Processing, digestion property and structure characterization of slowly digestible gorgon nut starch

Zeng, Jiacheng; Xiao, Pin-Jian; Ling, Li-Juan; Zhang, Li; Tang, Daobang; Chen, Jiguang; Li, Jingen; Yin, Zhong‐Ping

doi:10.1007/s10068-021-01007-6

Cited by 3 publications

(3 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The high content of SDS (>35%) was found in the native starch of annatto [28], Euryale ferox [29] and parkia [8]. A very high SDS content was found in the thermally (80-100 °C) processed starch of gorgon nut [30].…”

Section: Rapidly Digestible Starch Slowly Digestible Starch and Resis...mentioning

confidence: 94%

Digestibility of starch

Šárka,

Smrčková,

Sluková

2024

Preprint

View full text Add to dashboard Cite

Rapidly digestible starch can be obtained by gelatinization (cooking), cooking extrusion, use of small granule starch, breaking down starch granules, or by hydrolysis to maltodextrins. Resistant starch includes five groups: the first group is physically encapsulated starch within a food/polymer matrix, the second one is some native starch, the third one is recrystallized starch, the fourth one is chemically modified starch, and the fifth one is starch-lipid complexes. Starch digestion in the human body is also influenced by the degree of chewing, activity of α-amylase in the intestine, and transit time through the stomach and small intestine. Resistant starch or dietary fiber (DF) enriches specific bacterial groups located in the large intes-tine. They produce short chain fatty acids (SCFAs) and gases, causes the lowering of the pH, and inhibits pathogens. SCFAs are considered endogenous signaling molecules, acting through their free fatty-acid receptors 2 and 3 which can trigger the secretion of glucagon-like peptide-1 and peptide PYY, being released together following a meal to mediate postprandial satiety. A sufficient intake of DF reduces the risk of cardiovascular disease, coronary heart disease, stroke, hyperten-sion, colorectal cancer, and type 2 diabetes. Gluten matrix or phenolic compounds can lead to a low digestion rate of starch.

show abstract

Section: Rapidly Digestible Starch Slowly Digestible Starch and Resis...mentioning

confidence: 94%

Digestibility of starch

Šárka,

Smrčková,

Sluková

2024

Preprint

View full text Add to dashboard Cite

show abstract

“…10 High percentages of butylated hydroxytoluene, linoleic acid, and tocopherols are found in the essential oil of fox nut and they exhibit a significant amount of scavenging activity. 11 So far, fox nut starch has been studied for its physicochemical properties, 12 as a slowly digestible starch for its processing and digestive properties, 13 as a resistant starch, 14 and as an octenyl succinic anhydride (OSA)-modified starch for stabilizing Pickering emulsions. 15 However, as far as the authors are aware, no work has been reported in the literature on the acetylation of unpopped fox nut starch to the degree of acetylation authorized by FDA for food applications.…”

Section: Introductionmentioning

confidence: 99%

“…So far, fox nut starch has been studied for its physicochemical properties, 12 as a slowly digestible starch for its processing and digestive properties, 13 as a resistant starch, 14 and as an octenyl succinic anhydride (OSA)‐modified starch for stabilizing Pickering emulsions 15…”

Section: Introductionmentioning

confidence: 99%

Esterified unpopped foxnut (Euryale ferox) starch: molecular and rheological characterization

Bhat

Arya

2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND Acetylated‐based starches are broadly used in the food industry as emulsifiers, and as thickening and film‐forming agents. Better understanding of the structural and rheological parameters would facilitate the selection of optimal acetylated starches for particular applications. Nuclear magnetic resonance (1H‐NMR), Fourier‐transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD) patterns, and rheological properties, including elasticity (G'), loss (G") moduli, complex viscosity (η*) and study shear stress (δ), were determined for acetylated fox nut starch (FNS) samples. RESULTS The degree of substitution (DS) varied significantly with increasing acetyl concentration from 2–6%. Nuclear magnetic resonance analysis of acetylated FNS showed an additional chemical shift at 2.08 ppm in comparison with native FNS, confirming the linking of the H or the –OCH3 group. The acetylated FNS starches showed better short‐range ordering of molecules, as confirmed by FTIR. A significant increase in the functional and gelatinization properties with increasing acetyl concentration was observed. The power law parameters (n, K) and dynamic moduli (G' and G") increased with increasing acetyl concentration and presented shear thinning behavior. The gelatinization peak temperature and enthalpy decreased with increasing acetyl concentration. CONCLUSION The observed DS below 2.5 would mean safe food consumption and the significant alteration of functional and structural properties with varying acetyl content will extend the use of FNS in food and allied industries. © 2023 Society of Chemical Industry.

show abstract

Non-Traditional Starches, Their Properties, and Applications

Šárka,

Sinica,

Smrčková

et al. 2023

Foods

View full text Add to dashboard Cite

This review paper focuses on the recent advancements in the large-scale and laboratory-scale isolation, modification, and characterization of novel starches from accessible botanical sources and food wastes. When creating a new starch product, one should consider the different physicochemical changes that may occur. These changes include the course of gelatinization, the formation of starch–lipids and starch–protein complexes, and the origin of resistant starch (RS). This paper informs about the properties of individual starches, including their chemical structure, the size and crystallinity of starch granules, their thermal and pasting properties, their swelling power, and their digestibility; in particular, small starch granules showed unique properties. They can be utilized as fat substitutes in frozen desserts or mayonnaises, in custard due to their smooth texture, in non-food applications in biodegradable plastics, or as adsorbents. The low onset temperature of gelatinization (detected by DSC in acorn starch) is associated with the costs of the industrial processes in terms of energy and time. Starch plays a crucial role in the food industry as a thickening agent. Starches obtained from ulluco, winter squash, bean, pumpkin, quinoa, and sweet potato demonstrate a high peak viscosity (PV), while waxy rice and ginger starches have a low PV. The other analytical methods in the paper include laser diffraction, X-ray diffraction, FTIR, Raman, and NMR spectroscopies. Native, “clean-label” starches from new sources could replace chemically modified starches due to their properties being similar to common commercially modified ones. Human populations, especially in developed countries, suffer from obesity and civilization diseases, a reduction in which would be possible with the help of low-digestible starches. Starch with a high RS content was discovered in gelatinized lily (>50%) and unripe plantains (>25%), while cooked lily starch retained low levels of rapidly digestible starch (20%). Starch from gorgon nut processed at high temperatures has a high proportion of slowly digestible starch. Therefore, one can include these types of starches in a nutritious diet. Interesting industrial materials based on non-traditional starches include biodegradable composites, edible films, and nanomaterials.

show abstract

Processing, digestion property and structure characterization of slowly digestible gorgon nut starch

Cited by 3 publications

References 42 publications

Digestibility of starch

Digestibility of starch

Esterified unpopped foxnut (Euryale ferox) starch: molecular and rheological characterization

Non-Traditional Starches, Their Properties, and Applications

Contact Info

Product

Resources

About