In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure

Liu, Huan; Wang, Lijing; Cao, Rong; Fan, H.; Wang, Min

doi:10.1016/j.carbpol.2016.02.028

Cited by 107 publications

(60 citation statements)

References 45 publications

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“…In contrast, they reported a reduction in fractal dimension when the pressure was increased beyond 400 MPa, suggesting a minimum pressure value around 500 MPa for the beginning of starch gelatinization (Shen et al, ). Furthermore, complete gelatinization of starch granules under HHP treatment through strong interactions between the amylose and amylopectin chains leading to the formation of cavities and fractures on the granule surface was observed starting from 600 MPa pressure (Liu, Wang, et al, ; Shen et al, ). These findings were in agreement with our cornstarch gelatinization onset claim.…”

Section: Resultsmentioning

confidence: 99%

“…According to the results, HHP treatment leads to gelatinization of starch and decrease swelling power and solubility of the starch. It was observed that starch gelatinization depends on the treatment pressure, time, and temperature (Bauer & Knorr, 2005;Li et al, 2015;Liu, Wang, Cao, Fan, & Wang, 2016;Oh, Pinder, Hemar, Anema, & Wong, 2008).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Okur

Özel

Alpas

2019

J Food Process Engineering

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Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch with thermal and nonthermal techniques. High hydrostatic pressure (HHP) is a cold pasteurization technique that has increased application in food industry with minimum effect on nutritional quality of the food products. It is hypothesized that the use of HHP could be a modification strategy for starch. In this study, effects of different HHP parameters (400 and 500 MPa) at different temperatures (20, 30, and 40°C) for 5, 15, and 30 min on in vitro digestibility and physicochemical properties of cornstarch were studied by Nuclear magnetic resonance (NMR) relaxometry. Results showed that HHP treatment increased slowly digestible starch (SDS) and rapid digestible starch (RDS) significantly with pressure and temperature (p < .05). In addition, it was shown that HHP treatment decreased the solubility and swelling power of the cornstarch and it is proposed that 30 min HHP treatment at 500 MPa and 40°C is the onset for cornstarch gelatinization according to NMR relaxometry results. Practical Applications High hydrostatic pressure (HHP) is a nonthermal processing technology that is commonly used in the food industry for extending the shelf life of food products by destroying vegetative cells, enzymes, microorganisms effectively, and it can modify the starch so the aim of this study was to investigate the effects of different HHP parameters on in vitro digestibility and physicochemical properties of cornstarch by nuclear magnetic resonance relaxometry.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Okur

Özel

Alpas

2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…The polymorphic composition of C‐type starches is that B polymorphs are arranged centrally with the A‐polymorph located peripherally within the granules, and the sensitivity of C‐type starches to HHP treatment is between A‐type and B type starches . There are many studies on the effect of HHP treatment on the physicochemical properties of A‐type and B‐type starches, such as wheat, corn, rice, barley, potato, buckwheat, and sorghum ; The HHP treatment could modify thermal stability, hardness, swelling power, and viscosity of A‐type and B‐type starches, but the crystalline pattern of starch did not change except with higher pressure treatment (more than 480 Mpa) . However, limited work on the effect of HHP treatment on C‐type starches has been reported .…”

Section: Introductionmentioning

confidence: 99%

Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure

Liu

et al. 2017

Starch Stärke

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The influence of high hydrostatic pressure (HHP) treatment at 150, 300, 450, and 600 MPa for 25 min on the physicochemical properties, structural properties, and in vitro digestibility of pea starch was studied. Compared to native and pea starch treated at 150-450 MPa, the morphology of pea starch at 600 MPa was completely destroyed and the particle size became larger, indicating complete gelatinization. The X-ray diffraction results showed that the native pea starch was gradually changed from the C-type into the B-type pattern after 150-600 MPa HHP treatment. At 30-70°C, pea starch treated at 600 MPa had a higher water absorption index (p < 0.05), swelling power, and solubility than other samples did, but opposite results were obtained at 90°C. The rapid visco analyzer (RVA) results indicated that pea starch treated with high pressure at 600 MPa showed lower values of peak viscosity, trough, breakdown, final viscosity, and setback (p < 0.05), reflecting lower retrogradation. Gelatinization temperatures and enthalpy determined by differential scanning calorimetry (DSC) decreased with the increase of pressure. Furthermore, the in vitro digestibility of HHP treated pea starches was lower than that of native pea starch (p < 0.05). Therefore, it is an effective method for HHP treatment to modify the properties of pea starches.

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“…Summarizing, the present study proved that the buckwheat starch subjected to A-CC or P-CC (600 MPa/ 3 or 9 min) coupled with pullulanase treatment has potential to be used in the design of foods with a modifi ed course of starch digestion. Moreover, taking into consideration that starch digestibility is relevant to the glycemic index and to the prevention of non-insulin-dependent diabetes [Liu et al, 2016], it can be stated that the starch preparation obtained may also demonstrate a potential in the prevention of chronic diseases as compared to the native form of starch.…”

Section: Resistant Starch Content and Starch Digestibilitymentioning

confidence: 99%

“…As it was shown, processing of buckwheat starch with the pressure of 600 MPa for 20 min at ambient temperature signifi cantly increased its pasting temperature and thermostability. Moreover, the pressurized buckwheat starch manifested lower in vitro hydrolysis as compared to its native form, reduced amount of rapidly digestible starch, and had a higher level of slowly digestible starch (505 g/kg) and RS (67 g/kg) [Liu et al, 2016].…”

Section: Introductionmentioning

confidence: 97%

Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation

Górecki¹,

Błaszczak²,

Lewandowicz³

et al. 2018

Pol. J. Food Nutr. Sci.

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Buckwheat starch was subjected to cycles of high pressure-cooling (P-CC) or autoclaving-cooling (A-CC) combined with pullulanase debranching to determine changes in resistant starch (RS) content, digestibility, rheological properties and microstructure. Native buckwheat starch had 11.9 g/kg of RS, while the highest RS content (58.7 g/kg) was reached after A-CC and 6 h of pullulanase treatment. Among the P-CC samples, the highest RS content (43.3 g/kg) was obtained after treatment with 600 MPa/9 min and 6 h pullulanase debranching. The digestibility of the starch samples was negatively correlated with RS content and its highest values were noted for native and P-CC 200 MPa preparations subjected to 2 and 16 h of pullulanase treatment (95.18-95.35%). Buckwheat starch A-CC preparations after 6 h of pullulanase treatment exhibited the lowest digestibility (85.87%). Rheological analysis of 6% starch pastes showed that all investigated samples demonstrated a non-Newtonian fl ow, pseudoplastic properties and thixotropy. The Ostwald de Waele rheological model was very well fi tted to the fl ow curves of the investigated pastes (R 2 >0.98). Both P-CC and A-CC reduced the consistency coeffi cient (K) and thixotropy values, while the fl ow behavior index (n) was increased only after P-CC treatment. The P-CC and A-CC treatment resulted in starch granule breakdown and porous gel structure formation, differing in surface properties.

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In vitro digestibility and changes in physicochemical and structural properties of common buckwheat starch affected by high hydrostatic pressure

Cited by 107 publications

References 45 publications

Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Physicochemical properties, structural properties, and in vitro digestibility of pea starch treated with high hydrostatic pressure

Influence of High Pressure or Autoclaving-Cooling Cycles and Pullulanase Treatment on Buckwheat Starch Properties and Resistant Starch Formation

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