Effects of heat-moisture treatment after citric acid esterification on structural properties and digestibility of wheat starch, A- and B-type starch granules

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

“…The endothermic peak gradually decreased or even disappeared with increasing acidic strength for both normal and waxy corn starch. This behavior corroborates with the results for wheat and cassava starch (Li et al, 2019;Mei et al, 2015). This phenomenon may indicate that acid esterification reaction affected starch crystallinity in order to increase the amorphous region of starch.…”

Properties of Potato Starch Roasted with Apple Distillery Wastewater

“…RS is starch that is not digested in the small intestine (of healthy individuals), and might therefore be partially fermented by the gut microflora in the large intestine [5,[7][8][9]. At present, different methods have been applied to prepare RS, including chemical, physical (hydrothermal), and enzymatic modification methods [10]. Among these techniques, the most effective way to increase the resistant starch content is through chemical modifications, such as carboxymethylation, esterification, and phosphorylation [4,5].…”

“…Among these techniques, the most effective way to increase the resistant starch content is through chemical modifications, such as carboxymethylation, esterification, and phosphorylation [4,5]. Recently, research on the reaction of starch and organic acids (citric, malic, lactic, acetic) in combination with heat-moisture treatment (HMT) as a means of manufacturing resistant starch in high yields has been increasingly favored [5,[10][11][12]. During these reactions, the hydroxyl group on the glucose ring in the starch chain reacts with the organic acid in order to form a cross-linked structure with a high content of resistant starch (RS) [12].…”

Effect of micronization on Panax notoginseng: In vitro dissolution & in vivo bioavailability evaluations

“…The DSC analysis of the PNP was measured using differential scanning calorimetry (DSC200F3, NETZSCH, Germany) under an ultrapure nitrogen atmosphere [22,23]. The PNP (3 mg) were mixed with 12 μL of distilled water, hermetically sealed in an aluminum pan, and equilibrated at 4°C for 24 h. The scanning temperature was then heated from 20°C to 220°C at a heating rate was 10°C/min.…”

“…The gelatinization of PNP is important in active ingredient release, and DSC is the most accepted way to measure gelatinization temperatures [22,23,27,28]. The gelatinization temperatures of PNP were 40.03 46.87°C, 113.41 ~ 115.77°C and 121.12 ~ 122.55°C for the onset temperature of gelatinization (T o ), the peak temperature (T p ) and the conclusion temperature (T c ), respectively (Table 3).…”