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.

scholarly journals Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization

Nutrients ◽  
2019 ◽  
Vol 11 (2) ◽  
pp. 371 ◽  
Author(s):  
Zebin Guo ◽  
Beibei Zhao ◽  
Liding Chen ◽  
Baodong Zheng
Keyword(s):  
High Pressure ◽  
Physicochemical Properties ◽  
Pasting Properties ◽  
Deionized Water ◽  
High Pressure Homogenization ◽  
Rat Stomach ◽  
Lotus Seed ◽  
Starch Structure ◽  
Digestion Efficiency

Lotus seed starch (LS), dispersed (3%, w/v) in deionized water was homogenized (0–180 MPa) with high-pressure homogenization (HPH) for 15 min. The effects of HPH treatment on the physicochemical properties of the starch system were investigated. The properties were affected by HPH to various extents, depending on the pressure. These influences can be explained by the destruction of the crystalline and amorphous regions of pressurized LS. The short-range order of LS was reduced by HPH and starch structure C-type was transformed into B-type, exhibiting lower transition temperatures and enthalpy. The LS absorbed a great deal of water under HPH and rapidly swelled, resulting in increased swelling power, solubility and size distribution. It then showed “broken porcelain-like” morphology with reduced pasting properties. Digestion of pressurized LS complex investigated by a dynamic in vitro rat stomach–duodenum model showed higher digestion efficiency and the residues exhibited gradual damage in morphology.

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 In Vitro Starch Digestibility, Rheological, and Physicochemical Properties of Water Caltrop Starch Modified with Cycled Heat-Moisture Treatment

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1687
Author(s):  
Po-Ching Tsai ◽  
Lih-Shiuh Lai
Keyword(s):  
Physicochemical Properties ◽  
Amylose Content ◽  
Starch Content ◽  
Average Molecular Weight ◽  
In Vitro Digestibility ◽  
Weight Average Molecular Weight ◽  
Heat Moisture Treatment ◽  
Moisture Treatment ◽  
Starch Paste

This study focused on the effect of cycled heat-moisture treatment (cHMT) on the in vitro digestibility, rheological, and physicochemical properties of water caltrop starch. The amylose content increased significantly by cHMT, whereas damaged starch content decreased only in the groups with more than two cycles applications. cHMT generally increased the weight-average molecular weight, except for single cycle treatment which showed the reverse result. In thermal properties, the onset temperature (T0), peak temperature (Tp), and conclusion temperature (Tc) increased, while the enthalpy needed to complete the gelatinization was lowered by cHMT. Water caltrop starch paste showed less shear-thinning behavior with cHMT. Meanwhile, the viscosity and tendency to form strong gel were enfeebled with modification. cHMT significantly changed predicted glycemic index (pGI) value, especially in samples that underwent the most cycles of treatment, which showed the lowest pGI compared to native and other treatment. These results suggested that cHMT water caltrop starch was effectively modified and showed diversified properties.

Enzyme-Resistant Dextrin from Chinese Yam Starch for Potential Application in Beverage Industry: Preparation, Physicochemical Properties and In Vitro Digestion

2018 ◽  
Vol 17 (2) ◽  
pp. 140-147
Author(s):  
Luo Shui-Zhong ◽  
Wu Xiang-Zhi ◽  
Xu Pei-Lin ◽  
Pan Li-Hua ◽  
Zheng Zhi ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Raw Materials ◽  
Soft Drink ◽  
In Vitro Digestion ◽  
In Vitro Digestibility ◽  
Manufacturing Cost ◽  
Prolonged Heating ◽  
Chinese Yam ◽  
Resistant Dextrin

Preparation conditions, physicochemical properties and in vitro digestibility of enzyme-resistant dextrin from Chinese yam starches, which are native, easily accessible and cheap raw materials in China, were investigated in the current study. The results showed that the enzyme-resistant fraction content in enzyme-resistant dextrin increased and the whiteness of the enzyme-resistant dextrin decreased with the increasing concentrations of hydrochloric and citric acids and the rising heating temperatures, and the prolonged heating times. Considering the manufacturing cost and the beneficial usage, the enzyme-resistant dextrin produced by heating of Chinese yam starch in the presence of hydrochloric (0.11% dsb) and citric (0.2% dsb) acids at 150°C for 60min was selected. Enzyme-resistant dextrin had a low molecular weight of about 6800 Da and rich “non-digestible” α-1,2 glycosidic bond and was well-soluble in water, stable at pH 3.0–7.0 or after heating at 85°C for 0.5 h showed, high thermal stability and high resistant to the artificial gastric juice and small intestinal fluids. These characteristics make the selected enzyme-resistant dextrin suitable for use in the soft drink industry as the soluble dietary fibres and prebiotics in the beverages. This would provide an excellent opportunity to reduce the caloric value of the beverages and exert a beneficial effect on the intestinal microflora of people consuming beverages enriched with enzyme-resistant dextrins.

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

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

Physicochemical Properties and In Vitro Digestibility of Dual‐Modified Starch by Cross‐Linking and Annealing

2021 ◽  
pp. 2100102
Author(s):  
Shuyu Jia ◽  
Bin Yu ◽  
Haibo Zhao ◽  
Haiteng Tao ◽  
Pengfei Liu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cross Linking ◽  
In Vitro Digestibility ◽  
Modified Starch
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