Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture

2021 ◽

Vol 11 (4) ◽

pp. 12068-12081

Keyword(s):

Ternary System ◽

Intrinsic Viscosity ◽

Shape Factor ◽

Molecular Conformation ◽

Critical Concentration ◽

Wheat Starch ◽

Random Coil ◽

Solution Properties ◽

Cress Seed ◽

Seed Gum

This study aimed to determine the effect of different substitution levels of cress seed gum (CSG, 0-15%) and sucrose (SUC, 0-10%) on the dilute solution properties of native wheat starch (NWS) in terms of intrinsic viscosity, Huggins constant, power-law model slope, berry number, master curve slope, critical concentration, shape factor, and swollen specific volume. In the presence of CSG, the intrinsic viscosity of NWS increased from 0.686 to 0.760 dl/g, the molecular conformation changed from random coil to rod-like, the specific swollen volume enhanced from 0.27 to 0.32 dl/g and the shape factor altered from spherical to prolate. In contrast, sucrose reduced the intrinsic viscosity of NWS to 0.379 dl/g and the specific swollen volume to 0.15 dl/g, altered the conformation to a more random coil and the shape factor to a more compact sphere. In the ternary system, the parameters were close to those of the starch-gum mixture. It can be concluded that CSG overcame the weakening effect of SUC on the NWS solution properties in the ternary system.

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PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

Journal of Medicine and Pharmacy ◽

10.34071/jmp.2018.5.11 ◽

2018 ◽

Vol 8 (5) ◽

pp. 78-84

Author(s):

Uyen Tran Thi Ngoc ◽

Nam Nguyen Khac ◽

Dung Tran Huu

Keyword(s):

Physicochemical Properties ◽

Resistant Starch ◽

Starch Content ◽

Degree Of Substitution ◽

Wheat Starch ◽

Diabetes Treatment ◽

Glucose Response ◽

Swelling Capacity ◽

Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

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Effect of natural fermentation on the structure and physicochemical properties of wheat starch

Carbohydrate Polymers ◽

10.1016/j.carbpol.2019.04.061 ◽

2019 ◽

Vol 218 ◽

pp. 163-169 ◽

Cited By ~ 7

Author(s):

Tong Zhao ◽

Xiaoping Li ◽

Ruizhen Zhu ◽

Zhen Ma ◽

Liu Liu ◽

...

Keyword(s):

Physicochemical Properties ◽

Wheat Starch ◽

Natural Fermentation

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Effects of Reduced Nitrogen Fertilization and Irrigation on Structure and Physicochemical Properties of Starch in Two Bread Wheat Cultivars

Agriculture ◽

10.3390/agriculture11010026 ◽

2021 ◽

Vol 11 (1) ◽

pp. 26

Author(s):

Jingyang Tong ◽

Shujun Wang ◽

Zhonghu He ◽

Yan Zhang

Keyword(s):

Physicochemical Properties ◽

Bread Wheat ◽

Short Range ◽

N Fertilization ◽

Wheat Starch ◽

Transition Temperatures ◽

Starch Granules ◽

Relative Crystallinity ◽

Swelling Power ◽

Use Efficiency

Nitrogen (N) fertilization and irrigation are significant agronomic factors affecting wheat production, but little information is available on the effects of reduced N fertilization and irrigation on internal starch structure and physicochemical properties associated with the quality of wheat-based foods. In this study, reduced N fertilization and irrigation were separately applied to investigate their effects on composition and morphological changes, crystalline and external region structure features, swelling power, and gelatinization characteristics of starch granules in bread wheat, with a high N-use-efficiency and water-saving wheat cultivar Zhongmai 175 and a widely grown cultivar Jingdong 17. Compared with a non-N control, reduced N fertilization did not change the crystallinity type and short-range ordered degree of starch; however, it significantly increased relative crystallinity, swelling power and gelatinization enthalpy, whereas amylose content and transition temperatures were decreased. Under reduced irrigation, more small starch granules with compact arrangements appeared in comparison with non-water control. Relative crystallinity, swelling power and gelatinization enthalpy of starch were increased, whereas short-range ordered degree and transition temperatures were decreased. Moreover, the starch of the two cultivars appeared to differ in response to both the N and water treatments. The findings indicated that reduced N fertilization or irrigation markedly influenced the structure and physicochemical characteristics of wheat starch, providing important information for developing elite cultivars with high N and water use efficiency and outstanding starch quality.

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