Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch

Li, Huan; Wang, Rongrong; Liu, Jie; Zhang, Qun; Li, Gaoyang; Shan, Yang; Ding, Shenghua

doi:10.1016/j.ijbiomac.2020.01.181

Cited by 54 publications

(68 citation statements)

References 52 publications

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“…However, for hydrothermally modified samples involved with HMT (both single and dual modification), the peak at 2θ of 5.6° disappeared, implying the crystalline type of HMT-modified starch transformed from C A -type to A-type due to HMT modification. The altered crystalline pattern by HMT was also observed in a study by Li et al [ 33 ] who pointed out that HMT made the crystallinity of lily starch change from B-type to A-type. Moreover, reduced relative crystallinity was observed with HMT, and increasing the moisture levels during HMT further lowered the relative crystallinity values.…”

Section: Resultssupporting

confidence: 67%

Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch

2021

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The influence of hydrothermal treatments on the structural properties and digestibility of water caltrop starch was investigated. Scanning electron microscopy (SEM) showed some small dents on the surface of starch granules for samples treated with heat moisture treatment (HMT), but not for samples treated with annealing (ANN) which generally showed smoother surfaces. The gelatinization temperature of starch was generally increased by hydrothermal treatments, accompanied by a trend of decreasing breakdown viscosity. These results implied the improvement of thermal and shearing stability, particularly for HMT in comparison to ANN. After being cooked, the native and ANN-modified water caltrop starch granules were essentially burst or destroyed. On the other hand, the margin of starch granules modified by HMT and dual hydrothermal treatments remained clear with some channels inside the starch granules. X-ray diffraction revealed that the crystalline pattern of water caltrop starch changed from the CA-type to the A-type and the relative crystallinity reduced with increasing moisture levels of HMT. Results of ANN-modified water caltrop starch were mostly similar to those of the native one. Moreover, water caltrop starch modified with HMT20 and dual modification contained a pronouncedly higher resistant starch content. These results suggested that HMT, ANN, and dual modification effectively modified the functional properties of water caltrop starch.

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Section: Resultssupporting

confidence: 67%

Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch

2021

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“…The autoclaved WCNF sample (AT) showed the lowest increase in SI with the temperature rise. The higher SI of acid hydrolyzed WCNF maybe because of the depolymerization and structural breakdown of starch by acid and high temperature resulting in the leaching of small molecular weight fractions (Li et al, 2020). Several researchers have reported the structural disruption inside the starch granules following AT and might be responsible for the decline in starch solubility (Aparicio‐Saguilán et al, 2005; Yadav et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

“…The diffractograms were collected from 0° to 40° (2°/min) using a target voltage of 40 kV, 30 mA. X‐Ray Diffraction (XRD) system software was used for the analysis of peaks (Li et al, 2020).…”

Section: Methodsmentioning

confidence: 99%

“…Autoclaving causes the rupture of granular structure and increases the hydrogen bonding sites that facilitate the gelatinization‐retrogradation process of starch particularly through recrystallization of amylose molecules to contribute to the resistant starch formation (Gu, Yao, & Wang, 2018). The modifications thus induced increases the interaction of polymer chains by disturbing the crystalline structure and disassociating the double‐helical structure (Astuti, Asiah, Setyowati, & Fitriawati, 2018; Li et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Flow behavior and mechanical properties of water chestnut (Trapa natans) under steady shear as affected by acid and autoclave treatment

Bhat

Arya

2021

J Food Process Engineering

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The flow behavior and mechanical properties of the water chestnut as influenced by acid and autoclave treatment (AT) are envisaged. The water chestnut flour (WCNF) was exposed to 1 M HCl, acid hydrolysed (AH) in the ratio of 1:1 (wt/vol) and AT at 121°C for 15 min, and cooled for 24 (AT‐24) and 72 (AT‐72) hr at 4°C. The acid hydrolysis and autoclaving resulted in significant changes in physico‐functional, flow behavior, and mechanical properties of the water chestnut. The WCNF showed a non‐Newtonian behavior, and the viscosity decreased with an increase in the shear rate for both acid and autoclave treated WCNF samples. The mechanical spectra, storage modulus (G′), and loss modulus (G″) observed dominance of the elastic component over viscous component in both acidic and autoclaving conditions. The flow behavior and mechanical spectrum data were fitted to the power‐law model and the Ostwald‐de Waele equation. The relationship among the power‐law coefficients (n, K, n′, and n″) was assessed by linear regression of the fitted models. The swelling power of WCNF and AH was lower than AT samples. However, the increase in swelling power with the rise in temperature from 55 to 95°C was more for WCNF and AH samples than AT samples. The autoclaving‐cooling changed the A‐type X‐Ray Diffraction (XRD) pattern to a B‐type XRD pattern representing the loss of molecular order and the disintegration of the internal structure. Practical applications Since different stresses cause different reactions in materials, it is critical to measure liquid flow in a way that mimics the mechanism it might encounter in an industrial or commercial setting. Many processing operations that include slurries or pastes, such as beneficiation (wet mixing and milling, filtration); shape formation (extrusion); and coating or deposition, require knowledge of rheological behavior. Although various nuts and seeds are extensively being studied for their physicochemical and functional behavior in different environments, the data of water chestnut on feasibility in industry‐related process operations is scarce. Therefore, the rheology of the water chestnut in acid and autoclave environment can help to decide the process feasibility and, hence, use in a particular industrial operation.

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“…The results described in Table 3 are in agreement with recent reports showing that the incorporation of organic acids in heat‐moisture treatments has a significant negative impact on the in vitro digestibility of modified starches. [ 12,38 ]…”

Section: Resultsmentioning

confidence: 99%

Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch

et al. 2020

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Native corn starch is subjected to dual heat moisture (30 g per 100 g d.b.)/lactic acid (10 g per 100 g d.b.) treatment (HMLAx) at different temperatures (x = 90, 110, 130, and 150 °C), and is compared with heat moisture (HMx) treatment alone. Neither HMLAx nor HMx change the crystallinity type (A‐type) of the corn starch, but the relative crystallinity is lowered by 60–80%. Both treatments reduce the gelatinization enthalpy, but it is higher for HMLAx (≈70%), and induces reductions in rapidly digestible starch (up to ≈70%) and increases in slowly digestible starch (up to ≈35%) and resistant starch (RS) fractions. The variations are temperature dependent. A principal component analysis is carried out (9 formulations, 17 variables), showing that heat moisture and lactic acid act independently (p < 55%) in the modification of starch, giving rise to different physicochemical (solubility, viscoelasticity, relative crystallinity), thermal, and in vitro digestibility properties.

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Effects of heat-moisture and acid treatments on the structural, physicochemical, and in vitro digestibility properties of lily starch

Cited by 54 publications

References 52 publications

Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch

Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch

Flow behavior and mechanical properties of water chestnut (Trapa natans) under steady shear as affected by acid and autoclave treatment

Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch

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