Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Hu, Pan; Fan, Xiaoxu; Lin, Lingshang; Wang, Juan; Zhang, Long; Wei, Cunxu

doi:10.1590/1678-457x.35016

Cited by 47 publications

(26 citation statements)

References 25 publications

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“…Comparing with the results for cassava starch obtained by Mali et al (2006) of 0.28%, the lipid values in this study can be considered low. They were below those referred by Hu et al (2018) considering that cereal starches can presents around 1% of lipids. Most of these lipids are present in the granules as inclusion complexes with amylose because un-complexed lipids are removed in the starch extraction process (Wang & White 1994) and thereby affect the rheological properties.…”

Section: Resultscontrasting

confidence: 60%

Evaluation of cassava starch as raw material according to the characteristics of the granules

Oliveira

Maieves

Bernardo

et al. 2020

RSD

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In this study, the physicochemical characteristics of starch extracted from ten different cultivars of cassava roots, from different soils, were investigated. There are significant (p<0.05) variations in the proportion of starch damaged during extraction, even in samples of the same cultivar. Amylose content differs among cultivars and even within the same cultivar harvested in different soils (varying from 20.00 to 24.07%). According to the type of soil the starch samples showed distinct values for the crystallinity index. This indicates the need for the physicochemical characterization of starch samples to be carried out even when they originate from the same cultivar. The results obtained can be used as support tools for improvement of cassava genetics, optimizing the process of selection and maintenance of a genetic bank. The results, coupled with chemometric analyses (PCAs and clusters), allowed to distinguish cultivars according to their physicochemical and functional peculiarities, suggesting their potential to be used by industries and as food.

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Section: Resultscontrasting

confidence: 60%

Evaluation of cassava starch as raw material according to the characteristics of the granules

Oliveira

Maieves

Bernardo

et al. 2020

RSD

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“…Removal of protein from rice starch by alkaline protease increased in vitro rice starch digestibility and scanning electron microscopy (SEM) suggested alteration of rice starch structure after removal of protein and confocal laser scanning micrograph (CLSM) identified protein around starch granules of cooked and un‐cooked rice . Sodium dodecyl sulphate (SDDS) protein extraction increased in vitro rice starch digestibility and increased swelling capacity but not starch crystallinity …”

Section: Rice Proteins Impact On Rice Starch Digestionmentioning

confidence: 99%

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non‐starch components in determining rice starch digestibility. The current understanding of the role of starch and non‐starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non‐starch components such as fibre, protein, lipid and polyphenols. Non‐starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non‐starch components on starch digestion.

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“…PS NaOH presented significantly higher DE than PS, which indicated that the alkali pretreatment increased the enzymatic susceptibility of sago starch. This was probably due to the ability of alkali treatment to remove the protein, lipids or other non‐starchy components present on the granule surface (Hu et al, ; Wang et al, ). Furthermore, it was suggested that the alkali treatment dissociated some of the double helices of starch granule and enabled it to be more vulnerable for enzymatic attack (Spier et al, ; Wang & Copeland, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

Ying

Kamilah

Karim

et al. 2020

J Food Process Preserv

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Pretreatment(s) of heat-moisture treatment (HMT) and alkali treatment was tested for the enzymatic hydrolysis of sago (Metroxylon sagu) starch. HMT was undergone by autoclaving the sago starch at 120°C for 60 min. While sodium hydroxide pellets (0.60% [w/w starch dry basis (d.b.)] to 50 g of sago starch) were applied as the alkali treatment. Dual pretreatments were also evaluated. The dextrose equivalent values of porous starch with alkali pretreatment (31%), HMT (37%), and dual pretreatments (42%) were significantly higher than those of non-pretreated porous sago starch (21%). Greater porosity of pretreated starch granules (0.91-5.19 µm) was also obtained. The thermal properties (gelatinization temperature) of porous starch with pretreatments were improved compared to the non-pretreated porous sago starch.In addition, the pretreatment(s) also improved the oil adsorption capacity of the porous starch. Dual pretreatments were an efficient way to facilitate enzymatic hydrolysis in preparing porous sago starch. Practical applicationsPorous starch is in high demand as a natural carrier for food applications such as flavor retention, food structure improvement, and extension of food shelf life. The porosity of the starch provides higher surface area and better immobilization to food ingredients, especially as a functional food. The abundance and lower cost of sago starch added the preference. Hence, the main purpose of the study is to produce highly porous sago starch granules with enhanced surface area to fulfill the processing requirement of food industries. Thus, the effect of pretreatment(s) on sago starch using heat-moisture and alkali treatments prior to enzymatic hydrolysis was evaluated. Both heat-moisture and alkali pretreatment(s) enhanced the enzymatic hydrolysis of sago starch and formed the intended porous structure. Porous sago starch has better absorption capacity and efficient oil adsorption. Besides, the thermal properties of pretreated sago starch were improved compared to the non-pretreated porous sago starch. Hence, the pretreated sago starch is the potential to be an excellent adsorbent. Overall, the outcome shows that the objective is positively achieved via the dual of the pretreatment(s). S U PP O RTI N G I N FO R M ATI O N Additional supporting information may be found online in the Supporting Information section. How to cite this article: Zhy Ying B, Kamilah H, Karim AA, Utra U. Effects of heat-moisture and alkali treatment on the enzymatic hydrolysis of porous sago (Metroxylon sagu) starch. J Food Process Preserv. 2020;44:e14419. https://doi.

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Effects of surface proteins and lipids on molecular structure, thermal properties, and enzymatic hydrolysis of rice starch

Cited by 47 publications

References 25 publications

Evaluation of cassava starch as raw material according to the characteristics of the granules

Evaluation of cassava starch as raw material according to the characteristics of the granules

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

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