Properties Of Starch Research Articles

Absolute Quantitative Lipidomics Reveals Different Granule-Associated Surface Lipid Roles in the Digestibility and Pasting of Waxy, Normal, and High-Amylose Rice Starches.

Granule-associated surface lipids (GASLs) and internal lipids showed different lipid-amylose relationships, contents, and distributions, suggesting their differing biological origins and functions, among waxy, normal, and high-amylose rice starch. The GASL content mainly depended on the pore size, while internal lipids regulated starch biosynthesis, as indicated by correlations of internal lipids with the chain length distribution of amylopectin and amylose content. Of the 1346 lipids detected, 628, 562, and 408 differentially expressed lipids were observed between normal-waxy, high-amylose-waxy, and normal-high-amylose starch, respectively. After the removal of GASLs, the higher lysophospholipid content induced greater decreases in the peak and breakdown viscosity and swelling power, while the highest digestibility increase was found with the highest triacylglycerol content. Thus, different GASL compositions led to different digestibility, swelling, and pasting outcomes. This study sheds new light on the mechanism of the role of GASLs in the structure and properties of starch, as well as in potential modifications and amyloplast membrane development.

Synergistic modification of hot-melt extrusion and nobiletin on the multi-scale structures, interactions, thermal properties, and in vitro digestibility of rice starch

BackgroundRice starch has high digestibility due to its large carbohydrate content. Synergistic modification of hot-melt extrusion (HME) and additives such as flavonoids, hydrocolloids, proteins, lipids, and other additives has the tendency to retard the rate of starch hydrolysis. Hence, the current investigation aimed to study the combined effect of the HME-assisted addition of nobiletin (NOB, 0, 2, 4, and 6%) on the multi-scale structures, interactions, thermal, and digestibility characteristics of rice starch.MethodsThe study employed density functional theory calculations and an infrared second derivative of an Fourier-transform infrared (FTIR) spectrometer to analyze the interactions between NOB and starch. The physicochemical properties of the starch extrudates were characterized by FTIR, 13C nuclear magnetic resonance, X-ray diffraction, and differential scanning calorimetry, while the digestibility was evaluated using an in vitro digestion model.ResultsHME was found to disrupt the crystalline structure, helix structure, short-ordered structure, and thermal properties of starch. The interaction between NOB and starch involved hydrophobic interactions and hydrogen bonds, effectively preventing the molecular chains of starch from interacting with each other and disrupting their double helix structure. The addition of NOB led to the formation of a highly single-helical V-type crystalline structure, along with the formation of ordered structural domains. Consequently, the combined treatment significantly enhanced the ordered structure and thermal stability of starch, thus effectively leading to an increase in resistant starch and slowly digestion starch.DiscussionThe study underscores that synergistic modification of HME and NOB holds promise for enhancing both the nutritional value and functional properties of rice starch. These findings offer valuable insights for developing high-quality rice starch products with broader applications.

Relationship between Chalkiness and the Structural and Physicochemical Properties of Rice Starch at Different Nighttime Temperatures during the Early Grain-Filling Stage

The chalkiness, starch fine structure, and physiochemical properties of rice starch were analyzed and their correlations were investigated under different nighttime temperatures during the early grain-filling stage. Compared to MT, medium temperature (MT) and low (LNT) and high (HNT) nighttime temperatures resulted in an increased chalky grain rate (CGR) and chalkiness degree (CD). LNT mainly affected the chalkiness by increasing peak1 (short branch chains of amylopectin), the branching degree, and the proportion of small starch granules but decreasing peak2 (long branch chains of amylopectin) and peak3 (amylose branches). This altered the pasting properties, such as by increasing the peak viscosity and final viscosity. However, HNT mainly affected the chalkiness by increasing peak2 and the crystallinity degree but decreasing peak1 and peak3. Regarding the thermal properties, HNT also elevated peak and conclusion temperatures. The CGR and CD were significantly and positively correlated with the proportions of small and medium starch granules, peak1, branching degree, gelatinization enthalpy, setback viscosity, and pasting time but markedly and negatively correlated with the proportion of large starch granules, amylose content, peak3, peak viscosity, and breakdown viscosity. These findings suggest that LNT and HNT disrupted the starch structure, resulting in increased chalkiness. However, their mechanisms of action differ.

A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten

Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch–gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.

Characteristics of Citrate-Esterified Starch and Enzymatically Debranched Starch and Their Effects on Diabetic Mice

Chickpea has significant benefits as an adjuvant treatment for type 2 diabetes mellitus (T2DM). The properties of chickpea resistant starches (RSs) and their abilities to reduce T2DM symptoms and control intestinal flora were investigated. The RS content in citrate-esterified starch (CCS; 74.18%) was greater than that in pullulanase-modified starch (enzymatically debranched starch (EDS); 38.87%). Compared with those of native chickpea starch, there were noticeable changes in the granular structure and morphology of the two modified starches. The CCS showed surface cracking and aggregation. The EDS particles exhibited irregular layered structures. The expansion force of the modified starches decreased. The CCS and EDS could successfully lower blood glucose, regulate lipid metabolism, lower the levels of total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), reduce the expressions of interleukin-6 (IL-6) and interleuki n-10 (IL-10), and decrease diabetes-related liver damage. Moreover, the CCS and EDS altered the intestinal flora makeup in mice with T2DM. The abundance of Bacteroidota increased. Both types of chickpea RSs exhibited significant hypoglycaemic and hypolipidaemic effects, contributing to the reduction in inflammatory levels and the improvement in gut microbiota balance.

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.

The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch.

In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP significantly changed the pasting characteristics of CS, increased the pasting temperature and pasting viscosity, inhibited pasting, reduced the exudation of straight-chain starch and was positively correlated with the amount of TP added. The addition of the appropriate amount of TP could increase its apparent viscosity and enhance its viscoelasticity. The composite system of CS/TP exhibited higher short-range ordered structure and solid dense structure, which protected the crystal structure of CS, but was related to the amount of TP added. In addition, the introduction of TP not only decreased the in vitro digestion rate of CS and increased the content of slow-digestible starch (SDS) and resistant starch (RS), but also reduced the degree of digestion. Correlation studies established that TP could improve the viscoelasticity, relative crystallinity and short-range order of the CS/TP composite gel, maintain the integrity of the starch granule and crystalline structure, reduce the degree of starch pasting and strengthen the gel network structure of CS, which could help to lower the digestibility of CS.

A comparative study on the gel and structural characteristics of starch from three rice varieties when combined with Mesona chinensis polysaccharides

Mesona chinensis polysaccharide (MCP) has excellent gel-forming characteristic, previous studies showed that MCP could affect the gelling and structural properties of rice starch, but the effect of MCP on rice starch from different types is not clarified. In this study, the effects of MCP on the pasting, rheological, and structural characteristics of glutinous rice starch (GRS), japonica rice starch (JRS), and indica rice starch (IRS) were investigated. The results showed that GRS-MCP has the best viscosity, its peak and final viscosities are higher than JRS-MCP and IRS-MCP. The gel network structure was enhanced by MCP in the order of IRS > JRS > GRS, which was reflected by greater elasticity, higher gel strength and hardness, and less free water in JRS-MCP and IRS-MCP. MCP also enhanced the ordered structure and thermal stability of the three starch gels, which is conducive to their application in the market. These findings provide new theoretical insights to produce rice starch-based foods.

Effect of protein from endosperm on the structure and gelatinization behavior of corn starch under radio frequency treatment

Thermal treatments affect the interactions between protein and starch that play an important role in the structure and properties of starch–based foods. This study investigated the effects of protein from endosperm on the structure and gelatinization behavior of corn starch under hot air (HA) assisted radio frequency (RF) treatment. As the temperature increased to 70 °C, the amylose content in dent and flint corn starch increased from 10.76% to 20.65% and 10.80% to 22.43%, respectively. Protein from endosperm increased the crystallinity, short–range ordered structure, and gelatinization temperatures, while inhibited the swelling and reduced the water solubility of starch. Meanwhile, protein hindered the formation of a dense network gel structure, which decreased the rheological properties and apparent viscosity of starch gels. The finding will enrich the theory knowledge of effects of HA-RF treatment on the starch–protein interaction, and have important implications for the development of carbohydrate–restricted diets and desirable function foods.

Effects of incubation time of plasma activated water (PAW) combined with annealing for the modification of functional properties of potato starch

The present study investigates the application of annealing and plasma-activated water (PAW) for starch modification, as alternative methods compared to the chemical one. Native potato starch was subjected to PAW, annealing with distilled water (DW-ANN), and the combination of the two (PAW-ANN) at different incubation times (1, 4, 8, and 12 h). The changes in rheological, pasting, and thermal properties were evaluated. The results showed that all treatments promoted significant modifications of the investigated parameters. In particular, while the pasting properties of the potato starch remained unchanged after the PAW treatment, G’ (elastic) and G’’ (viscous) of the PAW-treated starch were significantly (p < 0.05) higher than those of the native. DW-ANN significantly increased all rheological parameters and reduced peak viscosity, breakdown, and setback and significantly (p < 0.05) incremented pasting temperature, holding strength, and final viscosities of the potato starch may be due to cross-linking reaction. The combination of treatment (PAW-ANN) showed a synergistic effect leading to strong gel formation up to 4 h, while further treatment reduced the possibility of depolymerization. In conclusion, the combined treatment is a promising new green method to modify the properties of starch and improve its stability within a short treatment time.

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.

Effect of Different Drying Methods on the Structure and Properties of Porous Starch

In order to investigate the effects of different drying methods on the properties of porous starch. The present study used four drying methods, namely hot air drying (HD), spray drying (SPD), vacuum freeze drying (FD) and supercritical carbon dioxide drying (SCD) to prepare maize and kudzu porous starch. Findings indicated that the physicochemical properties (e.g., morphology, crystallinity, enthalpy value, porosity, surface area and water absorption capacity as well as dye absorption capacity, particle size) of porous starch were significantly affected by the drying method. Compared with other samples, SCD-treated porous starch exhibited the highest surface areas of the starch (2.943 and 3.139 m2/g corresponding to kudzu and maize, respectively), amylose content (22.02 % and 16.85 % corresponding to kudzu and maize, respectively), MB and NR absorption capacity (90.63 %, 100.26% and 90.63 %, 100.26 %, corresponding to kudzu ad maize, respectively), and thermal stability, whereas HD-treated porous starch showed the highest water-absorption capacity (123.8% and 131.31 % corresponding to kudzu and maize, respectively). The dye absorption of the maize and kudzu porous starch was positively correlated with surface area, according to Pearson's correlation analysis. Therefore, in this study, our aim was to explore the effects of different drying methods on the Structure and properties of porous starch, and provide reference for selecting the best drying method for its application in different fields.

Impact of flaxseed gum on the aggregate structure, pasting properties, and rheological behavior of waxy rice starch

This study examines the effects of flaxseed gum (FG) on the aggregate structure, pasting and rheological properties of waxy rice starch (WRS). Results display an increase in the ordered molecular structure (R1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε, density degree of nanoaggregates, from 3.52 to 4.23) for WRS-FG complexes. These suggested FG facilitated the development of more organized molecular and crystalline structures of WRS, accompanied by the formation of ordered nanoaggregates with higher density (i.e., nano-aggregation structure). Also, FG addition resulted in the formation of enhanced gel network structure characterized by thicker layer walls and more uniform pores. These structural transformations contributed to a rise in gelatinization temperature (To, from 56.90 °C to 62.10 °C) and enthalpy (ΔH), as well as alterations in paste viscosities (PV, from 1285.00 mPa·s to 1734.00 mPa·s), and the rigidity of network structure (e.g., decreased loss tangent). These results indicate that FG could effectively regulate the techno-functional properties of WRS by rationally controlling the starch intrinsic structures of starch. And this study may improve the pasting and gelling properties of starch, thus driving the development of high-quality starchy foods and prolonging their shelf life, especially for glutinous rice flour products.

Enhancing starch functionality through synergistic modification via sequential treatments with cold plasma and electron beam irradiation

The impact of dual sequential modifications using radio-frequency (RF) plasma and electron beam irradiation (EBI) on starch properties was investigated and compared with single treatments within an irradiation dose range of 5–20 kGy. Regardless of sequence, dual treatments synergistically affected starch properties, increasing acidity, solubility, and paste clarity, while decreasing rheological features with increasing irradiation dose. The molecular weight distribution was also synergistically influenced. Amylopectin distribution broadened particularly below 10 kGy. Amylose narrowed its distribution across all irradiation doses. This was due to dominating EBI-induced degradation and molecular rearrangements from RF plasma. With the highest average radiation-chemical yield (G) and degradation rate constant (k) of (2.12 ± 0.14) × 10−6 mol·J−1 and (3.43 ± 0.23) × 10−4 kGy−1, respectively, upon RF plasma pre-treatment, amylose underwent random chain scission. In comparison to single treatments, dual modification caused minor alterations in spectral characteristics and crystal short-range order structure, along with increased granule aggregation and surface irregularities. The synergistic effect was dose-dependent, significant up to 10 kGy, irrespective of treatment sequence. The highest synergistic ratio was observed when RF plasma preceded irradiation, demonstrating the superior efficiency of plasma pre-treatment in combination with EBI. This synergy has the potential to lower costs and extend starch's technological uses by enhancing radiation sensitivity and reducing the irradiation dose.

Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: insights into water-solid interaction, gluten network development, and starch properties during noodles resting

Demarcating quality improvement mechanisms in fresh yellow alkaline noodles: insights into water-solid interaction, gluten network development, and starch properties during noodles resting

Reducing the oil absorption and tailoring starch properties in banana slices by integrated ultrasound in infrared frying

The reduction of oil absorption and modifications of starch properties in infrared fried (IF) banana slices by integrated ultrasound was investigated with power levels ranged 600–1000 W. Results showed that the internal moisture migration in IF banana slices were enhanced by ultrasonication, the crust development was delayed and finally formed with a thinner layer and higher uniformity. Both the pore volume and the porosity of IF samples were reduced by the integrated ultrasound, while the accounts of pores with diameters 100–250 μm and 0.02–1 μm has been increased. The total oil uptake in IF samples was reduced by 1.5%–9.4% and both the surface and structural oil was decreased by the ultrasound. The order of starch in long range and short range in IF banana slices were reduced by the integrated ultrasound, while the formation of starch-lipid complex was increased, which leading to the prolonged starch digestion time.

Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches

This study aimed to investigate the physicochemical properties of modified starch prepared through the simultaneous heat-moisture and phosphorylation treatment (HMPT) and osmotic pressure treatment (OPT) for water caltrop starch (WCS), mung bean starch (MBS), and amylose-rich corn starch (CS) for different time periods. Furthermore, variations in starch content [amylose and resistant starch (RS)], swelling powder (SP), water solubility index (WSI), crystallinity, thermal properties, gelatinization enthalpy (ΔH), and glycemic index (GI) were examined. This study demonstrates that neither HMPT nor OPT resulted in a significant increase in the resistant starch (RS) content, whereas all samples succeeded in heat-treating at 105 °C for another 10 min exhibited a significant increase in RS content compared to their native counterparts. Moreover, the gelatinization temperatures of the three starches increased (To, Tp, and Tc), whereas their gelatinization enthalpy (ΔH) and pasting viscosity decreased. In particular, the GI of all three modified starches subjected to HMPT or OPT showed a decreasing trend with modification time, with OPT exhibiting the best effect. Therefore, appropriate modification through HMPT or OPT is a viable approach to develop MBS, WCS, and CS as processed foods with low GI requirements, which exceptionally may be suitable for canned foods, noodles, and bakery products.

Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition

The objective of this study was to investigate the impact of anthocyanin-rich black currant extract (BCE) on the structural properties of starch and the inhibition of glycosidases, gathering data and research evidence to support the use of low glycemic index (GI) foods. The BCE induced a change in the starch crystal structure from A-type to V-type, resulting in a drop in digestibility from 81.41 % to 65.57 %. Furthermore, the inhibitory effects of BCE on glycosidases activity (α-glucosidase: IC50 = 0.13 ± 0.05 mg/mL and α-amylase: IC50 = 2.67 ± 0.16 mg/mL) by inducing a change in spatial conformation were confirmed through in vitro analysis. The presence of a 5′-OH group facilitated the interaction between anthocyanins and receptors of amylose, α-amylase, and α-glucosidase. The glycosyl moiety enhanced the affinity for amylose yet lowered the inhibitory effect on α-amylase. The in vivo analysis demonstrated that BCE resulted in a reduction of 3.96 mM·h in blood glucose levels (Area Under Curve). The significant hypoglycemic activity, particularly the decrease in postprandial blood glucose levels, highlights the potential of utilizing BCE in functional foods for preventing diabetes.

The effects of chain-length distributions on starch-related properties in waxy rices

Normal rice starch consists of amylopectin and amylose, whose relative amounts and chain-length distributions (CLDs) are major determinants of the digestibility and rheology of cooked rice, and are related to metabolic health and consumer preference. Here, the mechanism of how molecular structural features of pure amylopectin (waxy) starches affect starch properties was explored. Following debranching, chain-length distributions of seven waxy varieties were measured using size-exclusion chromatography, and parameterized using biosynthesis-based models, which involve breaking up the chain-length distribution into contributions from five enzyme sets covering overlapping ranges of chain length; structure-property correlations involving the fifth set were found to be statistically significant. Digestibility was measured in vitro, and parameters for the slower and longer digestion phase quantified using non-linear least-squares fitting. The coefficient for the significant correlation involving amylopectin fine structure for the fifth set was −0.903, while the amounts of amylopectin short and long chains were found to dominate breakdown viscosity (correlation coefficients 0.801 and − 0.911, respectively). This provides a methodology for finding or developing healthier starch in terms of lower digestion rate, while also having acceptable palatability. As rice breeders can to some extent control CLDs, this can help the development of waxy rices with improved properties.

Germination-induced modifications of starch structure, flour-processing characteristics, and in vitro digestive properties in maize

Current research on maize germination suffers from long sampling intervals, and the relationship between the starch structure and the processing properties of flour in maize is still unclear. This study observed the effect of germination on the structure and composition of maize starch and the processing properties of maize flour over a 72 h period using a short interval sampling method. At 36 h, the short-range ordered structure, crystallinity, and enthalpy of starch reached the highest values of 1.02, 34.30%, and 9.90 J/g, respectively. At 72 h, the ratios of rapidly-digested starch (RDS) and slowly-digested starch (SDS) enhanced to 29.37% and 28.97%; the RS content reduced to 35.37%; and the flow properties of the starch were improved. This study enhances the understanding of the effects of germination on the processing properties of maize starch and flour, determines the appropriate application, and recommends the use of germination in the food industry.