Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches—a review

Abstract

Several methods are currently employed in the modification of starch obtained from different botanical sources. Starch in its native form is limited in application due to retrogradation, syneresis, inability to withstand shear stress as well as its unstable nature at varying temperatures and pH environment. Modification of starch is therefore needed to enhance its food and industrial application. A primary and safe means of modifying starch for food and industrial use is through hydrothermal methods which involves heat-moisture treatment and annealing. Heat-moisture treatment (HMT) is a physical modification technique that improves the functional and physicochemical properties of starch without changing its molecular composition. Upon modification through HMT, starches from cereals, legumes and tuber crops serve as important ingredients in diverse food, pharmaceutical and industrial processes. Although changes in starch initiated by HMT have been studied in starches of different plant origin, this work further provides insight on the composition, thermal and functional properties of heat-moisture treated starch obtained from cereals, legumes and tuber crops.

An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review

“…Starch has several applications in various industries including the textile, pharmaceutical, and food industries. In the food industry, starch is either used in unprocessed native form (extracted from the plant) or in processed/modified form (Mathobo et al, 2021;Ulbrich & Flöter, 2019;Wang et al, 2019a, b, c). Unprocessed or raw native starches are not widely used in advanced food industries.…”

Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch

“…Unpredictable changes that occur during annealing, like re-arrangement of starch granule structure principally in the amorphous region but also the formation of new crystallites or amylose leaching, trigger changes in the properties of annealed starch, which—when subjected to any additional chemical modification—can elicit various effects on the properties of the double-modified starch [ 37 ]. These changes can be especially interesting in the case of potato starch, which can develop advanced crystalline structures due to a high number of long chains (B2-B3) [ 38 , 39 ]. Furthermore, as Tomaszewska-Ciosk et al [ 40 ] reports, the dynamics of crystallite formation depends on starch granule size.…”

Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat upon Annealing

“…[17] Modification can change the native starch properties and enhance and extend its applications. [1,5,18,19] Physical modifications are an environmentally friendly approach [5] and are commonly based on moisture and temperature combinations, such as annealing. [1,18] Annealing is a hydrothermal treatment in which starch is incubated in excess water at temperatures below the gelatinization and above the glass transition.…”

“…[1,5,18,19] Physical modifications are an environmentally friendly approach [5] and are commonly based on moisture and temperature combinations, such as annealing. [1,18] Annealing is a hydrothermal treatment in which starch is incubated in excess water at temperatures below the gelatinization and above the glass transition. [19][20][21] This modification can promote increasing in gelatinization temperatures, [20,22] gelatinization enthalpy, increase/decrease swelling power and solubility, amylose leaching, and in vitro enzyme and acid hydrolysis with no consistent trend, especially for pasting properties.…”