Rietveld‐based quantitative phase analysis of B‐type starch crystals subjected to ultrasound and hydrolysis processes

Pinto, Camila da Costa; Campelo, Pedro Henrique; Souza, Sérgio Michielon de

doi:10.1002/app.49529

Cited by 16 publications

(9 citation statements)

References 59 publications

(93 reference statements)

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“…A higher number of water molecules lead to a more hydrated structure which will be easier to plasticised during annealing. It is called ‘hydrated’ structure because there are more water molecules in B‐type crystal as it has an empty lattice filled with water inside the double helix hexagonal packing (Kong et al ., 2014; Pinto et al ., 2020). Thus, making it more susceptible to a physical modification such as annealing.…”

Section: Resultsmentioning

confidence: 99%

Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis

Anugerah

Faridah

Afandi³

et al. 2022

Int J of Food Sci Tech

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Summary Annealing is one of starch physical modification techniques that can increase resistant starch (RS) content. However, the effect of annealing on RS varies based on botanical sources. Starch crystal type and relative crystallinity are two important characteristics of starch. This study aimed to compare the influence of annealing on starch crystallinity and different starch crystal type (A, B and C) and investigate its effect on RS content by literature meta‐analysis study. The literature review was carried out using 22 research articles and 101 data points. The result showed relative crystallinity increase from the highest changes to the lowest, respectively; C‐type crystal (18.98%) followed by B (13.60%) and A‐type crystal (8.17%). Meta‐analysis study results showed a significant increase of RS content on starches with A‐type crystal (SMD = 6.46; 95% CI: 3.22–9.70; P < 0.01) and a positive relationship between the degree of crystallinity and RS content after annealing modification.

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Section: Resultsmentioning

confidence: 99%

Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis

Anugerah

Faridah

Afandi³

et al. 2022

Int J of Food Sci Tech

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“…After the extrusion process, a reduction of the relative intensity of the Potato isolated starch (Figure 2b) displayed a type-B starch with a hexagonal crystalline structure. The dash lines in this figure correspond to the indexing of these crystalline structures [1,15]. After the extrusion process, a reduction of the relative intensity of the peaks of potato starch was observed for the (010), (021), (131), and (013) directions (Figure 2b).…”

Section: X-ray Diffractionmentioning

confidence: 93%

“…Potato isolated starch (Figure 2b) displayed a type-B starch with a hexagonal crystalline structure. The dash lines in this figure correspond to the indexing of these crystalline structures [1,15]. After the extrusion process, a reduction of the relative intensity of the Potato isolated starch (Figure 2b) displayed a type-B starch with a hexagonal crystalline structure.…”

Section: X-ray Diffractionmentioning

confidence: 95%

Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation

et al. 2021

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Amylose is well known to be organized helically with six glucose per turn, allowing it to form complexes with various ligands. This interaction can be affected by the type of crystalline structure present in the starch sources. This study evaluated the effect of extrusion on the crystalline structure of starch during RS5 formation. Rice and potato starches were extruded at 100 °C and 15 rpm with 5% and 10% oleic acid (OA), then the physical, thermal, paste properties, and resistant starch content (RS) were evaluated. Potato starch extruded with 10% OA showed granules embedded in a gelatinized starch matrix. The X-ray revealed that rice (orthorhombic) and potato (hexagonal) structures remain unchanged even after extrusion. Differential scanning calorimetry (DSC) evidenced the formation of type IIa amylose-lipid complexes in OA treatments, where potato extruded with 10% OA had the highest enthalpy (0.9 J/g). Moreover, the extruded potato showed the highest pasting temperature (87.19 °C), supporting the complex formation. The RS was reduced from 15.8 (isolated) to 4.14 mg/100 mg (extruded 10% OA) in rice. For potato, RS decreased from 17 to 13 mg/100 mg (isolated and extruded 10% OA). Overall, these findings suggest a tendency in potato starch (ortho-rhombic) to interact with OA during the extrusion process, promoting a crystalline lamellae growth when extruded with 10% OA; therefore, changing their properties.

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“…The Rietveld data refinement was committed, and the crystallinity (X c ) was calculated by the Rietveld refinement results according to the detailed methodology previously described. [29,30]…”

Section: X-ray Diffraction (Xrd) and Crystallinity (X C )mentioning

confidence: 99%

Physical Pretreatment on Common Bean Starch at Acid Hydrolyzed Nanocrystals Structure and Properties

Pinto,

de Souza

et al. 2023

Starch Stärke

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Starch nanocrystals (SNC) are insoluble platelets with crystalline structures produced by acid hydrolysis. Pretreatments, including heat–moisture treatment (HMT), annealing (ANN), and sonication (SNT) can be used to improve SNC properties. They investigate the impact of these pretreatments on SNC structure and properties, including hydrolysis kinetics and yield, molecular structure, infrared spectroscopy, crystallinity (Xc), and thermal stability. Hydrolysis of native and pretreated starches followed a two‐phase first‐order model with an initial rapid stage and a slower second stage based on the k‐values. SNC yield is improved by at least 180% than previously reported. HMT SNC yield is 42.3% while native SNC is 35.2%. Structural analysis reveals that SNC displayed an A‐type structure with increased Xc. However, prolonged acid hydrolysis (7 days) reduces Xc by breaking long molecular chains into shorter glucose ones, reducing SNC yield. Melting temperatures (Tp) of pretreated SNC increase after 5 days of hydrolysis. Pretreated carioca bean starch shows advantages for SNC production after 5 days of hydrolysis, reaching good yield and Xc. HMT and SNT prove effective in improving hydrolysis yield and thermal stability, while ANN slightly accelerates SNC production. Their findings provide valuable insights into optimizing pretreatments for enhancing SNC properties and expanding their applications.

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Rietveld‐based quantitative phase analysis of B‐type starch crystals subjected to ultrasound and hydrolysis processes

Cited by 16 publications

References 59 publications

Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis

Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis

Effect of Extrusion on the Crystalline Structure of Starch during RS5 Formation

Physical Pretreatment on Common Bean Starch at Acid Hydrolyzed Nanocrystals Structure and Properties

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