Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values

Physicochemical, Molecular, and Digestion Characteristics of Annealed and Heat–Moisture Treated Starches Under Acidic, Neutral, or Alkaline pH

“…It is well known that ANN and HMT produce significant changes in starch granule architecture, decreasing its swelling capability, which also affects the water uptake performance . Such particular properties were favored by the modifications of the granular features, resulting in different amylose contents of the acid-treated samples (Table I) (Hedayati et al 2016;Zhang et al 2016). In this aspect, the modified starches showed differences compared with their native counterparts ( Table I).…”

“…On the other hand, the OAI was higher in starches treated with acidic conditions (4.26 g/g for rice and potato starches and 4.64 g/g for maize with ANN), likely owing to molecular interactions with lipids due to the structural and molecular characteristics of amylose, in which the internal part of the amylose helixes is lipophilic whereas the external part hydrophilic (Tester et al 2004). Such particular properties were favored by the modifications of the granular features, resulting in different amylose contents of the acid-treated samples (Table I) (Hedayati et al 2016;Zhang et al 2016). Another important quality characteristic of starches is the %T, because is strongly associated to the final use in food formulations in which low or high turbidities are required (Fang et al 2002;Tetchi et al 2007;Sit et al 2014).…”

“…The ANN process involves the preparation of starch-water dispersions at temperatures above the glass transition temperature (T g ) but below the onset gelatinization temperature (T o ) for a set period of time. Likewise, the incubation of starches under alkaline conditions has been shown to modify the ionic charge of their hydroxyl groups, affecting their thermal stability and water-holding capacity, with minor changes in their molecular structures (Cardoso et al 2007;Chitropas et al 2016;Hedayati et al 2016). On the other hand, HMT starches are incubated at low moistures and higher temperatures (³110°C), which lead to partial granular disorganization and generate new and strong physical interactions among amylose and amylopectin molecules, owing to the low amount of available water (Jacobs and Delcour 1998;Bian and Chung 2016;Van Hung et al 2016).…”

“…In these cases, their differences greatly depend on the acid strength and the reaction time, resulting in changes in gelatinization, pasting, and digestion characteristics (Thompson 2000;Shin et al 2009;. Likewise, the incubation of starches under alkaline conditions has been shown to modify the ionic charge of their hydroxyl groups, affecting their thermal stability and water-holding capacity, with minor changes in their molecular structures (Cardoso et al 2007;Chitropas et al 2016;Hedayati et al 2016). Although a good amount of research has been performed with such individual treatments, there is little information about the combined effects of thermal and pH treatments and how they affect the crystalline organization of the resulting modified starches.…”

Functional properties of granular cold‐water swelling maize starch: effect of sucrose and glucose

“…In sample with the highest concentration of sucrose (40%), the surface of starch granules became completely smooth. Hedayati et al (2016b) reported that the increment of water absorption into GCWS starch granules reduces their surface wrinkles. Sugars are hydrophilic materials; thus, when they penetrate into the GCWS starch granules, they can absorb higher levels of water and expand.…”