Granular morphology, molecular structure and thermal stability of infrared heat-moisture treated maize starch with added lipids

Mapengo, Clarity R.; Ray, Suprakas Sinha; Emmambux, M. Naushad

doi:10.1016/j.foodchem.2022.132342

Cited by 10 publications

(6 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“… After extrusion, the DO value was increased from 0.6955 to 0.7874. It suggests that shearing, heating and high-water treatment promotes the reaggregation of starch molecular chains and forms local ordered aggregates . With FA addition, the DO value further increased up to 0.8235.…”

Section: Resultsmentioning

confidence: 96%

“…It suggests that shearing, heating and highwater treatment promotes the reaggregation of starch molecular chains and forms local ordered aggregates. 43 With FA addition, the DO value further increased up to 0.8235. It is speculated that the hydrogen bond between phenolics and starch acts like a cross-linking agent, thereby enhancing the order of starch molecules as partly observed from macromorphological photos (Figure 1A).…”

Section: Ferulic Acid Determination and Retentionmentioning

confidence: 97%

See 1 more Smart Citation

Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?

Zhu

Yao

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

The starch−phenolics complexes are widely fabricated as functional foods but with low phenolics retention limited by traditional liquid reaction and washing systems. In this study, ferulic acid (FA, 5%) was exogenously used in the crystalline form, and it reacted with starch in a high-solid extrusion environment, which was simultaneously controlled by thermostable α-amylase (0−252 U/g). Moderate enzymolysis (21 or 63 U/g) decreased the degree of the starch double helix and significantly increased the FA retention rate (>80%) with good melting and distribution. Although there were no significantly strong chemical bonds (with only 0.17−2.39% FA bound to starch hydrolysate), the noncovalent interactions, mainly hydrogen bonds, van der Waals forces, and electrostatic interactions, were determined by 1 H NMR and molecular dynamics simulation analyses. The phased release of total FA (>50% in the stomach and ∼100% in the intestines) from bioextrudate under in vitro digestion conditions was promoted, which gives a perspective for handing large loads of FA and other phenolics based on starch carrier.

show abstract

Section: Resultsmentioning

confidence: 96%

Section: Ferulic Acid Determination and Retentionmentioning

confidence: 97%

Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?

Zhu

Yao

et al. 2022

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…The sample was mixed with KBr and then pressed into slices. With air as the background, the scanning range was from 400 to 4000 cm −1 with a resolution of 4 cm −1 at 25 • C, and 16 scans were performed (Mapengo et al, 2022).…”

Section: Structural Characterizationmentioning

confidence: 99%

Structural characterization of different starch–fatty acid complexes and their effects on human intestinal microflora

Li,

Wang,

Wang

et al. 2023

Journal of Food Science

View full text Add to dashboard Cite

Resistant starch type 5 (RS5), a starch–lipid complex, exhibited potential health benefits in blood glucose and insulin control due to the low digestibility. The effects of the crystalline structure of starch and chain length of fatty acid on the structure, in vitro digestibility, and fermentation ability in RS5 were investigated by compounding (maize, rice, wheat, potato, cassava, lotus, and ginkgo) of different debranched starches with 12–18C fatty acid (lauric, myristic, palmitic, and stearic acids), respectively. The complex showed a V‐type structure, formed by lotus and ginkgo debranched starches, and fatty acid exhibited a higher short‐range order and crystallinity, and lower in vitro digestibility than others due to the neat interior structure of more linear glucan chains. Furthermore, a fatty acid with 12C (lauric acid)‐debranched starches complexes had the highest complex index among all complexes, which might be attributed to the activation energy required for complex formation increased with the lengthening of the lipid carbon chain. Therefore, the lotus starch–lauric acid complex (LS12) exhibited remarkable ability in intestinal flora fermentation to produce short‐chain fatty acid (SCFAs), reducing intestinal pH, and creating a favorable environment for beneficial bacteria.

show abstract

“…Los resultados mostraron curvas que indican el hinchamiento de las dispersiones de almidón de maíz y trigo (al 64%, p/p, contenido de humedad). Mapengo et al (2022) investigaron los cambios térmicos y estructurales del almidón de maíz tratado con calor y humedad por infrarrojos (IR-HMT) con ácido esteárico. La microscopía electrónica de barrido mostró más protrusión y menos poros en la superficie granular del almidón para el almidón de maíz con IR-HMT más SA.…”

Section: Estabilidades Térmicas En Los Almidones (Microscopía -Ftir)unclassified

Ultrasound-assisted grain hydration and its effect on starches: A review

Ponce-Quispe

Siché²

2022

Agroind. sci.

View full text Add to dashboard Cite

In the hydration of grains, it is sought to develop novel approaches to reduce the kinetic time and obtain better properties by taking advantage of the time to incorporate nutrients. This review seeks to publicize the potential of ultrasound in seed hydration and its effect on the properties of starches. It has been found that ultrasound accelerates the hydration and germination process in the grains without altering the properties of starch, and the extraction of alkaloids, it reduces the cooking time with ferrous sulfate, but at high temperatures, it hinders the effect of ultrasound. Adding sodium bicarbonate accelerates the softening kinetics, but slows down the hydration process. In quality parameters, zoning and thermal treatments cause an increase in the size of the granules and improve the rate of incorporation of water, obtaining better characteristics suitable for use in industry. Future studies could use other nutrients or salt solutions in the hydration process such as sodium bisulfate (NaHSO4), sodium bisulfite (NaHSO3) and ferrous fumarate (C4H2FeO4), as well as investigate other grains such as chickpeas, lentils and popping beans and Andean grains.

show abstract

Granular morphology, molecular structure and thermal stability of infrared heat-moisture treated maize starch with added lipids

Cited by 10 publications

References 36 publications

Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?

Efficient Retention and Complexation of Exogenous Ferulic Acid in Starch: Could Controllable Bioextrusion Be the Answer?

Structural characterization of different starch–fatty acid complexes and their effects on human intestinal microflora

Ultrasound-assisted grain hydration and its effect on starches: A review

Contact Info

Product

Resources

About