The present work evaluates starch from 29 diverse pea accessions for structural (amylose content and amylopectin chain length distribution), granule size distribution, thermal, pasting, and retrogradation properties. Amylose content and the proportion of amylopectin chains with the degree of polymerization (DP) of 6–10, 11–20, and >20 vary in the range from 21.4% to 57.0%, 17.9% to 25.8%, 64.0% to 66.5%, and 9.4% to 16.7%, respectively. Starches with a higher proportion of small granules (<5 µm) have a greater proportion of amylopectin chains with DP > 10 and exhibit higher transition temperatures/enthalpy and vice versa. Retrogradation in starch pastes relates negatively to the proportion of amylopectin chains with DP < 10. Paste viscosities relate negatively with amylopectin chains with DP > 10, amylose content, and retrogradation while positively with transition temperatures/enthalpy and the potential of granules to swell.
{"title":"Characterization of Starch Properties in Diverse Pea Accessions: Structural, Morphological, Thermal, Pasting, and Retrogradation Analysis","authors":"Khetan Shevkani, Narpinder Singh, Navpreet Kaur, Naoto Isono, Takahiro Noda","doi":"10.1002/star.202300174","DOIUrl":"https://doi.org/10.1002/star.202300174","url":null,"abstract":"The present work evaluates starch from 29 diverse pea accessions for structural (amylose content and amylopectin chain length distribution), granule size distribution, thermal, pasting, and retrogradation properties. Amylose content and the proportion of amylopectin chains with the degree of polymerization (DP) of 6–10, 11–20, and >20 vary in the range from 21.4% to 57.0%, 17.9% to 25.8%, 64.0% to 66.5%, and 9.4% to 16.7%, respectively. Starches with a higher proportion of small granules (<5 µm) have a greater proportion of amylopectin chains with DP > 10 and exhibit higher transition temperatures/enthalpy and vice versa. Retrogradation in starch pastes relates negatively to the proportion of amylopectin chains with DP < 10. Paste viscosities relate negatively with amylopectin chains with DP > 10, amylose content, and retrogradation while positively with transition temperatures/enthalpy and the potential of granules to swell.","PeriodicalId":501569,"journal":{"name":"Starch","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140581861","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}
Eden Genetu Tsehay, Shimelis Admassu Emire, Habtamu Admassu, Masresha Minuye
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.
{"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<jats:sup>−1</jats:sup>) and (2.22–3.86 g g<jats:sup>−1</jats:sup>) respectively than native bagana starch (16.33–25%) and (2.03–6.82 g g<jats:sup>−1</jats:sup>). 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":null,"pages":null},"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}
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.
{"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 (<jats:italic>Amorphophallus paeoniifolius</jats:italic>) 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":null,"pages":null},"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}
Alexandra Obenewaa Kwakye, Kazuhiro Fukada, Toya Ishii, Masahiro Ogawa
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.
{"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":null,"pages":null},"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}
Gordon Selling, Steven C. Cermak, James A. Kenar, Victoria L. Finkenstadt
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.
淀粉-客体分子淀粉包合物（AIC）作为一种封装和输送化合物的手段，受到了工业界的关注。椰子脂肪酸（CFA）主要由中链脂肪酸组成，具有有益的食品和非食品用途。本文介绍了在 20% 的进料水分和具有独特螺杆设计的双螺杆挤压机条件下，采用连续热机械挤压工艺，形成含有 0%、2%、7.5% 和 15%CFA 的高淀粉玉米（HAC）- 或蜡质玉米淀粉（WC）- CFA AIC。挤压条件完全破坏了 HAC 和蜡质淀粉颗粒的结构，并使用扫描电镜、XRD、傅立叶变换红外光谱、傅立叶变换红外光谱-m 和热重分析法对所得材料进行了评估。经 XRD 和红外光谱分析证实，HAC-CFA 材料含有 AIC，淀粉和 CFA 之间具有 61 V 型螺旋结构。通过热重分析表明，含有 15% CFA 的挤压 HAC 材料除了已形成的 AIC 外，还含有过量的 CFA。相反，WC 则不会与 CFA 形成 AIC，只会将 CFA 困在淀粉基质中。这项研究有助于设计淀粉基生物聚合物的加工工艺，从而制备出具有更好功能特性的 AIC，用于潜在的商业应用。
{"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":null,"pages":null},"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}
Yunjie Wang, Xiaofeng Wang, Zhengzong Wu, Haibo Zhao, Pengfei Liu, Kuidong Zhang, Bin Yu, Bo Cui
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−1 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.
抗性淀粉 III（RS3）的制备工艺已引起广泛关注，但其研磨方法往往被忽视。本研究探讨了 RS3 的两种研磨方法：剪切研磨（SM）和振动研磨（VM）。手动研磨 (MM) 作为对照。研究分析了研磨 RS3 的粒度、形态、结晶度、糊化特性和体外消化率。VM 样品的粒度在 71.92 至 107.69 微米之间，低于 SM 样品。扫描电子显微镜显示，SM-RS3 呈颗粒状，而 VM-RS3 大多为粗片状。从 RVA 和 DSC 的结果来看，VM 破坏的淀粉比 SM 破坏的淀粉多。VM 样品的结晶峰消失，而 SM 样品的结晶峰保留良好。R 1047/1022 和 R 995/1022 cm-1 的值表明，与 SM 相比，经过多次 VM 震荡后，RS3 的晶序和双螺旋结构被破坏。在体外消化实验中，SM 样品的抗性淀粉含量约为 30%，而 VM 样品的抗性淀粉含量远低于 SM。这些发现表明，研磨方法的选择对 RS3 的结构和理化特性有重要影响，是制备 RS3 的重要步骤。
{"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":null,"pages":null},"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}
Eko Hari Purnomo, Habibah Ring Yang, Didah Nur Faridah, Mojiono Mojiono
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.
{"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":null,"pages":null},"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}
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.
为了获得能使多谷物面粉（MF）中抗性淀粉（RS）产量最高的最佳处理策略，研究人员用小麦粉、燕麦全粉和荞麦全粉制备抗消化性多谷物面粉（MF），并采用拉断酶去支链结合热水分处理（P-HMT）的方法。根据单因素试验和响应面分析，确定了处理 MF 的最佳条件如下：拉丙聚糖酶 62.6 U g-1、高压灭菌 21.3 分钟、热湿处理温度 100 °C、含水量 30.4%、时间 6.0 小时。P-HMT 会导致蛋白质变性、淀粉糊化和面粉在 MF 中结块，促进淀粉重结晶以及短链淀粉、单体蛋白质和脂质之间的相互作用。淀粉晶体从 A 型转变为 B+V 型，淀粉短程分子秩序得到改善，处理后的面粉中出现了更多的二元/三元复合物，这些都进一步证实了上述结论。简而言之，处理过的面粉中淀粉抗消化性的改善归因于短链淀粉的再结晶以及淀粉与蛋白质/脂质之间的相互作用。
{"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<jats:sup>−1</jats:sup>, 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":null,"pages":null},"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}
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.
{"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":null,"pages":null},"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}
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.
{"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":null,"pages":null},"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}
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