An insight into starch slowly digestible features enhanced by microwave treatment

Li, Nannan; Wang, Lili; Zhao, Siming; Qiao, Dongling; Jia, Caihua; Niu, Meng; Lin, Qinlu; Zhang, Binjia

doi:10.1016/j.foodhyd.2020.105690

Cited by 86 publications

(44 citation statements)

References 42 publications

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“…According to a method with modification [25], SAXS data were obtained using the BL19U2 SAXS beamline at the Shanghai Synchrotron Radiation Facility (Shanghai, China). A Pilatus 1 M detector (effective area 169 mm × 179 mm; pixel 172 µm × 172 µm) was used to collect 2D scattering patterns of the samples.…”

Section: Small-angle X-ray Scattering (Saxs)mentioning

confidence: 99%

Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

et al. 2021

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Natural biopolymers, which are renewable, widely available, biodegradable, and biocompatible, have attracted huge interest in the development of biocomposite materials. Herein, formulation–property relationships for starch/agar composite films were investigated. First, rapid visco analysis was used to confirm the conditions needed for their gelation and to prepare filmogenic solutions. All the original crystalline and/or lamellar structures of starch and agar were destroyed, and films with cohesive and compact structures were formed, as shown by SEM, XRD, and SAXS. All the plasticized films were predominantly amorphous, and the polymorphs of the composite films were closer to that of the agar-only film. FTIR results suggest that the incorporation of agar restricted starch chain interaction and rearrangement. The addition of agar to starch increased both tensile strength and elongation at break, but the improvements were insignificant after the agar content was over 50 wt.%. Contact angle results indicate that compared with the other samples, the 4:6 (wt./wt.) starch/agar film was less hydrophilic. Thus, this work shows that agar dominates the structure and properties of starch/agar composites, and the best properties can be obtained with a certain starch/agar ratio. Such composite polysaccharide films with tailored mechanical properties and surface hydrophilicity could be useful in biodegradable packaging and biomedical applications (wound dressing and tissue scaffolding).

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Section: Small-angle X-ray Scattering (Saxs)mentioning

confidence: 99%

Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

et al. 2021

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“…Native IRS granules are polyhedral with sharp edges and smooth surfaces, consistent with previous findings. 29,35 Microwave cooking caused starch granule edges to become blunt and even disappear. After treatment for 2 min, the starch granules were destroyed and covered by a molten polymer film.…”

Section: Resultsmentioning

confidence: 99%

Multiscale Structural Disorganization of Indica Rice Starch under Microwave Treatment with High Water Contents

Zhao

Qiao

et al. 2020

ACS Food Sci. Technol.

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While the cooking of rice into porridge or similar foods is widely practiced, how microwave treatment, a rapid heating technology, changes the structure of rice starch with excess water remains largely unexplored. This work describes the multiscale structural changes of indica rice starch (IRS) with high water contents (70, 80, and 90 wt %, wet basis) subjected to microwave treatment for 1−3 min. Microwave treatment destructed crystalline lamellae, changed the crystalline type from A to B+V, and decreased crystallinity and double-helix content. While these changes depend on both water content and treatment time, the former had a stronger effect due to combined effects of water and heat for starch gelatinization. Interestingly, a highly porous material can be obtained simply upon microwave treatment of IRS for 3 min at a water content of 90 wt %. Thus, this work presents a simple method for creating such material promising for encapsulation and delivery applications.

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“…Indica rice was obtained from Xiangyang Saiya Rice Co., Ltd. (Xiangyang, China). The starch was extracted according to our previous method [ 40 ]. The amylose content of the starch was 14.56 ± 0.39%, and similar amylose contents have been found for indica or low-amylose rice grains [ 4 , 41 ].…”

Section: Methodsmentioning

confidence: 99%

“…The 3.5. 13 C NMR Analysis for Short-Range Orders 13 C CP/MAS NMR has been applied to estimate the relative proportions of single-and double-helical components of starch [40,60]. The 13 C CP/MAS NMR profiles of the starches and their ordered sub-profiles are presented in Figure 5, in which the starch samples exhibited C1 (94-105 ppm), C2, 3, and 5 (68-78 ppm), C4 (80-84 ppm), and C6 (58-65 ppm) signals.…”

Section: Atr-ftir Analysis For Short-range Ordersmentioning

confidence: 99%

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

Xiong

Qiao

Niu

et al. 2022

Foods

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The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked starch contained 46.8% of double helices, while its conventionally cooked counterpart possessed 34.3% of double helices. This could be related to the fact that the microwave field caused high-frequency movements of polar groups such as hydroxyls, which strengthened the interactions between starch chains and water molecules and eventually their assembly into double helices, crystallites, and nanoscale orders. This work provides further insights into the chain reassembly of microwave-cooked starch undergoing storage, which is closely related to the quality attributes of starch-based products.

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An insight into starch slowly digestible features enhanced by microwave treatment

Cited by 86 publications

References 42 publications

Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

Plasticized Starch/Agar Composite Films: Processing, Morphology, Structure, Mechanical Properties and Surface Hydrophilicity

Multiscale Structural Disorganization of Indica Rice Starch under Microwave Treatment with High Water Contents

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

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