Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules

Deng, Yun; Jin, Yafang; Luo, Yali; Zhong, Yu; Yugan, Jin; Song, Xiaoyong; Zhao, Yanyun

doi:10.1016/j.jcs.2014.06.005

Cited by 76 publications

(44 citation statements)

References 27 publications

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“…Since buckwheat mainly contains starch (Table 1), HHP at 600 MPa had enough energy to break the integrity of the granules, which in turn changed into smaller fragments. Similar results were found in rice starch (Deng et al 2014), wheat starch (Liu et al 2008), and sorghum starch (Vallons and Arendt 2009b). After boiling, the buckwheat grain exhibited irregularly shaped and showed no intact starch granule, and this disruption of the granule integrity indicated complete gelatinization (Fig.…”

Section: Changes In Microstructuressupporting

confidence: 80%

“…Samples were washed with 100 % ethanol for 3 × 10 min and then further conditioned in a vacuum-assisted desiccator overnight. Thereafter, the dried specimens were attached to the stainless stubs with double sticky tabs, sputtered immediately with gold to approximately 10 nm (Deng et al, 2014).…”

Section: Microstructurementioning

confidence: 99%

“…Unfortunately, knowledge is lacking concerning variations of the antinutritional factors, protein quality, and microstructure of the buckwheat during MW processing. High hydrostatic pressure (HHP), an emerging nonthermal processing technology, produces high-quality and safe food with a longer shelf life (Deng et al 2013;Deng et al 2014;LinsbergerMartin et al 2013;Shigematsu et al 2010). This treatment could be a valuable alternative to thermal treatments in food processing, such as for inactivating enzymes, killing microbes, improving protein quality, and retaining flavors, vitamins, and colors (LinsbergerMartin et al 2013;Liu et al 2008;Van Der Ven et al 2005;Voigt et al 2010).…”

Section: Introductionmentioning

confidence: 99%

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Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

Deng

Qiu

Zhao

et al. 2015

Food Bioprocess Technol

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The influences of high hydrostatic pressure (HHP), microwave heating (MW), and boiling (BL) on the chemical compositions, phytic acid, tannin, saponin, trypsin inhibitor activity, protein digestibility, and microstructure of buckwheat grains were investigated. All three processes decreased the starch, protein, fat, and ash contents. HHP and MW reduced the total flavonoids by 19 %, lower than that in the BL samples (38 %). HHP lowered the ω-6/ω-3 ratio by 6.4 %, while MW and BL increased the ω-6/ω-3 ratio by 4.9 and 2.6 %, respectively. MW reduced essential amino acids and total amino by 3.1 and 4.8 %, respectively, but the reductions were lower than in other treated samples. Phytic acid was lowered by 45.5 % in HHP samples, by 33.4 % in MW samples, and by 62.7 % in BL samples. Trypsin inhibitor activity decreased by 63 % in BL samples and by 13 % in other treated samples. BL induced the highest losses of tannin (35.7 %) and saponin (27.6 %), followed by MW treatment (27.5 and 20.1 %) and HHP treatment (19.9 and 14.6 %). The protein digestibility increased by 0.8, 3.6, and 6.5 % under HHP, MW, and BL conditions, respectively. Taken together, three treatments offered varying degrees of decreases in the antinutritional factors and increases in in vitro protein digestibility, as well as retention of nutritional components of the buckwheat. Therefore, it might be suggested that special care should be taken when selecting a processing method for the development of health-promoting buckwheat products.

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Section: Changes In Microstructuressupporting

confidence: 80%

Section: Microstructurementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

Deng

Qiu

Zhao

et al. 2015

Food Bioprocess Technol

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“…However, this study was somewhat limited for concept testing with a single cycle HPT and lacked details on the influence on appearance, texture, morphology and market potential of HPT that might be possible with a two cycle HPT. Compared with the single cycle HPT, multiple cycle HPT has been shown to cause more significant effects with inactivation of microorganisms (Morales et al 2008) and higher digestibility of rice starch (Deng et al 2014). These studies suggest that multiple cycle HPT could be more beneficial for improving the functionality and safety of food.…”

Section: Introductionmentioning

confidence: 94%

“…5Ab-Ae). This might be due to the stronger impingement produced by the iterative compression and decompression forces (Deng et al 2014) during two cycle HPT. Although not fully characteristic of static HP treatments as carried out here (except during depressurization), Diels et al (2003) attributed to the fact that mechanical destruction of cell membranes are caused by the spatial pressure and velocity gradients, turbulence and impingement that occurs in a liquid during dynamic HPT processes.…”

Section: Morphologic Propertiesmentioning

confidence: 99%

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Fang

Ramaswamy

et al. 2017

J Food Sci Technol

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Water absorption, color, morphology and cooked texture of brown rice were evaluated after selected soaking (30-50°C, 30 min) and high pressure treatment (HPT) (100-500 MPa; single or two cycle; total holding time 10 min). Water absorption ratio and lightness values of brown rice were increased by soaking and HPT. Hardness and gumminess values of cooked brown rice were reduced while springiness and cohesiveness were elevated by HPT. Scanning electron microscopy indicated that HPT improved the texture of brown rice by disrupting the structure of rice bran layer, which allowed easier water penetration into the rice grain during cooking. Moreover, the two cycle HPT resulted in lighter color and softer texture for cooked brown rice than single cycle HPT primarily caused by the more severe structural disruption of bran layer. Overall, two cycle HPT after soaking could potentially improve the quality of brown rice, taking about the same time as the single cycle HPT. Further, the quality improvements with the two cycle HPT were facilitated at lower pressure levels thereby providing better commercial processing opportunities.

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Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans

et al. 2021

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Starch from different sources (wheat, rice, corn, waxy corn, potato, sweet potato, and kidney bean) are subjected to high pressure treatment (HPT) at 300 and 600 MPa and are evaluated for changes in digestibility, structural, thermal, and pasting properties. HPT alters the surface of starch granules and significantly disrupts morphology of granules. Increase in average granule size and decrease in relative crystallinity is observed in high pressure treated starches. However, a significant decrease average granule size is observed at 600 MPa. High pressure treated starches show progressive reduction in both swelling power and solubility with increase in pressure. HPT results in reduction in gelatinization temperatures and enthalpy of gelatinization (𝚫H gel ) while starches except potato starch treated at 600 MPa do not show any endothermic peak indicating complete destruction of crystalline structure. Peak and final viscosity of native starches is higher than those of their counterpart high pressure treated starches except waxy corn starch. Increase in gel firmness and destruction of internal structure of starches especially that of tuber starches treated at high pressures is observed. HPT lowered rapidly digestible starch fraction and increased slowly digestible starch and resistant starch fraction.

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Impact of continuous or cycle high hydrostatic pressure on the ultrastructure and digestibility of rice starch granules

Cited by 76 publications

References 27 publications

Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

Influences of High Hydrostatic Pressure, Microwave Heating, and Boiling on Chemical Compositions, Antinutritional Factors, Fatty Acids, In Vitro Protein Digestibility, and Microstructure of Buckwheat

Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice

Effect of High Pressure Treatment on Structural, Functional, and In‐Vitro Digestibility of Starches from Tubers, Cereals, and Beans

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