Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch

Zheng, Yuxue; Chai, Ziqi; Kong, Xiangli; Chen, Shiguo; Ye, Xingqian; Tian, Jinhu

doi:10.1016/j.foodchem.2022.134153

Cited by 29 publications

(14 citation statements)

References 24 publications

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“…1 (D–F), pearling did not significantly change the starting temperature (T o ), peak temperature (T p ) and ending temperature (T c ) of HBF of the three varieties. The ΔH value decreased slightly (P ≥ 0.05) except QB13 at 8 % PR, which could be attributed to the increase of not gelatinized starch ( Zheng et al, 2022 ). Pearling treatment decreased the water bound to the dietary fiber, which might increase the water transmission rate in the gelatinization system and accelerate the gelatinization process of starch ( Wang et al, 2022 ).…”

Section: Resultsmentioning

confidence: 93%

Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles

et al. 2023

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Section: Resultsmentioning

confidence: 93%

Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles

et al. 2023

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“…These outcomes can be ascribed to the enhanced interplay between amylose molecules and/or amyloseamylopectin, coupled with the elevation in perfect crystalline architecture during ANN (Zheng et al, 2023). These structural changes make it more challenging for enzymes to penetrate and hydrolyze starch internally (Su et al, 2020).…”

Section: In Vitro Digestibilitymentioning

confidence: 99%

“…ANN may disrupt the least stable structures of starch, leading to recrystallization or rearrangement of starch molecular chains (Guo et al, 2020). ANN can also enhance the gelatinization characteristics of starch (Chi et al, 2019), reduce its swelling power and solubility (Yadav et al, 2013), and strengthen the microcrystalline structure of starch, making it di cult for enzymes to penetrate and hydrolyze starch internally, thus reducing the rate of starch hydrolysis (Zheng et al, 2023). However, the effects of ANN on starch vary depending on the sources.…”

Section: Introductionmentioning

confidence: 99%

In vitro digestion, physicochemical and structural properties of rice starch dual-treated with radio frequency dry heating and annealing treatment

Dong,

Li,

Cui

et al. 2024

Preprint

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Radio frequency dry heating treatment combined with annealing treatment (RFDHT-ANN) was applied in this study to investigate the effects of the combined treatment on the digestibility, pasting properties, and multiscale structure of rice starch (RS). In practice, the combined modification treatment did not change the crystal type but resulted in a change in the microscopic morphology of RS. The dual treatment improved the amylose content, solubility, particle size, relative crystallinity and gelatinization transition temperature but declined the starch's swelling power. The lowest enzymatic digestibility was found with a decrease of 9.05% of rapidly digestible starch but an increment of 1.69% of slowly digestible starch and 7.38% of resistant starch. Compared with native starch, the characteristic peak of modified starches at 20.2° (2θ) was weakened. Furthermore, the dual treatment noticeably decreased the gelatinating viscosity of RS. This study provides innovative ideas for improving starch-based, slowly digestible foods in the future.

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“…Based on the in vitro digestibility determined through the hydrolysis of starch by a mixture of α-amylase and amyloglucosidase, starch can be classified into rapid digestible starch (RDS, completely digested within 20 min), slowly digestible starch (SDS, digested between 20 and 120 min), very-slowly digestible starch (Very-SDS, digested between 120 min and 16 h), and resistant starch (RS, not fully digested in 16 h) [20]. Though much previous literature has demonstrated the effects of ANN on resistant starch content, the outcome actually depends on the starch source and annealing conditions [14,[17][18][19][20]24,27,33,38]. Table 5 showed the effect of continuous and cycled ANN treatments on the in vitro digestibility of water caltrop starch.…”

Section: In-vitro Digestibilitymentioning

confidence: 99%

“…During ANN, the excess water penetrates the soft amorphous regions and improves alignments by providing necessary chain mobility and movements of the double helices throughout annealing [12,13]. It also contributes to limited but reversible swelling of the starch granules, which allows for mobility in the crystalline domains [14]. The influence of annealing on starch depends on the starch source and annealing conditions [15].…”

Section: Introductionmentioning

confidence: 99%

Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch

Chung,

Lai

2023

Foods

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The effects of treatment time of continuous annealing (ANN) and cycle numbers of cycled ANN on the structural, physicochemical, and digestive properties of water caltrop starch were studied under 70% moisture at 65 °C. It was found that continuous and cycled ANN have no significant effects on the morphology of starch granules. However, the relative crystallinity and content of resistant starch increased pronouncedly, possibly due to crystalline perfection, which also led to the rise in gelatinization temperature and the narrowed gelatinization temperature range of starch. The treatment time in continuous ANN generally showed a pronounced effect on the rheological properties of water caltrop starch. During pasting, the breakdown viscosity and setback viscosity of all treatment decreased, implying that ANN modified starch was less susceptible to the condition in heating and continuous shearing, and less likely to cause short-term retrogradation. In contrast, peak viscosity decreased with increasing treatment time of continuous ANN, indicating crystalline perfection restricted the swelling of starch granules and viscosity development during pasting process, which was consistent with the results of steady and dynamic rheological evaluation. All ANN-modified samples showed pseudoplastic behavior with weak gel viscoelastic characteristic. Under a total annealing time of 96 h, the pasting and rheological properties of water caltrop starch were essentially less affected by annealing cycle numbers. However, multistage ANN showed stronger resistance to enzyme hydrolysis.

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Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch

Cited by 29 publications

References 24 publications

Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles

Effect of pearling on nutritional value of highland barley flour and processing characteristics of noodles

In vitro digestion, physicochemical and structural properties of rice starch dual-treated with radio frequency dry heating and annealing treatment

Effects of Continuous and Cycled Annealing on the Physicochemical Properties and Digestibility of Water Caltrop Starch

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