“…3 A and B), which indicated that CT and RT did not cause changes in functional groups and did not destroy the original functional groups of native CS. Similar results had been found that dry heat treatment and gelatinization did not cause the generation of new chemical bonds ( Zhou et al, 2021 ). The absorption peak at 1643 cm −1 was attributed to the O–H stretching vibration of starch amorphous region ( Wang et al, 2018 ).…”
Section: Resultssupporting
confidence: 86%
“…Sample treated by CT was that the sample was continuously heated for a period of time, while the RT meant heating for a period of time, then cooling for a period of time, which was regarded as a cycle, and then the operation of this cycle was repeated. Zhou et al (2021) also found CT and RT had a significant effect on the pasting properties of quinoa starch, but they only focused on the properties of native starch and the effect of dry heat treatment on CS gel and structure properties has not been studied previously.…”
The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on gel and structural properties of chestnut starch (CS) were investigated. CT and RT both reduced the swelling degree of starch and showed significant variations in pasting viscosity, viscoelasticity, gel strength and hardness varying from high to low after dry heat treatment, and CT was lower than that of RT. Neither dry heat treatment nor gelatinization produced new functional groups, and both reduced short-range ordered degree. There were significant decrease in spin-spin relaxation time (T
2
) with dry heat treatment (CT and RT), which made the starch in the samples closely combine with water. These results are helpful to better understand the changes of physicochemical properties of starch gel products during dry heat treatment and provide some theoretical references for the application of CS in food industry.
“…3 A and B), which indicated that CT and RT did not cause changes in functional groups and did not destroy the original functional groups of native CS. Similar results had been found that dry heat treatment and gelatinization did not cause the generation of new chemical bonds ( Zhou et al, 2021 ). The absorption peak at 1643 cm −1 was attributed to the O–H stretching vibration of starch amorphous region ( Wang et al, 2018 ).…”
Section: Resultssupporting
confidence: 86%
“…Sample treated by CT was that the sample was continuously heated for a period of time, while the RT meant heating for a period of time, then cooling for a period of time, which was regarded as a cycle, and then the operation of this cycle was repeated. Zhou et al (2021) also found CT and RT had a significant effect on the pasting properties of quinoa starch, but they only focused on the properties of native starch and the effect of dry heat treatment on CS gel and structure properties has not been studied previously.…”
The effects of continuous dry heat treatment (CT) and repeated dry heat treatment (RT) on gel and structural properties of chestnut starch (CS) were investigated. CT and RT both reduced the swelling degree of starch and showed significant variations in pasting viscosity, viscoelasticity, gel strength and hardness varying from high to low after dry heat treatment, and CT was lower than that of RT. Neither dry heat treatment nor gelatinization produced new functional groups, and both reduced short-range ordered degree. There were significant decrease in spin-spin relaxation time (T
2
) with dry heat treatment (CT and RT), which made the starch in the samples closely combine with water. These results are helpful to better understand the changes of physicochemical properties of starch gel products during dry heat treatment and provide some theoretical references for the application of CS in food industry.
“…The results of chemical composition analysis revealed that quinoa starch contained 9.1% moisture, 0.6% crude protein, 0.5% fat, 0.1% crude fiber, 0.09% total ash, and 89.3% of total carbohydrate. Constituents of quinoa starch were in the range as reported in earlier studies (Jan et al, 2017; Zhou et al, 2021). Yield and purity of starch are important parameters for the selection of methods for starch isolation from any particular commodity.…”
Starch from quinoa was isolated by alkaline steeping method and isolated starch was modified by oxidation (@1%, 1.5% and 2% w/v active chlorine) and dry heat treatment (@ 150 and 200°C for 2 h). Native and treated starches were analyzed for physicochemical, functional and morphological characteristics. The yield of quinoa starch was 54.2% with 89.3% purity. The shape of starch granules was polygonal and irregular with an averagediameter of 1.13 μm. Starch modified by dry heat treatment enhanced solubility, water-binding capacity, and transmittance in comparison with native starch. The peak, trough and final viscosity were higher in the case of dry heat-treated starches at a lower temperature than samples of native starch as well as dry heat-treated at a higher temperature. Oxidized starches showed higher values of whiteness, breakdown and setback viscosity. Modification treatments lowered the pasting temperature and swelling power of quinoa starch.Novelty impact statement: Studies on quinoa starch modification by dry heat treatment and oxidation are rare in literature and present work represents the effect of these treatments on quino starch properties. Data revealed that active chlorine concentration and heating conditions (time and temperature) during modification treatments altered quinoa starch functionality uniquely. The results offer a useful base for modification of quinoa starch by oxidation and dry heat treatment at different conditions to enhance its applicability in different industries.
“…Whereas, excessive MW treatment contributed to the destruction of thermal stability. The endothermic peak of the starch-lipid complex occurred at 100 °C ( Zhou et al, 2021 ). The level of starch-lipid complex in MW treated quinoa less than 30 s was very low, and no endothermic process occurred ( Fig.…”
Section: Resultsmentioning
confidence: 99%
“…The crystal of A-type and V-type were typical cereal starches ( Xing et al, 2021 ). No change of crystal shape and peak position testified that the change of properties of quinoa starch was mainly owing to the change of amorphous region ( Zhou et al, 2021 ). Fig.…”
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