Gelatinization Characteristics Of Starch Research Articles

Effect of guar gum on the physicochemical properties and in vitro digestive characteristics of extruded starches

The present study assessed the impact of guar gum (GG) on the physical and chemical attributes and the in vitro digestibility of maize starch (MS), pea starch (PS), and sweet potato starch (SPS) subjected to extrusion treatment. Starch with 25 % moisture content and combined with GG in a 9:1 ratio was selected for extrusion. Scanning electron microscopy and differential scanning calorimetry reveal that extrusion disrupts the ordered structure of starch and induces aggregation of starch granules, resulting in a more cohesive structure, and GG addition led to the further evolution of this structure into a more intricate and irregular form. Rheological assessments demonstrated a remarkable enhancement in the gelatinization characteristics of starch with GG addition, which led to elevated flow resistance and increased viscosity. On evaluating the in vitro digestive characteristics, we noted that adding GG to starch augmented the levels of slow-digestible starch and resistant starch. Consequently, this resulted in diminished digestibility and a lowered glycemic index. In summary, GG synergistically interacts with starch, forming intricately assimilable components. Moreover, the effects of extrusion vary across different starches, which proves advantageous for SPS and GG amalgamation, thereby enhancing their resistant components. Conversely, extrusion manifests contrasting outcomes for MS and PS.

Effects of Grinding Methods of Tartary Buckwheat Leaf Powder on the Characteristics and Micromorphology of Wheat Dough.

The functional components in tartary buckwheat leaf powder can give flour products higher nutritional value. To comprehensively realize the high-value utilization of tartary buckwheat and its by-products, electric stone mill powder (EMP), ultra-fine mill powder (UMP), steel mill powder (SMP), and grain mill powder (GMP) from tartary buckwheat leaves were used in the preparation of wheat dough, and this was used to explore their effects on dough properties and protein microstructure. With an increase in tartary buckwheat leaf powder, the hydration characteristics, protein weakening rate, and starch gelatinization characteristics of the dough changed, and the water holding capacity and swelling capacity decreased. The retrogradation value increased, which could prolong the shelf life of related products. The water solubility of the dough showed an upward trend and was the lowest at 10% UMP. The addition of UMP produced a more uniform dough stability time and the lowest degree of protein weakening, which made the dough more resistant to kneading. An increasing amount of tartary buckwheat leaf powder augmented the free sulfhydryl content of the dough and decreased the disulfide bond content. The disulfide bond content of the dough containing UMP was higher than that of the other doughs, and the stability of the dough was better. The peaks of the infrared spectrum of the dough changed after adding 10% UMP and 20% EMP. The content of α-helical structures was the highest at 10% UMP, and the content of ordered structures was enhanced. The polymerization of low molecular weight proteins to form macromolecular polymers led to a reduction in surface hydrophobic regions and the aggregation of hydrophobic groups. The SEM results also demonstrated that at 10% tartary buckwheat leaf powder, the addition of UMP was significantly different from that of the other three leaf powders, and at 20%, the addition of EMP substantially altered the structure of the dough proteins. Considering the effects of different milling methods and different added amounts of tartary buckwheat leaf powder on various characteristics of dough, 10% UMP is the most suitable amount to add to the dough.

Influences of magnesium ions in water on gelatinization characteristics of starch and its flocculation behaviors on particles

It is inevitable for the occurrence or built-ups of disturbing cations, especially Ca<sup>2+</sup> or Mg<sup>2+</sup> ions, in process water during the flotation of iron oxides by using starch as flocculants. In addition to alkali concentrations and temperature, water quality could have an essential role in changing the physicochemical properties of the starch solution and consequently disturbing its flocculation performance on particles. This study aims to identify the effects of magnesium ions on the gelatinization characteristics of starch and its flocculation properties on particles through a series of tests, such as flotation tests, settling tests, size analyses, zeta potentials, powder contact angle, Fourier Transform Infra-Red (FTIR) and X-ray Photoelectron Spectroscopy (XPS) measurement. All results show that magnesium ions at ≤ 4 mmol/L have a positive role due to enlarging the sizes of the particle flocs and accelerating their settling rates. The occurrence of Mg<sup>2+</sup> ions at higher concentrations during starch gelatinization only obtains a starch sol-gel with entangled configurations and preoccupied active sites, resulting in the slower settling rate of the particle flocs and less hydrophilicity on mineral surfaces. It could be attributed to the cross-link interactions of magnesium-based precipitates with the acidic groups, especially carboxyl groups on the starch remnants. The suitable acid/base interactions between Mg(OH)<sub>2</sub>/MgCO<sub>3</sub> compounds with these groups in the starch suspension could be beneficial for enhancing the flocculation of hematite as they could build bridges among the pieces and enlarge their sizes as a “load carrier” for aggregation with minerals. However, too much cross-linking could re-entangle the remnants, block their adsorption sites on mineral surfaces, and eventually, weaken the flocculation capacity of starch.

The differences in metabolites, starch structure, and physicochemical properties of rice were related to the decrease in taste quality under high nitrogen fertilizer application

Nitrogen fertilizer application is one of the key cultivation practices to improve rice yields. However, the application of high nitrogen fertilizers often leads to a reduction in the stickiness of the rice after cooking, thus reducing the taste quality of rice. Moreover, there are differences in taste quality among rice varieties, and the mechanism has not been studied in depth. In this study, two rice varieties (Meixiangzhan2hao and Exiang2hao) were planted under two nitrogen fertilizer levels. The physicochemical properties and taste quality of the rice were determined after maturity. Our results showed that high nitrogen fertilizer level alters tryptophan metabolism in rice, increasing most amino acid content and protein content in rice. The high content of protein and the higher short-range ordered structure of starch inhibited the gelatinization characteristics of starch and reduced the taste quality of rice. Under high nitrogen fertilizer application, Exiang2hao showed smaller increases in protein content, lower level of amylose and relative crystallinity, and higher content of lipid metabolites. These differences in chemical substances resulted in a less pronounced reduction in the taste quality of Exiang2hao. In this study, the taste quality of different rice varieties under different levels of nitrogen fertilizer application was analyzed, providing new ideas for future improvement of rice taste quality.

Effects of biochar on rice yield, grain quality and starch viscosity attributes.

Biochar can play a key role in improving paddy soil and productivity. However, there is limited information on the effects of biochar on rice quality and starch gelatinization. In this study, four rice straw biochar dosage treatments (0, 20, 40 and 60 g kg-1 ; CK, C20, C40 and C60, respectively) were set up to investigate rice yield components, rice processing, appearance and cooking quality, and starch gelatinization. Addition of biochar increased the effective panicle, grain number per panicle and seed setting rate. However, it decreased the 1000-grain weight, resulting in an increase in yield. In 2019, all the biochar treatments improved the head rice rate (9.13-11.42%), whereas in 2020 only the C20 treatment improved. Low biochar dosage had little effect on grain appearance. High biochar dosage significantly decreased the chalky rice rate by 21.47% and chalkiness by 19.44% in 2019. However, it significantly increased the chalky rice rate and chalkiness by 118.95% and 85.45% in 2020, respectively. Biochar significantly lowered the amylose content except for the C20 and C40 treatments in 2020, and the gel consistency. The C40 and C60 treatments significantly increased the peak and breakdown viscosities and decreased the setback viscosity compared with CK. Correlation analysis showed that starch gelatinization characteristics were significantly correlated with the head rice rate, chalky rate and amylose content. A lower biochar dosage can improve the yield and milled rice rate and maintain a higher quality of appearance, whereas a higher biochar dosage can significantly improve starch gelatinization. © 2023 Society of Chemical Industry.

Sensory and Microstructural Properties of Cakes Made with Flour from Low Postharvest Physiologically Deteriorated Cassava

The pertinent information generated from studying quality characteristics such as the structure and crumb properties of baked food products such as bread, cake etc. is very critical as it enhances product quality and inevitably help improve consumer acceptability. This research was carried out to assess the sensory qualities and investigate the microstructural properties of cakes made with high quality cassava flour (HQCF) from selected varieties of low postharvest physiologically deteriorated (PPD) cassava. Wholesome four varieties of yellow-fleshed Low PPD cassava and one variety of high PPD cassava were processed into high quality cassava flour flowing unit operations such peeling, washing, grating, pressing, pulverization and eventual drying using flash dryer operated at 120 °C for 10 minutes followed by milling with cyclone hammer mill fitted with a screen of 250 µm aperture size; the HQCF was allowed to cool, sieved and then packed into high density polyethylene bag. The cakes were analyzed for sensory and microstructural properties. Analysis of variance was performed on the data generated while significant means were separated applying Duncan Multiple Range Test using Statistical Package for Social Sciences (SPSS version 25.0). Generally, there was no significant difference (p≥0.05) in the sensory qualities (Color, texture, aroma, taste, flavor and overall acceptability) of the cakes made. The cake samples had sensory scores with ranges: (2.20 – 3.40), texture (2.60 – 4.10), aroma (2.90 – 4.20), taste (3.10 – 3.80) favor (2.90 – 3.80) and overall acceptability (2.90 – 3.70). The most preferred cake sample was C-070593 (cake sample baked with HQCF from IITA-TMS-IBA070593 cassava. Microstructural properties of cake baked with wheat flour was significantly different from cakes baked with HQCF from low PPD cassava owing to water absorption capacity, starch gelatinization characteristics and dough composition such as gluten quality. Cakes of acceptable sensorial and microstructural characteristics similar to that made with 100% wheat flour were produced with HQCF from selected varieties of low PPD cassava.

Effect of Potato Protein on Thermal and Rheological Characteristics of Maize Starches with Different Amylose Contents

AbstractThe aim of this study is to evaluate the effect of potato protein (PP) on thermal and rheological characteristics of maize starches with different amylose contents. Samples are prepared by substituting 0, 1, 2, or 3 parts by weight of PP for 10 parts by weight of high amylose (HA), common (CM), or waxy (WM) maize starch. The PP has a different influence on the gelatinization characteristics of starch. Gelatinization enthalpy of the CM and WM starches increases from 12.08 to 21.76 J g–1 and from 16.95 to 25.62 J g–1, respectively, when the highest amount of the PP is used. Pasting temperature of the HA and CM starches decrease by 0.3–1.56 °C and 0.43–3.60 °C, respectively, while that of WM starch remains unchanged. The HA starch–PP pastes show higher final viscosity (736 × 10–3–2123 × 10–3 Pa s) than the starch‐only paste (580 × 10–3 Pa s). The starch‐protein pastes exhibit a shear‐thinning flow and a phenomenon of thixotropy. Substitution of the part of the HA or CM starch with the PP result in weakened viscoelastic structures of the produced gels, while the WM starch gel structure is strengthened. Results of the study may be useful in designing maize starch‐based foods supplemented with potato protein.

Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing.

This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.

Rapid Estimation of Parameters for Gelatinization of Waxy Corn Starch.

Starch gelatinization is an important process due to the prevalence of starch usage in industries such as cosmetics and food production. In this study, the gelatinization of waxy corn starch (WCS) was investigated with the goal of providing an option for the rapid determination of starch gelatinization characteristics. The procedure used in the study was solely based on differential scanning calorimetry (DSC), which is an established technique for the determination of thermal characteristics of starches. A sequence of experiments was conducted to determine the excess water condition, an estimate of the minimum gelatinization temperature, and gelatinization time. These parameters were found to be ≥65 wt.% water, 75–85 °C, and 10 min, respectively. The estimation of the minimum gelatinization temperature was determined from the thermal properties of the WCS as obtained by DSC. The obtained parameters resulted in complete WCS gelatinization, and, thus, the sequence of procedures used in the study could possibly be used for rapid waxy starch evaluation.

Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding

The multi-scale structures and pasting properties of starch in WWF were investigated after superfine grinding. Five particle size distributions of WWF and their corresponding starch were obtained. The grinding process reduced the particle size of WWF and starch. However, a slight increase of fragments from starch granules was observed with enhanced grinding strength because of the small decrease in starch particle size and the existence of other WWF components that undertook some of shearing force and friction during grinding. A prominent reduction in starch crystallinity was resulted due to the destruction of crystalline structure by grinding. Small-angle X-ray scattering analyses indicated the disordering in starch semi-crystalline lamellae with thinner lamellae thickness. Additionally, the 13C Nuclear Magnetic Resonance spectra demonstrated the alterations in starch chain conformation by varying peak areas of starch carbons (C1 and C4). Along with these structural changes, Starch pasting characteristics showed substantial variations, indicating decreased viscosities and higher pasting stability. The results suggest that the grinding treatments influenced the structures and pasting properties of starch even at a non-separated state, the changes in starch structures were related to the variations in starch gelatinization characteristics.

Chain Length Distribution of Amylopectin and Physicochemical Properties of Starch in Myanmar Rice Cultivars

Three different types of amylopectin: long chain length of amylopectin (L-type), medium chain length of amylopectin (M-type), and short chain length of amylopectin (S-type) were classified in 16 rice cultivars (3 for L-type, 6 for M-type, and 7 for S-type amylopectin) based on chain length distribution of amylopectin by fluorophore-assisted carbohydrate electrophoresis through capillary electrophoresis. Frequency distribution of amylopectin chain ratio and short chain ratio supported three types of amylopectin. Ta Soke Pwa and Thet Nu Saba Net Pyan had high values of transition temperatures in a range from (70.7, 74.0, and 77.6°C) to (71.4, 75.0, and 78.8°C) in differential scanning calorimeter analysis. Alkali spreading values and starch gelatinization characteristics in 4 M urea solution showed the association between chain length distributions of amylopectin in Myanmar rice cultivars. A simple linear regression in Myanmar rice cultivars was observed for fa, fb1, amylopectin chain ratio, and short chain ratio with alkali spreading values, with R2 values of 0.68, 0.84, 0.84, and 0.81, respectively.

Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization

The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo nut was studied through Rapid Visco Analyser (RVA) SuperIII. The results showed that the best speed for the determination of starch paste viscosity curves was160 r/min; along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined; salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolong the gelatinization time. The result on the Gingko nut deep processing of starchy foods has great significance.

Pasting and rheological properties of oat starch and its derivatives

Modification of starch led to new product with new desirable properties. Oat starch was subjected to different chemical modifications (acetylation, oxidation and phosphorylation). These processes greatly influenced physico-chemical properties of starch. There were observed shifts in molecular mass, as well as in amylose, lipid and phosphorus content. Also some changes were observed in gelatinization characteristics of starches, the most visible in case of acetylated starch. Introduction of functional groups greatly increased such starch properties, in comparison to native one, like water binding capacity (WBC) and aqueous solubility (AS). Also the influence of chemical modifications on rheological properties of oat starch pastes were investigated. Pasting characteristics of 5.00% starch suspensions were performed. For acetylated and starch phosphate pasting curves had a similar course. The other group of pasting curves was created by viscosity profiles obtained for oxidized and native starches. Rheological properties of 4.00%, w/w starch pastes were evaluated based on flow curves and results of equilibrium tests. Power law rheological models were fitted to the obtained data. All pastes were classified as shear thickened fluids. Flow index values were practically temperature independent, with exception for native starch paste. Yield stress values were calculated for pastes at 20 °C, but were impossible to determine for acetylated starch due to sample gelling. Rheological properties of starch pastes and pasting characteristics were compared. The viscosity oscillations of native and oat starch phosphate pastes were observed. Possible reasons of thixotropy behavior occurrence at 20 °C, and its vanishing at 50 °C were discussed.

Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch

The gelatinization of cationic tapioca starch embedded in gum matrices was investigated by using a Rapid Visco-Analyzer (RVA), differential scanning calorimeter (DSC), scanning electron microscope (SEM), and rheometer. In addition, swelling power and solubility indices were measured. Xanthan and guar gum increased the RVA peak viscosity of cationic tapioca starch during pasting synergistically in different ways. Guar gum was more effective than xanthan gum in terms of increasing peak viscosity due to its ability to increase the swelling power and solubility index. Both xanthan gum and guar gum induced association between the gelatinized granules probably due to bridging. Association was much more extensive with xanthan. DSC studies showed that the presence of gums influenced the gelatinization characteristics of starch significantly by increasing the onset gelatinization temperature and decreasing the gelatinization enthalpy. Dynamic rheological measurement showed a strong interaction occurred in the cationic tapioca starch–xanthan gum mixture resulting in a decrease in the loss tangent (tan δ) as compared with guar gum addition or starch alone. The ionic interaction of gums and starch was found to play an important role in the gelatinization characteristics of the mixtures and also rheological properties of the pastes.

Effect of soil temperature on starch properties of sweet potatoes

Starch was extracted from the tubers of two sweet potato cultivars (Ayamurasaki and Sunnyred) grown at four soil temperatures (15, 21, 27 and 33°C). The physicochemical properties of the isolated starches were analyzed in an attempt to investigate the impact of soil temperature on sweet potato starch. When the soil temperature increased from 15 to 33°C, the amylose content of the starch increased ca. 5.0%. The average granule size increased ca. 4.0 μm as the soil temperature increased from 15 to 27°C. High-performance anion-exchange chromatographic data indicated a distinct reduction in short chains of amylopectin with DP 6 and 7 with increasing soil temperatures. There were extensive variations in starch gelatinization characteristics as determined by differential scanning calorimetry. Large increases were found, values of onset (Ayamurasaki, 25.0°C; Sunnyred, 21.8°C) and peak (Ayamurasaki, 22.8°C; Sunnyred, 22.3°C) temperatures, as well as heat of gelatinization (Ayamurasaki, 5.4 J/g; Sunnyred, 3.3 J/g), as the soil temperature increased from 15 to 33°C. Starch pasting properties measured using the Rapid Viscoanalyzer varied according to soil temperature. Higher soil temperatures were generally associated with lower values of peak viscosity and setback. Thus, it was demonstrated that the soil temperature during the development of sweet potato tubers had an important influence on the starch properties.

Reversibility of Salt Effects on the Thermal Stability of Potato Starch Granules

ABSTRACTThe reversibility of salt effects on the gelatinization of potato starch was investigated. Following the immersion of starch into sodium sulfate or sodium bromide solution, increase or decrease respectively in the structural stability of starch was noted. By washing salt‐treated starch with water, the most retained salt was eliminated, and the gelatinization temperature and enthalpy resumed the values of the original control starch. Treating alternately with sodium sulfate and sodium bromide solution, the retained salt and gelatinization characteristics of starch changed reversibly depending on the kind of salt. The type of gelatinization behavior of starch in solutions containing different salts could be used to assess the magnitude of salt effects.

Gene expressions at the waxy locus in Oryza glaberrima Steud.

To investigate the expression of a waxy gene in O. glaberrima, chemical and physical properties of the endosperm starch were examined employing waxy and non-waxy cytoplasmic substitution lines that have the nucleus of O. glaberrima and the cytoplasm of O. sativa, a waxy O. glaberrima line having a waxy gene derived from O. sativa and an induced waxy mutant of O. glaberrima. The endosperm starch lacks amylose in three lines tested, namely the waxy O. glaberrima line having a waxy gene derived from the Japanese cultivar of O. sativa, the induced waxy mutant of O. glaberrima and the waxy O, glaberrima line with both the cytoplasm and waxy gene derived form the Japanese cultivar of O. sativa. However, the ratio of the amount of short to long chain in the amylopectin seems to be affected by the nuclear genes, with the exception of a waxy gene. A waxy gene seems to have no effect on the gelatinization characteristics of the starch. Thus, these characteristics of the starch seem to be determined by nuclear genetic background except for a waxy gene, whereas cytoplasms seem to have no effect on both elution patterns of debranched starch and gelatinization characteristics of endosperm starch. A waxy gene seems simply to reduce the amylose content of endosperm starch without affecting other characteristics of starch.

Influence of time, temperature, moisture, ingredients, and processing conditions on starch gelatinization.

Starch gelatinization phenomena is extremely important in many food systems. This review focuses on factors affecting gelatinization characteristics of starch. Important variables which must be considered in design of processes in which starch undergoes gelatinization are heat of gelatinization and temperature of gelatinization. Major interactions are reviewed for the effects of lipids, moisture content, nonionic constituents and electrolytes on these characteristics. Furthermore, treatment of starch-containing systems prior to heating into the gelatinization temperature range can have a significant effect on ultimate gelatinization characteristics.

Application of Differential Thermal Analysis to Examination of Thermal Behavior of Starch

It is supposed that gelatinization of starch, a typical thermal reaction, can be studied effec-tively using techniques of thermal analysis. We applied differential thermal analysis (DTA) to examine thermal behavior of starch. The DTA curve of starch heated in an air-tight cell on DTA apparatus, indicated single endothermic peak accompanied by disappearance of polarization pattern of starch. From this result it was concluded that the DTA curve was suitable to determine gelatinization process of starch. In DTA, gelatinization characteristics of starch could be represented in three temperatures; onset temp. (To), peak temp. (Tp) and recovery temp, (Tr) of the DTA curve, To was neither influenced by varying heating rate (2-15 deg/min), varying amount of sample (0.8-14.3 mg) nor varying concentration of starch (2, 6-50, 6%) within a standard deviation of it. Ta was relatively near the value of photopastegraphy and Tp was near values of initial and 20 BU of amylography. However, Tr was higher than temp. at maximum viscosity of amylography. The gelatinization temp. (GT) of starch immersed in many kinds of salts solutions could be determined successfully by DTA in aqueous system. From these results, difference between these salts in the influence on the GT could be demonstrated quantitatively by the critical concentration index defined as the index of minimum concentration required to make a change of the GT. This index was in linear relation with the lyotropic value and the hydration number of ions, and furthermore correlated very closely with the B-coeficient of salts, The GT of starch treated with a salt of high B-coefficient increased as the content of salt retained by starch granule increased, while the endothermic heat of gelatinization (ΔHg) was unchangeable essentially. However, in the case of a salt with low 13-coefficient, the GT and ΔHg were decreased, which were accompa-nied by the corresponding decreases of the intensity of X-ray diffraction. The results suggested that the salt retained by starch granule affected the structural stability of starch micelle. The DTA curves of specimens of potatoes, rices, wheat flours and processed noodle foods indicated single endothermic peaks specific to species. These patterns agreed with those of starches isolated from foods, except for slight shifts of some degrees to higher temp, region, and accom-panied by disappearance of polarization pattern of starch. The DTA curve of buckwheat indicated a broad peak of endotherm. It was declared that the DTA curve of those foods reflected the endothermic signals of the gelatinization of starch in food without confusion with the signal of other matrix components. Potato and milled rice indicated some increases of the GT after storage. The GT of wheat flour Boughs increased with addition of sodium chloride or carbonate. The GT of processed noodle foods determined successfully.

LITERATURE ABSTRACTS

LITERATURE ABSTRACTS