Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment

Sun, Qingjie; Han, Zhongjie; Wang, Li; Xiong, Liu

doi:10.1016/j.foodchem.2013.08.129

Cited by 167 publications

(131 citation statements)

References 27 publications

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“…The resulting rigid structure could restrict the swelling of starch granules. This result was consistent with previous reports, where the swelling power was reduced during HMT of rice starch [20], sweet potato starch [3] and sorghum starch [21]. Debranching treatment by pullulanase produces partially debranched amylopectin which can act like amylase and create highly crystalline structures, and thus further reduce the swelling power of EHMT starch [11].…”

Section: Swelling Power and Solubilitysupporting

confidence: 93%

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Zheng

Wang

et al. 2016

Molecules

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Abstract:Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.

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Section: Swelling Power and Solubilitysupporting

confidence: 93%

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Zheng

Wang

et al. 2016

Molecules

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“…Starch was isolated according to the method described by Sun et al [10] with slight modifications to the method described by Rafiq et al [7 ]. The cotyledons of Horse Chestnut seeds were chopped into small pieces and then dipped in 0.25 % sodium hydroxide solution (w/v) with the ratio of 1:3 (w/v) and kept for 12 h at 4°C.…”

Section: Isolation Of Starchmentioning

confidence: 99%

Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch

2016

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Horse Chestnut (Aesculus indica) starch (HCN) was treated with 0.1, 0.25 and 0.5 % (w/v) alkali (NaOH) for 0, 5, and 10 days at ambient temperature (25°C). Native and alkali-treated starches were characterized for physicochemical, pasting, thermal, morphological and structural properties. The amylose content of the starch decreased after alkali treatment from 26.10 (native) to 13.56 %. Swelling power and solubility increased significantly for treated starch as compared to native HCN starch. Pasting properties of treated starches revealed significant decrease in peak, breakdown and setback viscosity whereas pasting temperature was slightly affected. Gel firmness of native starch was decreased upon treatment from 0.850 to 0.219 N. Thermal properties showed increase in onset, peak and conclusion temperatures at higher concentration of alkali and treatment time. Morphology revealed that the granular shape of starch was affected when treated with higher concentration of alkali. X-ray diffraction of treated starches showed a similar profile but the relative crystallinity decreased with the severity of the treatment from 32.78 (native) to 27.64 %. The effect of alkali on the crystalline structure including short-range ordered structure was not pronounced with a similar trend for all the starches.

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“…Therefore, the increase of gelatinization temperature observed in moistened treated flours would be in agreement with XRD results. The rise in gelatinization temperatures has also been associated with the formation of amylose-amylose and amylose-lipid complexes within the starch granule (Lewandowicz et al 2000;Sun et al 2014). Lewandowicz et al (2000) also suggested that higher gelatinization temperature of microwaved starches may indicate an association and a more stable configuration in a granular structure.…”

Section: Differential Scanning Calorimetrymentioning

confidence: 99%

“…However, relatively little work has been reported on flour changes during microwave irradiation, solely on wheat (Ashraf et al 2012). Sun et al (2014) applied heat moisture treatment to sorghum starch and flour, demonstrating physicochemical differences between both. The treatment had a far greater effect on solubility, swelling power, setback viscosity, enthalpy of gelatinization and crystallinity of flour than that of starch.…”

Section: Introductionmentioning

confidence: 99%

Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

Román

Martínez

Rosell

2015

Food Bioprocess Technol

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Relatively little work has been reported about flour changes during microwave irradiation. For this reason, maize flours were treated by microwave radiation at 400 W for 0.5, 1, 2 and 4 min, and their microstructure and physicochemical characteristics (X-ray diffractometry, differential scanning calorimetry and pasting properties) were analysed. Micrographs showed that maize flour treated by microwave radiation displayed less compacted particles and more swollen starch granules. Treated maize flours displayed higher V-type crystalline structure, indicating amylose-lipid complexes formation. Additionally, onset and peak temperature and gelatinization enthalpy increased when increasing treatment time of samples. Maize flours subjected to mild treatment (0.5 and 1 min) showed higher peak viscosity and breakdown than native maize flour, and maize samples subjected to severe treatments (2 and 4 min) displayed a lower peak viscosity and breakdown, which reflects an increase in shear stability, with respect to native maize sample. In general, microwave treatment fostered changes in starch crystallinity and the formation of amylose-lipid complexes affecting the functional properties of flour such as its pasting behaviour and its thermal properties.

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Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment

Cited by 167 publications

References 27 publications

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Effect of alkali-treatment on physicochemical, pasting, thermal, morphological and structural properties of Horse Chestnut (Aesculus indica) starch

Effect of Microwave Treatment on Physicochemical Properties of Maize Flour

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