Determining the effects of microwave heating on the ordered structures of rice starch by NMR

Fan, Daming; Ma, Wei; Wang, Liyun; Huang, Jianlian; Zhang, Fengmin; Zhao, Jianxin; Zhang, Hao; Chen, Wei

doi:10.1016/j.carbpol.2012.09.072

Cited by 112 publications

(34 citation statements)

References 20 publications

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“…Polar molecules in the starch particles in the microwave field rub together and collide with each other, and this generates a large amount of heat. Consequently, the starch grain temperature rises, which results in changes to the starch structure and physical and chemical properties (Fan et al, ; Lewandowicz, Jankowski, & Fornal, ). Microwave photon energy can affect the chemical bonds in the starch molecules and the arrangement of the electrons around a group.…”

Section: Resultsmentioning

confidence: 99%

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

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Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water‐holding capacity, to 172.66% and 191.63%, respectively. X‐ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.

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Section: Resultsmentioning

confidence: 99%

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

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“…Based on the subtraction method, NMR spectra can be decomposed into amorphous and ordered subspectra. The peak at 102.9 ppm in subspectra was coincident with the V‐type single‐helical components, and the peaks at 99.6, 100.5 and 101.5 ppm were double‐helix components . According to the amorphous and ordered subspectra areas of the C1 region relative to the total areas of native PSG and ESG, the relative proportions of V‐type single‐helix, double‐helix and amorphous components were calculated (Table ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of starch granule development and physicochemical properties of starches in wheat pericarp and endosperm

Zhou

Zhang

et al. 2014

J. Sci. Food Agric.

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“…Starch contains a large number of hydroxyl groups, which specifically bind to water during heat treatment and which induce gelatinization. Due to water having a high dielectric constant, it accelerates gelatinization in a microwave field and helps unwind the chain structure of starch . Microwave heating works through alternating electric and magnetic fields and induces a micro‐movement of polar molecules trying to orient themselves to the electric field.…”

Section: Introductionmentioning

confidence: 99%

Ethanol production from sweet potato: The effect of ripening, comparison of two heating methods, and cost analysis

Schweinberger

Putti²,

Susin

et al. 2016

Can J Chem Eng

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Currently, biomass contributes to ∼14 % of global energy needs. Therefore, many studies and policies have been developed in order to expand the participation of renewable energy in the global energy matrix. In this context, ethanol has received substantial interest. This work investigates ways to improve efficiency in ethanol production from sweet potatoes, considering the costs that make the process potentially implementable. The following aspects were investigated: (i) conversion efficiency according to the post‐harvest time; (ii) influence of the heating method (water bath (conventional) and microwave) as well as the corresponding processing costs. The conversion efficiency increased significantly during sweet potato ripening, where the highest value was achieved 25 days after harvest. This is a very important result since it has a strong impact on the final cost. Among the heating methods, the conventional one was slightly superior in terms of conversion efficiency (9 % higher at 25 days) and also had better results regarding cost analysis. Among four designed scenarios, the largest cost difference was 17.5 %. Instead of a definitive elimination of microwave heating, the results should be analyzed to identify where the microwave heating should be improved in order to make it more attractive in the future.

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Determining the effects of microwave heating on the ordered structures of rice starch by NMR

Cited by 112 publications

References 20 publications

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Comparison of starch granule development and physicochemical properties of starches in wheat pericarp and endosperm

Ethanol production from sweet potato: The effect of ripening, comparison of two heating methods, and cost analysis

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