scholarly journals A study of starch gelatinisation behaviour in hydrothermally-processed plant food tissues and implications for in vitro digestibility

2015 ◽  
Vol 6 (12) ◽  
pp. 3634-3641 ◽  
Author(s):  
Cathrina H. Edwards ◽  
Frederick J. Warren ◽  
Grant M. Campbell ◽  
Simon Gaisford ◽  
Paul G. Royall ◽  
...  
Keyword(s):  
In Vitro Digestibility ◽  
Plant Tissues ◽  
Particle Sizes ◽  
Starch Granules ◽  
Plant Food ◽  
Starch Gelatinisation

Within plant tissues of different particle sizes, the extent of gelatinisation revealed by DSC was related to thein vitrodigestion of encapsulated starch granules.

High-Pressure Homogenization Alters Physicochemical Properties and In Vitro Digestibility of Chinese Yam (Dioscorea Opposita Thunb.) Starch

2018 ◽  
Vol 18 (1) ◽  
pp. 10-15
Author(s):  
Wang Yi-Wei ◽  
He Yong-Zhao ◽  
An Feng-Ping ◽  
Huang Qun ◽  
Zeng Feng ◽  
...  
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
High Pressure Homogenization ◽  
Starch Granules ◽  
Cross Polarization ◽  
Chinese Yam ◽  
Crystal Type

In this study, Chinese yam starch-water suspension (8%) were subjected to high-pressure homogenization (HPH) at 100 MPa for increasing cycle numbers, and its effect of on the physicochemical properties of the starch was investigated. Results of the polarizing microscope observations showed that the starch granules were disrupted (i.e. greater breakdown value) after HPH treatment, followed by a decrease in cross polarization. After three HPH cycles, the crystallinity of starch decreased, while the crystal type remained unaltered. Meanwhile, the contents of rapidly digestible starch and slowly digestible starch were increased. On the contrary, resistant starch content was decreased. Our results indicate that HPH treatment resulted in reduction of starch crystallinity and increase of starch digestibility.

Role of Endogenous Protein in the Spherical Aggregation of Taro Starch Granules upon Spray‐Drying and in In Vitro Digestibility

2019 ◽  
Vol 72 (9-10) ◽  
pp. 1900087
Author(s):  
Eduardo Jaime Vernon‐Carter ◽  
Jose Alvarez‐Ramirez ◽  
Luis A. Bello‐Perez ◽  
Carmen Hernandez‐Jaimes ◽  
Isabel Reyes
Keyword(s):  
Spray Drying ◽  
In Vitro Digestibility ◽  
Starch Granules ◽  
Endogenous Protein

scholarly journals Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4974
Author(s):  
Jia-Lin Liu ◽  
Po-Ching Tsai ◽  
Lih-Shiuh Lai
Keyword(s):  
Structural Characteristics ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
Starch Granules ◽  
X Ray Diffraction ◽  
Relative Crystallinity ◽  
X Ray ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

The influence of hydrothermal treatments on the structural properties and digestibility of water caltrop starch was investigated. Scanning electron microscopy (SEM) showed some small dents on the surface of starch granules for samples treated with heat moisture treatment (HMT), but not for samples treated with annealing (ANN) which generally showed smoother surfaces. The gelatinization temperature of starch was generally increased by hydrothermal treatments, accompanied by a trend of decreasing breakdown viscosity. These results implied the improvement of thermal and shearing stability, particularly for HMT in comparison to ANN. After being cooked, the native and ANN-modified water caltrop starch granules were essentially burst or destroyed. On the other hand, the margin of starch granules modified by HMT and dual hydrothermal treatments remained clear with some channels inside the starch granules. X-ray diffraction revealed that the crystalline pattern of water caltrop starch changed from the CA-type to the A-type and the relative crystallinity reduced with increasing moisture levels of HMT. Results of ANN-modified water caltrop starch were mostly similar to those of the native one. Moreover, water caltrop starch modified with HMT20 and dual modification contained a pronouncedly higher resistant starch content. These results suggested that HMT, ANN, and dual modification effectively modified the functional properties of water caltrop starch.

scholarly journals Nutritional value, total dry matter losses, effluent production and pollutant potential in Brachiaria brizantha cv. Paiaguás grass

2021 ◽  
Vol 73 (3) ◽  
pp. 675-683
Author(s):  
J.M. Saute ◽  
T.T. Tres ◽  
M.P. Osmari ◽  
S.L. Silva ◽  
J.L.P. Daniel ◽  
...  
Keyword(s):  
Particle Size ◽  
Dry Matter ◽  
Nutritional Value ◽  
Oxygen Demand ◽  
In Vitro Digestibility ◽  
Particle Sizes ◽  
Brachiaria Brizantha ◽  
Aerobic Stability ◽  
Compaction Density

ABSTRACT The objective of the present study was to evaluate losses, production and polluting potential of the effluent, nutritional value and aerobic stability of silages of Brachiaria brizantha cv. Paiaguás grass, in different particle sizes and compaction density in silage. Three theoretical particle sizes (TTP 5; 8 and 12mm) and three compaction densities (DC 550; 600 and 650kg/m3) were evaluated, distributed in a factorial design (3 x 3), with four repetitions. The highest volume of effluent was found in silages with higher compaction densities (600 and 650kg/m3) and lower TTP (5 and 8mm). The highest chemical oxygen demand and biochemical oxygen demand were registered in the treatment with TTP of 5mm and higher DC (600 and 650kg/m3). Greater in vitro digestibility of DM was verified in the silage chopped at 5 and 8mm. There was no break in aerobic stability for 216 hours. Silage with a low compaction density 550kg/m3 and processing with a theoretical particle size of 12mm reduces effluent losses. In general, the nutritional value of Paiaguás grass was not influenced by the treatments. Different particle sizes and compaction density did not change the aerobic stability of silages.

In vitro Digestibility of Native Starch Granules of Samai and Sanwa

1983 ◽  
Vol 35 (7) ◽  
pp. 235-236 ◽  
Author(s):  
R. N. Tharanathan ◽  
S. V. Paramahans ◽  
J. A. K. Tareen
Keyword(s):  
In Vitro Digestibility ◽  
Starch Granules ◽  
Native Starch

Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles

2020 ◽  
pp. 108201322095460
Author(s):  
Md. Hasan Waliullah ◽  
Taihua Mu ◽  
Mengmei Ma ◽  
Jingwang Chen
Keyword(s):  
Particle Size ◽  
Adsorption Capacity ◽  
Functional Properties ◽  
Ultrafine Particles ◽  
Water Solubility ◽  
In Vitro Digestibility ◽  
Particle Sizes ◽  
Water Holding ◽  
Physicochemical And Functional Properties

The structural, physicochemical, and functional properties of potato residue with different mesh sizes (<180 µm, <150 µm, <106 µm, <75 µm, ultrafine) obtained from starch isolation were investigated, and its effects on the shear strength, tensile strength, cooking time, and in vitro digestibility of 5% potato residue-based starch noodles were further compared. The results showed that the protein, ash, dietary fiber, water holding capacity, and water solubility of fractionated potato residue were decreased with decreasing particle size, while the starch, fat, polyphenols, and α-amylase activity inhibition ratio were increased. Ultrafine particles exhibited the highest phenolic content (2.26 mg chlorogenic acid equivalent/g), glucose adsorption capacity (7.03 mmol/g), cholesterol adsorption capacity (16.54%), and better performance on starch noodles formulation. However, oil holding capacity and microstructure did not show any significant differences. Therefore, potato residues with desired particle sizes could be successfully used to develop fiber-enriched food products for reducing food waste.

In vitro digestibility of rice starch granules modified by β-amylase, transglucosidase and pullulanase

2019 ◽  
Vol 136 ◽  
pp. 1228-1236 ◽  
Author(s):  
Hui Li ◽  
Jiahao Li ◽  
Yu Xiao ◽  
Bo Cui ◽  
Yishan Fang ◽  
...  
Keyword(s):  
Rice Starch ◽  
In Vitro Digestibility ◽  
Starch Granules

scholarly journals Physicochemical properties of tarap (Artocarpus adoratisimus) starch

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 602-611
Author(s):  
Noorfarahzilah M. ◽  
L. Jau-Shya ◽  
A.H. Mansoor ◽  
M.H.A. Jahurul ◽  
M.R. Umi Hartina ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Physicochemical Characteristics ◽  
Industrial Applications ◽  
Pasting Properties ◽  
In Vitro Digestibility ◽  
Starch Granules ◽  
Good Potential ◽  
Total Starch ◽  
Granule Diameter

The objective of the research was to investigate the physicochemical characteristics of Tarap fruit starch. In this study, young Tarap fruit starch was extracted and the percentage of total starch, resistant starch, amylose and amylopectin were determined. Scanning electron microscope was used to evaluate the morphological features of the starch granule. Swelling, pasting, gelatinization, retrogradation and in vitro digestibility were also investigated. A total of 17.85% starch was successfully extracted from unripe Tarap fruit, whereas the amount of total starch and resistant starch were 89.14% and 47.82%, respectively. The amounts of rapid digestible starch and slowly digestible starch were 6.58% and 23.25%, respectively. Results found that the amylopectin content was higher than amylose (77.15% and 11.97%). The starch granules were round and polygon in shapes with smooth surfaces. The average of starch granules size was range from 6.50 to 8.30 μm with 7.4 μm of mean granule diameter. Pasting properties showed that peak viscosity was observed at about 6.5 min at 73.5oC. Tarap starch gelatinization temperatures (onset, 71.63°C; peak, 74.56°C; conclusion, 78.24°C) and enthalpy of gelatinization (ΔHgel) (3.74 J/g) were higher while the retrograded starches show lower retrogradation temperature and enthalpy than native starches. Unripe Tarap starch showed good potential to be utilized as adhesives and thickener for industrial applications.

The role of silicon in forages: A quantitative X-Ray study

1987 ◽  
Vol 45 ◽  
pp. 416-417
Author(s):  
Janet H. Woodward ◽  
D. E. Akin
Keyword(s):  
Sodium Acetate ◽  
Dry Matter ◽  
Acetate Buffer ◽  
Plant Tissues ◽  
Sodium Acetate Buffer ◽  
X Ray ◽  
Dry Matter Digestibility ◽  
Percent Composition

Silicon (Si) is distributed throughout plant tissues, but its role in forages has not been clarified. Although Si has been suggested as an antiquality factor which limits the digestibility of structural carbohydrates, other research indicates that its presence in plants does not affect digestibility. We employed x-ray microanalysis to evaluate Si as an antiquality factor at specific sites of two cultivars of bermuda grass (Cynodon dactvlon (L.) Pers.). “Coastal” and “Tifton-78” were chosen for this study because previous work in our lab has shown that, although these two grasses are similar ultrastructurally, they differ in in vitro dry matter digestibility and in percent composition of Si.Two millimeter leaf sections of Tifton-7 8 (Tift-7 8) and Coastal (CBG) were incubated for 72 hr in 2.5% (w/v) cellulase in 0.05 M sodium acetate buffer, pH 5.0. For controls, sections were incubated in the sodium acetate buffer or were not treated.

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