Crystallinity,Thermal and Morphological Characteristics of Resistant Starch Type III Produced by Hydrothermal Treatment of Debranched Cassava Starch

Cassava starch was debranched using pullulanase and the linear glucans recrystallized by incubation at 60°C or by temperature cycling at 120/60°C, and further subjected to heat‐moisture treatment (HMT). Resistant starch (RS III) contents increased from 21.4 g/100 g in the debranched starch (DS) to 67.3 g/100 g in the debranched starch incubated at 60°C (DRS) and 47.8 g/100 g in the debranched starch subjected to temperature cycling (DCS), and further to 84.8 g/100 g and 88.4% g/100 g in HMT‐DRS and HMT‐DCS, respectively. Total crystallinity varied between 31.4‐59.8% and the crystalline type was C in DS and DRS and A in DCS, HMT‐DRS and HMT‐DCS. The melting properties were characterized by broad endotherms, but the exact melting region and enthalpy were dependent on recrystallization method. The main endothermic peaks of DS and DRS occurred at 103.9 and 109.8°C, respectively, whereas DCS exhibited split endotherms at 113.6 and 138.1°C. Heat‐moisture treatment broadened the endotherms and increased their enthalpies. Scanning electron micrographs revealed surface topography differences related to size and aggregation of individual crystalline bodies.     

Resistant Starch‐rich Powders Prepared by Autoclaving of Native and Lintnerized Banana Starch: Partial Characterization

Powdered preparations enriched in resistant starch (RS) were obtained from native and lintnerized (prolonged acid treatment) banana starches by consecutive autoclaving/cooling treatments. The preparations were tested for indigestible starch content, swelling and solubility properties, thermal analysis and pasting profile. The autoclaved samples had higher RS content than their parental counterparts, but the chemical modification (lintnerization process) allowed development of higher RS proportions (19%, dry matter basis, dmb). The autoclaved samples (RS‐enriched products) showed similar swelling values (α = 0.05) at the temperatures assessed. These RS‐rich products exhibited a lower solubility in water than the corresponding raw materials. The peak temperatures of the thermal transition were 155.5 and 145.8°C for native autoclaved and lintnerized autoclaved starch, respectively. These values indicate that RS products have a marked thermal stability. The pasting behavior of the RS products was less pronounced than that of the raw counterparts. Hence, their potential use as processed food ingredients should not impact final product viscosity. These RS‐enriched products appear suitable for the formulation of functional foods.     

Physicochemical and Functional Properties of Cross‐linked Banana Resistant Starch. Effect of Pressure Cooking

A resistant starch (RS)‐rich powder was prepared from phosphate cross‐linked banana starch. Serial autoclaving and cooling treatments of this cross‐linked material were also made. The powders were evaluated for chemical composition, resistant starch content, thermal characteristics, as well as for swelling and solubility properties. The parental cross‐linked starch had similar lipid and protein contents than its autoclaved counterpart, but the ash content decreased after autoclaving, a pattern that is in agreement with the low phosphorus index and degree of substitution recorded in the autoclaved preparation. Although the RS content in the autoclaved cross‐linked product was lower than in the non‐autoclaved starch, the autoclaved product still exhibited a remarkable indigestibility. The peak temperatures of gelatinization were 86.6 and 68.5ºC for cross‐linked and autoclaved cross‐linked starch, respectively. At low temperatures the autoclaved modified starch exhibited greater swelling values than its cross‐linked counterpart. The pattern of solubility values resembled the swelling behavior of both samples. The autoclaved cross‐linked banana starch appears suitable for the formulation of foods requiring none or moderate further heat treatment.     

Physiochemical,Pasting, and Thermal Properties of Starch Isolated from Different Barley Cultivars

Starches from eight different barley cultivars were isolated and evaluated for their physiochemical, thermal, and pasting properties. The amylose content varied significantly among cultivars and ranged from 21.0 to 28.3%. The majority of the starch granules were of the B-type (20 to 40 μm) in size and accounted for 50.5 to 61.6% of the total granules. The starch gel from RD-2052 showed the highest firmness (0.55 N). The pasting behavior of starch varied significantly; the PL-172 cultivar showed the highest peak viscosity (2622 cP) while it was lowest for RD-2035 (1913cP). The time to peak of pasting properties exhibited a significant (p ≤ 0.05) negative correlation with water solubility index (r =??0.74). The pasting temperature showed a significant (p ≤ 0.05) positive correlation with water binding capacity (r = 0.73) and significant negative correlation with water solubility index (r =??0.82). The highest enthalpy of gelatinization (ΔH) was exhibited by DWR-28 cultivar (4.9 J/g). Amylose content showed a significant (p ≤ 0.01) negative correlation with ΔH (r =??0.90). A significant (p ≤ 0.01) positive correlation was observed between gelatinization temperature range and water binding capacity of starch (r = 0.85).     

Gelatinisation Characteristics and Enzyme Susceptibility of Different Types of Barley Starch in the Temperature Range 48–72°C1

The gelatinisation temperatures, pasting characteristics and enzymic susceptibilities in the temperature range 48–72°C of normal, high amylose, low amylose and zero amylose barley starches were determined. Normal starches had the lowest gelatinisation temperatures, but low and zero amylose starches had the lowest pasting temperatures. Normal starches were the most readily soluble in water at 48–60°C in the presence of a mixture of α‐amylase, β‐amylase and limit dextrinase and were most readily broken down to reducing sugars by these enzymes. High amylose starch was the most resistant to enzymic hydrolysis in the temperature range 48–72°C and, hence, produced the lowest level of reducing sugars.     

Extraction,Physicochemical and Compaction Properties of Tacca Starch — a Potential Pharmaceutical Excipient

Some physicochemical properties of tacca starch (Tacca leontopetaloides, Taccaceae) have been examined and the results compared to those of maize and potato starches. Tacca starch was found to have a higher amylose content than maize starch but a lower content than potato starch. The starch granules were small (average particle size 3.5 μm) relative to maize and potato starches and were predominantly polyhedral with edges. The gelatinisation characteristics except from the temperature were similar to those of maize starch but much higher than those of potato starch. Tacca starch had relatively higher swelling power and solubility than the other starches. Its features in the formation of compacts (tablets) were comparable to those of maize starch with tacca starch being more resistant to deformation.     

Pea Starch: Composition,Structure and Properties — A Review

Recently, pea has developed into a major protein crop in Western Canada. In the search for new food protein resources, small commercial facilities in Canada have engaged in manufacturing protein concentrates from pea by air classification or wet milling techniques. However, the major products from these processes are either crude or refined pea starches. Pea starch has been utilized almost exclusively for industrial application. A major factor, which has an adverse effect on the widespread utilization of pea starch in food industry, it its high extent of retrogradation. This review summarizes the present knowledge on composition, structure and physiochemical properties of smooth and wrinkled seeded pea starches with a view to providing suggestions for needed research to improve the utilization of pea starches in the food industry.     

Production of a Novel Virus‐Resistant Barley Line Introgression to the ryml Locus with High Malting Quality Using DNA Marker Assisted Selection

The rym1 is completely resistant to the Barley yellow mosaic virus (BaYMV)‐I, ‐II, the Barley mild mosaic virus (BaMMV)‐Ka1 and ‐Na1, and is acceptably resistant to BaYMV‐III. However, in breeding programs for BaYMV resistance, rym1 was not commonly introgressed into the established cultivars. This present study introduces a novel resistant gene, rym1, to a malting barley variety, ‘Mokkei 01530’, which was bred from a cross between a donor for rym1, ‘Y4’ line and a high malting quality variety, ‘Haruna Nijo’. This paper describes the malting quality and the agronomic performance of the line. The results indicate that ‘Mokkei 01530’, carrying rym1, is completely resistant to BaYMV‐I and has an acceptable level of resistance to BaYMV‐III. In comparison with its high quality parent, ‘Haruna Nijo’, the malt produced by ‘Mokkei 01530’ had similar levels of all malting quality characteristics. Furthermore, its agronomic performance was similar to ‘Haruna Nijo’.     

Resistant starch type 4‐enriched diet lowered blood cholesterols and improved body composition in a double blind controlled cross‐over intervention

A metabolic health crisis is evident as cardiovascular diseases (CVD) remain the leading cause of mortality in the United States. Effects of resistant starch type 4 (RS4), a prebiotic fiber, in comprehensive management of metabolic syndrome (MetS) remain unknown. This study examined the effects of a blinded exchange of RS4‐enriched flour (30% v/v) with regular/control flour (CF) diet on multiple MetS comorbidities. In a double blind (participants–investigators), placebo‐controlled, cluster cross‐over intervention (n = 86, age≥18, 2–12 week interventions, 2‐week washout) in the United States, individuals were classified as having MetS (With‐MetS) or not (No‐MetS) following International Diabetes Federation (IDF)‐criteria. RS4 consumption compared with CF resulted in 7.2% (p = 0.002) lower mean total cholesterol, 5.5% (p = 0.04) lower non‐HDL, and a 12.8% (p < 0.001) lower HDL cholesterol in the With‐MetS group. No‐MetS individuals had a 2.6% (p = 0.02) smaller waist circumference and 1.5% (p = 0.03) lower percent body fat following RS4 intervention compared to CF. A small but significant 1% increase in fat‐free mass was observed in all participants combined (p = 0.02). No significant effect of RS4 was observed for glycemic variables and blood pressures. RS4 consumption improved dyslipidemia and body composition. Incorporation of RS4 in routine diets could offer an effective strategy for public cardio‐metabolic health promotion.     

Screening Method for Novel Rice Starch Mutant Lines Prepared by Introducing Gene Encoding Starch Synthase IIa and Granule-bound Starch Synthase I from Indica Cultivar into a Branching Enzyme IIb-Deficient Mutant Line

The structure and properties of starch reserves in rice seeds are strongly affected by deficiencies in specific starch biosynthetic enzymes, which are highly expressed in storage tissues. Rice lines with unique seed starches should be utilized for food and industrial applications in the near future. We are currently developing novel rice mutant lines with distinct starch properties by introducing specific genes from different cultivars into mutant lines and by producing multiple combinations of single mutant lines. Obtaining the homozygous genotypes of the target genes is necessary during the screening process of these materials. In this study, we developed an effective, accurate screening method for identifying rice lines with novel starch composition. Specifically, we produced a novel mutant line in which we introduced genes encoding starch synthase IIa (SSIIa) and granule-bound starch synthase I (GBSSI) from indica cultivar into a starch branching enzyme IIb (BEIIb)-deficient mutant line.     

Resistant starch and thermal,morphological and textural properties of heat‐moisture treated rice starches with high‐, medium‐ and low‐amylose content

This study investigated the effects of heat‐moisture treatment (HMT) on the resistant starch content and thermal, morphological, and textural properties of rice starches with high‐, medium‐ and low‐amylose content. The starches were adjusted to 15, 20 and 25% moisture levels and heated at 110°C for 1 h. The HMT increased the resistant starch content in all of the rice starches. HMT increased the onset temperature and the gelatinisation temperature range (T_finish–T_onset) and decreased the enthalpy of gelatinisation of rice starches with different amylose contents. This reduction increased with the increase in the moisture content of HMT. The morphology of rice starch granules was altered with the HMT; the granules presented more agglomerated surface. The HMT affected the textural parameters of rice starches; the high‐ and low‐amylose rice starches subjected to 15 and 20% HMT possessed higher gel hardness.     

Dry Fractionation Methods to Produce Barley Meals Varying in Protein, Beta-Glucan, and Starch Contents

ABSTRACT:  Barley contains several valuable nutrients including beta-glucan (BG), protein, and starch. Each has additional value when concentrated. Dehulled and hulless barleys were sequentially pearled for 1 to 6 cycles, each with 8% removal. The 6 pearled kernels and the initial kernel were subjected to impact or abrasive milling, followed by sieving with a series of U.S. standard sieves. Results of pearling fines show that protein was most concentrated in the outer area, and decreased all the way toward the core area (near 100% surface removal). Starch showed an opposite trend. BG followed the starch trend, but reached a peak at about 60% surface removal. Upon milling and sieving of kernel samples, genotype and particle size had significant effects on nutrient contents in sieved fractions. The pearling cycle had significant effects on protein and starch contents but little effect on BG content, while the milling method had significant effects on protein and BG contents but little on starch content. Abrasive milling produced sieved fractions with much higher variation in protein content than impact milling, but the opposite effect was observed for shifting BG content. Mass frequency influenced more on recovery rates of nutrients than their concentrations in individual fractions. When the recovery rate was also taken into consideration, pearling alone was found to be the most effective way to enrich protein in barley kernels. However, a combination of pearling with the method of milling and sieving was needed for maximally shifting BG and starch contents.
PRACTICAL APPLICATIONS: Although dry fractionation is the method of choice for separating barley into fractions with varying levels of protein, BG, and/or starch, selection of a specific single or combined method is needed for achieving maximum shifts of a particular nutrient. Such information is significant to those who use dry fractionation methods to enrich protein, BG, and/or starch.     

Rheological,Physical, and Sensory Attributes of Gluten‐Free Rice Cakes Containing Resistant Starch

In this study the effect of resistant starch (RS) addition on gluten‐free cakes from rice flour and tapioca starch physical and sensorial properties was investigated. Increase in RS concentration made cake batters less elastic (drop of G'(ω), G''(ω) values) and thinner (viscosity decreased). Cakes specific volume increased with an increase in RS level and was maximized for 15 g/100 g RS, although porosity values were significantly unaffected by RS content. Crumb grain analysis exhibited a decrease in surface porosity, number of pores and an increase in average pore diameter as RS concentration increased. During storage, cake crumb remained softer in formulations with increasing amounts of RS. Sensory evaluation of cakes demonstrated the acceptance of all formulations, with cake containing 20 g/100 g RS mostly preferred. Gluten‐free cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of RS.     

Comparison of Size Characterization of Barley Starch Granules Determined by Electron and Optical Microscopy,Low Angle Laser Light Scattering and Gravitational Field-Flow Fractionation

Several methods were used for the characterization of starch granules isolated from barley kernels. A procedure based on a combination of alkaline digestion, toluene treatment and filtration over sieves with pore diameters of 70 and 40 μm was used for isolation and purification of starch granules from kernels. The released starch granules were characterized by various methods: scanning electron microscopy (SEM), image analysis of optical microscopy data (IAOM), low angle laser light scattering (LALLS), and gravitational field-flow fractionation (GFFF). All methods showed the bimodal size distribution of the isolated starch granules, however, they differed in the ratio of large and small starch granules. LALLS and GFFF were also used for determination of the ratio of large and small starch granules (ratio A/B) isolated from two malting barley cultivars Kompakt and Akcent. Both techniques determined the higher ratio A/B for the cultivar Akcent. SEM was also used to examine the extent of digestion. The micrographs indicate that a significant proportion mainly of small granules are still embedded into residues of endosperm and a more extensive digestion must be performed to release all starch granules from barley kernels.     

Physicochemical,Microstructural, and Antibacterial Properties of β‐Chitosan and Kudzu Starch Composite Films

Abstract: This study investigated physicochemical, microstructural, and antibacterial properties of β‐chitosan–kudzu starch composite films with addition of 0%, 20%, 60%, or 100% kudzu starch (w starch/w chitosan) in 1% chitosan solution. Molecular interactions between chitosan and kudzu starch and the crystal structure of the films were also determined. Adding 60% kudzu starch reduced water vapor permeability and solubility of pure β‐chitosan film by about 15% and 20%, respectively, whereas mechanical strength and flexibility of the film were increased about 50% and 25%, respectively. Micrograph showed that β‐chitosan film was totally amorphous, and the composite films generally became rougher with more starch added. Fourier transform infrared and X‐ray diffraction spectra showed that the 2 film‐forming components were compatible with each other. Pure β‐chitosan film resulted in 9.5 and 11.5 log CFU/mL reduction in Escherichia coli and Listeria innocua based on plate count method, respectively. Addition of kudzu starch reduced the antibacterial activity of film, but still achieved 8.3 and 10.3 log CFU/mL reduction in E. coli and L. innocua, respectively when kudzu starch to chitosan weight ratio was 1:1. Reduced antibacterial activity might attribute to the interaction of amino groups in β‐chitosan with the hydroxyl groups in kudzu starch. This study demonstrated that kudzu starch effectively improved water barrier of β‐chitosan film, and the composite films retained strong antibacterial ability. Practical Application: One percent of β‐chitosan containing 60% kudzu starch (w/w chitosan) composite films possessed better mechanical and water barrier properties than pure β‐chitosan films, and showed strong antibacterial activity against both Gram‐positive and Gram‐negative bacteria. The films may be used as wraps or coatings to prolong the shelf life of different foods or other similar applications.     

The Effects of Whole Grain High‐Amylose Maize Flour as a Source of Resistant Starch on Blood Glucose,Satiety, and Food Intake in Young Men

The objective of this study was to determine the dose response effect of whole grain high‐amylose maize (HAM) flour as a source of resistant starch (RS) on blood glucose, appetite and short‐term food intake. In a repeated‐measures crossover trial, healthy men (n = 30, 22.9 ± 0.6 y, BMI of 22.6 ± 0.3 kg/m²) were randomly assigned to consume 1 of 3 cookies once a week for 3 wk. Cookies were control (100% wheat flour), low‐dose (63% wheat flour,37% HAM flour), and high‐dose (33% wheat flour, 67% HAM flour) providing 53.5, 43.5, and 36.3 g of available carbohydrate, respectively. Ad libitum food intake was measured 120 min at a pizza meal, blood glucose and subjective appetite were measured after consumption of the cookie (0 to 120 min) and after the pizza meal (140 to 200 min). Blood glucose concentrations were lower at 30 and 45 min after high‐dose treatment, and at 120 min after both high‐ and low‐dose treatments compared to control (P < 0.05). Blood glucose AUC before the pizza meal (0 to 120 min) was 44% and 14% lower, and higher by 43% and 41% after the pizza meal (140 to 200 min) compared with control. Yet despite the higher response following the meal, cumulative AUC (0 to 200 min) was still 22% lower after the high‐dose treatment (P < 0.05). All treatments equally suppressed subjective appetite and there was no effect on food intake. In conclusion, HAM flour as a source of RS and incorporated into a cookie was associated with better glycemic control in young men.