Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch

Babu, A. Surendra; Mohan, Rangarajan Jagan; Parimalavalli, R.

doi:10.1016/j.foodchem.2018.07.197

Cited by 111 publications

(62 citation statements)

References 34 publications

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“…In addition, the dual physical modification, also referred to as the synergistic effect of physical modification, is very promising because it can improve the properties of starch without involving the use of chemical reagents. The literature included dual modification by annealing and ultra-sonication treatments on potato starch [11], and heat-moisture combined with high pressure treatment of foxtail millet starch [12], etc. Previous reports also pointed out that dual physical modification is more effective than a single treatment, e.g., potato starch had a higher oil absorption capacity after a combination of ultrasound and freeze-thaw cycle treatment than ultrasonic or freeze-thaw cycle treatment alone [13].…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

Wang

Liu

et al. 2020

Polymers

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This work examined the effect of ultrasound and microwave treatments, separate and in combination, on the physicochemical and functional properties of chestnut starch. The results revealed that the ultrasonic-microwave (UM) and microwave-ultrasonic (MU) dually modified samples exhibited more severe surface damage, weaker birefringence, and lower relative crystallinity and gelatinization enthalpy than the native and single-treated starches. The UM samples showed the highest oil absorption capacity, and the MU samples showed the highest water absorption capacity and the best freeze-thaw stability (five cycles) among all samples. The swelling power, peak, trough, final, and breakdown viscosities, and pasting temperature all decreased regardless of single or dual modification. This study provides a reference for potential industrial applications of ultrasound and microwave treatments for the modification of chestnut starch.

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Section: Introductionmentioning

confidence: 99%

Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

Wang

Liu

et al. 2020

Polymers

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“…Amylose–amylose interactions, which are considerably stronger than those of amylose–amylopectin or amylopectin–amylopectin, may restrict the accessibility of starch chains to enzyme action . The resistance to enzymatic digestion is also afforded by the interactions between amylose and amylopectin which provide starch a regular arrangement in the crystalline region . Furthermore, the amylose–lipid complex is proposed as resistant starch type 5 .…”

Section: Resultsmentioning

confidence: 99%

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

et al. 2020

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Prata variety banana starch is little known and has great economic potential due to its extensive cultivation in developing countries. This study characterizes this native starch and modifies by annealing at different temperatures (45, 50, and 55 °C). The native starch presents a high apparent amylose content (46.67%), besides it showing granules of several sizes and shapes containing rounded ends, which remain unchanged with the annealing. The weaker crystals are seen to be strengthened by the treatments at 50 and 55 °C, since the gelatinization onset and peak temperature increase. It also is possible to verify that the molecular order of the double amylopectin helices (ΔH) remains unaltered, but the uniformity of the molecular structure (Tc − To) increases. Regarding the pasting properties, annealing contributes to improving the paste's stability to heat and shear, but contributes to decreasing the stability of cooled starch paste. In addition, annealing increases the paste clarity and the least gelation concentration. Native starch stands out by its high resistant starch content (34.71%), which can be increased to 74.5% through annealing at 55 °C.

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“…The apparent amylose content was measured by the method of Babu et al. [ 26 ] with minor modifications. 20 mg dry starch was added to 8 mL 90% dimethyl sulfoxide (DMSO) solution, which was shaken violently for 20 min and then transferred to a 25 mL volumetric flask for volume determination.…”

Section: Methodsmentioning

confidence: 99%

Effect of Different Heat Treatments on Physicochemical Properties and Structural and Digestibility of Water Caltrop Starch

et al. 2020

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Water caltrop has a high starch content and is a promising resource of starch in Asia. Starch can be divided into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Here, the effects of physical modification by microwave treatments, heat–moisture treatments, and pressure–heat treatments on the physiochemical and structural properties and on the in vitro digestibility of water caltrop starch is studied. The results show that, compared with native starch (NS), the solubility and swelling power of modified starch samples decrease with prolonged microwave and heat–moisture treatment. The infrared absorbance ratio at 1047 cm−1/1022 cm−1 is decreased in starch samples modified by microwave treatment and pressure–heat treatment, the NS samples present a C‐type crystalline pattern which changes into an A‐type pattern upon microwave treatment. Water caltrop starch subjected to 50 s of microwave treatment has the highest amylose (48.78%), the highest crystallinity (42.95%), and the highest RS content (67.41%, uncooked and 48.91%, cooked). Water caltrop starch subjected to 3 h of heat–moisture treatment contains the highest SDS content (54.33%, uncooked and 60.11%, cooked).

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Effect of single and dual-modifications on stability and structural characteristics of foxtail millet starch

Cited by 111 publications

References 34 publications

Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

Effect of Ultrasonic and Microwave Dual-Treatment on the Physicochemical Properties of Chestnut Starch

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

Effect of Different Heat Treatments on Physicochemical Properties and Structural and Digestibility of Water Caltrop Starch

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