Investigations of Native and Resistant Starches and Their Mixtures Using Near-Infrared Spectroscopy

Abstract

Resistant starches (RS) play important roles in our nutrition; therefore, the investigation of these starches is notably important. In our study, two native starches (maize and wheat) and two resistant starches (Hi-maize™260, high amylose maize starch as RS2 and Fibersym™70, phosphorylated wheat starch as RS4) were investigated as is and in their physical mixtures (samples containing 20%, 40%, 60% and 80% RS) using near-infrared (NIR) spectroscopy. The aim of our study was to examine the spectra of resistant starches and to differentiate the resistant starch components in different ratios by NIR spectroscopy. The differences of samples were presented in two characteristic absorption bands for carbohydrate: carbohydrate II (2,080-2,130 nm) and carbohydrate III (2,275-2,290 nm) regions. Additionally, principal component analysis (PCA) for all samples was carried out. It was shown that the increasing amount of amylose can be sensitively followed up in carbohydrate II region. The phosphorylated RS4 is not so characteristic probably due to the reduced mobility of amorphous chains; however, the RS4 addition can be observed. Additionally, it was proven that the carbohydrate III region is sensitive for the changes of amylose-amylopectin ratio as well. The wheat-based RS4 addition causes linear changes in maizebased mixtures; thus the botanical origin is determining in this region. The global PCA analysis justified that the RS2 addition can be sensitively followed up independent on the medium; however, the increasing amount of RS4 cannot be detected in the PCA plot. The loading spectra of PC1 component attribute great significance to the carbohydrate III region.

Prediction of Starch Content and Ethanol Yields of Sorghum Grain Using near Infrared Spectroscopy

“…[6][7][8][9][10][11][12][13] Starch-content models for maize or other cereal grains using NIR spectroscopy have been reported by several researchers. [14][15][16][17][18] Compared with NIR studies on corn-quality attributes, there have been relatively few studies on sorghum grain composition using NIR spectroscopy. For feed quality and seed viability, amylose, crude protein, amino acids, lipid and polyphenols contents, as well as gross calorific values, have been estimated using NIR spectroscopy and chemometrics.…”

Monitoring water uptake in whole barley (Hordeum vulgare L.) grain during steeping using near infrared reflectance spectroscopy

“…The main differences were observed in the NIR regions between 1100 and 1200 nm, related with C-H second overtones and between 2100 and 2300 nm with related with C-H, O-H stretching, C-C stretching bonds, and CONH 2 associated with several chemical constituents present in the whole barley matrix (e.g. starch) (Alencar-Figueredo et al, 2006;Delwiche et al, 1995;Gergely and Salgo, 2005;Hodsagi et al, 2012;Jacobsen et al, 2005;Workman and Weyer, 2008). Arngren et al (2011)) using hyper spectral NIR imaging of single kernels found that wavelengths between 1400 and 1550 nm can be associated with water activity related to barley germination as well as with the activity of starch and maltose.…”

A Review on the Role of Vibrational Spectroscopy as An Analytical Method to Measure Starch Biochemical and Biophysical Properties in Cereals and Starchy Foods

“…Overall knowledge of the pasting properties of the sample can help to improve starch content in cereals and starchy foods as well as will allow understanding the biophysical and structural properties of the starch to be used in foods (e.g., bread, beer, whisky) and in industrial applications (e.g., polymer production) [ 13 ]. This can also provide with useful information about the specific application of the starch in the selection or screening of new genotypes or lines in breeding programs [ 6 , 14 ].…”