Properties Of Starch Research Articles

Variation in Starch Properties in Ratoon Rice and Their Relationship with Rice Quality

Ratoon rice is characterized by higher production combined with enhanced rice quality. However, the relationship between the differences in the structure and properties of the starch and variations in the ratoon season and rice quality is still unclear. In this study, we conducted a field experiment in 2023 to assess the relationship between rice quality differences and starch characteristics of four different hybrid rice varieties (Longjingyou1212: LJY1212; Taoyouxiangzhan: TYXZ; Liangyou6326: LY6326; Fengliangyouxiang1: FLYX1) in the ratoon season. In terms of appearance, the chalkiness degrees and chalky grain percentage of LJY1212 (0.6%, 2.3%) and TYXZ (1.2%, 6.0%) were 53.5% and 53.9% lower than those of LY6326 (2.4%, 10.0%) and FLYX1 (1.6%, 7.8%), indicating that the appearances of LJY1212 and TYXZ were better than those of LY6326 and FLYX1. The average amylose contents of LJY1212 (18.5%) and TYXZ (19.0%) were 10.8% higher than those of LY6326 (17.7%) and FLYX1 (15.7%), and there was no significant difference in protein content between the varieties in the ratoon season. Regarding the starch microstructure, the starch granules of LJY1212 and TYXZ in the ratoon season were arranged more closely. The average ratios of 1045/1022 cm−1 of LJY1212 (0.77) and TYXZ (0.76) were 7.0% higher than those of LY6326 (0.71) and FLYX1 (0.72), indicating that the internal orders of LJY1212 and TYXZ’s starch were better than those of LY6326 and FLYX1. The average relative crystallinities of LJY1212 (24.8%) and TYXZ (24.5%) were 5.2% lower than those of LY6326 (25.7%) and FLYX1 (26.6%). The relative crystallinity of starch decreased with the increase in amylose content, while the short-range order degree, gelatinization temperature, and gelatinization enthalpy increased with the increase in amylose content. Therefore, the LJY1212 and TYXZ varieties, with better rice qualities, are recommended for planting in southern China.

Modulation of retrogradation properties by removal and retention of starch granule-associated lipids: A case study on buckwheat and wheat starches

The objective of this research was to investigate the influence of starch granule-associated lipids (SGALs) on retrogradation properties of buckwheat and wheat starches. According to the results, the removal of SGALs led to remarkable increase in the retrogradation enthalpy change of all starches and the strength of starch gels, as well as the density and short-range ordered structure of starch aggregates. The strength of starch gel experienced a rise from 3139.39 g to 3718.18 g in Tartary buckwheat, 2924.12 g to 3551.13 g in common buckwheat, and 1887.55 g to 2555.24 g in wheat, respectively. The removal of SGALs contributed to a decrease in the thermal stability of starches and an augmentation of amylose leaching during gelatinization process, which would strengthen the hydrogen bond interaction between starch molecules during cooling process, and promoting the rearrangement of the order structure of starch molecules. In general, these results indicated that the retention of SGALs could limit amylose leaching, then inhibited rearrangement and recrystallization of dissolved starch molecules, and ultimately delayed the short-term and long-term retrogradation process. This work further supplemented theoretical knowledge about SGALs in buckwheat and wheat starches, also provided a new perspective for regulating the physicochemical properties of starches.

Physicochemical properties and in vitro digestion of quinoa starch induced by combination of ultrasound and konjac glucomannan

This study investigated the effects of konjac glucomannan (KGM) and ultrasound on the solubility, pasting properties, rheological behavior, thermal properties, structural characteristics, and digestibility of quinoa starch. The results demonstrated significant improvements in starch properties with both ultrasound and KGM treatment, with the most pronounced effects observed in the combined ultrasound and KGM treatment. This combined treatment led to enhanced energy storage modulus and loss modulus, indicating improved rheological properties. Additionally, combined treatment improved solubility, thermal stability, and digestibility and resulted in a more ordered structure and increased paste enthalpy compared with ultrasound or KGM treatment. Scanning electron microscopy and particle size analysis revealed a more compact starch structure following the synergistic treatment. X-ray diffraction and Fourier transform infrared spectroscopy showed a more organized, complex structure. These findings offer valuable insights into the application of ultrasound and KGM to enhance the performance and quality of quinoa starch.

The high molecular weight and large particle size and high crystallinity of starch increase gelatinization temperature and retrogradation in glutinous rice

The gelatinization and retrogradation properties of glutinous rice starch are important factors that affect its quality. In this study, the thermal properties, viscosity properties and retrogradation of starch from 152 natural glutinous varieties were investigated, and further explored the effects of starch structure on gelatinization temperature (GT) and retrogradation. The results demonstrated a strong positive linear correlation between thermal properties and retrogradation of glutinous rice. The high molecular weight, high crystallinity and large particle size of starch have significant positive effects on the thermal properties and retrogradation of amylopectin. Varieties of glutinous rice with high molecular weight starch, large starch particle sizes, and high crystallinity exhibited high GT and retrogradation rates (R%). Additionally, there was a significantly negative correlation between the range of gelatinization temperature and gelatinization enthalpy in raw starch, while a larger temperature range in retrograded starch corresponded to greater gelatinization enthalpy. The recrystallization of retrograded starch exhibited higher crystal heterogeneity and a broader range of melting points compared to raw glutinous starch. These findings provide valuable insights for breeding glutinous rice varieties with desirable retrogradation traits, particularly those with low R%.

Structure and physicochemical properties of rice starch modified with dodecenyl succinic anhydride and its use for microencapsulating Pediococcus acidilactici probiotic

Polysaccharides are used as wall materials to extend the shelf life of lactic acid bacteria. Ice crystal formation during freezing leads to probiotic death. We prepared a series of dodecenyl succinic anhydride (DDSA)-modified rice starches with varying degrees of substitution and compared their functional properties. Fourier-transform infrared spectroscopy, X-ray diffraction analysis, and nuclear magnetic resonance results confirmed successful DDSA modification and the disruption of the long-range ordering of starch molecules. The structural changes modified the physicochemical properties of starch. For example, the apparent viscosity and viscoelastic characteristics of modified rice starch increased, and its freeze-thaw stability and emulsion capacity were remarkably improved after DDSA modification. Moreover, the modified starches exhibited promising performance for microencapsulating Pediococcus acidilactici. This study describes a rice starch derivative with excellent physicochemical properties that can be used to enhance the storage stability of bioactive probiotics.

Pyro-dextrinization, acid hydrolysis, and cross-linking impacts on functional, pasting and structural properties of elephant foot yam starch

Underutilized plants represent valuable reservoirs of starch, urging the need for prominent exploration of these botanical resources. The effects of pyrodextrinization, acid hydrolysis and cross linking modification on the physico-chemical, functional, structural and pasting properties of elephant foot yam (Amorphophallus paeoniifolius) starches were studied. Yam starch was cross-linked using boric acid, which is for the preparation of cross-linked yam starch. The results suggested that cross linking modification significantly decreased moisture content (10.46–1.91 %), swelling power (3.71–1.69 %) and solubility (3.58–1.51 %) of yam starch. At the same time it significantly (P < 0.05) improved amylose content (13.89–18.04 %) of starch. Increase in degree of crystallinity of all modified starches was depicted from X-ray diffractogram. Decrease in viscosity profile of modified starches was observed using Rapid Visco Analyzer. The morphology of the starch granules presented surface fissures in case of acid, whereas smooth surface of native, pyrodextrinized and cross-linked starches were observed. This research has demonstrated that chemical alterations induce notable transformations in the inherently flexible starch polymer, thereby influencing its functional characteristics and structural features. The treatment which resulted in the most thermostable starch obtained in this study was cross-linked yam starch. The ultimate goal is to offer yam starch suitable for a wide range of applications across various industries, including both food and non-food sectors positively revealing its utmost applicability for food packaging industry to be utilized as a film or coating material (cross-linked starch), fat replacers/mimickers in low-fat starch based healthy foods (acid-hydrolyzed starch).

Effect of temperature and physical modification on Nutritional Composition and Functional properties of Cassava, Banana and Corn starches

Effect of temperature and physical modification on Nutritional Composition and Functional properties of Cassava, Banana and Corn starches

Effect of the Presence of Physiological Disorder Recognized as “yellow berry” on the Quality of Starch in Bread Wheat (Triticum aestivum) and Durum Wheat (Triticum durum)

AbstractGenetic and environmental factors influence wheat grain quality, including vitreousness, protein, and starch content. Yellow berry (YB), a physiological condition, adversely affects wheat quality, particularly in irrigated fields with limited nitrogen application, leading to starch‐rich, low‐protein grains. This study examines common wheat, used in baking industries, and durum wheat, primarily employs for pasta production. The focus is on investigating how the physicochemical properties of these wheat types change with the presence of YB, that impacts protein content negatively, increasing total starch content. Fourier‐transform infrared spectroscopy reveals structural changes in YB‐affected grains, while X‐ray diffraction indicates varying crystallinity. In determination of amylose, an increase of 6% in bread wheat with YB and 3% in durum wheat with YB is observed. In the case of RVA (Rapid Visco Analyzer) analysis, a notable increase in viscosity is evident in the treatments that included the yellow berry. This finding suggests that YB is associated with substantial modifications in starch properties, such as amylose‐to‐amylopectin ratio, chain length, and degree of branching, among several other components, which may have important implications for the texture and quality of food products. This study calls for further research to mitigate YB's impact and enhances the quality of wheat‐derived foods.

Structure and physicochemical properties of starches from six accessions of the genus Pueraria in China

Kudzu (Pueraria lobata) root contains abundant starch, but the physicochemical properties of kudzu starch are not well understood. In this study, we compared the compositions and physicochemical properties of starches isolated from six Pueraria accessions in China. Caige starch exhibited the highest purity (96.99 %) and amylose content (24.76 %), while Yege starch contained higher levels of puerarin (493.37 μg/g) and daidzein (38.68 μg/g). All kudzu starches were rich in resistant starch, with RS2 content ranging from 38.61 % to 46.22 % and RS3 content from 3.59 % to 6.04 %. The granules of kudzu starches varied in morphology, with Yege starch featuring larger polygonal granules. The kudzu starches presented either A-type or A-type-like C-type diffraction patterns. Caige starch had a higher IR2 value (1.28), higher gelatinization temperatures, wider temperature ranges, and greater enthalpy changes. Yege (JX) starch exhibited the highest peak viscosity but the lowest setback viscosity and pasting temperature. Fenge starch showed the highest final viscosity, with Fenge (ZJ) starch demonstrating the highest crystallinity (25.7 %) and IR1 value (0.80). These results indicated that kudzu starches derived from various Pueraria species possess unique structural and physicochemical properties, which provide significant potential for applications in food and other industrial fields.

Enzymatic advances in starch modification: Creating functional derivatives and exploring applications

Enzyme based starch modification has attracted much attention form recent years due to formation various functional derivatives with novel processing and functional properties such as resistant to digestion, thermos-reversible gel formation, etc. It has emerges as a promising method due to their high specificity, safety, and eco-friendly nature. Starch-modifying enzymes hydrolyse or form glycosidic bonds causing alteration in the amylose/amylopectin ratio, molecular weight and distribution of branch chain-length that has reduced limitation possessed by NSs i.e., low water-holding capacity, insolubility, syneresis retrogradation, etc. The review delves into the key enzymes used for modifying starch, affecting the structural and functional properties of starch. These alteration in starch properties provide guidelines in designing a new starch-based products with desired structure and properties for the food industry.

The evolution of granular surface structure and functional properties in rice starch during grain filling

The developmental changes in the granular surface structure and functional properties of starch during the entire grain filling period of rice (around 40 days) were investigated. The specific surface area of rice starch significantly decreased firstly then stabilized during growth due to increasing granular size. The pore volume decreased from 5.40 cm3/g at 6th day after anthesis (DAA-6) to 3.02 cm3/g (DAA-46). More starch granule-associated proteins (SGAPs) accumulated on the surface and in channels. Swelling power decreased by 46 %, whereas the flow behavior index (n) decreased by 32 % in upward curve during starch development from DAA-6 to DAA-30. Tan δ first dropped then remained steady at DAA 22–34 and lightly rebounded at the final stage, indicating that starch in the middle stage tended to have greater viscoelastic gel behavior at all sweeps. Mature starch showed lower in vitro hydrolysis rate and exhibited stronger enzymatic resistance. The results showed that granular surface features of rice starch may be an essential factor in determining rheological behavior and resistance to hydrolysis.

Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel

AbstractThis study aims to investigate the effect of different ratios of soluble and insoluble dietary fiber (0/100, 25/75, 40/60, 55/45, 70/30, 85/15, 100/0) in rice bran treated with or without extrusion cooking on the physicochemical and structural properties of rice starch. As the ratio of soluble dietary fiber (SDF) increases, the PV (peak viscosity), FV (final viscosity), SB (setback value), and BD (breakdown value) of starch are significantly decreased, indicating that a higher SDF ratio can delay the short‐term retrogradation of starch. Compared with the unextruded rice bran SDF/IDF starch gel, the content of weak bond water and free water in the extruded rice bran SDF/IDF starch gel is higher while the content of strong bond water in the starch gel is lower at the same SDF/IDF ratio. Meanwhile, for the results X‐ray diffraction (XRD) and fourier transform infrared spectrum (FTIR), the rice starch with the extruded rice bran SDF/IDF ratio of 25:75 shows the lowest relative crystallinity of 3.48% and the lowest peak to height ratio of FTIR (1047 cm−1/1022 cm−1) of 1.0746, suggesting that the inhibition effect on rice starch retrogradation is better. This may be beneficial for the utilization of different ratios of SDF/IDF from extruded rice bran and physicochemical properties improvement of rice starch gel.

Effect of dual modification on structural, functional and dielectric properties of cassava starch

The combined effect of hydrocolloid addition and microwave heating on the structural, physical and functional properties of cassava starch remains underexplored, despite individual studies on these modification methods. The dielectric properties, important for the microwave treatment of starch, have received little attention in recent studies. Cassava starch with and without addition of hydrocolloids (guar and xanthan gums) was modified by microwave heating for two different exposure times, and its structural, functional, and dielectric properties were studied. The dual modification enhanced the swelling power and oil holding capacity of the starch, reduced its gelatinization temperature, and did not alter its crystallinity. Notably, xanthan-modified starch microwaved for 6 min exhibited higher color variation (ΔE*) and increased granules agglomeration, while the microwave treatment alone roughened the surface of the starch granules. The mean diameters D[4,3] of starch increased with xanthan gum addition, microwave treatment (6 min), and their combination. The relative permittivity (ε’), loss factor (ε”) and penetration depth (Dp) were lower for samples modified by the combined method. Considering the type of hydrocolloid and the microwave exposure time, the combined modification significantly influenced the properties of starch, offering a promising approach to producing starch with enhanced functional properties.

Effect of Genistein on Starch Digestion In Vitro and Its Mechanism of Action.

The digestive properties of starch are crucial in determining postprandial glycaemic excursions. Genistein, an active phytoestrogen, has the potential to influence starch digestion rates. We investigated the way genistein affected the digestive properties of starch in vitro. We performed enzyme kinetics, fluorescence spectroscopy, molecular docking, and molecular dynamics (MD) simulations for analysing the inhibitory properties of genistein on starch digestive enzymes as well as clarifying relevant mechanism of action. Our findings demonstrated that, following the addition of 10% genistein, the contents of slowly digestible and resistant starches increased by 30.34% and 7.18%, respectively. Genistein inhibited α-amylase and α-glucosidase, with half maximal inhibitory concentrations of 0.69 ± 0.06 and 0.11 ± 0.04 mg/mL, respectively. Genistein exhibits a reversible and non-competitive inhibiting effect on α-amylase, while its inhibition on α-glucosidase is a reversible mixed manner type. Fluorescence spectroscopy indicated that the presence of genistein caused declining fluorescence intensity of the two digestive enzymes. Molecular docking and MD simulations showed that genistein binds spontaneously to α-amylase via hydrogen bonds, hydrophobic interactions, and π-stacking, whereas it binds with α-glucosidase via hydrogen bonds and hydrophobic interactions. These findings suggest the potential for developing genistein as a pharmacologic agent for regulating glycaemic excursions.

Impact of waxy protein deletions on the crystalline structure and physicochemical properties of wheat V-type resistant starch (RS5)

This study investigated the effects of waxy (Wx) protein on wheat V-type resistant starch (RS5) formation, molecular structure, and physicochemical properties. We discovered that waxy protein deletions led to a rise in B- and C-type starch granules, while reducing A-type starch granules, amylose, and slowly digestible starch contents. Further, dodecyl gallate (DG) addition significantly increased RS5 content, and molecular dynamics simulations indicated that amylose and DG can form stable complexes. Molecular docking indicated that DG could potentially aid in protecting wheat starch from digestion by human α-glucosidase. RS5 content was significantly reduced by waxy protein deletions. X-ray powder diffraction, Fourier-transform infrared spectroscopy, and laser confocal microscopy-Raman analyses revealed that waxy protein deletions decreased long-range crystalline structures and relative crystallinity and increased short-range crystalline structures，and full width at half maximum at 480 cm−1 of RS5. Pearson correlation analysis showed that RS5 content was highly correlated with its crystal structure, functional characteristics, and digestive characteristics. Principal component analysis revealed that five parameters (amylopectin, long-range crystalline structures, amylose, relative crystallinity, and RS5 content) had significant effect on the crystalline structure and functionality of RS5.

Starch hydration properties in relation to kinetic modelling of mass transfer and properties of deep-frying batter

The hydration properties of starch were examined in relation to mass transfer and the characteristics of deep-frying batter. With extended deep-frying, the oil content in all samples increased, while the moisture content exhibited an inverse trend. Analyses of zeta potential, disulfide bonds, secondary structure, particle size of the proteins, thermal properties, and water status indicated that prolonged deep-frying time facilitated protein aggregation and led to a decrease in both gelatinization enthalpy (ΔH) and the percentage of bound water. Additionally, deep-frying batter containing starch with medium hydration properties (carboxymethyl freeze-thawed tapioca starch), accelerated protein aggregation, delayed the dissipation of bound water, and significantly reduced both gelatinization and ΔH. This ultimately weakened the intensity of mass transfer, thereby diminishing oil distribution. The Pearson’s correlation test confirmed a negative correlation between mass transfer intensity and starch hydration properties, indicating that both parameters significantly influenced the characteristics of the deep-frying batter.

Effect of Chlorella pyrenoidosa and Spirulina platensis powder on the physicochemical, structural, and rheological properties of rice starch: A comparative study

The effect of Chlorella pyrenoidosa (CP) and Spirulina platensis (SP) at concentrations of 0 %–12 % on the properties of rice starch (RS) was investigated. Compared with pure RS, the addition of CP and SP powder decreased the viscosity, increased the gelatinization temperature, and promoted the retrogradation of RS gel. However, when CP was added at 12 % and SP at 8 %, retrogradation inhibition was reduced. At these concentrations, the relative crystallinity of the CP mixture increased by 57.37 %, whereas that of SP increased by 48.13 %. Scanning electron microscopy revealed that the addition of low amount of CP and SP reduced porosity. CP and SP powder facilitated the conversion of bound water to free water and contributed to the weakening of the viscoelasticity of the RS gel. CP powder likely had a more detrimental effect on the short-term storage properties of RS than SP powder. These results provide theoretical support for the development of RS-based products and the innovative utilization of microalgae.

Physicochemical Properties Of Native And Acetylated Pigeon Pea Starches

Starch was extracted from pigeon pea, an underutilized legume, and acetylated (2.43%) using acetic anhydride. The starch yield increased from 28.24% (native) to 83.63% (acetylated). The pH was 6.8 and 6.9, respectively. Apparent amylose content decreased after acetylation (25.95% to 19.67%). Moisture, ash, fat, crude protein, and carbohydrate contents showed minimal variation between native and acetylated starches. Bulk density, water absorption, and oil absorption capacities increased with acetylation. Acetylated starch had higher dispersibility (98.50%) than native starch (87.50%), but a higher least gelation concentration (16% vs. 6%). Viscosity decreased with acetylation, while solubility index and swelling power increased. Acetylation improved pasting properties, particularly setback and breakdown. These findings suggest acetylation enhances the functional properties of pigeon pea starch for potential industrial applications.

Research on electron beam irradiation in the multiscale structure of starch and its related applications: A review.

Electron beam irradiation (EBI), as a typical "green" emerging technology, can effectively alter the functional properties of starch by influencing its microstructure. This alteration enables starch to meet the current demands of consumers and the market for "health food." This paper reviews studies on modifying various starches using EBI and describes the changes in microstructure, physicochemical properties, and functional properties induced by this method. Additionally, the effects of EBI on starch-containing food products are discussed, along with issues to be addressed and research gaps in the synergistic treatment of modified starch. It is noted that the source, irradiation dose, and irradiation time all influence the effectiveness of starch modification. Given the characteristics of EBI technology, integrating physical, chemical, and biological modification methods can optimize the modification process and enhance efficiency. This technology can potentially diversify modified starch varieties and expand their applications. Furthermore, there remains significant research potential in producing modified starch using EBI technology and applying it to the food industry.

Characterization and structure-functionality analysis of starch in different layers of Lycoris chinensis bulb scales

According to literature, the size distribution of starch granules varies significantly in different layers of Lycoris chinensis bulb scales, however its effect on structural and physicochemical properties of starch still remains unclear. In this study, outer, middle and inner layers of bulb scales of L. chinensis were compared for starch characteristics. Also, the structure-functionality association was investigated based on correlation analysis and hierarchical cluster analysis, using 37 starch quality traits. Compared to commonly consumed starches with similar amylose content, L. chinensis starch gel had lower hardness and viscosities. Among layers, starches varied significantly in particle size, physicochemical and structural properties. As compared to middle and inner scales, the starch in outer scales had higher amylose content, hardness and viscosities, but lower gelatinization temperature, weight-average molar mass and degree of polymorphism. Correlation analysis revealed significant correlations among traits, and interestingly, gelatinization temperature (Tp) was found positively correlated to traits of molecular weight (p < 0.05). The 37 traits of starch characteristics can be divided into three subgroups, as supported by the results of Pearson correlation analysis and hierarchical cluster analysis. In general, the information presented in the current study are useful for Lycoris bulb starch utilization and insightful for a better understanding of structure-functionality association of starch.