Granular Cold-water-soluble Starch Research Articles

Pulsed Electric Field-Assisted Enzymatic and Alcoholic-Alkaline Production of Porous Granular Cold-Water-Soluble Starch: A Carrier with Efficient Zeaxanthin-Loading Capacity.

In this study, porous starch was modified using pulsed electric field (PEF) pretreatment and alcoholic-alkaline treatment to prepare porous granular cold-water-soluble starch (P-GCWSS). The soluble porous starch has high adsorption capability and high cold water solubility, allowing effective encapsulation of zeaxanthin and improving zeaxanthin's water solubility, stability, and bioavailability. The physical and chemical properties of GCWSS and complex were investigated using scanning electron microscopy, Fourier transform infrared spectroscopy, and X-ray diffraction. The results showed that the cold water solubility of the pulsed electric field-treated porous granular cold-water-soluble starch (PEF-P-GCWSS) increased by 12.81% compared to granular cold-water-soluble starch (GCWSS). The pulsed electric field treatment also increased the oil absorption of PEF-P-GCWSS was improved by 15.32% compared to porous granular cold-water-soluble starch (P-GCWSS). PEF-P-GCWSS was effective in encapsulating zeaxanthin, which provided a good protection for zeaxanthin. The zeaxanthin-saturated solubility in water of PPG-Z was increased by 56.72% compared with free zeaxanthin. The zeaxanthin embedded in PEF-P-GCWSS was able to be released slowly during gastric digestion and released rapidly during intestinal digestion.

An efficient approach for improving granular cold water soluble starch properties using energetic neutral atoms treatment and NaOH/urea solution

The granular cold water soluble starch (GCWSS) was prepared from energetic neutral (EN) atoms treated kithul starch using the alkali/urea aqueous solution, and their properties were analysed. During preparation, significant morphological changes in the starch granules by cold plasma treatment facilitated the diffusion of alkali/urea solution. The plasma treatment induced a change from the A-type allomorph to a more amorphous structure, and the structural changes of GCWSS from cold plasma-treated starch improved their cold water solubility. The GCWSS from the kithul starch sample treated at 20W (EN-20W) exhibited the lowest amylose content, and their oil absorption capacity, moisture absorption and enzymolysis were considerably improved. The effect of alkali/urea solution on the plasma-treated starch decreased the storage modulus (G′), loss modulus (G″) and complex viscosity (Ƞ*) of GCWSS, representing their poor gelation due to lower retrogradation. The decrease in hardness and higher freeze-thaw stability and paste clarity also indicated their inferior ageing property. Therefore, this research provides an understanding of the use of EN atom treatment prior to the GCWSS preparation using the alkali/urea system.

Insight into the improving effect on multi-scale structure, physicochemical and rheology properties of granular cold water soluble rice starch by dielectric barrier discharge cold plasma processing

In the present study, the alcohol/alkali treatment of starch produced granular cold-water-soluble starch (CWS) and explored the improvement of dielectric barrier discharge cold plasma (CP) on its multi-scale structure, physicochemical and rheological properties. The granular integrity of the prepared CWS was destroyed, and the crystal structure changed from type A to amorphous. CP processing reduced the molecular weight of CWS and the ratio of long amylopectin to produce small molecular parts with appropriate chain length. CP processing also resulted in a decrease in amylose content, relative crystallinity, and short-range order. These structural changes promote the improvement of CWS properties. For example, CP-treated CWS starch exhibited better solubility, swelling power, flowing capacity, and enzymatic hydrolysis properties. Therefore, this research showed that cold plasma technology is suited to improve the structure and enhance properties of CWS to tailor starch to the desired food applications. • The granular cold-water-soluble starch (CWS) was modified cold plasma (CP). • CP degraded the CWS molecules and reduced the molecular weight. • CP reduced the crystallinity of CWS and led to a more disordered structure. • CP-treated improves the cold-water solubility of CWS. • CP-treated CWS showed better fluidity and enzymatic hydrolysis properties.

Encapsulation and release kinetics of ethylene into “pre-formed” V-type starch and granular cold-water-soluble starch

Ethylene gas was loaded into “pre-formed” V-type starch (V6, V7 and V8) by molecular encapsulation, and granular cold-water-soluble starch (GCWSS) was chosen as a control. The formation, structural characteristics and morphological properties of inclusion complexes (ICs) were investigated using X-ray diffraction, scanning electron microscopy, and 13C solid-state nuclear magnetic resonance spectroscopy. The V6a-type starch represented the most effective structure in encapsulating ethylene gas among different “pre-formed” V-type starches. The Avrami equation was used to describe the release kinetic properties of ethylene gas from ICs under various conditions of temperatures and relative humidities (RHs). The release of ethylene from ICs conformed to diffusion-limited release mechanisms (temperature) and first-order kinetics (RH). This could be caused by the differences in starch structure and association mechanisms between ethylene and starch single helices. Accelerated ripening experiments showed that ethylene-starch ICs could ripen bananas within 5 days, suggesting that this molecular encapsulation technology can provide precise control and targeted application of ethylene gas in the ripening of vegetables and fruits.

The structure and properties of granular cold-water-soluble starch by a NaOH/urea aqueous solution

The NaOH/urea treatment of starch results in granular cold-water-soluble starch (GCWSS). The research indicated that the optimized condition for this treatment was aqueous solution of 14% w/v NaOH and 12% w/v urea (all dosages based on starch weight) at ambient temperature (25 °C) for 10 min with stirring. The aqueous solution was then treated a water-extraction and alcohol-precipitation method. The solid sample was dried in an oven at 60 °C. The GCWSS displayed a cold-water solubility of ~90%. The GCWSS had lower amylose content. Fourier transform infrared (FTIR) spectroscopy and X-ray diffraction also indicated that it was an amorphous solid with a V-type pattern (single-helix). The NaOH/urea solution could destroy the inter and intra hydrogen bonding of starch thereby decreasing glass transition temperature, and improve the cold water solubility of native starch.

Effects of different modification methods on the physicochemical and rheological properties of Chinese yam (Dioscorea opposita Thunb.) starch

The influence of three modification treatments on the physicochemical and rheological properties of yam starch was investigated in this study. Prominent changes in structure, physicochemical, rheological and gel textural properties were incurred by yam starch after esterification or alcoholic-alkaline treatment. The XRD pattern suggested that the structure of granular cold water soluble (GCWS) starch converted from crystalline to amorphous, whereas octenyl succinic anhydride (OSA) and acetylated starches maintained the same C-type pattern as native starch. Compared to native starch, OSA and acetylated starch exhibited higher viscosity and thixotropy with better gel textural properties, whereas GCWS starch showed higher solubility and swelling power. This study will provide a theoretical basis for industrial applications of modified yam starch.

Encapsulation of Ethylene Gas into Granular Cold-Water-Soluble Starch: Structure and Release Kinetics.

Ethylene gas was introduced into granular cold-water-soluble (GCWS) starches using a solid encapsulation method. The morphological and structural properties of the novel inclusion complexes (ICs) were characterized using scanning electron microscopy, X-ray diffractometry, and Raman spectroscopy. The V-type single helix of GCWS starches was formed through controlled gelatinization and ethanol precipitation and was approved to host ethylene gas. The controlled release characteristics of ICs were also investigated at various temperature and relative humidity conditions. Avrami's equation was fitted to understand the release kinetics and showed that the release of ethylene from the ICs was accelerated by increasing temperature or RH and was decelerated by increased degree of amylose polymerization. The IC of Hylon-7 had the highest ethylene concentration (31.8%, w/w) among the five starches, and the IC of normal potato starch showed the best controlled release characteristics. As a renewable and inexpensive material, GCWS starch is a desirable solid encapsulation matrix with potential in agricultural and food applications.

Optimization of Preparation Method for Amorphous Granular Potato Starch Using Ethanol

Recently, amorphous granular starch (AGS) or non-crystalline granular starch (NGS) is of great interest because it has specific physicochemical properties compared to native starches. Various approaches have been taken to prepare gelatinized starch while still maintaining its granular shape. The granular cold-water soluble starch (GCWS) can be prepared by alcoholic-alkaline treatment or by using liquid ammonia and ethanol. However, these starches exhibit significant deformation and shrinking, and chemical treatments may raise safety issues for their potential food applications. Therefore, in this study, the optimization of preparation method for amorphous granular potato starch (AGPS) was investigated using ethanol and heat treatments. Response surface methodology (RSM) and central composite design (CCD) were used to find the optimum conditions for AGPS preparation based on granule integrity and birefringence. Optimum conditions were 53.3% ethanol and 93.87C heat treatment for 15 min. Prepared AGPS maintained its granular structure and lost birefringence, crystallinity, and DSC amylopectin melting peak, suggesting that proper AGPS could be made using optimized conditions.

Physically modified common buckwheat starch and their physicochemical and structural properties

Structural and physicochemical properties of physically modified buckwheat starches prepared using alcoholic-alkaline, drum-drying and ball-milling treatment were investigated and compared. The results showed that all of the treatments caused a significant increase in solubility and swelling power. SEM observations revealed that the starch granules obtained by different modified method exhibited a various morphological characteristics. X-ray diffraction showed that the crystallinity pattern of granular cold water soluble starch (GCWS) and micronized starch (MBS) changed from A-type to V-type, whereas pre-gelatinized starch (PGBS) granule exhibited a minor B-type pattern. DSC analysis showed that different treatments caused a significant lowering of the gelatinization enthalpy. RVA measurements revealed that the starch suspension viscosity of GCWS and MBS granules decreased compared to native starch, while PGBS granules exhibited an opposite trend. The present study will provide fundamental information of the GCWS, MBS and PGBS starch for their potential industrial application.

Porous Mullite Ceramics Formed by Direct Consolidation Using Native and Granular Cold‐Water‐Soluble Starches

In this article, the processing and microstructures of porous mullite bodies prepared by modifying the conventional route of the starch consolidation casting method were studied. The proposed route, called the “soluble route”, involves the use of native starches (i.e., potato, cassava, and corn starches) and a synthesized granular cold‐water‐soluble (GCWS) starch. Stable aqueous mullite‐starch suspensions (0.25 starch volume fraction of 40 vol% total solids) were prepared by mixing. The total starch content was a mixture of ungelatinized native starch and GCWS starch with a 1:10 ratio of GCWS starch to total starch. Steady‐state shear flow properties of the suspensions were analyzed by measuring viscosity. The addition of CGWS starch increased the starting suspension viscosity and thus prevented the particle segregation. Porous mullite bodies were obtained by heating (80°C, 2 h) the suspensions in metallic molds and by drying (40°C, 24 h) and sintering (1650°C, 2 h) the green disks after burning out the starch (650°C, 2 h). Green bodies obtained before and after the burning‐out process, and the sintered disks were characterized with density and porosity measurements (Archimedes method) and microstructural analysis by scanning electron microscopy. The phases generated after the sintering process were determined by X‐ray diffraction analysis, and pore size distributions were studied by Hg‐porosimetry. The obtained results showed that the use of the GCWS starch made the shaping of homogeneous mullite bodies without cracks or deformations possible along with the development of controlled porous microstructures.

Preparation of cold water-soluble potato starch and its characterization

Alcoholic-alkaline treatment of starch results in granular cold water-soluble starch. The nature of structural alterations occurred in starch due to the treatment is however relatively vague. Potato starch was treated at various alcoholic-alkali conditions and subjected to light microscopy, Fourier transform infrared (FTIR) spectroscopy and X-ray diffractometry. Alcoholic-alkaline treatment increased the solubility of starch in a temperature-dependant manner. The treated starch suspension was also more turbid than that of native counterpart at all concentrations, due probably to either the presence of higher number of water-soluble granules or leaching of amylose during alkalization. Alcoholic-alkali treating of starch did not disintegrate the granular assembly; albeit, decreased the crystalinity. Both native and treated starches showed the B-type pattern in X-ray diffractometry. FTIR spectroscopy revealed that characteristic peaks of hydroxyl groups were of low transmittance in spectrum of treated starch compared with that of native counterpart implying in participation of hydroxyl groups in interactions with modifying agents.

Granular cold-water-soluble starches prepared at atmospheric pressure

Granular cold-water-soluble (GCWS) starches were prepared by heating a starch slurry in a mixture of water-polyhydric alcohol (PHA) at atmospheric pressure. Exchanging the liquids with ethanol followed by drying produced GCWS starch. The method was applied to cereal, tuber, root and legume starches and many of their cross-linked and substituted forms to yield products with cold-water solubilities ranging from 70 to 95%. The success of the method depended mainly on the type of starch, PHA, the temperature and the proportions of starch, water and PHA. Aqueous propan-1,2-diol was the medium of choice for converting native and modified starches, although aqueous ethylene glycol, glycerol and any of the four positional isomers of butandiol were also useful. Aqueous butandiol was effective for hydroxypropylated starches and aqueous glycerol for potato starch. Differential scanning calorimetry revealed that heating starch in mixtures of water-PHA (starch/water/PHA = 1·0/1·5/4·5, w/w/w) gave a single gelatinization endotherm that occurred at higher temperature and over a narrower range than the endotherm observed in water alone (starch/water = 1/1·5, w/w). The increase in gelatinization temperature effected by the PHAs correlated negatively with their effect on the swelling and dissolving of amylose in a 1:3 (w/w) mixture of water-PHA.

Properties of granular cold-water-soluble starches prepared at atmospheric pressure

Granular cold-water-soluble (GCWS) starches were prepared from wheat, corn, tapioca and a hydroxypropylated cross-linked wheat starch by heating in a 1/1·5/4·5 (w/w/w) mixture of starch, water and propan-1,2-diol (PD). X-ray analysis showed that, immediately after heating, the products were amorphous. Following solvent exchange with ethanol, the prime starches gave a V-type pattern, whereas the modified wheat starch remained amorphous. GCWS wheat starch gave a quantitative yield of D-glucose after digestion with glucoamylase. Light microscopy revealed that GCWS starch granules were fractured internally, but contained an intact shell at the surface. Tiny polygonal bodies, formed by the fractures, refracted light under the microscope, and caused pinpoints of yellow and green colors to show inside the granule. The paste consistencies of GCWS tapioca and hydroxypropylated, crosslinked wheat starches measured at 25 °C in the Amylograph matched those of the starting starches that had been heated in water and then cooled to 25°C, whereas the consistency of GCWS wheat starch was reduced because of incomplete dispersion. GCWS corn starch prepared in aqueous PD versus that prepared in aqueous ethanol required almost twice as long to gel and gave 10% lower gel strength at 7% starch solids in the presence of 16% sugars.

A granular cold water-soluble starch gives a V-type X-ray diffraction pattern

A granular cold water-soluble starch gives a V-type X-ray diffraction pattern