Crystalline Structure Of Starch Research Articles

Effect of different thermal treatments on starch digestion of Tsamba (Highland barley products): Insights from starch structural properties and enzyme activity.

This study elucidated the mechanisms involved in the impact of Tsamba (a highland barley product) starch digestibility by different thermal treatments. The results demonstrate that different thermal processing methods (microwave, roasting, sand frying, frying, baking, and steaming) significantly alter the polyphenol content of highland barley, which in turn affects its ability to inhibit α-amylase activity. SEM, CLSM, XRD and FTIR were used to evaluate the effects on starch microstructure and digestibility. The microstructure, short-range order, and crystalline structure of starch would modify after different thermal treatments. Notably, the starch structure with the least disruption and improvement in resistance to enzyme hydrolysis suggests that microwaves may be an effective way to produce foods with higher resistant starch content. This study provides valuable insights into dietary strategies for the management of starch digestibility in people with diabetes.

Cross-linked Arenga pinnata (Wurmb.) Merr. starch and chitosan with sodium trimetaphosphate: Structure, physicochemical properties and in vitro digestibility.

The inherent limitations of native starch considerably restrict its applications in the food industry. To enhance its processing properties, Arenga pinnata (Wurmb.) Merr. starch (APS) was subjected to dual modification with low levels of sodium trimetaphosphate (0%, 1%, and 3%) and chitosan (1%) to investigate its physicochemical, thermal, pasting, and in vitro digestibility. The dual modification of APS significantly increased the degree of cross-linked (CLD) to 84.69%, resulting in a rougher surface texture. This process led to the formation of phosphate bonds, the weakening of hydrogen bonds, and a decrease in relative crystallinity, all while preserving the starch's crystalline structure. Additionally, the modification impeded paste formation, reduced swelling power, and lowered pasting enthalpy, while increasing the content of slowly digestible starch and resistant starch. These findings provided a basis to enhance the functional properties of starch-based materials, which could be applied to improve the texture and stability of food products such as sauces, dressings, and desserts in the food industry.

Effect of the critical melting treatment on the short/long-term retrogradation behaviour of maize starch

The shortand long-term retrogradation properties in normal maize starch (N-S) by critical melting treatment (CMT; including TO (onset temperature) melting (OM), TP (peak temperature) melting (PM), and TC (conclusion temperature) melting (CM)) were studied. Results indicated that CMT promoted short-term (1 day) and long-term (7 days) retrogradation of N-S in the following order: PM > CM > OM. After storage for 7 days, following the PM treatment, the gel hardness, the retrogradation degree, and relative crystallinity increased to 4.67 N, 13.191%, 8.58% from 2.87 N, 9.972%, and 6.20%, respectively. PM treatment resulted in harder starch granules, promoting the rearrangement of the starch crystalline structure during cold storage. This was confirmed by the increased storage modulus, decreased iodine blue value, reduced gap in the gel network, and compact aggregate formation. Results indicated that CMT can promote the retrogradation properties of N-S.

Insight into the relationship between the starch crystalline structure and textural quality and physicochemical properties of reconstituted rice: Influence of feed moisture content

Reconstituted rice was prepared by extrusion with different feed moistures (30 %, 33 %, 36 %, 39 % and 42 %), and the relationship between the crystalline structure, physicochemical properties, and textual quality of reconstituted rice was studied. The results revealed that, with the feed moisture increased (33 %–36 %), the gelatinization degree reached 97.28 % and the bound water content increased by 23.58 %. The water absorption index and swelling power index reached 8.35 g/g and 9.46 g/g, respectively, and the texture properties were close to those of native rice. Higher extrusion feed moisture (39 %–42 %) increased the setback value (206.00 cP) and breakdown value (721.33 cP) of starch, and the hardness and gumminess of reconstituted rice were also increased (p < 0.05). The starch crystalline structure was disrupted by extrusion and changed to a surface fractal structure, the relative crystallinity decreased from 26.87 % to 6.68 %, and the degree of order decreased from 1.680 to 1.006. Correlation analysis revealed that the crystalline structure of starch and water distribution would affect the textural and hydration properties of reconstituted rice. The results provide theoretical references and data support for improving the edibility and quality of reconstituted rice and enhancing the utilization rate of broken rice.

Aging time improves adhesive performance of handmade starch paste for restoration of ancient Chinese books and its mechanism of action

In the restoration of ancient Chinese books, handmade starch paste serves as a paper adhesive, distinguished from traditional starch paste preparation methods. It involves special processes such as starch washing and aging, relying entirely on the artisanal expertise throughout the entire process. The study recreates the process of making handmade starch paste for the restoration of traditional ancient books and investigates the effects of aging time on the apparent viscosity, rheological properties, and adhesive performance of the paste. The results indicate that during aging, the pH of the starch paste decreases significantly, but it has a minimal impact on its apparent viscosity, rheological properties, and paper softness. However, it notably enhances the adhesive performance, with the optimal results observed after 3 days of aging. This is attributed to the decrease in residual protein content in the starch, as well as the significant improvement in swelling power and solubility of the starch. The results of infrared spectroscopy and XRD testing reveal that there are no significant changes in the molecular and crystalline structures of starch during the aging process. The acidic environment produced by starch fermentation promotes protein hydrolysis, emerging as the primary reason for the improved adhesive performance of the paste.

Differences in cooking taste and physicochemical properties between compound nutritional rice and common rice.

In this study, it was compared the physicochemical properties and cooking taste quality between four different types of compound nutritional rice (rice flour with the addition of other coarse grains, legumes, potatoes, and other powders, extruded as artificial rice grains) and common rice. We found that the protein and apparent amylose contents of compound nutritional rice were higher than that of common rice, up to 9.775% and 19.45% respectively. The γ-aminobutyric acid (GABA) and resistant starch contents were much lower than in common rice, and the dietary fiber content did not differ from that in common rice. The results of Fourier transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis revealed that the starch properties and structure of the compound nutritional rice changed due to high temperature and high pressure processing. In particular, the crystalline structures of starch became V-shaped. In addition, the results of artificial tasting and tasting meter showed that the taste of compound nutritional rice was generally inferior to that of common rice. In summary, compound nutritional rice had problems such as nutritional imbalance and poor taste. There was still a lot of room for improving the taste quality of compound nutritional rice. Therefore, the future development of compound nutritional rice should focus on both nutritional balance and taste improvement. The results of this paper also provided a certain theoretical basis for this.

Influence of Temperatures on Physicochemical Properties and Structural Features of Tamarind Seed Polysaccharide.

Due to the high content of impurities such as proteins in tamarind seed polysaccharide (TSP), they must be separated and purified before it can be used. TSP can disperse in cold water, but a solution can only be obtained by heating the mixture. Therefore, it is important to understand the dispersion and dissolution process of TSP at different temperatures to expand the application of TSP. In this study, pasting behavior and rheological properties as a function of temperature were characterized in comparison with potato starch (PS), and their relationship with TSP molecular features and microstructure was revealed. Pasting behavior showed that TSP had higher peak viscosity and stronger thermal stability than PS. Rheological properties exhibited that G' and G'' of TSP gradually increased with the increase in temperature, without exhibiting typical starch gelatinization behavior. The crystalline or amorphous structure of TSP and starch was disrupted under different temperature treatment conditions. The SEM results show that TSP particles directly transformed into fragments with the temperature increase, while PS granules first expanded and then broken down into fragments. Therefore, TSP and PS underwent different dispersion mechanisms during the dissolution process: As the temperature gradually increased, TSP possibly underwent a straightforward dispersion and was then dissolved in aqueous solution, while PS granules initially expanded, followed by disintegration and dispersion.

Impact of ultrasonication on physicochemical, morphological, thermal, pasting, and pasta quality attributes of black wheat starch

SummaryUltrasonication is a novel, green, and sustainable method to modify the native starch for improved functionality and pronounced industrial applications. In the present study, the impact of ultrasonication power (40%, 50%, and 60%) on black wheat starch was observed on functional and pasta‐making attributes. Ultrasonication induced surface and microstructural alterations with minimal impact on the overall integrity of starch granules. The sound waves disrupted starch granules through cavitation and starch degradation by radial attack. Scanning electron microscope (SEM) images revealed that ultrasonication disrupted the starch granules and a porous structure was developed. The treatment induced fissures and pores formation leading to structural rearrangements without any impact at the molecular level. With the increment in the power of ultrasonication, the scratching and fissures on the starch granules are increased which further modifies the starch functionality. Due to structural disruption of long amylopectin helices into short‐chain amylopectin and dextrin resulted in a more crystalline structure of starch, the results were supported by X‐ray diffraction (XRD) and Fourier transform infrared (FTIR) spectra. This alteration in starch structure increased the amylose concentration, solubility, and swelling capacity of modified starch. Pasta prepared with modified starch shows improved cooking and textural properties.

Micronization induced gelatinization of tapioca starch and its effects on starch physicochemical and structural properties.

The vibrating superfine mill (VSM) is a machine that belongs to the micronization technique. In this study, VSM was employed to produce micronized tapioca starch by varying micronization times (15, 30, 45, and 60min). The structural and physicochemical properties of the micronized starch were then examined. Scanning electron microscopy studies revealed that micronized starch was partially gelatinized, and the granule size dramatically increased when micronization time increased. X-ray diffraction patterns showed that the relative crystallinity was decreased from 24.67% (native) to 4.13% after micronization treatment for 15min and slightly decreased after that. The solubility of micronized starch significantly increased as the micronization time increased, which was associated with the destruction of the starch crystalline structure. Differential scanning calorimetry investigations confirmed that micronized starch was "partly gelatinized," and the degree of gelatinization increased to 81.27% when the micronization time was 60min. The weight-average molar mass was reduced by 15.0% (15min), 30.9% (30min), 55.7% (45min), and 70.5% (60min), respectively, indicating that the molecular structure was seriously degraded. The results demonstrated that the physicochemical changes of micronized starch granules were related to the destruction of the starch structure. These observations would provide details on micronized starch and its potential applications. PRACTICAL APPLICATION: These observations would provide details on micronized starch and its potential applications. Moreover, we believe that when the structures of starches were known, it is probable that the effect of VSM on the structural and physicochemical properties change of other starches might be predicted by adjusting the processing time.

Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes

The effects of ethanol on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes (e-TBSQ and e-TBSR) were investigated. Ethanol restricted the gelatinization of Tartary buckwheat starch (TBS), which resulted an increase in ∆H, G' and G" as well as a decrease in apparent viscosity of e-TBSQ and e-TBSR. The particle size, scanning electron microscopy and X-ray diffraction results showed that ethanol influenced the morphological structure of TBS granules and the starch crystalline structure in e-TBSQ and e-TBSR changed from B-type to V-type when the ethanol concentration was 25%. Saturation transfer difference-nuclear magnetic resonance results revealed that ethanol weakened the binding ability of quercetin/rutin to TBS in e-TBSQ and e-TBSR, leading to a change in the binding site on the quercetin structural unit. The residual ungelatinized TBS granules in e-TBSQ and e-TBSR induced a high slowly digestible starch content, and thus displayed a “resistant-to-digestion”.

Analysis of the interaction between double-helix starch molecule and α-amylase

Diabetes is a major chronic disease that jeopardises human health. Resistant starch (RS) is important in controlling diabetes. However, the specific relationship between the starch crystalline structure and RS content needs to be further elucidated. In this study, the details of the interactions between different starch molecules (single-amylose and double-helix) and α-amylase were analysed using molecular docking and dynamic simulations. Single-amylose molecules could penetrate deep into the active groove of α-amylase and make full contact with the catalytic triad, and their G3 and G4 glucose residues were firmly bound to the bottom of the active groove throughout the simulation. However, the double-helix molecule in the crystalline region of starch could not fully penetrate to the bottom of the active groove and make full contact with the catalytic triad of α-amylase. This suggests that, without considering other structural factors, the RS content should be positively correlated with relative crystallinity. In addition, starch molecules had strong interactions with α-amylase (approximately 78 kJ/mol) and could form many hydrogen bonds with the amino acid residues of α-amylase such as Thr163, Gln63, and Ile148, which supports the sliding continuum hydrolysis hypothesis of α-amylase. These results explain the intrinsic relationship between the starch hydrolysis efficiency and crystalline structure at the molecular level and provide an important reference for the preparation of RS and elucidation of its mechanism.

Effects of hydrocolloids on mechanical properties, viscoelastic and microstructural properties of starch-based modeling clay

The effects of various hydrocolloids (guar gum, xanthan gum, and carboxymethyl cellulose) on the texture, rheology, and microstructural properties of modeling clay prepared with cassava starch were investigated. Notably, incorporation of 3 % guar gum and 4 % xanthan gum into starch-based modeling clay resulted in enhancements of 94.12 % and 77.47 % in cohesiveness, and 64.70 % and 66.20 % in extensibility, respectively. For starch-based modeling clay with added guar gum and xanthan gum, compared to formulations without hydrocolloids, the linear viscoelastic range exceeded 0.04 %, and the frequency dependence of both maximum creep compliance (Jmax) and storage modulus (G′) was significantly reduced. This indicates a more stable network structure and enhanced resistance to deformation. Results from Fourier Transform Infrared (FTIR) spectroscopy and X-ray diffraction (XRD) confirmed that the physical interactions between starch and various hydrocolloids, along with the addition of these hydrocolloids, inhibited the degradation effect of thermomechanical processing on the crystalline structure of starch. With the addition of guar gum, it is observed that a continuous and dense network structure forms within the starch-based modeling clay, and starch particles are distributed uniformly. In conclusion, hydrocolloids enhances the properties of starch-based modeling clay, introducing an innovative solution to the modeling clay sector.

Optimization of the morphological, structural, and physicochemical properties of maize starch using straw returning and nitrogen fertilization in Northeast China

The combination of straw returning and nitrogen (N) fertilization is a popular tillage mode and essential strategy for achieving stable yield and high quality. However, the optimal combination strategy and the influence of tillage mode on the morphological, crystalline, and molecular structures of maize starch remain unclear. We conducted a long–term field experiment over 7 years in Northeast China using two tillage modes, rotary tillage with straw returning (RTS) and plow tillage with straw returning (PTS), and four N application rates. The relative crystallinity, 1045/1022 cm−1 value, and B2 and B3 chains of maize starch were higher under RTS than under PTS, resulting in increased stability of starch and improvements in gelatinization enthalpy and temperature. The surface of the starch granules induced by N fertilizer was smoother than that under the N0 (0 kg N ha−1) treatment. The proportion of amylose content, solubility, swelling power, and light transmittance increased under N2 (262 kg N ha−1) treatment, along with improvement in starch pasting properties. These results suggest that RTS combined with N2 treatment can regulate the morphological, structural, and physicochemical characteristics of maize starch, providing an essential reference for improving the quality of maize starch from an agronomic point of view.

Effects of Waterlogging at Flowering Stage on the Grain Yield and Starch Quality of Waxy Maize.

Waterlogging is a common abiotic stress in global maize production. Maize flowering stage (from tasseling to silking) is more fragile to environmental stresses, and this stage frequently overlapped the plum rain season in the middle and lower reaches of Yangtze river in China and affect the yield and quality of spring-sown maize severely. In the present study, the soil moisture content under control and waterlogging conditions at the flowering stage was controlled by a negative-pressure water supply and controlling pot device in a pot trial in 2014-2015. The grain yield, starch content, and starch structural and functional properties under two soil moisture levels were compared using Suyunuo5 (SYN5) and Yunuo7 (YN7) as materials, which are the control hybrids of National waxy maize hybrid regional trials in Southern China. The results observed that the grain yield was reduced by 29.1% for SYN5 with waterlogging due to the decreased grain weight and numbers, which was significantly higher than that of YN7 (14.7%), indicated that YN7 was more tolerant to waterlogging. The grain starch content in YN7 was decreased by 9.4% when plants suffered waterlogging at the flowering stage, whereas the content in SYN5 was only decreased in 2014 and unaffected in 2015. The size of starch granules and proportion of small-molecule amylopectin with waterlogging at the flowering stage increased in SYN5 and decreased in YN7 in both years. The type of starch crystalline structure was not changed by waterlogging, whereas the relative crystallinity was reduced in SYN5 and increased in YN7. The pasting viscosities were decreased, and the pasting temperature was unaffected by waterlogging in general. The gelatinization enthalpy was unaffected by waterlogging in both hybrids in both years, whereas the retrogradation enthalpy and percentage in both hybrids were reduced by waterlogging in 2014 and unaffected in 2015. Between the two hybrids, YN7 has high pasting viscosities and low retrogradation percentage than SYN5, indicated its advantages on produce starch for more viscous and less retrograde food. In conclusion, waterlogging at the flowering stage reduced the grain yield, restricted starch accumulation, and deteriorated the pasting viscosity of waxy maize. Results provide information for utilization of waxy maize grain in food production.

A Comparative Study of Resistant Dextrins and Resistant Maltodextrins from Different Tuber Crop Starches.

The anti-digestibility of resistant dextrin (RD) and resistant maltodextrin (RMD) is usually significantly affected by processing techniques, reaction conditions, and starch sources. The objective of this investigation is to elucidate the similarities and differences in the anti-digestive properties of RD and RMD prepared from three different tuber crop starches, namely, potato, cassava, and sweet potato, and to reveal the associated mechanisms. The results show that all RMDs have a microstructure characterized by irregular fragmentation and porous surfaces, no longer maintaining the original crystalline structure of starches. Conversely, RDs preserve the structural morphology of starches, featuring rough surfaces and similar crystalline structures. RDs exhibite hydrolysis rates of approximately 40%, whereas RMDs displaye rates lower than 8%. This disparity can be attributed to the reduction of α-1,4 and α-1,6 bonds and the development of a highly branched spatial structure in RMDs. The indigestible components of the three types of RDs range from 34% to 37%, whereas RMDs vary from 80% to 85%, with potato resistant maltodextrin displaying the highest content (84.96%, p < 0.05). In conclusion, there are significant differences in the processing performances between different tuber crop starches. For the preparation of RMDs, potato starch seems to be superior to sweet potato and cassava starches. These attributes lay the foundation for considering RDs and RMDs as suitable components for liquid beverages, solid dietary fiber supplements, and low glycemic index (low-GI) products.

Preparation and Characterization of Homogeneous Blend of Dietary Fiber and Starch Based on Ionic Liquids

AbstractIn this study, a homogeneous blend of starch and dietary fiber (DF), which contained both water‐soluble and water‐insoluble compositions, is prepared in ionic liquids. The morphology and structure of the regenerated blend are studied using a scanning electron microscope (SEM), atomic force microscopy (AFM), differential scanning calorimetry (DSC), Fourier transform infrared (FTIR), X‐ray diffraction (XRD), and thermogravimetric analysis (TGA). It is found that the morphological structures of both original starch and DF are destroyed, and a homogeneous morphological structure is formed for the blend during the dissolution‐regeneration process in ionic liquids. Though no new chemical combination is observed from the infrared spectrum of the regenerated blend, the shift of absorption peaks appeared due to the destruction of the hydrogen bond during the dissolution of ionic liquids. The XRD results showed that the regenerated blend showed a disordered structure which is different from the orderly crystalline structure of original starch and DF. The disordered structure may result in the reduction of thermal stability. Among three ionic liquids 1‐allyl‐3‐methylimidazole chloride ([AMIM]Cl), 1‐ethyl‐3‐methylimidazole chloride ([EMIM]Cl), and 1‐ethyl‐3‐methylimidazole acetate ([EMIM]OAc), [EMIM]Cl has the best solubility to the blend and also has the most disruptive to the native structure of starch and DF, correspondingly.

Insight into the improvement in pasting and gel properties of waxy corn starch by critical melting treatments

To improve the pasting and gel properties of waxy corn starch (WCS), the native starch was modified by critical melting (CM) at the onset temperature (TO), peak temperature (TP), and conclusion temperature (TC) (labeled CMO, CMP, and CMC respectively). CM treatments significantly enhanced the thermal stability of the WCS, as indicated by the increase in the peak gelatinization temperature, pasting temperature, and peak time. In addition, after CMP treatment, the storage modulus, hardness, gumminess, springiness, and chewiness of starch gels significantly increased by 43.29 %, 31.14 %, 23.36 %, 8.26 %, and 61.43 %, respectively, and the syneresis rate significantly decreased by 19.69 % (p < 0.05). These results indicated that CMP treatments significantly improved the gelling ability and freeze-thaw stability of the WCS. These results are ascribed to the partial disruption and enhanced rearrangement of the starch crystalline structure. CMP treatment induced the crystalline structure of starch to be partially disrupted and a hard structure was formed on the surface of starch granules. The hard structure in CMP-treated starch supplied more attachment points for crystalline structure rearrangement during gelatinization. Therefore, the above results indicated that CMP treatments can be used to modify starch to improve the pasting and gel properties of starch-based food products.

Effect of Ball-Milling on Starch Crystalline Structure, Gelatinization Temperature, and Rheological Properties: Towards Enhanced Utilization in Thermosensitive Systems.

Starch's crystalline structure and gelatinization temperature might facilitate or hinder its use. Ball milling has frequently been mentioned in the literature as a method for reducing starch size and as a more environmentally friendly way to change starch, such as by increasing surface area and reactivity, which has an impact on other starch properties. In this study, starch samples were milled for varying durations (1, 5, 10, 20, and 30 h) and at different starch-to-ball mass ratios (1:6 and 1:20). Microscopy and XRD revealed that prolonged milling resulted in effective fragmentation and a decrease in crystallinity of the starch granules. Increasing milling times resulted in an increase in amylose content. Rheology and thermal studies revealed that gelatinization temperatures dropped with milling duration and that viscosity and thixotropy were directly influenced. The samples milled for 10, 20, and 30 h at a ratio of 1:20 were the most fragmented and upon drying formed a transparent film at ambient temperature, because of the lower gelatinization temperature. Starch ball milling could lead to the use of this material in thermosensitive systems.

Vacuum modification of wheat bread with encapsulated rosehip extract: Evaluation of physicochemical and microstructural properties

In this study, effect of vacuum modification (VM) on wheat bread containing rosehip extract (RE) and encapsulated rosehip extract (EnRE) was investigated in terms of the color parameters, textural properties, total phenolic content and antioxidant activity of breads. Analyzing starch crystalline structure and microstructure of breads were performed by X-ray diffraction and scanning electron microscopy. Rosehip extract was encapsulated using sodium alginate by ionic gelation method. Baking was conducted by conventional baking (CB, 220°C-17 min) and VM (220°C-12 min at atmospheric pressure and modification until −90 kPa vacuum pressure by 60 s time intervals at −30, −50, −70, and −90 kPa). PCA results showed that textural properties were the main distinctive feature with even harder texture of EnRE breads. VM led to have lower hardness for EnRE breads with the average hardness value of 781.51 ± 119.62 g than that of 1232.2 ± 83.83 g for conventional counterparts. Total phenolic content and antioxidant activity of EnRE breads were the highest after CB and VM. EnRE breads had more crystalline structure and less gluten aggregation after CB and VM processes. Results showed that vacuum modification is prominent technique to obtain softer texture of capsule containing breads with a high bioactivity.

Microwave-Induced Behavior and Digestive Properties of the Lotus Seed Starch-Chlorogenic Acid Complex.

The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of α-amylase by chlorogenic acid were investigated. The variation in dielectric loss factor, ε″, and dielectric loss tangent, tanδε, of the microwave thermal conversion indicated that LS-CA had a more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. This gelatinized LS-CA to a greater extent at any given temperature between 65 and 85 °C than LS, and it accelerated the degradation of the starch crystalline structure. The greater disruption of the crystal structure decreased the bound water content and increased the thermal stability of LS-CA compared to LS. The simulated in vitro digestion found that the presence of the LS-CA complex improved the slow-digestion property of lotus seed starch by increasing its content of resistant and slowly digested starch. In addition, the release of chlorogenic acid during α-amylase hydrolysis further slowed starch digestion by inhibiting α-amylase activity. These findings provide a foundation for understanding the correlation between the complex behavior and digestive properties of naturally polyphenol-rich, starch-based foods, such as LS, under microwave treatment, which will facilitate the development of starch-based foods with tailored digestion rates, lower final degrees of hydrolysis and glycemic indices.