Effects of repeated and continuous dry heat treatments on properties of sweet potato starch

Gou, Min; Wu, Hao; Saleh, Ahmed S.M.; Jing, Luzhen; Liu, Yu; Zhao, Kun; Su, Chunyan; Zhang, Bo; Jiang, Hao; Li, Wenhao

doi:10.1016/j.ijbiomac.2019.01.225

Cited by 113 publications

(58 citation statements)

References 33 publications

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“…Mung bean starch solubility increased as dry heat treatment time or cycles extended under the same solubility measurement temperature. The increase in solubility of starch as treatment prolonged may be attributed to the partial damage in the amorphous regions of starch granules (Gou et al, 2019). Meanwhile, at the same treatment time, the solubility of RDH-treated starch is lower than that of CDH-treated ones (Figure 3).…”

Section: Starch Solubility and Swelling Powermentioning

confidence: 97%

“…The decreased 1,047 cm −1 to 1,022 cm −1 ratio during the first durations or cycles of treatment may be attributed to the destruction of the double-helix structure of the starch crystalline region area. However, the increased ratio as treatment prolonged may be attributed to the reassociation and recrystallization of the destroyed crystalline region, which strengthened the association F I G U R E 2 Molecular molecular (a), X-ray diffraction patterns (b) and FT-IR spectra (c) of the native, continuous dry-heat (CDH) and repeated dry-heat (RDH) treated starch samples of mung bean between the starch chain polymers (Gou et al, 2019). At the same treatment duration, 1,047 cm −1 /1,022 cm −1 ratio for CDH starch is lower than that of RDH-treated ones, which is contrary to the conclusion of XRD patterns.…”

Section: Ft-ir Spectramentioning

confidence: 99%

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Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch

Liang

Saleh

et al. 2021

J. Food Process. Preserv.

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Starch is a major carbohydrate component that naturally occurs in cereal and pulse grains in the form of partially crystallized granules (Roman et al., 2019). It is the main source of energy in the human diet and the most abundant plant polysaccharide. Mung bean (Vigna radiata L.) is a rich source of nutrients such as vitamins, minerals, lipids, and essential amino acids (Mubarak, 2005). Also, mung bean contains a high amount of starch (55%-58%, dry basis) with amylose content in the range from 37% to 42% (dry basis), which

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Section: Starch Solubility and Swelling Powermentioning

confidence: 97%

Section: Ft-ir Spectramentioning

confidence: 99%

Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch

Liang

Saleh

et al. 2021

J. Food Process. Preserv.

Self Cite

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“…However, native sweet potato starch (SPS) exhibits higher peak viscosity, intolerance of shear, poor freeze-thaw stability, and easy retrogradation, which could not meet the requirements of SPS-based food products (Hoover, 2001;Hung & Morita, 2005). Consequently, physical, chemical, and enzymatic methods have been investigated to modify the physical and chemical properties of SPS (Gou et al, 2019;Guo, Tao, Cui, & Janaswamy, 2019;Lee & Yoo, 2011;Zhou, Zhang, Chen, & Chen, 2017). Recently, non-starch hydrocolloids have been used to improve the property of native starch (Charoenrein, Tatirat, Rengsutthi, & Thongngam, 2011;Chen, Tian, Tong, Zhang, & Jin, 2017;Choi & Yoo, 2009).…”

Section: Introductionmentioning

confidence: 99%

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

Zhang

Wang

et al. 2019

CyTA - Journal of Food

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The influences of inulin on pasting, textural, and rheological properties of sweet potato starch (SPS) were explored. Subsequently, the interactions between inulin and SPS were analyzed. Results showed that inulin could make the pasting temperature increase and all viscosity parameters of SPS-inulin blends decline. With the increased inulin, SPS gel hardness decreased; while both springiness and resilience first increased and then decreased, and reached to the maximum at an addition level of 5%. SPS-inulin blends paste displayed a pseudoplastic and shear-thinning property. Results of dynamic viscoelasticity indicated that inulin improved liquid-like characteristics of SPS-inulin blends pastes, and temperature of G' Max , G'' Max increased with the increase in inulin. Additionally, the swelling of SPS granules was obviously inhibited by inulin, and granules were mostly concentrated in the smaller. Inulin also greatly decreased the leached amylose content (p < 0.05). The interaction between SPS and inulin was the hydrogen bond. Efecto de la inulina en las propiedades de amasado, textura y reología del almidón de camote (batata, Ipomoea batatas) RESUMEN El presente estudio se propuso analizar la influencia de la inulina en las propiedades de amasado, textura y reología del almidón de camote (SPS), para luego analizar las interacciones entre la inulina y el SPS. Los resultados demostraron que la inulina puede aumentar la temperatura de amasado y disminuir todos los parámetros de viscosidad de las mezclas de SPS-inulina. Con el aumento de la inulina, la dureza del gel SPS se redujo; mientras que la elasticidad y la resiliencia mostraron primero un aumento, para disminuir luego, alcanzando el máximo a un nivel de adición de 5%. Las pastas de mezclas de inulina y SPS muestran una propiedad seudoplástica y de adelgazamiento por cizalladura. Los resultados de la viscoelasticidad dinámica indicaron que la inulina mejoró las características similares en el líquido de las pastas de mezclas de inulina y SPS, y la temperatura de G' Max , G'' Max aumentó con el incremento de inulina. Además, la hinchazón de los gránulos de SPS fue claramente inhibida por la inulina, y estos se concentraron principalmente en los más pequeños. Asimismo, la inulina disminuyó en gran medida el contenido de amilosa lixiviada (p <0.05). La interacción entre el SPS y la inulina fue el enlace de hidrógeno.

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“…Studies on the effect of HMT on properties of high-swelling starch have been carried out across a wide range of botanical origins, including tapioca [2], potato [3], sweet potato [7] and elephant foot yam [8]. Moreover, not only the moisture content and HMT temperature [1] but also the duration of heating [9] and number of iterations [10] have been elucidated in detail. Findings on the effect of HMT heating time and iteration demonstrated that the resulting decreases in swelling power and peak viscosity of starch were generally intensified by prolonging the heating time or by increasing the number of iterations.…”

Section: Introductionmentioning

confidence: 99%

Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

Lin

et al. 2020

Molecules

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Tapioca and potato starches were used to investigate the effect of heat–moisture treatment (HMT; 95–96 °C, 0–60 min, 1–6 iterations) on gelatinization properties, swelling power (SP), solubility and pasting properties. Tapioca starch had similar content and degree of polymerization of amylose, but a higher amylopectin short/long chain ratio, to potato starch. After HMT, the gelatinization temperature range was narrowed for tapioca starch, but was widened for potato starch. Decreases in SP and solubility were less for tapioca than potato starches, coinciding with a progressive shift to the moderate-swelling pasting profile for tapioca but a drastic change to the restricted-swelling profile for potato. Moreover, decreasing extents of SP and maximum viscosity for HMT tapioca starch were, respectively, in the range of 47–63% and 0–36%, and those of HMT potato starch were 89–92% and 63–94%. These findings indicate that the granule expansion and viscosity change of starch during gelatinization can be tailored stepwise by altering the HMT holding time and iteration.

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Effects of repeated and continuous dry heat treatments on properties of sweet potato starch

Cited by 113 publications

References 33 publications

Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch

Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch

Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch

Properties of High-Swelling Native Starch Treated by Heat–Moisture Treatment with Different Holding Times and Iterations

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