The Comparison of Structural, Physicochemical, and Digestibility Properties of Repeatedly and Continuously Annealed Sweet Potato Starch

Abstract

In order to investigate the varied effects of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structural, physicochemical, and digestibility properties of the sweet potato. The 75% starch‐water suspensions were prepared and incubated at 65 °C for 8 cycles and 96 hr. The results exhibited that RANN and CANN did not influence the starch granules and polarization cross obviously. The crystal type of RANN and CANN starches still maintained A‐type, while the relative crystallinity increased. The solubility, swelling power, peak viscosity and breakdown of RANN and CANN starches decreased, but the gelatinization transition temperatures, trough viscosity, final viscosity, setback, and pasting temperatures of starches increased after annealing treatments. Furthermore, RANN and CANN decreased the RS and RS + SDS contents with the increase of annealing cycles and time. The RANN was more effective in modification of the crystallinity, solubility, swelling power, pasting, gelatinization transition temperatures and enthalpy, and digestibility of starch before four times compared with the CANN ones. By and large, RANN may be a potential way for modification of structural, physicochemical and digestibility properties. Practical Application The described RANN and CANN starch provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of annealing treatment and it was concluded that the repeated annealing treatment could provide a new potential way for the modification of starch.

Insights into the relations between the molecular structures and physicochemical properties of normal and waxy wheat B‐starch after repeated and continuous annealing

“…The granule morphology of B‐starch did not show obvious destruction upon RANN and CANN, only a few starches formed grooves and dents on the granule surface. The same finding has been observed in sweet potato starch (Zhang et al ., 2019) and potato starch (Xu et al ., 2018a). However, Kiseleva et al .…”

“…3A1 and A2). The A‐type crystalline structure of wheat B‐starch was not changed upon annealing, which was in accord with the previous studies (Xu et al ., 2018a; Zhang et al ., 2019). Waxy B‐starch granules possessed greater crystallinity than that of normal starch within the same annealing condition (Table 1), indicating the waxy starch was more susceptible to reorganisation than that of normal starch.…”

The effect of annealing on resistant starch content of different crop types: a systematic review and meta‐analysis study

“…Thus, temperature determination will be highly influenced by the botanical origin of the starch. For instance, in this study, annealing temperature of 65°C was only found in sweet potato which gelatinisation temperature ranges from 70 to 80°C (Zhang et al ., 2019). Hence, most probable temperature range for optimal %RS yield was 50–54°C which showed significant increase, narrow confidence interval and high value of weight.…”

Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China

“…The granular morphology of starch was detected by a SEM according to the method of Zhang et al [18]. The particle size distribution was determined with a laser diffraction particle size analyzer (Mastersvzer 2000, Malvern, USA).…”

“…The ratio of diffraction peak area to total diffraction area over the diffraction angle at 2θ is taken as the relative crystallinity [36]. The relative crystallinity of native Y-EFS was 38.84%, which was significantly higher than the sweet potato starch (34.83%) [18] and two rice starches (32.3%, 27.6%) [37]. Li et al [38] also reported that the positive correlation between crystallinity and amylose content.…”