Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure

Guo, Zebin; Zeng, Shaoxiao; Lu, Xu; Zhou, Meiling; Zheng, Mingjing; Zheng, Baodong

doi:10.1016/j.foodchem.2015.03.069

Cited by 160 publications

(94 citation statements)

References 32 publications

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“…Onset temperature ( T o ), peak temperature ( T p ), and conclusion temperature ( T c ) are mainly related to the internal molecular order of starch granules, and enthalpy of gelatinization (Δ Η ) mainly reflects the loss of double helix structure formed in amylopectin microcrystals (Guo et al, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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Background and objectives The chemical activity of starch granules is inert. The purpose of this study was to reveal the mechanism of producing high‐quality modified starch by advanced equipment. Findings There were pores and central cavities with loose structure in mung bean starch granules, so water could enter the starch granules through the pores under high hydrostatic pressure treatment. The starch molecules could be hydrated, and starch granules could even be gelatinized. The reaction efficiency (RE) of cationic starch increased to 32.20% and the other qualities (solubility, swelling degree, and viscosities) were significantly improved after 100 MPa treatment. The RE and other qualities of cationic starch changed differently after 200 and 400–600 MPa treatments. Conclusions High hydrostatic pressure could produce significant mechanochemical effect on starch granules, so the structures and properties of mung bean starch were changed markedly, and the quality of cationic starch was improved. Significance and novelty The mechanism of producing high‐quality modified starch by advanced equipment was revealed using mechanochemical theory, which could lay a theoretical foundation for the manufacture of high‐performance modified starch industrial equipment in the future.

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Section: Resultsmentioning

confidence: 99%

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Zhang

Hou

et al. 2019

Cereal Chem

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“…Treatment with HHP is an innovative nonthermal method to modify starch and leads to changes in granule structure, crystallinity, gelatinization behavior, rheological properties, and retrogradation tendency. Complete gelatinization and non‐crystallinity of C‐type starches were observed following 600 MPa treatment and accompanied by a disappearance of birefringence . Increasing pressure raised the peak viscosity, trough viscosity, final viscosity, pasting temperature, and setback of starch, while breakdown viscosity decreased .…”

Section: Modification Of C‐type Starchmentioning

confidence: 99%

“…This is the result of the more scattered‐branching amylopectin within A‐type crystals being more susceptible to rearrangement and intercepting more water molecules following hydrothermal treatment . The trend of C‐ to B‐type conversion, similarly induced via high hydrostatic pressure (HHP) processing, leads to destruction of internal crystallinity of C‐type starch . It is noteworthy that HHP treatment of A‐type starch significantly converted crystallinity to B‐type .…”

Section: Modification Of C‐type Starchmentioning

confidence: 99%

C‐type starches and their derivatives: structure and function

Guo

Jia

Zhao

et al. 2017

Annals of the New York Academy of Sciences

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The C-type starches are widely distributed in seeds or rhizomes of various legumes, medicinal plants, and crops. These carbohydrate polymers directly affect the application of starchy plant resources. The structural and crystal properties of starches are crucial parameters of starch granules, which significantly influence their physicochemical and mechanical properties. The unique crystal structure consisting of both A- and B-type polymorphs endows C-type starches with specific crystal adjustability. Furthermore, large proportions of resistant starches and slowly digestible starches are C-type starches, which contribute to benign glycemic response and proliferation of gut microflora. Here, we review the distribution of C-type starches in various plant sources, the structural models and crystal properties of C-type starches, and the behavior and functionality relevant to modified C-type starches. We outline recent advances, potential applications, and limitations of C-type starches in industry, aiming to provide a theoretical basis for further research and to broaden the prospects of its applications.

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“…The samples were analyzed in triplicate using an X‐ray diffractometer (D8ADVANCE; Bruker Corp., Karlsruhe, Germany) under the following conditions: X‐ray tube, Cu–Ka (nickel filter); 40 kV; voltage, 40 mA; scanning form, 2 θ of 5–40 °; scanning speed, 8 °/min; and scanning wavelength, 0.154 nm (Guo et al, ).…”

Section: Methodsmentioning

confidence: 99%

Structural and physicochemical properties of resistant starch from Chinese chestnut (Castanea mollissima ) prepared by autoclaving treatment and pullulanase hydrolysis

Yao

Wang

2017

J Food Process Preserv

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The purpose of this study was to evaluate the properties of resistant starch (RS) from Chinese chestnut (Castanea mollissima), which was prepared by autoclaving treatment and pullulanase hydrolysis. Scanning electron microscopy (SEM) revealed that the chestnut resistant starch (CRS) granules had a cohesive structure, an irregular shape, and diameters ranging from 6.0 to 7.2 µm. The enzymatic and retrogradation processes increased the yield of RS, and also decreased its swelling power, water solubility, and viscosity. An increase in transparency was also observed. The percent syneresis of the two starches increased steadily over time. X‐ray diffraction (XRD) analyses revealed that autoclaving and pullulanase hydrolysis converted C‐type native starch into a B‐type pattern and increased the crystallinity. In addition, differential scanning calorimetry (DSC) results indicated a reduction in gelatinization temperature and enthalpy compared with native starch. The thermal properties of RS increased due to the retrogradation and recrystallization (p < .05). Practical applications Chinese chestnut (Castanea mollissima) is an important nut crop with high nutrition and planted in China widely. High water content in fresh chestnut leads to mildew attack easily, which will affect the chestnut market value and trade business. Therefore, it has great significance and practical demand to develop the deep processing technology and diversify its products. The resistant starch has been implemented as an ingredient for its resistant digestion properties for making flour food and functional food. However, the research and application of resistant starch from Chinese chestnut (Castanea mollissima) has been rarely seen. This study investigated the structural and physicochemical properties of chestnut resistant starch and provided a reference for the application of chestnut resistant starch in the food processing industries. For example, an increase in transparency and syneresis suggested chestnut resistant starch could be potentially used as a functional ingredient in jelly, beverages, and other food products, but not be possible for use in the frozen food industry.

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Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure

Cited by 160 publications

References 32 publications

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

Effects of high hydrostatic pressure on structures, properties of starch, and quality of cationic starch

C‐type starches and their derivatives: structure and function

Structural and physicochemical properties of resistant starch from Chinese chestnut (Castanea mollissima ) prepared by autoclaving treatment and pullulanase hydrolysis

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