Functional properties of microporous wheat starch produced by α-amylase and sonication

Majzoobi, Mahsa; Hedayati, S M; Farahnaky, Asgar

doi:10.1016/j.fbio.2015.05.001

Cited by 56 publications

(32 citation statements)

References 18 publications

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“…Other authors also observed physical damage on starch granule surface after applying ultrasound . These fissures are caused by shear forces generated by the collapsing bubbles during cavitation . Sujka said that at a frequency lower than 500 kHz, the surface fissures are primarily caused by mechanical forces.…”

Section: Resultsmentioning

confidence: 97%

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

et al. 2018

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After the grinding stage of yam tubers, ultrasonic treatment (UT) is compared to traditional starch extraction. Different sonication conditions of amplitude (12, 40, and 68%) and time (3, 6, and 9 min) are evaluated along two other treatments: a control (0% amplitude) and 70% amplitude for 15 min, in order to compare the traditional extraction method and extreme ultrasonic conditions. Extraction yield, centesimal composition, color instrumental analysis, scanning electron microscopy, optical microscopy, particle size, x‐ray diffraction, swelling power and solubility, paste clarity, pasting properties, thermal properties, and absolute density are used to evaluate the isolated starches. Yield increased from 29.85% (control) to 32.09% (70% amplitude, 15 min). The surface of certain sonicated treated starch becomes damaged, also amorphous region is reduced, but no change in the crystalline pattern of starch is observed, characterized as B type. Except for treated starches at 70% amplitude for 15 min, all others showed no change or slight increase of peak viscosity. Despite the increase in yield, ultrasound caused changes on physical and chemical characteristics, depending on time and amplitude, hence it may be used as alternative technique for physical starch modification, for example, for producing thickeners agent.

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Section: Resultsmentioning

confidence: 97%

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

et al. 2018

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“…Due to its abundance, renewability, and relatively low cost, native starch is often used to prepare porous starch. Many developments have been reported concerning methods of preparing porous starches, such as ultrasonic and enzyme treatment , α‐amylase and sonication , amylase or amyloglucosidase treatment , and amylase and glucoamylase treatment . Because of their relatively high specific surface areas, porous starches have been used as adsorbents for methylene blue and oil and as carriers for flavorings and drugs .…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of porous corn starch and its adsorption toward grape seed proanthocyanidins

Wang

Jiang

et al. 2016

Starch Stärke

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The present work aimed to develop a porous‐gelatinized corn starch and evaluate its adsorption of grape seed proanthocyanidins (GSPs). The starches were fabricated by subjecting a porous starch (enzymolysis with α‐amylase and amyloglucosidase) to moderate gelatinization at 65°C for 3 h. The resulting morphology, structure, and properties strongly depended on the order of the enzymolysis and gelatinization steps. The porous‐gelatinized starch was mesoporous. During gelatinization, the pores in the enzymolysis starches shrank and some disappeared. Neither enzymolysis nor gelatinization changed the basic chemical structures of the starch. However, the crystallinity was increased by enzymolysis and decreased by gelatinization. Furthermore, the reduction in crystallinity decreased the enthalpy change (ΔH) and increased the peak temperature (Tp). The limited swelling upon gelatinization favored the diffusion of water molecules into the starch matrix and increased the water absorbability of the starches. A pseudo‐first‐order kinetic model accurately described the adsorption of porous‐gelatinized starch toward GSPs (R2 > 0.995). The porous‐gelatinized starch showed the best adsorption capability (qe = 18.890 ± 0.084 mg/g) and a relatively low desorption tendency (49%) toward GSPs. Thus, this starch may be used as an effective adsorbent in order to improve the utilization efficiency of GSPs and maintain their antioxidant activity.

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“…However, PS NaOH had the maximum adsorption capacity, even though PS Dual and PS HMT had more extensive pore formation and larger pore size. This could be due to the extensive hydrolysis in PS HMT and PS Dual increased the number of fragmented or ruptured granules, thus reduced its ability to adsorb methylene blue (Majzoobi, Hedayati, & Farahnaky, ; Zhang et al, ). Moreover, the higher adsorption capacity of PS Dual than PS HMT was attributed to its larger pore size which increased the overall surface area of the granules for the methylene blue to adsorb, therefore increased its adsorption capacity.…”

Section: Resultsmentioning

confidence: 99%

“…The oil adsorption capacity of the porous starch was significantly increased by the pretreatment(s) (Figure ). Majzoobi et al () proposed that the increasing cracks or pores on starch granules could provide greater surface and inner area for the oil adsorption. Thus, the formation of more pores and cracks in the porous starch with dual pretreatments enabled it to achieve the highest oil adsorption capacity.…”

Section: Resultsmentioning

confidence: 99%

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

Ying

Kamilah

Karim

et al. 2020

J Food Process Preserv

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Pretreatment(s) of heat-moisture treatment (HMT) and alkali treatment was tested for the enzymatic hydrolysis of sago (Metroxylon sagu) starch. HMT was undergone by autoclaving the sago starch at 120°C for 60 min. While sodium hydroxide pellets (0.60% [w/w starch dry basis (d.b.)] to 50 g of sago starch) were applied as the alkali treatment. Dual pretreatments were also evaluated. The dextrose equivalent values of porous starch with alkali pretreatment (31%), HMT (37%), and dual pretreatments (42%) were significantly higher than those of non-pretreated porous sago starch (21%). Greater porosity of pretreated starch granules (0.91-5.19 µm) was also obtained. The thermal properties (gelatinization temperature) of porous starch with pretreatments were improved compared to the non-pretreated porous sago starch.In addition, the pretreatment(s) also improved the oil adsorption capacity of the porous starch. Dual pretreatments were an efficient way to facilitate enzymatic hydrolysis in preparing porous sago starch. Practical applicationsPorous starch is in high demand as a natural carrier for food applications such as flavor retention, food structure improvement, and extension of food shelf life. The porosity of the starch provides higher surface area and better immobilization to food ingredients, especially as a functional food. The abundance and lower cost of sago starch added the preference. Hence, the main purpose of the study is to produce highly porous sago starch granules with enhanced surface area to fulfill the processing requirement of food industries. Thus, the effect of pretreatment(s) on sago starch using heat-moisture and alkali treatments prior to enzymatic hydrolysis was evaluated. Both heat-moisture and alkali pretreatment(s) enhanced the enzymatic hydrolysis of sago starch and formed the intended porous structure. Porous sago starch has better absorption capacity and efficient oil adsorption. Besides, the thermal properties of pretreated sago starch were improved compared to the non-pretreated porous sago starch. Hence, the pretreated sago starch is the potential to be an excellent adsorbent. Overall, the outcome shows that the objective is positively achieved via the dual of the pretreatment(s). S U PP O RTI N G I N FO R M ATI O N Additional supporting information may be found online in the Supporting Information section. How to cite this article: Zhy Ying B, Kamilah H, Karim AA, Utra U. Effects of heat-moisture and alkali treatment on the enzymatic hydrolysis of porous sago (Metroxylon sagu) starch. J Food Process Preserv. 2020;44:e14419. https://doi.

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Functional properties of microporous wheat starch produced by α-amylase and sonication

Cited by 56 publications

References 18 publications

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

Ultrasound Assisted Extraction of Yam (Dioscorea bulbífera) Starch: Effect on Morphology and Functional Properties

Preparation and characterization of porous corn starch and its adsorption toward grape seed proanthocyanidins

Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago ( Metroxylon sagu ) starch

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