Structural Properties Of Starch Research Articles

Halotolerant Microorganism-Based Soil Conditioner Application Improved the Soil Properties, Yield, Quality and Starch Characteristics of Hybrid Rice under Higher Saline Conditions.

Soil salinity represents a significant factor affecting agricultural productivity and crop quality. The present study was conducted to investigate the effects of soil conditioner (SC) comprising halotolerant microorganisms on the soil fertility, yield, rice quality, and the physicochemical and structural properties of starch in hybrid rice under saline conditions. The experimental treatments were composed of two high-quality hybrid rice varieties, i.e., 'Y Liangyou 957' (YLY957) and Jing Liangyou 534 (JLY534), and two soil amendment treatments, i.e., the application of SC at control levels and 2250 kg hm-2, or 'CK and SC', respectively. The crop was subjected to a mixture of fresh and sea water (EC 11 dS/m). The results demonstrated that the application of SC significantly enhanced the rice yield under salt stress conditions owing to an increase in the number of grains per panicle. Furthermore, SC was found to be effective in improving the organic matter and soil nutrient content. Furthermore, the application of SC resulted in an improvement in antioxidant defense, higher leaf SPAD values, and greater crop biomass, as well as the translocation of photo-assimilates at the heading stage. The application of SC not only improved the milling and appearance quality but also enhanced the taste value of rice by increasing the amylose and reducing the protein content. Furthermore, the application of SC also decreased the indentations on the surfaces of starch granules and cracks on the edges of the granules. The rice varieties subjected to SC exhibited excellent pasting properties, characterized by reduced proportions of amylopectin short chains and a lower gelatinization temperature and enthalpy of gelatinization. Overall, these findings serve to reinforce the efficacy of soil conditioner as a valuable tool to improve rice productivity and sustainability with improved rice grain quality under saline conditions.

Erratum to: Grain quality deterioration of hybrid rice is associated with alterations in physicochemical and structural properties of starch under saline conditions

Erratum to: Grain quality deterioration of hybrid rice is associated with alterations in physicochemical and structural properties of starch under saline conditions

Valuation of the significant hypoglycemic activity of black currant anthocyanin extract by both starch structure transformation and glycosidase activity inhibition

The objective of this study was to investigate the impact of anthocyanin-rich black currant extract (BCE) on the structural properties of starch and the inhibition of glycosidases, gathering data and research evidence to support the use of low glycemic index (GI) foods. The BCE induced a change in the starch crystal structure from A-type to V-type, resulting in a drop in digestibility from 81.41 % to 65.57 %. Furthermore, the inhibitory effects of BCE on glycosidases activity (α-glucosidase: IC50 = 0.13 ± 0.05 mg/mL and α-amylase: IC50 = 2.67 ± 0.16 mg/mL) by inducing a change in spatial conformation were confirmed through in vitro analysis. The presence of a 5′-OH group facilitated the interaction between anthocyanins and receptors of amylose, α-amylase, and α-glucosidase. The glycosyl moiety enhanced the affinity for amylose yet lowered the inhibitory effect on α-amylase. The in vivo analysis demonstrated that BCE resulted in a reduction of 3.96 mM·h in blood glucose levels (Area Under Curve). The significant hypoglycemic activity, particularly the decrease in postprandial blood glucose levels, highlights the potential of utilizing BCE in functional foods for preventing diabetes.

Effect of Heat Moisture Treatment, Annealing, and Gelatinization‐Retrogradation Modifications on Physico‐Chemical, Functional, and Structural Properties of Starch from Elephant Foot Yam (Amorphophallus paeoniifolius)

AbstractRoots and tuberous plants are vital food crops used as food supplements in many parts of the tropics. Being a major food item, starch is used in food products as thickeners, adsorbent, film forming agent. Starch, naturally, possess certain limitations & starch modifications can overcome the limitations, thereby increasing its versatility and meeting the needs of consumer. Current study focuses on comparative analysis between modified Elephant Foot Yam (Amorphophallus paeoniifolius) starch using physical methods (heat treatment method, annealing and gelatinization‐retrogradation) and to study the effect of modification on physico‐chemical, functional, structural and thermal properties. Results reveal that all physically modified starches positively altered the functional and physiological characteristics of native yam starch. However, maximum restriction in swelling power (2.54 %), solubility (2.47 %), moisture content (1.96 %), water absorption capacity (1.41 g/mL) is observed in heat moisture treated (HMT) starch. These HMT modified starches can be used in the manufacturing of baked and dairy products having reduced glycemic index, can be used as a packaging material for coating of fruits and vegetables. Henceforth, suitable and relevant application of modified starches of desired physical and functional features may be produced for industrial utilisation, or as additives fulfilling specific purposes in foods.

Grain quality deterioration of hybrid rice is associated with alterations in physicochemical and structural properties of starch under saline conditions

AbstractSaline water could affect the structural and physicochemical properties of starch and rice (Oryza sativa L.) quality. In the present study, two high‐quality hybrid rice varieties, that is, Y Liangyou 957 (YLY957) and Jing Liangyou 534 (JLY534), were grown in a mixture of underground and sea water having 0, 5, and 11 dS m−1 electrical conductivity (EC). The mixtures of water were applied at active tillering stage. Results showed that the application of saline water decreased the total starch and amylose content and increased the protein content, thus reduced the taste value. In addition, the B2 chain content in amylopectin increased by 3.83%–5.30% under the application of saline water, leading to delayed pasting and higher gelatinization temperature. Application of saline water also altered the relative crystallinity, which affected the surface smoothness of starch granules (increased the percentage of small and medium starch granules [d < 10 μm]). Overall, the results indicated that salt stress during the whole growth period changed the physicochemical properties and structure of starch and reduced the eating and cooking qualities.

Effect of cold plasma treatment and plasma‐activated water on physicochemical and structural properties of starch: A green and novel approach for environmental sustainability

AbstractStarch is a crucial part of the human dietary regimen. Still, its restricted water solubility, low viscosity, and weak heat stability are unfavorable physicochemical characteristics that restrict its use in food applications. So, in the 21st century, green and novel technologies such as cold plasma technology (CPT) and plasma‐activated water (PAW) have been employed for starch modification to improve the starch's physicochemical, digestibility, functional, structural, and thermal properties. This article provided an in‐depth evaluation of the use of cold plasma intervention in starch systems. Moreover, starch was modified due to cross‐linking, plasma etching, and depolymerization mechanisms mediated by plasma species. We may conclude that CPT and PAW are substitute methods for changing starch characteristics.

Inhibition mechanism of rice glutelin on extruded starch digestion: From the structural properties of starch and enzyme activity

To increase the anti-digestion ability of extruded rice starch (ERS), the influence of rice glutelin (RG) on digestive and structural characteristics of ERS were investigated. The resistant starch content increased from 4.49 % to 18.08 % as the RG content increased, while the digestion rate and digestion velocity constant were reduced by the incorporation of RG. Morphological observations showed that ERS was adhered and encapsulated by RG, and the specific area of starch granules were decreased after the addition of RG. The results of XRD and FTIR suggested that the long-range and short-range orders of ERS were improved due to the complexation with RG. The thickness of crystalline of ERS was increased while its amorphous region thickness was reduced by the supplementation with RG. The 1H NMR and 13C NMR data revealed that the branching degree and double helix content of ERS was increased by 46.24 % and 52.67 % when RG content reached to 12 %. Additionally, the addition of RG altered the molecular weight and chain length distribution of ERS. The α-amylase activity and glucoamylase activity was inhibited by RG. These results could provide a valuable basis for the application of RG in extruded rice starchy foods with lower glycemic index.

Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava

The objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules, and characterize the dynamic rheological and thermal properties. Resistant starch, non-resistant starch, and total starch levels in the cassava cultivars were also evaluated. Changes in the starch properties of Cimanggu and Kaspro (local cultivars of cassavas from Indonesia) were compared following different fermentation times (0, 12, and 24 hours). The properties of starch from modified cassava flour were influenced by the fermentation time, although both cassava varieties showed the same general characteristics. Their levels of resistant starch, non-resistant starch, and total starch were 33.28% to 51.74%, 20.51% to 23.72%, and 53.81% to 72.25% (g/100 g dry sample), respectively. The starch granules for the non-fermented samples were oval, polygonal, and round shapes; however, during fermentation, the starch granules became more porous and developed cracks of various sizes. The starches of both varieties showed an onset temperature between 67.85 and 70.17 °C, a peak temperature of 69.33 °C to 71.62 °C, and an end set temperature of 68.62 °C to 70.95 °C, with enthalpy values ranging from 1.25 mJ/mg to 1.74 mJ/mg.

Accumulation characteristics and structural properties of starch in different spatial positions of wheat endosperm under nitrogen application

Starch accumulation in wheat endosperm has spatial differences. In this study, the accumulation, granule size distribution, physicochemical properties of starch in different spatial positions in wheat endosperm and response to nitrogen treatment were analysed. Results indicated that the starch content in the inner endosperm was higher than that in the outer endosperm. The total starch and amylose contents in the inner and outer endosperms decreased and increased after nitrogen treatment, respectively. The starch granules that accumulated in the inner endosperm were larger than those in the outer endosperm 10 days after anthesis. The amount of C-type starch granules in the inner endosperm was less than that in the outer endosperm, and nitrogen treatment increased the C-type starch granules in the inner endosperm. After nitrogen treatment, the short chains decreased, whereas the middle and long chains increased in the inner and outer endosperms. Nitrogen treatment also increased the crystal area in the inner and outer endosperms, especially the single helix in the inner endosperm. These conclusions provide new insights into the mechanism of starch accumulation in wheat endosperm and its response to the external environment.

Influence pathways of nanocrystalline cellulose on the digestibility of corn starch: Gelatinization, structural properties, and α-amylase activity perspective

This work focused on the pathways by which NCC regulated the digestibility of corn starch. The addition of NCC changed the viscosity of the starch during pasting, improved the rheological properties and short-range order of the starch gel, and finally formed a compact, ordered, and stable gel structure. In this respect, NCC affected the digestion process by changing the properties of the substrate, which reduced the degree and rate of starch digestion. Moreover, NCC induced changes in the intrinsic fluorescence, secondary conformation, and hydrophobicity of α-amylase, which lowered its activity. Molecular simulation analyses suggested that NCC bonded with amino acid residues (Trp 58, Trp 59, and Tyr 62) at the active site entrance via hydrogen bonding and van der Waals forces. In conclusion, NCC decreased CS digestibility by modifying the gelatinization and structural properties of starch and inhibiting α-amylase activity. This study provides new insights into the mechanisms by which NCC regulates starch digestibility, which could be beneficial for the development of functional foods to tackle type 2 diabetes.

Improving the Content of Resistant Starch and Decreasing the Digestibility of Debranched Waxy Maize Starch with a Low Concentration of Mesona chinensis Benth. Polysaccharide

Physicochemical and structural properties of starch can be impacted by nonstarch polysaccharides. The effect of Mesona chinensis Benth. polysaccharide (MCP) on the physicochemical and digestion properties of debranched waxy maize starch (DWMS) was investigated. The results showed that low concentrations of MCP (0.5 and 1 mg/g) can facilitate the aggregation of DWMS compared with high concentrations (2 and 4 mg/g). All DWMS with or without MCP showed a B-type crystalline structure, which was remarkably different from the A-type of native waxy maize starch. The interaction force between MCP and DWMS was a noncovalent bond, and the relative crystallinity and resistant starch (RS) content of DWMS increased when a low level of MCP (0.5 and 1 mg/g) was added. This study showed that MCP (0.5 and 1 mg/g) can effectively increase the content of RS of debranched starch and decrease the digestibility of debranched starch.

Changes in physicochemical properties and structural characteristics of rice starch during extrusion processing: The role of glutelin and different extrusion zones

This study aimed to investigate the effects of glutelin on the structural and physicochemical properties of rice starch in different extrusion zones. The addition of glutelin inhibited the swelling of starch granules in the melting zone while induced the aggregation of starch in the die and extrudate. The results of differential scanning calorimetry and X-ray diffraction confirmed that starch granules were completely gelatinized in the melting zone and the incorporation of glutelin did not change its crystalline pattern. The presence of glutelin slightly increased the short-range order of rice starch while decreasing its iodine-binding capacity and branching degree, whereas no covalent bond was formed between them. In summary, the strong thermo-mechanical and heat-moisture effect of the melting zone promoted the interaction of glutelin and starch, the addition of glutelin had a more obvious effect on the structural properties of starch in this zone, die and extrudate.

Physicochemical and structural properties of starches from non-traditional sources in China

In this study, we isolated starches from non-traditional sources, including quinoa, lentil, arrowhead, gorgon fruit, sorghum, chickpea, proso millet, and purple potato and investigated their morphology, physicochemical, and functional properties. Significant differences in starch particle morphology, swelling power, solubility, syneresis, crystalline pattern, and pasting viscosity were observed among the starches from these non-traditional sources. Further, all these isolated starches had unique properties because of their characteristic distinct granules when seen under scanning electron microscopy (SEM). The amylose content of the isolated starches shown significant difference (P < 0.05), and the values ranged between 11.46 % and 37.61 %. Results demonstrated that the isolated starches contained between 79.82 % to 86.56 % starch, indicating that the isolated starches had high purity. X-ray diffraction (XRD) patterns of starches isolated from sorghum, proso millet, quinoa, purple potato, and gorgon fruit presented A-type diffraction pattern; while lentil seeds, arrowhead, and chickpea starches presented C-type diffraction pattern. Overall, these results will promote the development of products based on starch isolated from non-traditional starches.

Recent Developments in Starch Modification by Organic Acids: A Review

AbstractTreatment or processing of starch with organic acids (citric, stearic, succinic, and malic acids) can be used to obtain starch properties like low retrogradation, desirable viscosity, shear resistance, and high resistant starch. Esterification, cross linking, and hydrolysis of starch may occur after modification with organic acids (citric, succinic acid, malic acid) whereas a complex between starch and stearic acid may be formed on use of stearic acid. The conditions of reactions namely duration, starch acid concentration ratio, and temperature may influence physicochemical and structural properties of starch. Citric acid, succinic acid, stearic acid, and malic acid are regarded as "GRAS" and thus the starch citrate, starch succinate, starch stearate, and starch maleate are widely used in manufacturing of starch films, blends, nanoparticles, fat replacer, viscosity enhancer, and many other products. This review paper discusses the reaction conditions of organic acid modification of starches along with their influence on physicochemical and structural characteristics.

Modifications induced in the optical properties of starch by embedded Ag nanoparticles

Bio-degradable polymers such as starch, chitosan, cellulose etc which are extracted from renewable resources are attracting increasing interest in the recent years due to their environmentally friendly nature, low cost and high availability. In the present work, synthesis of colloidal silver nanoparticles and subsequently Ag-starch nanocomposite films were carried out via a green process. For synthesis of Ag nanoparticles water, soluble starch and fructose have been used as solvent, reducing agent and stabilizing agent respectively. The effect of varying concentration of colloidal Ag nanoparticles on the optical and structural properties of starch was investigated. The structural analysis of the nanocomposites was carried out using Transmission Electron Microscopy (TEM) and Scanning Electron Microscopy (SEM). Size of the Ag nanoparticles from TEM micrograph comes out to be 10.75 ± 0.8 nm in the starch matrix. UV-visible absorption was further utilized to ascertain various optical constants like optical energy gap, Urbach’s energy, optical conductivity etc. The optical energy gap of starch decreases from 4.08 eV to 2.21 eV for Ag-starch nanocomposite film containing 0.50 wt% of Ag nanoparticles and the Urbach’s energy increases from 0.77 eV to 1.37 eV. Copyright © 2017 VBRI Press.

Structural properties of starch from single kernel of high-amylose maize

Cereal grain weight is an important agronomic character, influencing crop yield and quality. The high-amylose cereals usually have grains with different weights. However, it is unclear whether starches from kernels with different weights have different structural properties. In the research, the amylose content, amylopectin structure, crystallinity, and thermal properties of single-kernel starch were investigated in two high-amylose maize inbred lines, and the relationship between amylose/amylopectin content and kernel weight and the differences of starches from kernels with different weights were analyzed. The results showed that kernel weight had significantly positive relationship with amylose content and amylopectin B3+ chains (DP > 36) and average branch-chain length and negative relationship with amylopectin A chains (DP6-12) and B1 chains (DP13-24). The amylopectin A and B1 chains, relative crystallinity, and ordered degree had positive relationship with each other. The amylose content, amylopectin B3+ chains and average branch-chain length, and gelatinization temperature range were positively correlated with each other. Starches from kernels with different weights had different amylose contents, amylopectin structures, and thermal properties. The above results would offer references for breeding of high-amylose cereal crops and applications of grains with different weights.

Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content

The effect of the dielectric barrier discharge atmospheric (DBD) and radio-frequency (RF) cold plasma treatment on the morphology, helical order, and structural stability of starches with different amylose content (30, 50, & 70%) was investigated. The cavities formed after RF plasma treatment allowed the active species to modify the internal structure of the granule, probably reaching its center and expanding to the periphery, where the amorphous regions were damaged and gradually removed by the treatment, increasing the amylose helix order and thermal stability of starch molecule as suggested by the SEM, FTIR, DSC, and TGA analysis. In contrast, DBD treatment promoted a thicker coating deposition and HMDSO functional groups inclusion, which increased both the granular interaction and the decomposition temperature. Overall, active species of HMDSO plasma generated in RF and DBD reactors modified mainly the amylose chains in a distinctive way, favoring the ordering or stability of starch molecules, respectively. These findings could be useful when looking for potential applications in the food industry or in other fields like semiconductors. Industrial relevanceAtmospheric pressure dielectric barrier discharge (DBD) and radio-frequency (RF) plasma are sustainable and quick methods to modify the structural properties of corn starch. After short-time treatments (10 min) both reactors change the granule surface (HMDSO coating and holes), which resulted in structural changes at different extent, such as increase of helical order and high thermal stability.These results showed that the DBD and RF treatments are suitable methods to obtain starches with high resistance to gelatinization (≈91 °C), especially those with high amylose content; however, due to their distinctive properties, they could have different end uses. DBD treated starch with HMDSO chemical group incorporation could be used in the paper, packaging, and electronic industry.Although HMDSO plasma is not yet approved for food industry, the results of FTIR confirmed that RF plasma treatment does not incorporate new elements in the starch molecules but only promoted interactions between them. Therefore, HDMSO plasma treatment could be considered as a safe and chemical-residue free technique useful to modify starches, which can be explored in food matrices development. Furthermore, they could be employed in an industrial food process that involves the use of high temperature.

Physicochemical and Structural Properties of Starch from Cassava Roots Differing in Growing Duration and Ploidy Level

AbstractWide variability exists in starch properties even among the same botanical source depending on climatic factors, genotypic differences, harvesting period, etc. The present study is an attempt to understand changes in structure, composition and physicochemical properties of cassava starch with root development. Starch is isolated from five cultivars of cassava at different root harvesting periods starting from root initiation stage, that is, 2–12 months after planting. The cultivars are selected in such a way that they represent different growing duration (short and normal), ploidy level (diploid and triploid), and end use (industrial and edible). Amylose/amylopectin ratio varies in a narrow range (0.24–0.28) for the starch from different varieties. Starch granule morphology does not show any significant variation with root growth and cultivar, but the average granule size varies significantly. All the starches show A‐type X‐ray diffraction pattern and the percentage crystallinity ranges from 37% to 48%. Average chain length and molecular weight of the starch show varietal differences. Even though the swelling power, solubility, water binding capacity and paste clarity are not significantly affected by the root harvesting period, the cultivar differences are evident for these parameters. Significant differences in the physicochemical and functional properties of starch with ploidy of the plant are not observed.

Effect of gliadin/glutenin ratio on pasting, thermal, and structural properties of wheat starch

Gluten-starch interactions are of specific importance during the processing of cereal-based products. However, the mechanisms for gluten-starch interactions have not been illuminated. The effects of various gliadin/glutenin (gli-glu) ratios (0:10, 3:7, 5:5, 7:3, and 10:0) on the pasting, thermal, and structural properties of wheat gluten-starch mixtures were investigated. The peak, through, and final viscosities were obviously decreased, and the setback value initially increased and then decreased with increasing gli-glu ratios during the rapid viscosity analysis (RVA). Differential scanning calorimetry showed that the enthalpy changes increased with increasing gli-glu ratios. Thermogravimetric analysis showed a slight increase in the degradation temperature of the mixtures as the gli-glu ratio increased, although it was still lower than that of wheat flour. However, there was no significant difference in the weight loss among different gli-glu ratios. Rheometer-Fourier transform infrared (FTIR) spectroscopy showed that the C-6 peak at 996 cm−1 for all the samples was displaced or disappeared due to the hydrogen bond fracture caused by water molecules entering the starch granules. It was also found that the absorption peak in amide II of gli-starch was more obvious than that of glu-starch. The CLSM obviously described the change structure of mixtures with different gli-glu ratio during starch gelatinizaton. By studying the changes in gluten protein components and how they affected the thermal and structural properties of starch, a simple model was proposed to describe the gelatinization process of the mixtures with different ratios of gli-glu and briefly describe the interactions between starch and wheat gluten components. Optimization of the proportion of protein components in wheat flour will enable greater control over the structural characteristics and elasticity of wheat food products.

Effects of tamarind seed polysaccharide on gelatinization, rheological, and structural properties of corn starch with different amylose/amylopectin ratios

Tamarind seed polysaccharide (TSP) is commonly used as a stabilizer, suspending agent, and thickener. In this study, the effects of tamarind seed polysaccharide on gelatinization, and the rheological and structural properties of waxy (WCS), normal (CS), and high amylose corn starch (HACS) were investigated. Rapid visco analysis (RVA) and thermal property analysis demonstrated that TSP molecules bind with starch granules to retard gelatinization. Steady flow test results showed that corn starch with different amylose/amylopectin ratios in the absence or presence of TSP presented non-Newtonian fluid properties. Further, the CS or WCS with TSP mixtures exhibited a typically rheological behavior of weak gel. TSP molecules enhanced the elastic properties of high amylose corn starch gels. The presence of TSP also influenced water distribution in the starch-TSP mixture system. Structural characteristic analysis suggested that TSP bound with starch molecules to change their conformation, and influence the gelatinization of starch, especially for amylopectin. The results demonstrated that TSP changes the physicochemical and structural properties of starch through interaction with it, and facilitates the effective bonding with amylopectin.