Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

Summary Bambara groundnut is an underutilised African leguminous crop. This study investigated the effect of annealing on the complexing ability and functionality of Bambara groundnut starch with palmitic acid. Corn starch was included as the reference. Annealing created cracks and pores on the surface of Bambara groundnut and corn starches, respectively. Bambara groundnut starch had significantly higher amylose content, higher peak and final viscosities than corn starch. The peak viscosities of native Bambara groundnut and corn starches significantly reduced with palmitic acid addition. Greater reduction in peak viscosities was observed when the annealed starches were complexed with palmitic acid, suggesting that more palmitic acid was complexed after annealing. This was confirmed by XRD peaks and melting enthalpies. Pasting of native Bambara groundnut and corn starches with palmitic acid resulted in the formation of type I V‐amylose complexes, while type II complexes were formed from annealed starches pasted with palmitic acid.

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“…Wang et al . () found that the addition of lauric, myristic and palmitic acids increased the final viscosity of normal and waxy wheat starches.…”

Section: Resultsmentioning

confidence: 96%

“…Worthy of note in the pasting properties of BGS is the final viscosity which increased after annealing and with palmitic acid addition (Table ). Several studies similarly reported increase in the final viscosity of starch after lipid modification (Liang et al ., ; D'Silva et al ., ; Wang et al ., ; Oyeyinka et al ., ). Wang et al .…”

Section: Resultsmentioning

confidence: 99%

Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex

Oyeyinka

Adegoke

Oyeyinka

et al. 2017

Int J of Food Sci Tech

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“…Long-range crystallinity, as measured by XRD, was almost completely lost after heating to T c + 10, except for the starch:water mixture of 0.5. The residual crystallinity of about 4% may be attributed to the amylose-lipid complex naturally present in wheat starch26. In contrast, loss of short-range molecular order, as monitored by FTIR and Raman spectroscopy, still occurred in starch pre-heated to T c + 10 and beyond.…”

Section: Discussionmentioning

confidence: 97%

“…A 785 nm green diode laser source was used in this study26. The full width at half maximum (FWHM) of the band at 480 cm −1 , which can be used to characterize the molecular order of starch, was calculated using the software of WiRE 2.0.…”

Section: Experimental Sectionsmentioning

confidence: 99%

Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization

Wang

Xiu

Wang

et al. 2016

Sci Rep

Self Cite

127

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A thorough understanding of starch gelatinization is extremely important for precise control of starch functional properties for food processing and human nutrition. Here we reveal the molecular mechanism of starch gelatinization by differential scanning calorimetry (DSC) in conjunction with a protocol using the rapid viscosity analyzer (RVA) to generate material for analysis under conditions that simulated the DSC heating profiles. The results from DSC, FTIR, Raman, X-ray diffraction and small angle X-ray scattering (SAXS) analyses all showed that residual structural order remained in starch that was heated to the DSC endotherm end temperature in starch:water mixtures of 0.5 to 4:1 (v/w). We conclude from this study that the DSC endotherm of starch at a water:starch ratio of 2 to 4 (v/w) does not represent complete starch gelatinization. The DSC endotherm of starch involves not only the water uptake and swelling of amorphous regions, but also the melting of starch crystallites.

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“…Many experimental techniques are currently available to characterize food composition and for the detection of food adulteration and contamination. They include mass spectrometry, nuclear magnetic resonance, infrared and Raman spectroscopy, X-ray powder diffraction, thermo-gravimetry and differential scanning calorimetry (Wanga S., Wanga J., Yub J. and Wanga S., 2016;Ellis et al, 2012;Anderson, Moore, Tarczynski & Walker, 2001). …”

Section: Introductionmentioning

confidence: 99%

Digital Fingerprinting of Coffee Blending by Sensitive Crystallization

Guccione¹,

Galati²,

Pusceddu³

et al. 2017

JFR

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The authenticity and quality of productions is an area of priority interest that involves safety of consumers and potential economic damages deriving from frauds on origin, adulteration and labeling of products. Several investigation techniques are currently used to characterize food matrices from physical-chemical-biological point of view using different methods in order to limit possible adulterations. In this work, we have developed an experimental and computational framework to improve the potentialities of sensitive crystallization: an experimental technique known since 1936, but never used for quantitative assessment of food quality. As a test case, it has been applied to investigate the geographical traceability and quality of coffee samples. An extensive statistical analysis associated with a careful choice of advanced image descriptors allows gathering quantitative information about the samples, which can constitute a digital fingerprint of their composition. With this new tool we are able to distinguish with blind tests high-quality coffee brands from low-quality mixtures, different coffee species, green from toasted condition of beans and, to a lesser extent, the macro-geographical provenience. A powder X-ray diffraction analysis reinforces the results obtained by sensitive crystallization for the case where crystalline domains are present in the coffee sample.

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Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

Cited by 244 publications

References 39 publications

Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex

Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea) starch–palmitic acid complex

Changes of multi-scale structure during mimicked DSC heating reveal the nature of starch gelatinization

Digital Fingerprinting of Coffee Blending by Sensitive Crystallization

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