Structure Of Starch Research Articles

A study on the changes in rice composition under reduced fertilization conditions using Raman spectroscopy technology

The substitution of microbial fertilizer for chemical fertilizer can not only improve soil fertility but also effectively enhance rice quality. To investigate the effect of different amounts of combined application of chemical fertilizer and microbial fertilizer on the amylose content of rice, this study adopts theoretical calculations to compare the preprocessed Raman spectroscopy information of rice with reduced fertilization and establishes a recognition model for the amylose content of rice, which is used to detect the amylose content in rice. Based on the amylose spectral values measured by Raman spectroscopy and the known starch structure and functional groups, the Raman peaks are mainly distributed in the range of 400 cm− 1 to 1400 cm− 1. The Raman characteristic peaks at 483 cm− 1, 869 cm− 1, 933 cm− 1, 1082 cm− 1, 1126 cm− 1, 1335 cm− 1, 1385 cm− 1, and 1455 cm− 1 exhibit strong vibration modes, which are consistent with its main nutrient component of amylose. By comparing the measured amylose content in the regions treated with microbial fertilizer combined with different amounts of reduced fertilization and the spectral intensity values of amylose measured by Raman spectroscopy, the results show that the treatment of combining conventional amounts of microbial fertilizer with different amounts of reduced chemical fertilizer exhibits a decreasing trend in the amylose content of rice.

Effects of hydrocolloids on the structure and physicochemical properties of triticale starch during fermentation

The regulation of the structure and properties of new starch varieties has been a necessary step in the development of promising products. This study investigated the effects of 1 % xanthan gum (XG) and hydroxypropyl methylcellulose (HPMC) on the physicochemical properties and structure of triticale starch during fermentation. Frequency scanning and rapid viscosity analyzer results showed that the addition of XG or HPMC during fermentation resulted in the reduced loss factor (tanθ) and the increased peak viscosity, indicating that the network gel strength is enhanced. X-ray diffraction and attenuated total reflectance Fourier transform infrared spectroscopy experimental results revealed that adding XG or HPMC in the triticale starch during fermentation increased relative crystallinity (2.7 % and 5.27 %, respectively) and short-range order. Combined with microstructure and thermal analysis, the encapsulation effect of XG or HPMC on triticale starch increased the thermal stability of triticale starch during fermentation, which was specifically reflected by higher residue content (26.69 % and 19.13 %, respectively). This study can provide a theoretical basis for the effect of hydrocolloids on the texture and digestibility of triticale starch fermented products.

The effect of the modified starch with side chain on the morphology of copper particles and the antibacterial properties of starch/copper composite material

In this paper, corn starch was modified by acetylation, esterification and amination, and the effects of different modifications on the structure and physicochemical properties of starch were investigated. And starch/copper composite materials were prepared by adding copper salts to the different modified starch, and the influence of modified starch and their additive amount on the morphology of copper and the antimicrobial properties were discussed. The results showed that: the contact angle of the modified starch was about 50° and exhibited hydrophilic-hydrophobic transition; the esterified starch had the smallest heat weight loss; the different modifications caused damage to the structure of the starch, which changed from the original smooth surface to a rough and wrinkled surface; hexahedral morphology copper particles were obtained by replacing them with the modified starch; the antimicrobial effect of the prepared starch/copper composite materials were related to the modification mode of starch, in which aminated starch show the best antimicrobial effect. This study provides a theoretical basis for the selection of starch type in the preparation of starch/copper composite materials in the future, which can also be used as antimicrobial components in other applications.

Chromatographic analysis of branched and debranched starch structure: Variability of their results

Starch structure determination is crucial for understanding its properties and applications. However, method-dependent variations in size determination can lead to ambiguous interpretations. This study investigates the ambiguities in starch structure determination by evaluating the variation in size of four commercial branched starches as determined by average molar mass, gyration radius, hydrodynamic radius, and chain-length distribution. The starches were analyzed using high-performance size-exclusion chromatography (HPSEC) coupled with multi-angle laser light scattering (MALLS) and refractive index detector (RI), and after debranching by HPSEC-RI and high-performance anion-exchange chromatography (HPAEC) with pulsed amperometric detector (PAD). MALLS-derived MW values for amylose and amylopectin were higher than those obtained using the hydrodynamic volume method. The molecular weight of amylopectin chains, determined by the degree of polymerization (DP), ranged between 2.1 and 2.9 × 103 g/mol for short chains, and between 4.1 × 103 and 1.1 × 104 g/mol for long chains. Differences in amylopectin chain content were observed between HPSEC-RI and HPAEC-PAD, highlighting the complementary nature of these techniques. The study underscores the need for standardizing chromatography-based methodologies in starch research, particularly with the advent of new technologies.

Mechanism of maltogenic α-amylase modification on barley granular starches spanning the full range of amylose

Amylopectin (AP)-only (APBS), normal (NBS), and amylose (AM) only (AOBS) barley starches were selected here to investigate catalysis pattern of maltogenic α-amylase (MA) on hydrolyzing AP and AM granular starches. MA shortened starch side chains with degree of polymerization (DP) 11–30. MA-treated APBS exhibited porous granular structures and dramatically increased degree of branching (DB, 17–20 %), and reduced ordered degrees, suggesting high hydrolysis and transglycosylation activities of MA. MA-treated NBS showed less pronounced porous structures and slightly increased DB (2–4 %), indicating high hydrolysis but low transglycosylation activities. AOBS displayed minimal changes in DB (0.2–0.3 %) and starch structures, implying low hydrolysis and transglycosylation activities. Therefore, MA preferred to attack the AP molecules with abundant glucan substrates with DP 11–30, while AM restricted MA activity likely by creating ineffective binding sites and undergoing rapid reorganization. These findings deepened the understanding of the mechanisms of MA in modifying granular starches with varying AM content.

Effects of photooxidation exposure time on the modification of cassava starch: a comprehensive study on chemical, functional, structural, and morphological properties

Photooxidation is one of the green technologies that can be used to modify starch. This process produces oxidized starch which induces alterations in the starch structure and functional properties. Photooxidation of starch can be influenced by hydrogen peroxide concentration, exposure time, slurry concentration, ultraviolet (UV) intensity, addition of lactic acid, and temperature. This study aims to evaluate the effect of photooxidation exposure time on the chemical, functional, structural, and morphological properties of cassava starch. Cassava starch was modified using a UV catalysator reactor and treated with photooxidation using a combination of hydrogen peroxide and UV irradiation for 15, 30, and 45 min. The result showed that the longer exposure time produced starch with higher amylose, carboxyl contents, solubility, water absorption capacity, oil absorption capacity, and color L*. Moreover, the longer time of the photooxidation process caused a decrease in the pH value, swelling power, and pasting properties. Photooxidation decreased the relative crystallinity values and damaged the granule morphology of the modified cassava starch. These results showed that photooxidation successfully modified cassava starch.

Maltogenic amylase and glucosyltransferase synergistically control the chain structure of rice starch and their effects on rheological properties and functional characteristics of rice milk

Maltogenic amylase (MA) and glucosyltransferase (TG) were used synergistically for the development of rice milk products with low glycemic index (GI), and its storage properties and nutritional functions were evaluated. The structural results showed that MA and TG treatment could effectively reduce the molecular weight of rice starch and increases its overall branching degree, which further affected the storage and nutritional properties of rice milk products. Compared with gelatinized rice milk and rice milk treated with MA or TG, MTRM (treated with MA and TG) had lower paste viscosity, stable storage modulus, and stronger ability to bind water during storage period, indicating that the dual-enzyme treatment significantly improved the retrogradation properties of rice milk and the anti-retrogradation rate reached 76.12%. In vitro studies showed that dual-enzyme treatment significantly increased the resistant starch content of rice milk to 39.46%, thereby reducing its predicted glycemic index to 53.85, improving its antioxidant properties and contributing to the proliferation of short-chain fatty acids produced bacteria. Notably, MTRM significantly elevated butyrate content which showed a better prebiotic effect. This research provides new approaches for the preparation of low-GI rice-based beverages.

Influence of the induced Na+/Cl− ionic polarization effects on multi-scale structures of maize starch during radio frequency heating

Influence of the induced Na+/Cl− ionic polarization effects on multi-scale structures of maize starch during radio frequency heating

Inhibitory effect of different degree of polymerization inulin on the retrogradation of rice starch gels and fresh rice noodles

This experiment investigated the effects of inulin (IN) with different degrees of polymerization at various addition levels on the water distribution, textural properties, microscopic and molecular structure, cooking quality, and sensory evaluation of rice starch (RS) and fresh rice noodles (FRN) during storage. The results showed that the addition of three kinds of IN significantly reduced the transverse relaxation time T2 of the starch gels system during storage, effectively combined the water molecules in the system. Meanwhile, the addition of IN reduced the increase of starch gels hardness during storage, inhibiting the retrogradation of the starch gels. Fourier transform infrared results further confirmed that IN could suppress the retrogradation behavior of starch during storage by controlling the rearrangement or recrystallization of starch molecular chains. The scanning electron microscopy results of FRN after 7 d of storage showed that the addition of IN enhanced the water retention capacity of FRN during the retrogradation process, which was consistent with the water distribution results. Furthermore, all three kinds of IN improved the cooking and sensory quality of FRN during storage, and the lower the degree of polymerization, the better the anti- retrogradation effect and the quality of the FRN.

Study on the effects of endogenous polyphenols on the structure, physicochemical properties and in vitro digestive characteristics of Euryales Semen starch based on multi-spectroscopies, enzyme kinetics, molecular docking and molecular dynamics simulation

Euryales Semen (ES) is a highly nutritious food with low digestibility, which is closely associated with its endogenous phenolic compounds. In this study, five phenolic compounds (naringenin, isoquercitrin, gallic acid, epicatechin and quercetin) with high concentrations in ES were selected to prepare starch-polyphenol complexes. Subsequently, the effects of endogenous polyphenols on the structure, physicochemical properties and digestion characteristics of ES starch were studied using multiple techniques. The addition of phenolic compounds markedly reduced the in vitro digestibility, swelling power, gelatinization enthalpy, while increased the solubility of ES starch. Fourier-transform infrared spectroscopy and X-ray diffraction analysis showed that phenolic compounds interacted with the starch through non-covalent bonds. Five phenolic compounds inhibited α-amylase activity through a mixed competitive inhibition mechanism, with the inhibition potency ranked as follows: quercetin > epicatechin > gallic acid > isoquercitrin > naringenin. The spectroscopic analysis and molecular dynamics simulations confirmed that five phenolic compounds interacted with the amino acid residues of α-amylase through hydrogen bonding and hydrophobic interactions, caused α-amylase static fluorescence quenching, and altered its conformation and microenvironment. This study provides a better understanding of the interaction mechanisms between ES starch and polyphenols, and supports the development of ES as a food that lowers sugar levels.

Rational mutual interactions in starch-lipid-chlorogenic acid ternary systems enable formation of ordered starch structure for anti-digestibility during hot-extrusion 3D printing: Based on the nonlinear rheology and molecular simulation

Rational mutual interactions in starch-lipid-chlorogenic acid ternary systems enable formation of ordered starch structure for anti-digestibility during hot-extrusion 3D printing: Based on the nonlinear rheology and molecular simulation

Retrogradation Behavior of Cassava Starch Modified by Different Surface Properties Nano‐Silica under Combined Actions of Tensile and Ultrasound

AbstractThe combined actions of tensile and ultrasound on the melting enthalpy, retrogradation kinetics, spherical morphology, crystal structure, thermal stability, hydrophilicity, and molecular chain of thermoplastic cassava starch (TPS) containing different surface properties nano‐silica (SiO2) are investigated. The result indicates that the melting enthalpy of TPS/SiO2 composite and the retrogradation rate increases under combined actions of tensile and ultrasound, and the sample containing hydrophobic nano‐SiO2 is greater than that of hydrophilic nano‐SiO2. The spherulites of TPS/SiO2 composite become obvious, and the contact angle increases; however, the thermal degradation temperature decreases. Under combined actions of tensile and ultrasound, the aggregation of nano‐SiO2 particles in the matrix reduces and the dispersion become uniform. TPS/SiO2 composite presents A+V type crystal structure, and V‐type crystal increases after the combined actions of tensile and ultrasound. The storage modulus, loss modulus, and glass transition temperature of TPS/SiO2 composite increase, and the sample containing hydrophobic nano‐SiO2 is higher than that of sample containing hydrophilic nano‐SiO2.

Effects of microwave vacuum drying on drying characteristics, quality attributes and starch structure of germinated brown rice

Germinated brown rice (GBR) has high nutritional and health-promoting value, but the influence mechanism of microwave vacuum drying (MVD) on the quality properties of GBR is still unclear. This study investigated the effects of MVD parameters including microwave intensities (9, 12, and 15 W/g), drying temperatures (50, 60, and 70 °C), and vacuum pressures (0.03, 0.05, and 0.07 MPa) on the drying characteristics, quality attributes and starch structure of GBR. A falling-rate phase dominated the MVD process of GBR and temperature-controlled MVD significantly preserved the GABA content in GBR. MVD caused microstructural changes with rearrangement and gelatinization of starch granules in GBR. For the GBR under MVD, increasing the drying temperature resulted in a significant decrease in enthalpy (ΔH) and an increase in the degree of starch gelatinization (DSG) (P < 0.05), however, no significant effect of microwave intensity and vacuum pressure on ΔH and DSG (P > 0.05) was found. MVD reduced the relative crystallinity but hardly changed the crystal type or formed functional groups of starch molecules in GBR. Overall, temperature-controlled MVD conduced to the final quality of GBR. This study may provide a potential method to improve the quality attributes of GBR in product development applications.

Effects of microwave treatment on structural and functional properties of germinated corn starch.

Measuring the germination index of corn, and gelatinization index, thermodynamic properties, long-range structure, short-range structure and particle morphology of corn starch, the study aimed to investigate the effects of different microwave (MW) treatment on the structural and functional properties of germinated corn starch. The results indicated that after appropriate MW treatment, the germination indices (germination rate, germination potential, sprout length and sprout weight) of germinated corn starch were improved after 7 days of germination. In addition, MW treatment also affected the structure of germinated corn starch. MW treatment could reduce the relative crystallinity of starch, but did not change the crystal type and the peak position of each absorption peak in Fourier transform infrared spectra. In addition, rapid visco-analysis and differential scanning calorimetry results showed, respectively, that MW treatment decreased the peak viscosity of germinated corn starch and increased the gelatinization temperature. Finally, MW treatment made the starch surface become rough, destroyed the starch particle structure and produced random cracks and voids. Overall, the present study proves that appropriate MW treatment is an effective measure for the modification of germinated corn starch, and provides a theoretical basis for the application of MW technology in germinated corn products. © 2024 Society of Chemical Industry.

Comparison of Structure and Physicochemical Properties of Starches from Hybrid Foxtail Millets and Their Parental Lines

The structure and physicochemical properties of starch were important factors to determine the quality of foxtail millet. While hybrid foxtail millet has made greater progress in yield, it has made slower progress in quality than conventional foxtail millet with a more complex genetic base, which was jointly influenced by the parents. However, there were no reports on the comparison of the starch structure and physicochemical properties of hybrid foxtail millets and their parents. In this study, the amylose content, morphology structure, granule size distribution, X-ray diffraction, short-range ordered structure, pasting properties, and thermal characteristics of starches derived from Changzagu 466 (466), Changzagu 333 (333), Changzagu 2922 (2922) and their parent materials were analyzed. The results showed that compared with male parents, the starches from three hybrid foxtail millets and their female parents had larger average particle size, d(0.1), d(0.5), and gelatinization enthalpy (ΔH), while the amylose content values of three hybrid foxtail millets were 26.0%, 28.8%, and 28.9%, which were between the parents (25.8~27.1%, 25.4~28.8%, and 23.6~29.5%), with conclusion temperature (Tc) being higher than the parents and having a lower breakdown viscosity. The peak viscosity of Changzagu 466 (466) and Changzagu 2922 (2922) was 5235.5 cP and 5190.8 cP, respectively, lower than that of their parents (5321.0~6006.0 cP and 5257.0~5580.7 cP), while the peak viscosity of Changzagu 333 (333) was 5473.8 cP, falling between the parental values (5337.5~5639.5 cP). The cluster analysis results showed that the starch structure and physicochemical properties of hybrid foxtail millet were significantly different from those of female parents, which were mainly influenced by male parents. The findings of this study will establish a theoretical foundation for the enhancement and innovation of high-quality foxtail millet germplasm resources, as well as the development of high-quality hybrid foxtail millet combinations.

Effects of yeast β-glucan on gelatinization, structure and digestibility of potato starch.

Potato starch (PS) is widely used in food, but its application is limited because of its poor heat resistance and easy aging. Therefore, it is necessary to adopt some modification methods to improve its performance and expand its application range. To improve these shortcomings of PS, the effect of yeast β-glucan (YG) at different concentrations (0%, 1%, 2% and 3%, w/v) on the gelatinization, structure and in vitro digestive properties of PS were investigated. The interaction of YG with PS was different because of different molecular weights. The addition of YG reduced the peak viscosity and increased the final viscosity of PS. YG made the texture of PS gel softer, and the effect of low molecular weight YG was more obvious. YG enhanced the thermal stability of PS. Fourier transform infrared spectroscopy showed that YG and PS interacted through hydrogen bonds. In addition, YG reduced the digestibility of PS in vitro. Collectively, the addition of β-glucan to PS can serve as a new approach to enhance the technological properties of PS in food applications. These results will provide theoretical basis for PS to develop into functional food. © 2024 Society of Chemical Industry.

Effect of nitrogen and phosphorus application on starch characteristics and quality of rice with different nitrogen efficiency.

The application of nitrogen and phosphorus fertilizers is an important factors affecting the quality of rice, and different nitrogen-efficient rice varieties show significant differences in their response to nitrogen and phosphorus application. In this experiment, a low-nitrogen-high efficiency variety (Deyou 4727) and a high-nitrogen-high efficiency variety (Jingyou 781) were selected, and the changes in rice quality and differences in starch structure under nitrogen-phosphorus interaction treatments were determined. Appearance, flavor, starch content and thermodynamic properties, endosperm cell arrangement, and starch granule morphology and size were significantly influenced by variety, nitrogen-phosphorus interactions, and their interaction effects. The effect of nitrogen fertilizer on quality was greater than that of phosphorus fertilizer. The whiteness and chalkiness rates of Deyou 4727 first decreased and then increased with increasing nitrogen fertilizer application, wheras the appearance quality of Jingyou 781 increased with increasing nitrogen fertilizer application. Starch crystallinity in Deyou 4727 first increased and then decreased with increasing nitrogen fertilizer application, whereas starch crystallinity in Jingyou 781 increased continuously with increasing nitrogen fertilizer application. The application of phosphorus fertilizer led to an increase in starch crystallinity in both nitrogen-efficient rice varieties, consistent with the response of different rice varieties to nitrogen and phosphorus in terms of appearance and chalkiness. With the increasing application of nitrogen and phosphorus fertilizers, the differences in the physicochemical properties and structure of starch became more significant. High-nitrogen-efficient rice varieties can significantly improve appearance quality under high nitrogen conditions, and the interactions of medium-high nitrogen and low-medium phosphorus can lead to a significant decrease in starch thermal parameters and retention rate, thus improving rice cooking quality. Low-nitrogen-efficient rice varieties can also improve the quality of rice under low-medium-nitrogen conditions with appropriate application of phosphorus fertilizer.

Structural-functional analysis of modified kudzu starch as a novel instant powder: Role of modified technology

Adopting effective methods to modify starch structure for enhanced functional properties has become a pivotal pursuit within the realm of food science. This study investigated the physicochemical and structural properties of ball milling-modified kudzu starch (BS), extrusion puffing-modified kudzu starch (ES), alcohol-alkali-modified kudzu starch (ANS), urea-alkali-modified kudzu starch (UNS), pullulanase-modified kudzu starch (PS), and extrusion puffing-pullulanase-modified kudzu starch (EPS). The d (0.5) value increasing from 10.54 μm (NS) to 83.99 μm (ANS). The Small-angle X-ray scattering (SAXS) characteristic curve of other modified kudzu starch disappeared except for the UNS. The solubility of EPS was the highest, ranging from 73 % to 80 %, significantly higher than that of NS (0 %–1 %). The agglomeration rates of ES and EPS were 0.3 % and 0.6 %, respectively, at a stirring time of 30 s. indicating favorable hydration properties. Flavonoids content in ES increased to 0.1825 mg/g. Moreover, the resistant starch content of modified kudzu starch was increased, ranging from 58.50 %–86.87 %. This study is expected to provide a scientific foundation for selecting optimal modification methods for the production of instant kudzu powder.

Supramolecular structure and in vitro digestive properties of plasma-treated corn starches varying in amylose content

The effects of plasma treatment on the multi-scale structure and in vitro digestibility of maize starch with different amylose contents were systematically evaluated. The results demonstrated that all maize starches' molecular weights (MW) decreased when treated with plasma, among which the MW of waxy maize starch displayed the largest reduction. Plasma treatment led to an increase in the thickness of the semi-crystalline lamellae and double helix proportions of waxy and normal maize starches. However, high-amylose maize starch presented a less ordered structure by plasma treatment. Additionally, larger pores and channels were observed on the surface of plasma-treated waxy and normal maize starch granules. Moreover, deposits were displayed on the surface of high-amylose maize starch granules. These changes increased the in vitro digestibility and hydrolysis rate of three starches after plasma treatment. Notably, plasma treatment caused diverse alterations in the structure and functionality of maize starch varying in amylose content, leading to maize starch with better digestibility, therefore being used as an ingredient for functional foods.

Dual modification of starch: Synergistic effects of ozonation and pulsed electric fields on structural, rheological, and functional attributes

Study evaluated the influence of ozonization (O3) time combined with pulsed electric fields (PEF) on the modification of bean starch structure. O₃ was used at a concentration of 0.045 g/L for 60 min (Oz1) and 120 min (Oz2) both individually and in combination with 30 kV/cm (P30). Carbonyl content was higher than the carboxyl content, especially with prolonged treatment times (Oz2), indicating partial oxidation. Additionally, higher levels of amylose and degrees of polymerization (DP ≥ 37 and DP 25–36) were observed in the oxidized starches, with significant changes only when combined with PEF. The main morphological and structural modifications included the presence of agglomerates, partial gelatinization, reduced crystallinity, and lower IR1047/1022 in the granules treated with PEF + O3. Oxidized starches exhibited higher solubility, resulting in lower values for rheological parameters, with PEF + 2 h of O3 (Oz2P) standing out. It can be used as prebiotics, controlled release agents and a texturizer for gluten-free foods.