Heat-moisture Treatment Starch Research Articles

Influence of acetylation and heat-moisture treatment on physio-chemical, pasting and morphological properties of buckwheat(Fagopyrum esculentum) starch

Effect of acetylation and heat moisture treatment (HMT) on physicochemical, morphological and rheological properties of buckwheat starch (Fagopyrum esculentum) was investigated. Acetylation, decreased amylose content of starch with increase in water binding capacity, oil binding capacity, swelling power, solubility and sediment volume. Acetylated starch showed improved paste clarity (five days storage) and increased peak viscosity as compared to native starch. Amylose content, water binding capacity, and oil binding capacity was also improved in HMT starch. The increase in onset temperature of viscosity development and the decrease in peak viscosity was observed in HMT starch. HMT decreased swelling power and solubility of native starch.

Karakteristik Pati Ubi Jalar Crem (Ipomea batatas) Termodifikasi HMT pada Berbagai Kondisi Kadar Air dan Temperatur

Sweet potato starch characteristic of local variety using heat moisture treatment with different level of moisture content and temperatureThe aim of this study is to modify local variety sweet potato starch (cream flesh color) in order to produce the optimal dried-noodle based starch. Native starch was maintained in varied water content (20%, 25% and 30%) and heat moisture treatment (HMT) by exposing the starch in high temperature, i.e. 90oC, 95oC, 100oC and 110oC for 3 h. The treated starch was analyzed using some parameters such as: swelling power, solubility, SEM (scanning electron microscopy) and total dietary fiber. Based on this study, swelling power shows decreasing as increasing both HMT temperature and starch water content. In other hand, solubility shows not significant different among all treatments. The treated-starch granule which is exposed to high temperature has irregular shape compared to granule in lower temperature. Furthermore, total dietary fiber shows significant different among the starch moisture content and the temperature treatment. HMT modification at 100oC and starch water content of 30% is chosen as the best results

Characterization and Prebiotic Effect of the Resistant Starch from Purple Sweet Potato.

Purple sweet potato starch is a potential resource for resistant starch production. The effects of heat-moisture treatment (HMT) and enzyme debranching combined heat-moisture treatment (EHMT) on the morphological, crystallinity and thermal properties of PSP starches were investigated. The results indicated that, after HMT or EHMT treatments, native starch granules with smooth surface was destroyed to form a more compact, irregular and sheet-like structure. The crystalline pattern was transformed from C-type to B-type with decreasing relative crystallinity. Due to stronger crystallites formed in modified starches, the swelling power and solubility of HMT and EHMT starch were decreased, while the transition temperatures and gelatinization enthalpy were significantly increased. In addition, HMT and EHMT exhibited greater effects on the proliferation of bifidobacteria compared with either glucose or high amylose maize starch.

Effect of heat-moisture treatment on morphological, structural and functional characteristics of ball-milled wheat starches

The effect of heat-moisture treatment (HMT) on the physicochemical properties of ball-milling (BM) modified wheat starch was investigated. The results showed that the damaged starch (DS) content and swelling power of BM modified starches decreased while their solubility increased by HMT. The gelatinization temperature of all the treated starches increased on HMT. However, the ball-milling–heat-moisture treatment (BM-HMT) starches had lower gelatinization temperature than the HMT starch without BM pretreatment. In addition, the BM-HMT starches displayed biphasic endotherms that differed from the BM starches. The crystallinity of starches milled for 0 to 1, 3, and 5 h increased by 5.50, 7.90, 3.50, and 10.30% on HMT, respectively, indicating that a certain degree of granule damage caused by BM treatment prior to HMT can enhance the mobility and realignment of resulting chains during HMT. The viscosities of the BM starches decreased on HMT, indicating enhanced shear stability and reduced retrogradation, which was similar to the effect of HMT on native starch. However, the peak, trough, and final viscosities of BM starches showed a smaller decline than that of native starch by HMT. These results demonstrate that BM-HMT can be a potential and beneficial method for wheat starch modification, providing desirable properties for food industries.

Production of starch nanoparticles using normal maize starch via heat-moisture treatment under mildly acidic conditions and homogenization

Normal maize starch was subjected to heat-moisture treatment (HMT) under mildly acidic conditions (0.000, 0.050, or 0.075M H2SO4) for various treatment times (3, 5, or 8h) followed by homogenization up to 60min to prepare nanoparticles. The combination of HMT (0.075M, for 8h) and homogenization (60min) produced nanoparticles with diameters of less than 50nm at a yield higher than 80%. X-ray diffractometry and size-exclusion chromatography revealed that HMT under mildly acidic conditions selectively hydrolyzed the starch chains (especially amylose and/or long chains of amylopectin) in the amorphous region of the granules without significant damage to the crystalline structure, however, modification of the molecular structure in the amorphous region increased fragility of the granules during homogenization. Homogenization for 60min caused obvious damage in the long-range crystalline structure of the HMT starch (0.15N, for 8h), while the short-range chain associations (FT-IR) remained intact.

Optimising the heat moisture treatment of Morado banana starch by response surface analysis

Heat moisture treatment (HMT) was considered to modify the characteristics of Morado banana starch. Morado banana starch was isolated to a purity of 84 g/100 g dry sample (ds) with an amylose content of 31.5 g/100 g ds. Response surface analysis was used to estimate the best moisture content and heating time to obtain the optimal treatment conditions at 100°C. The optimised conditions were 32.2% for moisture content and 6.5 h of heating time to achieve the highest slowly digestible starch (SDS) and resistant starch (RS) content. Gelatinised HMT starch contained 12.1 g/100 g ds of SDS and 30.7 g/100 g ds of RS. Differential scanning calorimetry in excess water indicated structural changes, as reflected by increased phase transition temperatures and enthalpy. Fourier transformed infrared spectroscopy showed an increase in the 995/1022 cm−1 ratio, which indicated the rearrangement of the double helices’ packing within the crystalline lamella. The X‐ray diffraction pattern showed that HMT increased the crystalline content from 28.9 to 31.5% compared to the native counterpart.

Pasting properties of heat–moisture treated canna starches using different plasticizers during treatment

Different plasticizers (propanol, propylene glycol, glycerol, erythritol, xylitol and sorbitol) were used for plasticizing canna starch during heat–moisture treatment (HMT). Pasting properties of the modified starches were determined and compared with those of native starch and of HMT starch using water as a plasticizer. Canna starch was soaked in 5% (w/w) plasticizer solutions and adjusted to 25% moisture content before heating at 100°C for 1h. The least change in paste viscosity was found when water was used as a plasticizer. Viscosity of the modified starches decreased as the molecular weight of plasticizers decreased. Plasticizer content in starch granules increased with decreasing molecular weight of the plasticizer, as well as with increased soaking time (from 10min to 4 and 24h). However, pasting profiles of HMT starches prepared by soaking for 4h were comparable to those soaked for 24h, indicating that there was an effective limit of plasticizers. The plasticizer content in starch granules played a greater role in HMT than the number of hydroxyl groups.

Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment

Sorghum starch and sorghum flour were modified by heat-moisture treatment (HMT) at two different moisture contents, 20% and 25%. The result showed that solubility and swelling power of modified samples decreased. In addition, the pasting viscosities of most modified samples were lower than that of native samples. The onset, peak and conclusion temperatures of gelatinization, and the enthalpy of samples modified by HMT increased. The crystallinity of the modified samples was higher than that of control samples. HMT had a far greater effect on the solubility, swelling power, setback viscosity, through viscosity, enthalpy and crystallinity of sorghum flour than of sorghum starch. On the granules surface there were more holes for the HMT starches than for HMT flours. The microstructure of HMT sorghum starch gel had a more orderly and smaller holey structure. The sorghum flour gel had originally a crackled structure, but after the HMT treatment, it had many ordered and small holes.

Effect of Pyrodextrinization, Crosslinking and Heat- Moisture Treatment on In vitro Formation and Digestibility of Resistant Starch from African Locust Bean (<i>Parkia biglobosa</i>)

Purpose: This investigation was carried out to determine the impact of Parkia biglobosa starch modification on the fractions, namely rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Methods: Aqueous solution of sodium hypochlorite and potassium hydroxide was used to extract starch prior to modification by pyrodextrinization, cross-linking and heat-moisture treatment. Solubility, swelling power, x-ray diffraction, scanning electron microscopy (SEM) and thermal properties of the native and modified starches were also studied. Results: Pyrodextrinization (PD), cross-linking (CL), and heat-moisture treatment (HMT) reduced the swelling power to 6.73, 4.17 and 5.57 g/g, respectively but increased solubility by 59.0, 41, 41.5 and 39.5 %, respectively, and tended to decrease gelatinization enthalpy (ΔH). Starch yield was 25.7 % on a whole seed basis. RS content significantly (p < 0.05) increased to 46.3, 49.2 and 45.3 %, respectively following PD, CL and HMT. X-ray diffraction resulrs indicate the presence of V-type crystallinity in the modified parkia starch while SEM showed PD and CL starch structures were more compact and dense than HMT starch which was irregularly-shaped formed. Conclusion: Native parkia starch modified by pyrodextrinization, cross-linking and heat-moisture treatment showed appreciably higher thermal stability which makes it suitable for incorporation in foods that are subject to high temperature processing and high shear.

Hydrothermal modification of Indian water chestnut starch: Influence of heat-moisture treatment and annealing on the physicochemical, gelatinization and pasting characteristics

Water chestnut starch was subjected to heat-moisture treatment (HMT) and annealing under varying conditions of temperature, moisture and time and their effect on physicochemical, gelatinization and pasting properties was investigated. Annealing and HMT decreased swelling power and solubility of starch. Annealing increased the paste clarity but decreased the freeze-thaw stability of the starch gel whereas reverse was observed in case of HMT starch at 20% moisture level. A significant reduction in peak, trough, and final and setback viscosity was observed with heat-moisture treated and annealed starches. Heat moisture-treated and annealed starches exhibited a higher onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of gelatinization. However, the gelatinization temperature range (Tc−To) of annealed and heat-moisture treated starches decreased being lowest for the annealed starch (88.12–81.58 °C). Annealing and HMT could be used for modification of Indian water chestnut starches making them suitable for specific starch based food application.

Physicochemical, crystallinity, pasting and thermal properties of heat‐moisture‐treated pinhão starch

AbstractThe effect of heat‐moisture treatment (HMT) on the properties of pinhão starches under different moisture and heat conditions was investigated. The starches were adjusted to 15, 20 and 25% moisture levels and heated to 100, 110 and 120°C for 1 h. The X‐ray diffractograms, swelling power, solubility, gel hardness, pasting properties and thermal properties of the native and HMT pinhão starches were evaluated. Compared to native starch, there was an increase in the X‐ray intensity and gel hardness of HMT starches, with the exception of the 25% moisture‐treated and 120°C heat‐treated starch. HMT reduced the swelling power and solubility of the pinhão starches when compared to native starch. There was an increase in the pasting temperature, final viscosity and setback and a decrease in the peak viscosity and breakdown of HMT pinhão starches compared to native starch. HMT increases the gelatinisation temperature of native pinhão starch and reduces gelatinisation enthalpy.

Development of oxidised and heat–moisture treated potato starch film

This study investigated the effects of sodium hypochlorite oxidation and a heat–moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat–moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.

Slowly digestible starch from heat-moisture treated waxy potato starch: Preparation, structural characteristics, and glucose response in mice

Abstract Heat-moisture treatment (HMT) was optimised to increase the formation of slowly digestible starch (SDS) in waxy potato starch, and the structural and physiological properties of this starch were investigated. A maximum SDS content (41.8%) consistent with the expected value (40.1%) was obtained after 5 h 20 min at 120 °C with a 25.7% moisture level. Differential scanning calorimetry of HMT starches showed a broadened gelatinization temperature range and a shift in endothermal transition toward higher temperatures. After HMT, relative crystallinity decreased with increasing moisture level and X-ray diffraction patterns changed from B-type to a combination of B- and A-types. Hollow regions were found in the centres of HMT waxy potato starches. HMT intensity significantly influenced SDS level. This study showed that HMT-induced structural changes in waxy potato starch significantly affected its digestibility and the blood glucose levels of mice who consumed it.

Influence of heat–moisture treatment and annealing on functional properties of sorghum starch

Sorghum starch was annealed in excess water at 50 °C for 24 h. Starch was also modified under heat–moisture treatment at 110 °C after adjusting various moisture contents (20, 30 and 40%) for 8 h. Significant decrease in chain lengths of amylose fraction in HMT starches was observed. Heat moisture treated (HMT) and annealed (ANN) starches showed lower granule sizes, swelling power, peak and setback viscosity but higher retrogradation as compared to native starch. HMT starch with addition of 40% moisture showed a decrease in relative crystallinity. HMT and ANN starch gels were observed to be harder than native starch gel.

Impact of structural changes due to heat-moisture treatment at different temperatures on the susceptibility of normal and waxy potato starches towards hydrolysis by porcine pancreatic alpha amylase

The objectives of this study were to determine the impact of structural changes within the amorphous and crystalline domains of normal potato (NP) and waxy potato (WP) starches subjected to heat-moisture treatment (HMT) at 80, 100, 120 and 130 °C for 16 h at a moisture content of 27% and to determine the impact of structural changes at each of the above temperatures on the susceptibility on hydrolysis by porcine pancreatic α-amylase (PPA). The results showed that structural changes due to HMT were influenced by differences in starch chain mobility at the different temperatures of HMT. Starch chain mobility in turn was influenced by the interplay between the extent to which B-type crystallites were transformed into A + B-type crystallites, kinetic energy imparted to starch chains and amylose content. The main type of structural changes influencing physicochemical properties at the different temperatures of HMT was starch chain interactions (at 80 and 100 °C), disruption of hydrogen bonds between amylose (AM)–amylopectin (AMP) and AMP–AMP chains (at 120 and 130 °C), disorganization of AMP chains near the vicinity of the hilum (at 100, 120 and 130 °C) and formation of interrupted helices (at 130 °C). The susceptibility of NP and WP starches towards α-amylase decreased at 80 °C, but increased in the range of 100 to 130 °C. This suggested that α-amylase hydrolysis of HMT starches was influenced by the interplay of: 1) amount of A-type crystallites, 2) starch chain interactions and 3) changes to double helical conformation. Differences in granule morphology in PPA hydrolyzed NP and WP starches were largely influenced by the higher granular swelling in the latter. NP and WP starches exhibited heterogeneity in degradation (NP > WP) in both their native and HMT states.

Digestion profiles and some physicochemical properties of native and modified borlotti bean, chickpea and white kidney bean starches

Native starches isolated from borlotti bean ( Phaseolus vulgaris L.), chickpea ( Cicer ariteninum L.), and white kidney bean ( Phaseolus vulgaris L.) was modified by pyrodextrinization (PD), cross-linking with sodium trimetaphosphate (CL), heat–moisture treatment (HMT), and gelatinization–retrogradation (GR) process. The effects of these modifications on the nutritionally important starch fractions, namely rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), were studied in both uncooked and cooked starches. Solubility, swelling power and gelatinization parameters of the native and modified starches were also studied. PD, CL, and HMT reduced the swelling power of all three legume starches. Significant increases in solubility were observed after PD and CL, where GR decreased the solubility of all starches. CL and HMT shifted the onset temperature of gelatinization (T o) to a higher temperature and tended to decrease the gelatinization enthalpies (ΔH). PD and GR starches has the largest proportion of RDS (39–69%) among uncooked starches where the RDS percentage of uncooked native, CL and HMT starches were only between 2–7%. Compared with native starches, all the modifications applied tended to decrease the RDS percentage of cooked starches. The highest decrease in RDS was determined after GR treatment for all the legume starches studied. The total SDS + RS, the two starch fractions that have nutritional benefits, content of GR and HMT starches were notably higher than the CL and PD starches.

Influence of Heat‐Moisture Treatment and Acid Modifications on Physicochemical, Rheological, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch and its Application in Biodegradable Films

AbstractWater chestnut starch was subjected to acid modification and heat‐moisture treatment. Hydrochloric acid was used for acid modification at three different concentrations (0.25 M, 0.5 M and 1 M) for 2 h. Modifications did not alter the granule morphology. Heat‐moisture treatment (HMT) resulted in slight reduction in the granular size of the starch granules. Acid modification lowered the amylose content, swelling power, water‐ and oil‐binding capacity but improved the solubility of starch to a considerable level. Light transmittance of acid‐modified (AM) starches improved significantly. A significant reduction in peak, trough, final and setback viscosity was observed by acid‐thinning. In case of heat‐moisture treated starch the final viscosity (Fv) was found to be even higher than the peak viscosity (Pv). Native water chestnut starch exhibited a lower onset temperature (To) and peak temperature (Tp) of gelatinization than the corresponding acid‐treated starches. Starch films prepared from native starch exhibited excellent pliability, whereas those prepared from AM and HMT starches showed good tensile strength. Starch films prepared from acid‐treated starches provided better puncture and tensile strength.

The impact of single and dual hydrothermal modifications on the molecular structure and physicochemical properties of normal corn starch

Effect of single and dual hydrothermal modifications with annealing (ANN) and heat-moisture treatment (HMT) on molecular structure and physicochemical properties of corn starch was investigated. Normal corn starch was modified by ANN at 70% moisture at 50 °C for 24 h and HMT at 30% moisture at 120 °C for 24 h as well as by the combination of ANN and HMT. The apparent amylose content and swelling factor (SF) decreased on ANN and HMT, but amylose leaching (AML) increased. These changes were more pronounced on dual modification. The crystallinity (determined by X-ray diffraction), the gelatinization enthalpy (determined by differential scanning calorimetry) and ratio of 1047 cm −1/1022 cm −1 (determined by Fourier transform infrared spectroscopy) slightly increased on ANN and decreased on HMT. The ANN and subsequent HMT (ANN-HMT) resulted in the lowest crystallinity, gelatinization enthalpy and ratio of 1047 cm −1/1022 cm −1. The gelatinization temperature range decreased on ANN but increased on HMT. However, the gelatinization range of dually modified starches (ANN-HMT and HMT-ANN) was between ANN starch and HMT starch. Birefringence remained unchanged on ANN but slightly decreased on HMT as well as dual modification. Average chain length and amount of longer branch chains (DP ≥ 37) remained almost unchanged on ANN but decreased on HMT and dual modifications (ANN-HMT and HMT-ANN). HMT and dual modifications resulted in highly reduced pasting viscosity. ANN and HMT as well as dual modifications increased RDS content and decreased SDS and RS content.

Structural Transformation of Sago Starch by Heat‐Moisture and Osmotic‐Pressure Treatment

AbstractSago starch was modified by osmotic‐pressure treatment (OPT) and heat‐moisture treatment (HMT) and physicochemical characteristics were compared. In OPT, sago starch was suspended in saturated sodium sulfate solution and heated for 1 h at 100, 110 and 120°C, corresponding to a calculated osmotic pressure of 32,728, 33,640 and 34,552 kPa (assuming sodium sulfate dissociates completely), respectively, and in HMT, sago starch with 20% moisture content was used. Change of X‐ray diffraction pattern from C‐type to A‐type was obtained for OPT and HMT starch at 110°C and 120 °C, respectively. RVA viscograms of both OPT and HMT starch exhibited a decrease of peak and breakdown viscosity but increase of final viscosity and pasting temperature. Onset (To), peak (Tp), and conclusion temperature (Tc) of gelatinization of both OPT and HMT starch increased significantly with increase of treatment temperature. Biphasic broadening of Tp was observed for HMT starch indicating an inhomogeneous heat transfer during HMT. The observed narrow peaks of DSC curves indicated better homogeneity of OPT. These properties suggest that OPT starch is more suitable for large‐scale production.

Comparative study of pasting and thermal transition characteristics of osmotic pressure and heat–moisture treated corn starch

Osmotic-pressure-treatment (OPT) was introduced in order to produce the physically modified products similar to conventional heat–moisture treatment (HMT) starches. OPT is a new method for physical modification of starch in the presence of excess amounts of salt or sugar. Corn starch is selected for the comparative study of OPT and HMT. For the OPT method, corn starch is suspended in a saturated solution of sodium sulfate and heated in an autoclave at 120 °C, which corresponds to a calculated osmotic pressure of 34,552 kPa (assuming sodium sulfate dissociates completely) for 15, 30, and 60 min, respectively. For the HMT method, starch with 20% of moisture content is packed in Duran bottle, then the same heat treatment method in an autoclave is followed. Scanning electron microscopy (SEM) show a deformed structure in OPT starch granules, while HMT starch has slight change from the native starch. In the OPT, the onset ( T o), peak ( T p), and conclusion ( T c) gelatinization temperatures of starch increase significantly with increasing treatment time, whereas only T p and T c of HMT starches increase. Also the biphasic broadening of T p for the HMT is found. The broadening of the peaks (high T c– T o) can be explained by an inhomogeneous heat transfer during the HMT of starch. Narrow DSC peaks can be indication of a better homogeneity for the OPT samples. Both methods provided similar decreased pattern of gelatinization enthalpy. RVA viscograms of OPT starch exhibited decrease of peak, breakdown and final viscosities, similar to those for HMT starch. Pasting temperature of OPT starch increased with treatment time, whereas that of HMT starches remained unchanged. These properties indicate that OPT starch is suitable for large scale production.