Properties of potato starch treated with microwave radiation and enriched with mineral additives

Przetaczek-Rożnowska, Izabela; Fortuna, Teresa; Wodniak, Monika; Łabanowska, Maria; Pająk, Paulina; Królikowska, Karolina

doi:10.1016/j.ijbiomac.2018.11.153

Cited by 15 publications

(17 citation statements)

References 37 publications

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“…The T P and T c of the starch samples showed no significant differences (data not shown). The T 0 and ΔH of the native potato starch samples were 56.94 °C and 12.73 J/g, respectively, which were values close to previous reports [ 29 , 30 ]. The T 0 of the partially gelatinized starch samples was higher than that of native potato starch, and it increased as the heating time and temperature increased.…”

Section: Resultssupporting

confidence: 89%

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Fen

Zhang

Liu

et al. 2021

Foods

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Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.

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Section: Resultssupporting

confidence: 89%

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Fen

Zhang

Liu

et al. 2021

Foods

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“…Among the modifications allowed by law for food products, the modifications that are very interesting are phosphorylation [ 12 , 13 , 14 ], new esterification methods using octenyl succinic acid anhydride (OSA) [ 15 , 16 ], and the enrichment of native and modified starches with mineral ions to increase the proportion of mineral compounds in the diet [ 13 , 15 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

et al. 2021

Self Cite

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The aim of this study was to evaluate the effect of the temperature (15 or 45 °C) and the duration (15–120 min) of the modification process on the selected physicochemical, thermal, and rheological properties of phosphorylated potato starch. The modified starches contained 93.6–98.2 mg P/100 g (dry weight basis, d.w.b.). Phosphorylation caused color changes with a total color difference between the starches below 0.55, but these changes were less than those that were recognizable by the human eye. The thermal analysis showed two opposite processes appearing during the modification: the loosening of the structure (dominant among starches obtained at 15 °C) and the strengthening of the structure (dominant among starches obtained at 45 °C). The higher phosphorylation temperature reduced native starch recovery from 140% to 87–116% and increased the hysteresis loop area from −169 to 1040. All of the pastes made from the modified starches showed a weaker tendency for retrogradation (during 21 days of storage) than native starches. The results of the regression analysis conducted between the properties of the starch pastes obtained at 45 °C indicated that the modification time appeared to be a better indicator of the rate of modification progress than the phosphorus content. The PCA (principal component analysis) results made it possible to distinguish starch phosphates obtained at 15 °C from those obtained at 45 °C and those from natural starch.

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“…When starch molecules vibrate under the influence of microwave radiation, particles of starch rupture and amylopectin rearranges and viscosity increases [ 66 ]. However, the viscosity of potato starch decreased after microwave treatment [ 70 ], which we attribute to breaking of intramolecular hydrogen bonds and strengthening of intermolecular hydrogen bonds by microwave radiation. These forces reduce the swelling power of the starch and increases its solubility [ 72 ].…”

Section: Transformation Of Natural Productsmentioning

confidence: 99%

Microwave technology: a novel approach to the transformation of natural metabolites

Fang

et al. 2021

Chin Med

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Microwave technology is used throughout the world to generate heat using energy from the microwave range of the electromagnetic spectrum. It is characterized by uniform energy transfer, low energy consumption, and rapid heating which preserves much of the nutritional value in food products. Microwave technology is widely used to process food such as drying, because food and medicinal plants are the same organisms. Microwave technology is also used to process and extract parts of plants for medicinal purposes; however, the special principle of microwave radiation provide energy to reaction for transforming chemical components, creating a variety of compounds through oxidation, hydrolysis, rearrangement, esterification, condensation and other reactions that transform original components into new ones. In this paper, the principles, influencing factors of microwave technology, and the transformation of natural metabolites using microwave technology are reviewed, with an aim to provide a theoretical basis for the further study of microwave technology in the processing of medicinal materials.

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Properties of potato starch treated with microwave radiation and enriched with mineral additives

Cited by 15 publications

References 37 publications

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Effect of Esterification Conditions on the Physicochemical Properties of Phosphorylated Potato Starch

Microwave technology: a novel approach to the transformation of natural metabolites

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