Starch Gel Research Articles

Rheological and textural properties of sohphlang (Flemingia vestita) starch gels as affected by heat moisture treatment and annealing

Sohphlang being a tuberous crop exhibits rheological properties, which are expected to change with treatment. The main aim was to study the influence of heat-moisture treatment (HMT) and annealing (ANN) on rheological properties of sohphlang starch. HMT was done for 16 h using 20 %, 25 % and 30 % moisture levels, while ANN was performed at 70 %, 75 % and 80 % moisture levels for 24 h at 50 °C. Both HMT and ANN enhanced gel formation capacity and firmness. Starch gels presented a reduced apparent viscosity with an increase in shear rate, exhibiting shear thinning behavior. Frequency tests were well described by Power law and both HMT and ANN increased the structural gel strength. Starch gels containing 10 % of HMT-30 starch exhibited an improved elastic behavior (4289.79 Pa). Irrespective of starch concentration and for all samples, G′ > G″ was observed on heating beyond Tgel and during cooling, indicating the formation of rigid gel network. Gels prepared from 15 % of HMT-30 starch showed the highest resistance to temperature than other gels. HMT-30 showed more pronounced and significant changes in properties than ANN-80. The thermal stability of sohphlang starch gels may extend its application in foods requiring severe processing conditions such as pasteurized foods.

On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan

In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G′ (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties.

Vanillin-assisted preparation of chitosan-betaine stabilized corn starch gel: Gel properties and microstructure characteristics

Modification of starch to realize the value-added utilization of starch is a hot research topic at present. In this study, the complex composed of chitosan, betaine and vanillin with different concentrations was used as a new starch modifier to modify corn starch based on special mechanism, and the gelatinization, rheological, gel, thermal characteristics and structural characteristics of starch gel were evaluated. The gelatinization results showed that chitosan, betaine and vanillin complex can significantly increase the viscosity of starch including peak, breakdown, final and setback viscosity, which proved its potential as a gel thickener. The results of rheological properties showed that the viscoelasticity of corn starch was significantly increased after modification. The gel characteristics also presented that the modifier can promote the gel formation and can be used as gelling agent. The thermal stability of modified corn starch was also significantly improved. FT-IR and XRD results show that chitosan, betaine and vanillin can improve starch properties mainly through hydrogen bond interaction, Schiff base crosslinking and electrostatic interaction. Moreover, SEM showed the microstructure of corn starch became more orderly and regular with the addition of modifiers. The results show that the complex of chitosan, betaine and vanillin can be used as a new gel thickener and stabilizer in the industry, and has the potential for improvement. This will provide theoretical reference for expanding the application scope of starch and realizing the value-added utilization of starch.

Characteristics of rice starches modified by single and dual heat moisture and osmotic pressure treatments

The effect of osmotic pressure treatment (OPT), heat moisture treatment (HMT), and their dual combination as HMT-OPT and OPT-HMT on functional and pasting properties, gel texture, crystallinity, thermal, morphological, and rheological properties, and in vitro digestibility of modified starches were investigated. HMT was done with 29 % moisture at 111 °C for 45 min while OPT was performed at 117 °C for 35 min with saturated sodium sulphate solution. All modifications increased amylose content, improved pasting stability, and reduced swelling power and solubility. Dual modifications caused higher morphological changes than single modified starches. HMT and OPT increased pasting temperature, setback and final viscosity while decreased peak viscosity and breakdown, whereas HMT-OPT and OPT-HMT reduced all pasting parameters except pasting temperature. 1047/1022 and 995/1022 ratios and relative crystallinity decreased. V-type polymorphs were formed, and gelatinization temperature range increased with lower gelatinization enthalpy. Starch gel elasticity, RS and SDS content were enhanced to a greater extent after HMT-OPT and OPT-HMT. HMT as a single and dual form with OPT showed prominent effect on pasting, thermal, crystalline, and rheological properties. Application of HMT, OPT and dual modified starches with improved functionalities may be targeted for suitable food applications such as noodles.

Synthesis of silver nanoparticles for photothermal and sensing applications and sustainable gel formation

ABSTRACT Metal nanoparticles (MNPs) have gained significant attention due to their multifunctional properties and broad applications in various fields. In this study, we present a novel and sustainable approach for the synthesis of silver nanoparticles (AgNPs) using waste materials, dried banana pith extract (BPE) and rice water. The synthesised AgNPs exhibit a size of 43 nm and zeta potential of −24.1 mV. A maximum temperature rise of 4°C with an efficiency of 41% is achieved within a short time by the photothermal activity. The qualitative colorimetric detection of Fe3+ and its quantitative spectroscopic detection are achieved in a linear detection range of 20–80 μM and with a limit of detection of 8.5 μM. The sensing mechanism is explained in terms of cooperative binding of Fe3+ ions to BPE-AgNPs. A homogeneous, flexible and stable AgNP-rice starch gel is formed. The work offers environmentally conscious nanomaterials for diverse applications.

The effect of lactic acid bacteria fermentation on physicochemical properties of starch from fermented proso millet flour

A waxy and a non-waxy proso millet flour were each fermented by Lactobacillus amylovorus, Lactobacillus fermentum, and Lactobacillus plantarum. The samples were fermented for one to five days, and starch was isolated from the fermented flours. The pH of fermented proso millet flour ranged from 3.27 to 3.6. The starch morphology of fermented samples differed from that of raw starches, with surface indentations and small pores leading to granule channels observed on the granule. The gelatinization temperatures were significantly decreased, whereas the enthalpies were not affected by fermentation. Peak and final viscosities were decreased after fermentation. The hardness of Lb. fermentum and Lb. plantarum fermented waxy starch gels was decreased, but the non-waxy samples fermented by Lb. amylovorus had significantly increased hardness. The adhesiveness of the starch gels from fermented samples was significantly increased. Lactic acid fermentation had significant effects on the morphology and physicochemical properties of proso millet starch.

A Mutation of cyOsPPDKB Affects Starch Structure and Gel Consistency in Rice

In addition to increasing grain yield, improving rice (Oryza sativa L.) quality has received increasing attention recently. The cooking and eating quality (CEQ) is an important indicator of rice quality. Chalkiness and floury endosperm have a significant impact on the CEQ of rice, resulting in noticeable changes. Due to the easily observable phenotype of floury endosperm, cloning single gene mutations that cause floury endosperm and indirectly evaluating changes in CEQs facilitates the exploration of minor genes controlling CEQ. In this study, a stable genetic allele variant of flo4, named flo4-7, was obtained through EMS mutagenesis. The flo4-7 allele variant carries the cyOsPPDKB mutation. flo4-7 showed a significant reduction in compound starch granules and a significant increase in single starch granules in endosperm cells, indicating the involvement of cyOsPPDKB in the synthesis of endosperm starch. Additionally, flo4-7 exhibited a significant decrease in gel consistency (GC) compared to the wild type. Through the analysis of GC data from 166 rice germplasm resources, a C-T variation in the 18th exon of cyOsPPDKB was found to be a crucial site, causing a significant difference in GC between indica and japonica rice. This locus can be used in the future to develop molecular markers for molecular marker-assisted breeding. This study provides a good research foundation for improving the CEQ of rice.

Production of Kudzu Starch Gels with Superior Mechanical and Rheological Properties through Submerged Ethanol Exposure and Implications for In Vitro Digestion.

Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels' mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel's strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel's improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study.

Investigation of the mechanism of gelatin to enhance 3D printing accuracy of corn starch gel: From perspective of phase morphological changes

The study examined the impact of phase morphological transformations within the corn starch/gelatin system, induced by varying gelatin content, on its rheological properties and 3D printing performance. Gelatin addition inhibited the gelatinization and retrogradation of starch, which leaded to the transformation of continuous phase structure. The transition process from starch continuous phase to gelatin continuous phase promoted a thinner wall structure of the gel and loosed its dense network, resulting in reduced flow stress (τf) and storage modulus (G′). These changes improved the extrusion and “extrusion swelling" of gel ink materials, which made the print size of printed product closer to the set model. The formation of a gelatin continuous phase in the gel was helpful in increasing τf and G′, resulting in enhanced support capacity of the printed product. This study presented meaningful information for the application of 3D printing to starch-gelatin complex foods.

Regulating the physicochemical, structural characteristics and digestibility of potato starch by complexing with different phenolic acids

The effects of ferulic acid (FA), protocatechuic acid (PA), and gallic acid (GA) on the physicochemical characteristics, structural properties, and in vitro digestion of gelatinized potato starch (PS) were investigated. Rapid viscosity analysis revealed that the gelatinized viscosity parameters of PS decreased after complexing with different phenolic acids. Dynamic rheology results showed that phenolic acids could reduce the values of G′ and G″ of PS-phenolic acid complexes, demonstrating that the addition of phenolic acids weakened the viscoelasticity of starch gel. Fourier-transform infrared spectra and X-ray diffraction results elucidated that phenolic acids primarily reduced the degree of short-range ordered structure of starch through non-covalent interactions. The decrease in thermal stability and the more porous microstructure of the complexes confirmed that phenolic acids could interfere with the gel structure of the starch. The addition of different phenolic acids decreased the rapidly digestible starch (RDS) content and increased the resistant starch (RS) content, with GA exhibiting the best inhibitory capacity on starch in vitro digestibility, which might be associated with the number of hydroxy groups in phenolic acids. These results revealed that phenolic acids could affect the physicochemical characteristics of PS and regulate its digestion and might be a potential choice for producing slow digestibility starch foods.

Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharides

The anti-aging effects of two anionic polysaccharides AG (sodium alginate)/SSPS (soluble soybean polysaccharide) and WS (wheat starch) were evaluated, and their different mechanisms were explored. The rheological properties, gelatinization properties and aging properties were characterized. The addition of AG and SSPS changed the gelatinization parameters of WS, decreased the peak viscosity, breakdown viscosity and setback viscosity, and enhanced the fluidity of the gel system. Additionally, the starch molecular orderliness experiment showed that the relative crystallinity of starch gels decreased with the increase in AG and SSPS concentrations, indicating that the rearrangement of amylopectin was disturbed, which inhibited the cross-linking of starch molecules. The water state analysis showed that the hydrophilicity of AG and SSPS and their interactions with starch molecules influenced the relaxation behavior of water protons in the gel system in a concentration-dependent manner. In conclusion, the addition of AG and SSPS could significantly inhibit the aging of WS gels, probably due to the competition effect of AG and SSPS on water and the interaction with starch molecules. The present study results would provide new theoretical insights into WS-based food research.

Insight into the improvement in pasting and gel properties of waxy corn starch by critical melting treatments

To improve the pasting and gel properties of waxy corn starch (WCS), the native starch was modified by critical melting (CM) at the onset temperature (TO), peak temperature (TP), and conclusion temperature (TC) (labeled CMO, CMP, and CMC respectively). CM treatments significantly enhanced the thermal stability of the WCS, as indicated by the increase in the peak gelatinization temperature, pasting temperature, and peak time. In addition, after CMP treatment, the storage modulus, hardness, gumminess, springiness, and chewiness of starch gels significantly increased by 43.29 %, 31.14 %, 23.36 %, 8.26 %, and 61.43 %, respectively, and the syneresis rate significantly decreased by 19.69 % (p < 0.05). These results indicated that CMP treatments significantly improved the gelling ability and freeze-thaw stability of the WCS. These results are ascribed to the partial disruption and enhanced rearrangement of the starch crystalline structure. CMP treatment induced the crystalline structure of starch to be partially disrupted and a hard structure was formed on the surface of starch granules. The hard structure in CMP-treated starch supplied more attachment points for crystalline structure rearrangement during gelatinization. Therefore, the above results indicated that CMP treatments can be used to modify starch to improve the pasting and gel properties of starch-based food products.

Preparation of crosslinked starches with enhanced and tunable gel properties by the cooperative crosslinking-extrusion combined modification

Due to its safety and palatability, the citric acid crosslinking modification is an excellent way to modify the properties of starch gels. However, the application of this method is restricted by the low degree of crosslinking of gels produced by this method in the hydrogel system. To produce citric acid-crosslinked starch with improved strength and tunable gel characteristics, a novel ion-esterification cooperative crosslinking-extrusion combined (CCEC) modification approach is presented in this study. The linear and nonlinear rheological characteristics of the samples were measured to evaluate the effectiveness of CCEC modification. Findings disclosed that at 0.1 % strain, the elastic modulus of the CCEC-modified starch (SC-0.5Zn2+, G' = 1522.29 ± 36.31) exhibited a significant rise of 387.27 % as compared to the elastic modulus of citric acid-crosslinked starch (SC, G' = 318.29 ± 11.62). Furthermore, changing the cation concentration allowed for efficient control of the gel's rheological characteristics. The samples were characterized by SEM, FTIR, XRD, and XPS. The CCEC-modified gels had a smaller pore size distribution and a denser honeycomb porous structure. The CCEC modification reaction involves ester bonds and electrostatic attraction. This research is essential to elucidate how coupled physicochemical modification techniques affect the manipulation of starch gel characteristics.

Preparation, Characterization, and Utilization of Crosslinked and Dual‐Modified Banana Starch for Stabilizing Pickering Emulsion

AbstractThe effect of sodium trimetaphosphate (STMP, 1%–3%), STMP + dry heat (STMP‐DH, at 180 °C for 60 min), and octenyl succinic anhydride (OSA, 3%) on functional, structural, morphological, and thermo‐rheological properties of banana starch is studied. Similar Fourier‐transform infrared (FTIR) and X‐ray diffraction (XRD) patterns of modified starches indicate minor structural changes; however, the degree of crystallinity significantly of native starch (26.88%) reduces after crosslinking (16.32%) and dual modification (13.91%). The native granules are flattened, elongated, oval‐ellipsoidal, and compact granules, whereas STMP starches have smoother surfaces than STMP‐DH starches. Due to changes in structure and functional groups, swelling and solubility of granules decrease, which depreciate the viscosity curve during cooking. In addition, pasting temperature elevates after STMP modification (76.3–83.1 °C) and remains comparable after STMP‐DH (76.3–75.1 °C). The rheological analysis shows that native starch gel has more shear‐thinning behavior and dominant elastic component than modified starches. The modified edible starch particles are successfully used to stabilize oil‐in‐water Pickering emulsion. The 2% and 3% STMP starches show better storage stability comparable to 3% OSA starch for up to 30 days. However, the loss in functional groups and amphiphilic properties of STMP‐DH results in creaming and an inability to perform as desired.

Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel

Three-dimensional (3D) printing is one of the emerging techniques which fabricates customized foods with desired sensory characteristics. Rheological properties of 3D printing materials are vitally important in printability which govern the flowability and structural stability. Due to its unique gel-forming characteristics, potato starch has been extensively used in myriad food applications, such as 3D printing. However, little attention has been paid to the combined effect of heating temperature and pectin addition on the properties of potato starch gels. Thus, this study investigated the impact of different pectin contents (1, 1.5, and 2 %) on printability and the rheological and textural properties of potato starch gels heated at different temperatures (70, 80, and 90 °C). The gel heating temperature governs pectin-driven modifications in potato starch gels. Pectin addition increased the 3D printability, viscosity, storage modulus, hardness, gumminess, and springiness of starch gel at higher temperatures (80 °C and 90 °C). In contrast, at lower temperatures (70 °C), pectin addition decreased printability, viscosity, storage modulus, hardness, gumminess, and springiness. Therefore, the gel heating temperature influences the impact of pectin on printability, rheology, and textural properties. Accordingly, the combined effects of pectin and heating temperature should be considered in pectin-based 3D food-printing ink formulations.

Влияние сонохимического воздействия на свойства пшеничного крахмала

The food industry uses sonochemical treatment as part of emulsification, homogenization, and dispersion, as well as to modify viscosity and structure. Starch is one of the most common food ingredients, both as a raw material or a property-modifying additive. The research objective was to study the effect of sonochemical action on the structural and mechanical properties of wheat starch suspensions.&#x0D; The study involved suspension samples with 10% wheat starch. The suspension samples were treated with ultrasound using an ultrasonic device Volna-M model UZTA-1/22-OM or in an ultrasonic bath (22 kHz; 100, 150, 300, and 400 W). The treatment time was 15 and 30 min. The rheological, physical, and textural properties were recorded according to conventional methods before and after the treatment.&#x0D; The ultrasonic treatment caused mechanical damage to the starch, making it more accessible to moisture when heated. As a result, the structural, mechanical, and rheological properties of starch suspensions changed. All the studied suspensions had a non-Newtonian character. The ultrasonic treatment increased their consistency coefficient from 28.12 to 152.75 µPa·s. The gelatinization temperature of all experimental starch suspensions dropped from 63.4 to 61.0°C. The short high-power ultrasound treatment reduced the strength of gels to 1.25 N compared to that of native starch gel (4.28 N).&#x0D; In this research, the ultrasound treatment of wheat starch suspensions modified the structural, mechanical, and rheological profile of starch and proved able to replace some conventional starch modification procedures, i.e., chemical, physical, or enzymatic. The new approach can provide modified starches of a preset quality while reducing energy costs and processing time.

Разработка технологии функциональных хлебобулочных изделий

Peas (Pisum sativum L.) are rich in protein, B vitamins, and dietary fiber, represented by hemicellulose and pectins. In terms of amino acids, pea proteins are as close to the reference protein as possible. The limiting amino acids of pea protein are sulfur-containing, i.e., methionine and cysteine. Peas are also rich in lysine, which is the limiting amino acid for wheat flour. Therefore, products of pea processing can expand the range of commercial high-protein foods, including functional bakery products. The research objective was to develop a technology for functional bread from a mix of wholemeal pea flour and wheat gluten.&#x0D; The study featured baking wheat flour, wheat gluten, wholemeal pea flour of San Cipriano and Vega varieties, dough samples, and ready-made bread. The carbohydrate-amylase complex of flour was studied using an Amilotest AT-97 device. The starch content was determined by the polarimetric method. The spectrophotometric method served to test the flower samples for protein while the Kjeldahl method was applied to the bread samples. The rheological properties of the dough were studied on a Reotest 2 viscometer. The sensory evaluation relied on a panel of experts, and the chemical composition was revealed by calculation and analytically.&#x0D; The wholemeal pea flour had a lower starch gel viscosity compared to the wheat flour sample. A greater amount of flour added during kneading increased the viscosity of the resulting dough. The acidity was rather high: 7.2 and 9.4 degrees for San Cipriano and Vega samples, respectively, and so was the autolytic activity (≤ 80 s). These useful qualities made it possible to reduce the technological process by 115 and 145 min. The resulting bread demonstrated good physical, chemical, and sensory indicators. The high-protein raw materials increased the protein content in bread by 41.9–46.4%, compared to the control sample, which equaled 33.1–34.2% of the recommended daily intake per 100 g of bread.&#x0D; The optimal ratio of wholemeal high-protein pea flour and wheat gluten was 20/80 for the San Cipriano samples and 30/70 for the Vega variety.

The structural characteristics and in vitro starch digestibility of rice noodles as affected by the addition of ultrafine whole pulp of bamboo shoots

Rice noodles are a high-carbohydrate food. Thus, the aim of this study is to evaluate the effect of different additions (CK (0%), 13%, 16%, 19%, and 21% w/w) Chimonobambusa quadrangularis ultrafine whole pulp (CQUWP) on rice noodles by in vitro digestion simulation and quality characterization. The results indicated that among the textural properties, the cooking characteristics, water absorption, and hardness of rice noodles were improved with the addition of an appropriate amount of CQUWP (13%). The predicted glycemic index (pGI) of 21% rice noodles was reduced by 25.28% compared with CK, and the elasticity and viscosity of starch gels (G′ and G″) increased with the increase of loss tangent (Tanδ). Finally, the sensory evaluation and principal component analysis (PCA) indicated that the addition of 13% rice noodles results in better flavor. Furthermore, this study aims to provide a theoretical basis for the subsequent development of bamboo shoot rice noodles.

Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch

The objective of this study was to investigate the effects of monovalent, divalent and trivalent cations on the physicochemical properties of potato starch. Cations decreased the water absorption in potato starch granules to cause lower swelling power, especially 0.02–0.04 mmol/g Fe3+ or 0.01–0.04 mmol/g Al3+, but 0.01 mmol/g trivalent cation led more amylose dissolving into the water to cause higher solubility. High concentration of divalent or trivalent cations markedly decreased the viscosity in potato starch paste during further heating and cooling, resulting in the decreases of the trough and finial viscosity, especially 0.04 mmol/g Fe3+. Higher valence of cations decreased the gel strength in potato starch, especially 0.02–0.04 mmol/g Fe3+ or Al3+. Higher valence of cations decreased the starch gel binding with the water and caused lower water holding capacity. In general, a higher valence of cations caused more changes in the physicochemical characteristics of potato starch.

Thermal, Rheological, Structural and Adhesive Properties of Wheat Starch Gels with Different Potassium Alum Contents.

Wheat starch (WS) is a common adhesive material used in mounting of calligraphy and paintings. Potassium alum (PA) has indeed been used for many centuries to modify the physicochemical properties of starch. Thermal analysis revealed that the presence of PA led to an increase in the gelatinization temperature and enthalpy of the starch gels. The leached amylose and the swelling power of the starch gels exhibited a maximum at the ratio of 100:6.0 (WS:PA, w/w). The rheological properties of starch gels were consistent with changes in the swelling power of starch granules. SEM observations confirmed that the gel structure became more regular, and the holes grew larger with the addition of PA below the ratio of 100:6.0 (WS:PA, w/w). The short-range molecular order in the starch gels was enhanced by the addition of PA, confirmed by FT-IR analysis. Mechanical experiments demonstrated that the binding strength of the starch gels increased with higher PA concentrations and decreased significantly after the aging process. TGA results revealed that PA promoted the acid degradation of starch molecules. This study provides a detailed guide for the preparation of starch-based adhesive and its applications in paper conservation.