Functional Properties Of Starch Research Articles

Effects of different isolation methods on the structure and functional properties of starch from tiger nut (Cyperus esculentus L.) meal

Tiger nut (Cyperus esculentus L.) tuber meal as the major by-product of tiger nut oil production is a promising starch source. Starches obtained from tiger nut meal using different isolation methods were compared: distilled water (DWS), citric acid (CAS), enzyme (ESS), 0.5 g/L NaOH (LNS-0.5), 2 g/L NaOH (MNS-2), and 5 g/L NaOH (HNS-5). The highest yield (36.2% of tiger nut meal) was observed in HNS-5. Moreover, HNS-5 demonstrated the smallest particle size (7.69 μm), the highest amylose ratio (13.7%), and strongest freeze-thaw stability. ESS showed the highest relative crystallinity (20.0%), pasting temperature (79.1 °C), and its gel demonstrated higher hardness and adhesiveness compared to others. The average chain length of amylopectin (degrees of polymerization: 20.0−20.6), and the proportion of the amorphous phase (7.67%–8.66%) in starches were slightly affected by different isolation methods. Nevertheless, the crystalline pattern (C-type) of all starches was not changed, and all starch gels exhibited a similar single rate constant (0.037 min−1) during the simulated digestion process. Therefore, different isolation methods could be used to achieve different processing objectives, such as high yield or obtaining starch with enhanced properties.

Exploring the effects of enzymatic and thermal treatments on banana starch characteristics

Banana starch has a highly resistant starch (RS) and slow-digested starch (SDS) content, making it attractive as a functional ingredient. Unfortunately, banana starch requires modification processes due to the loss of RS and SDS during gelatinization because of its thermolabile characteristics. This study explores the effect of banana starch modification by enzymatic, heat moisture treatment (HMT) and dual modification (HMT+ enzymatic) on its nutritional (RS, SDS) and functional properties (hydration, structural, gelation, rheological). HMT and dual modifications decrease RS (from 44.62 g/100 g to 16.62 and 26.66 g/100 g, respectively) and increase SDS (from 21.72 g/100 g to 33.91 and 26.95 g/100 g, respectively) in raw starch but induce structural changes that enhance RS (from 3.10 g/100 g to 3.94 and 4.4 g/100 g, respectively) and SDS (from 2.58 g/100 g to 9.58 and 11.48 g/100 g) thermo-resistance in gelled starch. Also, changes in the functional properties of starches were evidenced, such as weaker gels (hardness < 41 g), lower water absorption (<12.35 g/g), high starch solubility (>1.77 g/100 g) and increased gelatinization temperature. Improved gelatinization temperature and RS thermostability resulted from modifications that could expand banana starch applications as a beverage and compote thickener agent.

Chayote Root Starch Modified with Acyl and Acetyl Groups: Synthesis, Characterization, and Preparation of Edible Films

AbstractChemical modification of starch from the chayote root (Sechium edule Jacq) is carried out with lauric acid and acetic anhydride. The modified starch is characterized by Fourier‐transform infrared spectrometry (FTIR), X‐ray diffraction (XRD), and Differential Scanning Calorimetry (DSC) and used to formulate edible films. The developed edible films are characterized based on their physicochemical and mechanical properties. The physicochemical and functional properties of starch are affected by the incorporation of the acyl and acetyl group. Both starches exhibit a significant decrease in solubility. Starch modified by the incorporation of the acyl group (lauroyl) has higher thermal stability than starch modified by the incorporation of the acetyl group. The first shows an increase in emulsifying and foaming capacity, as well as water‐ and oil‐retention capacity, while the second exhibits adequate edible film‐forming properties. The edible films develop with modified starch with acetyl group has a homogeneous surface and exhibit a higher percentage of elongation at break when they are stored at a water activity of 0.561. In accordance with the above, it is concluded that the chayote root starch modified has physicochemical and functional properties that indicate their potential utility in the food industry.

Effect of processing conditions on the functional properties of starches during formulation of quick-cooking brown rice

The demand for ready-to-cook and nutritious products is on the rise due to the lifestyle becoming more hectic throughout the world. In this study, quick-cooking brown rice was formulated from four rice varieties. For each variety, the process was optimized by analyzing different combinations of soaking time (10, 20, and 30 min), drying time (20, 30, and 40 min), and drying temperature (60, 70, and 80 °C). Central composite design (CCD) was used to select the best combinations based on the least cooking time and moisture content within the range of 12–14%, and the same was different for each rice variety. To comprehend the effect of these processing conditions on rice, its main constituent i.e. starch, known to affect the palatability of rice cultivars was investigated. The starches were extracted from all the four quick-cooking brown rice samples and their properties were compared with respective native starches. Results obtained indicated that the treated starch samples from all varieties had better solubility and swelling behaviors. Treated starches also demonstrated higher retrogradation as compared to native starches. Untreated starches showed a well-defined polygonal structure of starch granules while treated starches showed distorted structures under scanning electron microscopy indicating their partial gelatinization. X-ray diffraction results indicated that in all the varieties of rice A-type starch was present, however, upon treatment diffraction peaks changed for all the varieties and the typical A-type structure of untreated starch shifted to CA-type starch structure. Readily digestible starches (RDS%) of all the treated starches increased while slowly digestible starches (SDS%) of all the treated starches decreased. Results indicated that both soaking time, drying time and drying temperature had significant effect on the physicochemical properties and digestibility of rice starches.

The functional properties of starch from arrowroot (Maranta arundinacea) tubers using Microwave Assisted Extraction (MAE)

Arrowroot tuber is a type of tuber that has not yet been widely cultivated by people. This tuber provides quite high starch in the rhizome. In addition, this tuber also contains functional compounds that become the source of polyphenols and have the function as antioxidants. Functional compounds from tuber starch can be preserved for a long time if the extraction process is carried out properly. One of the modern extraction methods that can be used to extract this starch is Microwave Assisted Extraction (MAE). This extraction does not need heat to work but it uses electromagnetic waves instead. Treatment E (4 minutes extraction time) had the highest data from each observation, namely swelling 1993%, solubility 91.52%, water absorption 83.98% and oil absorption 133.86%.

Optimization of temperature and reaction influence on ultrasound-modified sweet potato starch

Native starch has limitations when used directly, such as low solubility, hydration, and stability. Ultrasound as a novel physical technique can overcome these limitations. The response surface method was used to investigate the optimization of temperature and reaction time on ultrasound sweet potato starch. The results show that using 59.58°C for 8.01 mins gives the best products on ultrasound-modified starch. The micrograph of modified starch showed a rougher surface and pores than native starch. These could increase starch hydration and the functional properties of starch. Ultrasound starch is suggested being used as an adsorbent for oil and other bioactive compounds to increase its stability

The Mechanism Underlying the Amylose-Zein Complexation Process and the Stability of the Molecular Conformation of Amylose-Zein Complexes in Water Based on Molecular Dynamics Simulation

The aim of this study was to employ molecular dynamics simulations to elucidate the mechanism involved in amylose-zein complexation and the stability of the molecular conformation of amylose-zein complexes in water at the atomic and molecular levels. The average root mean square deviation and radius of gyration were lower for amylose-zein complexes (1.11 nm and 1 nm, respectively) than for amylose (2.13 nm and 1.2 nm, respectively), suggesting a significantly higher conformational stability for amylose-zein complexes than for amylose in water. The results of radial distribution function, solvent-accessible surface area, and intramolecular and intermolecular hydrogen bonds revealed that the amylose-zein interaction inhibited water permeation into the amylose cavity, leading to enhanced conformational stabilities of the V-type helical structure of amylose and the amylose-zein complexes. Furthermore, the amylose in amylose-zein complexes displayed the thermodynamically stable 4C1 conformation. These findings can provide theoretical guidance in terms of the application of protein on starch processing aiming to improve the physicochemical and functional properties of starch (such as swelling capacity, pasting properties, and digestibility) for developing novel low-digestibility starch-protein products.

Comparative investigation of the effects of electron beam and X-ray irradiation on potato starch: Structure and functional properties

Electron beam (particle radiation) and X-ray (electromagnetic radiation) without radioisotope in the application of material modification have received increasing attention in the last decade. To clarify the effect of electron beam and X-ray on the morphology, crystalline structure and functional properties of starch, potato starch was irradiated using electron beam and X-ray at 2, 5, 10, 20 and 30 kGy, respectively. Electron beam and X-ray treatment increased the amylose content of starch. The surface morphology of starch did not change at lower doses (< 5 kGy), but starch granules were aggregated with the increase of doses. All treatments decreased crystallinity, viscosity and swelling power but increased solubility and stability properties. The effects of electron beam and X-ray on the starch had a similar trend. Unlike X-ray, electron beam destructed the crystallinity of starch to a lesser extent, thereby increasing thermal stability and freeze-thaw stability. Furthermore, X-ray irradiation at higher doses (> 10 kGy) resulted in outstanding anti-retrogradation properties of starch compared with electron beam treatment. Thus, particle and electromagnetic irradiation displayed an excellent ability to modify starch with respective specific characteristics, which expands the potential application of these irradiations in the starch industry.

Organic Pea Starches – I. Comprehensive Investigation of Morphological and Molecular Properties

AbstractThe comparatively high amylose (AM) content in native pea starch leads to a good functionality in food and non‐food products. Nevertheless, it has also been reported that pea starch tends to cause manufacturing problems more often than other starches. It has been suggested that this is due to substantial variation of the starch qualities originating from different pea starch varieties. Therefore, additional research which explores morphological, physicochemical, molecular, and techno‐/functional properties of starches from multiple pea varieties is necessary. Here, a large variety of pea starches are analyzed. The structure and size of the starch granules is studied using scanning electron microscopy (SEM), laser particle sizing (LPS), and image analysis of optical microscopy (IAOM). The morphological appearance and size do not differ significantly between the pea cultivars. The AM content is determined with two methods, both based on iodine interaction with the AM helix. The method suggested here (SEC‐prep) results in systematically higher AM content. This is due to better solubilization of the starch. Nevertheless, only small differences between the pea cultivars are observed. No differences in morphological appearance, particle size, and only minor differences in AM content, significant variations in the molar mass distribution of the total starch fraction (MwST) and of the AM fraction (MwAM) are found.

Physico-chemical and functional properties of starch from stored potato: effect of anti-sprouting treatments

Physico-chemical and functional properties of starch from stored potato: effect of anti-sprouting treatments

Phosphorylation and citration of normal corn starch by dry heating with phytic acid and citric acid

Normal corn starch was subjected to dry heating in the presence of phytic acid (PA, 2 %, starch basis) and citric acid (CA, 5 % and 10 %) for modification. Dual treatment with PA and CA induced structural and physicochemical changes in normal corn starch. Phosphorus concentration, degree of substitution, FTIR, and 31P NMR analyses confirmed esterification of starch by dry heating with PA and CA. Both phosphorylation and citration by esterification with PA and CA were observed in PA + 5CA starch, but high CA concentration inhibited covalent interaction between PA and starch in PA + 10CA starch. The degree of phosphorylation and citration resulted in different physicochemical properties in starch treated with PA and CA. The treatment with only PA did not change the crystalline regions of PA starch, but CA treatment induced the disruption of the crystalline structure of PA + 5CA and PA + 10CA starch. PA starch showed high solubility (46.41 %) and transmittance (90.51 %), but dual treatment of PA and CA induced significant decrease in solubility (3.23 %) and transmittance (2.18 %) of PA + 10CA starch. CA treatment increased the fraction of resistant starch in non-cooked (72.44 %) and cooked PA + 10CA starch (42.76 %). Therefore, dual treatment with PA and CA had potential to control physicochemical and functional properties of starch by phosphorylation and citration of starch.

Relationship between structure and functional properties of starch from different cassava (Manihot esculenta Crantz) and yam (Dioscorea opposita Thunb) cultivars used for food and industrial processing

This work investigated the functional properties of four varieties of yam starch and four varieties of cassava starch to better understand the relationship between the structure and properties of various forms of starch. The relationship between the functional properties and structure of starch was explored using Pearson correlation (PCs) and principal component analysis (PCA). The analyses demonstrated that yam starch and cassava starch differ significantly in structure and functional properties. Yam starches have a higher requirement during gelatinization, may hold a higher trough viscosity and final viscosity, and are easier to retrograde after gelatinization; this results in starch gels with a higher hardness and gel strength. While the cassava starches have a higher breakdown, their starch gels are fluid and squishy. The differences in starch functional properties were linked to particle size, short-range ordered structure, protein content, and average radius of gyration in PCs and PCA. The present investigation demonstrates a link between the functional properties of cassava and yam starch and their structural features and suggests that acceptable processing methods and applications for these tuber starches be selected based on their functional properties.

Impact of Various Modification Methods on Physicochemical and Functional Properties of Starch: A Review

AbstractStarch is extensively used in food applications for process convenience and to improve the quality of food products at industrial levels. The contemporary research on starch has created lots of scientific information that provides a base for interventions in food formulations using starch as an active ingredient. The native starch has some limitations, i.e., low swelling and solubility, low thermal resistance, low shear rates, etc. Modification of starch results in altered properties of starch. To modify starch, various modification methods such as physical, chemical, enzymatic, and genetic methods are used which enhances the starch applications at the commercial level. In the physical modification of starch, the chemical structure of starch is not affected while in the case of chemical modification there is an introduction of a functional group in starch granules. The modified starches are used in various industries such as food, pharmaceutical, paper, and textile industries. The purpose of this manuscript is to provide a detailed overview of the physicochemical, morphological, and rheological properties of native and modified starch.

Influence of cellular structure, and non‐starch components, on the functional properties of starch in plant‐derived foods: Editorial

Influence of cellular structure, and non‐starch components, on the functional properties of starch in plant‐derived foods: Editorial

Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives.

There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this context, this study aimed to apply microwave treatment in cassava starch and chickpea flour, analyzing their functional and thermal properties and their ability to substitute additives in gluten-free breads, comparing them to an additive-containing bread. All formulations were analyzed regarding their physical characteristics and quality parameters. The microwave-treated ingredients showed color, thermal properties and morphology changes. The bread made with chickpea flour treated with initial moisture of 40% showed the best quality parameters when compared to the control bread. The ingredients pre-treated with microwave have shown efficiency on gluten-free bakery additives substitution, allowing the use of a clean label terminology.

Kinetic evaluation of the starch molecular behavior under extrusion-based or laser powder bed fusion 3D printing systems: A systematic structural and biological comparison

Supramolecular polymers are the most used materials for 3D printing applications because of their ability to improve the flow behavior of inks, and consequently enhance the mechanical strength of printed architectures. However, their interactions are assessed without considering the fact that their formed structures are affected by the printing process. Here, the effects of printer temperature of an extrusion-based printing system, or surface temperature of a laser powder bed fusion printer, on the molecular behavior of starch were investigated. Starch, being a highly branched polymer, was selected as the tested biopolymer since it provides numerous noteworthy benefits for an investigation of the depolymerization/crosslinking mechanisms upon printing, which could shed light on the impact of 3D printing on non-degradable materials. Completely different behaviors of starch functional properties are found between the two printing systems, where the extrusion-based printer promoted a significant degradation of the starch chains, while the laser powder bed fusion offered a typical behavior associated with crosslinking/branching. Extrusion 3D printing induced a reduction in starch molecular size and therefore in the structural strength of networks formed from it. However, this was also found to increase the starch digestibility rate/extent. In contrast, laser powder bed fusion increased the molecular size, inducing a viscoelastic gel-like character. At the same time, it decreased the starch digestion rate/extent. The obtained data offers information that can support the mechanistic interpretation of the depolymerization/crosslinking kinetics on the non-degradable materials, where it may be much harder to obtain the branch-length distribution. Therefore, the mechanistic information provided from starch can also be useful in understanding the degradation/chain branching of synthetic branched polymers undergoing the same printing processes.

Improvement of pasting and gelling properties of potato starch using a direct vapor-heat moisture treatment

Conventional hydrothermal methods are lengthy and require high energy consumption. In this study, a quick and energy-saving direct vapor-heat moisture treatment (DV-HMT) method was used to improve the pasting and gelling properties of potato starch under the condition of high temperature (130 °C) and short periods (1, 3, 5, and 7 min). X-ray diffraction analysis exhibited that the relative crystallinity of DV-HMT starches decreased with the extension of treatment time. Small angle X-ray scattering measurements showed that the average thickness of the crystalline lamellae decreased from 6.193 to 5.937 nm, while the average thickness of the amorphous lamellae increased from 3.160 to 3.395 nm. Rapid visco-analyzer measurements exhibited that the breakdown values decreased to 0 mPa s for DV-HMT starches, indicating that this hydrothermal treatment led to starches with high resistance to heating and shearing. The gel hardness of starch treated by DV-HMT for 3 min (266 g) was around 5.4-fold higher than for non-treated starch (41 g). Considering the simple operation of DV-HMT and the short treatment periods (≤ 7 min) used in this study, DV-HMT could be a superior option to enhance the physicochemical and functional properties of starch.

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice.

The rice quality and starch functional properties, as well as the storability of three YY-IJHR cultivars, which included YY12 (biased japonica type YY-IJHR), YY1540 (intermedius type YY-IJHR) and YY15 (biased indica type YY-IJHR), were studied and compared to N84 (conventional japonica rice). The study results suggested that the three YY-IJHR varieties all had greater cooking and eating quality than N84, as they had lower amylose and protein content. The starch of YY-IJHR has a higher pasting viscosity and digestibility, and there was a significant difference among the three YY-IJHR cultivars. Rice aroma components were revealed by GC-IMS, which indicated that the content of alcohols vola-tile components of YY-IJHR were generally lower, whereas the content of some aldehydes and esters were higher than N84. In addition, YY-IJHR cultivars’ FFA and MDA contents were lower, which demonstrated that YY-IJHR had a higher palatability and storability than those of N84 in fresh rice and rice stored for 12 months. In conclusion, this study suggested that YY-IJHR had better rice quality and storability than N84. PCA indicated that the grain quality and storability of YY12 and YY15 were similar and performed better than YY1540, while the aroma components and starch functional properties of YY-IJHR cultivars all had significant differences.

Addition of amino acids modulates the in vitro digestibility of corn starch

The addition of amino acids (AAs) including glycine (Gly), lysine (Lys) and glutamic acid (Glu) with different concentrations on starch morphological, physicochemical and in vitro digestion properties were studied. While AAs showed no effects on neither morphology nor crystalline characters, they all significantly influenced the starch relative crystallinity and swelling capacity in an order of Glu > Lys > Gly. For all samples, both fastly- and slowly- digestible starch fractions (SF and SS) were observed. While Glu and Gly increased SF content with a faster digestion rate, they reduced SS content with a slower digestion rate. On contrary, Lys reduced SF content and the digestion rate of SS. The inhibitory effects of AAs on starch retrogradation and enzyme activities, the acidic environment and Maillard reaction between starch phosphate monoester and Lys are responsible for altered starch digestibility. This study betters our understanding concerning how AAs interactions affect starch functional properties.

Analysis of starch structure and functional properties of tetraploid wheat (Triticum turgidum L.) with differing waxy protein composition.

An increased demand for food has mirrored the increasing global population. Obesity and diabetes are two disorders induced by poor eating choices. Consequently, there is an urgent need to develop modified foods that can ameliorate such illnesses. The objective of this study was to explore the effect of Waxy genes on the structural and functional properties of starch, with the aim of improving food quality. Wild-type tetraploid wheat was compared with three mutants with different Waxy gene combinations. The proportion of B-type granules was higher in the mutants than in the wild-type (Wx-AB), and there were significant changes in the starch granule size, number, and phenotype in the Wx free mutant (Wx-ab). The lowest branch chain length was observed in Wx-ab, whereas Wx-AB had the highest branch chain length of DP ≥ 37. Wx-ab had the highest degree of crystallinity. The crystallinity trend followed the order Wx-ab>Wx-Ab>Wx-aB>Wx-AB. The amount of slowly digestible starch (SDS) was higher in native, gelatinized, and retrograded starch in the mutant. The amount of retrograded starch was closer to gelatinized starch than to native starch. Waxy proteins make a substantial contribution to starch structure. A lack of waxy proteins reduced the unit chains markedly compared with the control. Waxy proteins significantly affected the smaller and longer chains of starch. The lines with differing waxy composition had different effects on food digestion. The Wx-AB in native starch and Wx-Ab in gelatinized starch can control obesity and diabetes by slow-digesting carbohydrates and high resistance to digestion. © 2022 Society of Chemical Industry.