Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?

Rostamabadi, Hadis; Karaça, Aslı Can; Deng, Lizhen; Colussi, Rosana; Narita, Isabela Mendes Pacheco; Kaur, Kamaljit; Aaliya, Basheer; Sunooj, Kappat Valiyapeediyekkal; Falsafi, Seid Reza

doi:10.1016/j.carbpol.2022.119931

Cited by 21 publications

(4 citation statements)

References 86 publications

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“…In general, acylation increased the SOL, but with the increasing DS, the SOL was reduced. It was likely to be that the higher acyl content increased the hydrophobicity of the starch granules, which affected the escape of the amylose in the granules, and thus led to a decrease in the SOL of the starch (Rostamabadi et al, 2022). However, there were some opposite results in acetylated white sorghum (Sorghum bicolor) starches, acetylated Indian kidney bean (Phaseolus vulgaris L.) starches and acetylated cassava starches (Ali & Hasnain, 2011;Osundahunsi & Mueller, 2011).…”

Section: Sp and Sol Analysesmentioning

confidence: 99%

Physicochemical properties and digestion characteristics of acylated Arenga pinnata starches

Luo

et al. 2023

Int J of Food Sci Tech

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Summary This study aims to investigate influences of different acylations (acetyl, propionyl and butyryl) with different degrees of substitution (DS) on physicochemical properties and digestion characteristics of Arenga pinnata starches (APS). The presence of acyl protons was confirmed by 1H NMR and FT‐IR spectroscopy of acylated APS. The viscosities, swelling power, thermal properties and crystallinity of acylated APS were lower than APS, but these characteristics tended to increase with the increase of DS. Acylation could effectively regulate the digestibility of starch granules. The content of resistant starch in acylated APS increased from 66.58% to 80.92%. With the DS increasing, acylation strengthened the rearrangement and aggregation behaviour of APS molecular chains, making the crystal structure and double helix structure of amylopectin crystal region more orderly, which might lead to changes in the pasting properties and digestibility. It was possible to evaluate the effectiveness of low‐substituted acylated APS.

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Section: Sp and Sol Analysesmentioning

confidence: 99%

Physicochemical properties and digestion characteristics of acylated Arenga pinnata starches

Luo

et al. 2023

Int J of Food Sci Tech

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“…Numerous investigations have employed microwave treatment to modify starch characteristics. It has been reported that microwave could reduce moisture content, crude protein, crude fiber, water absorption, sugar level and absolute density while it increased the ash level ( Rostamabadi et al, 2022 ). However, water-soluble minerals may occasionally diffuse from starch into water after microwave treatment, resulting in relatively little mineral loss and a decrease in the amount of ash.…”

Section: Impacts Of Non-ionizing Radiations On Starchmentioning

confidence: 99%

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

et al. 2023

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“…The properties of native starch determine the characterizations of porous starch. [ 16,17 ] As a native starch material with the highest amylose content, high‐amylose corn starch has been proven to have a high resistance to gelatinization, good thermal stability, and less digestibility, which is an ideal feedstock for improving the properties of porous starch. [ 18–21 ]…”

Section: Introductionmentioning

confidence: 99%

Preparation and Characterization of Porous High‐Amylose Corn Starch

Li,

Qiu,

Wang

et al. 2023

Starch Stärke

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Porous starch has been applied in numerous fields as a novel adsorbent because of its excellent adsorption capacity, safe properties, and abundant sources. In this study, high‐amylose corn starch, as a particular native starch, is used to prepare porous starch. α‐Amylase and glucoamylase are used for enzymolysis. The influence of five single factors on the adsorption capacity and loss ratio of porous high‐amylose corn starch are analyzed. Differences in enzymolysis reactions due to high amylose content are found. Response surface methodology (RSM) is used to optimize the preparation conditions and establish a prediction model for adsorption ratio. The optimum preparation conditions are determined: Activity = 1550 U g−1, pH value = 5.0, proportion of glucoamylase = 44%. At the optimum preparation conditions, the water absorption ratio reaches 123.60%, and the oil absorption ratio reaches 120.82%. The optimized samples are characterized by scanning electron microscopy (SEM), X‐ray diffraction (XRD), differential scanning calorimetry (DSC), and apparent amylose content (AAC) and compared to existing porous corn starch. The results show that the optimized porous starch has better adsorption capacity, higher thermal stability, different crystal type, and complete particle structure than porous corn starch. These superior properties can be applied to many areas.

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Oat starch - How physical and chemical modifications affect the physicochemical attributes and digestibility?

Cited by 21 publications

References 86 publications

Physicochemical properties and digestion characteristics of acylated Arenga pinnata starches

Physicochemical properties and digestion characteristics of acylated Arenga pinnata starches

Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

Preparation and Characterization of Porous High‐Amylose Corn Starch

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