Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility

Xu, Xiaoxing; Chen, Yongzhi; Luo, Zhigang; Lu, Xuanxuan

doi:10.1016/j.lwt.2018.09.072

Cited by 84 publications

(47 citation statements)

References 29 publications

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“…The XRD result suggests that microwave heating did not alter the crystalline pattern of cassava starch. Earlier researchers also reported that microwaving did not change the crystalline type of waxy maize starch (Lewandowicz et al ., 2000; Luo et al ., 2006; Yang et al ., 2017), normal maize (Xu et al ., 2019), wheat starch (Lewandowicz et al ., 2000) and Bambara groundnut starch (Oyeyinka et al ., 2019). However, Nawaz et al .…”

Section: Resultsmentioning

confidence: 99%

“…A study by Xu et al . (2019) reported that while native normal maize starch with A‐type crystallinity remained unchanged after microwaving, the potato starch sample changed from B‐type to A. The variation in crystalline type results after microwaving will therefore depend on starch structure and prevailing conditions during microwaving.…”

Section: Resultsmentioning

confidence: 99%

“…In terms of crystallinity, starch may be classified into two major polymorphic forms (A and B) and the third (C‐type) is a mixture of type A and B. The A‐type starch crystallites have double helices that are closely packed with only four inter‐helical water molecules and the centre of lattice contains a pair of double helices, while the B‐type is more hydrated with 36 inter‐helical water molecules (Pérez & Bertoft, 2010; Xu et al ., 2019). The difference in the packing arrangement could also account for the variation observed in the XRD patterns after microwave treatment.…”

Section: Resultsmentioning

confidence: 99%

“…However, Nawaz et al (2018) found that the C-type crystallinity pattern of lotus starch changed slightly to a mixed crystal type of C A and C B after microwaving. A study by Xu et al (2019) reported that while native normal maize starch with A-type crystallinity remained unchanged after microwaving, the potato starch sample changed from B-type to A. The variation in crystalline type results after microwaving will therefore depend on starch structure and prevailing conditions during microwaving.…”

Section: Crystallinitymentioning

confidence: 99%

See 3 more Smart Citations

Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

Oyeyinka

Akinware

Bankole

et al. 2020

Int J of Food Sci Tech

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The effect microwaving power and time on the functional, pasting and thermal properties of cassava starch was investigated. Cassava starch at a moisture content of 30% was microwaved at 600 and 700 W for 0, 5, 15, 30 and 60 s following a preliminary study. Microwaving power and time did not alter the crystalline pattern of the starch, but there were obvious changes in the starch morphology. Starch colour was significantly (P ≤ 0.05) altered by microwave heating, with the total colour difference increasing from 4.85 to 43.01. Microwave treatment increased starch gelatinisation temperatures but decreased the swelling power, water absorption capacity and the relative crystallinity. These changes were influenced by microwave heating power and time. The results further revealed that the peak viscosity (3714.00-1947.00 cP) and setback ratio (1.70-1.49) decreased with increasing microwave heating time. However, breakdown viscosity (322.67-897.63 cP) and pasting temperature (1947.00-3714.00°C) increased.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Crystallinitymentioning

confidence: 99%

See 2 more Smart Citations

Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

Oyeyinka

Akinware

Bankole

et al. 2020

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Figure showed the XRD diffraction patterns and the relative crystallinity of starch samples. Cassava starch had obvious diffraction peaks at 15.0°, 17.1°, and 23.3°, and a slightly diffractive peak at 18.3°, which was a typical A‐type crystalline structure (Xu, Chen, Luo, & Lu, ). It could be seen from Figure that the relative crystallinity decreased from 30.7% to 26.4% after ultrasonic treatment for 1 min and it could be inferred that ultrasonic treatment destroyed a part of the crystalline structure.…”

Section: Resultsmentioning

confidence: 99%

Preparation of octenyl succinic anhydride‐modified cassava starch by the ultrasonic‐assisted method and its influence mechanism

Zhang

Yu²,

Ding

et al. 2019

J Food Process Preserv

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As an effective physical method for starch modification, ultrasonic treatment can significantly improve the chemical activity and quality of starch, but its mechanism needs to be further investigated. In this paper, ultrasonic‐modified cassava starch and octenyl succinic anhydride (OSA)‐modified cassava starch with low degree of substitution were prepared under ultrasonic conditions. The effects of ultrasound on the structure and properties of native cassava starch and the quality of OSA‐modified cassava starch were studied. The results showed that the crystallinity decreased from 30.7% to 26.4%, the reaction efficiency increased from 62.28% to 66.20%, and other characteristics also changed after 1 min of ultrasonic treatment. While the structure and properties of cassava starch changed differently after ultrasonic treatments for 8 min and 32–60 min. Consequently, these changes showed that ultrasonic treatment had a significant mechanochemical effect on starch granules. The quality of OSA‐modified cassava starch was improved significantly and its influence mechanism was analyzed by the mechanochemistry theory. Practical applications During the esterification of starch, the dense arrangement of crystalline regions limits the reaction of esterifying agents with starch granules. This study showed that ultrasound exerted strong mechanical forces on starch granules, which promoted the production of free radicals and increased the free energy of starch molecules. Besides, the increase of mechanochemical active sites in starch granules was conducive to the homogeneous reaction of octenyl succinic anhydride (OSA) and starch molecules. Therefore, the quality of OSA‐modified cassava starch prepared by ultrasonic‐assisted treatment was significantly improved. This study provides a reference for the application of ultrasonic technology in other fields and also lays a theoretical basis for the industrial development of high performance‐modified starch.

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Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour

Oladunjoye,

Olaoluwa

2024

J Sci Food Agric

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BackgroundThe use of an emerging technique of microwave‐assisted roasting on tiger nut flour was investigated. Tiger nuts were submitted to microwave irradiation at 450, 600 and 900 W each at 5, 10 and 15 min and milled to flour. The flours were analyzed for proximate, bioactive, techno‐functional, morphological, thermal and storage composition, while the untreated sample represents the control.ResultsResults obtained revealed that microwave treatment significantly (p < 0.05) elicited varied modifications in the proximate composition and techno‐functional properties. However, the treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of tiger nuts (TGN) resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation and starch‐protein complexes occasioned by microwave treatment was evidenced in the functional group analysis, morphological agglomeration, increased particle size and thermal properties. Furthermore, treatment enhanced the microbiological qualities of flour after 8 weeks of storage.ConclusionThe significance of this study shows that microwave treatment offers an excellent physical modification to the nutritional, functional, sensory, colour properties and safety attributes of tiger nut flour for increased food application. A development which could present potential opportunities in novel food formulation by food and agro‐inclined industries.This article is protected by copyright. All rights reserved.

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Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility

Cited by 84 publications

References 29 publications

Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

Influence of microwave heating and time on functional, pasting and thermal properties of cassava starch

Preparation of octenyl succinic anhydride‐modified cassava starch by the ultrasonic‐assisted method and its influence mechanism

Effect of microwave‐assisted treatment on proximate, techno‐functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour

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