Analysis of genotype-by-environment effects on starch content in 281 Tartary buckwheat varieties and evaluation of the physicochemical properties of two elite varieties

Hou, Siyu; Han, Jiwan; Men, Yihan; Yang, Yang; Long, Lili; Liu, Longlong; Sun, Zhaoxia

doi:10.1016/j.lwt.2024.115866

Cited by 1 publication

(2 citation statements)

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“…Starch roasting at temperatures over 100 °C causes disorders in the crystalline structure of the starch granules, which may be the reason for the conversion of their structure. High temperature leads to the breaking of hydrogen bonds between starch helices, amylopectin degradation, and an increase in the amylose content of the granules, which results in lesser amylose crystallinity and may facilitate the gelatinization process by lowering its temperature and the amount of energy needed [ 29 , 30 , 31 ]. The most significant changes in gelatinization temperatures were observed in the case of preparations roasted with the reagent.…”

Section: Discussion Of Resultsmentioning

confidence: 99%

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An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification

Tomaszewska-Ciosk,

Zdybel,

Kapelko-Żeberska

et al. 2024

Molecules

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The application of chemical operations in food processing, in which pure chemical compounds are used to modify food ingredients, often raises social concerns. One of the most frequently modified dietary substances is starch, e.g., E1401–E1404, E1412–E1414, E1420, E1422, E1440, E1442, and E1450–E1452. An alternative solution to chemical treatments seems to be the use of raw materials naturally containing substrates applied for starch modification. Heating starch with a lemon juice concentrate can be considered a novel and effective method for producing starch citrate, which is part of the so-called “green chemistry”. The modified preparations obtained as a result of potato starch esterification with natural lemon juice had a comparable degree of esterification to that of the esters produced with pure citric acid. In addition, the use of the juice doubled their resistance to amylolytic enzymes compared to the preparations made with pure acid. Replacing citric acid with lemon juice can facilitate the esterification process, and the analyzed properties of both types of modified preparations indicate that starch esters produced with pure citric acid can be successfully replaced by those produced using natural lemon juice, which may increase the social acceptance of these modified preparations.

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Section: Discussion Of Resultsmentioning

confidence: 99%

“…Starch roasting at temperatures above 100 °C causes changes in its crystallinity, degradation of its chains, and its thermolysis [ 30 ]. This phenomenon caused a decrease in the M ww value of fraction A for the starch roasted at 120 °C (127.6) compared to that roasted at 100 °C (164.0) and non-roasted (181.4).…”

Section: Discussion Of Resultsmentioning

confidence: 99%