Microwave pretreated esterification improved the substitution degree, structural and physicochemical properties of potato starch esters

Zhao, Kun; Li, Bei; Xu, Meijuan; Jing, Luzhen; Gou, Min; Yu, Zhezhe; Zheng, Jie; Li, Wenhao

doi:10.1016/j.lwt.2017.12.021

Cited by 49 publications

(20 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Samples (3.0 g, 14% moisture basis) and distilled water was added into an RVA canister to reach a total weight of 28.0 g. This procedure was carried out as previously described by Zhao et al (2018). [11] Solubility and swelling power Solubility and swelling power were measured based on the procedure described by Gong et al (2017). [12] Thermal properties A sample (3.0 mg) and distilled water (9 µL) were added into an aluminum pan, respectively.…”

Section: Viscosity Analysismentioning

confidence: 99%

“…The seemingly simple treatment could effectively eliminate the restrictions on the nature of starch, including poor paste sheen, low shear, high tendency to retrograde as well as poor adhesion. [10][11][12] Existing researches showed that some pores, fissures or indentations were detected in starch granules after annealing. [13,14] The treatment increased the thickness of crystalline lamella [15] , but the crystalline pattern of barley starch and rice starch remained unchanged.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Zou

Wang²,

2019

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

Mung bean starch slurries (75% moisture) were respectively treated by repeated annealing (RANN) at 50°C for eight repetitions (every repetition was treated for 12 h) and continuous annealing (CANN) at the same temperature for 24, 48, 72 and 96 h. After RANN and CANN modifications, variations in the physicochemical properties, structures as well as digestive characteristics of mung bean starch were investigated. Scanning electron microscopy observed the grooves on the surfaces of starch granules became deeper after RANN and CANN modifications, and the cracks in the granule centers were monitored by light microscopy. However, there was no distinct change detected by confocal laser scanning microscopy. RANN and CANN modifications increased the crystallinity and degree of crystalline order, but the crystalline patterns were not changed. Under the same annealing time, RANN samples presented higher crystallinity, gelatinization temperature, enthalpy, peak time, pasting temperature, resistant starch (RS), slowly digestible starch (SDS) and SDS+RS values, but lower solubility, swelling power, peak viscosity, breakdown and rapidly digestible starch (RDS) values than CANN samples. Therefore, RANN could exert conspicuous impacts compared to CANN, which illustrates the annealing impact on starch modification and it could be applied in food processing as an innovative approach.

show abstract

Section: Viscosity Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Zou

Wang²,

2019

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

show abstract

“…The physicochemical properties of transgenic starches with increased starch branching and found that the peak viscosity of starch was decreased. [24] The proportion of short chains in amylopectin was inversely related to peak viscosity. [25] Therefore, we believe that the peak viscosity of the transgenic starch is reduced due to the increased branching of the starch, especially the amylopectin contains more short chains.…”

Section: Discussionmentioning

confidence: 99%

Effect of glgB/GASBD fusion gene expression on increased branching degree of potato starch and changes in physicochemical properties of starch

Zhang

Tang

Jiang

et al. 2020

International Journal of Food Properties

View full text Add to dashboard Cite

The objective of this study was to investigate the influence of granulebound starch-binding domain fusion gene expression on the structure and properties of potato starch. The glgB/GASBD fusion gene and the glgB gene for control were transferred into the potato cultivar Desiree using Agrobacterium-mediated method, which were expressed in potato tubers driven by the potato granule-bound starch synthase gene promoter. The accumulation of glgB/GASBD fusion protein in starch granules was analyzed by Western blot hybridization. A large amount of glgB/GASBD fusion protein was found to accumulate in the starch granules, and the position of the GASBD in the fusion protein (at the N-terminus or at the C-terminus) had no significant effect on the accumulation of the fusion protein in the starch granules. An increase in the degree of branching of the starch results in a specific change in the physical and chemical properties and functional properties of the starch.

show abstract

“…Microwave heating can overcome the limitations of time-consuming and low substitution in single acetylation. Under the condition of keeping starch granules intact, it causes surface roughness and internal destruction of particles promoting the degree of acetylation [28]. e pulsed electric field (PEF) that regard as a new technique has been similarly applied to the acetylation process.…”

Section: Starch Acetatementioning

confidence: 99%

Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

Tian

Chen

et al. 2018

Journal of Food Quality

View full text Add to dashboard Cite

As a recyclable natural material, starch is an important raw material in food and other fields. The native starch by esterification could improve the performance of the original starch and expand its range of application. This article reviews the preparation process of acetylated distarch adipate, starch sodium octenylsuccinate, starch acetate, hydroxypropyl starch, and starch phosphate and research into the influence of starch esters on dough. At the same time, it forecasts the trend of starch esters and application prospect in the future research.

show abstract

Microwave pretreated esterification improved the substitution degree, structural and physicochemical properties of potato starch esters

Cited by 49 publications

References 24 publications

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Effect of glgB/GASBD fusion gene expression on increased branching degree of potato starch and changes in physicochemical properties of starch

Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties

Contact Info

Product

Resources

About