Zhong Haixia, Yang Xijuan, She Yongxin, Shi Bibo, Xiao Shiming, Wang Anhu, Chen Zhiguang
Dehulling is a necessary step in the processing of Tartary buckwheat products. In this study, the effects of three different dehulling methods on the starch structure and physical and chemical properties of Tartary buckwheat are systematically analyzed. The results show that, first, explosion‐puffing dehulling treatment (EPT) destroys many of the starch granules, increases the average granular size by 261.7%, and decreases the ∆H by 66.5%; steam dehulling treatment (ST) and dry heat dehulling treatment (DHT) have no significant destructive effect on starch granules. Second, EPT increases the brightness and whiteness and decreases the Hausner ratio and Carr index of Tartary buckwheat flour, which gives Tartary buckwheat flour better fluidity and sensory quality. Third, EPT results in lower packed bulk density and smaller solubility changes with varying temperatures (50–90 °C), indicating that EPT is more applicable to the production of buckwheat tea. Fourth, ST achieves lower adhesiveness, higher hardness, and higher springiness, indicating that ST is more suitable for the production of buckwheat gel products. Fifth, DHT maximizes the retention of resistant starch (RS). ST maximizes rutin retention in buckwheat rice. These results can be used as a reference for selecting different dehulling methods for different buckwheat products.
{"title":"Effects of Different Dehulling Methods on Physical and Chemical Properties of Tartary Buckwheat Flour","authors":"Zhong Haixia, Yang Xijuan, She Yongxin, Shi Bibo, Xiao Shiming, Wang Anhu, Chen Zhiguang","doi":"10.1002/star.202400082","DOIUrl":"https://doi.org/10.1002/star.202400082","url":null,"abstract":"Dehulling is a necessary step in the processing of Tartary buckwheat products. In this study, the effects of three different dehulling methods on the starch structure and physical and chemical properties of Tartary buckwheat are systematically analyzed. The results show that, first, explosion‐puffing dehulling treatment (EPT) destroys many of the starch granules, increases the average granular size by 261.7%, and decreases the ∆<jats:italic>H</jats:italic> by 66.5%; steam dehulling treatment (ST) and dry heat dehulling treatment (DHT) have no significant destructive effect on starch granules. Second, EPT increases the brightness and whiteness and decreases the Hausner ratio and Carr index of Tartary buckwheat flour, which gives Tartary buckwheat flour better fluidity and sensory quality. Third, EPT results in lower packed bulk density and smaller solubility changes with varying temperatures (50–90 °C), indicating that EPT is more applicable to the production of buckwheat tea. Fourth, ST achieves lower adhesiveness, higher hardness, and higher springiness, indicating that ST is more suitable for the production of buckwheat gel products. Fifth, DHT maximizes the retention of resistant starch (RS). ST maximizes rutin retention in buckwheat rice. These results can be used as a reference for selecting different dehulling methods for different buckwheat products.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"188 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142256851","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}
Jiaxin Chen, Xiaolong Ji, Xin Du, Rongling Xu, Fengcheng Shi, Xudan Guo
Platycodon grandiflorum is a commonly used Chinese herbal medicine in China, containing saponins, flavonoids, phenolic compounds, fatty acids, volatile oils, polysaccharides, and other active ingredients. It has the effects of regulating immunity, anti‐inflammatory, expectorant, lowering blood lipids, antioxidation, etc., and can be used to treat symptoms such as cough, sore throat, lung pain, and expectoration. Polysaccharides are one of the important bioactive substances in P. grandiflorum, which have better anti‐tumor and enhancing immune activity, and are widely used in medicine, health food, and other fields. P. grandiflorum polysaccharide (PGP) has various biological activities and is the main component and key bioactive substance of P. grandiflorum. It has various biological effects, including immune regulation, antioxidant, anti‐tumor, liver protection, hypoglycemic, and gastrointestinal protection. This paper systematically reviews the research progress on the extraction, separation and purification, structural characteristics, and biological activity of P. grandiflorum polysaccharides in recent years both domestically and internationally, to provide the theoretical basis for improving the utilization of P. grandiflorum polysaccharides and further studying the structure–activity relationship of P. grandiflorum polysaccharides.
{"title":"Research Progress on Structure and Bioactivity of Polysaccharides from Platycodon grandiflorum","authors":"Jiaxin Chen, Xiaolong Ji, Xin Du, Rongling Xu, Fengcheng Shi, Xudan Guo","doi":"10.1002/star.202400086","DOIUrl":"https://doi.org/10.1002/star.202400086","url":null,"abstract":"<jats:italic>Platycodon grandiflorum</jats:italic> is a commonly used Chinese herbal medicine in China, containing saponins, flavonoids, phenolic compounds, fatty acids, volatile oils, polysaccharides, and other active ingredients. It has the effects of regulating immunity, anti‐inflammatory, expectorant, lowering blood lipids, antioxidation, etc., and can be used to treat symptoms such as cough, sore throat, lung pain, and expectoration. Polysaccharides are one of the important bioactive substances in <jats:italic>P. grandiflorum</jats:italic>, which have better anti‐tumor and enhancing immune activity, and are widely used in medicine, health food, and other fields. <jats:italic>P. grandiflorum</jats:italic> polysaccharide (PGP) has various biological activities and is the main component and key bioactive substance of <jats:italic>P. grandiflorum</jats:italic>. It has various biological effects, including immune regulation, antioxidant, anti‐tumor, liver protection, hypoglycemic, and gastrointestinal protection. This paper systematically reviews the research progress on the extraction, separation and purification, structural characteristics, and biological activity of <jats:italic>P. grandiflorum</jats:italic> polysaccharides in recent years both domestically and internationally, to provide the theoretical basis for improving the utilization of <jats:italic>P. grandiflorum</jats:italic> polysaccharides and further studying the structure–activity relationship of <jats:italic>P. grandiflorum</jats:italic> polysaccharides.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142256852","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}
Roel Bisselink, Michael Polhuis, Johan W. Timmermans, Jacco van Haveren, Ted M. Slaghek
Industrial starch oxidations are commonly carried out using sodium hypochlorite (NaOCl). Electrification of this process via continuous generation of NaOCl from sodium chloride (NaCl) in situ has the potential to substantially lower the environmental impact thereof, as brine waste streams are reduced, while occupational health and safety risks associated with the use of NaOCl, such as during transport, handling, and storage, can also be minimized. In the present study, the influence of continuous electrochemical generation of NaOCl from NaCl on the quality of the starch oxidation process is evaluated based on measurements of oxidized starch carboxylate contents (DSCO2H), molecular weights (Mws), and pasting characteristics in comparison to those of commercially available reference oxidized starches produced by oxidation with NaOCl in batch suspension processes. Recycling of the NaCl solution and how this affects the quality of the oxidized starch products is also investigated. By successfully preparing oxidized granular starches almost identical to the reference starches, the results show that it is feasible to electrify the oxidation process and that the original NaCl chloride solution can be recycled at least four times for in situ electrochemical generation of NaOCl.
{"title":"Electrification of Oxidized Starch Production – Influence on Product Quality","authors":"Roel Bisselink, Michael Polhuis, Johan W. Timmermans, Jacco van Haveren, Ted M. Slaghek","doi":"10.1002/star.202300201","DOIUrl":"https://doi.org/10.1002/star.202300201","url":null,"abstract":"Industrial starch oxidations are commonly carried out using sodium hypochlorite (NaOCl). Electrification of this process via continuous generation of NaOCl from sodium chloride (NaCl) in situ has the potential to substantially lower the environmental impact thereof, as brine waste streams are reduced, while occupational health and safety risks associated with the use of NaOCl, such as during transport, handling, and storage, can also be minimized. In the present study, the influence of continuous electrochemical generation of NaOCl from NaCl on the quality of the starch oxidation process is evaluated based on measurements of oxidized starch carboxylate contents (DS<jats:sub>CO2H</jats:sub>), molecular weights (<jats:italic>M</jats:italic><jats:sub>w</jats:sub>s), and pasting characteristics in comparison to those of commercially available reference oxidized starches produced by oxidation with NaOCl in batch suspension processes. Recycling of the NaCl solution and how this affects the quality of the oxidized starch products is also investigated. By successfully preparing oxidized granular starches almost identical to the reference starches, the results show that it is feasible to electrify the oxidation process and that the original NaCl chloride solution can be recycled at least four times for in situ electrochemical generation of NaOCl.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180898","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}
Cindy Veronica Padilla‐Torres, Guadalupe Amanda López‐Ahumad, Iram Mondaca‐Fernández, José de Jesús de Balderas‐Cortés, María Mercedes Meza‐Montenegro, Sergio Othon Serna‐Saldívar, Lorena Carolina Sosa‐Yáñez, Ramón Francisco Dórame‐Miranda, Marcela Gaytán‐Martínez
Genetic and environmental factors influence wheat grain quality, including vitreousness, protein, and starch content. Yellow berry (YB), a physiological condition, adversely affects wheat quality, particularly in irrigated fields with limited nitrogen application, leading to starch‐rich, low‐protein grains. This study examines common wheat, used in baking industries, and durum wheat, primarily employs for pasta production. The focus is on investigating how the physicochemical properties of these wheat types change with the presence of YB, that impacts protein content negatively, increasing total starch content. Fourier‐transform infrared spectroscopy reveals structural changes in YB‐affected grains, while X‐ray diffraction indicates varying crystallinity. In determination of amylose, an increase of 6% in bread wheat with YB and 3% in durum wheat with YB is observed. In the case of RVA (Rapid Visco Analyzer) analysis, a notable increase in viscosity is evident in the treatments that included the yellow berry. This finding suggests that YB is associated with substantial modifications in starch properties, such as amylose‐to‐amylopectin ratio, chain length, and degree of branching, among several other components, which may have important implications for the texture and quality of food products. This study calls for further research to mitigate YB's impact and enhances the quality of wheat‐derived foods.
{"title":"Effect of the Presence of Physiological Disorder Recognized as “yellow berry” on the Quality of Starch in Bread Wheat (Triticum aestivum) and Durum Wheat (Triticum durum)","authors":"Cindy Veronica Padilla‐Torres, Guadalupe Amanda López‐Ahumad, Iram Mondaca‐Fernández, José de Jesús de Balderas‐Cortés, María Mercedes Meza‐Montenegro, Sergio Othon Serna‐Saldívar, Lorena Carolina Sosa‐Yáñez, Ramón Francisco Dórame‐Miranda, Marcela Gaytán‐Martínez","doi":"10.1002/star.202400059","DOIUrl":"https://doi.org/10.1002/star.202400059","url":null,"abstract":"Genetic and environmental factors influence wheat grain quality, including vitreousness, protein, and starch content. Yellow berry (YB), a physiological condition, adversely affects wheat quality, particularly in irrigated fields with limited nitrogen application, leading to starch‐rich, low‐protein grains. This study examines common wheat, used in baking industries, and durum wheat, primarily employs for pasta production. The focus is on investigating how the physicochemical properties of these wheat types change with the presence of YB, that impacts protein content negatively, increasing total starch content. Fourier‐transform infrared spectroscopy reveals structural changes in YB‐affected grains, while X‐ray diffraction indicates varying crystallinity. In determination of amylose, an increase of 6% in bread wheat with YB and 3% in durum wheat with YB is observed. In the case of RVA (Rapid Visco Analyzer) analysis, a notable increase in viscosity is evident in the treatments that included the yellow berry. This finding suggests that YB is associated with substantial modifications in starch properties, such as amylose‐to‐amylopectin ratio, chain length, and degree of branching, among several other components, which may have important implications for the texture and quality of food products. This study calls for further research to mitigate YB's impact and enhances the quality of wheat‐derived foods.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180899","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}
Fernanda Gabriela Henning, Ivo Mottin Demiate, Renata Dinnies Santos Salem, Vanessa Soltes de Almeida, Luiz Gustavo Lacerda
The aim of this research is to investigate the influence of food‐grade organic acids incorporation in buckwheat starch films obtained by casting. Buckwheat starch is extracted via the alkaline methodology, and the impact of different acids and concentrations on film properties is evaluated. The films are submitted to the following characterizations: mechanical and moisture resistance properties, water vapor permeability (WVP), thermogravimetry (TG), field emission gun scanning electron microscopy (FEG‐SEM), and ATR‐FTIR (Attenuated Total Reflectance‐Fourier Transform Infrared) spectroscopy. Incorporating organic acids show film moisture reduction, WVP, and increased thermal stability. Among the organic acids tested, the films with tartaric and citric acids provide the most positive impact on the films’ mechanical and water resistance. In contrast, malic acid is demonstrated to have a less efficient crosslinking capacity.
{"title":"Effect of Organic Acids as Additives on Buckwheat Starch Films Produced by Casting","authors":"Fernanda Gabriela Henning, Ivo Mottin Demiate, Renata Dinnies Santos Salem, Vanessa Soltes de Almeida, Luiz Gustavo Lacerda","doi":"10.1002/star.202400030","DOIUrl":"https://doi.org/10.1002/star.202400030","url":null,"abstract":"The aim of this research is to investigate the influence of food‐grade organic acids incorporation in buckwheat starch films obtained by casting. Buckwheat starch is extracted via the alkaline methodology, and the impact of different acids and concentrations on film properties is evaluated. The films are submitted to the following characterizations: mechanical and moisture resistance properties, water vapor permeability (WVP), thermogravimetry (TG), field emission gun scanning electron microscopy (FEG‐SEM), and ATR‐FTIR (Attenuated Total Reflectance‐Fourier Transform Infrared) spectroscopy. Incorporating organic acids show film moisture reduction, WVP, and increased thermal stability. Among the organic acids tested, the films with tartaric and citric acids provide the most positive impact on the films’ mechanical and water resistance. In contrast, malic acid is demonstrated to have a less efficient crosslinking capacity.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180718","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}
Starch is widely utilized in the food industry, but its native form may have limitations in terms of functionality and nutrition. This study examines the characteristics of native oat starch and explores its potential for chemical modification by cross‐linking, with the aim of gaining a deeper understanding of its functionality. Citrate‐modified oat starch (COS) is generated by cross‐linking native oat starch (NOS) with citric acid. Chemical analysis reveals distinctions between NOS and COS, notably in terms of resistant starch content, which is elevated in COS. X‐ray diffraction (XRD) results reveal that NOS exhibits crystalline peaks characteristic of A‐type starch, distinguishing it from COS. In contrast, COS displays absent crystalline peaks, attributed to cross‐linking. Swelling factor, solubility, and paste clarity along with most of the pasting properties are found to be significantly lower for COS compared to NOS. The scanning electron microscopic images show how cross‐linking can alter the morphology of the NOS. The findings from this investigation highlight significant distinctions between NOS and COS. The cross‐linking process successfully enhances the resistant starch content and imparted distinctive properties absent in native oat starch. Consequently, there is potential for incorporating modified oat starch as a food ingredient.
淀粉在食品工业中被广泛使用，但其原生形态在功能和营养方面可能存在局限性。本研究考察了原生燕麦淀粉的特性，并探讨了通过交联对其进行化学改性的潜力，目的是加深对其功能的了解。柠檬酸盐改性燕麦淀粉（COS）是由原生燕麦淀粉（NOS）与柠檬酸交联生成的。化学分析揭示了 NOS 和 COS 之间的区别，特别是抗性淀粉含量，COS 中的抗性淀粉含量更高。X 射线衍射（XRD）结果显示，NOS 显示出 A 型淀粉特有的结晶峰，从而与 COS 区分开来。与此相反，COS 则不显示结晶峰，这归因于交联。与 NOS 相比，COS 的膨胀因子、溶解度、糊状物透明度以及大多数粘贴特性都明显较低。扫描电子显微镜图像显示了交联如何改变 NOS 的形态。这项研究结果突出了 NOS 和 COS 之间的显著区别。交联工艺成功地提高了抗性淀粉的含量，并赋予了原生燕麦淀粉所不具备的独特特性。因此，将变性燕麦淀粉作为食品配料是有潜力的。
{"title":"Physiochemical, Pasting, and Morphological Properties of Native Oat Starch and Citrate‐Modified Oat Starch","authors":"Vanessa Alexander, Trust Beta, Lovemore Nkhata Malunga","doi":"10.1002/star.202400063","DOIUrl":"https://doi.org/10.1002/star.202400063","url":null,"abstract":"Starch is widely utilized in the food industry, but its native form may have limitations in terms of functionality and nutrition. This study examines the characteristics of native oat starch and explores its potential for chemical modification by cross‐linking, with the aim of gaining a deeper understanding of its functionality. Citrate‐modified oat starch (COS) is generated by cross‐linking native oat starch (NOS) with citric acid. Chemical analysis reveals distinctions between NOS and COS, notably in terms of resistant starch content, which is elevated in COS. X‐ray diffraction (XRD) results reveal that NOS exhibits crystalline peaks characteristic of A‐type starch, distinguishing it from COS. In contrast, COS displays absent crystalline peaks, attributed to cross‐linking. Swelling factor, solubility, and paste clarity along with most of the pasting properties are found to be significantly lower for COS compared to NOS. The scanning electron microscopic images show how cross‐linking can alter the morphology of the NOS. The findings from this investigation highlight significant distinctions between NOS and COS. The cross‐linking process successfully enhances the resistant starch content and imparted distinctive properties absent in native oat starch. Consequently, there is potential for incorporating modified oat starch as a food ingredient.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"17 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180721","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}
Lei‐Xin Wang, Yu‐Hui Ma, Ying‐Guo Lv, Na‐Na Wu, Bin Tan
This study aims to investigate the effect of different ratios of soluble and insoluble dietary fiber (0/100, 25/75, 40/60, 55/45, 70/30, 85/15, 100/0) in rice bran treated with or without extrusion cooking on the physicochemical and structural properties of rice starch. As the ratio of soluble dietary fiber (SDF) increases, the PV (peak viscosity), FV (final viscosity), SB (setback value), and BD (breakdown value) of starch are significantly decreased, indicating that a higher SDF ratio can delay the short‐term retrogradation of starch. Compared with the unextruded rice bran SDF/IDF starch gel, the content of weak bond water and free water in the extruded rice bran SDF/IDF starch gel is higher while the content of strong bond water in the starch gel is lower at the same SDF/IDF ratio. Meanwhile, for the results X‐ray diffraction (XRD) and fourier transform infrared spectrum (FTIR), the rice starch with the extruded rice bran SDF/IDF ratio of 25:75 shows the lowest relative crystallinity of 3.48% and the lowest peak to height ratio of FTIR (1047 cm−1/1022 cm−1) of 1.0746, suggesting that the inhibition effect on rice starch retrogradation is better. This may be beneficial for the utilization of different ratios of SDF/IDF from extruded rice bran and physicochemical properties improvement of rice starch gel.
{"title":"Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel","authors":"Lei‐Xin Wang, Yu‐Hui Ma, Ying‐Guo Lv, Na‐Na Wu, Bin Tan","doi":"10.1002/star.202400008","DOIUrl":"https://doi.org/10.1002/star.202400008","url":null,"abstract":"This study aims to investigate the effect of different ratios of soluble and insoluble dietary fiber (0/100, 25/75, 40/60, 55/45, 70/30, 85/15, 100/0) in rice bran treated with or without extrusion cooking on the physicochemical and structural properties of rice starch. As the ratio of soluble dietary fiber (SDF) increases, the PV (peak viscosity), FV (final viscosity), SB (setback value), and BD (breakdown value) of starch are significantly decreased, indicating that a higher SDF ratio can delay the short‐term retrogradation of starch. Compared with the unextruded rice bran SDF/IDF starch gel, the content of weak bond water and free water in the extruded rice bran SDF/IDF starch gel is higher while the content of strong bond water in the starch gel is lower at the same SDF/IDF ratio. Meanwhile, for the results X‐ray diffraction (XRD) and fourier transform infrared spectrum (FTIR), the rice starch with the extruded rice bran SDF/IDF ratio of 25:75 shows the lowest relative crystallinity of 3.48% and the lowest peak to height ratio of FTIR (1047 cm<jats:sup>−1</jats:sup>/1022 cm<jats:sup>−1</jats:sup>) of 1.0746, suggesting that the inhibition effect on rice starch retrogradation is better. This may be beneficial for the utilization of different ratios of SDF/IDF from extruded rice bran and physicochemical properties improvement of rice starch gel.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180720","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}
Maize is a valuable source of starch, but many genotypes still have not yet been studied. Thus, an ongoing research topic is to evaluate the physicochemical, structural, and functional properties of these understudied genotypes, such as is the case of the cacahuacintle maize genotype. Two cacahuacintle maize varieties MA1 and MA2, endogenous to the State of Mexico but from different locations, are used for obtaining maize starch (MS1 and MS2) and compared to a commercial normal maize starch (CS). Scanning electron microscopy (SEM) reveals that CS granules have polyhedral shape, while those for MS1 and MS2 are semi‐spherical. Fourier‐transform infrared (FTIR) spectra shows that the three starches exhibit the characteristic peaks of polysaccharides but display differences in the hydrated and ordered structures. X‐ray analysis reveals that all the starches have Type A pattern, but have different crystallinities, ranging from 21.07% to 25.37%. MS1 and MS2 exhibit higher values of solubility, swelling power, and water retention capacity compared to CS, but the latter has superior oil‐holding capacity. MS1 and MS2 have higher resistant starch fraction content than CS. The results show that cacahuacintle maize starch has a good application potential as an additive in food products.
{"title":"Physicochemical, Structural, and Functional Properties of Cacahuacintle Maize Starch","authors":"Diana Edith López‐Vázquez, Consuelo Lobato‐Calleros, Landy Hernández‐Rodríguez, Eleazar Aguirre‐Mandujano, José Alvarez‐Ramirez, Eduardo Jaime Vernon‐Carter","doi":"10.1002/star.202400113","DOIUrl":"https://doi.org/10.1002/star.202400113","url":null,"abstract":"Maize is a valuable source of starch, but many genotypes still have not yet been studied. Thus, an ongoing research topic is to evaluate the physicochemical, structural, and functional properties of these understudied genotypes, such as is the case of the cacahuacintle maize genotype. Two cacahuacintle maize varieties MA1 and MA2, endogenous to the State of Mexico but from different locations, are used for obtaining maize starch (MS1 and MS2) and compared to a commercial normal maize starch (CS). Scanning electron microscopy (SEM) reveals that CS granules have polyhedral shape, while those for MS1 and MS2 are semi‐spherical. Fourier‐transform infrared (FTIR) spectra shows that the three starches exhibit the characteristic peaks of polysaccharides but display differences in the hydrated and ordered structures. X‐ray analysis reveals that all the starches have Type A pattern, but have different crystallinities, ranging from 21.07% to 25.37%. MS1 and MS2 exhibit higher values of solubility, swelling power, and water retention capacity compared to CS, but the latter has superior oil‐holding capacity. MS1 and MS2 have higher resistant starch fraction content than CS. The results show that cacahuacintle maize starch has a good application potential as an additive in food products.","PeriodicalId":501569,"journal":{"name":"Starch","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142180900","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}
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