Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2023-08-01 DOI:10.1007/s11483-023-09803-9

Sreejani Barua, Giorgio Luciano, Jasim Ahmed, Prem Prakash Srivastav, Thomas A. Vilgis

{"title":"Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch","authors":"Sreejani Barua, Giorgio Luciano, Jasim Ahmed, Prem Prakash Srivastav, Thomas A. Vilgis","doi":"10.1007/s11483-023-09803-9","DOIUrl":null,"url":null,"abstract":"<div><p>Heat moisture treatment (HMT) was used to improve the functionalities of elephant foot yam starch (EFYS) by using selected heating techniques such as hot air oven (HAO), autoclave (AL), and microwave (MW). The swelling power and solubility were reduced significantly after HMT modification, whereas an increase in amylose content was detectable after HMT modification, and the maximum changes were identified in HAO-modified EFYS (28.48%) as compared to its native counterpart (18.01%). The study demonstrates that the maximum drop in peak viscosity (1045 cP) was perceived in HAO-modified EFYS, which confirms its thermostability as compared to native (1114 cP) and other treated starches (1059 to 1098 cP). All the starch pastes exhibited shear-thinning behavior, however, isothermal heating of starch paste at 95 °C revealed a rise in apparent viscosity with increasing shear rate in all HMT-modified EFYS. Large amplitude oscillatory shear (LAOS) measurements of modified starch samples showed the predominating solid-like behavior in modified EFYS. The HAO-treated EFYS had the highest elasticity of the others, which represents the enhanced structural rigidity due to the formation of transient network structures. Furthermore, Lissajous-Bowditch plots confirmed the early deviation of the structural integrity from elastic to viscous behavior in HAO-treated EFYS. Overall, the HAO-modified EFYS showed significant improvement in functionalities and structural integrities under high shear and high oscillation strain, which infers its potential industrial applications. Based on our results, we propose specific physical models suggesting the effect of molecular structural arrangements of amylose and amylopectin expressing the essential rheological differences between native and HMT EFYS.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"71 - 84"},"PeriodicalIF":2.8000,"publicationDate":"2023-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-023-09803-9.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-023-09803-9","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Heat moisture treatment (HMT) was used to improve the functionalities of elephant foot yam starch (EFYS) by using selected heating techniques such as hot air oven (HAO), autoclave (AL), and microwave (MW). The swelling power and solubility were reduced significantly after HMT modification, whereas an increase in amylose content was detectable after HMT modification, and the maximum changes were identified in HAO-modified EFYS (28.48%) as compared to its native counterpart (18.01%). The study demonstrates that the maximum drop in peak viscosity (1045 cP) was perceived in HAO-modified EFYS, which confirms its thermostability as compared to native (1114 cP) and other treated starches (1059 to 1098 cP). All the starch pastes exhibited shear-thinning behavior, however, isothermal heating of starch paste at 95 °C revealed a rise in apparent viscosity with increasing shear rate in all HMT-modified EFYS. Large amplitude oscillatory shear (LAOS) measurements of modified starch samples showed the predominating solid-like behavior in modified EFYS. The HAO-treated EFYS had the highest elasticity of the others, which represents the enhanced structural rigidity due to the formation of transient network structures. Furthermore, Lissajous-Bowditch plots confirmed the early deviation of the structural integrity from elastic to viscous behavior in HAO-treated EFYS. Overall, the HAO-modified EFYS showed significant improvement in functionalities and structural integrities under high shear and high oscillation strain, which infers its potential industrial applications. Based on our results, we propose specific physical models suggesting the effect of molecular structural arrangements of amylose and amylopectin expressing the essential rheological differences between native and HMT EFYS.

Abstract Image

查看原文本刊更多论文

淀粉体系的物理性质：水热改性象脚Yam淀粉的流变和力学性能

通过热空气烘箱（HAO）、高压釜（AL）和微波（MW）等特定加热技术，采用热湿度处理（HMT）来改善象脚山药淀粉（EFYS）的功能。经 HMT 改性后，膨胀力和溶解度明显降低，而经 HMT 改性后，可检测到直链淀粉含量增加，与原生淀粉（18.01%）相比，经 HAO 改性的 EFYS 的变化最大（28.48%）。研究表明，HAO 改性的 EFYS 的峰值粘度（1045 cP）降幅最大，这证实了它与原生淀粉（1114 cP）和其他处理过的淀粉（1059 至 1098 cP）相比的热稳定性。所有淀粉糊均表现出剪切稀化行为，但在 95 °C 下等温加热淀粉糊时发现，所有 HMT 改性 EFYS 的表观粘度都随着剪切速率的增加而上升。对改性淀粉样品进行的大振幅振荡剪切（LAOS）测量结果表明，改性 EFYS 具有主要的类固态行为。经 HAO 处理的 EFYS 具有最高的弹性，这表明由于形成了瞬态网络结构，结构刚性得到了增强。此外，Lissajous-Bowditch图证实了经HAO处理的EFYS的结构完整性较早地从弹性行为偏离到粘性行为。总之，HAO 改性的 EFYS 在高剪切力和高振荡应变下的功能和结构完整性都有显著改善，这推断了其潜在的工业应用前景。根据我们的研究结果，我们提出了具体的物理模型，表明淀粉和直链淀粉的分子结构排列影响了原生 EFYS 和 HMT EFYS 之间的基本流变差异。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.