Effect of enzymatic hydrolysis on digestibility and morpho-structural properties of hydrothermally pre-treated red rice starch

Almeida, Raphael Lucas Jacinto; Santos, Newton Carlos; Lima, Wildson Bernardino de Brito; Padilha, Carlos Eduardo de Araújo; Rios, Nathália Saraiva; Santos, Everaldo Silvino dos

doi:10.1016/j.ijbiomac.2022.09.089

Cited by 15 publications

(2 citation statements)

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“…It can be seen that the starch digestibility of all samples of FBR increased rapidly at first, then gradually peaked, and finally tended to be stable. Wei et al (2023) reported a similar behavior for in vitro digestibility of brown rice pretreated with ascorbic acid and by Almeida et al (2022) for hydrothermally pretreated red rice starch.…”

Section: In Vitro Digestion Of Fbrmentioning

confidence: 62%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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Background and ObjectivesThe objective of this work was to evaluate the processing of black rice grains to obtain flour and to verify the influence of pretreatments on mass transfer, in vitro digestibility, and technological properties. The grains were submitted to heat moisture treatment (HMT) with a final humidity of 30% at 110°C for 2 h, black rice pretreatment with ethanol (BRE) in the proportion 1:1 (wt/wt) for 5 min/25°C, and high hydrostatic pressure (HHP) under conditions of 200 MPa for 10 min/25°C. Then, the grains were dried at 60°C at an air velocity of 1.5 m/s and ground in an electric multigrain grinder. Was analyzed the mass transfer, in vitro digestion, water, oil, and milk retention capacity, total phenolic compounds (TPC), total anthocyanins (TA), antioxidant activities by (2,2′‐azino‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic) acid, 2,2‐diphenyl‐1‐picrylhydrazyl, ferric‐reducing antioxidant power, and oxygen radical absorbance capacity Surface appearance by scanning electron microscopy, and thermal analysis by differential scanning calorimetry was carried out.FindingsThe grains when submitted to the HHP obtained a reduction of 58.82% in the drying time, while the HMT promoted an increase of 23.5% when compared to the control. The pretreatments influenced the in vitro digestibility, where the HHP had the highest value (86.33), as well as the highest water, oil, and milk retention capacities. BRE positively impacted TPC, TA, and antioxidant activities regardless of the methods used. HMT promoted the formation of cavities, fissures, and holes on the surface, resulting in a rough appearance and presenting greater thermal resistance with an enthalpy of 12.35 J/g.ConclusionsThis research paved the way for potential commercial applications of black rice flour as an ingredient in functional foods.Significance and NoveltyThis study adds to the significance and novelty of research on black rice processing by evaluating the influence of different pretreatments on mass transfer, in vitro digestibility, and technological properties.

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Section: In Vitro Digestion Of Fbrmentioning

confidence: 62%

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

et al. 2023

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“…This result may be due to the formation of a flat structure of the starch chains in S through the interaction of hydroxyl groups [ 35 ]. In contrast, SC-Ca-N3 contains many crosslinking bonds between the starch chains, which impede the interactions between the starch chains, hindering the movement and stacking of these chains and ultimately forming a porous mesh surface [ 36 , 37 ]. The ionic synergistic double crosslinking reaction promotes the formation of dense gel reticular porous structures.…”

Section: Resultsmentioning

confidence: 99%

Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification

Wei,

Wu,

Zhang

et al. 2023

Foods

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Crosslinking is a promising method to modulate the gel properties of food-grade starch gels. Still, the poor crosslinking effect of a single type of crosslinker limits the application of this method in starch gel modification. In this study, an Ca2+ synergistic multiple crosslinking modification method was proposed to prepare crosslinked starches with good gel properties and setting. The rheological properties of the samples were tested. The modified sample (SC-Ca-N3, G′ = 1347 ± 27) showed a 79% improvement compared to the starch without synergistic crosslinking modification (SC-N, G′ = 752 ± 6). The elastic modulus of starch gels can be adjusted by changing the degree of the crosslinking reaction. The results of nonlinear rheological Lissajous curve analysis showed that the synergistically crosslinked gel system strongly resisted deformation. In addition, the microstructure of the modified samples was characterized using scanning electron microscopy. The XPS, FTIR, and XRD results indicated that multiple molecular forces participate in the synergistic crosslinking reaction.

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Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch

et al. 2023

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The aim of this study is to investigate the effects of isolated and/or combined enzymatic and annealing treatments on the technological properties of black rice starch. The modification is carried out through an annealing process at 50 °C for 24 h, followed by the process of enzymatic modification by the action of transglucosidase (25 kU mL −1 ). Enzymatic hydrolysis with transglucosidase is improved as a result of the annealing action, which resulted in 7.6%. The size and shape of the starch granules are not modified by the thermoenzymatic treatments, only agglomeration of the granules in native starch modified with transglucosidase. The annealing treatment promotes a 20.60% reduction in crystallinity and a change in the type of lens from type A to Vh. Modified starch shows higher thermal and mechanical resistance when compared to native starch. The results contribute to a better understanding of the combination of annealing in enzymatic modification with transglucosidase for black rice starch.

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Effect of enzymatic hydrolysis on digestibility and morpho-structural properties of hydrothermally pre-treated red rice starch

Cited by 15 publications

References 70 publications

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties

Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification

Influence of Annealing Process Combined with Enzymatic Modification with Transglucosidase on Black Rice Starch

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