Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch

Huang, Tingting; Deming, Zhou; Jin, Zhengyu; Xu, Xueming; Chen, Hanqing

doi:10.1016/j.foodhyd.2015.10.002

Cited by 224 publications

(129 citation statements)

References 43 publications

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“…The resulting rigid structure could restrict the swelling of starch granules. This result was consistent with previous reports, where the swelling power was reduced during HMT of rice starch [20], sweet potato starch [3] and sorghum starch [21]. Debranching treatment by pullulanase produces partially debranched amylopectin which can act like amylase and create highly crystalline structures, and thus further reduce the swelling power of EHMT starch [11].…”

Section: Swelling Power and Solubilitysupporting

confidence: 93%

“…Compared to the native starch, HMT has been shown to increase the gelatinization temperatures (most pronounced for T o and least for T c ) and decrease the gelatinization temperature range, which is consistent to other starches [3,24]. It is reported that recrystallized amylopectin melts in the temperature range from 40 to 100˝C, while amylose crystallites melt at much higher temperature ranged from 120 to 170˝C [14].…”

Section: Thermal Propertiessupporting

confidence: 80%

“…The bands at around 1159 cm −1 and 1083 cm −1 are associated to the ordered structures of starch, while the Compared with the relative crystallinity of native starch sample (36.14%), those of HMT and EHMT starches (33.72% and 35.68%) were both decreased, which was due to the damage of the crystalline region and partial gelatinization of the starch granules during HMT. The enzyme debranching combined HMT caused a higher crystallinity than HMT alone, which could be explained by the higher RS content after debranching [3].…”

Section: Ft-ir Spectroscopymentioning

confidence: 99%

“…Sweet potato starch is suitable for the production of resistant starch [3,4], which is a value added starch product with increasing market demand.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Zheng

Wang

et al. 2016

Molecules

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Abstract:Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.

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Section: Swelling Power and Solubilitysupporting

confidence: 93%

Section: Thermal Propertiessupporting

confidence: 80%

Section: Ft-ir Spectroscopymentioning

confidence: 99%

“…Sweet potato starch is suitable for the production of resistant starch [3,4], which is a value added starch product with increasing market demand.…”

Section: Introductionmentioning

confidence: 99%

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Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Zheng

Wang

et al. 2016

Molecules

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“…This decrease has been attributed to transformation of amylose into a helical form, higher interaction between amylose and amylopectin molecules, and further strengthing of intramolecular bonds and assuming more ordered configuration during repeated autoclaving-retrogradation treatment (Gunaratne, & Hoover, 2002). Similar observations have recently been made on sweet potato starch due to repeated heat-moisture treatments (Huang et al, 2016).…”

Section: Swelling Power and Solubility Indexsupporting

confidence: 57%

In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch

et al. 2016

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Starch, Treatment, and Modification

Wang

Ren

Wang

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Starch is a homopolysaccharide composed of glucose units and has the advantages of low cost, biodegradability, renewability, and availability. Native starch is not always suitable for many applications. Therefore, modification of starch is studied to improve the functional limitations of native starches. Starch modification generally includes physical, chemical, enzymatic, and genetic bioengineering methods. The modification of starch is a reliable protocol with countless possibilities to generate novel starches with new functional properties and added value for various food and nonfood applications. This article reviews the structures and functional properties of physically, chemically, enzymatically, genetically, and dually modified starches and their applications in industry.

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Effect of repeated heat-moisture treatments on digestibility, physicochemical and structural properties of sweet potato starch

Cited by 224 publications

References 43 publications

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato

In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch

Starch, Treatment, and Modification

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