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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES · 2023 · IF 8.2

Structural, rheological, pasting, and digestive properties of wheat A-starch: Effect of outshell removal combined with annealing

Zhuangzhuang Sun,Xiangxiang Sun,Xiangzhen Ge,Yifan Lu,Xiuyun Zhang,Huishan Shen,Xiuzhu Yu,Jie Zeng,Haiyan Gao,Wenhao Li

Wheat A- starch was subjected to single and combined CaCl 2 and annealing (ANN) treatments. The influence of the treatment on wheat A- starch's structural, rheological, pasting, and digestive characteristics were studied. The results indicated that the application of CaCl 2 treatment caused the removal of the outer layer of wheat A-starch, disrupted the integrity of the growth ring structure, and lowered the molecular weight of amylopectin and relative crystallinity. Meanwhile, the application of outshell removal combined with ANN treatment led to significant damage to the starch granules, resulting in a marked reduction in relative crystallinity, as well as the molecular weight of amylopectin and amylose . However, no changes were found in the non-Newtonian pseudoplastic behavior of starch after single or combined treatments. Furthermore, the combination of outshell removal and annealing treatment resulted in a decreased peak viscosity as well as trough viscosity of starch. Moreover, long-time ANN treatment had the potential to improve the resistant starch (RS) content of deshell starch.

CAS / MDL: 196504-57-1 9075-68-7
研究领域: 食品科学 · 植物学
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FOOD CHEMISTRY · 2024 · IF 8.5

Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties

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.

CAS / MDL: 9032-08-0
研究领域: 食品科学 · 材料科学 · 化学工程
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