Physicochemical Properties Of Wheat Starch Research Articles

Effect of dielectric barrier discharge (DBD) plasma treatment on physicochemical and 3D printing properties of wheat starch

In recent years, the focus has shifted towards carbohydrate-based hydrogels and their eco-friendly preparation methods. This study involved an investigation into the treatment of wheat starch using dielectric barrier discharge (DBD) plasma technology over varying time gradients (0, 2, 5, 10, 15, and 20 min). The objective was to systematically examine the impact of different treatment durations on the physicochemical properties of wheat starch and the suitability of its gels for 3D printing. Morphology of wheat starch remained intact after DBD treatment. However, it led to a reduction in the amylose content, molecular weight, and crystallinity. This subsequently resulted in a decrease in the pasting temperature and viscosity. Moreover, the gels of the DBD-treated starch exhibited superior 3D printing performance. After a 2-min DBD treatment, the 3D printed samples of the wheat starch gel showed no significant improvements, as broken bars were evident on the surface of the 3D printed graphic, whereas DBD-20 showed better printing accuracy and surface structure, compared to the original starch without slumping. These results suggested that DBD technology holds potential for developing new starch-based gels with impressive 3D printing properties.

Effect of atmospheric pressure plasma jet on the structure and physicochemical properties of wheat starch

The effect of atmospheric pressure plasma jet (APPJ) with different discharge power (0, 400, 600, and 800 W) on the structure and physicochemical properties of wheat starch were evaluated in this study. After APPJ treatments, significant declines in peak viscosity, breakdown viscosity, and final viscosity of wheat starch pasting parameters were observed with increase of plasma treatment power. Being treated with discharge power of 800 W, the PV and BD value of wheat starch paste significantly dropped to 2,578 and 331 cP, respectively. Apparently, APPJ could raise the solubility of wheat starch, while reduce the swelling capacity, and also lower the G′ and G″ value of wheat starch gel. Roughness and apparent scratch was observed on the surface of the treated wheat starch granules. Although APPJ treatment did not alter wheat starch’s crystallization type, it abated the relative crystallinity. APPJ treatment might be useful in producing modified wheat starch with lower viscosity and higher solubility.

Effects of the Ethanolic Extract of Onion Peel on the Physicochemical Properties of Wheat Starch

AbstractThe objective of this study is to examine the interactions between wheat starch (WS) and ethanol extract of onion peel (EEOP) at varying concentrations (1.0%, 2.5%, 5.0%, and 10.0%) during the process of gelatinization, and to assess the impact of these interactions on the physicochemical and retrogradation characteristics of wheat starch. In contrast to the control group, the incorporation of EEOP results in a reduction in retrogradation, an increase in solubility, and an increase in the swelling degree of wheat starch. Furthermore, the addition of the EEOP effectively hinders the retrogradation process of wheat starch. The incorporation of EEOP has the potential to decrease the enthalpy associated with starch retrogradation. Accordingly, the addition of 10% EEOP results in a decrease of 43.6% in the enthalpy of starch retrogradation in wheat starch after a storage period of 15 days, as compared to the control group. In addition, the incorporation of an enzyme known as EEOP has the potential to reduce the occurrence of crystallization in the process of starch retrogradation. Hence, the incorporation of EEOP may impede the regression of WS.

Physicochemical properties, structural properties and gels 3D printing properties of wheat starch

The relationships between the physicochemical properties of wheat starch and the characteristics of 3D printing were studied by extracting wheat starch from three kinds of wheat flour with different gluten contents. The results showed that wheat starch extracted from high-gluten wheat flour (MS) and medium-gluten wheat flour (ZS) exhibited more accurate printing and better quality than wheat starch extracted from low-gluten wheat flour (JS). ZS had moderate final viscosity and setback value, indicating good extrusion performance and high elasticity. Therefore, the printing quality of ZS was the best, with obvious and unbroken printing lines. The 3D-printed sample made from ZS had dimensions closest to the designed CAD model. Additionally, there were no significant differences in the functional groups of native starch, gelatinized starch, and post-3D-printed starch among the three types. ZS exhibited the most regular microstructure. Therefore, wheat starch extracted from medium-gluten wheat flour was determined to be the most suitable for 3D printing. This research could provide a new theoretical basis for the application of wheat starch in 3D-printed food and offer new technical support for practical production.

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch.

In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze-thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze-thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.

Characterization of Starch Physicochemical Properties and Grain Transcriptome Reveal the Mechanism for Resistant Starch Accumulation

Understanding the physicochemical properties of starch during grain development and the mechanism for resistant starch (RS) accumulation will provide useful information for improving the RS content of wheat. The grains from wheat mutant lines with high RS contents and their corresponding wild-type control were analyzed to characterize the structural and physicochemical properties of wheat starch. A transcriptomic analysis was used to analyze the differentially expressed genes (DEGs) involved in RS accumulation. The results showed that the RS content increased with grain development, along with the total starch content, but a larger increase was observed in the middle and later stages of grain filling. The X-ray diffraction peak intensity and relative crystallinity of starch exhibited the lowest and highest values at 10 days after anthesis, respectively. Regarding the thermal properties of starch, the peak temperature and conclusion temperature generally decreased with grain development; however, the enthalpy values showed no apparent regularity. Compared to control cultivar ZM22, the RS639 and RS683 lines with high RS contents showed high amylose contents and high relative crystallinity and a large proportion of 2.0~9.8 µm starch granules. Furthermore, the transcriptomics analysis revealed that the average relative expression of the glucan-branching enzyme (GBE) α-1,4 glucan phosphorylase (Pho) and starch synthase (SS) in ZM22 was 2.47-, 2.70-, and 2.56-fold higher than that in RS639, respectively; which indicates that the downregulation of the expression of genes encoding GBE, Pho, and SS in wheat grain promotes the accumulation of RS.

Insights into the aggregation structure and physicochemical properties of heat-moisture treated wheat starch and its associated effects on noodle quality

In this work, impacts of heat moisture treatment (HMT) on the aggregation structure and physicochemical properties of wheat starch were investigated, and relationship between starch physicochemical properties and quality performance of noodles fortified with HMT-treated starches was revealed. Results show that HMT reduced the ordered degree of starch aggregation structures (e.g., crystalline and short-range ordered molecular structures) but increased their rigidity and thermostability, and in turn, retarded starch enzyme hydrolysis, swelling, breakdown, and reassociation during digestion, heating and cooling. Then, the limited swelling and reassociation ability of starch molecules after HMT may contribute to a weaker gel strength and herein a lower absorption, hardness, springiness, and chewiness of noodles. Notably, HMT-30 fortified noodles presented more obvious changes. Hence, it can be concluded that quality attributes of noodles could be tailored by modulating starch gel structure through HMT.

Wheat Starch Modified with Ligustrum robustum (Rxob.) Blume Extract and Its Action Mechanism.

We investigated the modification of wheat starch with Ligustrum robustum (Rxob.) Blume extract (LRE) and determined the action mechanism. Based on differential scanning calorimetry, LRE decreased the gelatinization enthalpy of wheat starch from 19.14 to 7.15 J/g and changed gelatinization temperatures (including the variation in gelatinization onset temperature, peak temperature and conclusion temperature in different degrees). Moreover, LRE affected the pasting viscosity curve of wheat starch, and changed its rheological parameters (including the decrease in storage modulus and loss modulus, as well as the increase in loss tangent). Based on the analysis of scanning electron microscopy and wide-angle X-ray diffraction, LRE increased the hole size and the roughness of the gel microstructure, and decreased the crystallinity of wheat starch. Meanwhile, the evaluation results of the texture analyzer and the colorimeter showed that LRE could change the quality properties (including decrease hardness, fracturability and L* values, as well as increase a* and b* values) of wheat starch biscuits after hot air baking (170 °C). Furthermore, with molecular dynamics simulation analysis, phenolic compounds of LRE combined with starch molecules via H-bonds and affected the formation of molecular bonds (including intra- and intermolecular hydrogen bonds), so as to change the spatial conformation and properties of wheat starch during gelatinization and retrogradation. The present results suggest that LRE can modify the physicochemical properties of wheat starch and further improve its processing properties, indicating its potential in the design and development of starch foods (such as steamed buns, bread, biscuits, etc.).

Physicochemical Properties of Wheat Starch under Different Sowing Dates

AbstractDifferent sowing dates mainly influence the growth of wheat by changing the insolation duration and accumulated temperature. But the underlying mechanism of the accumulation of the wheat starch from different sowing dates is still unclear. This field study is conducted to determine the relationship between the physicochemical properties of wheat starch and the sowing date. Results show that the accumulation of amyloplasts is greatly affected by sowing date. With the postponement of sowing time, the content of A‐type granules in grains significantly increases and C‐type granules decreases. Delaying the sowing date significantly decreases the content of amylose. The swelling power and solubility show a downward trend, but no significant difference among groups. The long‐chain content of amylopectin increases with the postponement of sowing date. The crystal structure and resistant starch increase as well. However, those increasing effects are not infinite, they will gradually weaken and disappear when the sowing date is continued to be postponed.

The formation of starch-lipid complexes by microwave heating

This study investigated the impact of microwave treatment on the formation of starch-lipid complexes, and physicochemical properties of wheat starch (WS) fortified with lipids, such as lauric acid (LA), glycerol monolaurate (GML), and stearic acid (SA). Specimens were prepared using a conventional water bath and microwave heating and evaluated using macrostructural and microstructural analyses. Iodine staining and scanning electron microscopy revealed interplay between WS and LA. Diffraction peaks around 7.5°, 13°, and 20° and the absence of the absorption band in the 2850 cm−1 were observed in microwave treated WS-lipid samples than conventional water bath samples. Further, more type I complexes were formed in WS-LA microwave-assisted samples, as demonstrated by differential scanning calorimetry. Additionally, more resistant starch was formed in specimens treated by microwave than water bath treated counterparts, the finding that was proved by in vitro enzymatic hydrolysis. In short, the current study may suggest the applications of microwave treatment in foods for hypoglycemia.

Effects of two contrasting dietary polysaccharides and tannic acid on the digestive and physicochemical properties of wheat starch.

In this study, konjac glucomannan, κ‐carrageenan, and tannic acid were selected to study the effects of different combinations on the in vitro digestibility and physicochemical properties of wheat starch. Results showed that the addition of konjac glucomannan, κ‐carrageenan, and tannic acid could decrease the digestion of starch and increase the content of resistant starch. Besides, the two polysaccharides weakened the extent of tannic acid on starch digestion. Moreover, although the two polysaccharides had different effects on the in vitro digestion of starch, they had no significant increase in the content of resistant starch. DSC and XRD results demonstrated that the polysaccharides and tannic acid showed synergistic effects on the rebuilding of starch microstructure. FTIR results further manifested that κ‐carrageenan and konjac glucomannan could significantly increase the strength of hydrogen bonds in starch. At the same time, the addition of tannic acid would weaken the molecular interaction between polysaccharides and starch. SEM and CLSM results showed that tannic acid added to the polysaccharide–starch mixture not only interacted with starch but also influenced the structure of polysaccharide gel.

Effect of moist and dry-heat treatment processes on the structure, physicochemical properties, and in vitro digestibility of wheat starch-lauric acid complexes

Herein, we investigated the impact of moist (steaming and boiling) and dry (baking and microwaving)-heat treatment processes on the structure and physicochemical properties of wheat starch (WS) supplemented with lauric acid (LA). Elemental composition analysis revealed the interplay between WS and LA. Scanning electron microscopy (SEM) and iodine staining revealed that lamellar crystalline structure of WS-LA complexes was improved after moist-heat treatment (relative to samples without any heat treatments); the finding which is at variance to dry-heat treatment process. Additionally, high resistance to thermal decomposition and a lower 1022/995 cm−1 absorbance ratio were observed in moist-heat treated WS-LA compared with dry-heat samples. Moreover, the V-type diffraction peak intensity and resistance to in vitro enzymatic hydrolysis of samples treated with moist-heat were increased to a greater extent than the dry-heat treated counterparts. In sum, this study would facilitate the application of functional starch-lipid complexes in food necessitated heat treatments.

Effects of low temperature at stem elongation stage on the development, morphology, and physicochemical properties of wheat starch

The low temperature in spring is a meteorological problem in wheat production because it leads to yield reduction and alteration of wheat quality. In this study, an artificial low-temperature treatment (LTT) at the stem elongation stage was implemented to investigate the starch granule development and physical and chemical properties of wheat starch. Results showed that the agronomic traits of spike, such as spike length, spikelet number per spike, and grain number per spikelet, decreased after LTT. LTT promoted the development of starch granules in developing grains at 15 days post-anthesis, resulting in increased B-type granules and reduced C-type granules with an irregular shape in mature grains. The swelling power of the starch granules was reduced, but their solubility was enhanced by LTT. The proportion of the amorphous structure within the granules increased, but the crystalline component decreased after LTT, leading to a significant reduction in the relative degree of crystallinity and double- and single-helix structures. Three types of hydrolysis showed that starch in LTT was easy to hydrolyze, resulting in a high degree of hydrolysis. The findings suggest that low temperature at the stem elongation stage can not only reduce the yield parameters of spike but also alter starch accumulation, thereby affecting the processability and structure characteristics of starch in wheat grains.

Effect of gelatinization processing on the antioxidant, digestion, and physicochemical properties of wheat starch enhanced with tannic acid

In this study, the effect of the gelatinization processing on the antioxidant capacity, starch hydrolysis rate, and physicochemical properties of wheat starch supplemented with 0.1%–0.5% tannic acid were investigated. It was found that wheat starch enhanced with tannic acid had a positive effect on the phenolic contents and antioxidant properties. The hydrolysis rate of wheat starch with tannic acid was significantly lower, showing a lower level of rapidly digestible starch (RDS) and slowly digestible starch (SDS). These improved functional properties may be caused by the inhibitory effect against digestive enzymes and the reassembled ordered microstructure of wheat starch. Moreover, the gelatinization processing promoted the release of polyphenols in the process of in vitro digestion, which enhanced the antioxidant capacity of wheat starch supplemented with tannic acid. Besides, the gelatinization processing increased the starch digestion rate, but did not influence the extent of the starch digestion. This suggested that the gelatinization processing does not give negative effect but even promote the nutritional value of tannic acid in wheat starch such as phenolic content and antioxidant activity.

Effect of natural fermentation on the structure and physicochemical properties of wheat starch

In this study, the effects of natural fermentation on the multi-scale structure and physicochemical properties of wheat starch were investigated. The results showed that fermentation reduced weight-average molecular weight (Mw) and slightly eroded the starch granule surface. An obvious increase in relative crystallinity from X-ray diffraction was observed in all fermented starch (39.38–42.27%) when compared with native starch (37.15%). Data from small angle X-ray scattering revealed that fermentation increased the crystalline layer and decreased the amorphous region of the starch granules. The intensity of absorption related to hydrogen bonding by FT-IR (3000–3600 cm−1) also increased in fermented starch. The rapid viscosity analysis results showed that fermented starch had a lower peak viscosity and final viscosity, and a lower setback value than native starch. The present results reveal that fermentation is an effective method to modify wheat starch and suggest its potential to improve the quality of starch-based foods.

Returning the Rice Residue Affects Accumulation and Physicochemical Properties of Wheat Starch

Core Ideas Returning residue increased wheat production per plant, increased total starch, and decreased amylose content. Residue return sped up endosperm cell development, increasing B‐type starch granules at 17 and 27 d after anthesis. Residue return increased the proportion of small B‐type starch granules. Morphology of B‐type starch did not differ between groups of rice straw returned to the field vs. the residue return treatments. Residue return decreased relative crystallinity and increased the ratio of amorphous to ordered carbohydrates. Removing rice (Oryza sativa) straw has the potential to impact nutrient cycling and wheat quality. The objective of this study was to determine the impact of rice straw removal on wheat production and quality. The experiment contained three rice residue rates: none, rice residue mixed into the surface 5‐cm depth, and rice residue mixed into the 15‐cm soil depth. Returning the rice residue increased the wheat production per plant, total starch content, and decreased amylose content. Incorporating rice straw into the surface 5 cm or the 15 cm of soil depth accelerated endosperm development and increased the amounts of B‐type starch granules at 17 and 27 d after anthesis, and the proportion of small B‐type starch granules. Incorporating rice straw into the surface 5 cm or the 15 cm soil depth decreased the relative degree of crystallinity and increased the ratio of amorphous structure to ordered carbohydrate structure in the external region of the granules. Pasting parameters including peak, breakdown, final, and setback viscosities increased, whereas pasting time and temperature decreased in the returning the rice residue group. Returning the rice residue at 5 and 15 cm exhibited similar effects on the granule development and physicochemical properties of wheat starch. The impact of returning the rice residues to the soil on wheat production and wheat kernel quality was attributed to enhanced soil fertility. This study may contribute to knowledge on crop cultivation, crop physiology, and food science.

Effects of conventional and microwave pretreatment acetylation on structural and physicochemical properties of wheat starch

SummaryThe changes in structural and physicochemical properties of wheat starch after conventional and microwave pretreatment acetylation process were investigated and compared. The microscopy analysis showed that the microwave pretreatment acetylation significantly influenced the surface and interior structure of starch granules compared with the conventional acetylation. The microwave pretreated and untreated starch granules retained the A‐type crystalline structure with decreased relative crystallinity after acetylation. The microwave pretreated starch showed higher degree of substitution, acetyl content, and gelatinisation and pasting temperatures than those of the untreated starch after acetylation under the same conditions. However, the microwave pretreated starch showed lower gelatinisation enthalpy, light transmittance, and peak viscosity compared with the untreated starch after acetylation. Furthermore, water solubility and swelling power of the microwave pretreated and untreated starch increased after acetylation. Generally, the microwave pretreatment acetylation significantly modified structural and physicochemical properties of wheat starch compared with single acetylation process. Therefore, a combination of microwave pretreatment with acetylation can be suggested for modification of wheat starch to promote its applications in the food and nonfood industries.

Effects of heat-moisture treatment on physicochemical properties of wheat starch

Effects of heat-moisture treatment on physicochemical properties of wheat starch

Effect of heat-moisture treatment with maltitol on physicochemical properties of wheat starch

Effect of heat-moisture treatment (HMT) with maltitol on physicochemical properties of wheat starch was investigated. Compared with the mixture of maltitol and wheat starch (MAWS), peak viscosity, trough viscosity, final viscosity, breakdown and setback of MAWS modified by heat-moisture treatment (HMT-MAWS) was decreased by 119.29, 63.37, 84.50, 55.92, 21.12 RVU, respectively. The viscosities of HMT-MAWS were affected more remarkably than that of the mixture of maltitol and heat-moisture treatment modified wheat starch (MA-HMTWS). Gelatinization temperature (To, Tp, Tc) of HMT-MAWS increased significantly than that of MAWS. Scanning electron microscope showed that a layer of membrane-like substance adhered to the smooth surface of HMT-MAWS, but that of MAWS became rough with a lot of small particles. After gelatinization and freeze drying, the gel structure of HMT-MAWS was tighter than that of MAWS. According to X-ray diffraction pattern, the area of amorphous region of HMT-MAWS was higher than that of MAWS.

Effect of sugar alcohol on physicochemical properties of wheat starch

Effects of sugar alcohol (maltitol, erythritol, and xylitol) at different concentration levels (sugar alcohol/starch ratio 0.1:1, 0.2:1, 0.5:1, 1:1, 2:1, w/w, db) on the physicochemical properties of wheat starch were studied. The swelling power decreased significantly with sugar alcohols content increasing at 95°C. Rapid visco‐analyser (RVA) breakdown and setback of wheat starch decreased with increasing sugar alcohol content. Texture measurements showed that hardness of wheat starch gel rose with increasing content of sugar alcohols, indicating that sugar alcohols probably facilitated the retrogradation of amylose following the order of xylitol > maltitol > erythritol at a sugar alcohol/starch ratio of 2:1. The gelatinization temperature and enthalpy of wheat starch increased significantly at higher maltitol, erythritol, and xylitol concentrations (≥1:1). Such effects might be contributed to more hydrogen bonds formed between sugar alcohols hydroxyl groups and starch chains and the granule needed greater energy to break away during gelatinization.