Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds

Wang, Hongwei; Ding, Jiangtao; Xiao, Naiyong; Liu, Xingli; Zhang, Yanyan; Zhang, Hua

doi:10.1016/j.foodchem.2020.126489

Cited by 76 publications

(16 citation statements)

References 46 publications

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“…The formation of the characteristic peaks of the B-type crystal structure was mainly due to the arrangement and aggregation of starch molecules, while the formation of the characteristic peaks of the V-type crystal structure might be attributed to the combination of amylose molecules and lipids promoted by the cooking process. [27] The crystal diffraction peak of all samples appeared in the same position, indicating that the crystal type of starch in Liangpi did not change after freezing treatment. By analyzing and calculating the spectrum data, the crystallinity of fresh Liangpi sample was 7.04%.…”

Section: Crystalline Structure Of the Liangpi Samplesmentioning

confidence: 87%

A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)

Zheng

Yang

et al. 2022

Starch Stärke

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In this work, the effects of refrigerator freezing method (RF), spiral tunnel freezing method (SF), and liquid nitrogen spray freezing method (LF) on water distribution, microstructure, retrogradation, and digestion properties of Liangpi are investigated. Results from SEM and water distribution show the starch gel structure of Liangpi after LF treatment is more continuous, and its A 21 content is higher, which are closer to fresh Liangpi, followed by SF and RF. XRD and FT-IR data indicate that as the freezing rate increases, the relative crystallinity and R 1047/1022 value of the samples decrease. This is consistent with the data obtained from texture properties. Texture properties of samples treat by LF and SF are closer to fresh Liangpi, especially the hardness index. The in vitro digestibility of Liangpi also shows the same trend. Therefore, the freezing method with a faster rate could inhibit the starch gel retrogradation, improve the texture properties of Liangpi, and guarantee the quality of Liangpi. However, considering the economics of enterprise production, the spiral tunnel freezing method is more suitable for the actual production of frozen Liangpi. The data obtained provide a theoretical guidance for the actual production of frozen Liangpi.

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Section: Crystalline Structure Of the Liangpi Samplesmentioning

confidence: 87%

A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)

Zheng

Yang

et al. 2022

Starch Stärke

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“…Amylosucrase-modified waxy adlay starch reduces short chains and increases long chains, similar to the gradual increase in resistant starch, and gradually decreases blood glucose concentrations over long periods [ 133 ]. Heat-moisture-treated adlay seeds displayed the highest resistant starch level (20.6%), facilitating molecular rearrangements and reorganization of the starch chain, forming a highly ordered molecular structure, amylose-lipids complexes, and thicker crystalline lamella [ 80 ].…”

Section: Functional Ingredients Mechanisms In Adlay To Combat Diseasementioning

confidence: 99%

“…Protein, resistant starch; polysaccharides phytosterols [38,[78][79][80] Anti-cachexia Counteract muscle and adipose tissue loss through regulating the NF-κB-MuRF1 and AMPK-HSL pathways.…”

Section: Melanogenesis Inhibitionmentioning

confidence: 99%

Actional Mechanisms of Active Ingredients in Functional Food Adlay for Human Health

Zeng

Yang²,

Chen

et al. 2022

Molecules

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Medicinal and food homologous adlay (Coix lachryma-jobi L. var. ma-yuen Stapf) plays an important role in natural products promoting human health. We demonstrated the systematic actional mechanism of functional ingredients in adlay to promote human health, based on the PubMed, CNKI, Google, and ISI Web of Science databases from 1988 to 2022. Adlay and its extracts are rich in 30 ingredients with more than 20 health effects based on human and animal or cell cultures: they are anti-cancer, anti-inflammation, anti-obesity, liver protective, anti-virus, gastroprotective, cardiovascular protective, anti-hypertension, heart disease preventive, melanogenesis inhibiting, anti-allergy, endocrine regulating, anti-diabetes, anti-cachexia, osteoporosis preventive, analgesic, neuroprotecting, suitable for the treatment of gout arthritis, life extending, anti-fungi, and detoxifying effects. Function components with anti-oxidants are rich in adlay. These results support the notion that adlay seeds may be one of the best functional foods and further reveal the action mechanism of six major functional ingredients (oils, polysaccharides, phenols, phytosterols, coixol, and resistant starch) for combating diseases. This review paper not only reveals the action mechanisms of adding adlay to the diet to overcome 17 human diseases, but also provides a scientific basis for the development of functional foods and drugs for the treatment of human diseases.

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“…Moreover, hydrothermal process enhanced the reinforcement of interactions between starch chains, followed by the formation of ordered structures with high degree of stability. [ 28 ]…”

Section: Synthesis and Properties Of Triple Modified Starchesmentioning

confidence: 99%

The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches

Ashogbon

2021

Starch Stärke

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The problems associated with native starches, single and dual modifications of various starches are stated in order to justify the utilization of triple modification of various starches. In triple modification, the first and dual modifications prepare the starch chains, structures, and polymeric components of the starch granules for the acceptance and accommodation of the triple modification. Sometimes there is development of pores, cracks, and other morphological flaws or weakening of the starch structures and chains during the first and dual modifications in order for easy penetration of the modifying agents during the third modification. There are mainly two types of triple modification, that is, homogeneous and heterogeneous. Homogeneous triple modification is when all the three stages of the process are similar, for example, acetylation/oxidation/crosslinking, this is homogeneous triple chemical modification. An example of homogeneous triple physical modification is a combination of extrusion/ultrasonication/ANN. When three enzymes (α‐amylase/transglucosidase/pullulanase) are involved in the stages of the process, it is called homogeneous triple enzymes modification. In contrast, heterogeneous triple modification involves combinations of the various three stages that constitute the process, for example, extrusion/pullulanase/ANN. This overview discusses the syntheses, properties, and utilization of triple modified starches.

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Insights into the hierarchical structure and digestibility of starch in heat-moisture treated adlay seeds

Cited by 76 publications

References 46 publications

A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)

A Comparative Study of Different Freezing Methods on Water Distribution, Retrogradation, and Digestion Properties of Liangpi (Starch Gel Food)

Actional Mechanisms of Active Ingredients in Functional Food Adlay for Human Health

The Recent Development in the Syntheses, Properties, and Applications of Triple Modification of Various Starches

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