Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility

Ouyang, Qunfu; Wang, Xiaoyan; Xiao, Yiwei; Luo, Feijun; Lin, Qinlu; Ding, Yongbo

doi:10.1016/j.foodchem.2021.129858

Cited by 36 publications

(7 citation statements)

References 34 publications

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“…In addition, the gelatinization conclusion temperature (Tc) was positively correlated to the crystallinity of diffraction peaks at 15° and 23°. The present results agreed with the previous report that B-type crystallinity has lower gelatinization temperature than A-type crystallinity [ 3 , 9 ]. The SP had no significant relationships with the intensity and crystallinity of crystalline diffraction peaks, but the WS was significantly positively correlated to the intensity of the diffraction peak at 23° and the crystallinity of diffraction peaks at 15° and 17–18°.…”

Section: Resultssupporting

confidence: 94%

“…The A- and B-type crystallinities have different properties. For example, the B-type crystallinity has higher resistance to hydrolysis and exhibits lower gelatinization temperature than the A-type crystallinity [ 3 ]. Native starches from botanical resources are usually divided into A-, B- and C-type according to their containing crystallinity types.…”

Section: Introductionmentioning

confidence: 99%

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Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

Zhao

Lin

et al. 2022

Molecules

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C-type starches with different proportions of A- and B-type crystallinities have different intensities and crystallinities of X-ray diffraction peaks. In this study, the intensities and crystallinities of X-ray diffraction peaks, molecular components and heat properties of C-type starches were investigated in seven sweet potato varieties, and their relationships were analyzed. The intensity and crystallinity of a diffraction peak at 5.6° were significantly positively correlated to the DP6-12 branch-chains of amylopectin and significantly negatively correlated to the true amylose content (TAC) determined by concanavalin A precipitation, gelatinization temperature, gelatinization enthalpy, water solubility at 95 °C, and pasting temperature. The intensity of diffraction peaks at 15° and 23° were significantly positively correlated to the gelatinization temperature and pasting temperature and significantly negatively correlated to the pasting peak viscosity. The significantly positive relationships were detected between the crystallinity of a diffraction peak at 15° and the DP13-24 branch-chains of amylopectin, gelatinization conclusion temperature and water solubility, between the crystallinity of diffraction peak at 17–18° and the TAC, gelatinization onset temperature, water solubility and pasting temperature, between the crystallinity of a diffraction peak at 23° and the gelatinization conclusion temperature and pasting peak time, and between the total crystallinity and the TAC, gelatinization conclusion temperature, water solubility and pasting temperature. The score plot of principle component analysis showed that the molecular components and heat property parameters could differentiate the C-type starches and agreed with their characteristics of X-ray diffraction peaks. This study provides some references for the utilizations of C-type starches.

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Section: Resultssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

Zhao

Lin

et al. 2022

Molecules

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show abstract

“…The organization of the double helical amylopectin chain is shown by the diffraction pattern. A, B, and C-type starches were used to depict the starch x-ray patterns [ 25 ]. Strong diffraction peaks for A-type cereal starch may be found at 15° and 23° of 2θ, as well as twice at 17° and 18° of 2θ.…”

Section: Resultsmentioning

confidence: 99%

Study on extraction and characterization of anchote (Coccinia abyssinica) starch and reinforced enset (Ensete ventricosum) fiber for the production of reinforced bioplastic film

Majamo,

Amibo

2024

Heliyon

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“…Starch vermicelli was selected as the model of starch‐based food in this study because starch vermicelli is a popular traditional food consumed throughout Asian countries as well as one of the Oriental dishes served in Western countries 11 . Simultaneously, cereal starch‐rice starch, tuber starch‐sweet potato starch, and bean starch‐mung bean starch, which were classified into A‐, B‐, and C‐type starch according to their X‐ray diffraction (XRD) patterns, 12 were chosen as the raw materials for vermicelli. Starch with different crystal types generally has different gelatinization patterns, which may affect the interaction between other components and starch in the system directly 13 .…”

Section: Introductionmentioning

confidence: 99%

Comparison of in vitro starch digestibility and structure of matcha‐fortified starch vermicelli from different botanical sources

Niu

Sun

et al. 2023

J Sci Food Agric

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BACKGROUNDIn a study to explore the utilization of polyphenols in complex digestive systems, starch‐based vermicelli was employed as the carrier and matcha (MT) was used as the source of polyphenols. Four percent MT was extruded with A‐, B‐, and C‐type starch of rice, sweet potato, and mung bean to prepared starch vermicelli rice starch vermicelli (RSV), sweet potato starch vermicelli (SPSV), and mung bean starch vermicelli (MBSV), respectively. The multi‐scale structure of starch, the digestive kinetics of starch, and the bioaccessibility of polyphenols during in vitro digestion were monitored.RESULTSMatcha did not change the crystal configuration of vermicelli, but increased the relative crystallinity of RSV. Vermicelli with MT possessed a more uniform structure, and the polydispersity index decreased from 3.85–4.89 to 2.56–3.69. However, these structural changes made only a limited contribution to delaying digestion. The detection of polyphenols during digestion revealed that the release of most polyphenols was accomplished in the first 20 min of digestion. The release amount was in the order RSV + MT > MBSV + MT > SPSV + MT, and reached 4.81–5.45 mg GAE g−1. Correspondingly, the activity of digestive enzyme decreased in the order RSV + MT < MBSV + MT < SPSV + MT. Consequently, MT significantly (P < 0.05) reduced the digestive rate of vermicelli, and the rapidly digested starch and predicted glycemic index of RSV + MT decreased from 71.28% to 56.31% and from 74.68 to 62.86, respectively. The released polyphenols were also the main source of the strong antioxidant capacity of vermicelli with MT.CONCLUSIONSThese results provided a theoretical basis for using polyphenols to pursue healthy starch‐based food. © 2023 Society of Chemical Industry.

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Structural changes of A-, B- and C-type starches of corn, potato and pea as influenced by sonication temperature and their relationships with digestibility

Cited by 36 publications

References 34 publications

Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

Relationships between X-ray Diffraction Peaks, Molecular Components, and Heat Properties of C-Type Starches from Different Sweet Potato Varieties

Study on extraction and characterization of anchote (Coccinia abyssinica) starch and reinforced enset (Ensete ventricosum) fiber for the production of reinforced bioplastic film

Comparison of in vitro starch digestibility and structure of matcha‐fortified starch vermicelli from different botanical sources

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