Physicochemical Properties Of Corn Starch Research Articles

Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism

Radio Frequency Modulates the Multi-scale Structure and Physicochemical Properties of Corn Starch: The Related Mechanism

Behavior of Pasting Properties of Ohmic‐Heated Corn Starch Versus Moisture and Temperature Applied

AbstractStarch is an essential biopolymer for creating viscous food systems in the food industry. Viscosity behavior is unclear in the literature and varies with the thermal process and moisture content used. This study analyzed how ohmic heating affects the pasting properties of corn starch in response to changes in moisture and temperature. Corn starch is mixed with water at varying ratios (1:1, 1:3, and 1:5). The mixture is heated at 5 °C min−1 using an ohmic heating cooker to 80, 100, and 120 °C. Moisture affects pasting and starch properties. Peak viscosity varies with moisture content, decreasing from 5904 cP (native) to 3204–4510 cP at a 1:1 ratio. At a moisture ratio of 1:3, peak viscosity matched the native sample. Higher peak viscosity (6539 to 8772 cP) occurred at high moisture levels (1:3). Thermal properties confirmed different gelatinization degrees, which is evidenced by a shift in the x‐ray diffraction pattern from A‐type (native starch) to V‐type crystalline. The viscosity and physicochemical properties of corn starch depend on temperature and moisture levels. Moisture has a more significant impact on these properties than temperature. Therefore, varying the moisture content it can improve corn starch properties precisely, making it useful for the food industry.

Effect of ultrasound-microwave and microwave-ultrasound treatment on physicochemical properties of corn starch

Natural starch is an agricultural sourced biopolymer being low cost, biodegradable, high efficiently, renewable and easy available. Despite these advantages, phisochemical properties of native starch are limited for most industrial applications and must be modified. Ultrasound and microwave treatment have been widely applied separately for starch modification. Ultrasound treatment, with high efficiency and low cost, and microwave treatment, which produces homogeneous and high quality products, are short proceesing time technologies that can be used together to change the structure and properties of starches obtained from various plants. In this study the effects of ultrasound and microwave combined treatment on the physicochemical properties of natural corn starch were investigated. Corn starch was irritated using different combination of ultrasound-microwave and microwave-ultrasound treatment; using 90, 180, 360 and 600 W microwave power during 1, 2, 3 min, and using ultrasound at 35 °C constant temperature for 20, 30, 40 min. The structural changes of modified corn starches were determined by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR) analyses. Nowadays, many physical methods are used for starch modification, but limited studies were on ultrasound-microwave and microwave-ultrasound combined treatment method. As a result of this study, it was observed that ultrasound and microwave combination is an efficient, fast and environmentally friendly method for natural corn starch modification.

Impact of pH on physicochemical properties of corn starch by dry heat treatment.

The online version contains supplementary material available at 10.1007/s10068-023-01353-7.

Effects of Jet Milling Pretreatment and Esterification with Octenyl Succinic Anhydride on Physicochemical Properties of Corn Starch.

(1) Background: In this study, aiming at the problems of low efficiency and high energy consumption in the esterification reaction of OSA and starch, the jet milling technology was used to pretreat corn starch and starch raw materials with different pulverization strengths were obtained by controlling the speed of the classifier. (2) Methods: The starch obtained under different classification speeds was modified by esterification with OSA. Using CLSM, FTIR, XRD, NMR, FTIR, XPS, and other technologies, the modification effect was verified, and the physical and chemical properties of J-OSA-Starch such as DSC, RVA, transparency, and emulsifying properties were determined. (3) Results: Jet milling pretreatment significantly reduced the particle size of corn starch and improved the reaction efficiency and degree of substitution during esterification with OSA. After pretreatment, the corn starch granules were broken, and the relative crystallinity was significantly reduced. CLSM, FTIR, XPS, and NMR confirmed the esterification of corn starch with OSA, which increased with increasing crushing strength. The thermodynamic properties and viscosity of J-OSA-starch decreased with the increase in the classification speed. Jet milling pretreatment enhanced the clarity, emulsifying activity, and emulsifying stability of OSA-modified corn starch. (4) Conclusions: Jet milling pretreatment can effectively increase the esterification efficiency of starch and OSA. Therefore, jet milling can be used as a pretreatment to improve the esterification of starch OSA and produce modified starch for industrial applications.

Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition.

Simple SummaryWhole grain with an intact pericarp is highly resistant to digestion by ruminants and external processing is required. Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action. As a result of processing, starch becomes more available to both ruminal microbial and pancreatic enzymes. In animal science literature, there is a lack of data regarding the physicochemical properties of starchy materials prior to and after the application of processing treatments, as well as the connection to biological responses of animals in nutritional studies. Therefore, the aim of the present study was to quantitatively represent physicochemical properties of raw and heat-treated corn starch using an in vitro methodology that is commonly used by food scientists. The heat treatments examined were pelleting, steam flaking, micronization, and extrusion of corn. The obtained results indicated significant differences in gelatinization, hydration, and pasting properties of corn starch depending on the heat treatment applied. Future research should aim for the determination of rumen starch degradation traits and possible correlations with the present results.Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action in order to improve its digestibility. The objective of the present research was to quantitatively represent the physicochemical properties of raw and processed starch using an in vitro methodology, as well as to describe the changes that occurred after heat treatment, such as pelleting, steam flaking, micronization, and extrusion of corn. Based on the obtained results, pelleting, steam flaking, and micronization can be considered as mild heat treatment methods, whereas extrusion proved to be a severe heat treatment method. Analysis of functional and pasting properties implied a possible interaction between the degraded components in the steam-flaked sample, as well as in the micronized sample, through to a lesser extent. Additionally, the occurrence of dextrins was noted after extrusion. The obtained results indicate the existence of significant differences in the physicochemical properties of corn starch depending on the heat treatment applied, which could possibly affect rumen starch degradation traits.

Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage

In this study, structural characteristics of Fenugreek (FG), Guar (GG), Locust bean (LBG), and Tara gums (TG) and their influence on physicochemical properties of corn starch (CS) gels were investigated. Results showed that FG presented a rigid rod structure, and GG, LBG, and TG showed an extended structure. The Mannose/Galactose (Man/Gal) ratio of FG, GG, LBG, and TG was 1.37, 1.96, 2.99, and 3.46, respectively. The molecular weight (Mw) of FG, GG, LBG, and TG was 0.89 × 106, 2.71 × 106, 3.61 × 106, and 2.77 × 106 Da, respectively. The structure–function relationship indicated that galactomannans with a high Man/Gal ratio and extended structure presented a higher apparent viscosity, formed gel more easily, and could limit retrogradation and improve freeze–thaw stability and textural profile of CS gels. Consequently, the results could be beneficial for the application of galactomannans in starch-based foods to improve their sensory characteristics and storage quality.

Dielectric barrier discharge cold plasma combined with cross-linking: An innovative way to modify the multi-scale structure and physicochemical properties of corn starch

Cold plasma is a low-cost, simple and green method for starch modification. In the present study, the impact of corn starch modification by cold plasma (CP, 1, 3 and 9 min), sodium trimetaphosphate/sodium tripolyphosphate (CL, 1 %, 5 % and 10 %) and their combination were investigated. CP-pretreatment had enhancement of phosphorus content and substitution degree. Neither CP nor CL destroyed the starch granules morphology. Instead, CP induced more short-chain to better rearrange the starch during the crosslinking process, which improved the efficiency of the crosslinker in the subsequent crosslinking process. Therefore, compared with CL or CP, the thermal transition temperatures increased after CP pretreatment, while the amylose content, relative crystallinity, swelling power, and △H decreased. Meanwhile, CP-pretreatment changed the internal structure of the CL-starch so that it showed the lowest enzymatic digestibility. CP pretreatment provides a promising way to improve cross-linked starch's structure, properties, and efficiency.

Effect of Fermentation Time on Molecular Structure and Physicochemical Properties of Corn Ballast Starch.

The effect of fermentation treatment on the surface morphology, crystal structure, molecular weight, chain length distribution, and physicochemical properties of corn starch was investigated using natural fermentation of corn ballast. The amylose content in corn ballast starch reduced at first after natural fermentation, then grew, following the same trend as solubility. There were certain erosion marks on the surfaces of fermented corn ballast starch granules. The crystalline structure of corn ballast starch remained the same, i.e., a typical A-type crystalline structure, at different fermentation times; however, the intensities of diffraction peaks were different. The weight-average molecular weight of starch first increased and then decreased after fermentation. The content of low-molecular-weight starch (peak 3) decreased from 25.59 to 24.7% and then increased to 25.76%, while the content of high-molecular-weight starch (peak 1) increased from 51.45 to 53.26%, and then decreased to 52.52%. The fermentation time showed a negative correlation with the viscosity of starch, and the pasting temperature first increased, and then decreased. Natural fermentation can be used as a technical means to produce corn starch products as a result of the experiments' findings, and future experiments will detect and analyze the bacterial structure of corn fermentation broth in order to better understand the molecular mechanism of natural fermentation affecting the structure and physicochemical properties of corn starch.

Effects of Extrusion‐Assisted Wet‐milling Isolation on Physicochemical Properties of Corn Starch

AbstractThe yield, physicochemical properties, and digestibility of corn starch isolated by conventional wet‐milling (CS), extrusion‐assisted H2SO3 wet‐milling (EHS), and extrusion‐assisted l‐cysteine wet‐milling (ELS) are investigated. The yield of EHS is significantly higher than that of CS and ELS (p < 0.05). There are no significant differences (p > 0.05) in purity among isolated starches. The results of scanning electron microscopy, polarized light microscopy, X‐ray diffraction, Fourier‐transform infrared spectroscopy, and differential scanning calorimeter reveal that extrusion induced unobvious changes in morphology, surface, crystalline pattern, ordered structures, and thermal properties of isolated starch (p > 0.05). However, the swelling power, solubility, L∗ value, and peak viscosity of EHS are higher than those of ELS and CS. Extrusion‐assisted treatment effectively improves the freeze‐thaw stability and digestibility of isolated starch. The results of this study suggest that the extrusion‐assisted wet‐milling method can be used as an ideal alternative to conventional wet‐milling in the isolation of corn starch.

Effect of synergic pretreatment with ultrasound and alkaline hydrogen peroxide on enzymolysis and physicochemical properties of corn starch

Effect of synergic pretreatment with ultrasound and alkaline hydrogen peroxide on enzymolysis and physicochemical properties of corn starch

Heating-cooling extrusion cycles as a method to improve the physicochemical properties of extruded corn starch

This work proposed a controlled method to modify the physicochemical properties of corn starch through heating and cooling extrusion (HCE) cycles. It was used native corn starch adjusted to 60% moisture. It was then subjected to 5 HCE cycles at 100 and 125 °C, at 10 rpm. Water absorption index (WAI), water solubility index (WSI), resistant starch (RS), thermal properties, viscosity, FTIR, and X-ray were evaluated. For WAI and WSI, a gradual increase was observed on each HCE cycle. Thermal properties shown that enthalpy decrease with each HCE cycles due to more gelatinization. Viscosity properties shown a thermally stable starch conditions being directly proportional to HCE cycles. The RS increased for each 5 HCE. XRD revealed that HCE cycle changed the starch structure from an orthorhombic structure to V-type crystalline structure. Finally, it was concluded that HCE cycles is a method to produce corn starch with controlled physicochemical properties.

Effect of electron beam irradiation on physicochemical properties of corn starch and improvement of enzymatic saccharification of corn starch at high concentration (45%)

AbstractCornstarch was irradiated under different doses of electron beam radiation (0–5.4 kGy), and the physicochemical properties of starch were analyzed. The dextrose equivalent (DE) values, which is a representative indicator of saccharification in the sugar production process, was measured after the EBI pre‐treated cornstarch at high concentration (45%, wt/wt) was hydrolyzed by thermostable α‐amylase and glucoamylase. The reducing sugar content of the cornstarch markedly increased with increasing irradiation dose. In addition, reduced transmittance, flexural vibration of chemical bond, the viscosity, and the relative crystallinity decreased with increasing irradiation dose. Scanning electron microscope (SEM) showed that the penetrating pinholes and pits were observed on the surface of irradiated cornstarch granules. After being hydrolyzed by thermostable α‐amylase and glucoamylase, slurry of cornstarch EBI pre‐treated at dose of 4.32 and 5.4 kGy exhibited the low viscosity values and high dextrose equivalent (DE) values. The resulting low viscosity values and high dextrose equivalent (DE) values slurry from EBI pre‐treated cornstarch have potential for use in syrup industry.Practical ApplicationsThe slurry made from EBI pre‐treated cornstarch at the concentration of 45% (wt/wt)exhibited a rather low viscosity values and high dextrose equivalent (DE) values compared with that of the slurry (45% wt/wt)made from the non‐EBI pre‐treated cornstarch. Therefore, the use of starch modified by electron beam irradiation treatment could lead to reduce corn syrup processing costs. Corn syrup is an important raw material of bakery industry. The reduction of its production cost is of great significance for stabilizing the market price of bakery food and promoting the coordinated development of bakery industry.

Investigation of the influence of double modification of starch as of natural polymer, on rheological characteristics of compositions and their film-producting properties

Starch is a natural polymer that has unique properties, which consist of the annual renewal of raw materials and the ability to create biodegradable materials based on starch. Modification of starch leads to changes in its chemical structure, which is associated with both the method of modification and the introduction of active chemicals into its structure. Double modification occurs due to the simultaneous use of physical or mechanical method with the addition of the necessary chemicals. Physical methods of starch modification include microwave and ultrasonic irradiation. The aim of the work was to study the physicochemical properties of corn starch after double modification and its use in the creation of film-forming samples. The urgency of this work is due to the need that in order to protect the environment the basis of technological compositions used in industry should be natural polymers, this will minimize the negative impact on the environment and develop environmentally friendly compositions and functional systems for various purposes. The structure of two types of corn starch was studied by pyrolytic mass spectrometry and their characteristic mass spectra were determined. The influence of physical modification by ultrasonic and microwave irradiation of corn starch using plasticizing additives based on modified soybean and rapeseed oils on the rheological properties of the compositions, solubility and swelling was studied. It was found that the modification of starch using ultrasonic irradiation leads to a significant decrease in dynamic viscosity, while after microwave irradiation the viscosity increases. Double-modified corn starch was investigated for the formation of film-forming materials with the addition of NaКMC and polyvinyl alcohol. The strength characteristics of the films of the compositions are determined.

Effects of pectin and heat-moisture treatment on structural characteristics and physicochemical properties of corn starch

The study investigates the role of pectin and heat-moisture treatment in modifying the physicochemical and structural properties of corn starch. The structural features and morphological, thermal and rheological properties of samples were characterized using techniques including microscope, SEM, DSC, FTIR, NMR, and rheometer. Results reveal that the pectin-starch mixture with the heat-moisture treatment shows an improved paste stability and a modified structure with a lowest value of retrogradation degree (39.7%), syneresis rate (6.33%), double helices content (26.5%), and leaching amylose content (22.7%). All of these can be ascribed to a fact that the heat-moisture treatment could enable a strong interaction of hydrogen bonds between pectin and starch molecules (amylose/amylopectin). The current findings suggest a potential use of the heat-moisture-treated pectin-starch paste in food industry.

Structural characteristics of tamarind seed polysaccharides treated by high-pressure homogenization and their effects on physicochemical properties of corn starch

In this work, structural characteristics of TSPs treated by high-pressure homogenization (HPH) and their effects on physicochemical properties of corn starch were analyzed. HPH induced monosaccharides change, Gal/Glc ratio decrease from 0.32 to 0.25, and molecular weight (Mw) decrease from 10.55 to 4.47 × 105 Da through damaging glycosidic linkages in the backbone and side-chain of TSPs. Furthermore, 90 MPa homogenized TSP (higher Gal removal) showed inhibitory effects on starch paste retrogradation, and TSPs with a lower Mw (homogenized at 60 and 90 MPa) could limit water precipitation during the long-term storage. Moreover, Mw and Gal/Glc ratio were the major factors for the determined effects of TSPs on physicochemical properties of corn starch. The results could provide new insights into the relationship between TSP structure and their effects on the physicochemical properties of starch.

Physicochemical properties of corn starch affected by the separation of granule shells

The physicochemical properties of corn starch (CS) and a component of granule shells (Cs) obtained through a granule shells separation process, were studied. The shells separation was accurately visualized and confirmed by SEM and TEM images. Both CS and Cs contained three components (amylopectin, intermediate fraction and amylose) with a Mw ranging from 4.11 × 107 to 11.42 × 107 g/mol. The amylose content of CS and Cs was in the following order: Cs-83 > CS > Cs-69 > Cs-76. There were no significant differences observed between CS and Cs-83 for the dynamic modulus, apparent viscosity, peak viscosity and final viscosity, while Cs-69 and Cs-76 exhibited a decreasing trend. The DSC results revealed that the transition temperatures of CS were significantly higher than those of Cs. There was an obvious decrease in the thermal degradation onset temperature (To) for the treated samples (CS:312.26 °C, Cs-69: 311.87 °C, Cs-76: 307.62 °C and Cs-83: 307.11 °C). The crystalline patterns of CS were converted from A-type to C-type during the granule shells separation process. The relative crystallinities of Cs were significantly lower than that of CS (26.87%). The FTIR results showed that intramolecular and intermolecular hydrogen-bonding (OH) of Cs were weakened after shells separation treatment.

Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

AbstractStarch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch with thermal and nonthermal techniques. High hydrostatic pressure (HHP) is a cold pasteurization technique that has increased application in food industry with minimum effect on nutritional quality of the food products. It is hypothesized that the use of HHP could be a modification strategy for starch. In this study, effects of different HHP parameters (400 and 500 MPa) at different temperatures (20, 30, and 40°C) for 5, 15, and 30 min on in vitro digestibility and physicochemical properties of cornstarch were studied by Nuclear magnetic resonance (NMR) relaxometry. Results showed that HHP treatment increased slowly digestible starch (SDS) and rapid digestible starch (RDS) significantly with pressure and temperature (p < .05). In addition, it was shown that HHP treatment decreased the solubility and swelling power of the cornstarch and it is proposed that 30 min HHP treatment at 500 MPa and 40°C is the onset for cornstarch gelatinization according to NMR relaxometry results.Practical ApplicationsHigh hydrostatic pressure (HHP) is a nonthermal processing technology that is commonly used in the food industry for extending the shelf life of food products by destroying vegetative cells, enzymes, microorganisms effectively, and it can modify the starch so the aim of this study was to investigate the effects of different HHP parameters on in vitro digestibility and physicochemical properties of cornstarch by nuclear magnetic resonance relaxometry.

Effect of konjac glucomannan with different molecular weights on physicochemical properties of corn starch

Four konjac glucomannan (KGM) samples with different molecular weight (Mw) were prepared using high-pressure homogenization. The Mw effects of KGM on the particle size distribution, leached amylose, gelatinization, retrogradation, and rheological properties of corn starch (CS) were then investigated. KGM led to a Mw-dependent reduction in the swelling of starch granules and the leaching of amylose. Differential scanning calorimetry results showed that the incorporation of KGM slightly increased the onset and peak gelatinization temperatures of the CS but did not affect the conclusion gelatinization temperatures. Meanwhile, the ΔH increased significantly with the increase of KGM Mw. In addition, the retrogradation enthalpy and retrogradation ratio of CS were found to be significantly decreased with increasing the Mw of the KGM. This was further confirmed by the changes in the syneresis during analysis of freeze-thaw stability and the relative crystallinity as measured by X-ray diffraction. Flow and dynamic shear measurements revealed that both CS and CS-KGM mixtures are pseudoplastic fluids, and that the pseudoplasticity and viscoelasticity were significantly enhanced with increasing Mw of the KGM. The results demonstrated that the Mw of KGM plays an important part in affecting the physicochemical properties of corn starch.

Changes in physicochemical properties of corn starch upon modifications by atmospheric pressure plasma jet

The influences of atmospheric pressure plasma jet on different physicochemical properties of corn starch were evaluated after treated with the plasma jet (30 min) at different strengths (400 W–800 W). Our results demonstrated that residual aging effects of plasma on starch could be eliminated by washing the treated samples with distilled water at a ratio of 1:30, w/v. After plasma and washing treatments, significant (p < 0.05) reductions in pasting properties including peak viscosity, final viscosity, and setback of starch samples (up to −87.1%, −92.0%, and −93.3%, respectively) were observed with increasing plasma intensity. Apparently, plasma jet could increase the solubility and paste clarity of starch sample. Surface morphological characterization illustrated that plasma etching resulted in some physical changes on starch granules. Modifications in these physicochemical properties of corn starch by employing the plasma jet treatment might be useful in food applications requiring starch ingredients of low viscosity and high paste clarity.