Functional Properties Of Starch Research Articles

Comparative study on physicochemical properties of ensete and water caltrop with other root, tuber, and legume starches

Structural and functional properties of starches from ensete pseudostems and water caltrop fruits were characterized and compared with other root and tuber (yam bean, taro, and cassava) and legume (chickpea and mungbean) starches. Taro and ensete starch granules were the smallest and largest, at respectively 2 μm and 42 μm average diameter. Amylose content varied from 7.91% in taro starch to 35.59% in chickpea starch with 19.20 and 20.85% in water caltrop and ensete starches. RVA analysis indicated that only water caltrop, mungbean, and chickpea starches had positive setback from peak, indicating strong gel formation. The dynamic rheological analysis also revealed high storage modulus (G′) values upon cooling for these three starches. Ensete starch granules had the lowest susceptibility to α-amylase hydrolysis. Principal component analysis (PCA) confirmed substantial differences between the functional properties of these starches. These results demonstrate the potential of atypical starches to find value-added uses as food ingredients, either in pure form or as blends of various starches.

Structural and functional properties of alkali-treated high-amylose rice starch

Native starches were isolated from mature grains of high-amylose transgenic rice TRS and its wild-type rice TQ and treated with 0.1% and 0.4% NaOH for 7 and 14days at 35°C. Alkali-treated starches were characterised for structural and functional properties using various physical methods. The 0.1% NaOH treatment had no significant effect on structural and functional properties of starches except that it markedly increased the hydrolysis of starch by amylolytic enzymes. The 0.4% NaOH treatment resulted in some changes in structural and functional properties of starches. The alkali treatment affected granule morphology and decreased the electron density between crystalline and amorphous lamellae of starch. The effect of alkali on the crystalline structure including long- and short-range ordered structure was not pronounced. Compared with control starch, alkali-treated TRS starches had lower amylose content, higher onset and peak gelatinisation temperatures, and faster hydrolysis of starch by HCl and amylolytic enzymes.

Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review

AbstractIn Africa a variety of indigenous cereals, legumes, and tubers are cultivated as starchy food crops. These include sorghum, millet species including pearl millet, finger millet, teff, and white and black fonio, and African rice as cereals; cowpea, Bambara groundnut, African yambean and West African locust bean as legumes; and Zulu round potato and the Livingstone potato as tubers. Many of these plants are considered as “lost crops of Africa.” This paper critically reviews the literature on the physical, chemical, and functionality of their starches. Information is essentially limited to the native starches of sorghum, some millets, and cowpea. Livingstone potato starch information is essentially absent. Notable characteristics of African starches include that teff and finger millet have compound starch granules. Some of the starches have unique properties which could be valuable. The very small granular size of teff and its functional properties can be exploited as a fat replacer. The high retrogradation of cowpea starch has potential in gluten‐free pasta and noodles. Nonfood applications for the African starches should be considered in the growing mining and oil industries in Africa.

Harinas y almidones de yuca, ñame, camote y ñampí: propiedades funcionales y posibles aplicaciones en la industria alimentaria.

<p style="text-align: justify;">Se realizó una revisión de las características fisicoquímicas de las harinas y almidones de yuca, ñame, ñampí y camote, tales como el contenido de amilosa-amilopectina, la viscosidad, el valor nutricional y la fibra, con el fin de relacionarlas con sus propiedades funcionales y técnico-funcionales. Se obtuvo una relación entre el contenido de amilosa-amilopectina, viscosidad y contenido de fibra en la digestibilidad de estos almidones y los valores de índice glicémico. Se encontró que es posible introducir modificaciones por medio de la fermentación para mejorar el valor funcional de estos almidones. La fermentación permite elaborar pan sin gluten y bebidas energéticas como nuevas opciones de productos. También se encontró que existe una relación entre la viscosidad de los almidones y la disminución de absorción de la grasa en frituras.</p>

Molecular structure of starch in grains is not affected by common dwarfing genes in rice (sd1) and sorghum (dw3)

AbstractDwarf cereal crops are widely grown world‐wide because they offer productivity advantages to farmers, but the question of whether dwarfing genes change starch structure has not been examined. Starch properties, including digestion rate and mechanical properties of starch‐containing biomaterials, are influenced by its structure, and thus significant changes might have health implications. Starch molecular structures of the grains from a semi‐dwarf sd1 rice (Oryza sativa L.) mutant (Calrose 76) and its near‐isogenic wild‐type (Calrose) counterpart as well as of those from three dwarf sorghum (Sorghum bicolor L.) mutants and their near‐isogenic tall revertants (due to the spontaneous reverse mutation of dw3 gene) were analyzed to understand the pleiotropic effects of dwarfing genes on starch biosynthesis in the grains. The structures of (fully branched) whole starch molecules and branch‐chain length (from enzymatically debranched starch) were characterized using size‐exclusion chromatography. The weight–average MW and radius of gyration of whole starch molecules were characterized using multiple‐angle laser light scattering. There were no significant structural differences between each dwarf variety and its near‐isogenic wild‐type or tall revertant counterpart. Hence plant height reduction in rice and sorghum, controlled by the sd1 and dw3 genes, respectively, does not affect the biosynthesis of starch molecules in grains and is expected to have no significant impacts on starch crystalline and granular structures as well as starch functional properties, including its nutritional values.

Technical Sheet of Some Wild Yam (Dioscorea) Species Starch Functional Properties

ABSTRACT: The starches extracted from the tuber of some wild yam species (D, praehensilis, D hirtiflora. D.bulbifera (bulbil and tuber) D. multifera, D burkilliana, D. dumetorum and D. togoensis) picked in the Ivory Coast forest zone, have been studied according to their functional properties which included: iodine absorption spectrum, viscosity, swelling and solubility, syneresis and clarity. These studies showed a wide variety of starches from one species to another at the morphological level.

Amylose and amylopectin in starch by asymmetric flow field-flow fractionation with multi-angle light scattering and refractive index detection (AF4–MALS–RI)

The rheological and functional properties of starch are influenced by the size and molar mass distribution of the polymer, the ratio of amylose (AMY) to amylopectin (AMP), and branching characteristics. Asymmetric Flow Field-Flow Fractionation (AF4) was applied to fractionate five different maize hybrids of varying AMY:AMP ratio. When coupled to detection by multi-angle light scattering and refractive index (MALS–RI), it was possible to determine mass percentage and the average weight-average molar mass (Mw) without the need for calibration standards. Sufficient resolution of amylose and amylopectin was achieved by applying a gradient cross-flow on a 17 cm trapezoidal channel with a 350 μm spacer. The observed Mw ranged from about 2 × 105 to 4 × 105 for amylose and from 1 × 108 to 4 × 108 for amylopectin. The corresponding z-average root-mean-square radii (Rz) for AMP ranged from 145 to over 300 nm. Low recoveries from the AF4 channel were found to be due primarily to the focusing step. The calculated mass percent of AMY and AMP from integrated RI peak areas agreed well with nominal values for the individual starch hybrids. Both qualitative and quantitative data were reproducible. The results show the AF4–MALS–RI method to be well suited for routine molecular characterization of starch.

An overview of separation methods in starch analysis: The importance of size exclusion chromatography and field flow fractionation

AbstractStarch is the most important source of human food energy and also an important polymer for biofuels, processed food, and pharmaceutical industries. Precise determination of structural and functional properties of starch has been an outstanding factor for the improvement of dissolution and degradation processes, which are important procedures for commercial applications. Distinct separation techniques coupled with multiple detection methods such as Size Exclusion Chromatography (SEC), Field Flow fractionation (FFF), Analytical Ultracentrifugation, and Hydrodynamic Chromatography have provided powerful information about starch conformation. In the present review, we describe the usefulness and limitations of different separation methods particularly SEC and FFF, which are currently widely used.

Functional properties of starches on the East African market

A survey of East African starch industries revealed that the market had two major botanical sources of starches; maize and cassava and that maize starch dominated the market with most of the starch being imported. Differential scanning calorimetry (DSC) and rapid visco analyser (RVA) were used in the determination of starch thermal and pasting properties respectively. Maize starch was found to have a gelatinisation temperature of 69.90°C while cassava starches ranged from 63.60 to68.54°C. Maize starch recorded a retrogradation percentage of 39.85% while cassava starches ranged from 14.26 to 18.05%. NASE10 and Kenya tapioca had setback viscosities of 494.50 and 492.00 mPa s respectively, while maize starch had a setback viscosity of 354.00 mPa s. Maize starch had a higher pasting temperature of 76.7°C compared to cassava starches with a range of 65.23 to 70.22°C. With these variations in the starch functional properties, there exists various utilisation potential in different food and non food industries in the region. Key words: East Africa, starches, market, functional properties.

Amylopectin molecular structure and functional properties of starch from three Ugandan cassava varieties

Amylopectin molecular structure is a very important determinant of starch functional properties. The main purpose of this study was to determine the strength of the relationship between the amylopectin structure of starches from cassava varieties and their functional properties. TME14 had the highest (46.63%) proportion of A chains while Bamunanika had the lowest 42.27%. Bamunanika had the highest (23.33%) proportion of B3+ chains while TME14 had the lowest 19.66%. TME14 had the highest amylopectin molecular weight 2.74x108 g/mol while NASE10 had the lowest 2.42x108 g/mol. TME14 had a higher gelatinisation temperature 65.37°C compared to the other varieties. Bamunanika had the highest final viscosity 2477.66 mPa s while NASE10 had the highest set back viscosity (494.50 mPa s). TME14 had the highest pasting temperature 67.80°C while NASE10 had the lowest 65.23°C. There was a significant negative correlation between final viscosity and A chains (r = -0.64), pasting temperature and A chains (r = - 0.77), A, B1 chains and gelatinisation temperature of retrograded starches (r = - 0.82, r = - 0.87), respectively, gyration radius and onset temperature of gelatinisation for the retrograded starch (r = -0.56) and a significant positive correlation between B2 chains and pasting temperature (r = 0.94), amylopectin molecular weight and percentage retrogradation (r = 0.66). These findings revealed possible improvement through breeding for starch with desired qualities. Key words: Amylopectin structure, cassava varieties, functional properties.

Investigation on structural and physicochemical modifications of standard maize, waxy maize, wheat and potato starches after DIC treatment

This study reports the impact of the Instantaneous Controlled Pressure Drop (DIC®) treatment on structural, thermal and functional properties of starches from four botanical origins (standard and waxy maize, wheat and potato, SMS, WMS, WTS and PTS respectively). The structural and functional properties of treated starches were studied using differential scanning calorimetry (DSC), wide-angle X-ray diffraction, optical microscopy and rheological measurements. For cereal starches the resulting modifications were almost identical: increase of the gelatinization temperature and decrease of the transition temperature range that were ascribed to enhanced stability (or size) and cohesion (or homogeneity) respectively of starch crystallites. Potato starch exhibited the reverse tendency according to its particular structural organisation. All the starches showed a reduction of the gelatinization enthalpy as the intensity of the processing conditions increased. The DIC® treatment seemed to cause total or partial melting of the less stable starch crystallites at low temperatures. As a result, the gelatinization temperatures (To and Tp) of the DIC-treated starches increased; this could be attributed to the melting of the most stable crystallites which needed higher temperature range. Microscopy observations confirmed the partial or total loss of birefringence of treated starch granules. Relative crystallinity decreased upon DIC® treatment with a larger impact on PTS that became amorphous at 2bar/12min. The transition for SMS and WTS from A to Vh-type X-ray diffraction pattern revealed the formation of amylose–lipid complexes induced by the treatment. The Brabender viscosity of cereal starches treated at low pressure and processing time was higher than the one of native starches and was clearly reduced for higher pressure levels. For PTS the Brabender viscosity dramatically decreased for all DIC® conditions. Rheological properties of treated starches showed the same tendency except the WTS, whose viscosity was reinforced by the hydrothermal treatment at 3bar/0.5min. The study showed that the different responses observed on treated starches were mainly influenced by DIC® processing conditions and by the botanical origin of the starches.

Preparation and Application of Starch Phosphate With a Low Degree of Substitution

Starch is an important ingredient for food and other industries. Modified starch has better properties than natural starch. Phosphorylation is one of the effective techniques to improve the functional properties of starch and to modify its behavior in terms of gelatinization, pasting, and retrogradation. Phosphorus is the effective component of phosphate, and it is one kind of important nutritional ingredient in functional foods. This article summarizes the modification of starch by phosphorus and the application of phosphorylated starch in the food, textile, and paper manufacturing industries. The starch phosphate that is produced by the reaction between phosphate and starch may be used as emulsifier, thickener, or stabilizer in food processing. Furthermore, as a good sedimentation agent, the starch phosphate can be used for sedimentation and reclamation of wastes of spent water in food processing manufacturing of meat, fishes, fruits, vegetables, brewage, and so on. On the other hand, because the starch phosphate can substitute partly and reduce the amount of polyvinyl alcohol (PVA), and thus make easier desizing, it is widely used for sizing, thickening, printing, and fixing in the textile industry. In addition, in the paper manufacturing industry, the starch phosphate can be used for paper sizing or paper cardboard adhesive coating.

Effect of a gibberellin-biosynthesis inhibitor treatment on the physicochemical properties of sorghum starch

Inhibition of plant growth by Trinexapac-ethyl, TE, a gibberellin-biosynthesis inhibitor, can produce a shorter stemmed plant, requiring less nutrients and water to grow, while maintaining grain yield. Although TE and other plant growth regulators are commonly used in grain crops, their effects on starch biosynthesis in the grains have not been systematically examined. The changes in the structural and functional properties of starch in grains harvested from TE-treated sorghum ( Sorghum bicolor (L.) Moench) were examined, and the results compared with those from the untreated controls. TE treatment had little or no effects on the molecular structures of starch, starch granule morphology, and starch and amylose contents, but increased the protein content of the grains significantly. Consistent with the lack of change in the molecular structure, there were no significant effects on the thermal properties of the starch. The pasting properties of TE-treated sorghum flours, however, showed lower peak viscosity, trough, and final viscosity, which were attributed to their higher protein contents. The TE treatment thus does not have an appreciable effect on the biosynthesis of starch during grain development in sorghum.

Pasting, Thermal, Hydration, and Functional Properties of Annealed and Heat-Moisture Treated Starch of Sword Bean (Canavalia gladiata)

The effects of annealing (ANN) and heat-moisture treatments (HMT) on the physicochemical and functional properties of Sword bean starches were investigated. The pasting properties differ significantly among the starches, with peak viscosity ranging from 399.17 RVU to 438.33 RVU; however, all the starches exhibited ‘Type C’ class with restricted swelling. The HMT starches had the highest gelatinization temperature, while change in enthalpy of gelatinization, ΔHgel of the native starch, was higher (13.82 J/g) than that of the modified starches (1.39–6.74 J/g). The solubility and swelling power of all the starches increased as the temperature increased. The oil and water absorption capacity of the starches ranges between 3.24–3.91 g/g and 2.42–3.35 g/g, respectively. HMT (at 25 and 30% moisture level) changes the X-ray diffraction pattern of the starch from Type ‘B’ to Type ‘C’. The Scanning electron micrograph results revealed the starch granules with smooth ellipsoids and indentation in their centre, hydrothermal modification showed little effect on the morphology and size of the granules. Hydrothermal modification improved the physicochemical and functional properties of the starch without destroying the granule of the starch.

Evaluation of the Effect of Acetylation and Oxidation on Some Functional Properties of Starch Isolated from <i>Dioscorea dumetorum</i> (Wild)

The starch extracted from the wild species of Dioscorea dumetorum were characterized for ash and moisture content, crude fibre, protein and fat. The modified starches were prepared by pre-treatment of the native starch with alkaline and acidic solution at room temperature prior to modification using hypochlorite for oxidation and acetic anhydride for acetylation. Effects of acetylation and oxidation on some functional properties of the starch were evaluated. Variations were observed in the functional properties of the starch as swelling power ranged from 10.3-10.9, solubility index 6.2-7.6% and apparent amylase content 16.05-21.02%. Oxidized starch showed higher paste clarity than the acetylated and native starches at pH 12. The paste clarity of both native and modified starches were found to be pH dependent. The swelling-power of the native and modified starches put them in the category of highly restricted-swelling starch.Keywords: Dioscorea dumetorum, Starch, Acetylation, Oxidation

Structural and functional properties of starches from field peas

Starch was isolated from seven varieties of field peas (Pisumsativum L.) and characterised using a combination of physical, chemical and functional tests. The total starch content of the peas ranged between 34% and 42.7% of dry matter, and the amylose content of the starch was between 35% and 38%. Average particle diameter of the seven starches varied between 21.4 and 26.1μm. All of the pea starches gave a typical C-type X-ray diffraction pattern, with relative crystallinity ranging between 36% and 55% and the proportion of B-type crystallites between 3.8% and 30.4%. Although there were only small differences between the starches in amylose content, they displayed significant variability in functional properties, including swelling power, pasting characteristics, thermal transition temperatures in the differential scanning calorimeter, and in susceptibility to invitro attack by α-amylase. The results indicate the importance of structural characteristics of starch molecules, particularly amylopectin, as determinants of the properties of native starch granules.

In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India

Abstract Starches isolated from two pigeon pea cultivars (AL-15 and AL-201) were evaluated for their in vitro digestibility, structural and functional properties. Both the cultivars exhibited a characteristic C-type diffraction pattern with relative crystallinity values of 31.9% and 34.2%, for AL-15 and AL-201, respectively. The structural characterization obtained using high performance size exclusion column chromatography revealed that molecular weight of amylopectin and amylose was higher for AL-201 (396 and 3.92 × 106 g/mol, respectively) in comparison to AL-15 starch (354 and 3.31 × 106 g/mol, respectively). AL-201 exhibited higher values for transition temperatures, enthalpy of gelatinization, pasting temperature and percentage retrogradation in comparison to AL-15 starch. Slowly digestible starch, readily digestible starch and resistant starch contents of AL-15 and AL-201 cultivars were observed to be 31.0, 8.1 and 60.9% and 29.6, 5.2 and 65.2%, respectively. The hydrolysis index and RS values indicated that pigeon pea starches were highly resistant to digestion.

Proprietes fonctionnelles des amidons de six varietes selectionness de manioc (<i>Manihot esculenta</i> Crants)

FUNCTIONAL PROPERTIES OF STARCHES OF SIX CASSAVA VARIETIES Industries are constantly searching for local starch that is resistant to certain industrial processes, which are known to alter the structure of the starch gel. Thus, several starch materials obtained from 6 cassava varieties (Yace, Bounda 1, Anango agba, TMS4 (2) 1425, IM 89, Yavo) were studied for their functional properties and pasting characteristics. Results show that the mean diameter of isolated starch granules ranged from 10.9 (Anango agba and IM 89) to 15 μm (Yace). Gelatinization temperature ranged between 66 °C for Yavo to 69 °C for TMS 4 (2) 1425, with peak temperatures at 75 °C (Yavo) and 81 °C (Anango agba). The swelling and solubility of cassava varieties (at 90 °C) ranged from 30.9 35.5 and 13.1-25, respectively. Pasting clarity was between 52.9 ± 0.78 and 36.6 ± 0.23. Yace had the highest clarity and TMS 4 (2) 1425, the lowest. After 6 weeks, syneresis, gel of cassava starches was zero. These results indicate that starches from the 6 cassava varieties can play an important role in the food industry.

Physicochemical and Functional Properties of Ozone-Oxidized Starch

The effects of oxidation by ozone gas on some physicochemical and functional properties of starch (corn, sago, and tapioca) were investigated. Starch in dry powder form was exposed to ozone for 10 min at different ozone generation times (OGTs). Carboxyl and carbonyl contents increased markedly in all starches with increasing OGTs. Oxidation significantly decreased the swelling power of oxidized sago and tapioca starches but increased that of oxidized corn starch. The solubility of tapioca starch decreased and sago starch increased after oxidation. However, there was an insignificant changed in the solubility of oxidized corn starch. Intrinsic viscosity [eta] of all oxidized starches decreased significantly, except for tapioca starch oxidized at 5 min OGT. Pasting properties of the oxidized starches followed different trends as OGTs increased. These results show that under similar conditions of ozone treatment, the extent of starch oxidation varies among different types of starch.

Physicochemical and functional properties of starches from sorghum cultivated in the Sahara of Algeria

Pure starches were isolated from white and red sorghum cultivated in Tidikelt, a hyper arid region situated in south Algeria. Amylose content, X-ray pattern and rheological properties of starches were examined. The amylose content in white sorghum starch (27.1%) was slightly higher than that in red sorghum (24.8%). The swelling power and the solubility behavior of both starches were nearly similar below 65 °C. At higher temperatures, starch isolated from the white sorghum cultivar showed higher swelling power and lower solubility index than pigmented sorghum starch. The pasting properties of starches determined by RVA, Rapid Visco Analyser showed different viscosity peaks. Red sorghum starch had a higher value (4731 cP) than white sorghum starch (4093 cP). For both sorghum, X-ray diffractograms exhibit an A-type diffraction pattern, typical of cereal starches and the relative degrees of crystallinity were estimated at 22.72% and 28.91%, respectively, for local white and red sorghum starch. DSC analysis revealed that sorghum starches present higher temperatures at the peak (70.60 and 72.28 °C for white and red sorghum starches, respectively) and lower gelatinization enthalpies (9.087 and 8.270 J/g for white and red sorghum starches, respectively) than other cereal starches. The results showed that physicochemical and functional properties of sorghum cultivar starches were influenced by the genotype and the environment.