Comparative study on effects of citric and lactic acid treatment on morphological, functional, resistant starch fraction and glycemic index of corn and sorghum starches

Shaikh, Faiza; Ali, Tahira Mohsin; Mustafa, Ghulam; Hasnain, Abid

doi:10.1016/j.ijbiomac.2019.05.115

Cited by 51 publications

(47 citation statements)

References 50 publications

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“…Gunaratne & Hoover (2002) reported that the value of ΔH gel is representative of the number of double helices that unfold and rupture during gelatinization, so higher ΔH gel values for waxy starch can be attributed to the presence of a larger number of double helices and almost no amylose (Gunaratne & Hoover, 2002;. Similar results were found in studies for corn (Chen et al, 2017), potato (Jiranuntakul et al, 2011) and sorghum (Shaikh et al, 2019) starches.…”

Section: Thermal Analysis -Differential Scanning Calorimetry (Dsc)supporting

confidence: 72%

“…The combination of organic acids and HMT on the normal and waxy corn starch did not change the diffraction patterns, This fact was also observed in sweet potato (Hung et al, 2014), cassava (Van Hung et al, 2017), corn and sorghum (Shaikh et al, 2019) starches.…”

Section: Powder X-ray Diffractometry (Pxrd)supporting

confidence: 59%

“…The authors mentioned, attributed this performance to partial starch hydrolysis, which caused movement and rearrangement of the molecules; therefore a better-observed RS yield (Van Hung et al, 2017). Shaikh et al (2019) also evaluated the influence of HMT combined with lactic and citric acid on the digestibility of corn and sorghum starches and reported the partial acid hydrolysis as a possible response to this increase. In addition esterification by citric acid may promote the formation of a cross-linked structure more resistant to enzymatic hydrolysis.…”

Section: In Vitro Digestibilitymentioning

confidence: 99%

“…Heat-moisture treatment (HMT), performed at a temperature above the gelatinization temperature with insufficient moisture to gelatinize the biopolymer has been investigated and the data show that the modifications are effective to improve SDS and RS levels compared to starches unmodified (Shaikh et al, 2019). Therefore, the present study investigated the combination of organic acids and heat-moisture treatment on the thermal, structural, pasting properties, and digestibility of normal and waxy corn starch.…”

Section: Introductionmentioning

confidence: 99%

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Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

et al. 2022

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Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.

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Section: Thermal Analysis -Differential Scanning Calorimetry (Dsc)supporting

confidence: 72%

Section: Powder X-ray Diffractometry (Pxrd)supporting

confidence: 59%

Section: In Vitro Digestibilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

et al. 2022

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“…Swelling power (g∕g) = Weight of sediment∕Weight of corn flour (1) Solubility (g∕g) = Dry weight of supernatant∕Weight of corn flour (2) Light Transmission and Retrogradation Rates: Light transmission rate (LTR) and retrogradation rate (RR) were measured as described by Shaikh et al, with some modifications. [37] Corn flour suspension in water (1%) was prepared and heated in a boiling water bath until completely gelatinized and was then cooled to room temperature. The LTR was measured at 650 nm and distilled water was used as blank.…”

Section: Methodsmentioning

confidence: 99%

Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1

Yang

Zhao

et al. 2020

Starch Stärke

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Corn flour is fermented with Lactobacillus plantarum Y1 at 37°C for 60 h to modify its functional properties. The effects of the fermentation on structural and physicochemical properties of corn flour, starch, zein, and glutelin are investigated. Swelling power, solubility, water binding capacity, and light transmittance of corn flour increases significantly after fermentation. The fermentation process reduces the hardness and retrogradation tendency of corn flour dough; while, viscidity, elasticity, and cohesiveness of corn flour dough enhances after fermentation. Microscopy analysis shows that the surface structure of corn flour particles and starch granules become porous after fermentation. Starch isolated from the fermented corn flour shows greater viscosity, pasting temperature, and enthalpy values than those of starch isolated from ordinary corn flour. Zein hydrolyzes moderately and its secondary structure becomes more regular and ordered after fermentation. However, glutelin hydrolyzes to a greater extent and its secondary structure tends to be disordered after fermentation. Cakes made of the fermented corn flour show lower hardness and greater chewiness compared to those of cakes made of the ordinary corn flour. The obtained results indicate that the functional properties of corn flour can be successfully improved by the fermentation with L. plantarum Y1.

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Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch

et al. 2020

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Native corn starch is subjected to dual heat moisture (30 g per 100 g d.b.)/lactic acid (10 g per 100 g d.b.) treatment (HMLAx) at different temperatures (x = 90, 110, 130, and 150 °C), and is compared with heat moisture (HMx) treatment alone. Neither HMLAx nor HMx change the crystallinity type (A‐type) of the corn starch, but the relative crystallinity is lowered by 60–80%. Both treatments reduce the gelatinization enthalpy, but it is higher for HMLAx (≈70%), and induces reductions in rapidly digestible starch (up to ≈70%) and increases in slowly digestible starch (up to ≈35%) and resistant starch (RS) fractions. The variations are temperature dependent. A principal component analysis is carried out (9 formulations, 17 variables), showing that heat moisture and lactic acid act independently (p < 55%) in the modification of starch, giving rise to different physicochemical (solubility, viscoelasticity, relative crystallinity), thermal, and in vitro digestibility properties.

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Comparative study on effects of citric and lactic acid treatment on morphological, functional, resistant starch fraction and glycemic index of corn and sorghum starches

Cited by 51 publications

References 50 publications

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Changes in Structural and Physicochemical Properties of Corn Flour after Fermentation with Lactobacillus plantarum Y1

Effect of Combined Heat‐Moisture/Lactic Acid Treatment on the Physicochemical and In Vitro Digestibility Properties of Corn Starch

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