Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch

Yang, Qingyu; Liang, Qingcheng; Luo, Zhigang; Kong, Xiangli; Xiao, Zhigang; Wang, Pingping; Peng, Xichun

doi:10.1016/j.foodhyd.2017.03.011

Cited by 162 publications

(111 citation statements)

References 41 publications

Supporting

Mentioning

101

Contrasting

Order By: Relevance

“…The high R z of the proso millet used in this work can be attributed to high amylopectin content. The R z value was decreased by thermal treatment; this result is consistent with previous research (Yang et al, ; Zeng, Ma, Kong, Gao, & Yu, ). In addition, the decreased R z indicates a reduction in the branching degree.…”

Section: Resultssupporting

confidence: 92%

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

Proso millet starch was modified by heat–moisture treatment (HMT), autoclaving treatment (AT), and microwave treatment (MT). The effects of these treatments on the starch physicochemical, structural, and molecular properties were investigated. The amylose and resistant starch contents were increased by AT and MT, but only slightly by HMT. HMT and AT significantly increased the water‐holding capacity, to 172.66% and 191.63%, respectively. X‐ray diffractometry showed that the relative crystallinity of the HMT sample decreased by 20.88%, and the crystalline peaks disappeared from the AT and MT sample patterns. The thermal treatments decreased the proso millet starch molecular weight to 1.769 × 106, 7.886 × 105, and 3.411 × 104 g/mol, respectively. The thermal enthalpy decreased significantly in HMT. Modification significantly changed the pasting profiles of the native proso millet starch, and the peak viscosity, setback, and breakdown values decreased. These results clarify the mechanism of starch changes caused by thermal treatment.

show abstract

Section: Resultssupporting

confidence: 92%

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Zheng

Xiao

Yang

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Except for X1, the temperature parameters (To, Tp and Tc) had a significant positive relationship with the Mw of amylose, proportion of very long amylopectin branch chains (DP 25–36, DP ≥ 37) and CL (r = 0.94, 0.89, 0.82, 0.87; r = 0.94, 0.84, 0.88, 0.88; r = 0.93, 0.76, 0.73, 0.84, p < 0.05) but showed a significant negative correlation with the Mw of amylopectin and proportion of short average amylopectin branch chains (DP 6–12) (r = −0.84, −0.85, −0.71, r = −0.85, −0.89, −0.79 and −0.70, −0.76, −0.72, p < 0.05). This generally agreed with previous results for sweet potato starch 40 , waxy maize starch 41 , barley starch 42 , amaranth starch 43 and wheat starch 24 , which indicated that a higher proportion of short chains of DP 6–12 resulted in a lower gelatinization temperature and enthalpy, whereas a higher proportion of chains of DP 24–36, ≥37 was correlated with a higher gelatinization temperature. The enthalpy (ΔHg) and relative crystallinity had a significant correlation with short, long, very long amylopectin branch chains and CL (r = −0.96, 0.97, 0.88, 0.94 and r = −0.88, 0.86, 0.70, 0.79, p < 0.05).…”

Section: Discussionsupporting

confidence: 92%

Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties

Zhang

et al. 2017

Sci Rep

View full text Add to dashboard Cite

The molecular structure of starches isolated from five jackfruits (M2, M3, M4, M8 and X1) and its relationship with physicochemical properties were investigated. Although they had uniform amylose (AM) content, the five jackfruit starches displayed different physicochemical properties, including their pasting, thermal, crystal and texture properties. Furthermore, differences in the molecular structure (i.e., average weight-average molar mass (Mw) of amylose and amylopectin (AP) as well as the same AP fine structure) were also found in the five jackfruit starches. The results indicated that jackfruit starch with a larger Mw of amylose and proportions of DP 25–36, DP ≥ 37 and chain length had a lower peak viscosity, breakdown, final viscosity, setback and adhesiveness, but a higher pasting and gelatinization temperature, gelatinization temperature range, gelatinization enthalpy and relative crystallinity. Xiangyinsuo 1 hao (X1) starch, which originated from Xinglong in Hainan province, China, had special physicochemical properties, which were ascribed to its lower amylopectin Mw, smaller particle size, and perfect amylopectin structure. The results showed that the most important intrinsic factors that could determine the physicochemical properties of starch were its molecular structure, including the Mw of amylose and AP as well as a fine AP structure.

show abstract

“…The low breakdown of yellow potato starch indicated that this starch was less resistant to the effect of shear during heating. Hence, starches that could swell to a low degree exhibited a significant viscosity decrease after reaching the maximum (Yang et al ., ). The breakdown values of the three starch samples follow the order: red > purple > yellow, which supported the idea that the starch with higher content of amylose presented lower breakdown value (Kong et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…Compared to yellow potato starch, the red and purple potato starch had higher R z value. As Yang et al (2017b) reported higher R z means higher branching degree, the results of R z value in Table 2 indicated that the yellow potato starch had lower branching degree. The molecular weight analysis suggested that the starches from different coloured potatoes had different molecular characteristics.…”

Section: Granule Characteristicsmentioning

confidence: 84%

Composition, structure and physicochemical properties of three coloured potato starches

Yang

Xia

Junejo

et al. 2018

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Composition, structure and physicochemical properties of starch from red‐ and purple‐fleshed potatoes were investigated and compared to those of typical yellow‐fleshed potatoes. The starch from yellow has highest amylose (25.23%) content, following by purple (23.30%) and red (20.26%). The growth ring of the three starches differed, but granule morphology was largely similar. Each potato starch exhibited B‐type crystalline patterns, with crystallinity ranging from 20.33% to 22.25%. The molecular weights and z‐average radius of gyration exhibited significant difference among the three starch samples. The branch chain length distribution showed that purple potato starch had highest population of A chains and lowest population of B1 chains. Moreover, the pasting properties of the three samples differed remarkably. The purple (90.92%) and red (86.41%) potato starches presented extremely good light transmittance compared with the yellow potato starch (34.03%). Dynamic rheological analysis showed that all samples possessed a weak elastic gel‐like structure.

show abstract

Effect of microwave irradiation on internal molecular structure and physical properties of waxy maize starch

Cited by 162 publications

References 41 publications

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Effects of heat–moisture, autoclaving, and microwave treatments on physicochemical properties of proso millet starch

Molecular structure of starch isolated from jackfruit and its relationship with physicochemical properties

Composition, structure and physicochemical properties of three coloured potato starches

Contact Info

Product

Resources

About