Foods
·
2023
·Vol. 12
·期 2
·335
·
IF 5.2
Shuangfeng Guo,Hao Wu,Xinyue Liu,Wenqing Zhao,Jiayu Zheng,Wenhao Li
To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3–18 h. The results showed that the crystalline form of starch was consistent with the original type B. Still, its physicochemical properties, such as swelling power, transparency, peak viscosity (PV), final viscosity (FV), breakdown (BD) and thermal properties (To, Tp, Tc, ΔT), tended to decrease. At the same time, solubility and RS increased after dry heat treatment. Moreover, RDH-treated starches were higher than CDH-treated ones in terms of molecular weight, crystallinity, swelling power, transparency and final viscosity for the same treatment time. Still, there was no significant difference between the thermal properties of the two. Meanwhile, the resistant starch (RS) content showed a downward trend after the peak value of 9 h of CDH treatment and five cycles of RDH treatment with increasing treatment time and the number of cycles, indicating a decrease in the overall digestibility of the starch. Overall, RDH had a more significant effect on potato starch’s structure and physicochemical properties than CDH.Keywords:potato starch;dry heat treatment;physicochemical property
研究领域:
食品科学
·
淀粉化学
·
热分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Min Gou,Hao Wu,Ahmed S.M. Saleh,Luzhen Jing,Yu Liu,Kun Zhao,Chunyan Su,Bo Zhang,Hao Jiang,Wenhao Li
The influence of repeated and continuous dry heat treatments on structural, physicochemical, and digestive properties of sweet potato starch was investigated. The results showed that the original A-type crystallinity of sweet potato starch remained unchanged after dry heat treatments. The light transmittance, gelatinization temperature, and pasting temperature of sweet potato starch increased; while the pasting viscosities, swelling power, and solubility decreased after dry heat treatments. Relative crystallinity, solubility, swelling power, light transmittance, and thermal parameter values (T o , T p , T c , ΔT) were found to be significantly higher for the continuous dry heat (CDH) treated starch than those of the repeated dry heat (RDH) treated starch after treatment for the same duration. However, CDH treated starch samples showed lower paste viscosity and digestibility than those of RDH treated samples after treatment for the same duration. In addition, the CDH treatment highly influenced the structure of starch granule surface compared with the RDH treatment. Generally, it can be concluded that RDH treatment highly influenced structural, physicochemical, and digestive properties of sweet potato starch compared with CDH treatment.
研究领域:
食品科学
·
淀粉化学
·
物理化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Chunmei Shi,Jiangong Ma,Xinyue Zhang,Yawen Zhang,Lihong Fu,Xiaowen Wang
Foxtail millet is a specialty grain mainly containing starch. In this research, the physicochemical properties of foxtail millet starch were modified using combined ultrasonic (0, 100 W, 200 W, 300 W, 400 W and 500 W) and hydroxypropylation with 20% propylene oxide (based on starch weight) to evaluate the effects of these modifications. The native foxtail millet starch granules exhibited a glabrous surface and were polygonal or spherical. The hydroxypropylation treatment slightly degraded the surface of the native foxtail millet starch granule, while ultrasonic-hydroxypropylation treatment resulted in depressions and cracks of the surfaces of the native foxtail millet starch granule. X-ray diffraction pattern showed that the foxtail millet starch was of crystal type "A". Notably, ultrasonic-hydroxypropylation and hydroxypropylation treatments did not affect the crystal shape of foxtail millet starch but decreased the relative crystallinity. Furthermore, ultrasonic-hydroxypropylation treatment blurred the polarized cross structure of foxtail millet starch and increased the content of amylose. Ultrasonic-hydroxypropylation treatment also resulted in a wider range of granule size distribution and increased the average granule size of foxtail millet starch. Hydroxypropylation and ultrasonic-hydroxypropylation treatments increased the transparency, peak viscosity, and swelling power of foxtail millet starch. Additionally, the treatments decreased retrogradation and pasting temperature of foxtail millet starch. Compared with single hydroxypropylation modification, ultrasonic-hydroxypropylation complex modification significantly improved the physicochemical properties of foxtail millet starch. Notably, ultrasonic power impacted the physicochemical properties of ultrasonic-hydroxypropylated foxtail millet starch. Specifically, the millet starch (UH-200) treated with 200W ultrasonic combined with hydroxypropylation exhibited the best physicochemical properties, with a significantly higher transmittance (24.62%) and lower retrogradation (14.47%) compared to the other groups. These findings indicate that ultrasonic combined with hydroxypropylation can modify the physicochemical properties of foxtail millet starch , thus improving its industrial utilization.
研究领域:
食品科学
·
淀粉化学
·
谷物化学
·
食品加工
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2021
·
IF 6.953
Huishan Shen,Yu Guo,Jiangyan Zhao,Jian Zhao,Xiangzhen Ge,Qian Zhang,Wenjie Yan
Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and the synergistic treatment, as well as investigating its effects on the morphology, chain length distribution, molecular weight, crystalline structure and physicochemical properties of starch. Ultrasound and plasma treatment did not change the granule shape, but caused some corrosions on the surface, and dual treatment increased the damage degree of starch granules surface. All treatments decreased the molecular weight (Mw), amylopectin long chains and crystallinity but increased the gelatinization temperatures and enthalpy. Different from ultrasound irradiation, single plasma treatment significantly reduced the swelling power and pasting viscosities. Furthermore, dual treatment increased the thermal stability of starch paste, owing to the reinforcement effect between ultrasound and plasma. Thus, dual modification displayed an excellent ability to modify starch with specific characteristics and expand the potential application of mung bean starch in the food industry.
研究领域:
食品科学
·
淀粉改性
·
物理化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2016
·
IF 2.857
Shaoxiao Zeng,Bingyan Chen,Hongliang Zeng,Zebin Guo,Xu Lu,Yi Zhang,Baodong Zheng
The objective of this study is to investigate the effect of microwave irradiation on the physicochemical and digestive properties of lotus seed starch. The physicochemical properties of lotus seed starch were characterized by light microscopy, 1H NMR, FT-IR spectroscopy, and HPSEC-MALLS-RI. The starch–water interaction and crystalline region increased due to the changed water distribution of starch granules and the increase of the double-helix structure. The swelling power, amylose leaching, molecular properties, and radius of gyration reduced with the increasing microwave power, which further affected the sensitivity of lotus seed starch to enzymatic degradation. Furthermore, the resistant starch and slowly digestible starch increased with the increasing microwave irradiation, which further resulted in their decreasing hydrolysis index and glycemic index. The digestive properties of lotus seed starch were mainly influenced by the reduced branching degree of amylopectin and the strong amylose–amylose interaction.
研究领域:
食品科学
·
淀粉化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Xiangzhen Ge,Yu Guo,Jiangyan Zhao,Jian Zhao,Huishan Shen,Wenjie Yan
Cold plasma is a low-cost, simple and green method for starch modification. In the present study, the impact of corn starch modification by cold plasma (CP, 1, 3 and 9 min), sodium trimetaphosphate/sodium tripolyphosphate (CL, 1 %, 5 % and 10 %) and their combination were investigated. CP-pretreatment had enhancement of phosphorus content and substitution degree. Neither CP nor CL destroyed the starch granules morphology. Instead, CP induced more short-chain to better rearrange the starch during the crosslinking process, which improved the efficiency of the crosslinker in the subsequent crosslinking process. Therefore, compared with CL or CP, the thermal transition temperatures increased after CP pretreatment, while the amylose content, relative crystallinity, swelling power, and △H decreased. Meanwhile, CP-pretreatment changed the internal structure of the CL-starch so that it showed the lowest enzymatic digestibility. CP pretreatment provides a promising way to improve cross-linked starch's structure, properties, and efficiency.
研究领域:
食品科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xiangxiang Sun,Zhuangzhuang Sun,Ahmed S.M. Saleh,Yifan Lu,Xiuyun Zhang,Xiangzhen Ge,Huishan Shen,Xiuzhu Yu,Wenhao Li
Lotus root starch was treated with single and combined microwave (300 and 700 W) and cold plasma (60, 90, and 120 s) treatments. Effects of treatments on multi-structural, physicochemical, and digestive properties of lotus root starch were investigated. The results revealed that a combination of cold plasma and microwave treatments significantly affected the morphology of starch granules and reduced the relative crystallinity of starch compared with a single treatment. However, no changes were found in the chemical functional groups of starch after single or combined treatments. Additionally, the amylose content, amylopectin branch chain length distribution, solubility, and swelling power of the starch significantly varied depending on cold plasma treatment duration and microwave power. Furthermore, the treated starch showed lower peak viscosity and higher pasting temperature than the native one. Moreover, the resistant starch content significantly decreased as cold plasma treatment was prolonged and microwave power increased.
研究领域:
食品科学
·
淀粉技术
·
等离子体物理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2021
·Vol. 56
·期 12
·6405-6419
·
IF 3.713
Huishan Shen,Meijuan Xu,Chunyan Su,Bo Zhang,Xiangzhen Ge,Guoquan Zhang,Wenhao Li
Summary The effect of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structure, physicochemical properties and digestibility of wheat B-starch were studied. Annealing degraded the starch molecules, disrupted amylopectin and amylose structures, and decreased the molecular weight and the long chain of amylopectin. Meanwhile, the double helix structure and the crystalline and amorphous region were broken, the starch and water molecules were rearranged after RANN and CANN. As a result, annealing increased the crystallinity, gelatinisation temperature, resistant starch and slowly digestible starch content, while decreased the solubility, swelling power and pasting viscosity. The different changes of structural and physicochemical properties for normal and waxy B-starch upon annealing treatment were because of the different amylose contents and amylopectin chain mobility. The RANN exhibited greater advantages than CANN in the modification of the structural, physicochemical, and digestible properties of normal B-starch; while CANN significantly affected properties of waxy B-starch.
研究领域:
食品科学
·
淀粉化学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Chengyi Sun,Kai Du,Zhaoxian He,Zhijie Zhu,Yuqing Hu,Caihong Wang,Liping Mei,Qingling Xie,Yajie Chen,Yanyan Liu,Guangli Luo,Saddam Mustafa,Xu Chen,Xianfeng Du
This study investigated the effect of liquid nitrogen ball-milled mechanochemical treatment on multiscale structure and physicochemical properties of starches with typically selected A (rice starch, ReS), B (potato starch, PtS) and C (pea starch, PeS) crystal types. The morphology of starch samples changed from integral granules to irregular fragments, and the interaction between the exposure O H bonds led to a serious agglomeration. As the treatment times extended, the crystalline structure of starch samples was gradually destroyed, and the excessive treatment approached amorphization. Moreover, the thermal stability of starch samples showed the downward tendency; and with amorphization increased, the swelling power (SP), solubility (S), water absorption capacity (WAC), oil absorption capacity (OAC) and hydrolysis rate of starch samples gradually increased. The obtained results provided a theoretical foundation for broadening the application range of ball-milled starches with different crystal types.
研究领域:
食品科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）