High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties

Li, Wenhao; Tian, Xiaolin; Li-pin, Liu; Wang, Peng; Wu, Guiling; Zheng, Jie; Ouyang, Shaohui; Luo, Qi; Zhang, Guoquan

doi:10.1016/j.foodhyd.2014.11.013

Cited by 94 publications

(58 citation statements)

References 26 publications

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“…However, pressure, temperature, and time were not statistically significant at 90°C ( p > .05). The previous studies in the literature also reported that the SI and SP of the starch samples decreased by HHP treatment and this was in agreement with our findings (Kim, Choi, Kim, & Baik, ; Li et al, ; Li & Zhu, ).…”

Section: Resultssupporting

confidence: 93%

“…The swelling power of the samples was performed according to Liu, Guo, et al (2016). (Kim, Choi, Kim, & Baik, 2010;Li et al, 2015;Li & Zhu, 2018).…”

Section: Solubilitymentioning

confidence: 99%

“…According to the results, HHP treatment leads to gelatinization of starch and decrease swelling power and solubility of the starch. It was observed that starch gelatinization depends on the treatment pressure, time, and temperature (Bauer & Knorr, 2005;Li et al, 2015;Liu, Wang, Cao, Fan, & Wang, 2016;Oh, Pinder, Hemar, Anema, & Wong, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Okur

Özel

Alpas

2019

J Food Process Engineering

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Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch with thermal and nonthermal techniques. High hydrostatic pressure (HHP) is a cold pasteurization technique that has increased application in food industry with minimum effect on nutritional quality of the food products. It is hypothesized that the use of HHP could be a modification strategy for starch. In this study, effects of different HHP parameters (400 and 500 MPa) at different temperatures (20, 30, and 40°C) for 5, 15, and 30 min on in vitro digestibility and physicochemical properties of cornstarch were studied by Nuclear magnetic resonance (NMR) relaxometry. Results showed that HHP treatment increased slowly digestible starch (SDS) and rapid digestible starch (RDS) significantly with pressure and temperature (p < .05). In addition, it was shown that HHP treatment decreased the solubility and swelling power of the cornstarch and it is proposed that 30 min HHP treatment at 500 MPa and 40°C is the onset for cornstarch gelatinization according to NMR relaxometry results. Practical Applications High hydrostatic pressure (HHP) is a nonthermal processing technology that is commonly used in the food industry for extending the shelf life of food products by destroying vegetative cells, enzymes, microorganisms effectively, and it can modify the starch so the aim of this study was to investigate the effects of different HHP parameters on in vitro digestibility and physicochemical properties of cornstarch by nuclear magnetic resonance relaxometry.

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Section: Resultssupporting

confidence: 93%

“…The swelling power of the samples was performed according to Liu, Guo, et al (2016). (Kim, Choi, Kim, & Baik, 2010;Li et al, 2015;Li & Zhu, 2018).…”

Section: Solubilitymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Okur

Özel

Alpas

2019

J Food Process Engineering

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“…Native mung bean starch exhibited a C‐type crystallinity pattern with strong diffraction peaks at 2 θ appearing at round 15.3, 17.3, and 23.5° (Figure ), as generally observed for legumes starches (e.g., red adzuki bean, white pea, and white kidney bean) (Li et al, ). After 100 MPa treatment, the crystallinity decreased to 21.0%.…”

Section: Resultssupporting

confidence: 62%

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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Background and objectives The chemical activity of starch granules is inert. The purpose of this study was to reveal the mechanism of producing high‐quality modified starch by advanced equipment. Findings There were pores and central cavities with loose structure in mung bean starch granules, so water could enter the starch granules through the pores under high hydrostatic pressure treatment. The starch molecules could be hydrated, and starch granules could even be gelatinized. The reaction efficiency (RE) of cationic starch increased to 32.20% and the other qualities (solubility, swelling degree, and viscosities) were significantly improved after 100 MPa treatment. The RE and other qualities of cationic starch changed differently after 200 and 400–600 MPa treatments. Conclusions High hydrostatic pressure could produce significant mechanochemical effect on starch granules, so the structures and properties of mung bean starch were changed markedly, and the quality of cationic starch was improved. Significance and novelty The mechanism of producing high‐quality modified starch by advanced equipment was revealed using mechanochemical theory, which could lay a theoretical foundation for the manufacture of high‐performance modified starch industrial equipment in the future.

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“…The results showed (Figure 2) that HPP, even at 50 MPa, caused some minor changes in the Maltese cross-like pattern, reducing its definition. This reduction was unexpected, since most studies about starch gelatinization induced by HPP in different matrixes [13,17,31,32] showed that it only occurred at higher pressures (>450 MPa) and longer processing times (>15 min). The differential scanning calorimetry (DSC) assays (Tables 1 and 2) and X-ray diffractometry (Figure 3) were carried out to give a more profound view of the impact of the processes evaluated on the starch characteristics.…”

Section: Resultsmentioning

confidence: 97%

Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

2020

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High pressure processing (HPP) is an emerging technology capable of promoting structural changes in food. This work studies the effect of HPP at room temperature (50 MPa/1 or 10 min and 600 MPa/1 min) on the cotyledon structure, starch characteristics, tannins, and phytates of common beans (Phaseolus vulgaris L.). The results show that all process conditions promote a partial disruption of the bean parenchymal cells, minor reduction in birefringence under polarized light microscopy and, for samples processed at 600 MPa for 1 min, a small reduction in the crystallinity intensity is observed. Moreover, the processes are able to reduce up to 40% of the tannin content but cause no loss of phytates. Thus, HPP can be used as a unit operation to improve the nutritional value of common beans and to enhance the exposure of starch granules, which possibly increases bean susceptibility to hydration/dehydration/cooking processes, allowing the production of easy‐to‐cook beans.

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High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties

Cited by 94 publications

References 26 publications

Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Effects of High Pressure Processing on Common Beans (Phaseolus Vulgaris L.): Cotyledon Structure, Starch Characteristics, and Phytates and Tannins Contents

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