HPLC-ELSD analysis of six starch species heat-dispersed in [BMIM]Cl ionic liquid

Kärkkäinen, Johanna; Lappalainen, Katja; Joensuu, Päivi; Lajunen, Marja

doi:10.1016/j.carbpol.2010.12.011

Cited by 59 publications

(53 citation statements)

References 32 publications

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“…It has been reported that the treating method clearly affects the morphology of potato starch. Conventional treating causes surface gelatinization in the granules while microwave treating disrupts them totally because microwave energy affects the water molecules present in the crystalline regions of starch granules and enhances rupture [14]. …”

Section: Resultsmentioning

confidence: 99%

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Effect of microwave treatment on the physicochemical properties of potato starch granules

Xie

Yan

Yuan

et al. 2013

Chemistry Central Journal

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BackgroundThe degree of polymerization of amylose starch in potato was so large that the gel was hardness after gelatinization. Therefore, it is one of the most important ways that the microwave treatment was used to change the physicochemical properties of starch gel to make it suitable for the preparation of instant food.ResultsThe effect of microwave treatment on the physicochemical properties including morphology, crystalline structure, molecular weight distribution and rheological properties of potato starch granules was evaluated by treating time of varying duration (0, 5, 10, 15, 20 s) at 2450 MHz and 750 W. Scanning electron micrographs (SEM) of potato starch granules showed flaws or fractures on the surface after 5 to 10s of microwaving and collapse after 15 to 20 s. Polarized light microscopy (PLM) indicated that microwave treating damaged the crystalline structure of potato starch, such that the birefringence of starch granules gradually decreased after 5 to 10s and even disappeared after microwaving from 15 to 20 s. The molecular weight (Mw) values of potato starch and the proportion of large MW fraction were considerably reduced with increasing the microwave treating time from 0 to 20s. The molecular weight slowly decreased over 5 ~ 15 s microwave treating but decreased abruptly at the time of 20s microwave treating. The apparent viscosity decreased as shear rate increased and presented shear-thinning behavior. The magnitudes of the storage modulus (G’) and loss modulus (G”) obtained at each shear rate increased with duration of microwave treating from 0 to 15 s but decreased from 15 to 20 s.ConclusionsThese results demonstrated that the morphology and crystalline structure was damaged by microwave treatment. The high molecular weight of potato starch above 2 × 108 Da was so sensitive to the vibrational motion of the polar molecules due to the application microwave energy and broke easily for longer dextran chains. The fracture of starch granules, molecular chains leached from the starch granules and degradation of dextran chains contributing to the development of rheological properties.

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Section: Resultsmentioning

confidence: 99%

“…The decrease in apparent viscosity can be explained by degradation of starch molecules under longer microwave treating from 15 to 20 s. Higher reaction temperatures and longer treating times promoted degradation of starches (i.e. wheat, barley, potato, rice, corn and waxy corn) [14,22]. …”

Section: Resultsmentioning

confidence: 99%

Effect of microwave treatment on the physicochemical properties of potato starch granules

Xie

Yan

Yuan

et al. 2013

Chemistry Central Journal

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“…In contrast, the severe explosion was not found at the exterior layer of the grains that applied conventional steam‐cooking (Xu et al, ). Moreover, the microwave energy could vibrate the water molecules in crystalline region of starch granules, resulting in more disruption of lamellar arrangement of crystalline structure and loss of crystallinity, comparing to the conventional heating (Kärkkäinen, Lappalainen, Joensuu, & Lajunen, ; Xie, Yan, Yuan, Sun, & Huo, ). This would affect the extent of starch digestion.…”

Section: Introductionmentioning

confidence: 99%

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Thuengtung

Matsushita

Ogawa

2019

J Food Process Engineering

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The influence of two types of cooking method, that is, steam‐cooking and microwave‐cooking, on the morphological structure, starch fractions, and starch digestibility of cooked Thai pigmented rice (three cultivars) was examined. The relationship between starch hydrolysis and change in X‐ray diffraction (XRD) pattern, including the change of crystallinity degree during in vitro digestion, was also investigated. The results indicated that the cooked rice morphological structure and starch hydrolysis rate during in vitro digestion was varied by the cooking method. All non‐waxy rice cultivars exhibited Vh‐type crystallinity, whereas, no crystalline peak was detected in the waxy rice cultivar. However, the XRD pattern and crystallinity degree of steam‐cooked rice were dramatically changed after simulated small intestinal digestion for 360 and 480 min when compared with microwave‐cooked rice. Moreover, steam‐cooked rice showed a significantly lower percentage of equilibrium starch hydrolysis than that of the microwave‐cooked rice. Practical applications Rice attributes and change of crystallinity in XRD pattern during in vitro digestion have found to correlate with rice starch digestibility, which varied depending on rice cooking methods. Steam‐cooking could enhance the degree of crystallinity during in vitro digestion, which would affect to retard rice starch digestion. This finding is interesting for the consumer on the selection of the optimized cooking process that promotes a healthier effect.

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“…This bonding disrupts existing inter‐ and intramolecular hydrogen bonds between hydroxyl groups of polysaccharide molecules and therefore favors solubility of polysaccharides into ILs 7–10. Studies have also shown that imidazolium halide IL does not just dissolve carbohydrates but also depolymerize them 1, 9, 11. Dissolution and modification of starch in ILs has been reported in recent years 12–15.…”

Section: Introductionmentioning

confidence: 99%

Preparation of water‐soluble starch oligomers from variable starch species in 1‐allyl‐3‐methylimidazolium chloride

et al. 2011

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Native wheat, barley, rice, maize, wx maize, and potato starch species were modified by depolymerization in 1-allyl-3-methylimidazolium chloride ([AMIM]Cl) ionic liquid (IL) using oil bath or microwave heating. Reactions were catalyzed with p-toluenesulfonic acid (p-TsOH). Reaction times varied depending on the starch species and its concentration, the heating method, and volume of the reaction mixture. Depolymerization products were analyzed with HPLC-ELSD. All starch species mostly degraded into water-soluble 1500-2000 Da-sized starch oligomers. Glucose and other short-chained sugars did not precipitate along with starch oligomers due to their high solubility in IL. This property was utilized in the purification of commercial maltodextrins. Produced water-soluble, low MW starch oligomers might be used, e.g., in bacterial cultivations as a glucose source.

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HPLC-ELSD analysis of six starch species heat-dispersed in [BMIM]Cl ionic liquid

Cited by 59 publications

References 32 publications

Effect of microwave treatment on the physicochemical properties of potato starch granules

Effect of microwave treatment on the physicochemical properties of potato starch granules

Comparison between microwave‐cooking and steam‐cooking on starch properties and in vitro starch digestibility of cooked pigmented rice

Preparation of water‐soluble starch oligomers from variable starch species in 1‐allyl‐3‐methylimidazolium chloride

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