Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility

Chen, Yongzhi; Yang, Qingyu; Xu, Xiaoxing; Liang, Qingcheng; Dong, Zhihong; Luo, Zhigang; Lu, Xuanxuan; Peng, Xichun

doi:10.1016/j.carbpol.2017.08.121

Cited by 109 publications

(37 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In contrast to the present findings, the formation of more stable crystalline structures after HMT [38] alters the gelatinization peak temperature T peak of starches, however, T onset seems to be less affected by heat-moisture treatments [38]. In particular, the low heating period in this present investigation in comparison to other studies [42,43] makes an increased gelatinization onset due to a restructuration of starch unlikely.…”

Section: Resultscontrasting

confidence: 99%

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

2019

View full text Add to dashboard Cite

It is presumed that structural and functional alterations of biopolymers, which occur during grinding, are caused by a mechanical modification of polymers. As a result, thermally induced changes of flours are neglected. In this study, the impact of thermo-mechanical stress (TMS), as occurring during general grinding procedures, was further differentiated into thermal stress (TS) and mechanical stress (MS). For TS, native wheat flour, as well as the purified polymers of wheat—starch and gluten—were heated without water addition up to 110 ∘ C. Isolated MS was applied in a temperature-controlled ultra-centrifugal grinder (UCG), whereby thermal and mechanical treatment (TMS) was simultaneously performed in a non-cooled UCG. TS starch (110 ∘ C) and reference starch did not show differences in starch modification degree (2.53 ± 0.24 g/100 g and 2.73 ± 0.15 g/100 g, AACC 76-31), gelatinization onset (52.44 ± 0.14 ∘ C and 52.73 ± 0.27 ∘ C, differential scanning calorimetry (DSC)) and hydration properties (68.9 ± 0.8% dm and 75.8 ± 3.0%, AACC 56-11), respectively. However, TS led to an elevated gelatinization onset and a rise of water absorption of flours (Z-kneader) affecting the processing of cereal-based dough. No differences were visible between MS and TMS up to 18,000 rpm regarding hydration properties (65.0 ± 2.0% dm and 66.5 ± 0.3% dm, respectively). Consequently, mechanical forces are the main factor controlling the structural modification and functional properties of flours during grinding.

show abstract

Section: Resultscontrasting

confidence: 99%

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

2019

View full text Add to dashboard Cite

show abstract

“…Gunaratne & Hoover (2002) reported that the value of ΔH gel is representative of the number of double helices that unfold and rupture during gelatinization, so higher ΔH gel values for waxy starch can be attributed to the presence of a larger number of double helices and almost no amylose (Gunaratne & Hoover, 2002;. Similar results were found in studies for corn (Chen et al, 2017), potato (Jiranuntakul et al, 2011) and sorghum (Shaikh et al, 2019) starches.…”

Section: Thermal Analysis -Differential Scanning Calorimetry (Dsc)supporting

confidence: 72%

“…Increased conclusion temperature can be attributed to more stable lens formation during HMT (Chen et al, 2017). Another possible explanation for this behavior may be due to a restriction of water penetration in the granules by the new surface layer formed by HMT, delaying granule swelling (Jiranuntakul et al, 2011).…”

Section: Thermal Analysis -Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

et al. 2022

View full text Add to dashboard Cite

Resistant starch (RS) has gained interesting because of its health benefits as the control of diseases, such as diabetes. Modifications in starches have been applied in order to increase RS content and consequently the range of industrial food applications. The heat-moisture treatment (HMT) combined with the addition of organic acids was the aim of this study, and also to evaluate the in vitro digestibility and other properties of corn starches. In both botanical sources, the RS content increased significantly, for the normal type and the waxy. Among organic acids used, citric, followed by lactic and acetic acid, promoted the most evident alterations and showed promising results in the increasing of RS. The results obtained by this combined method open opportunities for further applications in functional foods as well as starch based encapsulation process.

show abstract

“…Heat moisture treated starch samples showed decreased relative crystallinity and the lowest relative crystallinity value (9.65%) was exhibited by samples treated at 85°C. Chen et al (2017) reported that heat moisture treatment reduced the extent of branching in starch granules of maize and also found that parts of crystalline phases were changed into amorphous regions. Jiranuntakul et al (2011) observed decreased relative crystallinity in heat moisture treated starches of corn, rice and maize and noticed more pronounced changes in waxy type starches.…”

Section: X-ray Diffractometerymentioning

confidence: 99%

Physicochemical, thermal and structural properties of heat moisture treated common buckwheat starches

2019

View full text Add to dashboard Cite

Common buckwheat starch modified by heat moisture treatment at different temperatures was analysed for functional, pasting, structural, thermal, gel textural and morphological properties. Heat moisture treatment decreased swelling power, solubility and oil absorption capacity while amplified water absorption capacity of buckwheat starch. Lower whiteness index with higher a* and b* values were observed for treated starches. Modified starches showed increased paste clarity and reduced syneresis. A declining order of paste clarity and freezethaw stability of native and treated starches was noticed during storage period. RVA analysis showed reduced viscosities (peak, trough, breakdown, final and setback viscosity) for hydrothermally treated starches. Increased gel hardness was observed for modified starches and starch sample treated at 85°C produced the hardest gel. FTIR spectrums of native and treated starch samples showed peaks at similar wavenumbers. Micrographs revealed the polygonal shape of native starch granules with flat areas on surface. Increased agglomeration in heat moisture treated starch samples was noticed in scanned images of starches. X-ray diffraction analysis showed 'A' type crystalline pattern in native starch of common buckwheat and no alteration in crystalline pattern due to hydrothermal treatment was observed. Relative crystallinity of native buckwheat starch decreased during heat moisture treatment and the minimum value was recorded for starches treated at 85°C. Differential scanning calorimetry showed raised gelatinisation temperatures (T O , T P and T C) and reduced DH values for hydrothermal treated starches. Keywords Common buckwheat starch Á Hydrothermal treatment Á Pasting properties Á X-ray diffractometry Á Thermal properties Electronic supplementary material The online version of this article (

show abstract

Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility

Cited by 109 publications

References 40 publications

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding

Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation

Physicochemical, thermal and structural properties of heat moisture treated common buckwheat starches

Contact Info

Product

Resources

About