Effect of dry heat treatment with xanthan on waxy rice starch

Li, Yue; Zhang, Huien; Shoemaker, Charles F.; Xu, Zhiting; Zhu, Shuguang; Zhong, Fang

doi:10.1016/j.carbpol.2012.11.002

Cited by 71 publications

(43 citation statements)

References 21 publications

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“…2). Li et al (2013) reported that the increase of crystallinity in the starch granule would be account for the increase in H. Adebowale, Henle, Schwarzenbolz, and Doert (2009) observed higher T o , T p and T c in African bean starch subjected to HMT at different moisture levels. Vermeylen et al (2006) reported that HMT of potato starch increased DSC gelatinization temperatures.…”

Section: Samplesmentioning

confidence: 93%

Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles

Qiu

et al. 2015

Carbohydrate Polymers

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Section: Samplesmentioning

confidence: 93%

Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles

Qiu

et al. 2015

Carbohydrate Polymers

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“…The particle size analyzer (MS2000, UK) was used to analyze the particle size and the experiment was carried out according to the method of Li et al (2013) and Wang et al (2008). The wavelength was 632.8 nm and the scattering angle was 90 .…”

Section: Particle Size Analysismentioning

confidence: 99%

Effect of high speed jet on the physical properties of tapioca starch

Xia

Wang

et al. 2015

Food Hydrocolloids

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“…This study suggests that dry heat treatment could break intra-or intermolecular hydrogen bonds of starches, which would facilitate the swelling of starch granules and result in disruption of starch granules. However, other studies have reported that dry heat treatment without gum scan significantly reduce the peak and final viscosities of the waxy rice starch (Li et al, 2013). It has been proposed that, in addition to the disruption of hydrogen bonds by dry heating, the excessive heat could cleave the glycosidic linkages, contributing to a reduction in viscosity.…”

Section: Pasting Properties By Rvamentioning

confidence: 92%

Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties

Diao

Shang

et al. 2017

CyTA - Journal of Food

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(2017) Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties, CyTA -Journal of Food, 15:3, 327-335, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 Physicochemical and digestion properties of chitosan modified starch prepared by dry heat treatment were investigated. Starch granule aggregation occurred following the addition of chitosan and this trend was enhanced with increasing chitosan concentration. The size of chitosan modified starch particles was about six times of that of the native starch granules. Interactions between the hydroxyl groups of starch and the amino groups of chitosan was confirmed by Fourier transform infrared spectroscopy analysis. The disappearance of the trough in the Rapid Visco Analyzer profile indicated that the cross-links increased the starch shear resistance. The cross-links between starch and chitosan also reduced starch digestion rate compared to the control (p < 0.001), and this reduction was further enhanced with an increasing chitosan concentration. Additionally, the addition of chitosan altered starch digestion kinetics from one phase to two phases, implying that chitosan modification changed both starch structure and its digestion behaviors.Efecto de las interacciones entre el almidón y el chitosán en las propiedades fisicoquímicas y digestivas del almidón de maíz ceroso RESUMEN Se investigaron las propiedades fisicoquímicas y digestivas del almidón modificado con chitosán preparado mediante tratamiento de calor seco. El agregado de gránulos de almidón ocurrió después de la adición de chitosán y esta tendencia mejoró con el aumento en la concentración de chitosán. El tamaño de las partículas de almidón modificado con chitosán fue alrededor de 6 veces mayor que aquel de los gránulos de almidón nativos. Se confirmaron las interacciones entre los grupos hidroxilo del almidón y los grupos amino del chitosán mediante el análisis espectroscópico de infrarrojos de transformada de Fourier. La desaparición de la canalización en el perfil del analizador de viscosidad (RVA) indicó que la reticulación produjo un aumento en la resistencia al corte del almidón. La reticulación entre el almidón y el chitosán también redujo el ritmo digestivo del almidón en comparación con la muestra control (p < 0,001). Esta reducción fue posteriormente mejorada con un aumento en la concentración de chitosán. Además, la adición de chitosán alteró la cinética digestiva del almidón de una a dos fases, implicando que la modificación con chitosán comportó cambios en la estructura y comportamiento digestivo del almidón. ARTICLE HISTORY

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Effect of dry heat treatment with xanthan on waxy rice starch

Cited by 71 publications

References 21 publications

Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles

Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles

Effect of high speed jet on the physical properties of tapioca starch

Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties

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