Effect of steam explosion pre-treatment on molecular structure of sweet potato starch

Li, Guanglei; Chen, Mengxue; Li, Fēi; Zeng, Jie; Sun, Junliang

doi:10.4314/tjpr.v16i5.20

Cited by 8 publications

(8 citation statements)

References 7 publications

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“…Both SDF extracts contained fucose, arabinose, galactose, glucose, xylose, and mannose, arabinose, galactose, and mannose. e high temperature and pressure during SE treatment may have destroyed some glucosidic bonds [41].…”

Section: 6mentioning

confidence: 99%

Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

Shen

Kang

Quan

et al. 2019

Journal of Chemistry

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Black soybean hull was subjected to steam explosion (SE) treatment under different conditions to improve the yield and properties of soluble dietary fiber (SDF) extract. Optimal conditions for SE treatment were found to be moisture content of 15%, pressure level of 1.0 MPa, and treatment time of 80 s. Under these conditions, the yield of SDF increased from 10.20% to 17.49%. In addition, structural and functional properties of SDF from untreated and SE-treated black soybean hull were investigated. Soluble dietary fiber extracted from SE-treated hull exhibited lower molecular weight and improved functional properties, such as cholesterol-binding capacity, when compared to SDF extracted from untreated soybean hull. In addition, SDF extracted from SE-treated black soybean hull showed a rough surface structure, while a smooth surface structure was found for SDF extracted from the untreated hull. The obtained results indicate that SE treatment can be successfully used to enhance the yield and the property of yolk cholesterol absorption of SDF adsorption of yolk cholesterol functional properties of SDF from black soybean hull.

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Section: 6mentioning

confidence: 99%

Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

Shen

Kang

Quan

et al. 2019

Journal of Chemistry

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“…The native sago starch (NA) was treated with steam explosion (SE) treatment following the methods with modification. [13,18] Native sago starches and distilled water with ratio (1:12) were added into a cylinder of SE reactor. The slurry in SE reactor was treated at 140°C then the materials extruded from the cylindrical were collected and dried in a cabinet dryer.…”

Section: Treatment Steam Explosion Sago Starchesmentioning

confidence: 99%

“…One of the alternatives to physical modifications of starch could be done by a steam explosion. [13] Hydrothermal steam explosion is a modification option that offers a potential method for changing the functional properties and hydrolyzing the glycosidic of the starch with low cost and environmentalfriendly method. [14] Steam explosion (SE) technology is a hydrothermal pretreatment in which the material exposed with high-pressure saturated steam, followed formation of organic acids during the process, and shearing forces resulting in the expansion of the moisture.…”

Section: Introductionmentioning

confidence: 99%

“…[15] The energy in the form of steam causes the expansion of water vapor and hydrolyzing of the glycosidic bonds. [13] The occurrence of hydrolyzed glycosidic bonds conducts an increase in the solubility of starches. Application of SE in cellulose is a pre-treatment to make the cellulose disrupt the crystalline structure to be more accessible for enzymatic hydrolysis processes in bioethanol production.…”

Section: Introductionmentioning

confidence: 99%

“…[16] Modification of potato starch with a steam explosion decreased the molecular weight and crystallinity because the amylopectin degraded the 1,6-α-glycosidic bond thereby reducing the number of large molecules (amylopectin) and breaking the 1,4-α-glycosidic linkages in the long amylose chain to the shorter amylose chain in potato starches. [13] The decrease in the molecular weight can increase the solubility of the starch. A pretreatment SE decreased the crystallinity of cellulose from 52.1% to 25.9%.…”

Section: Introductionmentioning

confidence: 99%

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Structural and rheological properties of modified sago starch (Metroxylon sagu) using treatment of steam explosion followed by acid-hydrolyzed as an alternative to produce maltodextrin

Hartiningsih

Pranoto

Supriyanto

2020

International Journal of Food Properties

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The effects of steam explosion (SE) treatment, acid hydrolysis (AH), and the combination of steam explosion and acid hydrolysis treatment (SE+AH) on structural and rheological properties of sago starch were investigated. Steam explosion (SE) is a hydrothermal pre-treatment in high-pressure which caused the expansion of water vapor and hydrolyzing the material into low molecular weight. It is a potential method for changing the structural and functional properties by hydrolyzing the starch with low cost and environmentally friendly. Sago starch and distilled water (1:12) were added into a cylinder of SE reactor at 140°C. The slurry was exploded when the temperature reached. And then sago starch was hydrolyzed in hydrochloric acid at 50°C, 60°C, 70°C for 1, 1.5, 2 h. The solubility, dextrose equivalent, hygroscopicity, viscosity, crystallinity, and rheological properties of acid-hydrolyzed sago starches (AH) were analyzed. Steam explosion (SE) treatment increased the solubility up to 40.1%; meanwhile, the combination of SE+AH increased the solubility up to 70.8%. While the viscosity decreased with increasing degree of acid hydrolysis (i.e. from 2155 cP to 27 cP). The results showed that combination SE+AH could be an effective method to produce maltodextrin. The combination of SE+AH at 70°C for 2 h has dextrose-equivalent value was increased up to 11.97 almost similar to the dextrose equivalent of maltodextrin. It changed the morphology and decreased the crystallinity up to 9.6%. Thus, SE+AH methods could be used to modify properties of starch for a specific product such as maltodextrin.

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Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)

Zhao

Kuang

Wang

et al. 2020

LWT

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Effect of steam explosion pre-treatment on molecular structure of sweet potato starch

Cited by 8 publications

References 7 publications

Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

Yield and Physicochemical Properties of Soluble Dietary Fiber Extracted from Untreated and Steam Explosion-Treated Black Soybean Hull

Structural and rheological properties of modified sago starch (Metroxylon sagu) using treatment of steam explosion followed by acid-hydrolyzed as an alternative to produce maltodextrin

Effect of steam explosion on physicochemical properties and fermentation characteristics of sorghum (Sorghum bicolor (L.) Moench)

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