The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

“…This demonstrated that the disrupted DH-PTS starch granules were prone to swell and to absorb water. Dry-heat-treated red adzuki bean starch also indicated decreased solubility in the previous study [32].…”

“…However, thermal treatments significantly decreased (p ≥ 0.05) the RC of DHTS, HMTS and ACTS. The decrease in the RC of DHTS may be attributed to the degradation of crystalline regions of starch, partial gelatinization of starch granules, and double helical movement during DHT [32]. HMT and autoclave treatment disrupted the organized the crystalline structure and also resulted in the imbalance of the lamellar matrix, decreasing RC [10].When thermal pretreatment was performed prior to phosphorylation, the RC sig-nificantly decreased (p ≤ 0.05) compared to PTS, and the lowest RC (10.60%) was observed in the DH-PTS sample.…”

“…HMT and autoclave treatment disrupted the organized the crystalline structure and also resulted in the imbalance of the lamellar matrix, decreasing RC [10].When thermal pretreatment was performed prior to phosphorylation, the RC sig-nificantly decreased (p ≤ 0.05) compared to PTS, and the lowest RC (10.60%) was observed in the DH-PTS sample. This decrease is due to enhanced degradation of starch crystallites or alteration in the orientation of crystallites [32], despite the recovery effect imparted by crosslinking via phosphorylation for crystalline disruption. Consistent reduction in RC of proso millet starch and red adzuki bean starch upon DHT were reported elsewhere [32,33].…”

“…This decrease is due to enhanced degradation of starch crystallites or alteration in the orientation of crystallites [32], despite the recovery effect imparted by crosslinking via phosphorylation for crystalline disruption. Consistent reduction in RC of proso millet starch and red adzuki bean starch upon DHT were reported elsewhere [32,33]. The decrease in RC of AC-PTS was attributed to the disruption of organized crystalline structures and reduction in crystalline perfection of talipot starch granules by the action of steam under pressure during autoclave treatment [22].…”

“…The solubility of native and modified talipot starch samples showed a significant increase (p ≤ 0.05), with an increase in temperature from 60 to 90 • C (Figure 3b). DHTS showed the highest solubility value (7.50%) at 90 • C. High temperature may cause the complete migration of amylose from the surface of amylopectin crystals and increase the leaching of amylose, resulting in higher solubility [32]. However, the decrease in solubility after hydrothermal is due to the internal rearrangement of starch granules, providing enhanced interactions between starch functional groups and development of amylose-lipid complexes within starch granule [35].…”