Influence of prior acid treatment on physicochemical and structural properties of acetylated sorghum starch

Influence of prior acid treatment on acetylation of starch isolated from an Indian sorghum cultivar was investigated. The starch was acid thinned (AT) using 0.1, 0.5, and 1 M HCl for 1.5 h and then acetylated (Ac) with acetic anhydride (8% w/w). The acid thinning and subsequent acetylation appeared to reduce the percentage acetylation as indicated by degree of substitution. Ac‐AT starches exhibited significantly different physicochemical, thermal, pasting, and gel textural properties from those of AT and Ac starches. Starches after dual modification showed higher solubility, lower AM content, gelatinization temperatures, retrogradation, peak viscosity, and gel hardness than native starch. Enthalpy and range of gelatinization were observed to be higher in dual modified starches than native starch. However, no significant changes in granule morphology or crystalline pattern of Ac‐AT starches were observed compared with native starch.     

Physicochemical Properties of Canna edulis Ker Starch on Heat-Moisture Treatment

Canna edulis Ker starch was modified by heat-moisture treatment at moisture levels ranging from 18 to 27 g/100 g starch and its physicochemical properties were investigated. Amylose content, swelling power, solubility as well as water and oil absorption capacity in native starch were higher than in all treated starches. However, alkaline water retention and acid susceptibility of native starch were lower, along with different extent of amylose leaching. The result in the X-ray diffraction measurement revealed that the crystalline type of the starch gradually changed from B-type to A-type, and the degree of crystallinity changed. Investigation on thermal properties showed that the gelatinization enthalpy decreased, whereas the onset temperature, peak temperature, concluding temperature and transition temperature range increased in modified starch than in native starch. In addition, all modified starches exhibited remarkably low values of peak viscosity, hot pasting viscosity and final viscosity, compared to those of native starch.     

Effects of Modification Sequence on Structures and Properties of Hydroxypropylated and Crosslinked Waxy Maize Starch

The effects of modification sequence on chemical structures and physicochemical properties of hydroxypropylated (HP) and crosslinked (XL) waxy maize starch were investigated. The physicochemical properties, including pasting, gelling, and thermal properties, were studied. The chemical structures of dual‐modified starches and their beta‐limit dextrins were characterized with high‐performance liquid chromatography. The HP‐XL starch had higher Brabender viscosity than did the XL‐HP starch at both pH 7 and 3; however, both showed similar gelling properties. Significantly higher onset and peak gelatinization temperatures, gelatinization enthalpy, and lower retrogradation were observed for the HP‐XL starch. The HP‐XL starch also exhibited significantly higher beta‐amylolysis limit and higher content of low molecular weight saccharides in its isoamylase‐debranched starch, suggesting its structure was more accessible to enzymatic attack than the XL‐HP starch. Structural analyses revealed different distribution patterns of modifying groups between the two modified starches. The results indicate that the modification sequence altered the susceptibility to enzymes, changed the locations of substitution, and modified the physicochemical properties of the HP and XL waxy maize starches.     

Pasting and Thermal Properties of Potato and Bean Starches

Starches from potato (Mainechip, ND651-9 and Commercial) and Navy and Pinto bean were isolated and the pasting and thermal properties examined. Analysis by Rapid Visco-Analyzer (RVA) showed potato starches had lower pasting temperatures, higher peak viscosity, and lower setback than bean starches. High intrinsic viscosity values obtained for the potato starch indicated higher average molecular weight for the potato starches compared to the bean starches. Characterization of thermal (gelatinization and retrogradation) properties of starches by Differential Scanning Calorimetry (DSC) showed that potato starches had sharp, well-defined gelatinization thermograms, while bean starches had broad, shallow thermograms with higher peak temperature (Tp). Potato starches required higher gelatinization enthalpies than bean starches. In comparison with gelatinization, the retrogradation thermograms of starches stored at three different temperatures (23,4 and −10°C) were broader and occurred at the lower temperatures. Compared to potato starches, Navy and pinto bean starches showed a higher retrogradation enthalpy at 4 and 23°C storage temperatures, but a lower enthalpy at −10°C.     

Physicochemical Properties of Starches from Lotus Rhizomes Harvested in Different Months

We investigated the physicochemical properties of starches extracted from 8 lotus (Nelumbo nucifera Gaertn.) rhizomes harvested in different months (September 2012 to May 2013). The physicochemical properties of the lotus starches depended on the harvest date. The peak viscosity (PV) in the Rapid Visco-Analyser analysis, and the viscosity at 65 °C (V₆₅) in the rotational viscometer analysis were significantly lower in SEP starch (extracted from the September-harvested sample) than in the other lotus starches. The Spearman’s rank correlation coefficients of potassium ion (K) content vs. V₆₅ and of K content vs. PV were 0.905 and 0.714, respectively, indicating that potassium ions are important for expressing the pasting properties of lotus starch. Principal component analysis suggested that the potassium, magnesium, calcium, and phosphorus contents are important for displaying both the pasting and gelatinization properties of the lotus starches. Meanwhile, the cluster analysis revealed that physicochemical properties of the SEP starch were different from those of the starches harvested in other months.     

Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches

Starches from normal rice (21.72% amylose), waxy rice (1.64% amylose), normal corn (25.19% amylose), waxy corn (2.06% amylose), normal potato (28.97% amylose) and waxy potato (3.92% amylose) were heat-treated at 100 °C for 16 h at a moisture content of 25%. The effect of heat-moisture treatment (HMT) on morphology, structure, and physicochemical properties of those starches was investigated. The HMT did not change the size, shape, and surface characteristics of corn and potato starch granules, while surface change/partial gelatinization was found on the granules of rice starches. The X-ray diffraction pattern of normal and waxy potato starches was shifted from B- to C-type by HMT. The crystallinity of the starch samples, except waxy potato starch decreased on HMT. The viscosity profiles changed significantly with HMT. The treated starches, except the waxy potato starch, had higher pasting temperature and lower viscosity. The differences in viscosity values before and after HMT were more pronounced in normal starches than in waxy starches, whereas changes in the pasting temperature showed the reverse (waxy > normal). Shifts of the gelatinization temperature to higher values and gelatinization enthalpy to lower values as well as biphasic endotherms were found in treated starches. HMT increased enzyme digestibility of treated starches (except waxy corn starch); i.e., rapidly and slowly digestible starches increased, but resistant starch decreased. Although there was no absolute consistency on the data obtained from the three pairs of waxy and normal starches, in most cases the effects of HMT on normal starches were more pronounced than the corresponding waxy starches.     

Physicochemical Characteristics of Starches from Unripe Fruits of Mango and Banana

Mango and banana starches were isolated from unripe fruits and their morphology; thermal and pasting properties; molar mass and chain length distribution were determined. Mango starch granules were spherical or dome‐shaped and split, while banana starch had elongated granules with a lenticular shape. Amylopectin of both fruit starches had a lower molar mass than maize starch amylopectin; however, mango amylopectin had the highest gyration radius. Banana amylopectin showed the lowest percentage of short chains [degree of polymerization (DP) 6–12] and the highest level of long chains (DP ≥ 37); mango amylopectin presented the highest fraction of short chains, but the level of longest chains was intermediate between those of banana and maize amylopectins. Banana starch presented the highest average gelatinization temperature followed by mango starch and maize starch had the lowest value; a similar pattern was found for the gelatinization enthalpy. The two fruit starches had a lower pasting temperature than maize starch, but the former samples showed higher peak and final viscosities than maize starch. Structural differences identified in the fruit starches explain their physicochemical characteristics such as thermal and pasting behavior.     

Physicochemical properties of high amylose rice starches purified from Korean cultivars

The physicochemical and pasting properties of high amylose rice starches isolated using alkaline steeping method from different Korean rice cultivars, Goamy2 and Goamy, and from imported Thai rice were examined. The protein and lipid contents of the Goamy2 starch were higher than those of the other two starches. The amylose and total dietary fiber contents were ranged from 31.4 to 36.8% and from 6.3 to 8.6%, respectively. Total dietary fiber was positively correlated to amylose content. Water binding capacity was higher in the Goamy2 starch (172.2%) than in the Goamy and Thai rice starches (112.7–115.6%). The swelling power of the Goamy2 starch showed lower values, but its value at 95°C was similar to others because of its rapid increment at 85°C. The granular size of Goamy2 starch was widely distributed compared to those of others. The Goamy2 starch showed a high initial pasting temperature (92.0°C) and low breakdown and setback viscosities. The Goamy and Thai rice starch granules were polygonal‐shaped with A‐type crystals, whereas the Goamy2 starch granules were round‐shaped with B‐type crystals. Goamy and Goamy2 starches showed a single endotherm at 60.8 and 76.0°C for peak temperature and 10.0 and 11.5 J/g for gelatinization enthalpies, respectively. The Thai rice starch presented an endotherm with a shoulder peak at 68.3°C (75.3°C for the main peak) and a gelatinization enthalpy of 12.4 J/g.     

Pasting,Thermal, Hydration,and Functional Properties of Annealed and Heat-Moisture Treated Starch of Sword Bean (Canavalia gladiata)

The effects of annealing (ANN) and heat-moisture treatments (HMT) on the physicochemical and functional properties of Sword bean starches were investigated. The pasting properties differ significantly among the starches, with peak viscosity ranging from 399.17 RVU to 438.33 RVU; however, all the starches exhibited ‘Type C’ class with restricted swelling. The HMT starches had the highest gelatinization temperature, while change in enthalpy of gelatinization, ΔH_gel of the native starch, was higher (13.82 J/g) than that of the modified starches (1.39–6.74 J/g). The solubility and swelling power of all the starches increased as the temperature increased. The oil and water absorption capacity of the starches ranges between 3.24–3.91 g/g and 2.42–3.35 g/g, respectively. HMT (at 25 and 30% moisture level) changes the X-ray diffraction pattern of the starch from Type ‘B’ to Type ‘C’. The Scanning electron micrograph results revealed the starch granules with smooth ellipsoids and indentation in their centre, hydrothermal modification showed little effect on the morphology and size of the granules. Hydrothermal modification improved the physicochemical and functional properties of the starch without destroying the granule of the starch.     

Physicochemical,Pasting, Thermal and Morphological Characteristics of Indian Water Chestnut (Trapa natans) Starch

Starch extracted from Indian water chestnut was investigated for its physicochemical characteristics. The results were compared with those obtained from two commercial starches (corn and potato). The pasting properties were tested in the Rapid Visco Analyser and thermal properties with a differential scanning calorimeter. Water chestnut starch possessed higher breakdown viscosity (BV) and setback viscosity (SV) than corn and potato starches. However, the pasting temperature of water chestnut starch was not significantly different from that of corn starch. Lower ΔH_gel values were obtained for water chestnut starch than for the other two starches whereas the onset, peak and conclusion temperatures of gelatinization (T_o, T_p and T_c) for water chestnut starch were quite comparable with corn starch. Scanning electron micrographs showed similarity in starch granule shape between water chestnut and potato starch with corn starch showing surface wrinkles on starch granule surfaces.     

Physicochemical Properties of Sweet Potato Flour and Starch as Affected by Blanching and Processing

The effects of blanching on physicochemical properties of flours and starches prepared from two varieties of sweet potatoes (Mun‐Kai and Negro) were studied and compared. The pasting temperature and peak viscosity of starches, respectively, were 74 and 80 °C and 381 and 433 RVU. The pasting temperature (74.0‐94.8 °C) of flours was greater than that of starch, depending on the variety and blanching process. However, the peak viscosity (ca. 103‐120 RVU) of flours was lower than that of the corresponding starches. Partial gelatinization of starch granules was observed as a result of a 1‐min blanching. Composition of starch and flour was found to affect swelling power and solubility. The starch content of starches, flours from unblanched sweet potato and flours from 1‐min blanched sweet potatoes were 97; 66.3 and 74.9; as well as 36.6 and 40.4%, respectively. Amylose content of flours and starches varied from 17.2‐20.8%.     

Characterization of Different Starches Oxidized by Hypochlorite

The effects of starch origin (potato, corn, and rice starches) and hypochlorite level (NaOCl, 0.8% and 2% w/w) on the structures and physicochemical properties of oxidized starches were investigated. Carboxyl and carbonyl group contents of oxidized starches increased with increasing NaOCl level, with potato starch having the highest and corn starch having the lowest carboxyl groups content at both NaOCl levels. Oxidation generally reduced the pasting temperature and viscosity of native starches as demonstrated by using a Rapid Visco Analyser. The peak viscosities of oxidized rice and corn starches were higher than those of their native counterparts at 0.8% NaOCl. The morphology of starches was not altered and X‐ray diffraction patterns of all the starches remained unchanged after oxidation. Oxidized starch batters exhibited greater adhesions than did native starch batters, with rice starch batter exhibiting the greatest adhesion. Carbohydrate profiles by high‐performance size‐exclusion chromatography indicated that both amylopectin and amylose were degraded during oxidation. The level of oxidation was largely dependent on the degree of crystallinity of starch and the degree of polymerization of amylose, whereas the adhesion property of oxidized starch was mainly attributed to its granular size and shape.     

Physical Properties of Starch from Two Genotypes of Amaranthus cruentus of Agricultural Significance in China

Starches were isolated from the two genotypes of Amaranthus cruentus most widely cultivated in China, R104 and K112. These starches, plus a corn starch standard were mixed with either distilled water or a 1% NaCl solution and characterized for gelatinization parameters by Differential Scanning Calorimetry (DSC), pasting properties using a Rapid Visco-Analyzer (RVA), and texture of the cooled gels. Significant findings were: 1. A. cruentus starches had higher gelatinization temperature and higher endothermic energy than corn starch; 2. Wide differences in pasting properties were found between the two A. cruentus genotypes, although the waxy line R104 had lower hot-paste viscosity and set-back than K112; 3. The pasting properties (peak viscosity and set-back), of K112 were similar to those of corn starch. 4. In 1% NaCl solution, compared to distilled water, corn starch set-back decreased while that of the A. cruentus starches increased. Where Amaranthus starch is to be used in food processing applications, careful selection of genotype is necessary to achieve desired functionality.     

韧化处理对不同玉米淀粉理化特性的影响

以不同直/支链比例的普通玉米淀粉和蜡质玉米淀粉为材料,在40、50、60℃进行韧化处理,研究韧化处理对玉米淀粉理化特性的影响。结果表明：韧化处理的两种玉米淀粉颗粒形貌有较小变化。韧化处理后,两种淀粉的溶解度和膨胀度随着处理温度的升高而降低;所有韧化处理过的玉米淀粉黏度低于原淀粉,起糊温度高于原淀粉;韧化处理后淀粉的糊化温度升高,热焓变化不大。     

Study on physicochemical characteristics of waxy potato starch in comparison with other waxy starches

The physicochemical properties of wx potato, wx corn, and wx rice starches were examined and compared. wx potato starch displayed the B‐type XRD pattern, whereas wx rice and wx corn displayed the A‐type. Shapes of wx potato starch were oval or slightly round, wx corn and wx rice starch granules were polygonal. AM contents of the three starches were between 1.0 and 1.5%. Rapid viscosity analyzer data showed initial pasting temperatures of wx potato, wx corn, and wx rice starches as 69.6, 75.4, and 76.8°C, respectively, peak viscosity, breakdown, and setback of wx potato starch were 2114, 1084, and 4 mPa s. Using DSC, onset temperature of gelatinization of wx potato starch was 5.5–7.2°C higher than those of wx rice and wx corn starches. The thermal enthalpies of the starches studied in our laboratory were in the range of 0.2268–1.9900 J/g with decreasing order of wx potato > wx corn > wx rice starch.     

Development of oxidised and heat-moisture treated potato starch film

This study investigated the effects of sodium hypochlorite oxidation and a heat-moisture treatment of potato starch on the physicochemical, pasting and textural properties of potato starches in addition to the water vapour permeability (WVP) and mechanical properties of potato starch films produced from these starches. The carbonyl contents, carboxyl contents, swelling power, solubility, pasting properties and gel texture of the native, oxidised and heat-moisture treated (HMT) starches were evaluated. The films made of native, oxidised and HMT starches were characterised by thickness, water solubility, colour, opacity, mechanical properties and WVP. The oxidised and HMT starches had lower viscosity and swelling power compared to the native starch. The films produced from oxidised potato starch had decreased solubility, elongation and WVP values in addition to increased tensile strength compared to the native starch films. The HMT starch increased the tensile strength and WVP of the starch films compared to the native starch.     

Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch

Mung bean starch-water suspension was subjected to high pressure treatment at 120, 240, 360, 480 and 600 MPa for 30 min, and changes in the structure, morphology and some physicochemical properties were investigated. Light transmittance, swelling power and solubility decreased after the high hydrostatic pressure treatment. A significant increase in the peak viscosity, trough viscosity, final viscosity, pasting temperature and setback, and decrease in breakdown viscosity with increase in pressure treatment was observed. The differential scanning calorimeter (DSC) analysis showed a decrease in gelatinization temperatures and gelatinization enthalpy upon high pressure treatments. The X-ray analysis showed that high hydrostatic pressure (HHP) treatment converted starch that displayed the C-type X-ray pattern to the B-type-like pattern. The HHP treatments altered the shape of starch granules and changed their surface appearance according to SEM analysis. HHP treatment (600 MPa, 30 min) caused a completely gelatinize of mung bean starch.     

蔗糖对不同品种赤小豆淀粉性能的影响

以三种不同赤小豆淀粉为原料,通过分析添加蔗糖前后淀粉的糊化性能、热力学性能、消化性能等特性,探究蔗糖对淀粉性能的影响。结果表明：直链淀粉含量较高的珍珠红赤小豆淀粉,具有较大的粒径、较高的峰值黏度和回生值,但其糊化温度和最终黏度较低;当添加10%的蔗糖后,三种淀粉的平均粒径、峰值黏度、凝沉性和快速消化淀粉（Rapidly digestible starch,RDS）显著降低（P<0.05）,而三种淀粉的糊化温度、热焓值、回生值和衰减值却显著增加（P<0.05）;慢速消化淀粉（Slowly digestible starch,SDS）含量除珍珠红赤小豆淀粉外均显著增加（P<0.05）,淀粉凝胶性以及抗性淀粉（Resistant starch,RS）虽有下降,但不显著。蔗糖的添加促进了赤小豆淀粉的回生;抑制了淀粉的糊化、降低了抗老化性和消化性。     

Suitability of pigeon pea and rice starches and their blends for noodle making

The physicochemical and pasting properties of pigeon pea and rice starches were studied to assess their suitability for noodle making. Amylose content, solubility and freeze thaw stability of pigeon pea starch were significantly higher than those of rice starch (p < 0.05). The pasting properties of peak viscosity, final viscosity, breakdown and set back showed higher values for pigeon pea starch, whereas hot paste viscosity and pasting temperature were higher for rice starch. Rice starch noodles revealed less cooking time (4 min) and less percent solids loss, whereas pigeon pea starch noodles had higher cooking time (12 min), higher percentage of water absorbed during cooking, more hardness and cohesiveness. Rice starch noodles scored higher for their transparency and slipperiness over pigeon pea starch noodles. Blending of pigeon pea starch with rice starch had significant effects on the cooking and sensory quality of noodles. Among starch blends, 70:30 blend of the pigeon pea and rice starches respectively resulted in good quality of noodles especially in terms of their higher transparency, slipperiness, overall acceptability and cohesiveness values. Blending of pigeon pea starch with 30% rice starch could produce noodles with superior quality as compared to native pigeon pea and rice starch noodles.     

Characterization of Phosphate Monoester Resistant Starch

The properties and structures of corn, wheat, and potato native starches and their phosphate monoester resistant starches were tested and compared. The results indicated that the resistant starch content, light transmittance, and freeze-thaw stability of the phosphate monoester resistant starch increased after modification. The native starches exhibited much higher peak viscosities compared with resistant starch (RS) and phosphate monoester resistant starches. The phosphate monoester resistant starch from corn and wheat starch exhibited a higher peak and final viscosity and lower gelatinization temperatures compared with the resistant starch, while the peak and final viscosity of the potato phosphate monoester resistant starch samples were lower than that of potato resistant starch. In the FT-IR graph, a new peak at 1244 cm^?1 (P=O bond) was observed for all kinds of phosphate monoester resistant starch.