Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water

Yan, Yizhe; Peng, Baixiang; Niu, Bin; Ji, Xiaolong; He, Yuan; Shi, Miaomiao

doi:10.3389/fnut.2022.842662

Cited by 4 publications

(6 citation statements)

References 30 publications

(31 reference statements)

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“…AL-N and AL-Z did not present any thermal transition ( Figure 1 D). Some investigations [ 43 , 44 , 45 , 46 ] have reported thermograms of potato starch, which presented a peak between 80 °C–110 °C related to gelatinization, a phenomenon that refers to a loss of structural order in amylopectin and amylose chains, depending on the content of moisture. Therefore, the peak absence in AL-Z and AL-N in Figure 1 D after 80 °C indicated that samples do not present moisture and are thermally stable.…”

Section: Resultsmentioning

confidence: 99%

Influence of Starch on the Structure–Properties Relationship in Polyethylene Glycol/Polycaprolactone Diol Polyurethanes

2022

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Improvements in the antithrombogenicity activity of biomaterials for cardiovascular applications are necessary to meet the demand for vascular grafts in the world. Zwitterionic compounds tend to be used due to their anti-fouling properties, which reduce platelet adhesions and protein absorptions. Therefore, in this research, potato starch (AL-N) and zwitterionic starch (AL-Z) (obtained by Williamson etherification) were included as fillers in polyurethane (PU) matrices from polycaprolactone diol (PCL), polyethylene glycol (PEG), pentaerythritol (PE) and isophorone diisocyanate (IPDI) in order to study their effect in terms of their physicochemical, mechanical and thermal properties. We conducted our evaluation using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), contact angle analysis, swelling behavior, thermogravimetric analysis (TGA), tensile/strain analysis, scanning electron microscopy equipped with energy dispersive X-ray spectroscopy (SEM-EDS), dynamic mechanic analysis (DMA), differential scanning calorimetry (DSC), and X-ray diffraction (XRD). The results showed that AL-N and AL-Z modified these properties, where AL-N improved tensile strength, and AL-Z increased the hydrophilicity of polyurethanes matrices; additionally, AL-N had interactions with the soft segments, and AL-Z had interactions with the hard segments. Finally, both fillers reduced the degree of crystallinity and did not affect the thermal stability of polyurethanes.

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Section: Resultsmentioning

confidence: 99%

Influence of Starch on the Structure–Properties Relationship in Polyethylene Glycol/Polycaprolactone Diol Polyurethanes

2022

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“…The ΔH of PAW-25% sample was the lowest. It may be due to the formation of more heterogeneous crystallites which caused by the acid degradation from plasma activated water ( 16 , 17 ).…”

Section: Resultsmentioning

confidence: 99%

Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

et al. 2022

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The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour. After HMT, the gelatinization temperature of wheat flour increased and the gelatinization enthalpy reduced. The solubility and swelling power of wheat flour increased after the heat-moisture treatment. The solubility of modified flour after PAW-HMT treatment was lower than that of distilled water (DW)-HMT at the same temperature. The wheat flour with HMT had higher storage modulus (G') and loss modulus (G“), and had better ductility and deformability. Common wheat flour was partially replaced by modified flour to make steamed bread. The results indicated that the volume, height, diameter and specific volume of steamed bread were significantly decreased with the addition of HMT flour. However, the hardness, viscosity and chewiness increased significantly. The resistant starch content of steamed bread with the modified wheat flour increased. The results provide new insights for the development of new functional steamed bread.

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“…FTIR spectra data in the range of 1,200–800 cm –1 were deconvolved and normalized. The short-range ordered structure of starch in WF was detected by calculating the absorbance ratio at 1,047/1,022 cm –1 (R 1047/1022 ) ( 7 , 9 ). The FTIR spectra were fitted and analyzed by the Peakfit software 4.12 (SPSS Inc., Chicago, IL, United States), and then the ratio of the secondary structure of the protein in WF was calculated based on the peak area.…”

Section: Methodsmentioning

confidence: 99%

“…Distinctive physicochemical properties make it widely employed in the food industry ( 5 ). Recently, PAW has been used to modify the structure and improve the properties of the starch by our group ( 6 , 7 ). The multi-scale structure of various starches was modified, and their physicochemical and digestive properties were also improved by PAW combined with heat-moisture treatment or ANN.…”

Section: Introductionmentioning

confidence: 99%

Effect of annealing using plasma-activated water on the structure and properties of wheat flour

Yan

Xue

Jin³

et al. 2022

Front. Nutr.

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In this study, wheat flour (WF) was modified by annealing (ANN) using plasma-activated water (PAW) for the first time. Compared with WF and DW-WF, the results of scanning electron microscopy (SEM) and particle-size analysis showed that the granule structure of wheat starch in PAW-WF was slightly damaged, and the particle size of PAW-WF was significantly reduced. The results of X-ray diffraction and Fourier transforming infrared spectroscopy indicated that PAW-ANN could reduce the long-range and short-range order degrees of wheat starch and change the secondary structure of the protein in WF, in which the content of random coils and α-helices was significantly increased. In addition, the analysis of solubility, viscosity, and dynamic rheological properties showed that PAW-ANN improved the solubility and gel properties of WF and decreased its viscosity properties and short-term regeneration. PAW-ANN, as a green modification technology, has the potential for further application in WF modification, as well as in the production of flour products.

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Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water

Cited by 4 publications

References 30 publications

Influence of Starch on the Structure–Properties Relationship in Polyethylene Glycol/Polycaprolactone Diol Polyurethanes

Influence of Starch on the Structure–Properties Relationship in Polyethylene Glycol/Polycaprolactone Diol Polyurethanes

Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

Effect of annealing using plasma-activated water on the structure and properties of wheat flour

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