Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch

Molavi, Hossein; Razavi, Seyed Mohammad Ali; Farhoosh, Reza

doi:10.1016/j.foodchem.2017.10.117

Cited by 101 publications

(116 citation statements)

References 34 publications

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“…ANN treatment at different temperature increased the T o , T p , and T c values, but decreased the T c − T o values of CS. Similar results were reported for potato starch (Rosa‐Millan, ) and acorn starch (Molavi et al., ). The increase in T o , T p , and T c values on ANN treatment may be attributed to the increased crystalline perfection (Chen, He, Fu, & Huang, ; Rosa‐Millan, ).…”

Section: Resultssupporting

confidence: 88%

“…The crystalline patterns and the RC values of CS U ‐OA and CS ANN ‐OA complexes are determined by XRD and shown in Figure . Both CS U and CS ANN presented a predominant A‐type crystalline pattern with four strong reflections of 2θ at 15, 17, 18, and 23°, as previously reported in acorn starch (Molavi, Razavi, & Farhoosh, ), sweet potato starch (Trung, Ngoc, Hoa, Tien, & Hung, ), and yam starch (Wang et al., ). After complexed with OA, both CS U ‐OA and CS ANN ‐OA complexes showed typical V‐type polymorphs with two strong diffraction peaks at 2θ values of 13 and 20°, while the typical A‐type pattern with main diffraction peaks at 2θ values of 15, 18, and 23° disappeared.…”

Section: Resultssupporting

confidence: 80%

“…() found that ANN treatment at the temperature lower than 40°C did not significantly change the RC value of wheat starch. However, some other previous studies reported that ANN treatment or other heat treatment could reduce the RC value in acorn starch (Molavi et al., ), sweet potato starch (Trung et al., ), and wheat starch (Wang et al., ). The decrease in RC value indicated that the crystalline region of starch was disrupted by heat treatment, and more amorphous region was formed in the starch granules.…”

Section: Resultsmentioning

confidence: 93%

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Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

2019

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Background and objectives Annealing treatment (ANN) as a mild hydrothermal method to improve the complexation between starch and lipids has scarcely been studied. Moreover, the mechanism of starch pretreated by ANN on the complexation between starch and fatty acid still has not been investigated. Therefore, the object of this research was to investigate the effect of ANN pretreatment temperature (50, 55, and 60°C) on the morphology, crystal structure, and thermal properties of CSANN‐OA complex by using confocal laser scanning microscope (CLSM), X‐ray diffraction (XRD), and DSC. The mechanism of the complexation between starch and OA was simulated by the molecular dynamics simulation (MDS) method. Findings The results of complex indexes (CI) indicated that CSANN was easier to complex with OA than CSU, and the optimal ANN pretreatment temperature to promote the complexation between CSANN and OA was 50°C. The CLSM displayed that ANN pretreatment at 50°C caused more and stronger fluorescence fragments in CSANN‐OA than that of ANN pretreatment at 55 or 60°C. XRD of both CSU‐OA and CSANN‐OA changed to V‐type crystalline. The relative crystallinity (RC) and gelatinization enthalpy (ΔH) of the complex were decreased with increasing ANN pretreatment temperature, but the gelatinization temperature range (Tc–To) remains unchanged. According to results of MDS, Van der Waals might be dominate driving force between AM and OA. Conclusions These results suggest that ANN pretreatment is an effective method to promote the complexation of ANN starch with more polar or nonpolar components. Significance and novelty This result can provide available information about the complexation effect and complexation mechanism between starch subjected to ANN pretreatment and fatty acid.

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Section: Resultssupporting

confidence: 88%

Section: Resultssupporting

confidence: 80%

Section: Resultsmentioning

confidence: 93%

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Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

2019

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“…The proximate analysis (%, dry basis) showed that Persian acorn starch contained 0.04 ± 0.02% nitrogen, 0.28 ± 0.04% lipids (0.07 ± 0.02% for the free lipids and 0.21 ± 0.02% for the bound lipids), and 0.175 ± 0.030% ash. The amylose content was also 26.5 ± 0.2% …”

Section: Methodsmentioning

confidence: 96%

“…The basic physico‐chemical properties of native Persian acorn starch revealed that it could be used as a viscosifying agent like wheat starch meanwhile it could tolerate more severe conditions during processing of a product. In addition, hydrothermal modifications make it more resistant to destructive conditions (like high temperatures, acidic media, and shearing) . Despite the fact that this kind of starch is going to be produce commercially in the country, the next step is to reveal its rheological properties.…”

Section: Introductionmentioning

confidence: 99%

Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches

Molavi

Razavi

2017

Starch Stärke

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The steady shear rheological properties of native and hydrothermally modified Persian acorn starches at different concentrations (1, 2, and 3%) and temperatures (25, 40, 55, and 70 °C) were assessed. The rheological data of starch dispersions were fitted to the power law (R2 = 0.769–0.980) and Casson models (R2 = 0.904–0.994). According to the power law model, all native and hydrothermally modified starches presented shear‐thinning behavior with the flow behavior index between 0.697 and 0.933. The consistency coefficient (k) and apparent viscosity (ηa,100) of starches were in the range of 3.157–246.167 mPa sn and 2.212–74.443 mPa s, respectively. Based on the Casson model, the plastic viscosity (ηc) and yield stress (τ0c) of starches were in the range of 1.977–41.167 mPa s and 0.333–506.667 mPa, respectively. All rheological parameters, except for the flow behavior index, increased with increasing in concentration, and decreased with temperature. The temperature dependency of all the starches was well described by the Arrhenius model (R2 = 0.837–0.999). The activation energy (Ea) values were in the range of 4.47–12.96 kJ mol−1. The concentration dependency of all the starches in the temperature range of 25–70 °C was well fitted to the power law (R2 = 0.919–0.998) and exponential (R2 = 0.970–0.999) models. Generally, the rheological parameters such as k, ηa,100, ηc, and τ0c of native starch were maximum and those of annealing (ANN) starch were between those of native and heat‐moisture‐treatment (HMT) starches. These properties for dually modified starches were between those of single ones, showing that the second treatment could negate the effects of the first one.

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Introduction to Emerging Natural Hydrocolloids

Razavi

2019

Emerging Natural Hydrocolloids

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Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch

Cited by 101 publications

References 34 publications

Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation

Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches

Introduction to Emerging Natural Hydrocolloids

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