Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.)

Yuan, Tiantian; Ye, Fayin; Chen, Ting; Li, Mengsa; Zhao, Guohua

doi:10.1016/j.foodhyd.2021.107115

Cited by 26 publications

(25 citation statements)

References 48 publications

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“…No differences were found in the values of scattering vector and lamellar distance among the three methods, whereas, the fractal dimension and scattering intensity of starch granules extracted by alkali (2.3 and 13.4 nm) and wet-milling (2.5 and 13.6 nm) were reduced compared to the enzymatic (2.6 and 17.8 nm) method. The higher scattering intensity of enzymatic extraction could be related to the higher electron density between amorphous and crystalline lamellae [ 23 ]. Moreover, the higher values of fractal dimension and scattering intensity obtained by the enzymatic method suggested that possibly the amylose content of quinoa starch was partially disrupted by alkali and wet-milling methods, which caused low scattering intensity [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…Quinoa starch isolated by different extraction methods was subjected to cooking (100 mg dried starch in 5 mL distilled water at 100 °C for 30 min) followed by freeze-drying for 48 h. Raw (uncooked) and cooked starch samples were analyzed for in vitro digestion according to the previous method [ 23 ]. A dry starch sample (100 mg) was incubated at 37 °C in a sodium acetate buffer solution (10 mL, 0.2 M, pH 5.2) containing porcine pancreatic α-amylase (290 units/mL and amyloglucosidase (15 units/mL).…”

Section: Methodsmentioning

confidence: 99%

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Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Junejo

Wang

Liu

et al. 2022

Foods

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The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.39%), larger size of aggregated granules (44.1 μm), higher relative crystallinity (29.6%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (2.1), and average molecular weight and radius of gyration (1.58 × 107 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.7 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.5% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Junejo

Wang

Liu

et al. 2022

Foods

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“…17,18 Different authors have studied the isolation of hydrocolloids from butternut squash. Yuan et al 19 of C. moschata, respectively. Wang et al 22 extracted polysaccharides from C. moschata seeds.…”

Section: Introductionmentioning

confidence: 99%

“… 17 , 18 Different authors have studied the isolation of hydrocolloids from butternut squash. Yuan et al 19 extracted starches from Cucurbita maxima Duch and C. moschata Duch. Ex Poir.…”

Section: Introductionmentioning

confidence: 99%

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Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs)

2022

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In this study, hydrocolloids from butternut squash pulp (BSPH) have been employed as stabilizers for the development of acidified milk drinks to evaluate their physicochemical, rheological, and microstructural properties. BSPH was obtained in the alkaline medium (yield of 630 mg of hydrocolloids/100 g of pulp), presenting 79.97 ± 0.240% carbohydrate and non-Newtonian-type shear thinning. Four acidified milk drinks (AMDs) were obtained with 0.25, 0.50, and 1.00% BSPHs and a control sample without BSPHs. The addition of BSPHs did not alter the proximal composition of AMDs with similar proximal values; also, the samples present typical behavior of non-Newtonian-fluid-type shear thinning adjusted to the Carreau–Yasuda model. Storage ( G ′) and loss ( G ″) moduli values were slightly dependent on the frequency in most of the studied systems. Then, the addition of BSPHs retained their uniform internal structure and contributed to the stabilization of the products.

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Evaluation of Starch Properties for Selecting Sorghum Planted under Environmental Stress with Superior Noodle‐Making Properties

Kang

et al. 2023

Starch Stärke

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KT and Nuo sorghum are planted in saline‐alkali (SA) soil (KT‐S, Nuo11‐S) and nonsaline‐alkali (NSA) soil (KT‐S, Nuo11‐NS) to demonstrate the impact of SA stress on the structure and properties of sorghum starch. SA decreases the amylose content (27.57%–20.43%) but increases the B2 + B3 chain content of branched amylopectin (18.86%–19.57%) in KT, in contrast to Nuo. The X‐ray diffraction (XRD) and small‐angle X‐ray scattering (SAXS) results confirms the crystallinity of sorghum starch, and the degree of ordering in semicrystalline lamellae is arranged as follows: Nuo11‐S > Nuo11‐NS > KT‐S > KT‐NS. Differential scanning calorimetry (DSC) confirms that SA improves thermal stability of starch granules. The noodles made of sorghum starch exhibit significant hydrolysis resistance compared to common noodles, and a higher hydrolysis rate is shown in SA‐starch noodles. Overall, it is essential to understand the fine structure and physicochemical properties of starch isolated from sorghum planted in different soils to help determine its appropriate applications.

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Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.)

Cited by 26 publications

References 48 publications

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Rheological and Microstructural Properties of Acidified Milk Drink Stabilized with Butternut Squash Pulp Hydrocolloids (BSPHs)

Evaluation of Starch Properties for Selecting Sorghum Planted under Environmental Stress with Superior Noodle‐Making Properties

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