Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems

Wang, Qingfa; Liu, Limin; Zheng, Xueling

doi:10.1016/j.foodchem.2020.128700

Cited by 92 publications

(46 citation statements)

References 113 publications

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“…The high temperature in DHT accelerated the movement of the molecules and created cracks and grooves in the DH-PTS sample [30]. HMT and autoclave treatment in the presence of increased moisture content and thermal force made the starch granules actively absorb more moisture, remarkably changing the granule morphology [31].…”

Section: Morphology Analysismentioning

confidence: 99%

“…The increased PT of HM-PTS and AC-PTS indicates increased resistance of thermally modified starch granules to swelling. The additional heat uptake may be imputed to several factors, such as the development of intermolecular crosslinks, agglomeration of starch granules, and reduction in space between molecules by the fortified associative forces in the chains [31]. However, the PT of DH-PTS was found to be less than PTS as the DH-PTS sample had an unstable crystalline structure, which made the starch granules have lower resistance to swelling and rupturing and resulted in lower PT than the PTS sample [36].…”

Section: Pasting Propertiesmentioning

confidence: 99%

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Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

et al. 2021

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Talipot starch, a non-conventional starch source with a high yield (76%) from the stem pith of talipot palm (Corypha umbraculifera L.) was subjected to three different thermal treatments (dry-heat, heat-moisture and autoclave treatments) prior to phosphorylation. Upon dual modification of starch with thermal treatments and phosphorylation, the phosphorous content and degree of crosslinking significantly increased (p ≤ 0.05) and was confirmed by the increased peak intensity of P=O and P–O–C stretching vibrations compared to phosphorylated talipot starch in the FT-IR spectrum. The highest degree of crosslinking (0.00418) was observed in the autoclave pretreated phosphorylated talipot starch sample. Thermal pretreatment remarkably changed the granule morphology by creating fissures and grooves. The amylose content and relative crystallinity of all phosphorylated talipot starches significantly decreased (p ≤ 0.05) due to crosslinking by the formation of phosphodiester bonds, reducing the swelling power of dual-modified starches. Among all modified starches, dry-heat pretreated phosphorylated starch gel showed an improved light transmittance value of 28.4%, indicating reduced retrogradation tendency. Pasting and rheological properties represented that the thermal pretreated phosphorylated starch formed stronger gels that improved thermal and shear resistance. Autoclave treatment before phosphorylation of talipot starch showed the highest resistant starch content of 48.08%.

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Section: Morphology Analysismentioning

confidence: 99%

Section: Pasting Propertiesmentioning

confidence: 99%

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

et al. 2021

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“…Currently, starch in its native form is restricted in application, and several processing methods are employed to improve its properties and uses (Wang et al., 2020 ). A primary and safe modification of starch for food application is through hydrothermal modification (Asare et al., 2021 ; Kaur et al., 2019 ; Nie et al., 2019 ; Zhao et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

“…A primary and safe modification of starch for food application is through hydrothermal modification (Asare et al., 2021 ; Kaur et al., 2019 ; Nie et al., 2019 ; Zhao et al., 2021 ). Herein, heat‐moisture treatment (HMT) is a physical interaction‐reforcing technique that improves the functional and physical properties of starch with no alteration to the original molecular composition (Wang et al., 2020 ). It has been widely acknowledged that HMT modification is controlled by the botanical sources, moisture level, heating time, and temperature (Zhao et al., 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Effect of heat‐moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch

Gao

et al. 2021

Food Science & Nutrition

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Sand rice (Agriophyllum squarrosum) is an extensively cultivated psammophyte in the desert area of Asia for its sand stabilization ability (Qian et al., 2016;Zhao et al., 2014). For local people, sand rice has been popularly consumed as the comestible and medicine for hundreds of years (Xu et al., 2018). As reported, the nutritional value of sand rice is deemed to be comparable to that of quinoa (Chenopodium quinoa Willd.), who has gained global recognition with unique nutritional characteristics and adaptability (Zhang et al., 2018). Thus, the sand rice will be a potential crop as the alternative food for growing populations.Increasing demand for more sand rice production requires further understanding and processing them. In sand rice, starch is the most abundant carbohydrate making up 32.5%-51.2% (Peng et al., 2018). This starch is reported as an A-type starch with round shape smaller

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“…The industrial utilization of native starch is limited due to its inherent imperfect nature, such as water insolubility, low stability at low pH, high temperature, and tendency to easily retrograde and undergo syneresis forming unstable pastes and gels (Ashogbon, 2018;Punia, 2020). Therefore, native starches are often modified using different techniques to enhance their functional properties relevant to industrial applications (Wang et al, 2020). The physical modification is preferred in the food industry because it does not require any chemical treatment, hence it is safe (Zhang et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Impact of physical modifications on starch nutritional fractions: rapidly digestible starch, slowly digestible starch and resistant starch

Samarakoon¹

2020

Journal of Food Bioactives

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The industrial utilization of native starches is limited because of their poor qualities and different starch modifications are used to improve functionality of starch. Physical modification of starch is preferred since it is simple, inexpensive, and specially it does not involve any chemical reagents. Physical modifications can be divided into thermal and non-thermal treatments. These techniques alter physicochemical properties of starch including in vitro digestibility, which indicates the nutritional value of starch. Starch nutritional fractions are of three types; RDS (rapidly digestible starch), SDS (slowly digestible starch) and RS (resistant starch). It is important to understand how physical modifications affect starch nutritional fractions as both SDS and RS have beneficial health effects and specially RS has the potential to be used as a natural bioactive compound. This review aims to summarize the recent knowledge regarding the physical modifications and their impact on in vitro digestibility and nutritional fractions of starch.

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Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems

Cited by 92 publications

References 113 publications

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

Effect of Thermal Pretreatments on Phosphorylation of Corypha umbraculifera L. Stem Pith Starch: A Comparative Study Using Dry-Heat, Heat-Moisture and Autoclave Treatments

Effect of heat‐moisture treatment on the structural and physicochemical characteristics of sand rice (Agriophyllum squarrosum) starch

Impact of physical modifications on starch nutritional fractions: rapidly digestible starch, slowly digestible starch and resistant starch

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