scholarly journals Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1104
Author(s):  
Fen Xu ◽  
Liang Zhang ◽  
Wei Liu ◽  
Qiannan Liu ◽  
Feng Wang ◽  
...  
Keyword(s):  
Structural Properties ◽  
Hydrothermal Treatment ◽  
Binding Capacity ◽  
Potato Starch ◽  
Hydroxyl Groups ◽  
Water Binding ◽  
Starch Gelatinization ◽  
Gelatinized Starch ◽  
Amorphous Structures ◽  
Starch Gels

Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.

scholarly journals Optimization studies on pre-gelatinized sweet potato starch influenced by temperature and time

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 25-30
Author(s):  
G.M. Ulfa ◽  
W.D.R. Putri ◽  
K. Fibrianto ◽  
S.B. Widjanarko
Keyword(s):  
Sweet Potato ◽  
Process Model ◽  
Binding Capacity ◽  
Potato Starch ◽  
Sem Analysis ◽  
Gelling Agent ◽  
Water Binding ◽  
Sweet Potato Starch ◽  
Low Solubility ◽  
Central Composite

Starch is a unique polysaccharide that is widely used as a thickener, filler, and gelling agent. Indonesia is one of the largest, sweet potato producers that can be used as a source of starch. Not much is known from the utilization of sweet potato starch because of its less popularity compared to potato or cassava starch. Besides, sweet potato starch in its native state has various disadvantages such as low solubility, low stability, and high retrograde tendency. These starch limitations can be overcome by modifying the starch. Starch pregelatinization is a physical modification method carried out by heating the starch above its gelatinization temperature. This research was aimed to optimize the temperature and time of sweet potato starch pre-gelatinization. The response surface method (RSM) with a central composite design (CCD) was used to create a process model. The use of 59.53°C for 15.00 mins showed that had the most optimum characteristics in solubility, swelling power, and water-binding capacity. SEM analysis also showed that starch had larger starch granules and some granules had melted which shows that partial pre-gelatinization had occurred.

scholarly journals Evaluation of Modified Sorghum Starches and Biodegradable Films

2018 ◽  
Vol 10 ◽  
pp. 11-17
Author(s):  
Bijan Shrestha ◽  
Pramesh K Dhungana ◽  
Sushil Dhital ◽  
Babita Adhikari
Keyword(s):  
Hydrothermal Treatment ◽  
Transmission Rate ◽  
Binding Capacity ◽  
Tensile Force ◽  
Glycerol Concentration ◽  
Biodegradable Films ◽  
Water Binding ◽  
Water Vapour Transmission Rate ◽  
Modified Starches ◽  
Starch Films

The properties of bio-films prepared from sorghum starch using three different modification techniques (hydrothermal treatment (HTT), acid-alcohol treatment (AA) and acetylation (A)) were studied. The physical properties of modified starches were significantly different from unmodified starches. More specifically, acetylated starch had significantly higher swelling power and solubility, where-as HHT starch had the highest water binding capacity. Starch films prepared from hydrothermal treatment had the least solubility (26.15%) and the maximum tensile strength (TS) - (6.50MPa), whereas films prepared from acid-alcohol treated starch had the lowest water vapour transmission rate (WVTR) (720.0 g/m2/d) and acetylated starch film had the maximum elongation (19.03%). The concentration of glycerol, a plasticising agent, affected the properties. The WVTR of the films increased with an increase in glycerol concentration; while tensile force and elongation decreased.

scholarly journals Evaluation of Starch–Protein Interactions as a Function of pH

Foods ◽  
2019 ◽  
Vol 8 (5) ◽  
pp. 155 ◽  
Author(s):  
Ángela Bravo-Núñez ◽  
Raquel Garzón ◽  
Cristina M. Rosell ◽  
Manuel Gómez
Keyword(s):  
Protein Interactions ◽  
Food Processing ◽  
Binding Capacity ◽  
Pasting Properties ◽  
Solid Content ◽  
Water Binding ◽  
Egg Albumin ◽  
Protein Gels ◽  
Starch Gels ◽  
Low Solubility

Protein–starch gels are becoming more common in food processing when looking for enriched foods. However, processing conditions scarcely are considered when producing those gels. The aim of this research was to study the effect of processing pH (4.5, 6.0, and 7.5) on the hydration and pasting properties, gel microstructure, and texture of corn starchy gels made with four different proteins (pea, rice, egg albumin, and whey) at a ratio of 1:1 starch/protein and a solid content of 12.28%. The water binding capacity of the starch–protein mixtures was positively influenced by low solubility of the protein used. Acidic pH decreased the apparent peak viscosity of both starch and starch–protein mixtures, with the exception of starch–albumin blends, which increased it. The gels’ microstructure showed that the uniformity of the protein-enriched gels was dependent on protein type and pH, leading to diverse hardness. In general, the starchy gels containing animal proteins (albumin and whey) were more affected by pH than those obtained with vegetal proteins (pea and rice). Therefore, processing pH might be an advisable method to modify the functionality of starch–protein gels.

scholarly journals DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

2021 ◽  
Vol 22 (14) ◽  
pp. 7276
Author(s):  
Ryszard Rezler
Keyword(s):  
Molecular Structure ◽  
Conformational Changes ◽  
Potato Starch ◽  
Textural Properties ◽  
Instrumental Analysis ◽  
Rheological Parameters ◽  
Water Type ◽  
Dynamic Mechanical ◽  
Fat Emulsions ◽  
Starch Gels

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

scholarly journals The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1646
Author(s):  
Hong Xiao ◽  
Nannan Li ◽  
Longtao Yan ◽  
Yong Xue
Keyword(s):  
Structural Properties ◽  
Cooking Methods ◽  
Volatile Components ◽  
Volatile Profile ◽  
Proton Mobility ◽  
Water Binding ◽  
Damage Degree ◽  
Application Potential ◽  
Sous Vide ◽  
Hydration Characteristics

Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oualaniensis) mantle muscle (SMM) were investigated. Three cooking methods resulted in a dramatic decrease in proton mobility and freedom of protons, the relaxation time T2 decreased after cooking, and the water binding in the SMM was closer, but the SV treatment could retain more water in the SMM. SV resulted in a lower cooking loss (10.8%) than ST (49.0%) and BO (36.7%). Samples treated with SV had a better color and texture, the secondary structure β-fold of the squid protein was damaged by cooking to a certain extent, and the damage degree was BO > ST > SV. Compared with BO and ST, SV treatment caused more damage to the myosin heavy chain, paramyosin, and actin in SMM, improved the tenderness of SMM, and resulted in more regular internal reticular structures and less formation of fibrous structures. Cooking methods can significantly affect the volatile components of SMM, resulting in increasing volatile components or generating new volatile components in SMM including 2-methylbutanal, ethyl 2-methylpropanoate, acetic acid, and propyl methyl ketone in ST and BO samples and 2-methylbutanal, hexanal, and 2,3-pentanedione in SV samples. Therefore, SV resulted in the best quality squids and has substantial industrial application potential.

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

Granular size of potato starch affects structural properties, octenylsuccinic anhydride modification and flowability

2016 ◽  
Vol 212 ◽  
pp. 453-459 ◽  
Author(s):  
Chan Wang ◽  
Chuan-He Tang ◽  
Xiong Fu ◽  
Qiang Huang ◽  
Bin Zhang
Keyword(s):  
Structural Properties ◽  
Potato Starch
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