Relationship between physicochemical characteristics and in vitro digestibility of chestnut (Castanea mollissima) starch

Hao, Henan; Li, Qian; Bao, Wenjun; Wu, Yanwen; Ouyang, Jie

doi:10.1016/j.foodhyd.2018.05.031

Cited by 62 publications

(46 citation statements)

References 40 publications

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“…YCIS showed the lowest value of size dispersion (0.85), which was consistent with the relatively concentration of its particle size distribution (Figure 3). The particle size of the lily bulb starch was larger than that of chestnut starch (6.82-8.69 μm) [16] and jackfruit starch (4.28-12.59 μm). [29] Starch of smaller particle size could be used as thickening agent in puddings and food formulation.…”

Section: Particle Size Distributionmentioning

confidence: 76%

“…To avoid the influence of humidity on the crystallinity, the starch samples were poured into glass Petri dishes, and then stored in a closed container containing saturated NaCl solution and equilibrated at room temperature for 48 h before the XRD analysis. Crystallinity index was calculated as described by Hao et al [16]…”

Section: X-ray Diffraction Analysismentioning

confidence: 99%

“…The diffraction patterns of starch samples isolated from the seven lily cultivars were analyzed by XRD, and the diffractograms were shown in Figure 1. The relative crystallinity calculated from the ratio of the diffraction peak area to the total diffraction area, [16] were also listed in Table 2. The diffractograms revealed that all of the starch granules were consisted of the crystalline and amorphous region.…”

Section: Crystalline Patternsmentioning

confidence: 99%

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Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China

Wang

Qun

et al. 2019

International Journal of Food Properties

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Starches were isolated from bulbs of seven lily cultivars grown in China and their morphological, structural, and physicochemical properties were investigated. All the isolated starch samples showed triangular, elliptical, less scalloped, round, and irregular shaped granules. The starch of different lily cultivars exhibited B-type crystalline pattern. The median diameters (D50) were found to be in range from 17.79 μm to 45.06 μm and the amylose content in range from 23.63 to 30.38 g/100 g starch. The weight average molar mass (M w) of amylopectin ranged from 4.03 × 10 7 g/mol to 11.00 × 10 7 g/mol and root-mean-square rotation radius (R z) ranged from 203.90 nm to 264.20 nm. HPAEC-PAD chain distribution analysis revealed that the average chain length of amylopectin ranged from DP 23.19-25.29. Starch samples of different lily cultivars showed peak viscosity ranging from 1699.7 cP to 2963.0 cP, and pasting temperature varying from 63.83°C to 71.00°C. Furthermore, the transition temperatures of the starch samples isolated from different lily cultivars were found to be in range from 50.76°C to 57.59°C for onset temperature (T o), 54.57°C to 64.30°C for peak temperature (T p), and 68.07°C to 77.16°C for conclusion temperature (T c). The gelatinization temperature range (ΔT r) was found to be from 16.66°C to 21.65°C and enthalpy (ΔH) was in range from 11.46 J/g to 16.29 J/g. These results indicated that lily starch properties were significantly different depending on lily variety, which could help in understanding the convenience of these starches for the application in different food and non-food industries.

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Section: Particle Size Distributionmentioning

confidence: 76%

Section: X-ray Diffraction Analysismentioning

confidence: 99%

Section: Crystalline Patternsmentioning

confidence: 99%

See 1 more Smart Citation

Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China

Wang

Qun

et al. 2019

International Journal of Food Properties

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“…Huang et al. () manipulated that HMT could induce a higher crystallinity of debranched starch and Hao, Qian, Bao, Wu, and Jie () observed that a decrease in amylopectin fraction but an increase in amylose fraction was occurred with the extended BM treatment time. In conclusion, mechanical activation by BM can accelerate the rearrangement of starch granules under the circumstance of HMT.…”

Section: Resultsmentioning

confidence: 99%

“…This might be attributed to the application of HMT, which introduced water molecules and high temperature to the BM-treated starch granules and affected rearrangement in the ordered threedimensional structure of amylopectin resulting in sharper diffraction peaks, higher crystallinity, and recrystallization after cooling reported that amylopectin was the main contributor to crystalline order structure of starch granules by linking double helices formed by short branched chains of amylopectin. Huang et al (2015) manipulated that HMT could induce a higher crystallinity of debranched starch and Hao, Qian, Bao, Wu, and Jie (2018) observed that a decrease in amylopectin fraction but an increase in amylose fraction was occurred with the extended BM treatment time. In conclusion, mechanical activation by BM can accelerate the rearrangement of starch granules under the circumstance of HMT.…”

Section: Food Chemistrymentioning

confidence: 99%

Effect of Heat–Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A‐ and Small B‐Wheat Starch Granules

Hong

Liu

et al. 2019

Journal of Food Science

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The large and small granules of A‐starch (AS) and B‐starch (BS) were separated from wheat cultivar of ZM 22. It was modified by ball‐milling (BM) and heat–moisture treatment (HMT) was performed after BM treatment. After BM, noticeable deformation, fragments, fissures, and grooves were observed, whereas diffusion and aggregation were detected and followed by HMT. Crystallinity of AS‐BM‐5h decreased to 7.8%, and no diffraction peaks were observed for BS. However, after HMT, the crystallinity of AS‐BM‐5h and BS‐BM‐5h was increased to 17.4% and 6.2%, respectively. AS–BM–HMT displayed better thermal stability. After being treated by BM previously, AS and BS showed an increase in solubility, whereas the subsequent HMT of BM‐treated starches (both AS and BS) had higher solubility especially for BS with longer BM treatment time. Large‐sized granules were easier to be damaged by BM, whereas small‐sized granules were greatly influenced by HMT. Dual modification of BM–HMT was an effective and potential method to modify the structure of wheat starch granules and expand its industrial applications. Practical Application This study put forward a new dual modification method in combination with BM–HMT for large A‐starch and small B‐starch granules. Flour processing inevitably causes some starch to be damaged by destroying the structure. How can the damaged starch structure be improved to satisfy the food processing industry? HMT was proposed to modify the mechanically activated starches because of its obvious effects on smaller BS. HMT can reduce the content of damaged starch by rearranging and reorganizing its structures. This study can provide a low‐cost, convenient, and eco‐friendly technology for improving damaged starch and developing its applications in food industry.

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Understanding the structural contributions to the functional properties of chestnut starch high in resistant starch type‐2

Guo,

Zheng,

Zeng

et al. 2023

J Sci Food Agric

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BACKGROUNDChestnut has recently attracted attention because of its exceptional functional properties, which are mainly influenced by the structural properties of chestnut starch (CS). In this study, ten varieties of chestnut from the northern, southern, eastern, and western regions of China were selected, and their functional properties, including thermal properties, pasting properties, in vitro digestibility, and multi‐scale structural characteristics were characterized. The relationship between structure and functional properties was clarified.RESULTSIn the varieties that were studied, the pasting temperature of CS was in the range of 67.2–75.2 °C and the pastes displayed diverse viscosity characteristics. Slowly digestible starch (SDS), and resistant starch (RS) of CS were in the range of 17.17–28.78% and 61.19–76.10%, respectively. Chestnut starch from north‐eastern China exhibited the highest RS content of 74.43–76.10%. Structural correlation analysis revealed that smaller size distribution, fewer B2 chains, and thinner lamellae thickness contributed to higher RS content. Meanwhile, CS with smaller granules, more B2 chains, and thicker amorphous lamellae displayed lower peak viscosities, stronger resistance to shear, and higher thermal stability.CONCLUSIONOverall, this study clarified the relationship between the functional properties and the multi‐scale structure of CS, revealing the structural contributions to its high RS content. These findings provide significant information and basic data for use in the creation of nutritional chestnut food. © 2023 Society of Chemical Industry.

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Relationship between physicochemical characteristics and in vitro digestibility of chestnut (Castanea mollissima) starch

Cited by 62 publications

References 40 publications

Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China

Morphological, structural, and physicochemical properties of starch isolated from different lily cultivars grown in China

Effect of Heat–Moisture Treatment on Physicochemical, Thermal, Morphological, and Structural Properties of Mechanically Activated Large A‐ and Small B‐Wheat Starch Granules

Understanding the structural contributions to the functional properties of chestnut starch high in resistant starch type‐2

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