Thermal, pasting properties and morphological characterization of pea starch ( Pisum sativum  L.), rice starch ( Oryza sativa ) and arracacha starch ( Arracacia xanthorrhiza ) blends, established by simplex-centroid design

Gomes, Daiane de Souza; Cordoba, Layse do Prado; Rosa, Lucas Silva; Spier, Michele Rigon; Schnitzler, Egon; Waszczynskyj, Nina

doi:10.1016/j.tca.2018.02.011

Cited by 14 publications

(4 citation statements)

References 38 publications

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“…However, NSB-2 showed an unpredictable behavior in CI due to a reduction (P<0.05) compared to the rest of the samples evaluated. Similar to the above, Gomes et al (2018) demonstrate the occurrence of a non-additive behavior in the crystallinity index of binary blends between native pea and rice starches, Oliveira et al (2018) in sweet potato-potato blends, and Hornung et al (2017) for a binary blend between starches from yams Dioscorea piperifolia and Dioscorea trifida. These last authors establish that the developed mixture process alters the semi-crystalline characteristics of the starches that make up the starchy system.…”

Section: X-ray Diffraction (Xrd) and Crystallinity Index (Ci)supporting

confidence: 74%

Structural, physicochemical, and pasting properties of native cassava (Manihot esculenta) and yam (Dioscorea alata) starch blends

Arroyo-Dagobeth,

Figueroa-Flórez,

Cadena-Chamorro

et al. 2023

Agron. Colomb.

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Starch blends are a technological alternative aimed at the development of starchy matrices that exhibit improvements in some physicochemical properties from interactions between their individual components. Native cassava and yam starches were mixed in different proportions and the effect of the blend on the structural, physicochemical, and pasting properties was evaluated. The viscosity behavior as a function of temperature revealed a significant non-additive effect on the pasting parameters of all the blends with respect to the individual native starches. Similarly, non-additive variations were evident in the crystallinity index of some mix ratios (NSB-2: 40.11%). Likewise, the difference in the amylose content of each native starch (20.88-25.66%) possibly exerted an effect on the resulting semicrystalline characteristics of the blends and the gelatinization behavior. Hence, the botanical origin and the proportion of starch blends play an important role in the behavior of the resulting physicochemical properties and in vitro digestibility. Polymeric blends were obtained with a low tendency to retrogradation and lower crystallinity index values compared to their native counterparts and a regulated water absorption capacity, all potentially desirable characteristics in the food industry.

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Section: X-ray Diffraction (Xrd) and Crystallinity Index (Ci)supporting

confidence: 74%

Structural, physicochemical, and pasting properties of native cassava (Manihot esculenta) and yam (Dioscorea alata) starch blends

Arroyo-Dagobeth,

Figueroa-Flórez,

Cadena-Chamorro

et al. 2023

Agron. Colomb.

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“…Samples held 1 min at 50 °C, heated to 95 °C at 6 °C/min, held at 95 °C for 5 min, cooled to 50 °C at 6 °C/min, and held at 50 °C for 2 min (de Souza Gomes et al., 2018). …”

Section: Heating and Cooling Of Potato Starch Suspensionsmentioning

confidence: 99%

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Reyniers

Ooms

Gomand

et al. 2020

Comp Rev Food Sci Food Safe

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The use of starch in food systems in many instances relies on its thickening and gelling capacity. When native starches fail to match process and/or product‐specific requirements, starches are physically and/or chemically modified to meet end‐use demands. Evidently, differences between starches of varying botanical origin have to be considered when selecting or modifying starches for particular applications. Potato starch (PS) ranks third in world production after maize and wheat starches. Its unique properties differ from those of cereal and pulse starches and are directly related to its molecular structure and organization. This review summarizes the differences between PS and cereal and pulse starches and how they set it apart in terms of gelatinization, pasting, gelation, and retrogradation. Recent advances in improving PS pasting and gelation using enzyme technology and mineral ions are also described.

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“…Peas (Pisum sativum L.), the second largest edible bean in the world, have comprehensive and balanced nutrition (Huang et al, 2020). They have a high nutritional value, containing 33.4-47.5% starch, 24.3-30.4% protein, and 14.4-19.5% crude fiber (Gomes et al, 2018). In China, peas are mainly used in the processing of starch and related products, such as vermicelli, during which a large amount of processing by-products-pea dregs-is produced.…”

Section: Introductionmentioning

confidence: 99%

Preparation, structure characterization and functional properties of pea dregs resistant dextrin

Ling

et al. 2023

Front. Sustain. Food Syst.

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BackgroundPeas (Pisum sativum L.), the second largest edible bean in the world, have comprehensive and balanced nutrition. In China, peas are mainly used in the processing of starch and related products, during which a large amount of processing by-products—pea dregs—is produced. Because of its large particle size, coarse texture, and difficulty in storage, it is mostly discarded or used as feed, resulting in unnecessary waste.Materials and methodsThe preparation and simulated moving bed chromatographic purification process conditions of pea-resistant dextrin were optimized using pea production waste-pea residue as raw material, and structural characterization and functional properties of pea residue-resistant dextrin were analyzed.ResultsThe results showed that the optimal preparation process conditions for pea-resistant dextrin were as follows: acid concentration 1.0%, acid addition 7.3%, treatment temperature 178.8°C, and treatment time 92.5 min. Subsequently, the pea-resistant dextrin content of 42.15 ± 0.16% was obtained. The optimal SSMB purification conditions were as follows: feed volume 455 g/h, feed volume 682 g/h, circulation volume 346 mL, outlet concentration 24.8 ± 0.2%, purity 99.35 ± 0.17%, and yield 91.08 ± 0.42%. The structural characterization revealed that pea-resistant dextrin had large and variable particle size and amorphous structure; the chemical bond or functional group differences between pea-resistant dextrin and pea starch were not significant; pea-resistant dextrin was a glucose-based dextran with a monosaccharide composition of 2.6% arabinose, 1.5% xylose, and 95.9% glucose, and its molecular weight was (601.1 ± 8.5) × 103 u. Functional characterization revealed that the RS content of pea-resistant dextrin was 92.35%, which had significantly slow digestive properties as well as hypoglycemic and hypolipidemic effects.ConclusionsUsing pea dregs to produce pea dregs resistant dextrin has low production cost and significant functional characteristics, which can be widely applied in the food industry.

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Thermal, pasting properties and morphological characterization of pea starch ( Pisum sativum L.), rice starch ( Oryza sativa ) and arracacha starch ( Arracacia xanthorrhiza ) blends, established by simplex-centroid design

Cited by 14 publications

References 38 publications

Structural, physicochemical, and pasting properties of native cassava (Manihot esculenta) and yam (Dioscorea alata) starch blends

Structural, physicochemical, and pasting properties of native cassava (Manihot esculenta) and yam (Dioscorea alata) starch blends

What makes starch from potato (Solanum tuberosum L.) tubers unique: A review

Preparation, structure characterization and functional properties of pea dregs resistant dextrin

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