Investigating the influence of CaCl2 induced surface gelatinization of red adzuki bean starch on its citric acid esterification modification: Structure–property related mechanism

Liang, Wei; Zhang, Qian; Guo, Shuangfeng; Ge, Xiangzhen; Shen, Huishan; Zeng, Jie; Gao, Haiyan; Li, Wenhao

doi:10.1016/j.foodchem.2023.137724

Cited by 8 publications

(1 citation statement)

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“…The starch's molecular structure changed as a result of the surface gelatinization that was caused by CaCl 2 , but the starch's Maltese cross and growth ring structure remained unchanged. Furthermore, adding citrate esterification enhanced the original starch's poor pasting ability, solubility, and swelling power in addition to further reducing its molecular weight [105]. Lastly, HMT at various moisture levels (15-35%) and AT with hydrochloric acid at five different concentrations (0.25-2.0 M) were used to modify the starch recovered from lily bulbs.…”

Section: Complex Modificationmentioning

confidence: 99%

Research Progress in Modifications, Bioactivities, and Applications of Medicine and Food Homologous Plant Starch

Chen,

Wei,

Jia

et al. 2024

Foods

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Starchy foods are an essential part of people’s daily diet. Starch is the primary substance used by plants to store carbohydrates, and it is the primary source of energy for humans and animals. In China, a variety of plants, including edible medicinal plants, such as Pueraria root, yam tuber and coix seed, are rich in starch. However, limited by their inherent properties, kudzu starch and other starches are not suitable for the modern food industry. Natural starch is frequently altered by physical, chemical, or biological means to give it superior qualities to natural starch as it frequently cannot satisfy the demands of industrial manufacturing. Therefore, the deep processing market of modified starch and its products has a great potential. This paper reviews the modification methods which can provide excellent functional, rheological, and processing characteristics for these starches that can be used to improve the physical and chemical properties, texture properties, and edible qualities. This will provide a comprehensive reference for the modification and application of starch from medicinal and edible plants.

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Section: Complex Modificationmentioning

confidence: 99%