In vitro digestibility and physicochemical properties of <i>Arenga pinnata</i> starch‐chitosan following heat‐moisture treatment

Xue, Sichuang; Mei, Jiang‐Yang; Liu, Yuan‐Sen; Ren, Minhong; Li, Mengyun; Fu, Zhen

doi:10.1111/ijfs.15482

Cited by 7 publications

(9 citation statements)

References 41 publications

(64 reference statements)

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“…Incidentally, Bread C displayed the lowest pasting pattern, being of the lowest enthalpy of gelatinisation (Table 2). Breads A and E, with higher gelatinisation enthalpies, pasted to higher viscosities as expected (Koa et al ., 2017; Xue et al ., 2022), when ungelatinised and/or retrograded starches pasted to increase viscosities.…”

Section: Resultsmentioning

confidence: 99%

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Sopade¹

2022

Int J of Food Sci Tech

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Summary In vitro starch digestion of five fresh and shelved white wheat breads, compositionally heterogeneous, was investigated for heterogeneities or homogeneities in digestion patterns. The breads were significantly different (P ≤ 0.05) in some chemical and functional properties. The Rapid Visco‐Analyser (RVA) revealed different pasting properties in the breads, but the breads showed monophasic starch digestograms, as there were no practical slope changes or discontinuities in the digestograms. The monophasic starch digestograms were suitably described (r2 > 0.90; P ≤ 0.05) by five starch digestion kinetic models (the modified first‐order kinetic, Peleg, Paolucci‐Jeanjean, Logistic, and Weibull), and their parameters were mainly non‐significant (P > 0.05) between the breads. The heterogeneous breads were, therefore, homogeneous in their in vitro starch digestion patterns. The study also strengthens a novel modelling approach for starch digestograms to be widely used in starch digestion research, easing inter‐laboratory comparisons.

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Section: Resultsmentioning

confidence: 99%

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Sopade¹

2022

Int J of Food Sci Tech

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“…The precipitate was filtered and dried at 45°C for 12 h, then was grounded into powder (120 mesh). APS was kept in a desiccator for future analysis and modification (Xue et al, 2022).…”

Section: Methodsmentioning

confidence: 99%

“…Rapid viscosity analyzer (RVA4500, Perten) was used to determine the Pasting properties (Xue et al, 2022). 12% w/v of sample was added into an aluminium canister.…”

Section: Methodsmentioning

confidence: 99%

“…The morphology of the modified starch was observed using a scanning electron microscope (F16502, Phenom Company) (Xue et al, 2022). An appropriate amount of sample powder was placed on the sample stage and poorly adhered particles were purged with nitrogen, followed by another nitrogen purge using ion sputtering gold spray, after which tests were carried out to find representative samples of modified starch at 1000× and 3000× field of view.…”

Section: Scanning Electron Microscope Analysismentioning

confidence: 99%

“…APS contains a higher amylose starch (~60%) than other common starches (Bajaj et al, 2018) and is an ideal preparation material of RS (Zhang et al, 2020). In recent years, the structure and functionalities of APS have been comprehensively studied and researches on the modification of APS have been focused on physical modification (Mei, Zhang, Lin, et al, 2020; Mei, Zhang, Ren, et al, 2020; Xue et al, 2022; Zhang et al, 2020) However, there were few investigations on APS chemical modification. The increasing demand for starch for food and non‐food applications has necessitated the development of new starch raw materials.…”

Section: Introductionmentioning

confidence: 99%

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In vitro digestibility, pasting, and thermal properties of Arenga pinnata ( Wurmb. ) Merr starch citrate

Liu

et al. 2022

Food Processing Preservation

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This study aims to prepare citrate‐esterified Arenga pinnata (Wurmb.) Merr starch (APS) with different degrees of substitution (DS [0, 0.02, 0.24, 0.40]) and evaluate in vitro digestibility, pasting, and thermal properties of citrate APS. The citrate APS surface become rougher. Citric acid modification led to significant changes in molecular and crystal structure citric acid treatment significantly reduced molecular weight of APS, and the molecular weight was decreased with increasing the DS. The citrate APS possessed a lower pasting viscosity and a higher resistant starch (RS) content. RS content of APS citrate was increased with increasing the DS, and the maximum RS content reached 74.21%. Citric acid modification improved thermal stability of the APS. These results suggested that the structural alterations might be responsible for changes of APS citrate properties and the citrate APS was an excellent potential food additive that had desirable functional properties and high RS content. Novelty impact statement The non‐conventional APS was modified using citric acid. The citrate APS possessed a lower pasting viscosity and had a higher RS content, up to 74.21%. The citrate APS had a higher thermal stability.

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In Vitro Digestibility, Pasting and Thermal Properties, and Structure of Cross‐Linked Arenga pinnata (Wurmb.) Merr. Starch

Liu

Tan

et al. 2022

Starch Stärke

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Sodium trimetaphosphate (STMP) cross‐linked Arenga pinnata starch (CLAPS) with different degrees of cross‐linking (0–97.79%) are prepared and their structural characteristics and physicochemical properties are evaluated. Cross‐linking does not significantly change APS granular structure, but seems to lower the intensity of Maltese cross. With the cross‐linking degrees (CLD) increasing from 0.00% to 97.79%, the rapidly digestible starch (RDS) content of CLAPS is decreased from 66.50% to 16.34%, but the resistant starch (RS) content has the opposite trend and is increased from 29.87% to 82.77%. As the CLD increased, the solubility and swelling power of APS are significantly reduced from 10.24% and 16.52 g g−1 to 1.02% and 4.60 g g−1, respectively. Low CLD could increase viscosities of the APS, whereas high CLD significantly reduce the viscosities of the APS and the greater theCLD, the more obvious the reduction effect. Meanwhile, cross‐linked APS exhibits a high conclusion temperature and lower gelatinization enthalpy (ΔH). With the CLD increasing, short molecular ordered structure of CLAPS exhibits increasing trends. These results indicate that crosslinking with STMP can significantly alter digestibility and improve thermal stability of APS, which would provide a theoretical basis for development of APS products and could be used in low glycemic index (GI) foods.

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In vitro digestibility and physicochemical properties of Arenga pinnata starch‐chitosan following heat‐moisture treatment

Cited by 7 publications

References 41 publications

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

Homogeneities in in vitro starch digestion of compositionally heterogenous white wheat breads

In vitro digestibility, pasting, and thermal properties of Arenga pinnata ( Wurmb. ) Merr starch citrate

In Vitro Digestibility, Pasting and Thermal Properties, and Structure of Cross‐Linked Arenga pinnata (Wurmb.) Merr. Starch

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