Effect of Partial Acid Hydrolysis and Heat‐Moisture Treatment on Formation of Resistant Tuber Starch

Shin, Sanghee; Byun, Jaeeon; Park, Kwan Hwa; Moon, Tae Wha

doi:10.1094/cchem.2004.81.2.194

Cited by 65 publications

(42 citation statements)

References 18 publications

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“…Other reported HMT processing adaptations include pre-or postannealing in conjunction with HMT (Stute 1992;Chung et al 2009aChung et al , 2010, dual-stage HMT (Klein et al 2013), use of microwave irradiation for rapid HMT treatment (Lewandowicz et al 1997;Stevenson et al 2005;Anderson & Guraya 2006;Luo et al 2006;Zhang et al 2009Zhang et al , 2010aXie et al 2013) (see Section 2.5), and use of aqueous alcohol as an HMT heating medium (Kurakake et al 1997). HMT may be conducted following pretreatment with an acid (Brumovsky & Thompson 2001, Shin et al 2004, under varied pH conditions (Kim & Huber 2013), or in the presence of high concentrations of a salt-termed osmotic pressure treatment (OPT) ) (see Section 2.6)-or xylitol (Sun et al 2014a). Starches have been chemically modified simultaneously with (Sang & Seib 2006) and after HMT (Vasanthan et al 1995, Perera et al 1997, Perera & ARI 26 February 2015 Hoover 1998, Liu et al 2000, Gunaratne & Corke 2007, Sui et al 2011, Yagishita et al 2011, Kohyama et al 2013).…”

Section: Alternative Hmt Processing Methodsmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

235

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Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

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Section: Alternative Hmt Processing Methodsmentioning

confidence: 99%

Physical Modification of Food Starch Functionalities

BeMiller

Huber

2015

Annu. Rev. Food Sci. Technol.

235

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“…RS3 is heat stable, and thus it remains in the food product after cooking at the boiling‐water temperature (Sievert and Pomeranz 1990; Gruchala and Pomeranz 1993). Mild acid hydrolysis and hydrothermal treatments have been used to increase the RS3 content in starch products (Vasanthan and Bhatty 1998; Shin and others 2004). …”

Section: Introductionmentioning

confidence: 99%

Production of Resistant Starch by Extrusion Cooking of Acid‐Modified Normal‐Maize Starch

Hasjim

Jane

2009

Journal of Food Science

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The objective of this study was to utilize extrusion cooking and hydrothermal treatment to produce resistant starch (RS) as an economical alternative to a batch-cooking process. A hydrothermal treatment (110 degrees C, 3 d) of batch-cooked and extruded starch samples facilitated propagation of heat-stable starch crystallites and increased the RS contents from 2.1% to 7.7% up to 17.4% determined using AOAC Method 991.43 for total dietary fiber. When starch samples were batch cooked and hydrothermally treated at a moisture content below 70%, acid-modified normal-maize starch (AMMS) produced a greater RS content than did native normal-maize starch (NMS). This was attributed to the partially hydrolyzed, smaller molecules in the AMMS, which had greater mobility and freedom than the larger molecules in the NMS. The RS contents of the batch-cooked and extruded AMMS products after the hydrothermal treatment were similar. A freezing treatment of the AMMS samples at -20 degrees C prior to the hydrothermal treatment did not increase the RS content. The DSC thermograms and the X-ray diffractograms showed that retrograded amylose and crystalline starch-lipid complex, which had melting temperatures above 100 degrees C, accounted for the RS contents.

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“…Regarding the production of RS, Garcia-Alonso, Saura-Calixto, and Delcour (1998), Sivert and Pomeranz (1989) and Szczodrak and Pomeranz (1991) reported on the use of an autoclaving-cooling process in wheat, pea, potato, and maize starches. Treatment of native starch with acid to remove the amorphous fractions has also been used to produce RS (Brumovsky & Thompson, 2001;Shin, Byun, Park, & Moon, 2004b). Xie and Liu (2004) reported production of RS in corn starch by esterification with citric acid at a high temperature (120-150°C).…”

Section: Introductionmentioning

confidence: 99%