Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment

Na, Jong Hee; Kim, Ha Ram; Kim, Yang; Lee, Joon Seol; Park, Hyun Jin; Moon, Tae Wha; Lee, Chang Joo

doi:10.1016/j.ijbiomac.2019.10.146

Cited by 23 publications

(15 citation statements)

References 30 publications

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“…Moreover, the relative crystallinity significantly increased from 20.40% in mix powder to 26.02% in HMT-mix powder. This result is consistent with Na et al [ 12 ] who found that the relative crystallinity of purple sweet potato increased from 26.6% to 29.7% after HMT. It has been suggested that several double helices are disrupted in the amorphous regions by HMT and that interactions between amylose chains also occur during the treatment [ 12 ].…”

Section: Resultssupporting

confidence: 93%

“…This result is consistent with Na et al [ 12 ] who found that the relative crystallinity of purple sweet potato increased from 26.6% to 29.7% after HMT. It has been suggested that several double helices are disrupted in the amorphous regions by HMT and that interactions between amylose chains also occur during the treatment [ 12 ]. The amorphous areas of starch are usually destroyed by HMT, which may increase relative crystallinity.…”

Section: Resultssupporting

confidence: 93%

“…Many studies have examined the variations in starch digestibility and the physicochemical properties before and after HMT. Na et al [ 12 ] revealed that the hydrothermal treatment of sweet potato starch significantly increased the SDS and RS content. Tan et al [ 9 ] reported that the SDS content of HMT-breadfruit starch was 13.24%, which was 10.25% higher than that of native starch.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies

Yang

Wang

et al. 2022

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In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies

Yang

Wang

et al. 2022

Gels

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“…Humedad : 15, 20, 25, 30 Mayor temperatura de gelatinización (Na et al, 2020) Dentro de las modificaciones químicas, la utilización de anhídrido octenil succínico (OSA) para obtener un almidón esterificado, concede un excelente carácter anfifílico y propiedades interfaciales (Altuna et al, 2018). Esto favorece la aplicación como espesante, emulsionante y estabilizador en la industria alimentaria.…”

Section: Condiciones De Operación Resultado Referenciaunclassified

Almidón de camote: Modificaciones enzimáticas, físicas y químicas

Ochoa-Martínez¹,

Solís²,

Bermúdez-Quiñones³

2021

tecnociencia

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El almidón es el principal carbohidrato de reserva en productos vegetales y es ampliamente utilizado en la industria alimentaria. El camote es una fuente importante de almidón, ya que forma parte de su composición química en el rango de 50 - 80%. Sin embargo, en su forma nativa carece de propiedades que lo conviertan es un material ideal con potencial para aplicaciones en productos alimenticios. Por esto, con la finalidad de subsanar tal desventaja se recurre a procesos de modificación que permitan cambiar sus propiedades fisicoquímicas como la cristalinidad, viscosidad, tamaño de gránulo, temperatura de gelatinización, retrogradación, solubilidad, poder de hinchamiento, etc. Las modificaciones del almidón se centran en tres tipos de métodos; los enzimáticos (altamente eficientes), los físicos (diversos y económicos) y los químicos (selectivos). Cada vez resulta de mayor interés probar métodos de modificación en nuevas fuentes de almidón y debido a la alta producción de camote a nivel mundial, es importante mostrar los contrastes de los diferentes métodos utilizados. Por lo tanto, el objetivo de esta revisión es mostrar los estudios realizados para la modificación de almidón de camote y su efecto sobre las propiedades fisicoquímicas. DOI: https://doi.org/10.54167/tecnociencia.v15i3.854

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“…Generally, lower GI is seen as a positive for patients with low glucose tolerance [12]. Hence, to fulfill these requirements, much research has modified starch with chemical, physical, and enzymatic techniques [13] to provide unique starch characteristics with better thermal stability, mechanical stability [14][15][16], and digestibility [17].…”

Section: Introductionmentioning

confidence: 99%

In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment

Tsai

Lai

2021

Foods

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This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.

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Structural characteristics of low-digestible sweet potato starch prepared by heat-moisture treatment

Cited by 23 publications

References 30 publications

Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies

Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies

Almidón de camote: Modificaciones enzimáticas, físicas y químicas

In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment

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