Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties

Han, Kyu Tae; Kim, Ha Ram; Moon, Tae Wha; Choi, Soo Jung

doi:10.1016/j.ultsonch.2021.105650

Cited by 20 publications

(8 citation statements)

References 44 publications

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“…This interaction impacts on the formation of perfect crystallite. Nuclei formation by amylose determines crystallization rate [17]. Long-term storage at the rumah bulat with an arid climate and the heat from the furnace during daily cooking contributes to forming starch crystal formation.…”

Section: Proximate Composition and Dietary Fibermentioning

confidence: 99%

RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia

Hamaisa

Estiasih²,

Putri³

et al. 2022

J. Ethn. Food

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Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time.

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Section: Proximate Composition and Dietary Fibermentioning

confidence: 99%

RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia

Hamaisa

Estiasih²,

Putri³

et al. 2022

J. Ethn. Food

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show abstract

“…Relatively more amylose short-to-intermediate chains or longer amylopectin intermediate chains can further increase the rate and extent of crystallization of rice amylopectin molecules [ 65 ]. This is supported by a study on corn starch, which showed that shortened amylose molecules subjected to sonication (noting that sonication can cause molecular degradation) became more readily leached out from starch granules during gelatinization; these leached molecules were postulated to align into nuclei and thus to accelerate the retrogradation process [ 79 ].…”

Section: Starch Order-disorder Structural Changes During Conventional...mentioning

confidence: 88%

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

Gilbert

2022

Foods

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Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.

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“…Low viscosity indicates higher resistance to retrogradation, and the addition of mangrove fruit enhances the retrogradation. Retrogradation is a step wherein the gelatinized starch forms an ordered configuration by cooling to increase the crystallinity to create rigidness and firmness of the product [ 133 , 134 ]. The addition of mangrove can be used for a product with a high final viscosity, such as pudding.…”

Section: The Mangrove Fruit In the Intermediary Stage Of Processed Foodmentioning

confidence: 99%

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

et al. 2022

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Nowadays, the logarithmic production of existing well-known food materials is unable to keep up with the demand caused by the exponential growth of the human population in terms of the equality of access to food materials. Famous local food materials with treasury properties such as mangrove fruits are an excellent source to be listed as emerging food candidates with ethnomedicinal properties. Thus, this study reviews the nutrition content of several edible mangrove fruits and the innovation to improve the fruit into a highly economic food product. Within the mangrove fruit, the levels of primary metabolites such as carbohydrates, protein, and fat are acceptable for daily intake. The mangrove fruits, seeds, and endophytic fungi are rich in phenolic compounds, limonoids, and their derivatives as the compounds present a multitude of bioactivities such as antimicrobial, anticancer, and antioxidant. In the intermediary process, the flour of mangrove fruit stands as a supplementation for the existing flour with antidiabetic or antioxidant properties. The mangrove fruit is successfully transformed into many processed food products. However, limited fruits from species such as Bruguiera gymnorrhiza, Rhizophora mucronata, Sonneratia caseolaris, and Avicennia marina are commonly upgraded into traditional food, though many more species demonstrate ethnomedicinal properties. In the Middle East, A. marina is the dominant species, and the study of the phytochemicals and fruit development is limited. Therefore, studies on the development of mangrove fruits to functional for other mangrove species are demanding. The locally accepted mangrove fruit is coveted as an alternate food material to support the sustainable development goal of eliminating world hunger in sustainable ways.

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Isothermal and temperature-cycling retrogradation of high-amylose corn starch: Impact of sonication on its structural and retrogradation properties

Cited by 20 publications

References 44 publications

RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia

RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch

Exploring the Mangrove Fruit: From the Phytochemicals to Functional Food Development and the Current Progress in the Middle East

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