Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles

Ji, Na; Li, Xiaojing; Qiu, Chao; Li, Guanghua; Sun, Qingjie; Xiong, Liu

doi:10.1016/j.carbpol.2014.10.005

Cited by 63 publications

(22 citation statements)

References 37 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This suggests the development of an amylose–lipid complex during HMT (Chen, He, Fu, & Huang, ). The crystalline patterns of the A‐type starches were not changed by HMT; a phenomenon that has also been documented in other A‐type starches, namely waxy maize starch nanoparticles (Ji et al., ). For potato starch, the crystalline structure firstly changed from B‐type of native starch to C‐type.…”

Section: Resultssupporting

confidence: 69%

Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility

2018

View full text Add to dashboard Cite

Background and objectives Starches from corn, potato, and wrinkled pea were heat treated at 100 and 120°C for 12 hr at a moisture content of 25% to produce slowly digestible starches. The effect of heat–moisture treatment (HMT) on structure and digestibility of those starches was investigated. Findings Changes in morphological aspects could be found in corn and pea starches after HMT treatment, potato starch retained its granular appearance with only some slight breakage of granules. For the HMT‐treated starches, the intensity of birefringence slightly decreased and the polarized cross also still existed. All the HMT starches showed the increasing To, Tp, and Tc and the decreasing enthalpy. The X‐ray diffraction pattern of potato and pea starches was shifted from B‐ or C‐type to A‐type by HMT, and corn starch changed to A + V‐ type. Compared with native starch, the relative crystallinity of starches decreased, and the degree of gelatinization of all starches was greater than that of their counterparts. After HMT, RDS and SDS contents of potato and pea starches (except corn starch) increased compared with their native counterparts, whereas RS content of all three starches was decreased. Compared with native starch, the digestibility of starches after HMT had a certain degree of increase. Conclusions Heat–moisture treatment had different effects on the granules morphology of different starch. The HMT samples exhibited greater To, Tp, and Tc values than those of the native counterparts with regard to the three starch types. The crystal structure and crystal pattern were transformed to the A‐type by HMT. Corn starch was easier to gelatinize than potato starch and pea starch after HMT, which could be the lower amylose content of corn starch and a smaller proportion of long chain. With the increase of HMT temperature, the starch sample RDS and SDS contents increased and RS decreased. Significance and novelty Corn starch was easier to gelatinize than potato starch and pea starch after HMT. With the increase in HMT temperature, the starch sample RDS and SDS contents increased and RS decreased.

show abstract

Section: Resultssupporting

confidence: 69%

Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility

2018

View full text Add to dashboard Cite

show abstract

“…3 . Native waxy maize starch exhibited a typical A-type crystalline arrangement, with diffraction peaks at 15.3°, 17.1°, 18.5° and 23.5°(2θ), consistent with the results of previous reports [17] , [36] . Fig.…”

Section: Resultssupporting

confidence: 90%

Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment

Zhou

et al. 2021

Ultrasonics Sonochemistry

Self Cite

View full text Add to dashboard Cite

“…It was reported that enzymatic hydrolysis (amylolysis) could remove the amorphous region in amylose‐butanol complex nanoparticles, leaving the crystalline parts and increasing the crystallinity . A physical treatment, referred to as heat moisture treatment, could increase crystallinity of starch nanoparticles from 55.4 to 69.7% . Temperature cycling treatment could induce a stepwise nucleation and propagation of crystallization, promoting the formation of higher crystallinity in starch samples .…”

Section: Introductionmentioning

confidence: 99%

Influence of Precipitation Conditions on Crystallinity of Amylose Nanoparticles

et al. 2018

View full text Add to dashboard Cite

Amylose nanoparticles are prepared via precipitation by dropping absolute ethanol into amylose paste. X‐ray diffraction analysis reveales that the amylose nanoparticles display V‐type crystalline structure, and crystallinity of the amylose nanoparticles is dependent upon precipitation conditions, that is, temperature of amylose paste, ethanol dropping rate, and length of amylose chains. Dropping ethanol of 20 °C into amylose paste of 90 °C at a rate of 5 mL min−1 promotes the molecular association of amylose and ethanol into a helical complex and forms more amylose single helices in the precipitated amylose nanoparticles, which results in a higher crystallinity (60.72%) after the amylose nanoparticles are dried at 4 °C for 12 h and then at 40 °C for 12 h under 11% relative humidity. Shorter amylose chains may be unfavorable to complex formation between amylose and ethanol. The findings of this study provide a guideline to prepare amylose nanoparticles with higher crystallinity via precipitation.

show abstract

Effects of heat moisture treatment on the physicochemical properties of starch nanoparticles

Cited by 63 publications

References 37 publications

Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility

Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility

Preparation and characterization of waxy maize starch nanoparticles via hydrochloric acid vapor hydrolysis combined with ultrasonication treatment

Influence of Precipitation Conditions on Crystallinity of Amylose Nanoparticles

Contact Info

Product

Resources

About