Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region

Martínez, Patricia; Peña, Fernando; Bello‐Pérez, Luis A.; Núñez-Santiago, Carmen; Yee‐Madeira, H.; Velezmoro, Carmen

doi:10.1016/j.fochx.2019.100030

Cited by 53 publications

(68 citation statements)

References 43 publications

(95 reference statements)

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“…As shown in Figure 4, the percentage of RDS, SDS and RS in native potato starch were 81.56%, 15.71% and 2.73%, respectively. The results were consistent with previous reports [31]. RDS is generally considered to lead to a rapid increase in glucose and insulin levels in blood [32].…”

Section: Digestibility Of Potato Starch Complexed With Gspsupporting

confidence: 93%

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

et al. 2020

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Dietary intake of potato starch could induce a dramatic increase in blood glucose and is positively associated with chronic metabolic diseases (type II diabetes, cardiovascular disease, etc.). Grape seed proanthocyanidins (GSP) are known to decrease starch digestion by inhibiting digestive enzymes or changing the physicochemical properties of starch. In the present study, GSP were complexed with potato starch to prepare polyphenol–starch complexes. The physiochemical properties and digestibility of complexes were investigated by in vitro digestion model, X-ray diffraction, differential scanning calorimetry, rapid visco analyzer, Fourier transform infrared spectroscopy as well as texture profile analysis. Results indicated that the peak viscosity, breakdown, trough, and setback of the complexes disappeared, replaced by a special continuous increase in paste viscosity. The complexes showed a lower final viscosity and higher thermal stability with the increasing binding amount of GSP. GSP decreased the hardness of the complexes’ gel significantly. FT-IR indicated that GSP might interact with potato starch through noncovalent forces. Additionally, the complexes also showed a higher content of slowly digestible starch and resistant starch than that of the native starch. Thus, we inferred that the addition of GSP could modify the digestibility of potato starch and be an optional way to modify the starch with lower digestion.

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Section: Digestibility Of Potato Starch Complexed With Gspsupporting

confidence: 93%

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

et al. 2020

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“…With respect to the FP, an intense peak was observed at approximately 17° and a few peaks were observed at 15°, 20°, 22°, and 24° as well. The observed peaks of FP also indicate that the crystal type of BFU corresponded to type B, and this was consistent with Wang et al () and Martínez et al () results. After proper grinding, a few weak peaks were observed at 17°, 20°, and 22° for SP‐I.…”

Section: Resultssupporting

confidence: 91%

Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder

Liu

Feng

et al. 2019

Food Science & Nutrition

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This work aimed to determine the influence of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia (BFU) powder. For this purpose, fine powder (FP) and two superfine powders (SPs) were obtained via superfine and conventional grinding methods. The properties of different powders were studied and compared. Compared with FP, SPs exhibited higher values in terms of the angle of repose, swelling capacity, ethanol extraction yield, total alkaloid content, and imperialine content, while lower values in terms of particle size and bulk density. Especially, the total alkaloid content of SP‐I increased by 66.7%. Proper grinding is more conducive to reduce particle size and improve alkaloid content. FTIR analysis indicates that no new functional groups produced after superfine grinding. XRD analysis suggests that grinding treatment lead to decreases in the crystallinity. Therefore, superfine grinding displays immense potential in the BFU application.

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“…[55] Pronounced absorbance peaks in the wavelengths between 1800 and 900 cm −1 were observed, representing the characteristics of the native starches. [56] The absorption intensity at 995 cm −1 was produced by C-O-H bending vibrations, and the absorbance band was related to the water-starch interaction; in contrast, the absorbance bands at 1022 and 1045 cm −1 were characteristic of the amorphous and crystalline structures, respectively, in starch. [57] Thus, the band intensity ratio of 1045/1022 cm −1 is frequently used to measure the degree of short-range order in starch and that of 1022/995 cm −1 can be used to quantify the proportion of amorphous to ordered structure of starch.…”

mentioning

confidence: 99%

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

Chen

et al. 2020

International Journal of Food Properties

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Starches from sixteen cassava germplasms harvested at the same time in the Hainan region were evaluated for their physicochemical and structural properties. The granule morphology of all the isolated cassava starch samples showed round, bell or oval shapes and exhibited the same A-type crystalline pattern. The crystallinity range was 26.6-30.8%. The selected cassava germplasms showed a wide variation in granule size distribution: The D[4,3] (the average particle size) ranged from 13.49 μm to 306.27 μm. The water absorption capacity (192.6-226.7%), oil absorption capacity (185.-0-216.9%) and transparency (6.8-16.5%) indices varied significantly among the cassava germplasms. However, the retrogradation rates of the cassava starch pastes increased rapidly during the first 1 h and then stabilized. The solubility of starch increased with the temperature. In addition, the FTIR (Fourier Transform Infrared Spectrometer) ratios of 1045/1022 cm −1 and 1022/995 cm −1 of the sixteen cassava starches varied in the range of 1.06-1.78 and 0.78-1.04, respectively. These results indicated that the granule size, relative crystallinity, degree of short-range order, water and oil absorption capacities, solubility and transparency of the cassava starches were greatly influenced by the variety of cassava, which could help in determining the advantages of these starches for applications in different food and nonfood industries.

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Physicochemical, functional and morphological characterization of starches isolated from three native potatoes of the Andean region

Cited by 53 publications

References 43 publications

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Physicochemical and Digestion Properties of Potato Starch Were Modified by Complexing with Grape Seed Proanthocyanidins

Effect of superfine grinding on the physicochemical properties of bulbs of Fritillaria unibracteata Hsiao et K.C. Hsia powder

Comparison of the structural characterizatics and physicochemical properties of starches from sixteen cassava germplasms cultivated in China

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