Amylolysis of native and annealed potato starches following progressive gelatinisation

Alvani, Kamran; Tester, Richard F.; Lin, Chia-Long; Qi, Xin

doi:10.1016/j.foodhyd.2013.10.010

Cited by 17 publications

(7 citation statements)

References 36 publications

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“…[3,10,[14][15][16] Starch can be modified via chemical, physical, and enzymatic methods to improve its end-use properties. [17,18] Acid and enzymatic hydrolysis can yield starch with low viscosity, high water solubility, and increased gel strength. [19,20] These modifications can potentially increase the electrospinnability of starch.…”

Section: Introductionmentioning

confidence: 99%

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Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

et al. 2018

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The objective of this study is to develop a methodology to produce ultrafine fibers of soluble potato starch with normal amylose content by electrospinning, and to evaluate the characteristics of the fibers produced from fiber‐forming solutions subjected to different aging times. The fiber‐forming polymer solutions are prepared with 40% soluble potato starch (with amylose content of 32.54 ± 3.65%) and formic acid (75%) as solvent. The solutions are allowed to age for 0, 24, 48, and 72 h before electrospinning. Viscosity and electrical conductivity of the solutions are determined. The electrospun fibers are analyzed for morphology, size distribution, and thermal properties, and investigated through Fourier‐transform infrared spectroscopy analysis. The shear viscosity of the solutions decreases as aging time increases from 0 to 48 h but did not change upon further aging (p > 0.05). The electrical conductivity did not influenced the studied properties in the present study such as morphology and size distribution of the fibers. The electrospun fibers show a morphology with beads and average diameter in the range 128–143 nm. The weight loss in thermal properties is lower in the fibers than in the starch. This study showes that soluble potato starch with normal amylose content can be converted into ultrafine fibers by electrospinning like a neat polymer in a fiber‐forming solution.

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Section: Introductionmentioning

confidence: 99%

“…Starch can be modified via chemical, physical, and enzymatic methods to improve its end‐use properties . Acid and enzymatic hydrolysis can yield starch with low viscosity, high water solubility, and increased gel strength .…”

Section: Introductionmentioning

confidence: 99%

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

et al. 2018

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“…Annealing (of starch) is known as a method of physical modification. The process of annealing involves heating starch granules at or above 40% water w/w at a temperature below the gelatinisation onset temperature ( T 0 ) but above the T g (Alvani et al ., ; Pérez et al ., ; Lv et al ., ). The annealing of starch affects its physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Zhu

Chen

et al. 2017

Int J of Food Sci Tech

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SummaryTo probe the effects of annealing time on the glass transition temperature (T g ) and digestibility of Pueraria lobata (Willd.) Ohwi starch, the starch crystal structure and moisture distribution through the components of P. lobata (Willd.) Ohwi starch were investigated. Annealing times of 0, 1, 3, 6, 12 and 24 h were employed to determine the effect of starch T g using differential scanning calorimetry (DSC) with the support of 1 H low-field NMR, polarised light microscopy and 13 C CP/MAS NMR. The T g values of the starch increased with longer annealing times. The 1 H low-field NMR results showed that the T 2 relaxation time decreased and starch-water interactions increased as the annealing time increased. Compared with native starch, annealed starch had higher contents of slowly digested starch (SDS) and resistant starch (RS). The starch crystal structure was not destroyed after annealing, but the relative crystallinity percentage increased slightly.

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“…Much has been written about starch gelatinization. [ 41–48 ] As starch granules are heated in excess water, water is imbibed that supports the dissociation of α‐glucan double helices outside and within ordered domains. This process is starch specific and the temperatures at which this begins (T‐onset), reaches a peak (T‐peak), and concludes (T‐conclusion) reflects the biochemical/thermodynamic conditions experienced during deposition which are both genetically and environmentally controlled.…”

Section: Starch Gelatinizationmentioning

confidence: 99%

“…Much has been written about starch gelatinization. [41][42][43][44][45][46][47][48] As starch granules are heated in excess water, water is imbibed that supports the dissociation of 𝛼-glucan double helices outside and within ordered domains. This process is starch specific and the temperatures at which this begins (T-onset), reaches a peak (T-peak), and concludes (T-conclusion) reflects the biochemical/thermodynamic conditions experienced during deposition Temperatures between T o and T p (peak temperature) Amorphous regions then crystalline domains of amylopectin hydrate where hydrogen bonds, stabilizing exterior chains of amylopectin double helices within the domains, rupture progressively.…”

Section: Starch Gelatinizationmentioning

confidence: 99%

Impact of Starch Gelatinization on Digestibility and Human Health

Qi¹,

Tester²

2023

Starch Stärke

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The availability of digestible energy from consumed starch depends on whether the starch is in an amorphous/digestible or ordered/less digestible form. The capacity of man to digest starch has been an evolutionary process where early hunter gatherers would have eaten crops with relatively low amounts of starch that is also not cooked. This requires a lot of digestive effort to extract calories and hence the efficiency in the body of the starch digestive process. Modern man, however, cooks (and has done for centuries) starchy crops. This, combined with the high starch contents of foods that are also readily available, has led to excess calories in the diet (from other nutrient sources too) and associated disease states. This article is designed to set the gelatinization of starch in the context of health and how starch processing needs to be regulated to control excess calories in the diet – many from starch. Key messages to gain from this review are that i) starch is a potential source of energy and depending on how and when it is processed and consumed it will impact on energy and health plus that ii) overall management of calories – including from digestible starch – is critical for optimal health.

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Amylolysis of native and annealed potato starches following progressive gelatinisation

Cited by 17 publications

References 36 publications

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch

Impact of Starch Gelatinization on Digestibility and Human Health

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