Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Ma, Hao; Liu, Mei; Liang, Ying; Zheng, Xueling; Sun, Le; Dang, Wenqian; Li, Jie; Liu, Limin; Liu, Chong

doi:10.1016/j.gaost.2022.01.001

Cited by 45 publications

(24 citation statements)

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Pre-gelatinization of starch, carried out in starch suspension using heat and mechanical stirring, resulted in the formation of white, viscous paste, indicating the change in the structural integrity of starch granules. Methanol was added to cease the process, preventing the starch from becoming excessively gelatinized, which would otherwise lead to the degradation of the starch chain and a decrease in water absorption ability [ 23 ]. Carboxymethylation of native starch yielded a product that visibly formed gel upon contact with water.…”

Section: Resultsmentioning

confidence: 99%

“…As expected, native KJ CMU-107 starch exhibited low swelling power and solubility. The hydrogen bonds between starch chains, together with the amylose–amylopectin and amylopectin–amylopectin interactions, prevented water penetration into the granules [ 23 ]. For comparison purposes, NS possessed better swelling power but exhibited less water solubility compared to the commercial cassava starch (CAS) ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…It is possible that by forming crosslinked bonds between starch chains, an amylopectin-like structure was created. Amylopectin was reported to be more hygroscopic than amylose [ 23 ].…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical and Functional Properties of Modified KJ CMU-107 Rice Starches as Pharmaceutical Excipients

Kittipongpatana

2022

Polymers

View full text Add to dashboard Cite

Starch extracted from KJ CMU-107 rice, with amylose content of 13.4%, was modified to yield pre-gelatinized starch (PGS), carboxymethyl starch (CMS), crosslinked carboxymethyl starch (CLCMS), crosslinked starch (CLS), and hydroxypropyl starch (HPS). Their physicochemical properties were assessed in comparison with the native starch (NS), and their functional properties were then evaluated for potential use as pharmaceutical excipients. Scanning electron microscopic (SEM) images and X-ray diffraction (XRD) patterns showed that granules of all but one of the modified starches retained the native character and crystalline arrangement. The exception, PGS, exhibited extensive granular rupture, which correlated with the loss of crystallinity suggested by the amorphous halo in XRD. Energy-dispersive X-ray (EDX) data confirmed the modification by the presence of related elements. Carboxymethylation increased solubility in unheated water, while crosslinking improved swelling. All modified starches displayed improved oil absorption capacity by 17–64%, while CMS and CLCMS also exhibited significant moisture sorption at above 75% RH PGS and HPS exhibited lower gelatinization temperature (Tg) and enthalpic change (ΔH), while CLS showed higher Tg and ΔH. CMS, CLCMS, and CLS showed adequate powder flow and compactibility, qualifying as potential tablet excipients. The 5% w/v solutions of CMS, CLMS, and HPS also formed intact films with suitable tensile strength. Overall, modified starches derived from KJ CMU-107 could potentially be developed into new pharmaceutical excipients.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and Functional Properties of Modified KJ CMU-107 Rice Starches as Pharmaceutical Excipients

Kittipongpatana

2022

Polymers

View full text Add to dashboard Cite

show abstract

“…As expected, a relevant amount of carbohydrates was found after homogenization and incubation of bread in water alone. Although baking led to the inactivation of endogenous flour enzymes, it is well known that pre-gelatinized starch, which characterize bread, presents higher swelling power and solubility in cold water than native starch ( Ma et al, 2022 ), probably due to the weakening of intramolecular hydrogen bonds and the decrease in the interaction between amylose and amylopectin molecules and between amylopectin chains ( Ma et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

et al. 2022

View full text Add to dashboard Cite

The use of the halophile microorganism Haloferax mediterranei, able to synthesize poly(hydroxybutyrate-hydroxyvalerate) (PHBV), is considered as a promising tool for the industrial production of bioplastic through bioprocessing. A consistent supplementation of the growth substrate in carbohydrates and minerals is overall necessary to allow its PHBV production. In this work, wasted bread was used as substrate for bioplastic production by microbial fermentation. Instead of the consistent and expensive minerals supplement required for Hfx. mediterranei DSM1411 growth, microfiltered seawater was added to the wasted bread-derived substrate. The suitable ratio of wasted bread homogenate and seawater, corresponding to 40:60, was selected. The addition of proteases and amylase to the bread homogenate promoted the microbial growth but it did not correspond to the increase of bioplastic production by the microorganism, that reach, under the experimental conditions, 1.53 g/L. An extraction procedure of the PHBV from cells, based on repeated washing with water, followed or not by a purification through ethanol precipitation, was applied instead of the conventional extraction with chloroform. Yield of PHBV obtained using the different extraction methods were 21.6 ± 3.6 (standard extraction/purification procedure with CHCl3:H2O mixture), 24.8 ± 3.0 (water-based extraction), and 19.8 ± 3.3 mg PHAs/g of wasted bread (water-based extraction followed by ethanol purification). Slightly higher hydroxyvalerate content (12.95 vs 10.78%, w/w) was found in PHBV obtained through the water-based extraction compared to the conventional one, moreover, the former was characterized by purity of 100% (w/w). Results demonstrated the suitability of wasted bread, supplemented with seawater, to be used as substrate for bioplastic production through fermentation. Results moreover demonstrated that a solvent-free extraction, exclusively based on osmotic shock, could be used to recover the bioplastic from cells.

show abstract

“…The dense structure was observed, possibly due to the starch retrogradation [ 24 ]. The modified starch used in this study was the tapioca starch that had already broken down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites to engage more water and enhance swelling power [ 25 ]. Its features provided the homogenous matrix of the products, which accounted for the flat areas with some porous structures after the baking process ( Figure 2 c).…”

Section: Discussionmentioning

confidence: 99%

Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps

Nimitkeatkai

Pasada

Jarerat

2022

Foods

View full text Add to dashboard Cite

The global demand for healthy snacks with high protein content is growing annually. Meat scraps generated after meat cutting in the slaughtering process are considered a valuable protein product. The aim of this research was to formulate the meat-based snacks obtained from beef scraps by baking at 150 °C for 20 min. The physicochemical properties, texture and sensory profiles of the beef snacks were investigated. Among tapioca starch, modified starch and wheat flour, the texture profiles and scanning electron microscopy (SEM) revealed that wheat flour contributed to a firm texture of the products, resulting in significantly (p < 0.05) higher sensory scores for texture. The overall acceptability based on physicochemical and sensory attributes of wheat flour were significantly (p < 0.05) higher than tapioca starch and modified starch. The results showed that the relatively low content of wheat flour at 0.625% (w/w) was of sufficient proportion to provide proper physicochemical properties and texture attributes to beef snacks. In addition, the results also indicated that the desirable properties of the obtained meat-based snacks were influenced by the type and content of starch and/or flour used. This study reveals the benefits of meat scraps as a potential protein-rich source and further applications in other meat-based snacks.

show abstract

Research progress on properties of pre-gelatinized starch and its application in wheat flour products

Cited by 45 publications

References 70 publications

Physicochemical and Functional Properties of Modified KJ CMU-107 Rice Starches as Pharmaceutical Excipients

Physicochemical and Functional Properties of Modified KJ CMU-107 Rice Starches as Pharmaceutical Excipients

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater

Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps

Contact Info

Product

Resources

About