preparation methods, structure, and physicochemical properties, finding compatibility and addressing challenges in recommending EPSM as an alternative to PS in adsorbing, dispersing, stabilizing, and delivering active ingredients in a controlled and efficient way.

Structural and Physicochemical Properties of a Chinese Yam Starch-Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment

Interactions between food components have a positive impact in the field of food science. In this study, the effects of tea polyphenol on the structural and physicochemical properties of Chinese yam starch using autoclave-assisted pullulanase treatment were investigated. X-ray diffraction, Fourier transform infrared spectroscopy, scanning electron microscopy, rapid visco analysis, differential scanning calorimetry, and the 3,5-dinitrosalicylic acid method were applied in this study. The results showed that the Chinese yam starch-tea polyphenol complex formed a structural domain with higher thermal stability along with lower pasting viscosities than native starch. The in vitro digestibility of Chinese yam starch decreased with the addition of the tea polyphenol, and the amount of resistant starch content in the complex was 56.25 ± 1.37%, significantly higher than that of native starch (p < 0.05). In addition, the complex showed a B+V-type crystalline structure, which confirmed that the interaction modes between the starch and tea polyphenol include hydrogen bonding and hydrophobic interactions. Moreover, the appearance of an irregular sponge network structure of the complex further supported the interactions between the starch and tea polyphenol. This study provides a theoretical basis for the development of functional foods using Chinese yam starch.

A Prospective Review on the Research Progress of Citric Acid Modified Starch

Citric acid (CA) treatment is a convenient, mild and environmentally friendly strategy to modify the composition, structure and function of starch through hydrolysis and esterification, which expands the application of starch in industry. In this paper, the effects of CA modification on amylose content, amylopectin chain length distribution, microscopic morphology, solubility and swelling ability, thermodynamic properties, gelatinization properties, digestibility properties, texture properties and the film-forming properties of starch were summarized. The application status and development trend of CA modified starch were reviewed, which has important implications for the targeted utilization of CA modified starch in the future.

Classification of potato cultivars to establish their processing aptitude

BACKGROUND

The commercial potato cultivars are diverse not only in their physical characteristics but also in their nutritional compositions and their content of functional compounds (resistant starch, total phenolic content and antioxidant activity), but there is little information about these differences. The aim of this study was to characterise the nutritional value (focusing on carbohydrates and functional compounds) and instrumental parameters of eight potato cultivars consumed in Spain and to determine whether these parameters are useful for classifying the cultivars.

RESULTS

Significant Pearson's correlations were found due to the common and complex interactions between the constituents of potatoes and their properties (P < 0.05). Principal component analysis revealed the correlations among the physicochemical properties, and the first two principal components explained 56.84% of the variance among the cultivars studied.

CONCLUSION

The eight cultivars could be classified into three groups: (1) Red Pontiac, Caesar, Kennebec, Agria and Cherie cultivars, (2) Agata and Monalisa cultivars and (3) Spirit cultivar. The results demonstrated that certain nutritional and functional parameters indicated the potential efficacy of different cultivars to satisfy the nutritional needs of consumers, improving the knowledge on the biochemical basis of potato processing to obtain higher-quality products.

Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties

In this study effects of autoclaving temperature (140-145°C) and storing time (24, 48 and 72 h) on resistant starch (RS) formation from high amylose corn starch were investigated and functional and pasting properties of RS preparations were determined. High autoclaving temperature (145 °C) and long storing time (72 h) showed beneficial impacts on RS formation. Significant decreases were observed in all RVA viscosities of RS preparations as the autoclaving temperature increased. There was significant effect of storage time on all RVA parameters of RS preparations within each autoclaving temperature. The water binding values of RS preparations autoclaved at 145 °C were higher than those of the samples autoclaved at 140 °C. RS preparations had approximately 2-fold higher emulsion capacity values than the native starch. Thermal enthalpy (ΔH) values of RS preparations were lower than those of native starch. Autoclaving temperature and storing time had no effects on TO and TP.