Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches

Ji, Na; Liu, Chengzhen; Zhang, Shuangling; Yu, Jing; Xiong, Liu; Sun, Qingjie

doi:10.1016/j.foodchem.2016.07.113

Cited by 63 publications

(35 citation statements)

References 30 publications

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“…The strong refraction at 2θ = 15.1°, 16.9°, 17.8°, and 23.2° representing the B‐type polymorph was found in retrograded starch (Wang et al., ). Normal rice starch can crystallize into B form or A form, depending on the gel concentration (Ji et al., ). The additional peak at 2θ = 19.8° implied the presence of small regions of V‐type amylose lipid complexes that were found in all samples forming after freeze drying (during the sample preparation).…”

Section: Resultsmentioning

confidence: 99%

“…Rod-like, disc-like, and spherulitic crystals are formed if the crystal growth is in one, two, or three dimensions (Kibar et al, 2011;Niu, Zhang, Xia, Liu, & Kong, 2018). The crystallization rate constant (k) indicates crystal growth and the speed of crystallization (Ji et al, 2017). The recrystallization rate constant (k) and the Avrami exponent (n) of retrograded starches stored under temperature cycle had higher values than those stored under an isothermal condition ( Table 2).…”

Section: Retrogradation Of Rice Starch Gels After Storagementioning

confidence: 99%

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Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage

Denchai

Suwannaporn

Lin

et al. 2019

Journal of Food Science

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Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data. The joint effects of these parameters were interested in this study. Rice starch was gelatinized using different temperatures (77, 81, 95, and 121 °C) and stored isothermally with temperature cycles for 10 days. Results showed that the most important parameter that affected retrogradation was storage time followed by storage condition and gelatinization temperature. The recrystallization rate constant (k) and Avrami exponent (n) of retrograded starches stored under temperature cycle were higher than isothermal storage. All samples showed similar polymorphs of a mixture of B and V types. High‐temperature gelatinized starch gel stored under temperature cycle condition produced higher yield of resistant starch. The study provided useful information on how to apply these parameters to control the retrogradation of starchy foods, especially rice noodle. Practical Application Retrogradation is found to be more prominent at higher gelatinization temperature and longer storage time. Resistant starch produced from retrograded starch depended largely on storage time than storage condition. This finding can be applied to improve rice noodle qualities (by increasing retrogradation) with lower digestibility (by producing higher resistant starch).

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Section: Resultsmentioning

confidence: 99%

Section: Retrogradation Of Rice Starch Gels After Storagementioning

confidence: 99%

Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage

Denchai

Suwannaporn

Lin

et al. 2019

Journal of Food Science

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show abstract

“…The use of additives, such as isosorbide, pullulan, spring dextrin, and xanthan, could affect the starch retrogradation process, between the molecular chain motion ability and structure changes . Ji et al . investigated the effect of chitin nanowhiskers (CNWs) on the short‐ and long‐term retrogradation of maize and potato starches and found that the CNWs could be used as an inhibitor of starch retrogradation to develop starch‐based food with longer shelf life.…”

Section: Introductionmentioning

confidence: 99%

Effects of nanosilica on retrogradation properties and structures of thermoplastic cassava starch

Liu¹,

Fan²,

Mo³

et al. 2017

J of Applied Polymer Sci

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Composites of thermoplastic cassava starch (TPS) and nanosilica (SiO 2 ) were prepared by the melting method. The effect of nano-SiO 2 on the retrogradation properties and structures of cassava starch was investigated. The retrogradation degree of TPS/ nano-SiO 2 composites increased with increasing retrogradation time. The retrogradation rate of TPS significantly increased after the addition of nano-SiO 2 , but excessive nano-SiO 2 content leads to a decrease in the retrogradation rate of TPS. According to the Fourier transform infrared spectroscopy results, the retrogradation degree of TPS/nano-SiO 2 composites increased with the increase of retrogradation time and addition of nano-SiO 2 . Scanning electron microscopy analysis indicated that nano-SiO 2 particles were uniformly and finely dispersed in the starch materials, but the nano-SiO 2 particles aggregated in the cassava starch with a further increase in nano-SiO 2 content. X-ray diffraction revealed that the crystalline structure of the starch was gradually altered from A-type to Vtype with the increase of retrogradation time. TPS/SiO 2 composites indicated a mixture of A1V types, and the intensity of the Vtype strengthened with the increase of retrogradation time and SiO 2 content. Polarized light microscopy analysis revealed clear Maltese cross patterns, and the number of spherulites in TPS/nano-SiO 2 composites increased with increasing retrogradation time and nano-SiO 2 content, but the retrogradation of starch was inhibited with further increases of nano-SiO 2 content.

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“…It has also been postulated that the gelatinization enthalpy (Δ H g ) is associated with the proportion of the crystalline region and the type of crystallinity, which is in turn linked to the distribution of amylopectin short chains and the amylose/amylopectin ratio . The Δ H g is specifically related to the net energy required to carry out physicochemical processes such as swelling and the molecular rearrangement of the starch chains, leading to gelatinization .…”

Section: Resultsmentioning

confidence: 99%

Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

Gutiérrez

2017

Starch Stärke

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Starches from guinea arrowroot (Calathea allouia) and La Armuña lentils (Lens culinaris var. La Armuña; certificate of origin La Armuña, Salamanca, Spain) were characterized and their in vitro digestibility investigated. This with the aim to compare the functional properties of starches from two different crops: Guinea arrowroot, which originated from the Amazon, and La Armuña lentils, an extremely well known species, but poorly studied as a starch source. To achieve this, proximate analysis, water activity, color parameters, microstructural analysis, X-ray diffraction, thermogravimetric analysis, rheological characterization, differential scanning calorimetry, resistant starch (RS), and in vitro digestibility assays were carried out. The study revealed that guinea arrowroot starch has some exceptional properties that "could" be promising for the development of functional foods, especially for those suffering from obesity and diabetes. In addition, the high purity of the guinea arrowroot starch compared to the La Armuña lentil starch enabled the preparation of whiter and more thermally resistant starches that could be used in sauces, ice creams and pasteurized juices. Finally, the guinea arrowroot starch (higher amylose content, 17.97%) showed a higher percent crystallinity (25%) than the La Armuña lentil starch (lower amylose content 15.94%, and crystallinity 14%). This was attributed to the formation of an amylose-lipid complex in the guinea arrowroot starch.

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Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches

Cited by 63 publications

References 30 publications

Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage

Retrogradation and Digestibility of Rice Starch Gels: The Joint Effect of Degree of Gelatinization and Storage

Effects of nanosilica on retrogradation properties and structures of thermoplastic cassava starch

Characterization and in vitro digestibility of non‐conventional starches from guinea arrowroot and La Armuña lentils as potential food sources for special diet regimens

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