Modified Food Starch Research Articles

Tailoring starch-lipid complexes for optimized flaxseed oil emulsion stability, antioxidation, and digestion kinetics

Whereas starch-lipid complex emulsifiers are anticipated to possess both an outstanding amphiphilicity and slowly-digesting characteristics, yet a more sustainable and cost-effective approach remains to be explored. Herein, we systematically prepared starch-lauric acid complexes (SLACs) through a solid encapsulation method under varying reaction temperatures (50–90 °C) and times (0.25–60 h). Complexing index analysis, differential scanning calorimetry, and X-ray diffraction analysis revealed an enhanced degree of complexation in SLACs with prolonged reaction time, evidenced by the inward migration of free lauric acid, as further confirmed by confocal laser scanning microscopy. In vitro digestibility, contact angle, and interfacial tension measurements demonstrated that SLACs exhibited high levels of slowly digestible starch, a low digestion rate, and excellent amphiphilicity, which was particularly notable in SLACs produced at 80 °C for 6 h. Emulsions stabilized by SLACs showed a smaller droplet size, a higher oil loading rate, an increased yield stress, and an improved storage stability compared to V-type starch. Oxidation experiments indicated that SLACs enhanced the oxidative stability of flaxseed oil, with elevated initial oxidation temperatures and reduced levels of oxidative products. In a simulated gastrointestinal digestion model, SLACs-stabilized structured emulsions exhibited sustained release and lower final contents of fatty acids, suggesting superior resistance to bile acids and digestive enzymes compared to PG2000, a chemically modified food starch (i.e. OSA-starch) refined from waxy maize. Our findings provide an effective strategy for enhancing lipid antioxidation and regulating intestinal digestion.

Encapsulation of hop (Humulus lupulus L.) essential oil for controlled release in the non-alcoholic beverage application

In order to increase the stability of hop ( Humulus lupulus L.) essential oil (HEO) and diversify its application into hot beverages, CAPSUL®, modified food starch, was used as the wall material to encapsulate HEO at the mass ratio of 2:1 through spray drying under 180 °C. The resultant microcapsules were applied to the non-alcoholic hop tea for the first time and their release kinetics in this matrix were analyzed by gas chromatography-mass spectrometry (GC-MS). Results showed that the reconstituted HEO emulsion possessed fine droplet size (3.295 μm) and high zeta potential (−22.50 mV). The resultant HEO microcapsules exhibited low moisture content (1.249%), suitable bulk density (0.2934 g/mL), good swelling capacity (2.235 g/g dry solids), low color difference (6.310), desirable morphological characteristics, high encapsulation efficiency (92.02–95.45%) and high flavor retention (57.13–71.15%). Each target aroma compound had its specific release behavior and mechanism from HEO microcapsules, among which β -myrcene and methyl octanoate showed the highest and lowest cumulative release respectively. This might be associated with their different volatilities, polarities, function groups and molecular sizes, or their varying hydrogen-bond formation capability at the entrance of starch helix. Most importantly, HEO microcapsules showed significant aroma increasing and stabilizing effects on the hop tea product during storage. These ideal characteristics of HEO microcapsules demonstrated the great potential of diverse essential oil microcapsules as the promising flavoring agent in a variety of hot beverage matrices. • Overall desirable physicochemical properties were observed in HEO microcapsules. • HEO microcapsule showed satisfactory encapsulation efficiency and flavor retention. • Each target aroma compound had a specific release mechanism during 40 °C of storage. • HEO microcapsule was an effective flavoring agent in the hot beverage matrix.

Release of 19 Waxy Winter Wheat Germplasm, with Observations on Their Grain Yield Stability

“Waxy” wheats (Triticum aestivum L.) produce endosperm starch devoid, or nearly so, of amylose. Waxy starch consists only of amylopectin, imparts unique cooking properties, and serves as an efficient substrate for the production of modified food starches. To expand the genetic variation of waxy wheats useful to Great Plains breeding programs, the USDA‐ARS, in cooperation with the University of Nebraska, developed and released 19 waxy winter wheats (Reg. No. GP‐1003, PI 677864 to Reg. No. GO‐1021, PI 677882) . Three of the waxy germplasm lines have soft endosperm texture; the remaining 16 lines have hard‐textured grain. The grain yields of six of the waxy winter wheat germplasm lines were not significantly different from the highest yielding nonwaxy cultivar (‘Freeman’). All but four waxy germplasm lines had grain yields statistically equal to that of the waxy winter wheat cultivar Mattern. Grain yield stability (or response to changing environments) of the waxy germplasm lines demonstrated similar trends to those of the nonwaxy controls. Grain yield observations and responses to changing production potentials argue against any yield drag associated with waxy starch and indicate potential for the development of additional and competitive cultivars.

Physicochemical properties, in-vitro digestibility and structural elucidation of RS4 from rice starch

Starches extracted from four different rice cultivars were phosphorylated by using STMP/STPP to make modified food starches with high contents of type 4 resistant starch (RS4). The results revealed 10- fold improvement in RS4 content by the phosphorylation of starch. The phosphorus % and DS values of rice starches ranged from 0.33 to 0.35, and 0.016 to 0.018, respectively. FT-IR spectroscopy showed reduction of OH stretching band at 3290cm-1 and the appearance of PO at 1244–1266cm-1 which confirms crosslinking of starch with STMP/STPP. Phosphorylation was found to increase water absorption capacity, oil absorption capacity, bile-acid binding and lightness, whereas amylose content, swelling power, solubility index and light transmittance were decreased with phosphorylation. DSC analyses revealed increase in thermal transition temperatures of the crosslinked starches which suggests that the application of STMP/STPP as a crosslinker can improve the integrality and stability of starch. SEM micro-graphs revealed that phosphorylated rice starch granules retained their integrity, while some fissures appeared on the surface of some granules. XRD analysis revealed decreased crystallinity of RS4 rice starches.

Use of Stabilized Rice Bran as a Replacer of Modified Food Starch or Meat in Smoked Sausage

Use of Stabilized Rice Bran as a Replacer of Modified Food Starch or Meat in Smoked Sausage

In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch

Starches isolated from three different varieties of oat were modified with dual autoclaving-retrogradation treatment to make modified food starches with high contents of type 3 resistant starch (RS3). FT-IR spectroscopy showed increase in the ratio of intensity of 1047cm−1/1022cm−1 on treatment. Morphology of the oat starches changed into a continuous network with increased values for onset temperature (To), peak temperature (Tp), and conclusion temperature (Tc). XRD showed an additional peak at 13° and increase in peak intensity at 20° inclusive of the major X-ray diffraction peaks which reflects formation of amylose–lipid complex from dual autoclaving-retrogradation cycle. Peaks at 13° and 20° are the typical peaks of the V-type pattern. Rheological analysis suggested that retrogradated oat starches showed shear thickening behavior as revealed from Herschel-Bulkely model and frequency sweep.

Production of RS4 from rice by acetylation: Physico‐chemical, thermal, and structural characterization

The SR‐1, SR‐2, Jhelum, and Pusa rice starches were extracted by the alkaline method and acetylated by using acetic anhydride to make modified food starches with high contents of type 4 resistant starch (RS4). The results revealed 6–10‐fold increase in the RS4 content of rice starches via acetylation. The acetyl % and degree of substitution values (DS) of rice starches ranged from 1.83 to 2.31, and 0.05 to 0.10, respectively. The introduction of acetyl groups in starch chains was confirmed via Fourier transform infrared spectroscopy (FTIR). Acetylation was found to increase water absorption capacity, oil absorption capacity, bile‐acid binding, swelling power, solubility index, light transmittance (%), and freeze–thaw stability, whereas amylose content, syneresis, pasting parameters, and thermal properties decreased with acetylation. The SEM micrographs of the acetylated rice starch revealed the presence of polyhedral granules with rough surfaces. Also fissures and deformed depressed zones were observed in some granules.

Functional properties of bicarbonates on physicochemical attributes of ground beef

In this study, we investigated the effects of sodium bicarbonate (NaHCO3), potassium bicarbonate (KHCO3), and NaCl, alone or in combination, on raw ground beef. Raw ground beef was mixed with NaHCO3 (5 g/kg; 10 g/kg), KHCO3 (5 g/kg; 10 g/kg), and/or NaCl (5 g/kg), and the results of the treatment(s) were compared with ground beef treated with modified food starch (20 g/kg) or potato starch (20 g/kg). Adding the bicarbonates significantly increased (p < 0.05) pH and water-holding capacity (WHC) of raw ground beef. Bicarbonates with or without salt improved the WHC more than either modified food starch or potato starch. KHCO3 with NaCl provided the best adhesive values in raw ground beef. The bicarbonates and combinations of NaCl maintained the L*- values of the ground beef during retail display storage. Our findings suggest that using bicarbonates increases the WHC by increasing the pH, resulting in raw ground beef that is more tender and adhesive.

Chemically Modified Starch and Utilization in Food Stuffs

Starch consists of two main components: mainly linear amylose and highly branched amylopectin, and is stored as discrete semicrystallin granules in higher plants. Among carbohydrate polymers, starch is currently enjoying increased attention owing to its usefulness in different food products. Green leaves of plants contain chlorophyll, which is able to absorb light quanta and utilize the energy to catalyze the formation of glucose and oxygen from carbon dioxide and water. In general, modified food starches are used to provide functional attributes in food applications that native starches normally cannot provide, as starch is abundant and readily available and starch can provide an economic advantage in many applications where higher priced items such as gums otherwise must be used. Herein we discuss the chemically modified starch and reviewing its utilization in food stuffs.

“Clean label” – Starches and their functional diversity

Modern starch milling technologies not only produce the common native starches from corn, wheat, potato and cassava but also can extend the range of commercially available starches by native starch specialities such as waxy and high amylose varieties of corn, potato, pea and rice starch. The functionality of these native starches in form of swelling and gelling characteristics is defined by botanical characteristics such as granule size, amylose-, phosphate and lipid content. The diversity of these native starch functionalities can be extended by physical and enzymatic starch modification techniques. Pregelatinized starches are obtained by drum and roll drying, extrusion or spray cooking often complemented by agglomeration. Heat moisture treatment and annealing result in cold water swelling granular starches and resistant starch, respectively. This extended range of clean label functional native starches is successively replacing E-number coded chemically modified food starch additives from the ingredient list of modern convenience and processed foods.

Physical modification of food starch functionalities.

Because, in general, native starches do not have properties that make them ideally suited for applications in food products, most starch is modified by dervatization to improve its functionality before use in processed food formulations, and because food processors would prefer not to have to use the modified food starch label designation required when chemically modified starches are used, there is considerable interest in providing starches with desired functionalities that have not been chemically modified. One investigated approach is property modification via physical treatments, that is, modifications of starches imparted by physical treatments that do not result in any chemical modification of the starch. Physical treatments are divided into thermal and nonthermal treatments. Thermal treatments include those that produce pregelatinized and granular cold-water-swelling starches, heat-moisture treatments, annealing, microwave heating, so-called osmotic pressure treatment, and heating of dry starch. Nonthermal treatments include ultrahigh-pressure treatments, instantaneous controlled pressure drop, use of high-pressure homogenizers, dynamic pulsed pressure, pulsed electric field, and freezing and thawing.

Preparation and physical characteristics of resistant starch (type 4) in acetylated indica rice

Abstract Early indica rice was chemically modified via acetylation to make modified food starch products with high contents of resistant starch. High contents of RS 4 (type 4 resistant starch) of the products were measured. The result showed that the RS 4 content increased obviously via acetylation. Acetylated starch was studied by FT-IR (Fourier transform infrared spectroscopy), SEM (scanning electron microscopy), XRD (X-ray diffraction) and DSC (differential scanning calorimetry). The starch granules were destroyed as observed by SEM. The X-ray diffraction data showed that the crystal structure of acetylated starch with low degree of substitution changed slightly and a part of crystallite structure (2 θ 18°) was destroyed when the acetyl content was more than 3.25%. The heat of crystalloid fusion, gelatinization temperature, and gelatinization enthalpy all decreased (DSC) as the degree of substitution increased. SEM, XRD and DSC indicated that the resistance to enzymatic degradation of acetylated starch depended on the degree of substitution and the integrity of starch granules.

Crosslinked and stabilized in-kernel heat-moisture-treated and temperature-cycled normal maize starch and effects of reaction conditions on starch properties

Kernels of normal maize were subjected to a heat-moisture treatment (HMT) followed by a temperature cycling (TC) regime that was previously shown to produce slowly digesting starch (SDS) and resistant starch (RS) (Wongsagonsup, Varavinit, & BeMiller, 2008). This starch (in-kernel HMT-TC normal maize starch [NMS]) was then subjected to a low level of crosslinking with phosphoryl chloride, to hydroxypropylation, and to crosslinking followed by hydroxypropylation to determine if it could be converted into a slowly digesting modified food starch. Five controls were used. Digestibility after cooking, RVA parameters, and DSC parameters of gelatinization and retrogradation were determined. Crosslinked in-kernel HMT-TC NMS had the greatest amount of SDS, but only 3.1% (compared to 1.3% in the native starch). Hydroxypropylated and crosslinked and hydroxypropylated in-kernel HMT-TC NMS had the greatest amount of RS, but only 35% and 33%, respectively (compared to 16% in the native starch). Derivatization changed the physical properties of in-kernel HMT-TC NMS. It was also found that subjecting the starches used in this study to the time, temperature, pH, and salt concentration conditions used for derivatization made significant changes to the physical properties of the starch. In fact, subjecting in-kernel HMT-TC NMS and HMT-TC laboratory-isolated NMS to the conditions used for derivatization but without any added reagent made greater changes in the peak viscosity than did derivatization. The same was not true, however, for laboratory-isolated NMS. And for the most part, the starches subjected to the conditions of derivatization alone also produced different final viscosity values, indicating that whatever changes in granule structure and behavior occurred as a result of treatment with reaction conditions were carried through the RVA cooling cycle.

One Hundred Years of Commercial Food Carbohydrates in the United States

Initiation and development of the industries producing specialty starches, modified food starches, high-fructose sweeteners, and food gums (hydrocolloids) over the past century provided major ingredients for the rapid and extensive growth of the processed food and beverage industries. Introduction of waxy maize starch and high-amylose corn starch occurred in the 1940s and 1950s, respectively. Development and growth of the modified food starch industry to provide ingredients with the functionalities required for the fast-growing processed food industry were rapid during the 1940s and 1950s. The various reagents used today for making cross-linked and stabilized starch products were introduced between 1942 and 1961. The initial report of enzyme-catalyzed isomerization of glucose to fructose was made in 1957. Explosive growth of high-fructose syrup manufacture and use occurred between 1966 and 1984. Maltodextrins were introduced between 1967 and 1973. Production of methylcelluloses and carboxymethylcelluloses began in the 1940s. The carrageenan industry began in the 1930s and grew rapidly in the 1940s and 1950s; the same is true of the development and production of alginate products. The guar gum industry developed in the 1940s and 1950s. The xanthan industry came into being during the 1950s and 1960s. Microcrystalline cellulose was introduced in the 1960s. Therefore, most carbohydrate food ingredients were introduced in about a 25 year period between 1940 and 1965. Exceptions are the introduction of maltodextrins and major developments in the high-fructose syrup industry, which occurred in the 1970s.

Modified food starches for use in infant foods.

The Subcommittee on Safety and Suitability of MSG and Other Substances in Baby Foods of the Food Protection Committee. Food and Nutrition Board. NAS-NRC, recently submitted a report entitled “Safety and Suitability of Modified Starches for Use in Baby Foods” to the Food and Drug Administration. The major findings of the Subcommittee are summarized in this article.

Nutritional aspects and safety of modified food starches.

Nutritional aspects and safety of modified food starches.

Toxicologic evaluation of modified gum acacia: Mutagenicity, acute and subchronic toxicity

Modified gum acacia, produced from acacia gum by a process analogous to the production of modified food starch, was tested for mutagenicity in the microbial reverse mutation assay. The assay employed a wide range of dose levels, both with and without metabolic activation. Test results gave no indication that modified gum acacia possessed any mutagenic potential. The acute oral toxicity of modified gum acacia was determined in two studies employing Sprague–Dawley ® rats, and the LD50 values were found to be >2000 mg/kg. The primary dermal irritation potential of modified gum acacia was evaluated in rabbits by the Draize method. Test results indicated that modified gum acacia was slightly irritating by the Environmental Protection Agency (EPA) classification but not a primary irritant by Consumer Product Safety Commission (CPSC) guidelines. The subchronic toxicity of modified gum acacia was examined in Sprague–Dawley rats fed diets containing 0%, 1%, 2.5%, and 5% modified gum acacia for 13 weeks. No dose-related effects on survival, growth, hematology, blood chemistry, organ weights, or pathologic lesions were observed. Results of these studies indicate that modified gum acacia does not possess mutagenic potential and that animals are not adversely affected by acute or subchronic exposure to modified gum acacia.

UTILIZATION OF DEIONIZED WATER AND NONMEAT ADJUNCTS TO IMPROVE QUALITY OF CHUNKED AND FORMED BONELESS CURED HAM FORMULATED WITH PALE, SOFT AND EXUDATIVE RAW MATERIAL

ABSTRACT In three separate trials, randomized complete block designs with three replications were utilized to test the effects of deionized water and pale, soft and exudative (PSE) pork percentage on the quality of smoked and retorted ham (with and without nonmeat adjuncts). Product quality was determined through the evaluation of water‐holding capacity, cooked color, protein–protein bind and sensory evaluation. Retorting revealed the potential to reduce the pale‐color effect of PSE meat that is present in raw material and smoked deli ham. In retorted ham, modified food starch and soy protein concentrate reduced (P &lt; 0.05) cook loss, and modified food starch improved color. Deionized water improved yields (1%) in smoked deli hams, and 25% pale pork was used without negatively affecting (P &gt; 0.05) sensory or instrumental quality in a retort pouch ham product. Modified food starch also increased yields (P &lt; 0.05) in retort pouch ham without negatively affecting sensory quality.

Flavor Retention of Peppermint (Mentha piperita L.) Essential Oil Spray-Dried in Modified Starches during Encapsulation and Storage

The effect of different commercial modified food starch carrier materials on the flavor retention of the essential oil (EO) of peppermint (Mentha piperita L.) during spray drying and storage was evaluated. The obtained results revealed that the emulsification and encapsulation efficiencies of peppermint EO were higher for all n-octenyl succinic anhydride (OSAN)-modified starches as compared to those of hydrolyzed starches (dextrins). The compositions of pure, emulsified, and encapsulated peppermint EOs in different matrices were quite similar; however, some changes in the percentages of some individual compounds were observed. Larger differences in the compositions of surface oils from various encapsulation products were obtained. Flavor components were released at different rates by each of the encapsulated products. The aroma binding capacity of different modified starch matrices to lock EO droplets depends on the water activity, and the leakage of aromas from encapsulated powder products during storage increased with increasing water activity.

Preparation and physical characteristics of slowly digesting modified food starches

Starches were chemically modified with the goal of making modified food starch products with high contents of slowly digestible starch (SDS). Digestibility and physical properties of the products were measured. For waxy corn starch, combinations of crosslinking (CL) followed by stabilization via hydroxypropylation (HP) or acetylation (AC) produced more SDS than did crosslinking alone; CL-HP produced the highest content of slowly digestible starch (SDS, ∼21%), while CL-AC produced the highest content of resistant starch (RS, ∼24%). CL-HP (prepared without salt in the reaction mixture) and hydroxypropylation (with NaCl in the reaction mixture) followed by crosslinking (HP-CL) had similar SDS contents, but HP-CL had a higher RS content, indicating that the presence of salt as well as the order of modification could affect digestibility of the modified starch. Esterification with 2-octen-1-ylsuccinic anhydride (OSA) was the most effective of the modifications used for increasing both SDS and RS. Dry heating (130 °C) of OSA waxy corn starch increased the SDS content and decreased RS content. OSA starches had lower pasting temperatures and higher peak viscosities than their native counterparts. Dry heating of OSA starches resulted in even lower pasting temperatures. Peak viscosities were higher for heated OSA waxy corn and tapioca starches, but lower for heated OSA normal corn and potato starches as compared to unheated octenylsuccinylated starches. To, Tp, and gelatinization enthalpy (ΔH) decreased in the order native waxy corn starch > OSA waxy corn starch > heated OSA waxy corn starch. Using the combination of esterification with OSA followed by dry heating the following amounts of SDS were produced: from waxy corn starch, 47%; from normal corn starch, 38%; from tapioca starch, 46%; from potato starch, 33%.