Effects of dry heat treatment on the structure and physicochemical properties of waxy potato starch

Liu, Ke; Hao, Yacheng; Chen, Yun; Gao, Qunyu

doi:10.1016/j.ijbiomac.2019.03.146

Cited by 85 publications

(36 citation statements)

References 30 publications

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“…The increase in SDS and RS upon DHT may be due to the esterification or cross‐linking structure formation that occurs between cornstarch and amino acids during DHT. [ 11,17 ] The second reason may be due to the formation of perfect surface on granules during DHT, [ 1 ] which can prevent starch molecules from disruption.…”

Section: Resultsmentioning

confidence: 99%

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Synergistic Effect of Charged Amino Acid Combined with Dry Heating Treatment on Physicochemical Properties and In Vitro Digestibility of Cornstarch

et al. 2020

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To improve processability and nutritional properties, normal cornstarch is modified by dry heating treatment (DHT) at different heating temperatures (70, 100, and 130 °C) for different heating times (0, 2, 12, 48 h) after mixing with various amino acid types (aspartic acid and lysine). The combination treatment effectively retards the starch digestibility. Among all samples, the rapidly digestible starch content of lysine–cornstarch mixture after being heated at 130 °C for 12 h is the lowest (14.1%), which decreases by 13% as compared to cornstarch. The gelatinization temperatures, gelatinization enthalpy, and relative crystallization of the combination treated cornstarch increases while no significant changes are observed in the X‐ray diffraction and Fourier transform infrared spectroscopy of those starches. With increasing DHT temperature or prolonged DHT time, the viscosity of the heated aspartic acid–cornstarch mixture decreases, while that of the heated lysine–cornstarch mixture increases. Cluster analysis indicates that there are obvious differences between the samples with added aspartic acid and adding lysine. The combination treatment at 130 °C shows a more significant effect on the properties of AA‐CS.

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Section: Resultsmentioning

confidence: 99%

“…As an abundant and available carbohydrate polymer from plant source, [ 1 ] cornstarch is widely used in food industry as thickener and stabilizer. However, native normal cornstarch containing medium amylose content (20–30%) exhibits some undesirable deficiencies, such as retrogradation tendency and high digestibility.…”

Section: Introductionmentioning

confidence: 99%

Synergistic Effect of Charged Amino Acid Combined with Dry Heating Treatment on Physicochemical Properties and In Vitro Digestibility of Cornstarch

et al. 2020

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“…Native CS and CS/KGM mixtures (1%, w/v) were measured at different temperatures (60, 70, and 95 °C) over 30 min period. One aliquot (about 20 µL) was placed directly on a clean microscope slide with a cover slip [20]. The starch granules were observed by a polarized light microscopy (BX43, Olympus, Tokyo, Japan) and pictures were captured at a magnification of 200×.…”

Section: Polarized Light Microscopymentioning

confidence: 99%

“…At 95 °C, the CS was gelatinized (Section 3.1) accompanied by disruption of semi-crystalline structure and the absence of Maltese cross ( Figure 4A3). The high temperature promoted transference of heat energy into the interior of starch granules, resulting in destruction of double helices structure [20]. KGM somewhat protected the inner semi-crystalline structure of CS from being destroyed by thermal treatment, and thereby partially kept the Maltese crosses at 70 °C ( Figure 4B2-E2).…”

Section: Morphological Structure Of Starch Granulesmentioning

confidence: 99%

The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch

Liu

Chen

Fang

et al. 2021

Foods

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The addition of hydrocolloid is an effective method to improve the properties of native starch. However, few studies have investigated the effects of konjac glucomannan (KGM) on canna starch (CS). In this study, the effects of various KGM concentration on the pasting, rheological, textural, and morphological properties of CS were investigated. The addition of KGM significantly increased CS’s pasting viscosities. Incorporation of KGM in CS at a relatively high level (1.2% w/w) exerted a significant influence on the pasting properties of CS. The consistency coefficient of CS was notably increased by KGM (from 43.6 to 143.3 Pa·sn) and positively correlated positive with KGM concentration. KGM concentration at a relatively high level (1.2% w/w) increased the elasticities and cohesiveness of CS by 53.3% and 88.0%, respectively, in texture profile analysis. The polarized optical microscope images indicated that KGM played an important part in protecting the crystalline structure of CS during heating. A denser porous microstructure with a filamentous network was observed in gelatinized KGM/CS mixtures as compared with the CS control. This research advances the knowledge of interactions between KGM and CS and opens possibilities to improve rheological properties of CS and to develop its new functionalities with KGM addition.

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“…Some studies have already been conducted evaluating the impact of temperature and drying time on food composition. Miranda et al (2010) evaluated the effect of drying temperature (40, 50, 60, 70 and 80 °C) on phenolic content and antioxidant capacity of quinoa seeds, Multari et al (2018) studied the influence of drying temperature (60 and 70 ºC) on the contents of phenolic compounds and carotenoids in quinoa seeds, and Liu et al (2019) assessed heat treatment (65, 80 and 95 °C) on the physicochemical composition of potato. Thus, the objective of the present study was to determine the best drying condition of biofortified sweet potato pulp for the maintenance of its nutrients.…”

Section: Introductionmentioning

confidence: 99%

Functional characterization of biofortified sweet potato flour dried at different temperatures

Souza¹,

Resende²,

Pilon

et al. 2020

Int J Innov Educ Res

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Sweet potato (Ipomoea batatas (L.) Lam.) is an abundant source of carotenoids, and the processing of its tubers as flour is an alternative to add value and expand its use. The objective was to characterize flour from the pulp of biofortified sweet potato dried at different drying temperatures. Biofortified sweet potatoes (accession CNPH1210) were dried in a forced air ventilation oven, under four temperature conditions: 45, 55, 65 and 75 °C. Drying continued until the sliced roots reached moisture content of 14 % (d.b.). Fibers, phenolic compounds, carotenoids, β-carotene, antioxidant capacity by ABT and DPPH, scanning electron microscopy, high-field magnetic resonance imaging, infrared absorption spectrometry were evaluated. Flours obtained from sliced roots dried at 45, 55, 65 and 75 ºC showed stability in their morphological characteristics. The temperature of 45 °C was the most indicated for the production of biofortified sweet potato flours, as the produced flours had higher contents of bioactive compounds, being a significant source of carotenoids.

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Effects of dry heat treatment on the structure and physicochemical properties of waxy potato starch

Cited by 85 publications

References 30 publications

Synergistic Effect of Charged Amino Acid Combined with Dry Heating Treatment on Physicochemical Properties and In Vitro Digestibility of Cornstarch

Synergistic Effect of Charged Amino Acid Combined with Dry Heating Treatment on Physicochemical Properties and In Vitro Digestibility of Cornstarch

The Influence of Konjac Glucomannan on the Physicochemical and Rheological Properties and Microstructure of Canna Starch

Functional characterization of biofortified sweet potato flour dried at different temperatures

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