Recent progress of starch modification assisted by ultrasonic wave

Wang, Baoshi; ZHONG, Zhiyi; WANG, Yingying; YUAN, Shufen; JIANG, Yibo; LI, Ziming; LI, Yating; YAN, Zhenbo; Li, Meng; QIU, Liyou

doi:10.1590/fst.107522

Cited by 5 publications

(3 citation statements)

References 42 publications

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“…The inherent deficiencies of native starch, such as poor shear resistance, heat sensitivity, easy thermal degradation and easy retrogradation, limit its application in some industrial food processing (Singh et al, 2004;Wang et al, 2023;Wang et al, 2019). To overcome these shortcomings and widen the application of starch, it is often modified by physical, chemical or enzymatic modifications (Abbas et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

2023

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This study was undertaken to investigate the potential effects of wheat flour substitution with potato starch modified by heatmoisture treatment (HMTS) and microwave treatment (MWS) on dough texture properties and on the quality of fresh noodles. The research results showed that the substitution of wheat flour with HMTS or MWS altered the texture and tensile properties of dough and cooked fresh noodles. Moreover, the dough tensile properties of resistance to extension and extensibility were extremely significant positive correlated with the cooked fresh noodles tensile properties of tensile strength and elasticity. The optimal cooking time of fresh noodles was significantly decreased (P value < 0.05) with the increase incorporation of HMTS or MWS. The dry matter water absorption rate and loss rate of dry matter significantly increased with the increase of substitution amount of HMTS and MWS. When the incorporation amount of HMTS was less than 30% and the incorporation amount of MWS was less than 20%, the noodles could maintain good organoleptic and cooking quality attributes. More than 30% of HMTS or 20% MWS will deform the noodles and cause breakage. Therefore, the maximum incorporation of HMTS or MWS should be 30%, 20%, respectively.

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Section: Introductionmentioning

confidence: 99%

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

2023

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“…Distillation speed also affects the levels of acids. Distillation at high speed results in a higher concentration of volatile acids and poorer taste compared to distillation at low speed (Wang et al, 2018). However, in the production of aguardente (a type of sugarcane spirit), the concentration of volatile acids in the distillate produced via the slow process was higher than that produced by the faster process (Almeida et al, 2012).…”

Section: Acidsmentioning

confidence: 99%

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Wang,

Cui,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

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“…Besides, starch modification has huge potential to provide functional effects to food products. 13 One way to improve the characteristics of starch is to increase the amount of shortchain amylose and the level of retrogradable starch by several modification processes such as pressure-cooling heating process, starch hydrolysis by chemical treatment using propionate esterification method, 14 acetylation, 15 cyclodextrin glycosyltransferase or specific cyclodextrinase, 16 and hydroxypropylation, 17 enzymatic treatment using amylase enzyme, 18 physical modification of starch by ultrasonic wave method, 19,20 autoclaving-cooling, heat moisture treatment (HMT), 21 cross-linking/annealing (ANN), 22 and extrusion method. 23 Starch modification generally causes changes in the polysaccharide molecules of the starch, causing changes to the properties and functions of the starch including the heat characteristics of pastes and gels as well as the digestibility of the starch.…”

Section: Introductionmentioning

confidence: 99%

Effect of Acid Modification on the Physico-Chemical Properties of North Sulawesi’s Giant Swamp Taro (GST) Starch (Cyrtosperma merkusii)

2024

TJNPR

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Giant swamp taro (GST, Cyrtosperma merkusii) is an underutilized tropical endemic crop of North Sulawesi. GST starch has the potential to be utilized in various food products such as dry noodles, artificial rice, bioplastic and various other applications. This study aimed to determine the effect of acid modification on the physico-chemical properties of GST starch. Starch was extracted from GST corms by maceration in 2% sodium chloride solution. GST starch was modified by acid hydrolysis using 0.2 M citric acid solution, followed by neutralization in 1 M sodium hydroxide solution. The starch samples (native and modified) were analysed for the following physicochemical parameters; pasting properties, viscosity, total starch content, swelling power. The Fourier transform infrared (FTIR) spectroscopic analysis and Field emission scanning electron microscopy (FESEM) of the starch were also carried out. The results revealed that acid modification of GST starch has significant effect on its physico-chemical properties, microstructure and FTIR spectrum. Native GST starch had high amylose and amylopectin contents with a high ratio of amylopectin to amylose. Acid modification of the GST starch resulted in a starch with lower amylose and amylopectin content. Consequently, lowering the viscosity and gelling properties of the starch. Therefore, modification of GST starch by acid hydrolysis could result in starch product with better physic-chemical properties that could be employed as food thickeners. However, for applications where a more stable and stronger gel matrix is required, other modification methods such as the cross-linking and heat moisture treatment (HMT) methods should be considered.

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Recent progress of starch modification assisted by ultrasonic wave

Cited by 5 publications

References 42 publications

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Effect of Acid Modification on the Physico-Chemical Properties of North Sulawesi’s Giant Swamp Taro (GST) Starch (Cyrtosperma merkusii)

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