Modification of structure and physicochemical properties of buckwheat and oat starch by γ-irradiation

et al. 2018

Starch Stärke

Starch solubility is of great significance in the food industry. Here the authors present a new method for preparation of granular cold water soluble maize starch by the ultrasonic-assisted alcoholic-alkaline treatment. Independent factors including ethanol concentration (70-90%), sodium hydroxide concentration (3-5 mol L À1 ), ultrasonic power (250-350 W), ultrasonic time (15-25 min) are optimized to determine the optimal conditions by response surface methodology (RSM) and Box-Behnken design (BBD). An ethanol concentration of 80.4%, sodium hydroxide concentration of 3.98 mol L À1 , ultrasonic power of 303.73 W, and ultrasonic time of 25 min are found to be the optimum conditions to obtain a higher solubility of maize starches (reaching to 75.17%). The modified maize starches are characterized by scanning electron microscopy (SEM), X-ray diffractometry (XRD), and Fouriertransform infrared spectroscopy (FTIR). Data indicate that the ultrasonicassisted alcoholic-alkaline treatment causes changes in morphological and rheological properties of maize starch, and in turn can improve the coldwater solubility of maize starch effectively.

Section: Resultsmentioning

confidence: 99%

“…Peaks at 1084 and 1160 cm −1 were characteristic of CO bond stretching . A characteristic peak occurred at 1659 cm −1 , which is presumably a feature of water or protein present in the starch . The peak at 2930 cm −1 is characteristic of CH stretches .…”

Section: Resultsmentioning

confidence: 99%

Preparation and Properties of Granular Cold‐Water‐Soluble Maize Starch by Ultrasonic‐Assisted Alcoholic‐Alkaline Treatment

et al. 2018

Starch Stärke

“…However, the application of starch in industries is predominantly guided by its functional characteristics such as gelatinization, retrogradation, viscosity, solubility, and freeze‐thaw stability . It is known that starches in their native form have limited industrial applications due to their sensitivity to heat and shear, poor acid and freeze‐thaw stability, and susceptibility to retrogradation . To overcome these limitations and widen their application, starch granules are modified prior to their final use as a food ingredient.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have reported that the starch debranched using pullulanase greatly improve the formation of resistant starch and the characteristics of starch . In addition, physical modification of starch reduces its melting temperature, viscosity, and swelling power and increases its solubility . Further, numerous studies have reported that chemical modification procedures, such as cross‐linking, oxidization, acidification, and esterification, considerably improve the functional properties of starches .…”

Section: Introductionmentioning

confidence: 99%

Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches

Reddy

2018

Starch - Stärke

In this study, the effects of the addition of inulin and konjac glucomannan (KGM) on the freeze‐thaw stability, retrogradation, and pasting viscosity of starches isolated from different botanical sources are investigated. The isolated starches complexed with inulin and KGM show significant differences (p < 0.05) in the freeze‐thaw stability, degree of retrogradation, and pasting properties. For example, the addition of inulin (5–50%) and KGM (0.2–1.0%) to the starches, enhance the inhibition of retrogradation of all starches as well as reduce their syneresis rates. Inulin shows higher effects than KGM on the functional characteristics of isolated starches. Both inulin and KGM noticeably effect the viscosity of starches. The addition of inulin at 0–50% greatly reduces the peak, trough, breakdown, final, and setback viscosities of the starches; however, the addition of KGM at 0–10% increase these viscosities, whereas that at 10–50% decrease the viscosities. In addition, the pasting temperature increases gradually with the addition of inulin from 0 to 50%; however, the pasting temperature first increases with the addition of KGM from 0 to 20% and then decreases with further increase in KGM up to 50%. Thus, this study provides useful information for the development of functional starch foods with longer shelf life by the addition of dietary fibers, such as inulin and KGM.

“…In order to obtain starch with beneficial properties, a number of studies into modified starch are increasing in extent year by year. Some new methods are more and more paid attention to the modification of starch, such as high‐pressure processing (HPP) (Cappa, Barbosa‐Cánovas, Lucisano, & Mariotti, ), high‐pressure homogenization (HPH) (Chen, Zeng et al, ; Le Thanh‐Blicharz, Lewandowicz, Błaszczak, & Prochaska, ), irradiation (Dar et al, ), enzymatic hydrolysis, and blending with other food materials (Alamri, Mohamed, & Hussain, ), as well as kinds of crosslinking and grafting methods for specific applications.…”

Section: Introductionmentioning

confidence: 99%

Morphological and structural characteristics of rice amylose by dynamic high‐pressure microfluidization modification

Zhu

Zhang

et al. 2018

J Food Process Preserv

A suspension of rice amylose was subjected to dynamic high‐pressure microfluidization (DHPM) at 60, 100, 140, and 180 MPa and the effect on the microstructure and particle characteristics was investigated. After DHPM treatment, more hollows and grooves were found in the surface of the rice amylose and the particle size decreased and became uniform with an increase in pressure, which increased the specific surface area. DHPM treatment at above 100 MPa was sufficient to cause the complete destruction of the crystalline structure of rice amylose. We proposed a hypothesis of the mechanism, namely, that a decrease in particle size and puffing of granules both occurred after DHPM treatment to yield a uniform and homogeneous system. Moreover, complex DHPM forces could modify the structure and the interaction between amylose and other molecules, playing an important role in some functional properties of amylose. Practical applications Rice is one of the most important staple food in China. Its main component is rice amylose. In this study, the structure and morphology of rice amylose treated by DHPM were analyzed. The results are helpful to understand the mechanism of the modification of amylose induced by DHPM and contribute for us to explain our previous studies of the effect of DHPM on physicochemical and functional properties of rice amylose. Meanwhile, it can also provide theoretical support for starch modification.