Repeated heat-moisture treatment exhibits superiorities in modification of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-moisture way

Gong, Bing; Xu, Meijuan; Li, Bei; Wu, Hao; Liu, Yu; Zhang, Guoquan; Ouyang, Shaohui; Li, Wenhao

doi:10.1016/j.foodres.2017.09.078

Cited by 77 publications

(40 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The CLSM of mung bean starch samples was conducted in a procedure described by Gong et al (2017). [12] The images were obtained by using CLSM (Nikon Co., Ltd., Tokyo Japan) equipped with 100 × plan apo/1.4011 oil UV.…”

Section: Confocal Laser Scanning Microscopy (Clsm)mentioning

confidence: 99%

“…The seemingly simple treatment could effectively eliminate the restrictions on the nature of starch, including poor paste sheen, low shear, high tendency to retrograde as well as poor adhesion. [10][11][12] Existing researches showed that some pores, fissures or indentations were detected in starch granules after annealing. [13,14] The treatment increased the thickness of crystalline lamella [15] , but the crystalline pattern of barley starch and rice starch remained unchanged.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Zou

Wang²,

2019

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

Mung bean starch slurries (75% moisture) were respectively treated by repeated annealing (RANN) at 50°C for eight repetitions (every repetition was treated for 12 h) and continuous annealing (CANN) at the same temperature for 24, 48, 72 and 96 h. After RANN and CANN modifications, variations in the physicochemical properties, structures as well as digestive characteristics of mung bean starch were investigated. Scanning electron microscopy observed the grooves on the surfaces of starch granules became deeper after RANN and CANN modifications, and the cracks in the granule centers were monitored by light microscopy. However, there was no distinct change detected by confocal laser scanning microscopy. RANN and CANN modifications increased the crystallinity and degree of crystalline order, but the crystalline patterns were not changed. Under the same annealing time, RANN samples presented higher crystallinity, gelatinization temperature, enthalpy, peak time, pasting temperature, resistant starch (RS), slowly digestible starch (SDS) and SDS+RS values, but lower solubility, swelling power, peak viscosity, breakdown and rapidly digestible starch (RDS) values than CANN samples. Therefore, RANN could exert conspicuous impacts compared to CANN, which illustrates the annealing impact on starch modification and it could be applied in food processing as an innovative approach.

show abstract

Section: Confocal Laser Scanning Microscopy (Clsm)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Zou

Wang²,

2019

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

show abstract

“…Several studies have associated the consumption of the whole red adzuki bean and other legumes, or their ingredients, with varying potential health benefits . On the other hand, although red adzuki bean contains high amount of starch, but studies on characterization and modification of red adzuki bean starch are limited compared with starches form other botanical origins . Generally, starch is a major ingredient in the food and non‐food industries.…”

Section: Introductionmentioning

confidence: 99%

“…From the available literature, it can be seen that studies performed on annealing or modification of legumes starch are limited compared with other starches such as cereal starches. On the other hand, although modification methods such as high pressure and heat‐moisture treatments have been applied in research to modify functionalities of the red adzuki bean starch, but to the best of our knowledge there are no information available about annealing of the red adzuki bean starch. Therefore, this study was aimed to investigate effectiveness of repeated and continuous annealing treatments in modifying of red adzuki bean starch functionalities.…”

Section: Introductionmentioning

confidence: 99%

The Changes in Structural, Physicochemical, and Digestive Properties of Red Adzuki Bean Starch after Repeated and Continuous Annealing Treatments

et al. 2018

Self Cite

View full text Add to dashboard Cite

Red adzuki bean starch-water suspensions (1:3, w/v) are subjected to repeated and continuous annealing treatments at 55 C for 96 h. The changes in structural, physicochemical, and digestive properties of starch after both treatments are studied and compared. The results show that the repeated and continuous annealing increases the relative crystallinity of starch without influencing the morphological structure and crystalline patterns. Gelatinization temperatures and enthalpy increase; however starch solubility, swelling power, and viscosity decrease after both annealing treatments. FT-IR analysis shows that annealing treatments result in a reorganization of starch molecules and improve the crystalline perfection. Furthermore, the applied annealing treatments decrease the enzymatic susceptibility of starch and increase the percentage of slowly digestible and resistant starch present. Generally, the repeated annealing results in modified starch with good functionalities compared with continuous annealing. Therefore, repeated annealing can be recommended for producing of modified starch for industrial applications.

show abstract

“…In addition, another study also claimed that HMT caused reduction in sweet potato starch viscosity but shows rising in swelling power and solubility as compared to native or modified starch using annealing process [239]. Reduction paste viscosities properties, swelling power and solubility is supported by another study using continuous and repeated heat moisture treatment towards red adzuki beans starch in Yangling, China [240].…”

Section: Sweet Potatomentioning

confidence: 88%

Application of Starch and Starch-Based Products in Food Industry

Yazid

Abdullah

Muhammad

et al. 2018

JST

View full text Add to dashboard Cite

Starch is an edible polymer derived from plant basis. It is commonly used in food industry as it offers good stabilising effect. Moreover, starch can be easily modified either physically or chemically making it a very versatile source. For instance, its capability to be easily modified and coming from low cost source making starch as one of the most important ingredient in food preparation. There are currently varieties of commercially modified starch available in Malaysian market. For example, potato, corn, wheat and tapioca starch are presently on the top list. However, there are also numbers of unexplored native starch for example from fruits processing waste. Besides, these fruit by-products are considered as underutilised source of starch. Although there are few existing reported studies on starch extracted from fruits seed and other waste products, more new sources are believed to be explored in future according to particular starchbased products industries and demands. Therefore, this review discusses current starch based-products developments and application of unconventional starch in food industry. Acetylationacetic anhydride [153] Esterification -Dodecenyl succinic anhydride [154] Maize Acetylated (Ac) [156] Cross-linked [157] Acha (Digitaria exilis) Cross-linked with citric acid [158] Banana (green/unripe) Hydrochloric acid [159] Mango kernel (Mangifera indica L.) Hydrochloric acid [160] Rice (Oryza sativa L.) Citric acid, lactic acid and acetic acid [161] Acetylationacetic anhydride [162, 163] Cross linkingcitric acid [166] Sago Acid hydrolysis and hydroxypropylation [167] Acetylationacetic anhydride [168] Esterification -Octenyl succinic anhydride (OSA) [169] Durian (Durio zibethinus) seed starch Acetic acid [170] Cross-linking [171] Avocado (Persea americana, Miller) Acetic acid [172] Cross-linking [173] Black eyed pea (Vigna unguiculata) Acid hydrolysis -Concentrated hydrochloric acid (36% by weight) [174] Carioca beans (Phaseolus vulgaris L.; cv. Pérola)

show abstract

Repeated heat-moisture treatment exhibits superiorities in modification of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-moisture way

Cited by 77 publications

References 34 publications

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

The Changes in Structural, Physicochemical, and Digestive Properties of Red Adzuki Bean Starch after Repeated and Continuous Annealing Treatments

Application of Starch and Starch-Based Products in Food Industry

Contact Info

Product

Resources

About