Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch

Park, Eun Young; Gyeong, Jin Beom; Kim, Jiyeon; Lee, Dong Hun; Kim, Sun Young; Kwon, Dong Joo; Kim, Jong Yea

doi:10.1016/j.foodhyd.2017.09.017

Cited by 66 publications

(24 citation statements)

References 27 publications

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“…An increase in pasting temperature and a decrease in peak viscosity were observed for the cross‐linked starch, suggesting that more cross‐linked chemical bonds formed between intra‐ and interstarch molecules, consistent with the findings of previous studies . Nevertheless, the pasting temperature of cross‐linked starches was still lower than that of the native starch, implying that the partial hydrolysis of intra‐ and intermolecular hydrogen bonds in the starch at higher temperatures contributed to the presence of a more proportional amorphous region of the resulting starch …”

Section: Resultssupporting

confidence: 89%

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

et al. 2018

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In this study, oxidized sucrose is employed to crosslink corn starch at 100, 110, and 120 °C. The cross‐linked starch is analyzed by Fourier transform infrared (FTIR) and 1H nuclear magnetic resonance (1H NMR) spectroscopy. The X‐ray diffraction (XRD) analysis reveals that cross‐linked starch exhibits a “V” crystal structure after modification. Thermogravimetric (TG) analysis demonstrates that the destruction of the crystal structure increases the thermoplasticity of the starch. A decrease in the viscosity of the cross‐linked starch using a Rapid Visco Analyzer (RVA) is noted. However, compared with native starch, the swelling power of cross‐linked starch shows a negative correlation with treatment temperature. Furthermore, the cross‐linked starch that is treated at 100 °C experiences a fivefold increase in both swelling ratio and water binding capacity, compared with native starch. Additionally, low‐field nuclear magnetic resonance (low‐field NMR) analysis verifies the excellent hydrophilic properties of the cross‐linked starch. The oxidized sucrose‐modified starch (OSMS) is an alternative for improving starch‐based products, potentially in turn guiding further advancements in the pharmaceutical and food industries.

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Section: Resultssupporting

confidence: 89%

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

et al. 2018

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“…Less work has been done on the effects of HMT, AT, and MT on the physicochemical properties of proso millet starch. The proximate composition of proso millet is similar to those of other common grains (e.g., rice, corn, and wheat) (Park et al, 2018;Silva et al, 2017;Zhao et al, 2018), and understanding the processing properties of proso millet starch would be conducive to its development and use.…”

mentioning

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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“…In order to improve starch pasting properties and shelf life extension, modification of starch by using chemical is the most frequently used method [127]. Processing quality can be improved by altering pasting, gelatinizing and retrogradation properties of starch [128]. Commercialized starch such as corn and other type of cereals are normally underwent physical modification or simple chemical modification to enable them to be used by food or other industry [129].…”

Section: Starch Modificationmentioning

confidence: 99%

“…One of the most common modification methods by using chemical is crosslinking [131]. Introducing intra and intermolecular bonds in starch molecule at random locations is known as cross-linking [132].…”

Section: Starch Modificationmentioning

confidence: 99%

Application of Starch and Starch-Based Products in Food Industry

Yazid

Abdullah

Muhammad

et al. 2018

JST

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Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

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Effect of dual modification of HMT and crosslinking on physicochemical properties and digestibility of waxy maize starch

Cited by 66 publications

References 27 publications

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

Synthesis and Characterization of Corn Starch Crosslinked with Oxidized Sucrose

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

Application of Starch and Starch-Based Products in Food Industry

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