Waxy Maize Starch Research Articles

Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach

The effects of different process conditions on the pasting behavior of the 14%, w/w suspensions of high amylose, waxy and normal maize starches at mixing speeds of 50, 160 and 250 rpm with the heating rates of 2.5, 5 and 10 °C/min were investigated. In addition, the impact of the starch mixture with an amylose-amylopectin ratio of 0–70% at 160 rpm and a heating rate of 5 °C/min on the pasting parameters was studied. According to the results, when stirring speed decreased from 250 rpm to 50 rpm, the peak viscosity dramatically increased. Furthermore, both heating and stirring rates significantly affected the pasting properties (p < 0.05). The amylose content of maize starch had a negative correlation with peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity. Besides, syneresis values decreased as amylose content decreased from 70% to 0%. According to the kinetic modelling of pasting curves, starch coefficients were found to be higher than 1 for all starches, indicating that the penetration of water into starch granules increased granule swelling rate. The findings of the present study confirmed that both process conditions and amylose/amylopectin ratio can be optimized without necessity of starch modification to obtain the products with the desired quality.

Effect of repeated heat-moisture treatments on the structural characteristics of nanocrystals from waxy maize starch

The effect of repeated heat-moisture treatment (RHMT) on the structural characteristics of waxy maize starch nanocrystals was investigated. Compared with native waxy maize starch (WMS), waxy maize starch nanocrystals (WMSNs) changed the crystalline pattern from A-type to B-type, and displayed the lower crystallinity (RC), molecular order (MO), enthalpy (∆H) and double-helix (DH) content, indicating a reduction in the long- and short-range orders of starch molecules. Single heat-moisture treatment significantly increased values, including RC, MO, α (power law exponent obtained by SAXS), ∆H, DH, and the melting temperatures (To, Tp and Tc), while repeated heat-moisture treatment further increased values of these parameters except ∆H, indicating the reinforcement of the long- and short-range orders of WMSNs. In addition, repeated heat-moisture treatment also caused a gradual conversion from B-type to “A + B”-type (Cb, Cc to Ca polymorphs in sequence) and finally to A-type crystallites.

Gelatinization, pasting and retrogradation properties of hydroxypropylated normal wheat, waxy wheat, and waxy maize starches

Normal wheat starch (NWS), waxy wheat starch (WWS), and waxy maize starch (WMS) were hydroxypropylated with 3–9% propylene oxide (PO). The objectives of this study were to correlate morphology changes to pasting properties of hydroxypropylated starches and establish the relationship between molar substitution (MS) and degree of retrogradation of the hydroxypropylated starches. Gelatinization temperatures and enthalpy of the starches decreased after hydroxypropylation, and the extent of decrease was positively correlated to MS. Hydroxypropylation reduced retrogradation of the gelatinized starches during cold storage as determined by differential scanning calorimetry, but the effects varied among the starches. For the same level of PO (3 and 5%) reaction, hydroxypropylated WWS retrograded less than WMS. WWS and WMS had no retrogradation after reacted with 6% PO. However, a higher level of PO (9%) was needed to react with NWS, an amylose containing starch, to achieve no retrogradation. Hydroxypropylation promoted the swelling of the starch granules as observed by light microscopy, and Micro Visco-Amylograph results showed that hydroxypropylated starches had lower pasting temperatures and improved hot and cold viscosities.

Stabilization of Pickering emulsions using starch nanocrystals treated with alkaline solution

In this work, Pickering emulsions were successfully prepared using a new Pickering stabilizer prepared from starch nanocrystals by alkaline treatment. Starch nanocrystals produced from different sources (waxy maize starch, NWS; normal maize starch, NCS) were treated with ammonia to investigate the differences in emulsifying properties of the resulting starch nanocrystals (TSNCnc, produced from NCS; TSNCwc, produced from NWS). The results of visual observation and confocal laser scanning microscopy revealed that alkaline treatment increased the Pickering-stabilizing capacity of starch nanocrystals, irrespective of starch type. The droplet size of Pickering emulsion stabilized by TSNCwc was about 5.29 μm, while droplets stabilized by TSNCnc were about 70.52 μm. The big difference between the droplet size of emulsions stabilized by TSNCnc and TSNCwc was attributed to the structural differences between the two kinds of maize starch. The droplet size of Pickering emulsion stabilized by TSNCwc was significantly smaller than that of Pickering emulsion stablilized by SNCwc. Zetasizer, transmission electron microscopy and scanning electron microscopy results showed that alkaline treatment decreased the particle size of starch nanocrystals. The present study paves the way for finding new approaches to prepare starch nanocrystals-based Pickering emulsions possessing small droplet sizes.

Preparation and characterization of waxy maize starch nanocrystals with a high yield via dry-heated oxalic acid hydrolysis

In this study, we prepared waxy maize starch nanocrystals (SNCs) for the first time using dry-heated oxalic acid hydrolysis with or without ultrasonic treatment. The dry-heating treatment was subjected to oxalic acid hydrolysis to produce SNCs with a high yield of 89.6%. Dynamic light scattering showed that the size of the obtained SNCs was 46.58–197.15 nm, and the polydispersion index was 0.28–0.52. Atomic force microscopy investigation found that the SNCs had a major axis of about 211.5 nm and a height of about 9.4 nm. The thermogravimetric analysis revealed that the SNCs’ thermal stability slightly improved compared with that of native starch. X-ray diffraction indicated that the produced SNCs preserved the A-type crystal form of native starch, with the relative crystallinities of 29.52%–42.44%. The newly fabricated SNCs have potential applications in agriculture, cosmetics, and advanced materials.

Effects of reaction condition on glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared from native waxy maize starch

Glycosidic linkage structure, physical–chemical properties and in vitro digestibility of pyrodextrins prepared using different reaction conditions were characterized. Intensification of reaction condition promoted starch hydrolysis and transglucosidation until the solubility of pyrodextrin reached 100%. New branch points were formed including α-1,2, β-1,2, β-1,4, β-1,6 and α-1,6 linkages. Majority of the branch points was α-1,6 and β-1,6 linkages which in together accounted for more than 70% of the total branches. The degree of branching increased at intensified reaction conditions and plateaued at approximately 24%. Exhaustively hydrolyzing pyrodextrin by α-amylase and amyloglucosidase significantly decreased the degree of α-1,4 but not α-1,6 linkages. The retained α-1,4 and α-1,6 linkages were probably protected from enzyme hydrolysis by the non-starch linkages due to steric hindrance. The resistant starch content was positively correlated with the degree of branching of pyrodextrin. The decreased in vitro digestibility of pyrodextrin was attributed to the formation of new glycosidic linkages.

OSA Esterification of Amaranth and Maize Starch Nanocrystals and Their Use in “Pickering” Emulsions

AbstractEmulsions are widely used in food, drug, and cosmetic products. Due to their small size, starch nanocrystals are proposed to stabilize Pickering emulsions. However, this application is effective only when starch nanocrystals offer a strong amphipathic character. Waxy maize and amaranth starch nanocrystals are treated chemically with octenyl succinic acid (OSA) to obtain particles which are able to stabilize of oil‐in‐water emulsions. The emulsification capacity of OSA‐treated starch nanocrystals is compared with the capacity offered by non‐treated starch. It is shown that OSA treatment enhanced the emulsification capacity, and the effect is attributed to the increase of repulsive forces as reflected by ζ‐potential. Compared with nanocrystals obtained from waxy maize starch, amaranth exhibits superior emulsification ability, which is preserved under storage conditions. Overall, the results show that OSA‐treated starch nanocrystals are viable alternatives for the stabilization of emulsion systems.

Effects of electron beam irradiation on the properties of waxy maize starch and its films

Waxy maize starch was irradiated under different doses of radiation (2–30 kGy), and starch physicochemical properties were analysed. Films were subsequently produced from native and irradiated waxy maize starches and their properties were tested. The starch molecular weight markedly decreased with increasing irradiation dose. And the branch chain length, melting temperature, melting enthalpy, and relative crystallinity decreased slightly, especially at an irradiation dose below 15 kGy. This indicated that more α-1,6-glucosidic bonds than α-1,4-glucosidic bonds were cleaved by a low dose of irradiation; hence, more linear chains were released. Films prepared from 10 kGy irradiated waxy maize starch displayed enhanced mechanical properties and increased solubility, owing to a moderate increase in linear starch chains and a decrease in starch molecular weight, respectively. The resulting rapidly-dissolvable films from irradiated waxy maize starch have potential for use in instant food packaging.

Citrate esterification of debranched waxy maize starch: Structural, physicochemical and amylolysis properties

Considering that the content of resistant starch (RS) in original starch is very low, chemical modification is one of choices to increase RS level for enhancing its application. The current study applied debranched waxy maize starch (DBS) to produce a citrate-esterified debranched starch (CADS) and investigated impact of the modification on RS formation. Native starch was also citrate esterified without debranching treatment as the control (CANS). Physicochemical and digestion properties of each sample were characterized, and the results indicated an absorption at 1724 cm −1 in FTIR spectrum was determined in either CADS or CANS, indicating the occurrence of the esterification. Debranching of starch molecules led to a higher degree of substitution (DS) of 0.793 for CADS than CANS. Furthermore, re-association of debranched starch achieved a B type crystalline pattern rather than an A type from its native starch granules. Esterification greatly destroyed crystalline regions until completely disappeared in CADS. The loss of crystalline region was highly consistent with the absence of endothermic peak both in CADS and CANS as revealed by DSC. Hydrolysis rate and digestibility of each sample followed the order: native starch > DBS > CANS > CADS, which may indicate that the introduction of the citric anhydride onto the starch molecules led to an increased space steric hindrance that delayed the enzyme contacting within glucosidic bonds. It could be the first report to prepare a citrate-esterified debranched starch with a higher resistance to amylolysis, and the current investigation may highlight a potent to produce a starch derivative with a higher RS content.

Inclusion of Soluble Fiber in the Gestation Diet Changes the Gut Microbiota, Affects Plasma Propionate and Odd-Chain Fatty Acids Levels, and Improves Insulin Sensitivity in Sows.

The transition from pregnancy to lactation is characterized by a progressive decrease in insulin sensitivity. Propionate increases with dietary fiber consumption and has been shown to improve insulin sensitivity. Recent studies suggest that plasma odd-chain fatty acids [OCFAs; pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0)] that inversely correlated with insulin resistance are synthesized endogenously from gut-derived propionate. The present study investigated the effects of soluble fiber during gestation on gut microbiota, plasma non-esterified fatty acids and insulin sensitivity in sows. Sows were allocated to either control or 2.0% guar gum plus pregelatinized waxy maize starch (SF) dietary treatment during gestation. The SF addition changes the structure and composition of gut microbiota in sows. Genus Eubacterium increased by SF addition may promote intestinal propionate production. Moreover, the dietary SF increased circulating levels of plasma OCFAs, especially C17:0. The SF-fed sows had a higher insulin sensitivity and a lower systemic inflammation level during perinatal period. Furthermore, the plasma C15:0 and C17:0 was negatively correlated with the area under curve of plasma glucose after meal and plasma interleukin-6. In conclusion, dietary SF improves insulin sensitivity and alleviates systemic inflammation in perinatal sows, potentially related to its stimulating effect on propionate and OCFAs production.

Brazilian cheese bread rolls from fermented and native waxy maize starch

ABSTRACT Brazilian cheese bread (CB) rolls are gluten-free bread made from sour cassava starch. They are soft in the center and have crispy crust, reminding of the extruded structure. Although native waxy maize starch (WMS) has higher technologic quality, it has not been used in CB rolls; therefore, this study aimed to investigate the use of WMS and the backslopping fermentation process plus sun drying in WMS to replace sour cassava starch (0, 25%, 75%, and 100%) and the effects on dough development, color, and textural properties. Data were analyzed using variance and Tukey test (p ≤ 0.05%), and the results were set against a commercial product from cassava starch. The better formulation was characterized by proximal composition, sensorial acceptance, and willingness to buy, and data were presented as means and standard deviation. The different statistic parameters included color to redness coordinate, baking expansion capacity, specific volume, hardness, fracturability, and chewiness. The best formulation had 100% of sundried WMS and was microbiologically safe. The proximal composition had lower values than that obtained from the Brazilian Food Database. The product was considered satisfactory as it had a score of more than 7.79 to texture, appearance, and flavor with higher willingness to buy (92.5%). The backslopping fermentation plus SWMS was considered a potential replacement for sour cassava starch.

Feed intake patterns nor growth rates of pigs are affected by dietary resistant starch, despite marked differences in digestion

Current feed evaluation systems often assume that fermented starch (i.e. resistant starch (RS)) yields less energy than digested starch. However, growth rates of pigs fed low and high RS diets are often the same when feed is available ad libitum. This may be explained by its effect on digestive processes changing feeding behavior, and consequently energy utilization. This study aims to investigate the effect of RS on nutrient digestion and digesta passage rate in pigs, in combination with its effect on feeding behavior and growth performance under ad libitum conditions. In experiment 1, 20 male pigs (40 ± 2.82 kg) were fed diets containing either 50% waxy maize starch (low in RS (LRS)) or high-amylose maize starch (high in RS (HRS)), and soluble and insoluble indigestible markers. After 14 days of adaptation to the diets, pigs were fed hourly to reach steady state (6 h), dissected, and digesta were collected from eight segments. From the collected samples, nutrient digestion and passage rate of the solid and liquid digesta fraction were determined. In experiment 2, 288 pigs (80 ± 0.48 kg; sex ratio per pen 1 : 1; boar : gilt) were housed in groups of 6. Pigs were ad libitum-fed one of the experimental diets, and slaughtered at approximately 115 kg. Feed intake, growth and carcass parameters were measured. Ileal starch digestibility was greater for LRS-fed than for HRS-fed pigs (98.0% v. 74.0%; P < 0.001), where the additional undigested starch in HRS-fed pigs was fermented in the large intestine. No effects of RS on digesta passage rate of the solid or liquid digesta fraction and on feeding behavior were observed. Growth rate and feed intake did not differ between diets, whereas feed efficiency of HRS-fed pigs was 1%-unit higher than that of LRS-fed pigs (P = 0.041). The efficiency of feed used for carcass gain did not differ between diets indicating that the difference in feed efficiency was determined by the non-carcass fraction. Despite a 30% greater RS intake (of total starch) with HRS than with LRS, carcass gain and feed efficiency used for carcass gain were unaffected. RS did not affect digesta passage rate nor feeding behavior suggesting that the difference in energy intake between fermented and digested starch is compensated for post-absorptively. Our results indicate that the net energy value of fermented starch currently used in pig feed evaluation systems is underestimated and should be reconsidered.

Thermal, Morphological, and Mechanical Properties of Regular and Waxy Maize Starch Films Reinforced with Cellulose Nanofibers (CNF)

Abstract Biodegradable films were prepared using regular and waxy starch and reinforced with cellulose nanofibers (CNF) from eucalyptus. Both films were characterized by their optical, structural, barrier, thermal and mechanical properties. The films presented a homogeneous, smooth surface without bubbles or cracks and good handling characteristics. Both films showed a mixture of B and V-type diffraction patterns. The water solubility of the samples decreased after the incorporation of nanocellulose. The water vapor permeability for both sources significantly reduced after incorporating nanocellulose at 0.5% and 1%. It is possible to observe that the addition of CNF increased the thermal stability of the starch films. On the other hand, the incorporation of nanocellulose improved either the mechanical resistance of the starch films.

Structural modification and functional improvement of starch nanoparticles using vacuum cold plasma

Starch nanoparticles (SNPs) have become one of the most interesting nanocarriers due to their relatively easy synthesis, biocompatibility, and biodegradability. However, the practical applications of SNPs are limited, as their aggregation reduce their functionality. Here, SNPs obtained by recrystallizing debranched waxy maize starch were modified using oxygen and ammonia vacuum cold plasma (CP). The modified SNPs were measured using Fourier transform infrared spectroscopy, showing a new carbonyl or carboxyl peak at 1720 cm−1. SNPs modified with oxygen CP treatment have negative charges (−21.6 to −15.1 mV). Modified SNPs with diameter ranging from 75.94 to 159.72 nm had good dispersibility without much aggregation. The relative crystallinity of modified SNPs decreased from 44.13% to 33.80%. Moreover, modified SNPs showed high absorption of tea polyphenols, indicating that as nanocarriers, they can accommodate more cargo molecules than primary SNPs. CP modification of SNPs is simple, green, and inexpensive. Modified SNPs can be used as nanocarriers to deliver drug or food components in the food and pharmaceuticals industries.

Understanding the multi-scale structure and digestibility of different waxy maize starches

This work concerns different cultivars of waxy maize starch (WMS), from which a significant correlation between the multi-scale structure and the digestibility has been identified. WMSs show a typical A-type crystalline polymorph. The surface porosity of WMS granules facilitates their digestibility. In contrast, the in vitro digestion results indicate that the resistant starch (RS) content increased with higher contents of amylose, single helices, and surface short-range ordered structures. Resistant starch (RS) was found to be made up of single helices and perfect crystallites formed by the fraction of chains with a degree of polymerization (DP) between 13 and 24. Slowly digestible starch (SDS) consists of single helices. Rapidly digestible starch (RDS) is mainly composed of disordered molecular chains in the amorphous regions of starch. This work reveals the relationship between the multiscale structure and digestibility of different WMSs and can provide guidance for the application of WMSs in food or non-food fields.

370 Dietary soluble fiber increases the intestinal butyrate-producing bacteria, reduces intestinal permeability, and improves metabolic syndrome in sows during perinatal period

Abstract In humans, metabolic and immune changes during the perinatal period also describe metabolic syndrome. Gut microbiota can cause symptoms of metabolic syndrome in pregnant women. Gut microbiota modulations caused by pregnancy nutrition constitute an interesting target in the metabolic status of pregnant individual. However, studies investigating the changes of the metabolic characteristics and gut microbiota in sows throughout pregnancy and lactation are lacking, and the effects of soluble fiber diet during pregnancy on them are still underexplored. Sows were allocated to either control or 2.0% pregelatinized waxy maize starch plus guar gum (SF) dietary treatment during gestation. The metabolic characteristics, gut permeability and inflammation status, and gut microbiota composition and metabolism of sows during pregnancy and lactation were analysed. The plasma levels of hs-CRP and HOMA-IR values were increased in days 109 of gestation (G109) and days 3 of lactation (L3), while dietary SF reduced plasma hs-CRP concentrations and the HOMA-IR values. The levels of plasma zonulin and fecal endotoxin and lipocalin-2 were increased in G109 and L3, while dietary SF reduced elevation of plasma zonulin and endotoxin and fecal lipocalin-2. Next-generation sequencing analysis revealed that dietary SF increased levels of butyrate-producing Ruminococcaceae, Lachnospiraceae, and Oscillospira. The fecal and plasma levels of butyrate were also increased. Additionally, the increased relative abundances of Lachnospiraceae in SF sows negatively correlated with plasma hs-CRP and HOMA-IR while Oscillospira was negatively fecal lipocalin-2. Our data reveal that the sow exhibits a metabolic syndrome and dramatical changes in gut microbiota during perinatal period. Besides, dietary SF has beneficial effects on insulin sensitivity, intestinal permeability and inflammation maybe via increasing butyrate-producing bacteria and butyrate production.

Quinoa starch nanocrystals production by acid hydrolysis: Kinetics and properties

Quinoa starch (QS) acid hydrolysis was investigated, focusing on the kinetics and physicochemical properties of nanocrystals production as a function of temperature (30, 35 and 40 °C). Waxy maize starch (WMS) was hydrolyzed at 40 °C for comparison. QS presented different hydrolysis percentages at 30 °C (63%), 35 °C (73%) and 40 °C (91%), on the fifth day. QS showed faster hydrolysis (first-order rate constant, k = 0.59 day−1) than WMS (k = 0.39 day−1) at 40 °C. Material produced at 30 °C was micrometric-sized and irregularly-shaped while that at 35 and 40 °C, was nanometric-sized and conical and parallelepiped-shaped. The hydrolysis temperature increase did not affect the crystallinity index of quinoa starch nanocrystals (QSNC), whereas zeta potential and Fourier transform infrared spectroscopy band intensities increased, and thermal transition peak temperature and thermal stability decreased when hydrolysis temperature increased. QSNC were produced at 35 and 40 °C with yields of 22.8% and 6.8%, respectively. At 40 °C, QSNC presented smaller sizes than WMS nanocrystals, but also lower yield and crystallinity index.

PROSPECTS FOR THE USE OF PHYSICAL MODIFICATION STARCH IN FOOD PRODUCT TECHNOLOGY WITH COLLOID STRUCTURE

The aim of research is studying the rheological properties of gelatinized starch dispersions based on physical modification starches, depending on technological factors. Realization of the research aim will allow to obtain products (sauces, filler creams for confectionery products, etc.) using physical modification starches that are capable of selling products with specified structural and mechanical indicators, quality and safety indicators. And also ensure the rational use of raw materials, reduce the complexity of the technological process of production of culinary products. The current trends in the development of starch technology for physical modification and their use in food technology are analyzed. A review of literature data has become the background for the use of these starches in food technology, which primarily draws attention to the colloidal stability of food systems. A decrease in viscosity (the tendency ηmax=&gt;ηmin) indicates the destruction degree of structural elements under the influence of mechanical stress and thermolysis. Tapioca starches “Endura”, “Indulge” and waxy maize starch “Prima” have practically the same values η (min) and η (max), which indicates the stability of the structure of gelatinized starch dispersions. This is probably due to the fact that grains with a monodisperse fraction (≈83 %) swell and gelatinize equivalently. A study of the effect of acids on the formation and stability of gelatinized starch dispersions shows that the most pronounced stability is characterized by dispersions based on Prima waxy starch and Endura tapioca. The gelatinized starch dispersions based on corn starch amylopectin exhibit low stability during the maximum peak gelatinization depending on the effect of sugar and acid. A thermodynamic study of physical modification starches wi carried out, which confirms the amount of energy expended on unpacking the starch grain, which confirms the initial gelatinization of starches.

Effect of Mesona chinensis polysaccharide on the retrogradation properties of maize and waxy maize starches during storage

Waxy maize starch (WS) and normal maize starch (NS) were used to investigate the effect of Mesona chinensis polysaccharide (MCP) on the retrogradation properties of maize starch during storage. The rheological properties, water mobility, structural properties and microstructure of samples were investigated. MCP can significantly accelerate the retrogradation of WS and NS, and MCP restricted the water mobility of starch-MCP gels and diminished the decline of the spin relaxation time (T2) during retrogradation storage. In addition, the rheological and low field-nuclear magnetic resonance experiments suggested that the retrogradation of WS-MCP system mainly occurred at the later stage of retrogradation (>7 days), while retrogradation mainly took place earlier (<7days) for NS-MCP system. XRD and FT-IR results also suggested that MCP could promote the formation of more ordered structure in starch-MCP gels during storage. Moreover, SEM observation showed that MCP can better maintain the stability of gel structure during aging storage.

Mechanical properties and antibacterial activities of novel starch-based composite films incorporated with salicylic acid

To control food contamination and meet the growing demand for high quality food, a novel and excellent starch composite film as packing material with optimized physical, mechanical properties and antimicrobial activity was produced in this paper. Starch-based composite films incorporated with salicylic acid (SA) and waxy maize starch nanoparticles/κ-carrageenan (WMSNs/KC) were used to achieve antimicrobial activity and improve the mechanical properties. WMSNs were fabricated through enzymolysis and recrystallisation method, followed by individually adding KC to form WMSNs/KC by self-assembly, and used as a nanofiller and stabilizer to be incorporated into hydroxypropyl tapioca starch-based films at a concentration of 0–9%. Characterization of macromorphology and scanning electron microscope indicated the starch composite films with WMSNs/KC were smooth, uniform, and transparent. X-ray diffraction pattern and Thermogravimetric analysis also showed strong interactions such as hydrogen bond formation among films, WMSNs/KC and SA. Compared with the pure starch-based films, the composite films reinforced by the addition of WMSNs/KC significantly increased the tensile strength, water vapor barrier and thermal stability, while the transparency and elongation at break decreased slightly. Moreover, the starch composite films showed excellent antimicrobial activity for three typical undesired microorganisms in foods, Escherichia coli, Staphylococcus aureus, and Bacillus subtilis.