Structure and Physicochemical Properties of Resistant Starch Prepared by Autoclaving‐Microwave

Li, Jiangtao; Han, Wenfang; Zhang, Binjia; Zhao, Siming; Du, Hongying

doi:10.1002/star.201800060

Cited by 20 publications

(11 citation statements)

References 35 publications

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“…This phenomenon is affected by amylopectin branch length as well. Longer amylopectin branch resulted in more packed double helices structure ( 66 ). It was also observed in annealing modification ( 67 ).…”

Section: Resultsmentioning

confidence: 99%

Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result

et al. 2022

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Autoclaving-cooling is a common starch modification method to increase the resistant starch (RS) content. The effect of this method varies depending on the type of crop and treatment condition used. The objectives of this study were to verify the autoclaving-cooling treatment based on a meta-analysis result and to evaluate the physicochemical properties of modified starches. The meta-analysis study used 10 articles from a total of 1,293 that were retrieved using the PRISMA approach. Meta-analysis showed that the optimal treatments of autoclaving-cooling process that increase the RS content significantly, was in starch samples from the cereal group (corn, oats, rice) (SMD: 19.60; 95% CI: 9.56–29.64; p < 0.001), with water ratio 1:4 (SMD: 13.69; 95% CI: 5.50–21.87; p < 0.001), using two cycles of autoclaving-cooling (SMD: 16.33; 95% CI: 6.98–25.67; p < 0.001) and 30 min of autoclaving heating (SMD: 12.97; 95% CI: 1.97–23.97; p < 0.001) at 121°C (SMD: 12.18; 95% CI: 1.88–22.47; p < 0.001). Verification using corn flour and corn starch showed a significant increase in RS contents from 15.84 to 27.78% and from 15.27 to 32.53%, respectively, and a significant decrease in starch digestibility from 67.02 to 35.74% and from 76.15 to 28.09%, respectively. Treated sample also showed the pasting profile that was stable under heating and stirring.

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Section: Resultsmentioning

confidence: 99%

Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result

et al. 2022

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“…While being stored for 24 h, the cooked starches showed irregular shapes with a compact and smooth surface [ 27 , 45 ], similar to that of starches with high temperature–pressure [ 46 ] or microwave treatment [ 47 ]. Research has consistently reported that autoclaved microwave-treated starches show irregular shapes after storage for 24 h, and the size of starch aggregates exceeded 100 μm [ 48 ]. That is, the glucan chains of starch undergo reassembly during storage and increase the bulk density of starch matrices.…”

Section: Resultsmentioning

confidence: 99%

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

Xiong

Qiao

Niu

et al. 2022

Foods

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The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked starch contained 46.8% of double helices, while its conventionally cooked counterpart possessed 34.3% of double helices. This could be related to the fact that the microwave field caused high-frequency movements of polar groups such as hydroxyls, which strengthened the interactions between starch chains and water molecules and eventually their assembly into double helices, crystallites, and nanoscale orders. This work provides further insights into the chain reassembly of microwave-cooked starch undergoing storage, which is closely related to the quality attributes of starch-based products.

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“…It is also nutritionally very important since it supplies the major portion of the carbohydrates in the diet (Li et al, 2018). Keeling and Myers stated (2010) that more than 80 percent of the calories in the world arouse from starch which was a unique supplement in our nutrition.…”

Section: Starchmentioning

confidence: 99%

Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches

Bitik

Şumnu

2019

Food Bioprocess Technol

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pagesModified starches gained importance in food industry due to their improved functional properties. In this study, two legume starches (chickpea and lentil) were modified by using ultrasonication and microfluidization techniques. The objective of the study was to investigate the effects of these methods on the functional, rheological, thermal properties and particle size, morphology and crystal structure of modified starch samples. Time Domain NMR relaxometry experiments were also conducted to understand the changes in the microstructure. Results showed that swelling power of starches increased, but their solubility values decreased significantly with both treatments (p<0.05). Apparent viscosities of both samples showed a decreasing trend with increasing shear rate. Gelatinization temperatures of starches decreased with treatments significantly (p<0.05). Both methods resulted in significantly lower volume mean diameter (D [4,3]) and span values as compared to the native ones. SEM images demonstrated that morphology of the treated starches changed significantly. Time Domain (TD) NMR results showed that modified starch samples had longer T2 relaxation times. After treatments, the structural change was also observed through FTIR experiments. Both ultrasonication and microfluidization were found to be effective for the modification of chickpea and lentil starches.

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Structure and Physicochemical Properties of Resistant Starch Prepared by Autoclaving‐Microwave

Cited by 20 publications

References 35 publications

Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result

Verification of autoclaving-cooling treatment to increase the resistant starch contents in food starches based on meta-analysis result

Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage

Physicochemical and Structural Characterization of Microfluidized and Sonicated Legume Starches

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