The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch

Xu, Meijuan; Saleh, Ahmed S.M.; Gong, Bing; Li, Bei; Jing, Luzhen; Gou, Min; Jiang, Hao; Li, Wenhao

doi:10.1016/j.foodres.2018.05.052

Cited by 87 publications

(69 citation statements)

References 45 publications

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“…The repeated annealed starches possessed the higher relative crystallinity, thermal stability, pasting temperature and SDS content of the potato starch compared with CANN ones. [23] By contrast, CANN starches of the red adzuki bean had a higher relative crystallinity than RANN ones. [24] The differences in these consequences mayresult from the difference in the structure of the starch, which has a great relationship with these factors such as amylose content, particle size, and starch sources.…”

Section: Introductionmentioning

confidence: 94%

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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

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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.

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Section: Introductionmentioning

confidence: 94%

“…(2018a) [23] with slight modifications. Fifty grams of native mung bean starch (dry basis) and 150 mL deionized water (containing 0.02% sodium azide) were added into a 250 mL blue glass container.…”

Section: Isolation and Preparation Of Rann-and Cann-treated Samplesmentioning

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

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“…Sudheesh et al . and Xu et al . also found an increase in the final viscosity and setback values for annealed Kithul palm and potato starches, respectively.…”

Section: Resultsmentioning

confidence: 89%

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

et al. 2020

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Prata variety banana starch is little known and has great economic potential due to its extensive cultivation in developing countries. This study characterizes this native starch and modifies by annealing at different temperatures (45, 50, and 55 °C). The native starch presents a high apparent amylose content (46.67%), besides it showing granules of several sizes and shapes containing rounded ends, which remain unchanged with the annealing. The weaker crystals are seen to be strengthened by the treatments at 50 and 55 °C, since the gelatinization onset and peak temperature increase. It also is possible to verify that the molecular order of the double amylopectin helices (ΔH) remains unaltered, but the uniformity of the molecular structure (Tc − To) increases. Regarding the pasting properties, annealing contributes to improving the paste's stability to heat and shear, but contributes to decreasing the stability of cooled starch paste. In addition, annealing increases the paste clarity and the least gelation concentration. Native starch stands out by its high resistant starch content (34.71%), which can be increased to 74.5% through annealing at 55 °C.

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“…There were no conspicuous differences between the surfaces of CANN and RANN starch samples at the same annealing time. Similarly, the integrity of the waxy and high amylose wheat starch (Kiseleva et al, 2005), potato starch (Xu et al, 2018a), and pea starch (Wang, Jin, & Yu, 2013) were also retained after annealing treatment. The pores or cracks on the surface of annealed starch granules could be attributed to the leaching of the amylose during annealing treatment (O'Brien, & Wang, 2008), and such structural features were associated with easier hydrolysis by a-amylases compared with native sweet potato starch, which can result in small pits into the granules (Tester, & Debon, 2000).…”

Section: Morphological Characteristics Observationmentioning

confidence: 99%

“…According to the previous studies, it has been demonstrated that the repeated annealing is a more effective method compared with the continuous annealing. The RANN starches exhibited greater relative crystallinity, thermal stability, pasting temperature and SDS content of the potato starch compared with CANN ones (Xu et al., ). By contrast, CANN starches of the red adzuki bean had a greater relative crystallinity than RANN ones (Xu et al., ).…”

Section: Introductionmentioning

confidence: 99%

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

Zhang

Gou

et al. 2019

Journal of Food Science

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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.

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The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch

Cited by 87 publications

References 45 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

Characterization of Prata Banana (Musa AAB‐Prata) Starch: Native and Modified by Annealing

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

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