Dry heating and annealing treatment synergistically modulate starch structure and digestibility

Summary Annealing is one of starch physical modification techniques that can increase resistant starch (RS) content. However, the effect of annealing on RS varies based on botanical sources. Starch crystal type and relative crystallinity are two important characteristics of starch. This study aimed to compare the influence of annealing on starch crystallinity and different starch crystal type (A, B and C) and investigate its effect on RS content by literature meta‐analysis study. The literature review was carried out using 22 research articles and 101 data points. The result showed relative crystallinity increase from the highest changes to the lowest, respectively; C‐type crystal (18.98%) followed by B (13.60%) and A‐type crystal (8.17%). Meta‐analysis study results showed a significant increase of RS content on starches with A‐type crystal (SMD = 6.46; 95% CI: 3.22–9.70; P < 0.01) and a positive relationship between the degree of crystallinity and RS content after annealing modification.

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“…(2016a,b), Chi et al . (2019) on maize starch, Trung et al . (2017) on sweet potato starches and Faridah et al .…”

Section: Resultsmentioning

confidence: 99%

“…These results are in accordance with studies by Chi et al . (2019) which reported that the B‐type crystal of potato starch was easier to move or more mobile due to hydration during annealing. Xu et al .…”

Section: Resultsmentioning

confidence: 99%

Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis

Anugerah

Faridah

Afandi³

et al. 2022

Int J of Food Sci Tech

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“…The aforementioned authors claim this increase to be due to the rearrangement of starch chains during heating in the excess of water. This type of heating leads to the strengthening of bonds between amylose and amylopectin, thereby increasing starch granule stability, which—in contrast—can inhibit enzymatic hydrolysis [ 23 , 46 ]. Furthermore, annealing can lead to the leaching of amylose chains from amorphous regions of starch granules being especially susceptible to hydrothermal modifications, which probably reinforces the crystalline structure of starch [ 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…These modifications led to structural and physicochemical changes of starch as well as to increased initial pasting temperature and viscosity of the starch pastes produced. In turn, Iftikhar and Dutta [ 22 ] annealed rice starch that had earlier been retrograded; they kept starch in water at 50 °C for 72 h, at a starch to water ratio of 1:6, and by this means achieved new crystalline structures featuring higher thermal stability; whereas Chi et al [ 23 ] modified maize and potato starches by heating dry starches and annealing them at 50 °C for 24 h, at a starch to water ratio of 1:4, and obtained modified preparations with increased resistance to enzymatic activity.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch

et al. 2021

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One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing process performed at various temperatures as the first stage of starch modification. The annealed starch preparations were then esterified using acetic acid anhydride. Finally, the annealed and acetylated starch preparations were determined for their properties. The annealing of starch before acetylation triggered changes in the properties of the modified preparations. It contributed to a higher degree of starch substitution with acetic acid residues and to the increased swelling power of starch. Both these properties were also affected by the annealing temperature. The highest resistance to amylolysis was found in the case of the starch preparation annealed at 53.5 °C and acetylated. The double modification involving annealing and acetylation processes increased the onset and end pasting temperatures compared to the acetylation alone. Similar observations were made for the consistency coefficient and yield point.

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“…Physically modified starch is also utilized in food and non-food applications. Agama-Acevedo et al [108] and Chi et al [109] prepared slowly digestible starch using HMT and dry heating treatment (DHT), respectively. Oat starch was modified using an ultrasound treatment by Falsafi and coworkers [110].…”

Section: Applications Of Physically Modified Starchmentioning

confidence: 99%

Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review

et al. 2021

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Starch is one of the most common biodegradable polymers found in nature, and it is widely utilized in the food and beverage, bioplastic industry, paper industry, textile, and biofuel industries. Starch has received significant attention due to its environmental benignity, easy fabrication, relative abundance, non-toxicity, and biodegradability. However, native starch cannot be directly used due to its poor thermo-mechanical properties and higher water absorptivity. Therefore, native starch needs to be modified before its use. Major starch modification techniques include genetic, enzymatic, physical, and chemical. Among those, chemical modification techniques are widely employed in industries. This review presents comprehensive coverage of chemical starch modification techniques and genetic, enzymatic, and physical methods developed over the past few years. In addition, the current applications of chemically modified starch in the fields of packaging, adhesives, pharmaceuticals, agriculture, superabsorbent and wastewater treatment have also been discussed.

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Dry heating and annealing treatment synergistically modulate starch structure and digestibility

Cited by 106 publications

References 29 publications

Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis

Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis

Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch

Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review

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