Effect of dual modification of sonication and γ-irradiation on physicochemical and functional properties of lentil ( Lens culinaris L.) starch

Majeed, Toiba; Wani, Idrees Ahmed; Hussain, Peerzada R.

doi:10.1016/j.ijbiomac.2017.03.110

Cited by 75 publications

(34 citation statements)

References 47 publications

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“…So the increase in OAC capacity may be assumed to be a physical change which is brought up by degradation of cross linked starch that increases the pore size and allows more oil to be entrapped. Similar results were also reported by Majeed et al [51] On the other hand polarity of the starch after US treatment is dependent upon degradation of starch into hydrophilic groups including monosaccharides and disaccharides that have higher affinity for water than starch, thus increasing the water absorption capacity of starch [52] . As evident from our results both the functional properties displayed significant increase (p ≤ 0.05), hence we conclude that increased polarity after US treatment displayed no significant effect on OAC.…”

Section: Resultssupporting

confidence: 88%

Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties

Noor

Gani

Jhan

et al. 2021

Ultrasonics Sonochemistry

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Highlights Resistant starch type 2 (RS) isolated from lotus stem. RS subjected to ultrasonication (US) at different power. US treatment improved the functional properties of RS. US increased anti-oxidant, bile acid binding and lipase inhibitory activity. In vitro glycemic index after ultrasonication however showed increasing trend.

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Section: Resultssupporting

confidence: 88%

Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties

Noor

Gani

Jhan

et al. 2021

Ultrasonics Sonochemistry

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“…Gel hardness of the modified starches was also lower than that of the native counterpart. Similar changes in structure and functional properties were also described for ultrasonicated lentil starch (Majeed et al., 2017).…”

Section: Modifications Of Pulse Starchessupporting

confidence: 76%

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Ren

Yuan

Chigwedere

et al. 2021

Comp Rev Food Sci Food Safe

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Pulse crops have received growing attention from the agri‐food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co‐product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C‐type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea—a high‐amylose mutant of this pulse crop—possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.

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“…157. 32 The antioxidant activity conducted by the FRAP and SRSA methods of encapsulated extracts showed a more stable behavior than those obtained for the free extract, irrespective of the carrier material used. However, the antioxidant power of the encapsulated extracts was less than the free extract.…”

Section: Frap D0mentioning

confidence: 85%

“…Quinoa is rich in essential amino acids, especially lysine, which is virtually absent in some grains and wheat [31]. Lentils (Lens culinaris), on the other hand, are legumes having from 24% to 30% protein content depending on the genotype and growing conditions [32]. Likewise, their proteins correspond to the globulin and albumin type, with a molecular weight ranging from 14 to 66 kDa.…”

Section: Introductionmentioning

confidence: 99%

Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (Bixa orellana L.)

et al. 2020

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This study aimed to assess the thermal stability of the bioactive compounds from annatto seed extract, encapsulated by ionic gelation using quinoa proteins, lentil proteins, soy proteins, and sodium caseinate as carrying materials. The 10.0% aqueous dispersions of the different proteins (carriers) were prepared and mixed with the annatto seed extract. The dispersions were then extruded into a calcium chloride solution to induce the extract encapsulation. The capsules were characterized by encapsulation efficiency, particle size, infrared transmission spectroscopy, confocal microscopy, and scanning electron microscopy (SEM). The antioxidant and antimicrobial activities, the polyphenol compounds, and bixin content from the free and encapsulated extract were assessed once stored for 12 d at different temperatures (4 °C, 25 °C, and 65 °C). The results demonstrated the ability of the proteins to encapsulate the annatto extract with encapsulation efficiencies ranging from 58% to 80%, where the protein structure and amino acid content were the relevant factors to obtain high encapsulation efficiencies. The free extracts stored at 65 °C for 12 d experienced a degradation of bixin and polyphenol compounds, respectively. Conversely, the encapsulated extract had degradations from ~34.00% to ~4.05% for polyphenol compounds and ~20.0% for bixin, respectively. These proteins have a potential encapsulation capacity of annatto extract by ionic gelation.

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Effect of dual modification of sonication and γ-irradiation on physicochemical and functional properties of lentil ( Lens culinaris L.) starch

Cited by 75 publications

References 47 publications

Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties

Resistant starch type 2 from lotus stem: Ultrasonic effect on physical and nutraceutical properties

A current review of structure, functional properties, and industrial applications of pulse starches for value‐added utilization

Use of Plant Proteins as Microencapsulating Agents of Bioactive Compounds Extracted from Annatto Seeds (Bixa orellana L.)

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