Starch Pub Date : 2024-04-04 DOI: 10.1002/star.202300174

Khetan Shevkani, Narpinder Singh, Navpreet Kaur, Naoto Isono, Takahiro Noda

引用次数: 0

Effects of Dual Modification of HMT and Cross Linking on Morphological, Thermal, Digestibility, and Structural Properties of Wild Tuber (Amorphophallus abyssinicus) Starch HMT 和交联双重改性对野生块茎（Amorphophallus abyssinicus）淀粉形态、热、消化率和结构特性的影响

Starch Pub Date : 2024-04-04 DOI: 10.1002/star.202300176

Eden Genetu Tsehay, Shimelis Admassu Emire, Habtamu Admassu, Masresha Minuye

{"title":"Effects of Dual Modification of HMT and Cross Linking on Morphological, Thermal, Digestibility, and Structural Properties of Wild Tuber (Amorphophallus abyssinicus) Starch","authors":"Eden Genetu Tsehay, Shimelis Admassu Emire, Habtamu Admassu, Masresha Minuye","doi":"10.1002/star.202300176","DOIUrl":"https://doi.org/10.1002/star.202300176","url":null,"abstract":"To examine functional, morphological, pasting, and digestibility properties, native bagana starch is subjected to physical, chemical, and dual modification respectively through heat moisture treatment, crosslinking, and combination of heat moisture and crosslinking. Accordingly, all modified starches except cross‐linked starch has showed higher solubility (heat moisture treated [23.33–27.33%] and heat moisture‐cross‐linked [21.33–26%]) and lower swelling power (2.07–3.83 g g−1) and (2.22–3.86 g g−1) respectively than native bagana starch (16.33–25%) and (2.03–6.82 g g−1). Heat moisture treated and cross‐linked starches have showed similar morphology with native starch. The lower breakdown and setback viscosities for cross‐linked starch (68.67 and 182 cp) and heat moisture‐cross‐linked starches (38.67 and 194.67 cp) have resulted in adequate capability for good shear resistance and anti‐retrogradation properties than same viscosities of native starch (126.67 and 770 cp). The in vitro digestibility of dual modified starch has resulted in good resistant starch content (26.40%) than native bagana (17.89%), heat moisture treated (15.68%), and cross‐linked (24.93%) starches. The study reveals dual modification using heat moisture and cross‐linking is an effective method to improve the physicochemical and thermal properties of starch and can advantageously result in a good resistant starch content, which is the most emphasized health issue; thus, attention should be given to broaden its application in the food industry.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140581867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation Modifications on Physico‐Chemical, Functional, and Structural Properties of Starch from Elephant Foot Yam (Amorphophallus paeoniifolius) 热湿度处理、退火和糊化-再降解改性对象足山药淀粉（Amorphophallus paeoniifolius）物理化学、功能和结构特性的影响

Starch Pub Date : 2024-04-04 DOI: 10.1002/star.202300220

Unaiza Iqbal, Pinki Saini, Mazia Ahmed

{"title":"Effect of Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation Modifications on Physico‐Chemical, Functional, and Structural Properties of Starch from Elephant Foot Yam (Amorphophallus paeoniifolius)","authors":"Unaiza Iqbal, Pinki Saini, Mazia Ahmed","doi":"10.1002/star.202300220","DOIUrl":"https://doi.org/10.1002/star.202300220","url":null,"abstract":"Roots and tuberous plants are vital food crops used as food supplements in many parts of the tropics. Being a major food item, starch is used in food products as thickeners, adsorbent, film forming agent. Starch, naturally, possess certain limitations & starch modifications can overcome the limitations, thereby increasing its versatility and meeting the needs of consumer. Current study focuses on comparative analysis between modified Elephant Foot Yam (Amorphophallus paeoniifolius) starch using physical methods (heat treatment method, annealing and gelatinization‐retrogradation) and to study the effect of modification on physico‐chemical, functional, structural and thermal properties. Results reveal that all physically modified starches positively altered the functional and physiological characteristics of native yam starch. However, maximum restriction in swelling power (2.54 %), solubility (2.47 %), moisture content (1.96 %), water absorption capacity (1.41 g/mL) is observed in heat moisture treated (HMT) starch. These HMT modified starches can be used in the manufacturing of baked and dairy products having reduced glycemic index, can be used as a packaging material for coating of fruits and vegetables. Henceforth, suitable and relevant application of modified starches of desired physical and functional features may be produced for industrial utilisation, or as additives fulfilling specific purposes in foods.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140581858","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The Effects of D‐Allulose on the Gelatinization and Recrystallization Properties of Starches from Different Botanical Sources D-Allulose 对不同植物来源淀粉的糊化和再结晶特性的影响

Starch Pub Date : 2024-04-03 DOI: 10.1002/star.202300243

Alexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, Masahiro Ogawa

{"title":"The Effects of D‐Allulose on the Gelatinization and Recrystallization Properties of Starches from Different Botanical Sources","authors":"Alexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, Masahiro Ogawa","doi":"10.1002/star.202300243","DOIUrl":"https://doi.org/10.1002/star.202300243","url":null,"abstract":"D‐allulose (Alu), a rare sugar, has proven to be a low‐caloric sugar with potential health benefits. Previous studies have reported that compared with sucrose (Suc), Alu suppresses an increase in gelatinization temperature and retards retrogradation in glutinous rice starch. This study investigates the effect of Alu on gelatinization, water activity, and recrystallization behavior of various starch sources (potato, wheat, tapioca, corn, normal rice, and glutinous rice). MicroDSC results show that compared with D‐glucose (Glc), D‐fructose (Fru), and Suc, Alu does not significantly increase the gelatinization temperatures of the starch suspensions. Alu decreases water activity in the same degree as Fru in wheat, tapioca, corn, normal rice, and glutinous rice starch gels but not potato starch gels. Alu has a stronger suppression effect on recrystallization of normal and glutinous rice compared to potato, wheat, and tapioca after 14‐day storage of 2% starch pastes at 4 °C. These findings suggest that Alu can be a better plasticizer than Suc, Glc, and Fru in most starch sources but retards recrystallization of only normal and glutinous rice starches.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140581864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of Starch Coconut Fatty Acid Inclusion Complexes by Twin‐Screw Extrusion 用双螺杆挤压法制备淀粉椰子脂肪酸包合物

Starch Pub Date : 2024-04-01 DOI: 10.1002/star.202300228

Gordon Selling, Steven C. Cermak, James A. Kenar, Victoria L. Finkenstadt

{"title":"Preparation of Starch Coconut Fatty Acid Inclusion Complexes by Twin‐Screw Extrusion","authors":"Gordon Selling, Steven C. Cermak, James A. Kenar, Victoria L. Finkenstadt","doi":"10.1002/star.202300228","DOIUrl":"https://doi.org/10.1002/star.202300228","url":null,"abstract":"Starch‐guest molecule amylose inclusion complexes (AIC) are of interest to industry as a means to encapsulate and deliver compounds. Coconut fatty acids (CFA) consist predominantly of medium chain fatty acids having useful food and nonfood applications. This article describes the formation of high amylose corn (HAC)‐ or waxy corn starch (WC)‐CFA AIC containing 0%, 2%, 7.5%, and 15% CFA using a continuous thermomechanical extrusion process at 20% feed moisture and a twin‐screw extruder with a unique screw design. The extrusion conditions completely destructure both the HAC and waxy starch granules and the resulting materials are evaluated using SEM, XRD, FT‐IR, FTIR‐m, and TGA. The HAC‐CFA materials are shown to contain AIC having 61 V type helical structure between amylose and the CFA that are confirmed by XRD and IR spectral analysis. By TGA, extruded HAC materials containing 15% CFA are shown to have excess CFA present in addition to formed AIC. In contrast, the WC is shown not to form AIC with the CFA and only trap the CFA within the starch matrix. The understanding gained from this study is helpful to design the processing of starch‐based biopolymers to prepare AIC having improved functional properties for potential commercial applications.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140582324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structure and Physicochemical Properties of Resistant Starch III with Different Milling Methods 不同研磨方法下抗性淀粉 III 的结构和理化性质

Starch Pub Date : 2024-03-29 DOI: 10.1002/star.202300261

Yunjie Wang, Xiaofeng Wang, Zhengzong Wu, Haibo Zhao, Pengfei Liu, Kuidong Zhang, Bin Yu, Bo Cui

{"title":"Structure and Physicochemical Properties of Resistant Starch III with Different Milling Methods","authors":"Yunjie Wang, Xiaofeng Wang, Zhengzong Wu, Haibo Zhao, Pengfei Liu, Kuidong Zhang, Bin Yu, Bo Cui","doi":"10.1002/star.202300261","DOIUrl":"https://doi.org/10.1002/star.202300261","url":null,"abstract":"The preparation process of resistant starch III (RS3) has attracted widespread attention, but its milling method is often overlooked. This study examines two milling methods for RS3: shear milling (SM) and vibration milling (VM). Manual milling (MM) is used as a control. The particle size, morphology, crystallinity, gelatinization characteristics, and in vitro digestibility of milled RS3 are analyzed. The particle size of the VM-samples ranged from 71.92 to 107.69 µm, which is lower than SM-samples. Scanning electron microscopy shows that SM-RS3 appears as pellets, while VM-RS3 is mostly coarse flakes. From the results of RVA and DSC, VM destroys more starch than SM. The crystallization peak of VM-samples disappears, and the retention of SM-samples is well. The values of R 1047/1022 and R 995/1022 cm<sup>−1</sup> indicate that the crystal order and double helix structure of RS3 are destroyed after multiple VM shocked compared with SM. In vitro digestion experiment, resistant starch content of SM-samples is about 30%, while VM-samples are much less than SM. These findings suggest that the choice of milling methods has a significant impact on the structure and physicochemical characteristics of RS3, and it is an important step in preparing RS3.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"40 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140322335","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Characterization of Physicochemical Properties of Annealed Corn Flour and Starch: A Verification of Meta-Analysis 退火玉米粉和淀粉的物理化学特性表征：元分析验证

Starch Pub Date : 2024-03-29 DOI: 10.1002/star.202300293

Eko Hari Purnomo, Habibah Ring Yang, Didah Nur Faridah, Mojiono Mojiono

{"title":"Characterization of Physicochemical Properties of Annealed Corn Flour and Starch: A Verification of Meta-Analysis","authors":"Eko Hari Purnomo, Habibah Ring Yang, Didah Nur Faridah, Mojiono Mojiono","doi":"10.1002/star.202300293","DOIUrl":"https://doi.org/10.1002/star.202300293","url":null,"abstract":"This study examines the effects of annealing process (temperature 50 °C, moisture content of 80%, for 20 h) on physicochemical characteristics (proximate composition, content of resistant starch (RS) and amylose, degree of starch digestibility, shape and size of starch granules, crystallinity, and starch gelatinization profile) of corn flour and corn starch. Two stages of experiment are as follows: 1) verifying the results of the meta-analysis of corn starch and flour modification by annealing method and 2) analyzing their physicochemical properties. As a result, annealing significantly improves RS content in both groups, reaching 14.18% in annealed corn flour (AF) (compared to 3.27% in native corn flour (NF)) and 21.87% in annealed corn starch (AS) (compared to 3.82% in native corn starch (NS)). The present work also confirms that the treatment unaltered birefringence properties of all samples. Moreover, pasting properties of corn starch and flour demonstrate remarkable changes. The peak viscosity of AS and NS is higher than AF and NF. In addition, gelatinization seems to occur at similar temperature, but needs extra time for starting gelatinization. XRD analysis reveals A-type crystalline for all samples, while FTIR analysis evidenced that annealing process alters the regions of amorphous and crystalline.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140322230","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of Multi‐Grain Flour with High Content of Resistant Starch and the Mechanism Underlying the Improved Digestion Resistance 高抗性淀粉多谷物面粉的制备及其提高抗消化性的机理

Starch Pub Date : 2024-03-28 DOI: 10.1002/star.202300301

Qianying Ma, Xiaolong Wang, Xiaoyang Zou, Xinyu Zhang, Liang Zou, Xinzhong Hu

{"title":"Preparation of Multi‐Grain Flour with High Content of Resistant Starch and the Mechanism Underlying the Improved Digestion Resistance","authors":"Qianying Ma, Xiaolong Wang, Xiaoyang Zou, Xinyu Zhang, Liang Zou, Xinzhong Hu","doi":"10.1002/star.202300301","DOIUrl":"https://doi.org/10.1002/star.202300301","url":null,"abstract":"To acquire the optimum treatment strategy that leads to the highest yield of resistant starch (RS) in multigrain flour (MF), wheat flour, whole oat flour, and whole buckwheat flour are used to prepare antidigestive MF by using pullulanase debranching combining heat–moisture treatment (P‐HMT). Based on the single factor tests and response surface analysis, the optimum conditions for the treatment of MF are determined as follows: pullulanase 62.6 U g−1, autoclaving 21.3 min, HMT at 100 °C, and 30.4% water content for 6.0 h. Under these conditions, the yield of RS in the flour reaches 77.42%. P‐HMT causes protein denaturation, starch gelatinization, and flour clumps in MF, facilitating starch recrystallization and interactions among short‐chain starch, monomeric proteins, and lipids. All these findings are further confirmed by the conversion of starch crystal from A‐type to B+V‐type, the improvement of starch short‐range molecular order, and the presence of more binary/ternary complexes in treated flour. In brief, the starch digestion resistance improvement in the treated flour is attributed to the recrystallization of short‐chain starch and interactions between starch and protein/lipid.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"34 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140322367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn 超声波和蛋白酶同时处理对高直链淀粉玉米湿法研磨的影响

Starch Pub Date : 2024-03-22 DOI: 10.1002/star.202300188

Qiong Zhou, Zhonghua Gu, Gaomin Cheng, Renyong Zhao, Hongxin Jiang

{"title":"Effect of Simultaneous Ultrasonication and Protease Treatment on Wet Milling of High‐Amylose Corn","authors":"Qiong Zhou, Zhonghua Gu, Gaomin Cheng, Renyong Zhao, Hongxin Jiang","doi":"10.1002/star.202300188","DOIUrl":"https://doi.org/10.1002/star.202300188","url":null,"abstract":"The objective of this work is to study the effect of applying simultaneous ultrasonication and alkaline protease treatment to the wet‐milling of high‐amylose corn on improving the starch yield and reducing the starch protein content. After applying the optimal conditions of simultaneous ultrasonication and protease treatment to the wet milling, the starch yield is elevated to 61.3% and the starch protein content is decreased to 0.44% when compared to the conventional process (48.9% and 1.75%, respectively). High‐amylose corn starch extracted using simultaneous ultrasonication and protease treatment has crystalline structure, relative crystallinity, pasting properties, thermal properties, and enzymatic digestibility similar to the one extracted from the conventional process. The results suggest that simultaneous ultrasonication and protease treatment are a friendly approach in improving the yield of high‐amylose corn starch and reducing the starch protein content, causing no obvious change in starch physicochemical properties and enzymatic digestibility. This study provides useful information for scaling up simultaneous ultrasonication and protease treatment to industrial scale with minor modifications of the conventional wet‐milling process.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"103 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140202385","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasound Assisted Aqueous Two‐Phase Extraction of Polysaccharides from Ophiopogon japonicus: Process Optimization, Structure Characterization, and Antioxidant Activity 超声波辅助水溶液两相萃取日本麦冬多糖：工艺优化、结构表征和抗氧化活性

Starch Pub Date : 2024-03-22 DOI: 10.1002/star.202400026

Yanhua Tian, Aiguo Luo, Zhaoyan Yang, Ling Zhang, Xuanping Zhang

{"title":"Ultrasound Assisted Aqueous Two‐Phase Extraction of Polysaccharides from Ophiopogon japonicus: Process Optimization, Structure Characterization, and Antioxidant Activity","authors":"Yanhua Tian, Aiguo Luo, Zhaoyan Yang, Ling Zhang, Xuanping Zhang","doi":"10.1002/star.202400026","DOIUrl":"https://doi.org/10.1002/star.202400026","url":null,"abstract":"Ultrasound assisted aqueous two‐phase extraction (UATPE) is used to extract polysaccharides from Ophiopogon japonicus (OJPs). Experimental factors in UATPE process are optimized by response surface methodology. The optimal extraction conditions are obtained as follows: the ethanol concentration of 34%, ammonium sulfate concentration of 23%, solid‐to‐liquid ratio of 1:17 g/mL, and ultrasound power of 480 W, and the yield of OJPs is 9.41% ± 0.12%, and then the crude OJPs are further purified by different column chromatography to obtain a homogenous fraction (OJPs‐2‐SG), and identified its structure via different methods. OJPs‐2‐SG with a molecular weight of 1.25 × 105 Da is comprised of mannose (Man), galactose (Gal), glucose (Glc), and rhamnose (Rha) with a molar ratio of 5.15: 26.39: 68.72:8.41. Moreover, OJPs‐2‐SG contained α and β glycosidic bonds, and didn't showed a triple helix structure. Furthermore, OJPs‐2‐SG described irregular structures, and cylindrical and conical block like features. The IC50 values of scavenging 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), hydroxyl (OH), and superoxide (O2‐) radicals for OJPs‐2‐SG achieved 3.72 mg/mL, 3.89 mg/mL, and 8.71 mg/mL, respectively. These results provide important references for the extraction and application of polysaccharides.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"67 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140202679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

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