Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds

Zabot, Giovani L.; Silva, Eric Keven; Emerick, Lucas Barela; Felisberto, Mária Hermínia Ferrari; Clerici, Maria Teresa Pedrosa Silva; Meireles, M. Angela A.

doi:10.1016/j.foodhyd.2018.10.041

Cited by 41 publications

(28 citation statements)

References 38 publications

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“…There was a significant negative correlation between pasting properties and molecular weight, A chain, and particle size distribution ( p < 0.05). Similar results were also found in annatto seed starch and corn starch [ 48 ]. It can also be concluded that the relative crystallinity of the starch was positively correlated with the degree of order (DO) and double helix structure content significantly ( p < 0.05).…”

Section: Resultssupporting

confidence: 87%

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Zhang

Cheng

Jia

et al. 2022

Foods

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Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type CB structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method.

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Section: Resultssupporting

confidence: 87%

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Zhang

Cheng

Jia

et al. 2022

Foods

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“…The second is in the range 247-350 °C and is attributed to the thermal decomposition of starches [23]. In this stage, depolymerization of starch macromolecule occurred in temperatures near to 300 °C [31].…”

Section: Thermogravimetric Analysismentioning

confidence: 94%

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

et al. 2020

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Starch is the most natural polymer used in the food and non-food industry. Sweet potato is among the world's most important, versatile and underexploited food crops; its composition depends on the planting strategy, climatic conditions, cultivar, geographic region, soil quality, and other. The physical-chemical characteristic and functional properties depends also of the amylose, amylopectin ratio and the molecular components of amylose and amylopectin. In this study, the structural and physicochemical properties of starches from four sweet potato genotypes cultivated in Brazil were compared. Starch granules of roots of sweet potato all exhibited oval and irregular shapes with granule sizes ranging from 8 to 30 µm. Amylose contents of roots of sweet potato starches differed from 9.7 to 15.1%. Ratios of 1045/1022 and 1022/995 cm −1 of Fourier transform infrared spectra varied in the range of 0.8114-0.8558 and 0.9046-0.9347, respectively, which means that the genotypes present different structure ordering. Also, the digestibility, swelling power, and solubility showed some differences between the starches, probably due to the differences in amylose and amylopectin contents and granules sizes. The different genotypes showed similar thermal stability. Our study indicated the sweet potato genotypes are greatly influenced the amylose content, structure order, the degree of short-range order, granule size, digestibility, swelling power and solubility of sweet potato genotypes.

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“…Starch Isolation and Ultrasound Treatment: Isolation of starch from lychee seeds was done by the methods described by Guo et al [17] and Zabot et al, [44] with some modifications. The seeds (moisture 45.9 ± 1.9%, protein 3.5 ± 0.6%, ethereal extract 0.7 ± 0.1%, raw fiber 4.9 ± 0.3%, ashes 1.2 ± 0.1%, and carbohydrates 44.2 ± 1.8%) were washed to remove any traces of adhering pulp, were cut in half and soaked in 0.2% (w/v) sodium metabisulfite solution at 4 °C overnight (at a ratio of seedsolution 1:2, w/v).…”

Section: Methodsmentioning

confidence: 99%

Ultrasound‐Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

et al. 2021

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High-power ultrasound (HPU) is a non-thermal processing method that has been researched and used in the last years. The application of ultrasound can modify and improve some technologically important compounds such as starch. This research aimed to examine the effect of ultrasound treatment on yield, physicochemical, and functional properties of lychee seed starch (LS). HPU experimental conditions used were sonication time (5 and 20 min) and amplitude (40% and 70% ). Starch yield significantly increased with increasing ultrasound amplitude and time. The ultrasound did not change the morphology and shape of the granules but caused cracks in their surface. Surface damage induced an increase in amylose content, relative crystallinity, enthalpy of gelatinization, swelling power, solubility index, and acid hydrolysis of the starch. These results indicate that ultrasound mainly affected the amorphous starch region. The morphology, size, color, rheological and thermal characteristics, crystal structure, and structural order features of the untreated and ultrasound-treated LSs were compared. A principal component analysis was carried out to assess the effect of the ultrasound treatment on LS characteristics.

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Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds

Cited by 41 publications

References 38 publications

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch

Structure and properties of starch and flour of four Brazilian sweet potatoes (Ipomoea batatas) cultivars

Ultrasound‐Assisted Extraction of Lychee (Litchi chinensis Sonn.) Seed Starch: Physicochemical and Functional Properties

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