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Wang N, Ding C, Xie Y, Meng J, Fan X, Fan D, Wan H, Jiang Z. Characteristics of Citrate-Esterified Starch and Enzymatically Debranched Starch and Their Effects on Diabetic Mice. Foods 2024; 13:1486. [PMID: 38790786 PMCID: PMC11120290 DOI: 10.3390/foods13101486] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 05/26/2024] Open
Abstract
Chickpea has significant benefits as an adjuvant treatment for type 2 diabetes mellitus (T2DM). The properties of chickpea resistant starches (RSs) and their abilities to reduce T2DM symptoms and control intestinal flora were investigated. The RS content in citrate-esterified starch (CCS; 74.18%) was greater than that in pullulanase-modified starch (enzymatically debranched starch (EDS); 38.87%). Compared with those of native chickpea starch, there were noticeable changes in the granular structure and morphology of the two modified starches. The CCS showed surface cracking and aggregation. The EDS particles exhibited irregular layered structures. The expansion force of the modified starches decreased. The CCS and EDS could successfully lower blood glucose, regulate lipid metabolism, lower the levels of total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), reduce the expressions of interleukin-6 (IL-6) and interleuki n-10 (IL-10), and decrease diabetes-related liver damage. Moreover, the CCS and EDS altered the intestinal flora makeup in mice with T2DM. The abundance of Bacteroidota increased. Both types of chickpea RSs exhibited significant hypoglycaemic and hypolipidaemic effects, contributing to the reduction in inflammatory levels and the improvement in gut microbiota balance.
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Affiliation(s)
- Nannan Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (N.W.)
| | - Changhe Ding
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (N.W.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Yingying Xie
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (N.W.)
| | - Jun Meng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (N.W.)
| | - Xing Fan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (N.W.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Duoduo Fan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (N.W.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Haowei Wan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (N.W.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Zhengqiang Jiang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (N.W.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
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2
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Aaliya B, Sunooj KV, Navaf M, Akhila PP, Sudheesh C, Sabu S, Sasidharan A, Sinha SK, George J. Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107709] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Zhou Y, Wang M, Li W, Liu G, Wang W, Zhi W, Wang M, Wang R, Hu A, Zheng J. Effects of dual modification of lysine and microwave on corn starch: In vitro digestibility and physicochemical properties. Int J Biol Macromol 2022; 220:426-434. [PMID: 35981682 DOI: 10.1016/j.ijbiomac.2022.08.075] [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: 05/06/2022] [Revised: 07/30/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022]
Abstract
The effects of lysine addition and microwave treatment (MC) on the digestibility, physicochemical properties and structure of corn starch were investigated. Among all uncooked samples, unmodified corn starch (CS), microwave modified corn starch (MC-CS) and corn starch mixed with lysine (CS-Lys) contained 15.09 %, 14.82 % and 18.86 % slowly digestible starch (SDS), while up to 30.28 % in microwave-lysine modified corn starch (MC-Lys). In contrast to CS, the peak viscosity, breakdown viscosity, setback viscosity and gel enthalpy of MC-Lys were decreased, while the relative crystallinity was increased. Scanning electron microscopy observation showed that corn starch aggregated with each other and was coated by lysine after MC, the particle size distribution range became wider, and the specific surface area decreased. The results showed that the interaction of starch with lysine in the microwave field increased the ordered and aggregated structure of corn starch, resulting in a significant change in the physicochemical properties and digestibility of corn starch. MC-Lys can be added to foods as a nutritional fortification to meet the needs of specific populations for lysine and low carbohydrate.
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Affiliation(s)
- Yu Zhou
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Mengting Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Weiqi Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Guangxin Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wei Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wenli Zhi
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Meng Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Ruobing Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jie Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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4
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Yan Y, Peng B, Niu B, Ji X, He Y, Shi M. Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water. Front Nutr 2022; 9:842662. [PMID: 35198591 PMCID: PMC8859486 DOI: 10.3389/fnut.2022.842662] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Accepted: 01/04/2022] [Indexed: 11/13/2022] Open
Abstract
In this research, annealing (ANN) using plasma-activated water (PAW) was first employed to modify potato and pea starches. Compared with the conventional ANN using distilled water (DW), the granular morphology of two starches was not significantly affected by PAW-ANN. The results of X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy showed that PAW-ANN could reduce the long and short-range ordered structure of potato starch while improving the long and short-range ordered structure of pea starch. Differential scanning calorimetry (DSC) analysis indicated that PAW-ANN lowered the gelatinization enthalpy of potato starch and increased the gelatinization enthalpy of pea starch. The analysis of viscosity and dynamic rheological characteristics illustrated that PAW-ANN reduced the peak viscosity and improved the gel strength of starch pastes. PAW-ANN represents a novel modification method for modifying the structure, reducing the viscosity, improving the gel strength of starch, and is very promising for applying in starch-based hydrogels and food additives.
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Affiliation(s)
- Yizhe Yan
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- *Correspondence: Yizhe Yan
| | - Baixiang Peng
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xiaolong Ji
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yuan He
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Miaomiao Shi
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Miaomiao Shi
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5
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Sopade PA. Modelling multiphasic starch digestograms with multiterm exponential and non-exponential equations. Carbohydr Polym 2022; 275:118698. [PMID: 34742425 DOI: 10.1016/j.carbpol.2021.118698] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 09/07/2021] [Accepted: 09/20/2021] [Indexed: 01/08/2023]
Abstract
The first-order kinetic and the Peleg models were respectively expanded to yield three-term exponential and non-exponential models for triphasic starch digestograms. Ten typical samples are presented, and the models suitably (r2 > 0.95; p < 0.05) described their digestograms. Nonlinear regression constraints or conditions to ensure the stability, convergence, and practicability of the models are discussed. These were extended to existing two-term exponential models and an adapted two-term non-exponential model. The two-term models adequately (r2 > 0.88; p < 0.05) described biphasic digestograms with practical digestion parameters, as exemplified by 10 presented digestograms. These multiterm models will add to models for describing multiphasic starch digestograms, ensuring such are properly modelled with objective predictability indices to assist researchers and for inter-laboratory comparisons. The integrals of the multiterm exponential and non-exponential models are presented to estimate or predict in vitro glycaemic indices.
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Affiliation(s)
- Peter Adeoye Sopade
- Food Process Engineering Consultants, Abeokuta Cottage, Tia Lane, Forest Lake, QLD 4078, Australia.
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6
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Aaliya B, Sunooj KV, Rajkumar CBS, Navaf M, Akhila PP, Sudheesh C, George J, Lackner M. Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments. Polymers (Basel) 2021; 13:3855. [PMID: 34771410 PMCID: PMC8587339 DOI: 10.3390/polym13213855] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/29/2021] [Accepted: 11/03/2021] [Indexed: 11/16/2022] Open
Abstract
Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P-O-C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.
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Affiliation(s)
- Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Kappat Valiyapeediyekkal Sunooj
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Chillapalli Babu Sri Rajkumar
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Plachikkattu Parambil Akhila
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India; (B.A.); (C.B.S.R.); (M.N.); (P.P.A.); (C.S.)
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India;
| | - Maximilian Lackner
- Department Industrial Engineering, University of Applied Sciences Technikum Wien, Höchstädtplatz 6, 1200 Vienna, Austria
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Abstract
Millets are an underutilized and important drought-resistant crop, which are mainly used for animal feed. The major constituent in millet is starch (70%); millet starch represents an alternative source of starches like maize, rice, potato, etc. This encouraged us to isolate and characterize the starches from different millet sources and to evaluate the application of these starches in edible film preparation. In the present study, the physicochemical, morphological, and film-forming characteristics of millet starches were studied. The amylose content, swelling power, and solubility of millet starches ranged from 11.01% to 16.61%, 14.43 to 18.83 g/g, and 15.2% to 25.9%, respectively. Significant differences (p < 0.05) were found with different pasting parameters, and the highest peak (2985 cP), breakdown (1618 cP), and final viscosity (3665 cP) were observed for barnyard, proso, and finger millet starch, respectively. Little millet starch achieved the highest pasting temperature. All starches showed A-type crystalline patterns, and relative crystallinity was observed at levels of 24.73% to 32.62%, with proso millet starch achieving the highest value. The light transmittance of starches varied from 3.3% to 5.2%, with proso millet starch showing the highest transparency. Significant differences (p < 0.05) were observed in the water solubility, thickness, opacity and mechanical characteristics of films. The results of the present study facilitate a better assessment of the functional characteristics of millet starches for their possible applications in the preparation of starch films.
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Sudheesh C, Sunooj KV, Jamsheer V, Sabu S, Sasidharan A, Aaliya B, Navaf M, Akhila PP, George J. Development of Bioplastic Films from γ − Irradiated Kithul (
Caryota uren
s) Starch; Morphological, Crystalline, Barrier, and Mechanical Characterization. STARCH-STARKE 2021. [DOI: 10.1002/star.202000135] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Cherakkathodi Sudheesh
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Vattaparambil Jamsheer
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Sarasan Sabu
- School of Industrial Fisheries Cochin University of Science and Technology Kochi Kerala 682016 India
| | - Abhilash Sasidharan
- Department of Fish Process and Technology Kerala University of Fisheries and Ocean Studies Kochi Kerala 682506 India
| | - Basheer Aaliya
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | - Muhammed Navaf
- Department of Food Science and Technology Pondicherry University Puducherry 605014 India
| | | | - Johnsy George
- Food Engineering and Packaging Division Defence Food Research Laboratory Mysore Karnataka 570011 India
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Navaf M, Sunooj KV, Aaliya B, Sudheesh C, Akhila PP, Sabu S, Sasidharan A, George J. Talipot palm (Corypha umbraculifera L.) a nonconventional source of starch: Effect of citric acid on structural, rheological, thermal properties and in vitro digestibility. Int J Biol Macromol 2021; 182:554-563. [PMID: 33848545 DOI: 10.1016/j.ijbiomac.2021.04.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Revised: 04/02/2021] [Accepted: 04/05/2021] [Indexed: 11/15/2022]
Abstract
Starch from talipot palm trunk (Corypha umbraculifera L.), a new starch source, was treated with different citric acid concentrations (5%, 10%, 20%, and 40% of the dry weight of starch) to produce citrate starch. The influence of citric acid treatment on physicochemical, pasting, structural, thermal, rheological, and digestibility properties of talipot palm starch were studied. A new peak at 1728 cm-1 was observed in the Fourier-transform infrared spectroscopy (FTIR) spectra of citric acid-treated starches, which confirmed the formation of an ester bond between starch molecule and citric acid. The crystalline pattern of talipot palm starch was unaffected by citric acid treatment, whereas the relative crystallinity decreased from 16.35% to 3.06%. The Rapid Visco Analysis of starch treated with citric acid did not show any characteristic peaks, however, the untreated starch showed a peak viscosity of 3646 cP. The gelatinization parameters decreased with an increase in the degree of substitution, and the enthalpy of gelatinization (ΔHgel) decreased from 11.19 J/g to 6.37 J/g. The in-vitro digestibility of talipot palm starch was decreased by citric acid treatment, and that of the slowly digestible starch (SDS) and resistant starches (RS) increased significantly (p ≤ 0.05) from 31.71% to 39.43% and 37.55% to 53.38%, respectively.
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Affiliation(s)
- Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Basheer Aaliya
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | - Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry 605014, India
| | | | - Sarasan Sabu
- School of Industrial Fisheries, Cochin University of Science and Technology, Kochi 682016, India
| | - Abhilash Sasidharan
- Department of Fish Process and Technology, Kerala University of Fisheries and Ocean Studies, Kochi 682506, India
| | - Johnsy George
- Food Engineering and Packaging Division, Defence Food Research Laboratory, Mysore 570011, India
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Gutiérrez TJ, Tovar J. Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.078] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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11
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Sudheesh C, Sunooj KV, Navaf M, Bhasha SA, George J, Mounir S, Kumar S, Sajeevkumar VA. Hydrothermal modifications of nonconventional kithul ( Caryota urens) starch: physico-chemical, rheological properties and in vitro digestibility. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2916-2925. [PMID: 32624597 PMCID: PMC7316946 DOI: 10.1007/s13197-020-04323-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/18/2020] [Accepted: 03/03/2020] [Indexed: 10/24/2022]
Abstract
Effect of hydrothermal modifications (autoclaving, annealing and heat moisture treatment) on physico-chemical, rheological properties and in vitro digestibility of kithul starch was studied. Annealing and heat moisture treatment decreased swelling index, solubility and increased crystalline properties as compared with autoclaving. Autoclaving, annealing and heat moisture treatment caused significant morphological damages such as large holes and fissures on the kithul starch, in addition, granules changed from oval to donut shape. Heat moisture treatment formed higher number of agglomerated starch granules. Light transmittance decreased after hydrothermal modifications. Autoclaving and annealing increased the pasting viscosities (except break down viscosity) of kithul starch. A significant increase (p ≤ 0.05) in peak temperature, conclusion temperature and enthalpy was found in annealed and heat moisture treated kithul starches. The digestibility of kithul starch decreased with increasing resistant starch after annealing and heat moisture treatment. Autoclaved, annealed and heat moisture treated kithul starches exhibited higher value of storage modulus (G') and loss modulus (G″) than native kithul starch. It entail to higher firmness of modified starch gel. The current study showed that the remarkable changes formed by hydrothermal modifications increased the industrial acceptance of kithul starch.
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Affiliation(s)
- Cherakkathodi Sudheesh
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | | | - Muhammed Navaf
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Shaik Ameer Bhasha
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Johnsy George
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
| | - Sabah Mounir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519 Egypt
| | - Sunny Kumar
- Defence Food Research Laboratory, Food Engineering and Packaging Division, Mysore, 570011 India
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Sudheesh C, Sunooj KV, Sasidharan A, Sabu S, Basheer A, Navaf M, Raghavender C, Sinha SK, George J. Energetic neutral N2 atoms treatment on the kithul (Caryota urens) starch biodegradable film: Physico-chemical characterization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105650] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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13
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Effect of dual modification with annealing, heat moisture treatment and cross-linking on the physico-chemical, rheological and in vitro digestibility of underutilised kithul (Caryota urens) starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00404-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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