Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content

Characterization of Physicochemical and Functional Properties of Starch from Five Yam (Dioscorea Alata) Cultivars in Indonesia

“…This result was in range (20 to 30%) found by Tester et al [31] and Waduge et al [32]. In relation to the starch group, yam belongs to the group with moderate to high amylose content [9], [33].…”

Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing

“…These observations might be attributed to the rearrangement of starch molecules and the limitation in starch hydration (Hoover & Manuel, 1996a;Waduge et al, 2006). The rigid structure consisting of ordered double helical amylopectin side chain clusters induced the low swelling power of HMT starches (Li, Ward, & Gao, 2011).…”

“…HMT can efficiently improve thermal stability, increase gelatinization temperature and decrease swelling power of starches (Gunaratne & Hoover, 2002;Olayinka, Adebowale, & Olu-Owolabi, 2008;Watcharatewinkul, Puttanlek, Rungsardthong, & Uttapap, 2009). While ANN can significantly improve the formation of resistant starch , increase relative crystallinity (RC) and gelatinization temperature (Lan et al, 2008;Waduge, Hoover, Vasanthan, Gao, & Li, 2006), and decrease peak viscosity and swelling power (Gomes, da Silva, Ricardo, Sasaki, & Germani, 2004). Thus, both ANN and HMT are effective and safe methods to improve the properties of starches which are desirable for noodle, dough, bread and canned food manufacture (Zavareze & Dias, 2011).…”

Effect of annealing and pressure on microstructure of cornstarches with different amylose/amylopectin ratios

“…Annealing and pressure treatment are two important techniques to modify the microstructure and physicochemical properties of starch. [1][2][3][4][5] Previous studies have shown that the gelatinization behaviors of starches were significantly affected by these two kinds of treatments. Pressure treatment generally facilitates gelatinization processing.…”

“…A polymorphic structure change from 'A+B' type to 'A' type during annealing has been found in sweet potato and barley starch. 2,27 Waduge et al 2 observed an increase in relative crystallinity (RC) of waxy and normal starches but an unchanged RC for the high amylose starches, using a barley family of varying amylose content (up to 50%). On the other hand, pressured gelatinization is significantly different from the traditional gelatinization, 1,28 as the pressure treatment could cause an irreversible distortion of the crystalline region in starch granules prior to a reversible hydration of the amorphous phase, which in turn leads to the destruction of the granule structure.…”