Study of heat–moisture treatment of potato starch granules by chemical surface gelatinization

Bartz, Josiane; Zavareze, Elessandra da Rosa

doi:10.1002/jsfa.8153

Cited by 29 publications

(16 citation statements)

References 28 publications

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“…In a previous study by Li et al [19], ultra-high pressure was applied for the gelatinization of mung bean starch and the birefringence was completely lost at 600 mPa pressure. Contrary to this, heat-moisture treatments in potato starch showed complete loss of birefringence at 110 °C at 21 and 24% moisture level [34].…”

Section: Short-range Molecular Order By Fourier Transform Infrared Spectroscopycontrasting

confidence: 61%

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

Awais

Ashraf

Wang

et al. 2020

Foods

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The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (To) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆Hg and ∆Hr) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (p < 0.05) reduced from 1.35 to 1.01 and 1.38 to 0.98 respectively. X-ray diffraction (XRD) indicated the consecutive decrease in relative crystallinity (RC) while RVA analysis showed that peak and final viscosities were decreased significantly (p < 0.05). However, digestion kinetics indicated that degree of gelatinization increased the access of enzymes. As starch was partially gelatinized it yielded significantly lower glycemic index but no significant (p > 0.05) change in starch digestibility was observed after 70 °C. Hence, 70 °C can be considered as the critical hydrothermal treatment temperature in mung bean starch. Pearson’s correlation analysis indicated that controlled hydrothermal treatment had negative effect on the DMO, DDH, RC and the granular damage increased vulnerability of mung bean starch to digestion. These findings gave insight into sequential changes in the structure and digestibility occurring during gelatinization process due to hydrothermal treatment. Controlled gelatinization in mung beans at 70 °C is useful and must be employed to produce the foods with lower starch digestibility.

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Section: Short-range Molecular Order By Fourier Transform Infrared Spectroscopycontrasting

confidence: 61%

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

Awais

Ashraf

Wang

et al. 2020

Foods

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“…However, as the reaction temperature increase, the crystallinity of the three starches was increased. This was attributed to new crystal formation during the disruption of double helix bonds by heating, which provided mobility to the chains and resulted in a rearrangement to form additional new crystalline structures (Bartz et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Heat moisture treatment (HMT) is one of many physical modification methods. The HMT consists of exposing the starch granules to temperatures above the gelatinization temperature for a defined period of time under restricted moisture conditions (Bartz, Zavareze, & Guerra Dias, 2017;Liu, Hong, & Zheng, 2017). HMT has been shown to be a highly promising alternative for physical modification of starches from different botanical sources (Hoover, 2010).…”

Section: Introductionmentioning

confidence: 99%

Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility

2018

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Background and objectives Starches from corn, potato, and wrinkled pea were heat treated at 100 and 120°C for 12 hr at a moisture content of 25% to produce slowly digestible starches. The effect of heat–moisture treatment (HMT) on structure and digestibility of those starches was investigated. Findings Changes in morphological aspects could be found in corn and pea starches after HMT treatment, potato starch retained its granular appearance with only some slight breakage of granules. For the HMT‐treated starches, the intensity of birefringence slightly decreased and the polarized cross also still existed. All the HMT starches showed the increasing To, Tp, and Tc and the decreasing enthalpy. The X‐ray diffraction pattern of potato and pea starches was shifted from B‐ or C‐type to A‐type by HMT, and corn starch changed to A + V‐ type. Compared with native starch, the relative crystallinity of starches decreased, and the degree of gelatinization of all starches was greater than that of their counterparts. After HMT, RDS and SDS contents of potato and pea starches (except corn starch) increased compared with their native counterparts, whereas RS content of all three starches was decreased. Compared with native starch, the digestibility of starches after HMT had a certain degree of increase. Conclusions Heat–moisture treatment had different effects on the granules morphology of different starch. The HMT samples exhibited greater To, Tp, and Tc values than those of the native counterparts with regard to the three starch types. The crystal structure and crystal pattern were transformed to the A‐type by HMT. Corn starch was easier to gelatinize than potato starch and pea starch after HMT, which could be the lower amylose content of corn starch and a smaller proportion of long chain. With the increase of HMT temperature, the starch sample RDS and SDS contents increased and RS decreased. Significance and novelty Corn starch was easier to gelatinize than potato starch and pea starch after HMT. With the increase in HMT temperature, the starch sample RDS and SDS contents increased and RS decreased.

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“…From the SEM micrographs (Fig. 1), native PS granules were smooth, spherical and ellipsoidal (Bartz et al ., 2017), with granule sizes ranging from 15 to 75 μm (Jane et al ., 1994). Under polarised light, the native PS granules exhibited a polarised cross with characteristic birefringence as seen in Fig.…”

Section: Resultsmentioning

confidence: 99%

Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes

Zhang

Zhao

et al. 2021

Int J of Food Sci Tech

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Summary In this study, potato starch (PS) was complexed with soybean peptides (SPTs) with different molecular weights under heat moisture treatment (HMT) at different moisture contents. The results showed that PSSPT complexes formed under HMT were characterised by weaker and fuzzier polarised cross patterns, and more agglomerates. After HMT, higher gelatinisation temperatures and lower enthalpies were observed for PSSPT complexes. In particular, higher gelatinisation temperatures were observed when moisture levels were higher during HMT. Compared with physically mixed counterparts, the PSSPT complexes under HMT displayed higher pasting temperatures and lower swelling power, and peak viscosity. Higher moisture content during HMT led to a less thermodynamically stable B‐polymorphic structure converting to a more stable A‐type polymorph. Higher SDS content was found in the PSSPT complexes subjected to HMT with lower moisture content, while relatively higher RS content was associated with higher moisture content of HMT. These results could be attributed to restructuring of the amylose/amylopectin chains, the physical barrier of SPT and interactions between the negatively charged groups in PS and the side chains in SPT. This study will advance our understanding of food multicomponent interactions, as well as guidance for the application development of low‐glycaemic index foods containing SDS and RS in the field of fine food processing.

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Study of heat–moisture treatment of potato starch granules by chemical surface gelatinization

Abstract: The removal of granular layers showed that the changes promoted by HMT occur throughout the whole granule and were pronounced at the core or peripheral region, depending of the moisture content applied during HMT. © 2016 Society of Chemical Industry.

Cited by 29 publications

References 28 publications

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

Corn, potato, and wrinkled pea starches with heat–moisture treatment: Structure and digestibility

Effects of heat moisture treatment on the structural, physicochemical and digestibility properties of potato starch–soybean peptide complexes

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