Crosslinked and stabilized in-kernel heat-moisture-treated and temperature-cycled normal maize starch and effects of reaction conditions on starch properties

Sui, Zhongquan; Shah, Azalenah; BeMiller, James N.

doi:10.1016/j.carbpol.2011.06.022

Cited by 28 publications

(13 citation statements)

References 12 publications

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“…HMT may be conducted following pretreatment with an acid (Brumovsky & Thompson 2001, Shin et al 2004, under varied pH conditions (Kim & Huber 2013), or in the presence of high concentrations of a salt-termed osmotic pressure treatment (OPT) ) (see Section 2.6)-or xylitol (Sun et al 2014a). Starches have been chemically modified simultaneously with (Sang & Seib 2006) and after HMT (Vasanthan et al 1995, Perera et al 1997, Perera & ARI 26 February 2015 Hoover 1998, Liu et al 2000, Gunaratne & Corke 2007, Sui et al 2011, Yagishita et al 2011, Kohyama et al 2013). …”

Section: Alternative Hmt Processing Methodsmentioning

confidence: 97%

“…Of greater practical significance than the granular RS content is the amount of thermostable RS that is capable of withstanding thermal processing or cooking conditions and that can carry through into consumable food products. In the majority of reports, HMT results in slight to moderate increases in thermostable RS and/or SDS contents (Kweon et al 2000;Chung et al 2009bChung et al , 2010Güzel & Sayar 2010;Sui et al 2011;Zavareze et al 2012a;Kim & Huber 2013).…”

Section: 37mentioning

confidence: 95%

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Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

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236

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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Section: Alternative Hmt Processing Methodsmentioning

confidence: 97%

Section: 37mentioning

confidence: 95%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

Self Cite

236

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“…In the case of type II diabetes, RS has assumed great importance owing to its slow rate of glucose release as well as the time it takes to metabolize. Higher SDS content in the diet can also help to maintain good health in both diabetic and non‐diabetic persons . The nutritional quality of cereal grains can be improved by reducing the starch digestibility during processing and increasing the SDS and RS content of the product.…”

Section: Health Benefits Of Rsmentioning

confidence: 99%

Resistant starch in food: a review

2014

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The nutritional property of starch is related to its rate and extent of digestion and absorption in the small intestine. For nutritional purposes, starch is classified as rapidly available, slowly available and resistant starch (RS). The exact underlying mechanism of relative resistance of starch granules is complicated because those factors are often interconnected. The content of RS in food is highly influenced by food preparation manner and processing techniques. Physical or chemical treatments also alter the level of RS in a food. Commercial preparations of RS are now available and can be added to foods as an ingredient for lowering the calorific value and improving textural and organoleptic characteristics along with increasing the amount of dietary fiber. RS has assumed great importance owing to its unique functional properties and health benefits. The beneficial effects of RS include glycemic control and control of fasting plasma triglyceride and cholesterol levels and absorption of minerals. This review attempts to analyze the information published, especially in the recent past, on classification, structure, properties, applications and health benefits of RS.

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“…Starch extraction, as well as starch modification processes -etherification, esterification and crosslinking -are often performed under alkaline conditions. Sui, Shah, and BeMiller (2011) recently reported that subjecting a starch to the conditions of derivatization at pH 11.2 or 11.3 using 1 M NaOH without added reagent could result in greater changes to pasting profiles and gelatization temperature ranges.…”

Section: Introductionmentioning

confidence: 99%