Hydrothermal Modification of Starches: The Difference between Annealing and Heat/Moisture ‐Treatment

Stute, R.

doi:10.1002/star.19920440603

Cited by 252 publications

(205 citation statements)

References 17 publications

(3 reference statements)

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“…Overall no change in granule morphology was observed after HMT and this result was similar for wheat, oat, lentil, potato, finger millet, and yam starches found by several authors [6,27,[29][30][31].…”

Section: X-ray Diffractionsupporting

confidence: 89%

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Barua¹,

Srivastav²

2017

JNHFE

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Highlights a) HMT treatment used for mung bean starch modification using CCRD. b) RS level was increased in HMT starches. c) Swelling power, swelling volume, solubility was decreased in HMT starches.d) Increase in gelatinization temperature and decrease in melting enthalpy were noticed in HMT starches.e) Reduction in whiteness and increment of peak intensity were perceived in HMT starches. f) Gel hardness was found to be increased in HMT starches. IntroductionThe formulation of well-designed food products always being a very interesting sector in food science and technology. Based on the data stated by World Health Organization [1], diabetic patients have been risen from 108 million in 1980 to 422 million in 2014 leading to the cause of major deaths in 2030. Starch is considered as a significant carbohydrate for human regime existing due to its high source of energy. Since starch is very easily digestible in small intestine and causes increment of blood glucose level, its consumption is very much detrimental for diabetes and obsessed patients. Consequently, it is abundant task to frame food products which can imitate with fiber materials. Resistant starch (RS) is getting acceptance among several food scientists and manufacturers [2]. RS, the starch fraction which is not digestible in smaller intestine and can be fermented through microflora in colon, lowering down its pH and prevents causes of colon cancer The valuable result of RS has been concise by several authors, which inhibits colon cancer, reduces insulin emic reaction to food, a valuable medium for the microorganisms in the intestine, preventive against formation of stones in gall bladder, controls higher cholesterol development, regulates fat accretion, and helps in assimilation of minerals [3]. Therefore RS can be an alternative approach for production of new, innovative functional food products especially for diabetes and obsessed individuals.The manner of consumption is influenced by accessibility of grains, expediency, zone and food practices of people [4]. Agriculture Ministry data of India illustrates that there is a massive intensification of legume production during 1977 to 2014 from 11.97 million tons to 19.25 million tons [5]. Due to unfavorable circumstances of weather the production rate minimizes to 17.19 million tons in 2015. Mung bean (Vigna radiata) is a commendatory legume produced in India and distributed to various nations of the domain due to its high production throughout country but its application is very fewer. Carbohydrate content in legumes is very high and has appreciable source of starch. A most promising part is played by mung bean in various groups of legumes in India; hence it stays essential to identify value added food using mung bean starch. Subsequently, it is needed to examine suitably modified mung bean starches which can be a substitute to ignore overly AbstractThe current study is focused on modification of mung bean starch which is a good source of leguminous carbohydrate for production of functional food. Combin...

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Section: X-ray Diffractionsupporting

confidence: 89%

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Barua¹,

Srivastav²

2017

JNHFE

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“…HMT has been shown to change the X-ray pattern (WAXS) ofB-type starches from B-to A+B-or A-type (Donovan et aI., 1983;Gunatratne and Hoover, 2002;Kulp and Lorenz, 1981;Sair, 1967;Stute, 1992;Hoover and Vasanthan, 1994;Vieira and Sarmento, 2008 has been shown to remained unchanged on HMT (Donovan et aI., 1983;Hoover and Vasanthan, 1994a;Sair, 1967). The change in X-ray pattern of B-type starches on HMT has been attributed to dehydration of the 36 water molecules in the central channel oftheB-rype unit cell and to the movementofa pair of double helices into the central channel (that was originallyoccupiedby the water molecules) (Fig 2.21) (Gunaratne and Hoover, 2002).…”

Section: Impact Of Hmt On X-"ay Pattern and Crystallinitymentioning

confidence: 99%

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Varatharajan

Hoover

Liu

et al. 2010

Carbohydrate Polymers

148

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Heat-moisture treatment (HMT) is a physical modification technique that modifies starch structure and properties without destroying its granular structure. HMT has been shown to cause starch chain interactions and crystallite disruption/reorientation within the amorphous and crystalline domains. However, the part played by amylose (AM) during HMT of starches is not properly understood. Furthermore, a systematic study has not been carried out to examine how variations in HMT temperatures influence molecular structure, physicochemical properties and digestibility of normal potato (NP) and waxy potato (WP) starches. Thus, the objective of this study was to determine changes to molecular structure, physicochemical properties and digestibility ofNP and WP starches on HMT at different temperatures (80,100,120 and l30°C) for 16 h at 27% moisture. Structural changes on HMT were monitored by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), polarized light microscopy (pLM), wide angle X-ray scattering (WAXS), attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, fluorophore assisted capillary electrophoresis (FACE) and KlS spectra. Changes to physicochemical properties on HMT were determined by granular swelling, amylose leaching, gelatinization parameters and pasting properties. Digestibility of normal and waxy potato starches before and after HMT by porcine pancreatic a-amylase (PPA) was monitored by measuring initial velocity and by exarninationofthe granular structure at different stages of hydrolysis by SEM, CLSM and PLM. The results showed that structural changes on HMT were influenced by differences in starch chain mobility at different temperatures of HMT. Starch chain mobility, in turn, was influenced by the interplay between the extent to which B-type crystallites were transformed into A+B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at different temperatures of HMT were starch chain interactions (at 80 and IOO°C), disruption of hydrogen bonds between amylose-amylopectin and amylopectin-amylopectin (at 120 and l30°C), disorganization of amylopectin chains near the vicinity of the hilum (at 100, 120 and l30°C)andformationofinterruptedhelices(atl30°C).The susceptibility ofNP and WP starches towards a-amylase decreased at 80°C, but increased in the range 100 to l30°C. NPand WPstarches exhibited heterogeneity in degradation (NP>WP) Most studies have been on the impact ofHMT on the thermal properties, crystallinity and pasting propertiesofnorrnalstarches. Some researchers (Hoover and Manuel, 1996; Kweon el al., 2000;Zavareze et al., 2010) have attempted to explain the impact of HMT on the structure and physicochemical properties of starches varying in amylose content. However, the part played by amylose during HMT of starches is still not properly understood. Unlike in cereal starches, amylose has been shown to be co-crystallized with amylopectin...

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“…During hydrothermal modification, starch properties are modified through controlled application of heat and moisture which produces physical modifications within the starch granules. Gelatinization and damage to the starch granules with respect to size, shape or birefringence do not occur due to the controlled application of heat/ moisture (Stute 1992). Many types of chemical modifications include acid hydrolysis (Singh and Ali 2000), oxidation (Parovuori et al 1995), etherification (Adebowale and Lawal 2003), etherification and cross-linking (Seidel et al 2004), acid-alcohol treatment (Yiu et al 2008) etc.…”

Section: Introductionmentioning

confidence: 99%

Characterization of modified pearl millet (Pennisetum typhoides) starch

et al. 2011

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Pearl millet starch (Pennisetum typhoides) was isolated and subjected to hydrothermal, acidic and enzymatic modifications. Native and various modified starches were characterized in terms of yield, moisture, protein, ash, bulk density, swelling power, solubility, colour, sediment volume, gel consistency, water binding capacity, pasting properties, freeze thaw stability and paste clarity. Hydrothermal modification (HTMS) caused an increase in swelling power and solubility. L value was higher for acid and enzymatically modified starches (EMS). A significant reduction (p≤0.05) in sediment volume and water binding capacity was observed for acid modified starch (AMS) and EMS. Peak viscosity values declined for all modifications. However, EMS and AMS showed an improved freeze-thaw stability and paste clarity.

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Hydrothermal Modification of Starches: The Difference between Annealing and Heat/Moisture ‐Treatment

Cited by 252 publications

References 17 publications

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

Effect of Heat-Moisture Treatment on Resistant Starch Functional and Thermal Properties of Mung Bean (Vigna radiate) Starch

The impact of heat-moisture treatment on the molecular structure and physicochemical properties of normal and waxy potato starches

Characterization of modified pearl millet (Pennisetum typhoides) starch

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