Starch Fractions Research Articles

Aroma compounds and physicochemical and functional properties of traditional Tokat bread

AbstractThis study aimed to determine the physical (height, weight, volume, color, etc.), chemical (protein, fat, ash, moisture, etc.), functional (total phenolic, flavonoid, and antioxidant capacity), nutritional (total, soluble, insoluble dietary fiber, and important starch fractions), and texture properties and volatile organic compounds of traditional Tokat bread. In addition, yeast and bacterial species were isolated and identified from the sourdoughs used in its production. Having a 6‐day shelf life, traditional Tokat bread has an average total dietary fiber content of 14.64%. The predictable glycemic index was 83.09, and the slowly digestible starch content was 6.15%. In traditional Tokat bread, 45 different volatile aroma components were identified, and S. cerevisiae, D. hansenii, K. lactis, L. plantarum, and L. mesentorides species were mostly isolated in sourdough. The characteristics of traditional Tokat breads produced by traditional methods in different regions were determined. It is predicted that the taste and aroma of traditional Tokat bread originate from the hornbeam and pelite woods used in the baking stage and the sourdough used. The yeast composition of the breads collected from different regions also varies.

A novel isolation technique for sweetpotato starch and its application in thermal property characterization.

The utilization of sweetpotato starch in the food industry is significantly influenced by the granule size of the starch. To isolate sweetpotato starch fractions with different sizes, an efficient isolation method is in demand. The differences in thermal properties of starch fractions with different sizes from various sweetpotato varieties were revealed insufficiently. In this study, we devised a time-saving isolation technique to effectively isolate sweetpotato starch fractions based on granule sizes. The new technique was proved applicable for sweetpotato varieties with different flesh colors. The amylose contents of the isolated starch fractions were in the range 16.49-23.27%. A positive association was observed between amylose content, relative crystallinity of starch fractions and their granule size. Conversely, both the swelling power and water solubility at 95 °C displayed a consistent decline from more than 30 g g-1 to lower than 20 g g-1 as the granule size increased. Tp, To and Tc decreased gradually with an increase of starch granule size, while the medium- or small-sized starch fractions showed higher ΔH. In the first stage of thermogravimetric analysis curves, the weight of the small-sized starch fractions decreased the slowest, but no definite pattern was detected in the second or third stage. Therefore, the newly established technique and the results of this study will help better understand the properties of sweetpotato starch fractions with different sizes and certainly provide guidelines for the utilization of sweetpotato starch in food processing and product development. © 2024 Society of Chemical Industry.

The texture of potato mashes is impacted by blanching induced changes in their extracellular starch fractions

The texture of potato mash significantly influences consumer satisfaction. We here investigated the impact of blanching and different methods thereof on the texture and extractable extracellular fractions (EEFs) of potato mash when extracted with water or with dimethyl sulfoxide (DMSO) to seek determining factors of potato mash texture. Mashes prepared from potatoes blanched in 2.04 mM CaCl2 (CaB-M) exhibited hardness (24.9 N) and stickiness (1.0 N·s) readings intermediate to those from potatoes that were not blanched (NB-M, 19.2 N and 1.2 N·s), or blanched in deionized water (WaB-M, 30.5 N and 0.6 N·s), which aligned with their levels of intact cells. Starch was the main constituent (57.2 % – 64.4 %, w/w) in all EEFs and more starch was present in (1) NB-M and (2) the DMSO extracts. The chain length distributions of DMSO-extracted extracellular starch (DEES) revealed that the amylopectin content increased in the order WaB-M (46.3 %), CaB-M (55.1 %), and NB-M (76.6 %), which was attributed to more intracellular amylopectin being released to the extracellular phase of mashes. The relative contents of shorter chain amylose (degree of polymerization 110–1000) and the DEES yield were significantly correlated to the hardness while the yield of DEEFs was positively correlated with the stickiness.

Enhancing resistant starch fraction in modified elephant foot yam starch: optimizing preparation conditions and exploring tribological properties

IntroductionElephant foot yam starch is highly susceptible to enzymatic digestion. To address this, heat-moisture treatment (HMT) has been used to modify its digestive properties and functionalities. However, when using modified starch in various food compositions, it is ultimately necessary to cook it in water-rich environments. The present work thus offers a systematic understanding of the heating and cooking procedures for modified starch, with a view to maintaining its structural and digestive properties.MethodsExperimental investigations employing X-ray diffraction, scanning electron microscopy, and enzymatic digestion have been utilized to gain insights into the characteristics of cooked starches. The interactions between amylose and amylopectin in native starch are more susceptible to disruption during cooking, which results in changes in texture and a reduction in resistant starch (RS) retention. Additionally, these preparations have been investigated by tribology to test structure and and friction.Results and discussionThe application of HMT has been observed to induce changes that stabilize the interactions between amylose and amylopectin, thereby ensuring better maintenance of granular integrity and higher RS retention under specific cooking conditions. The findings indicate that following a 2-min cooking period at 100°C, the modified elephant foot yam starch (EFYS) demonstrated enhanced granular stability, which was subsequently compromised after 10 min of cooking. Additionally, when modified elephant foot yam starch (EFYS) was heated at a temperature of 86°C for 2 and 6 min, it demonstrated superior preservation of resistant starch (RS) in comparison to a cooking time of 10 min. Moreover, the HMT starch exhibited the highest RS retention when cooked at 100°C for 2 and 6 min at approximately 39.12% and 20.23%, respectively. However, this retention decreased significantly to 1.08% after 10 min of cooking. Furthermore, the insights from tribology, when combined with the proposed naive models, enhance the understanding of how preparation conditions affect the functionalities of starches, which is crucial for designing food products with desired textural and nutritional qualities, especially in water-rich environments, where maintaining structural integrity and RS content is important.

Fabrication and characterization of tea seed starch-tea polyphenol complexes

This study investigates the complexation between tea seed starch (TSS) and tea polyphenols (TPs) at varying concentrations (2.5, 5.0, 7.5, and 10.0 %). The objectives can expand the knowledge of TSS, which is a novel starch, and to examine how TPs influence the structure and physicochemical properties of the complexes. Results indicate that TPs interact with TSS through hydrogen bonding, altering granule morphology and disrupting ordered structure of starch. Depending on the concentration, TPs induce either V-type or non-V-type crystal structures within TSS, which had bearing on iodine binding capacity, swelling, pasting, gelatinization, retrogradation, rheology, and gel structure. In vitro digestibility analysis reveals that TSS-TPs complexes tend to reduce readily digestible starch while increasing resistant starch fractions with higher TP concentrations. Thus, TSS-TPs complexes physicochemical and digestibility properties can be modulated, providing a wide range of potential applications in the food industry.

Characterization of Starch Fraction From Wet Protein Isolation Process in Pea (Pisum sativum L.)

ABSTRACTThe protein isolation process produces a protein isolate and a starch byproduct. This research focuses on characterizing the composition, pasting properties, and gel firmness (FM) of starch fractions of five yellow pea genotypes grown in six environments in the state of Washington, USA. Protein isolation yielded 17% protein and 60% starch fractions. The starch fraction had a purity range of 66.0%–84.8%. Pea starch exhibited a strong gel‐forming property. The pasting temperatures (PTs) of the starch fractions from the five pea entries ranged between 73.2 °C and 77.1 °C. Viscosity measurements indicated significant seasonal variations. Specifically, the viscosity parameters for the starches from the 2020 to 2022 seasons were significantly higher than those from the 2021 season. Differences in weather conditions partly contributed to seasonal variations. The 2021 season experienced low rainfall, primarily in May and June, followed by high temperatures during late June and the first 3 weeks of July. The principal component analysis (PCA) of 344 viscosity measurements from the Rapid Visco Analyzer (RVA) test showed a clear separation of the 2021 samples from those of 2020 and 2022, emphasizing the impact of the differences in growing conditions.

Impact of parboiling on nutritionally important starch fractions, pasting properties, and in vitro starch digestibility of rice genotypes

Impact of parboiling on nutritionally important starch fractions, pasting properties, and in vitro starch digestibility of rice genotypes

In situ starch and water modification using atmospheric plasma: Structure, functionality and in vitro digestibility

Starch modification has become necessary to develop functional foods. Sustainable technologies like plasma-activated water (PAW) have been combined with hydrothermal treatments; however, the scaling-up process is challenging. Therefore, a simultaneous treatment of starch and water in a plasma reactor and a 24 h soaking of starch-water after the treatment were compared. The effect of the treatments on the structural, functional, and digestibility properties of starches (normal (NS), waxy (WS), and high amylose (HAS)) with different amylose/amylopectin content was assessed. The results show that simultaneous treatment mainly affected the water properties. Nevertheless, the contact time (24 h) after treatment between starch and water promoted the alteration of amylose chains, branching amylopectin molecules and hydrated crystals of HAS, increasing its rapidly (RDS) and slowly (SDS) digestible starch content. Meanwhile, in NS, the contact time favored the high re-engagement of amylose-amylopectin chains inside starch granules, significantly improving the resistant starch (RS) fraction from 31 % to 75 %.

Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability

Aiming to investigate the changes and effects of different particle sizes of wheat A/B starch during dough fermentation, the present study reconstituted A/B starch fractions in ratios of 100:0, 75:25, 50:50, 25:75, and 0:100, further blended with gluten and subjected to slight (20 min), medium (30 min), and high (60 min) fermentation processes by yeasts. Results showed that fermentation gas production promoted gluten network extension, inducing starch granule exposure and dough surface roughness. Also, fermentation fractured protein intermolecular disulfide bonds and decreased α-helix and β-folded structure content, contributing to GMP, LPP, and SPP content decreases. Moreover, moderately increasing the B-starch ratio in the dough can improve gluten network stability, continuity, and air-holding capacity. The 25A-75B steam bread exhibited optimal processing suitability (better morphology, texture, and quality) due to its higher GMP and polymer protein content with lower free sulfhydryl and monomeric protein content. Further, conformational relationships indicated the key indicators influencing dough products' properties were free sulfhydryl content, GMP content, protein molecular weight distribution, and secondary structure. The obtained findings contributed to understanding the effect of wheat starch granule size distribution on dough processing behavior, and future targeted breeding for wheat cultivars with high B-starch content for improved fermentation pasta product qualities.

Influence of Dehulled African Breadfruit Substitution on Starch Digestibility, Dietary Fibre and Glycemic Index of High-Fibre Snack Bars from Maize and Coconut Flour Blends

In this article, African breadfruit seeds were dehulled and made into flour alongside maize and coconut, and the flours were analyzed for their particle sizes and nutritive value. Snack bars were prepared by substituting different levels of dehulled African breadfruit (Treculia africana) seed flour with maize flour at a constant level of coconut grits viz., 0:95:5=T0, 20:75:5=T1, 25:70:5=T2, 30:65:5=T3, 35:60:5=T4, 95:0:5=T5. The snack bars were analyzed for their starch fractions, in vitro starch digestibility, glycemic index and dietary fibre fractions. Rapidly digestible starches (RDS) ranged from 26.32 – 34.62 %, slowly digestible starches (SDS) ranged from 34.46 – 38.71 %, and resistant starch (RS) content was from 3.15 to 9.24 %, while total starch content (TS) was 62.44 – 72.42 %. In vitro starch digestibility (IVSD) and glycemic index (IVGI) ranged from 34.29 – 57.48 % and 47.32 – 57.34 % respectively. Dietary fibre content showed 3.46 – 5.18%, 6.66 – 13.72% and 10.72 – 17.18 % for soluble dietary fibre (SDF), insoluble dietary fibre (IDF) and total dietary fibre (TDF) respectively. SDS and SDF increased, while IVSD and IVGI decreased significantly (p<0.05) with increase in dehulled African breadfruit flour substitution. The higher the TDF, the lower the glycemic index (GI) of the snack bars. All snack bars prepared showed high fibre content and low – medium GI, indicating that they could be useful for consumers interested in weight management or battling diabetes.

A bootstrap approach for the reliable estimation of digestible starch fractions from digestograms

A bootstrap approach for the reliable estimation of digestible starch fractions from digestograms

Physicochemical and functional properties of short-chain fatty acid starch modified with different acyl groups and levels of modification

Rice and quinoa starches are modified with short-chain fatty acids (SCFA) with different SCFA acyl chain lengths and levels of modification. This work is aimed to investigate the impact of modifying rice and quinoa starches with short-chain fatty acids (SCFAs) on various physicochemical properties, including particle size, protein and amylose content, thermal behavior, pasting characteristics, and in vitro digestibility. Both native and SCFA-starches showed comparable particle sizes, with rice starches ranging from 1.58 to 2.22 μm and quinoa starches from 5.18 to 5.72 μm. SCFA modification led to lower protein content in both rice (0.218–0.255 %) and quinoa starches (0.537–0.619 %) compared to their native counterparts. Esterification led to the reduction of gelatinization and pasting temperatures as well as the hardness of the paste of SCFA-starches were reduced while paste clarity increased. The highest level of modification in SCFA-starch was associated with the highest amount of resistant starch fraction. Principal component analysis revealed that modification levels exerted a greater influence on starch properties than the types of SCFA used (acetyl, propionyl, and butyryl). These findings is importance in considering the degree of substitution or level of modification when tailoring starch properties through SCFA modification, with implications for various applications in food applications.

A comparative study on physicochemical properties of rice and starch of white rice, black rice and black glutinous rice

Rice is a staple food for Indonesians and Asians in general. It is rich in starch, a component that can be developed as a texture agent, filler, or raw material for edible films, encapsulation, or other products. The characteristics of the starch produced will determine its functional properties. This study aimed to characterize the physicochemical properties of rice and starch of white rice, black rice, and black glutinous rice. In this study, rice was extracted using an alkaline method to obtain rice starch. The processing of rice into starch can change some of its characteristics. A comparative study was also conducted on rice starch. The results showed that the starch contents of white, black, and black glutinous rice were 85.48; 86.67; and 83.56% (db). Black glutinous rice contains more amylopectin than black and white rice. Resistant starch in the rice fractions was greater than the amount of resistant starch in the starch fractions. Black rice contained anthocyanins of 323.85 mg/100 g, while the anthocyanins in black glutinous rice reached 219.35 mg/100 g. Although in very small amounts, anthocyanins were detected in black rice and black glutinous rice starch fractions. The starch fraction has much lower antioxidant activity compared to that in the form of rice. It appears on all types of rice. The peak viscosities of the starch of white rice, black rice, and black glutinous rice were 3627, 5448, and 5001 cP with pasting temperatures of 79.10°C, 80.60°C, and 80.90°C. Physicochemical and pasting properties of the rice fraction and the starch fraction from white, black, and black glutinous rice provide complete information to be used as a basis for the manufacture of food products.

Hot-water soluble fraction of starch as particle-stabilizers of oil-in-water emulsions: Effect of dry heat modification

Dry heat treatment (DHT) ranging from 130 to 190 °C was employed to modify corn starch. The hot-water soluble fraction (HWS) of the DHT-modified starch was isolated, and its capacity and mechanism for stabilizing O/W emulsions were investigated. Corn starch underwent a significant structural transformation by DHT at 190 °C, characterized by a 7.3 % reduction in relative crystallinity, a tenfold decrease in weight-average molecular weight from 95.21 to 8.11 × 106 g/mol, and a degradation of over one-third of the extra-long chains of amylopectin (DP > 36) into short chains (DP 6–12). These structural modifications resulted in a substantial formation of soluble amylopectin, leading to a sharp increase in the HWS content of corn starch from 3.16 % to 85.06 %. This augmented HWS content surpassed the critical macromolecule concentration, prompting the formation of HWS nanoaggregates. These nanoaggregates, with an average particle size of 33 nm, functioned as particle stabilizers, ensuring the stability of the O/W emulsion through the Pickering mechanism. The O/W emulsion stabilized by HWS nanoaggregates exhibited noteworthy centrifugal and storage stability, with rheological properties remaining nearly unchanged over a storage period of 180 days. Given its straightforward preparation process, the HWS of DHT-modified starch could be a promising natural emulsifier.

In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)

The development of natural systems such as starch-based biopolymers and their applicability present a substantial challenge to the food industry, underscoring the critical need to extend the investigation to their digestibility. This study investigated the in vitro digestibility of rice and tapioca starch-based hydrogels, obtained by High-Pressure Processing (HPP) (600 MPa for 15 min) and by conventional thermal treatment (80 °C for 15 min) to assess the influence of HPP on starch digestibility as well as to identify the critical digestion steps. During in vitro digestion, disintegration, total hydrolysed starch, and starch nutritional fractions were determined. Results demonstrated that rice hydrogels underwent a higher disintegration extent and degree of starch hydrolysis with respect to tapioca hydrogels, being this more evident in HPP hydrogels. Both hydrogels were almost completely digested at the end of the digestion phases, with hydrolysed starch higher than 94% and 88% for rice and tapioca, respectively. HPP could represent a key technology to increase the digestibility of the resistant starch fraction of rice and tapioca starch hydrogels, increasing the potential applicability of these biopolymers.

Effect of addition of wheat bran hydrolysate on bread properties.

Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.

Resistant starch formation and changes in physicochemical properties of waxy and non-waxy rice starches by autoclaving-cooling treatment

ABSTRACT Resistant starch (RS) has drawn great attention from both starch research and industrial communities due to its potential health benefits. Physical starch modification approach, such as autoclaving and cooling cycle treatment, offers high potential method of enhancing resistant starch fraction due to its simplicity and cost-effectiveness. Here, the non-waxy KDML105 and waxy RD6 rice starches were physically modified by one, three, and five autoclaving and cooling cycles. The comparative impacts of the modification on the RS content and starch physicochemical properties were examined. Their native starch granules were transformed into a larger continuous matrix with suppressed thermal and pasting properties. However, modified KDML105 starch gels with higher amylose content and the presence of amylose lipid complexes were able to retrograde and maintain viscosity better than the modified RD6 starch. The RS content was also increased with the addition of treatment cycles in KDML105 starch. As a result, the RS content of native KDML105 starch was enhanced from 0.13% to 2.59% after five cycles of the treatment. The dissimilarities observed between the two modified starches could be due to the different degrees of increased proportions of ordered (R1047/1022) and double helical (R995/1022) structures, and the disruption of A- and V-type crystals. Therefore, the RS content was attributed to an interplay of alterations in ordered structure, amylose, and amylose-lipid complex during autoclaving-cooling cycles.

Digestion and importance of starch in ruminants

Ruminants have a unique digestive physiology that heavily relies on microbial fermentation specifically in the rumen. This review explores the complex mechanisms of starch digestion in ruminants and highlights its crucial role in shaping their nutritional landscape. The rumen, a complex microbial ecosystem, is the primary site for starch digestion. Enzymatic hydrolysis and microbial fermentation of starch in this compartment produce important byproducts, such as volatile fatty acids (VFAs) and microbial proteins. These byproducts are crucial sources of energy and protein, which affect the overall metabolic dynamics of ruminants. It is essential to have a comprehensive understanding of the factors that influence starch digestion rates to optimize ruminant nutrition. This review examines the various factors involved in starch digestion, including feed composition, microbial populations, and enzymatic activity, and how they contribute to the digestive process. Additionally, identifying and characterizing starch fractions in concentrated feed sources is crucial for formulating well-balanced rations. In conclusion, this review synthesizes current knowledge on starch digestion in ruminants, offering insights into the complexities of the process. The collected information not only contributes to our academic understanding but also has practical implications for optimizing feeding strategies, enhancing nutrient utilization, and promoting the overall well-being of ruminants.

Harnessing the power of resistant starch: a narrative review of its health impact and processing challenges.

Starch is a primary energy storage for plants, making it an essential component of many plant-based foods consumed today. Resistant starch (RS) refers to those starch fractions that escape digestion in the small intestine and reach the colon where they are fermented by the microflora. RS has been repeatedly reported as having benefits on health, but ensuring that its content remains in food processing may be challenging. The present work focuses on the impact RS on health and explores the different processes that may influence its presence in foods, thus potentially interfering with these effects. Clinical evidence published from 2010 to 2023 and studying the effect of RS on health parameters in adult populations, were identified, using PUBMED/Medline and Cochrane databases. The search focused as well on observational studies related to the effect of food processes on RS content. While processes such as milling, fermentation, cooking and heating seem to have a deleterious influence on RS content, other processes, such as cooling, cooking time, storage time, or water content, may positively impact its presence. Regarding the influence on health parameters, there is a body of evidence suggesting an overall significant beneficial effect of RS, especially type 1 and 2, on several health parameters such as glycemic response, insulin resistance index, bowel function or inflammatory markers. Effects are more substantiated in individuals suffering from metabolic diseases. The effects of RS may however be exerted differently depending on the type. A better understanding of the influence of food processes on RS can guide the development of dietary intake recommendations and contribute to the development of food products rich in RS.

A preparation of debranched waxy maize starch derivatives: Effect of drying temperatures on crystallization and digestibility

The impact of recrystallization conditions and drying temperatures on the crystallization and digestibility of native waxy maize (Zea mays L.) starch (NWMS) was explored. This study involved subjecting NWMS to concurrent debranching and crystallization at 50 °C for up to 7 days. Samples were collected by oven-drying at 40, 60, and 80 °C for 24 h. This simultaneous debranching and crystallization process increased the resistant starch (RS) content by approximately 48 % compared to the native starch. The drying temperatures significantly influenced the RS content, with samples dried at 60 °C exhibiting the lowest digestibility. X-ray diffraction (XRD) analysis revealed that most crystals demonstrated a characteristic A-type arrangement. Debranching and crystallization processes enhanced the crystallinity of the samples. The specific crystal arrangement (A- or B-type) depended on the crystallization conditions. A 15 min heating of NWMS in a boiling water bath increased the digestible fraction to over 90 %, while the samples subjected to debranching and crystallization showed an increase to only about 45 %. A linear correlation between starch fractions and enthalpy was also observed.