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

Abstract

(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

Influences of chitosan on freeze–thaw stability of Arenga pinnata starch

“…Diao et al . (2017) also reported that there were interactions between the hydroxyl groups of starch and the amino groups of chitosan. Moreover, the higher the Mw of polysaccharide, the more facile the interaction between the polysaccharide and amylopectin, which might be reasonable considering the conformationally complicated structure of amylopectin (Funami et al ., 2005).…”

“…Chitosan (CS) is multifunctional polysaccharide and has been approved as a food additive and considered as GRAS (generally recognised as safe) (US FDA/CFSAN, 2006). Recently, CS has received increased attention in starchy food system (No et al ., 2007; Shen et al ., 2010; Sun et al ., 2013; Diao et al ., 2017). CS could reduce starch digestion of waxy maize starch or delay the hydrolysis of lotus seed starch; reduced gelatinisation temperature and retrogradation rate of wheat starch; significantly increased peak viscosity and obviously improve the freeze–thaw stability of wheat starch (Sun et al ., 2013; Zheng et al ., 2019).…”

Sustainable antibacterial printing of cellulosic fabrics using an indigenous chitosan-based thickener with distinct natural dyes

“…The characteristics of pretreated cellulosic fabrics are given in Table 1. Chitosan/starch blend solubility is an important parameter that defines printing's uniformity (Diao et al, 2017;Singh et al, 2015). A starch to chitosan ratio of 2:1 (w/w) provided a good uniformity.…”

In vitro digestibility and physicochemical properties of Arenga pinnata starch‐chitosan following heat‐moisture treatment

“…According to Diao et al (2017)'s method with slight modification, CS (0.5 g) of was accurately weighed and dissolved fully in 100 mL of 1% acetic acid solution under a magnetic stirrer at room temperature. Then APS (8 g) was added to the CS solution.…”

“…Chitosan (CS) is multifunctional polysaccharide, which has been considered as GRAS (generally recognised as safe) (US FDA/ CFSAN, 2006). Recently, CS has been attracted more and more interests in starchy food system (Diao et al, 2017). Digestibility of starches (such as waxy maize starch, lotus seed starch) could be changed by addition of CS.…”