Effect of heat-moisture treatment on the structural, physicochemical, and rheological characteristics of arrowroot starch

Abstract

The effect of heat-moisture treatment on structural, physicochemical, and rheological characteristics of arrowroot starch was investigated. Heat-moisture treatment was performed with starch samples conditioned to 28% moisture at 100 ℃ for 2, 4, 8, and 16 h. Structural and physicochemical characterization of native and modified starches, as well as rheological assays with gels of native and 4 h modified starches subjected to acid and sterilization stresses were performed. Arrowroot starch had 23.1% of amylose and a CA-type crystalline pattern that changed over the treatment time to A-type. Modified starches had higher pasting temperature and lower peak viscosity while breakdown viscosity practically disappeared, independently of the treatment time. Gelatinization temperature and crystallinity increased, while enthalpy, swelling power, and solubility decreased with the treatment. Gels from modified starches, independently of the stress conditions, were found to have more stable apparent viscosities and higher G' and G″ than gels from native starch. Heat-moisture treatment caused a reorganization of starch chains that increased molecular interactions. This increase resulted in higher paste stability and strengthened gels that showed higher resistance to shearing and heat, even after acid or sterilization conditions. A treatment time of 4 h was enough to deeply changing the physicochemical properties of starch.

Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches

“…The different effects of FIR on the n and K values of the starch gels might also be attributed to different crystallinity of starches. Similarly, it was reported that the effects of heat–moisture treatment and annealing on the n and K values of different starch gels were different, and this difference depended on the crystalline form and sources of starches …”

The Impact of Heat-moisture Treatment on Properties of Musa paradisiaca L. Starch, and Optimization of Process Variables

“…In the diffractogram of the native starch, well-defined peaks (2 θ ) were observed at 11°, 15°, 17°, 20°, 23° and 26°, characterizing starch types A and B ( 25 ). After modification, all starch exhibited diffraction peaks at 17° and 18°, an unfolding of native starch peak at 17°, with an A-type crystalline structure typical of gelatinized starch ( 26 , 27 ).…”

Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review

“…Cooke and Gidley (1992) reported that enthalpy depicts the breaking of double helix array rather than depletion of crystallinity throughout gelatinization. Pepe et al (2015) observed that there was a decline in the enthalpy change of arrowroot starch upon HMT. The study showed that the treatment possibly leads to an unwinding of double helices.…”