1
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Kumar R, Roy D, Damodharan N, Kennedy JF, Kumar KJ. Effect of dry heat and its combination with vacuum heat on physicochemical, rheological and release characteristics of Alocasia macrorrhizos retrograded starches. Int J Biol Macromol 2024; 264:130733. [PMID: 38471610 DOI: 10.1016/j.ijbiomac.2024.130733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/04/2024] [Accepted: 03/06/2024] [Indexed: 03/14/2024]
Abstract
Retrograded starches have received increasing attention due to their potential excipient properties in pharmaceutical formulations. However, to evade its application-oriented challenges, modification of retrograded starch is required. The study emphasizes influence of dry heating and the dual heat treatment by dry heating amalgamation with the vacuum heat treatment on quality parameters of retrograded starch. The starch was isolated by using two different extraction media (0.05 % w/v NaOH and 0.03 % citric acid) from Alocasia macrorrhizos and then retrograded separately. Further, retrograded starches were first modified by dry heating and afterwards modified with combination of dry and vacuum heating. Modification decreased moisture, ash content and increased solubility. Modified Samples from NaOH media had higher water holding capacity and amylose content. X-ray diffraction revealed type A and B crystals with increasing crystallinity of retrograded heat-modified samples from NaOH media. Thermogravimetric analysis, differential scanning calorimetry confirmed thermal stability. Shear tests showed shear-thinning behavior whereas dominant storage modulus (G/) over loss modulus (G//), depicting gel-like behavior. Storage, loss, and complex viscosity initially increased, then decreased with temperature. In-vitro release reflects, modified retrograded starches offers versatile drug release profiles, from controlled to rapid. Tailoring starch properties enables precise drug delivery, enhancing pharmaceutical formulation flexibility and efficacy.
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Affiliation(s)
- Rohit Kumar
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
| | - Dipan Roy
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India
| | - N Damodharan
- SRM College of Pharmacy, SRMIST, SRM Nagar, Kattankulathur, 603203 Chengalpattu District, Tamil Nadu, India
| | - John F Kennedy
- Chembiotech Laboratories, Institute of Research and Development, Tenbury Wells WR15 8FF, UK
| | - K Jayaram Kumar
- Department of Pharmaceutical Sciences and Technology, Birla Institute of Technology, Mesra, Ranchi 835215, Jharkhand, India.
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2
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Jung HW, Kim HS. Impact of pH on physicochemical properties of corn starch by dry heat treatment. Food Sci Biotechnol 2023; 32:1901-1911. [PMID: 37781055 PMCID: PMC10541377 DOI: 10.1007/s10068-023-01353-7] [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: 05/04/2023] [Revised: 05/17/2023] [Accepted: 05/22/2023] [Indexed: 10/03/2023] Open
Abstract
This study investigated the effects of temperature, pH, and starch genotype on starch characteristics after dry heat treatment (DHT). DHT starches were prepared according to 19 DHT conditions, constructed using a D-optimal design, and analyzed with respect to apparent amylose (AAM) content, X-ray diffraction (XRD) pattern, relative crystallinity (RC), solubility and swelling power (SP), thermal properties, and pasting viscosity. The DHT starches maintained their granular structures even after DHT at pH 3, although there was some damage to their granular surfaces. The DHT starches showed lower amylose content, RC, SP, gelatinization temperature and enthalpy, degree of retrogradation, and pasting viscosity, but higher solubility, compared to those of native starches. These DHT effects were more pronounced as pH decreased at each temperature, regardless of the starch genotype. Overall, DHT can be used to expand the physical functionality of high-amylose and highly crystallized starches with poor properties. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01353-7.
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Affiliation(s)
- Hwi Won Jung
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea
| | - Hyun-Seok Kim
- Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Suwon, 16227 Korea
- Major of Food Science and Biotechnology, Division of Bio-Convergence, Kyonggi University, Suwon, 16227 Korea
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3
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Deokar GS, Deokar AM, Kshirsagar SJ, Buranasompob A, Nirmal NP. Extraction, physicochemical characterization, functionality, and excipient ability of corn fiber gum-starch isolate from corn milling industry waste. Int J Pharm 2023; 645:123401. [PMID: 37696343 DOI: 10.1016/j.ijpharm.2023.123401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 08/21/2023] [Accepted: 09/08/2023] [Indexed: 09/13/2023]
Abstract
Corn processing industries generate an extensive fibrous byproduct consisting of corn fiber gum (CFG) and residual starch (S). The present study hypothesized that CFG and S could be isolated as a single crosslinked conjugate. The isolated CFG-S conjugate was acidic, with a pKa value of 11.49, and a swelling index of 99.60%. Henderson-Hasselbalch equation predicted negligible ionization throughout the gastrointestinal pH range. The DSC thermogram highlights glass transition and temperature-specific structure stabilization through the exothermic crystallization domain. FTIR, SEM & XRD confirmed the structural conjugation and integrity of the conjugate. Tablets containing Venlafaxine hydrochloride as a model drug were prepared using CFG-S (14 and 57%) as excipient by wet granulation method. Percentage cumulative drug release with low concentration was up to 99.67175 ± 0.09 % in 5 h whereas with high concentration, it was extended to 12 h (P < 0.05). Korsemayer-Peppas release exponent indicates zero order (R2 = 0.9935) kinetics with super case-II anomalous transport showing diffusion and erosion as drug release mechanisms. The results confirmed that CFG-S isolate could act as a good binding agent at low concentrations and release extending cross-linked matrix former at a higher concentration for release retardant excipient.
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Affiliation(s)
- Gitanjali Sambhajirao Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Archana Maruti Deokar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Sanjay Jayprakash Kshirsagar
- Department of Quality Assurance, MET's Institute of Pharmacy, Bhujbal Knowledge City, Adgaon, Nashik, Savitribai Phule Pune University, Pune, Maharashtra, India
| | - Athisaya Buranasompob
- Center for Innovation and Reference on Food for Nutrition, Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand
| | - Nilesh Prakash Nirmal
- Deaprtment of Food Science, Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand.
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4
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Bhatt P, Kumar V, Rastogi H, Malik MK, Dixit R, Garg S, Kapoor G, Singh S. Functional and Tableting Properties of Alkali-Isolated and Phosphorylated Barnyard Millet ( Echinochloa esculenta) Starch. ACS OMEGA 2023; 8:30294-30305. [PMID: 37636954 PMCID: PMC10448648 DOI: 10.1021/acsomega.3c03158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 08/01/2023] [Indexed: 08/29/2023]
Abstract
The functional and tableting properties of barnyard millet starch (Echinochloa esculenta) were investigated in its native (alkali-treated) and chemically modified (phosphorylated) states. The grains were pulverized, soaked, and ground before filtration to separate starch and protein. Multiple NaOH treatments were performed. The starch was washed, neutralized, and dried. Sodium tripolyphosphate (STPP) and sodium sulfate were used to modify the starch, followed by maceration, washing, and drying to remove unreacted chemicals. The amylose content of alkali-treated barnyard millet starch increased by 19.96 ± 3.56% w/w. The amount of protein, the kind of starch used, and the size of the starch granules, all affected the ability of the starch granules to swell up. It was observed that alkali-extracted barnyard millet starch (AZS) has a swelling power of 194.3 ± 0.0064% w/w. The swelling capacity of treated starch was lesser as compared to the native alkali barnyard millet starch. Decrement in swelling power of phosphorylated starch was observed due to tightening of bonds in the molecular structure. The moisture content of the excipients may affect the overall stability of the formulation. The moisture content of the AZS was found to be 15.336 ± 1.012% w/w. Compared to AZS, cross-linked barnyard millet starch had a moisture content that was up to 20% lower than AZS. The Hausner ratio for phosphorylated starch was found to be 1.25, which indicates marked flow property. Similar morphologies could be seen in the alkali-isolated barnyard millet starch and the cross-linked/phosphorylated barnyard millet that was cross-linked using a mixture of sodium sulfate and sodium tripolyphosphate. The modest degree of substitution would have no effect on the surface morphology as shown by the scanning electron microscopic study. The crushing and compacting abilities of modified barnyard millet starch were also improved, but its friability and rate of disintegration were decreased. The whole study revealed that after cross-linking, barnyard millet had good tableting properties and it can be used as an excipient in drug delivery.
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Affiliation(s)
- Pankaj Bhatt
- KIET
Group of Institutions (KIET School of Pharmacy), Muradnagar, Ghaziabad, Uttar Pradesh 201206, India
- Department
of Pharmaceutical Sciences, Gurukul Kangri
(Deemed to be University), Haridwar, Uttarakhand 249404, India
| | - Vipin Kumar
- Department
of Pharmaceutical Sciences, Gurukul Kangri
(Deemed to be University), Haridwar, Uttarakhand 249404, India
| | - Harsh Rastogi
- KIET
Group of Institutions (KIET School of Pharmacy), Muradnagar, Ghaziabad, Uttar Pradesh 201206, India
| | - Mayank Kumar Malik
- Department
of Chemistry, Gurukul Kangri (Deemed to
be University), Haridwar, Haridwar, Uttarakhand 246404, India
| | - Raghav Dixit
- Department
of Pharmaceutical Sciences, Gurukul Kangri
(Deemed to be University), Haridwar, Uttarakhand 249404, India
| | - Sakshi Garg
- KIET
Group of Institutions (KIET School of Pharmacy), Muradnagar, Ghaziabad, Uttar Pradesh 201206, India
| | - Garima Kapoor
- KIET
Group of Institutions (KIET School of Pharmacy), Muradnagar, Ghaziabad, Uttar Pradesh 201206, India
| | - Suruchi Singh
- Accurate
College of Pharmacy, 49, Knowledge Park-III, Greater Noida, Uttar Pradesh201306, India
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Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AGO, Torres LCR, Amaral JEPG, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Res Int 2023; 170:113010. [PMID: 37316077 DOI: 10.1016/j.foodres.2023.113010] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 05/15/2023] [Accepted: 05/17/2023] [Indexed: 06/16/2023]
Abstract
Dysphagia is a condition that affects the ability to chew and swallow food and beverages, having a major impact on people's health and wellbeing. This work developed gel systems with a customized texture suitable for intake by dysphagic people using 3D printing and milk. Gels were developed using skim powdered milk, cassava starch (native and modified by the Dry Heating Treatment (DHT)), and different concentrations of kappa-carrageenan (ĸC). The gels were evaluated in relation to the starch modification process and concentration of gelling agents, 3D printing performance, and suitability for dysphagic people (following both the standard fork test described by the International Dysphagia Diet Standardization Initiative (IDDSI), and also using a new device coupled to a texture analyzer). Moreover, the best formulations were evaluated for mineral bioaccessibility through simulated gastrointestinal digestion based on INFOGEST 2.0 standardized method. The results showed that ĸC had a dominant effect compared to the DHT-modified starch on gel texture, 3D printing performance, and fork tests. The gels obtained by molding or 3D printing resulted in different behaviors during the fork test, which was associated with the gel extrusion process that breaks down their initial structure. The strategies applied to tailor the texture of the milk did not affect the mineral bioaccessibility, which was kept high (>80%).
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Affiliation(s)
- B S Bitencourt
- Department of Agri-food Industry, Food and Nutrition (LAN), "Luiz de Queiroz" College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - J S Guedes
- Department of Agri-food Industry, Food and Nutrition (LAN), "Luiz de Queiroz" College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - A S M C Saliba
- Center of Nuclear Energy in Agriculture (CENA), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - A G O Sartori
- Department of Agri-food Industry, Food and Nutrition (LAN), "Luiz de Queiroz" College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - L C R Torres
- Center of Nuclear Energy in Agriculture (CENA), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - J E P G Amaral
- Center of Nuclear Energy in Agriculture (CENA), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - S M Alencar
- Department of Agri-food Industry, Food and Nutrition (LAN), "Luiz de Queiroz" College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil; Center of Nuclear Energy in Agriculture (CENA), University of São Paulo (USP), Piracicaba, SP, Brazil
| | - B C Maniglia
- Instituto de Química de São Carlos (IQSC), Universidade de São Paulo (USP), São Carlos, SP, Brazil
| | - P E D Augusto
- Université Paris-Saclay, CentraleSupélec, Laboratoire de Génie des Procédés et Matériaux, Centre Européen de Biotechnologie et de Bioéconomie (CEBB), 3 rue des Rouges Terres 51110 Pomacle, France.
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6
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Mao L, Mhaske P, Farahnaky A, Majzoobi M. Effect of Dry Heating on Some Physicochemical Properties of Protein-Coated High Amylose and Waxy Corn Starch. Foods 2023; 12:foods12061350. [PMID: 36981276 PMCID: PMC10048297 DOI: 10.3390/foods12061350] [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: 01/05/2023] [Revised: 03/15/2023] [Accepted: 03/16/2023] [Indexed: 03/30/2023] Open
Abstract
The dry heat treatment (DHT) of starch and hydrocolloid mixtures is gaining acknowledgement since hydrocolloids can enhance the efficiency of DHT. However, the DHT of a starch-protein mixture has been less investigated. In this study, the effects of different proteins including sodium caseinate (SC), gelatin, and whey protein isolate (WPI) added to high amylose and waxy corn starches (HACS and WCS, respectively) prepared by the dry mixing and wet method before and after DHT were studied. The DHT of both starches with WPI and SC prepared by the wet method increased the peak viscosity, but no change was observed when gelatin was added. Dry mixing of HACS with the proteins did not affect the peak viscosity before and after DHT. The gelatinization temperatures and enthalpy of both starches showed a slight decrease with the addition of all proteins and reduced further after DHT. The firmness, gumminess, and cohesiveness of the samples decreased upon DHT. The SEM results revealed that the granules were coated by proteins and formed clusters. Particle size analysis showed an increase in the particle size with the addition of proteins, which reduced after DHT. Under the conditions used, the wet method was more successful than dry mixing and the effects of WPI > SC > gelatin in enhancing the physicochemical properties of the tested starches after DHT.
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Affiliation(s)
- Lili Mao
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Pranita Mhaske
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Asgar Farahnaky
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
| | - Mahsa Majzoobi
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC 3083, Australia
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7
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Effect of endogenous proteins and heat treatment on the in vitro digestibility and physicochemical properties of corn flour. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
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9
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Bhatt P, Kumar V, Goel R, Sharma SK, Kaushik S, Sharma S, Shrivastava A, Tesema M. Structural Modifications and Strategies for Native Starch for Applications in Advanced Drug Delivery. BIOMED RESEARCH INTERNATIONAL 2022; 2022:2188940. [PMID: 35993055 PMCID: PMC9385375 DOI: 10.1155/2022/2188940] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/04/2022] [Revised: 07/12/2022] [Accepted: 07/22/2022] [Indexed: 11/18/2022]
Abstract
Pharmaceutical excipients are compounds or substances other than API which are added to a dosage form, these excipients basically act as carriers, binders, bulk forming agents, colorants, and flavouring agents, and few excipients are even used to enhance the activity of active pharmaceutical ingredient (API) and various more properties. However, despite of these properties, there are problems with the synthetic excipients such as the possibility of causing toxicity, inflammation, autoimmune responses, lack of intrinsic bioactivity and biocompatibility, expensive procedures for synthesis, and water solubility. However, starch as an excipient can overcome all these problems in one go. It is inexpensive, there is no toxicity or immune response, and it is biocompatible in nature. It is very less used as an excipient because of its high digestibility and swelling index, high glycemic index, paste clarity, film-forming property, crystalline properties, etc. All these properties of starch can be altered by a few modification processes such as physical modification, genetic modification, and chemical modification, which can be used to reduce its digestibility and glycemic index of starch, improve its film-forming properties, and increase its paste clarity. Changes in some of the molecular bonds which improve its properties such as binding, crystalline structure, and retrogradation make starch perfect to be used as a pharmaceutical excipient. This research work provides the structural modifications of native starch which can be applicable in advanced drug delivery. The major contributions of the paper are advances in the modification of native starch molecules such as physically, chemically, enzymatically, and genetically traditional crop modification to yield a novel molecule with significant potential for use in the pharmaceutical industry for targeted drug delivery systems.
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Affiliation(s)
- Pankaj Bhatt
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
- Department of Pharmaceutical Science, Gurukul Kangri (Deemed to Be University), Haridwar, Uttarakhand, India
| | - Vipin Kumar
- Department of Pharmaceutical Science, Gurukul Kangri (Deemed to Be University), Haridwar, Uttarakhand, India
| | - Richa Goel
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Somesh Kumar Sharma
- Department of Pharmaceutics, KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Shikha Kaushik
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Shivani Sharma
- School of Pharmacy and Research, Dev Bhoomi Uttarakhand University, Dehradun, Uttarakhand, India
| | - Alankar Shrivastava
- KIET Group of Institutions (KIET School of Pharmacy), Delhi NCR, Muradnagar, Ghaziabad, India
| | - Mulugeta Tesema
- Department of Chemistry (Analytical), College of Natural and Computational Sciences, Dambi Dollo University, Dambi Dollo, Oromia Region, Ethiopia
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Falua KJ, Pokharel A, Babaei-Ghazvini A, Ai Y, Acharya B. Valorization of Starch to Biobased Materials: A Review. Polymers (Basel) 2022; 14:polym14112215. [PMID: 35683888 PMCID: PMC9183024 DOI: 10.3390/polym14112215] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/11/2022] [Accepted: 05/17/2022] [Indexed: 12/17/2022] Open
Abstract
Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in many food and non-food sectors, but research focuses on increasing its application beyond these areas. Due to its biodegradability, low cost, renewability, and abundance, starch is considered a "green path" raw material for generating porous substances such as aerogels, biofoams, and bioplastics, which have sparked an academic interest. Existing research has focused on strategies for developing biomaterials from organic polymers (e.g., cellulose), but there has been little research on its polysaccharide counterpart (starch). This review paper highlighted the structure of starch, the context of amylose and amylopectin, and the extraction and modification of starch with their processes and limitations. Moreover, this paper describes nanofillers, intelligent pH-sensitive films, biofoams, aerogels of various types, bioplastics, and their precursors, including drying and manufacturing. The perspectives reveal the great potential of starch-based biomaterials in food, pharmaceuticals, biomedicine, and non-food applications.
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Affiliation(s)
- Kehinde James Falua
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
- Department of Agricultural & Biosystems Engineering, University of Ilorin, Ilorin PMB 1515, Nigeria
| | - Anamol Pokharel
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
| | - Amin Babaei-Ghazvini
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
| | - Yongfeng Ai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada;
| | - Bishnu Acharya
- Department of Chemical and Biological Engineering, University of Saskatchewan, 57 Campus Drive, Saskatoon, SK S7N 5A9, Canada; (K.J.F.); (A.P.); (A.B.-G.)
- Correspondence:
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11
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SALMAN S, SHARAF HK, HUSSEIN AF, KHALAF NJ, ABBAS MK, ANED AM, AL-TAIE AAT, JABER MM. Optimization of raw material properties of natural starch by food glue based on dry heat method. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.78121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103407] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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13
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Thongmeepech A, Koda T, Nishioka A. Application of Shear and Heat Milling Machine for Amorphization of Tapioca Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100159] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Apakorn Thongmeepech
- Graduate School of Organic Materials Science Yamagata University 4‐3‐16, Jonan Yonezawa Yamagata 992–8510 Japan
| | - Tomonori Koda
- Graduate School of Organic Materials Science Yamagata University 4‐3‐16, Jonan Yonezawa Yamagata 992–8510 Japan
| | - Akihiro Nishioka
- Graduate School of Organic Materials Science Yamagata University 4‐3‐16, Jonan Yonezawa Yamagata 992–8510 Japan
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14
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Jha AK, Kumari S, Gupta AK, Shashank A. Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch (
Amaranthus cruentus
L.) by addition of almond gum and gum ghatti powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Avinash Kumar Jha
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Sonam Kumari
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Arun Kumar Gupta
- Department of Food Engineering and Technology Tezpur University Napaam India
| | - Abhinay Shashank
- Department of Dairy Science and Food Technology Institute of Agricultural Sciences Banaras Hindu University Varanasi India
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15
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Lutfi Z, Kalim Q, Shahid A, Nawab A. Water chestnut, rice, corn starches and sodium alginate. A comparative study on the physicochemical, thermal and morphological characteristics of starches after dry heating. Int J Biol Macromol 2021; 184:476-482. [PMID: 34171253 DOI: 10.1016/j.ijbiomac.2021.06.128] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 04/20/2021] [Accepted: 06/17/2021] [Indexed: 11/25/2022]
Abstract
Water chestnut (Trapa bispniosa), rice and corn starch were modified with sodium alginate and subjected to dry heating for 0,2 and 4 h for at 130 °C. The physicochemical, thermal and morphological properties of native as well as modified starches were determined. Thermal and morphological properties were studied using Differential Scanning Calorimeter (DSC) and Scanning Electron Microscopy (SEM). It was observed that the dry heating of starches with and without sodium alginate significantly reduce the swelling power, solubility, paste clarity whereas, water absorption and syneresis increased. The swelling power was higher for corn starch as compared to other starches while rice starch has higher syneresis. In the presence of sodium alginate the water absorption was increased in all starch samples upon heating. The onset temperature was found to be increased after dry heating of all starches. The maximum increased was noticed for rice starch. Morphological studies showed the damaging of granule surface with the accumulation of leached amylose and gum but total degradation was not observed. Peak viscosity, final viscosity, breakdown, and setback of RS- sodium alginate mixture were reduced on dry heating. Although pasting temperature of rice starch was not significantly changed.
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Affiliation(s)
- Zubala Lutfi
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan.
| | - Qudsia Kalim
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Asifa Shahid
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan
| | - Anjum Nawab
- Department of Food Science & Technology, University of Karachi, Karachi 75270, Pakistan.
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16
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Lee EC, Lee J, Chung HJ, Park EY. Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heating. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106462] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Gupta A, Jha A, Singhal S. Optimisation of modification parameters for amaranth starch for the development of pudding and study of the quality traits of developed pudding. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2020.00110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
AbstractAmaranth is considered to be a part of “superfood”, however, due to multiple restricting properties, its functionality in the food industry is still not explored to its fullest. The present study investigated the effect of almond gum concentration (3–10 g), temperature (50–90 °C), and quantity of water (30–70 mL) on the functional properties of amaranth starch. A central composite rotatable design (CCRD) showed that the 6.9 g of almond gum, 64.43 mL of water, and temperature maintained at 90 °C, were the optimised conditions to attain 16.77 g g−1 of swelling power, 12.97% of solubility index, and 20.13% freeze-thaw stability. Moreover, the modified amaranth starch was further employed to develop pudding as a value-added product. The findings concluded that the developed pudding using modified amaranth starch exhibited enhanced sensorial attributes due to an increase in cohesiveness, chewiness, and resilience of starch gel.
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Affiliation(s)
- A.K. Gupta
- Department of Food Engineering and Technology, Tezpur University, Assam, 784028, India
| | - A.K. Jha
- Department of Food Engineering and Technology, Tezpur University, Assam, 784028, India
| | - S. Singhal
- Department of Food Engineering and Technology, Tezpur University, Assam, 784028, India
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18
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Zhu P, Wang M, Du X, Chen Z, Liu C, Zhao H. Morphological and physicochemical properties of rice starch dry heated with whey protein isolate. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106091] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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19
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Yang Z, Hao H, Wu Y, Liu Y, Ouyang J. Influence of moisture and amylose on the physicochemical properties of rice starch during heat treatment. Int J Biol Macromol 2020; 168:656-662. [PMID: 33220369 DOI: 10.1016/j.ijbiomac.2020.11.122] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/13/2020] [Accepted: 11/17/2020] [Indexed: 12/17/2022]
Abstract
Moisture and amylose are important factors affecting the quality of heat-treated starches. The amylose content in heat-treated rice starch increased as moisture content (MC) increased from 8% to 30%, but decreased at MC of 70%. With the increase of MC, the paste transmittance, gelatinization temperature, and digestibility of starch increased, whereas the swelling power and enthalpy decreased. The long- and short-range molecular order and the digestive properties of starch with MC ≤ 30% changed moderately, but high MC (70%) gelatinized the starch and drastically changed the physicochemical properties. High amylose content in rice starch led to low long- and short-range molecular order, swelling power, and gelatinization temperature, but increased resistant starch. The results indicated that 30% of MC separates effects of heat treatment of starch, where low MC (≤30%) and high amylose lowers digestibility, which is beneficial for diabetics, while high MC (>30%) promotes solubility and transparency.
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Affiliation(s)
- Zhenglei Yang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China
| | - Henan Hao
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Beijing Center for Physical and Chemical Analysis, Beijing Food Safety Analysis and Testing Engineering Research Center, Beijing Academy of Science and Technology, Beijing 100089, China
| | - Yongguo Liu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University, Beijing 100083, China.
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20
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González M, Vernon-Carter EJ, Alvarez-Ramirez J, Carrera-Tarela Y. Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread. Int J Biol Macromol 2020; 166:1439-1447. [PMID: 33188811 DOI: 10.1016/j.ijbiomac.2020.11.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 10/23/2022]
Abstract
The effects of the dry heat treatment (DHT) temperature (20, 50, 100, 150, 200 °C) on the structure of wheat flour and on the texture and in vitro starch digestibility of breads were investigated. X-ray diffraction and FTIR showed that increasing temperatures produced reduction of the hydrated starch structures, increased crystallinity and molecular order of starch chains, and had important effects on the gluten secondary structure. High treatment temperatures produced significant reductions in rapidly digestible starch (RDS) (53.21% at 20 °C, 22.24% at 200 °C), and the slowly digestible starch fraction tended to increase (26.12% at 20 °C, 31.48% at 200 °C). On the other hand, bread hardness showed a significant increase from 11.25 N at 20 °C to 49.53 N at 200 °C, the latter value being similar to that reported for bread crusts. Principal component analysis results showed that the flour and bread characteristics were drastically changed by the DHT, with 100 °C representing a critical temperature. Below 100 °C, breads showed textural characteristics close to that of the control bread, with reduced RDS fractions, while at temperatures above 100 °C, hardness was boosted.
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Affiliation(s)
- M González
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico
| | - E J Vernon-Carter
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico
| | - J Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico.
| | - Y Carrera-Tarela
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, Iztapalapa, CDMX 09340, Mexico
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21
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Jiang H, Wang Y, Zhang X, Chen H. Synergistic Effect of Charged Amino Acid Combined with Dry Heating Treatment on Physicochemical Properties and In Vitro Digestibility of Cornstarch. STARCH-STARKE 2020. [DOI: 10.1002/star.201900298] [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)
- Hui Jiang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
| | - Yu‐Sheng Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
| | - Xing Zhang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
| | - Hai‐Hua Chen
- College of Food Science and Engineering Qingdao Agricultural University Qingdao 266109 China
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22
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Characteristics of wheat starch-pectin hydrolysate complexes by dry heat treatment. Food Sci Biotechnol 2020; 29:1389-1399. [PMID: 32999746 DOI: 10.1007/s10068-020-00796-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/29/2020] [Accepted: 07/07/2020] [Indexed: 01/23/2023] Open
Abstract
The objective of this study was to characterize dry heat-induced wheat starch-pectin hydrolysate (WST/PH) complexes to develop the retrogradation-retarded starch. Native (N-) and protease-treated (P-) WST were used as starch sources. Pectin hydrolysates were mixed independently with N-WST and P-WST to a mixing ratio of 49:1 (based on total solid contents), followed by drying below 10% moisture and dry heat treatment at 130 °C for 4 h. The molar degrees of substitution (MS) was higher for WST/PH complexes than its mixtures, and apparent amylose contents decreased with their MS. Relative to WST/PH mixtures, solubilities were higher for WST/PH complexes, while swelling powers didn't differ. WST/PH complexes showed the lower degree of retrogradation, setback viscosities, slowly gelling tendency, and syneresis. These phenomena were more pronounced in WST/PH mixtures and complexes prepared with P-WST. Overall results suggest that dry heat-induced WST/PH complexes could be a potential retrogradation-retarded starch to replace chemically-modified starches.
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23
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Liu C, Li J, Li K, Xie C, Liu J. Oxidized konjac glucomannan-cassava starch and sucrose esters as novel excipients for sustained-release matrix tablets. Int J Biol Macromol 2020; 156:1045-1052. [DOI: 10.1016/j.ijbiomac.2019.11.146] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2019] [Revised: 11/13/2019] [Accepted: 11/18/2019] [Indexed: 01/10/2023]
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24
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Zhang L, Wang X, Ji H, Sun J, Ma H, Liu X. Effect of dry heating with short-chain inulin on physicochemical properties of sweet potato starch. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1732468] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Lingwen Zhang
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
- Chemical Post-doctoral Research Station, Henan University, Kaifeng, P.R. China
| | - Xuefei Wang
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Hongfang Ji
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Junliang Sun
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Hanjun Ma
- Post-doctoral Research Base, Henan Institute of Science and Technology, Xinxiang, P.R. China
| | - Xiuhua Liu
- Chemical Post-doctoral Research Station, Henan University, Kaifeng, P.R. China
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25
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Lu X, Xu R, Zhan J, Chen L, Jin Z, Tian Y. Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking. Int J Biol Macromol 2020; 146:620-626. [DOI: 10.1016/j.ijbiomac.2020.01.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2019] [Revised: 12/22/2019] [Accepted: 01/02/2020] [Indexed: 10/25/2022]
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26
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Ji Y. Effect of annealing on the functional properties of corn starch/corn oil/lysine blends. Int J Biol Macromol 2020; 144:553-559. [PMID: 31862368 DOI: 10.1016/j.ijbiomac.2019.12.122] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 12/04/2019] [Accepted: 12/14/2019] [Indexed: 11/15/2022]
Abstract
Annealing effects on the structure characteristics and the digestibility of corn starch (CS)/corn oil (oil)/lysine mixture were investigated. The objective of this study was to provide guidance for designing higher slowly digestible starch. Confocal laser confirmed that lysine adhered to granules surface. The interactions among starch, corn oil and lysine were further investigated by using X-ray diffraction (XRD), differential scanning calorimetry (DSC) and rapid visco analyzer (RVA). After annealing treatment, in vitro digestion studies showed that the content of slowly digestible starch increased in the mixture blended with corn oil and lysine. The physical barrier of lysine, amylose-lipid complex and starch-oil-lysine three-dimensional network can provide resistance to digestive enzymes. Annealing with corn oil and lysine can be a good prospect for the efficient modification of in vitro digestibility of starch.
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Affiliation(s)
- Ying Ji
- College of Life Sciences, Dalian Minzu University, 18 Liaohe Road West, Dalian Economic and Technological Development Zone, Dalian 116600, China.
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27
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Liu X, Chen M, Li F, Zeng J, Li G. Optimisation of the Preparation of Sweet Potato Resistant Starch by Dry Heating with Pectin. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.39] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Xiaoyuan Liu
- School of Food Science, Henan Institute of Science and Technology
| | - Mengxue Chen
- Tourism College, Xinyang Vocational and Technical College
| | - Fei Li
- Food College, Xinyang Agriculture and Forestry University
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology
| | - Guangleil Li
- School of Food Science, Henan Institute of Science and Technology
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28
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Characterization of waxy starches phosphorylated using phytic acid. Carbohydr Polym 2019; 225:115225. [DOI: 10.1016/j.carbpol.2019.115225] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Revised: 08/19/2019] [Accepted: 08/19/2019] [Indexed: 11/22/2022]
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29
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Zou J, Xu M, Tian J, Li B. Impact of continuous and repeated dry heating treatments on the physicochemical and structural properties of waxy corn starch. Int J Biol Macromol 2019; 135:379-385. [DOI: 10.1016/j.ijbiomac.2019.05.147] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2019] [Revised: 05/14/2019] [Accepted: 05/21/2019] [Indexed: 10/26/2022]
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30
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Singh H, Punia R, Ganesh A, Duttagupta A, Kaur A, Blennow A. Modification of Moth Bean Starch Using Mixture of Organic Acids under Dry Heating. STARCH-STARKE 2019. [DOI: 10.1002/star.201900061] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Harinder Singh
- Department of Chemical EngineeringMotilal Nehru National Institute of Technology AllahabadPrayagraj211004Uttar PradeshIndia
| | - Rakesh Punia
- Department of Chemical EngineeringMotilal Nehru National Institute of Technology AllahabadPrayagraj211004Uttar PradeshIndia
| | - Aditya Ganesh
- Department of Chemical EngineeringMotilal Nehru National Institute of Technology AllahabadPrayagraj211004Uttar PradeshIndia
| | - Arijit Duttagupta
- Department of Chemical EngineeringMotilal Nehru National Institute of Technology AllahabadPrayagraj211004Uttar PradeshIndia
| | - Amrit Kaur
- Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsar143 005PunjabIndia
| | - Andreas Blennow
- Department of Plant and Environmental SciencesUniversity of Copenhagen40 ThorvaldsensvejDK‐1871Frederiksberg CDenmark
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31
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Effects of dry heat treatment on the structure and physicochemical properties of waxy potato starch. Int J Biol Macromol 2019; 132:1044-1050. [DOI: 10.1016/j.ijbiomac.2019.03.146] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2018] [Revised: 02/25/2019] [Accepted: 03/21/2019] [Indexed: 11/17/2022]
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32
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Kanagaraj SP, Ponnambalam D, Antony U. Effect of dry heat treatment on the development of resistant starch in rice (Oryza sativa) and barnyard millet (Echinochloa furmantacea). J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13965] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Sasi Praba Kanagaraj
- Department of Biotechnology, Centre for Food Technology Anna University Chennai India
| | - Divya Ponnambalam
- Department of Biotechnology, Centre for Food Technology Anna University Chennai India
| | - Usha Antony
- Department of Biotechnology, Centre for Food Technology Anna University Chennai India
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33
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Oh IK, Bae IY, Lee HG. Hypoglycemic Effect of Dry Heat Treated Starch With Xanthan: An In Vitro and In Vivo Comparative Study. STARCH-STARKE 2018. [DOI: 10.1002/star.201800088] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Im Kyung Oh
- Department of Food and NutritionHanyang University17 Haengdang‐dongSeongdong‐guSeoul133‐791Republic of Korea
| | - In Young Bae
- Department of Bio‐Food Science and TechnologyFar East UniversityGamgok, EumseongChungbuk369‐700Republic of Korea
| | - Hyeon Gyu Lee
- Department of Food and NutritionHanyang University17 Haengdang‐dongSeongdong‐guSeoul133‐791Republic of Korea
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34
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Veronese AF, de Souza Rocha T, Franco CML, Costa MS, Grossmann MVE. Starch-Carboxymethyl Cellulose (CMC) Mixtures Processed by Extrusion. STARCH-STARKE 2018. [DOI: 10.1002/star.201700336] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Anna Flavia Veronese
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Estadual de Londrina; 86057-970 Londrina PR Brazil
| | - Thais de Souza Rocha
- Departamento de Ciência e Tecnologia de Alimentos; Universidade Estadual de Londrina; 86057-970 Londrina PR Brazil
| | - Celia Maria Landi Franco
- Departamento de Engenharia de Alimentos, IBILCE; Universidade Estadual Paulista (UNESP); Campus de São José do Rio Preto 15054-000 São José do Rio Preto SP Brazil
| | - Mariana Souza Costa
- Departamento de Engenharia de Alimentos, IBILCE; Universidade Estadual Paulista (UNESP); Campus de São José do Rio Preto 15054-000 São José do Rio Preto SP Brazil
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35
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Oh IK, Bae IY, Lee HG. Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch. Int J Biol Macromol 2018; 108:568-575. [DOI: 10.1016/j.ijbiomac.2017.11.180] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Revised: 10/30/2017] [Accepted: 11/30/2017] [Indexed: 10/18/2022]
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36
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Su J, Chotineeranat S, Laoka B, Chatakanonda P, Vanichsriratana W, Sriroth K, Piyachomkwan K. Effect of Dry Heat Treatment With Xanthan Gum on Physicochemical Properties of Different Amylose Rice Starches. STARCH-STARKE 2018. [DOI: 10.1002/star.201700142] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Jian Su
- Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Sunee Chotineeranat
- Cassava Starch and Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology; National Science and Technology Development Agency; Pathum Thani 12120 Thailand
| | - Bhakkhawat Laoka
- Cassava Starch and Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology; National Science and Technology Development Agency; Pathum Thani 12120 Thailand
| | - Pathama Chatakanonda
- Kasetsart Agricultural and Agro-Industrial Product Improvement Institute; Kasetsart University; Bangkok 10900 Thailand
| | - Wirat Vanichsriratana
- Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Klanarong Sriroth
- Faculty of Agro-Industry, Department of Biotechnology; Kasetsart University; Bangkok 10900 Thailand
| | - Kuakoon Piyachomkwan
- Cassava Starch and Technology Research Laboratory, National Center for Genetic Engineering and Biotechnology; National Science and Technology Development Agency; Pathum Thani 12120 Thailand
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37
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Oh IK, Bae IY, Lee HG. Complexation of high amylose rice starch and hydrocolloid through dry heat treatment: Physical property and in vitro starch digestibility. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.11.017] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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38
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Lee SJ, Yang YJ, Chung HJ, Lim ST. Effect of Dry Heating on Physicochemical Properties of Pregelatinized Rice Starch. Cereal Chem 2017. [DOI: 10.1094/cchem-03-17-0045-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Su-Jin Lee
- Department of Hotel Cuisine, Suseong College, Daegu 42078, Republic of Korea
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Yu-Jin Yang
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju 61186, Republic of Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea
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39
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Kim JH, Kim J, Park EY, Kim JY. Starch nanoparticles resulting from combination of dry heating under mildly acidic conditions and homogenization. Carbohydr Polym 2017; 168:70-78. [DOI: 10.1016/j.carbpol.2017.03.061] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 03/16/2017] [Accepted: 03/18/2017] [Indexed: 11/25/2022]
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40
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Shang MS, Chen HH, Wang YS, Li KJ. Effects of single and dual heat-moisture treatment combined with sodium alginate on the physicochemical properties of normal cornstarch. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.12.053] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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41
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Zia-ud-Din, Xiong H, Fei P. Physical and chemical modification of starches: A review. Crit Rev Food Sci Nutr 2017; 57:2691-2705. [DOI: 10.1080/10408398.2015.1087379] [Citation(s) in RCA: 146] [Impact Index Per Article: 20.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Zia-ud-Din
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Peng Fei
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
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42
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Ji N, Qiu C, Xu Y, Xiong L, Sun Q. Differences in rheological behavior between normal and waxy corn starches modified by dry heating with hydrocolloids. STARCH-STARKE 2017. [DOI: 10.1002/star.201600332] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Na Ji
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
| | - Chao Qiu
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
| | - Yicai Xu
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
| | - Liu Xiong
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
| | - Qingjie Sun
- School of Food Science and Engineering; Qingdao Agricultural University; Qingdao Shandong Province P.R. China
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43
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Gao P, Wang F, Gu F, ning J, Liang J, Li N, Ludescher RD. Preparation and characterization of zein thermo-modified starch films. Carbohydr Polym 2017; 157:1254-1260. [DOI: 10.1016/j.carbpol.2016.11.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 09/12/2016] [Accepted: 11/02/2016] [Indexed: 02/07/2023]
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44
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Effect of dry heating and ionic gum on the physicochemical and release properties of starch from Dioscorea. Int J Biol Macromol 2017; 95:557-563. [DOI: 10.1016/j.ijbiomac.2016.11.064] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2016] [Revised: 11/14/2016] [Accepted: 11/17/2016] [Indexed: 11/21/2022]
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Diao Y, Si X, Shang W, Zhou Z, Wang Z, Zheng P, Strappe P, Blanchard C. Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2016.1255916] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Yongjia Diao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Xu Si
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Wenting Shang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
- ARC Functional Grains Centre, Charles Sturt University, WaggaWagga, NSW, Australia
| | - Zhiwei Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Paiyun Zheng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Padraig Strappe
- ARC Functional Grains Centre, Charles Sturt University, WaggaWagga, NSW, Australia
| | - Chris Blanchard
- ARC Functional Grains Centre, Charles Sturt University, WaggaWagga, NSW, Australia
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Chen T, Fang S, Zuo X, Liu Y. Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch. Journal of Food Science and Technology 2016; 53:4076-4083. [PMID: 28035163 DOI: 10.1007/s13197-016-2414-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/02/2016] [Accepted: 11/18/2016] [Indexed: 10/20/2022]
Abstract
The effects of microbial polysaccharides xanthan and curdlan on the pasting, viscoelastic properties and retrogradation of rice starch were studied. The additions of xanthan and curdlan increased the peak viscosities and decreased the final viscosities. The breakdown viscosities were increased by the curdlan addition, but were decreased by the xanthan addition. The dynamic viscoelastic results showed that the addition of xanthan in rice starch significantly increased storage modulus and loss modulus. The rice starch gel with xanthan addition exhibited higher resistances to the stress and produced a stronger microstructure network. The creep recovery data were well fitted by a 4-element Burger's model. Differential scanning calorimetry showed that the addition of curdlan and xanthan decreased the melting enthalpy values and retarded the retrogradation of the rice starch gel during storage at 4 °C for 12 days. The pasting and thermal results demonstrated that the addition of xanthan could significantly inhibited the retrogradation of rice starch. It was concluded that the addition of curdlan and xanthan modified the rheology of rice starch gel in different ways and interacted under different models based on their molecular structures.
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Affiliation(s)
- Tao Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
| | - Xiaobo Zuo
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
| | - Yanmei Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
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Cai J, Chiang JH, Tan MYP, Saw LK, Xu Y, Ngan-Loong MN. Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.03.033] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Impact of dry heating on physicochemical properties of corn starch and lysine mixture. Int J Biol Macromol 2016; 91:872-6. [DOI: 10.1016/j.ijbiomac.2016.06.040] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2016] [Revised: 06/03/2016] [Accepted: 06/13/2016] [Indexed: 12/11/2022]
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Qin Y, Liu C, Jiang S, Cao J, Xiong L, Sun Q. Functional Properties of Glutinous Rice Flour by Dry-Heat Treatment. PLoS One 2016; 11:e0160371. [PMID: 27537844 PMCID: PMC4990194 DOI: 10.1371/journal.pone.0160371] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2016] [Accepted: 07/18/2016] [Indexed: 11/19/2022] Open
Abstract
Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decreased significantly (p < 0.05). Meanwhile, dry heating remarkably increased the apparent viscosities of both GRF and GRS. Importantly, compared with GRS samples, the storage modulus (G') and loss modulus (G") values of modified GRF increased more greatly and the tanδ values decreased more remarkably, indicating that the dry-heat treatment showed more impact on the GRF and a higher viscoelasticity compared with GRS. Our results suggest the dry-heat treatment of GRF is a more effective method than that of GRS, which omits the complex and tedious process for purifying GRS, and thereby has more practical applications in the food industry.
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Affiliation(s)
- Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Chengzhen Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Suisui Jiang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Jinmiao Cao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province, 266109, China
- * E-mail:
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Chandanasree D, Gul K, Riar C. Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.06.024] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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