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Production and Properties of Starch—Current Research

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Macromolecular Chemistry".

Deadline for manuscript submissions: closed (31 August 2023) | Viewed by 19946

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Dr. Litao Tong

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Guest Editor

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
Interests: starch chemistry; structure–function of starch; novel utilization of starch; food applications of modified starches; starch digestibility
Special Issues, Collections and Topics in MDPI journals

Dr. Lili Wang

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Guest Editor

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
Interests: starch digestion; dietary fibre fermentation; starch molecular structures; starch based food processing
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Starch is one of the most important biopolymers in both the food and non-food industries. Its properties, which vary depending on the plant source, stem directly from its structure. Factors such as starch granule morphology, amylose to amylopectin ratio, molecular structure, degree of branching in terms of steric hindrance, and consequently mass transfer resistance affect the physicochemical properties and application of starch. Native starches have been modified by various methods for desired industrial applications over the last few decades. There has been intense interest in developing novel methods with the advantages of high efficiency, environmental friendliness and easy operation for starch production and modification. Although more attention is paid to the functional properties of modified starch for practical applications in the industry, structural changes are the basis of functional changes, and hence, understanding the structural alteration induced by processing techniques is a fundamental issue towards a better utilization of starch and starch modification techniques. The current research is also geared towards the importance of starch in human nutrition and health. The different forms of existence of starch in foods and novel food processing with respect to its digestibility have received tremendous research focus. In addition, starch digestion is controlled by the starch microstructure. The microstructure of starch is complex and organized in multiple scales. Starch multiscale structures, including the amylose/amylopectin ratio, fine structures of amylose and amylopectin, short-range ordered structures, helical structures, crystalline features, lamellar structures, and morphology, are factors that determine enzyme binding and catalyzation with starch in the human diet. This Special Issue of Molecules aims to acquire in-depth knowledge about some of the aforementioned research concepts in the starch structure, functionalities, and application in food systems.

Dr. Litao Tong
Dr. Lili Wang
Guest Editors

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Keywords

Starch functionality
Starch digestibility
Starch structure
Modified starch
Novel starch development
Starch-based foods

Related Special Issue

Grain Starch—from Structure to Functionalization and Physicochemical Properties in Molecules

Published Papers (13 papers)

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Editorial

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4 pages, 167 KiB

Open AccessEditorial

Production and Properties of Starch: Current Research

by Lili Wang and Litao Tong

Molecules 2024, 29(3), 646; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules29030646 - 30 Jan 2024

Viewed by 617

Abstract

Starch is an important carbohydrate polymer found in plants and has been widely used in food and non-food industries due to its abundance, renewability, biodegradability, low cost, biocompatibility and non-toxicity [...] Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

Research

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13 pages, 488 KiB

Open AccessArticle

Effect of Germinated Sorghum Extract on the Physical and Thermal Properties of Pre-Gelatinized Cereals, Sweet Potato and Beans Starches

by Hesham Alqah, Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Akram A. Qasem, Mohamed A. Ibraheem and Aamir Shehzad

Molecules 2023, 28(20), 7030; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28207030 - 11 Oct 2023

Viewed by 689

Abstract

Starches from different botanical sources are affected in the presence of enzymes. This study investigated the impact of α-amylase on several properties of pre-gelatinized starches derived from chickpea (Cicer arietinum L.), wheat (Triticum aestivum L.), corn (Zea mays L.), white beans (Phaseolus vulgaris), and sweet potatoes (Ipomoea batatas L.). Specifically, the water holding capacity, freezable water content, sugar content, and water sorption isotherm (adsorption and desorption) properties were examined. The source of α-amylase utilized in this study was a germinated sorghum (Sorghum bicolor L. Moench) extract (GSE). The starch samples were subjected to annealing at temperatures of 40, 50, and 60 °C for durations of either 30 or 60 min prior to the process of gelatinization. A significant increase in the annealing temperature and GSE resulted in a notable enhancement in both the water-holding capacity and the sugar content of the starch. The ordering of starches in terms of their freezable water content is as follows: Chickpea starch (C.P.S) > white beans starch (W.B.S) > wheat starch (W.S) > chickpea starch (C.S) > sweet potato starch (S.P.S). The Guggenheim-Anderson-de Boer (GAB) model was only employed for fitting the data, as the Brunauer–Emmett–Teller (BET) model had a low root mean square error (RMSE). The application of annealing and GSE treatment resulted in a shift of the adsorption and desorption isotherms towards greater levels of moisture content. A strong hysteresis was found in the adsorption and desorption curves, notably within the water activity range of 0.6 to 0.8. The GSE treatment and longer annealing time had an impact on the monolayer water content (m_o), as well as the C and K parameters of the GAB model, irrespective of the annealing temperature. These results can be used to evaluate the applicability of starch in the pharmaceutical and food sectors. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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15 pages, 2102 KiB

Open AccessArticle

Gradual Analytics of Starch-Interacting Proteins Revealed the Involvement of Starch-Phosphorylating Enzymes during Synthesis of Storage Starch in Potato (Solanum tuberosum L.) Tubers

by Junio Flores Castellanos, Arsalan Khan and Joerg Fettke

Molecules 2023, 28(17), 6219; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules28176219 - 24 Aug 2023

Viewed by 1088

Abstract

The complete mechanism behind starch regulation has not been fully characterized. However, significant progress can be achieved through proteomic approaches. In this work, we aimed to characterize the starch-interacting proteins in potato (Solanum tuberosum L. cv. Desiree) tubers under variable circumstances. Starch-interacting proteins were extracted from developing tubers of wild type and transgenic lines containing antisense inhibition of glucan phosphorylases. Further, proteins were separated by SDS-PAGE and characterized through mass spectrometry. Additionally, starch-interacting proteins were analyzed in potato tubers stored at different temperatures. Most of the proteins strongly interacting with the potato starch granules corresponded to proteins involved in starch metabolism. GWD and PWD, two dikinases associated with starch degradation, were consistently found bound to the starch granules. This indicates that their activity is not only restricted to degradation but is also essential during storage starch synthesis. We confirmed the presence of protease inhibitors interacting with the potato starch surface as previously revealed by other authors. Starch interacting protein profiles of transgenic tubers appeared differently from wild type when tubers were stored under different temperatures, indicating a differential expression in response to changing environmental conditions. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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13 pages, 2798 KiB

Open AccessFeature PaperArticle

Effects of Different Extraction Methods on the Gelatinization and Retrogradation Properties of Highland Barley Starch

by Mengzi Nie, Chunhong Piao, Jiaxin Li, Yue He, Huihan Xi, Zhiying Chen, Lili Wang, Liya Liu, Yatao Huang, Fengzhong Wang and Litao Tong

Molecules 2022, 27(19), 6524; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27196524 - 02 Oct 2022

Cited by 3 | Viewed by 1582

Abstract

The purpose of this study was to compare the gelatinization and retrogradation properties of highland barley starch (HBS) using different extraction methods. We obtained HBS by three methods, including alkali extraction (A-HBS), ultrasound extraction (U-HBS) and enzyme extraction (E-HBS). An investigation was carried out using a rapid viscosity analyzer (RVA), texture profile analysis (TPA), differential scanning calorimetry (DSC), X-ray diffraction (XRD) and Fourier-transform infrared spectrometry (FTIR). It is shown that the different extraction methods did not change the crystalline type of HBS. E-HBS had the lowest damaged starch content and highest relative crystallinity value (p < 0.05). Meanwhile, A-HBS had the highest peak viscosity, indicating the best water absorption (p < 0.05). Moreover, E-HBS had not only higher G′ and G″ values, but also the highest gel hardness value, reflecting its strong gel structure (p < 0.05). These results confirmed that E-HBS provided better pasting stability and rheological properties, while U-HBS provides benefits of reducing starch retrogradation. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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8 pages, 519 KiB

Open AccessArticle

Physicochemical Properties and In Vitro Digestibility of Starch from a Trace-Rutinosidase Variety of Tartary Buckwheat ‘Manten-Kirari’

by Takahiro Noda, Koji Ishiguro, Tatsuro Suzuki and Toshikazu Morishita

Molecules 2022, 27(19), 6172; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27196172 - 20 Sep 2022

Cited by 2 | Viewed by 1036

Abstract

We recently developed a novel Tartary buckwheat variety, ‘Manten-Kirari’, with trace-rutinosidase activity. The use of ‘Manten-Kirari’ enabled us to make rutin-rich food products with low bitterness. This study was intended to evaluate the physicochemical properties and in vitro digestibility of starch isolated from ‘Manten-Kirari’. For comparison, the representative common buckwheat variety ‘Kitawasesoba’ and Tartary buckwheat variety ‘Hokkai T8’ in Japan were also used. The lowest content of amylose was found in ‘Manten-Kirari’ starch (18.1%) while the highest was in ‘Kitawasesoba’ starch (22.6%). ‘Manten-Kirari’ starch exhibited a larger median granule size (11.41 µm) and higher values of peak viscosity (286.8 RVU) and breakdown (115.2 RVU) than the others. The values of onset temperature for gelatinization were 60.5 °C for ‘Kitawasesoba’, 61.3 °C for ‘Manten-Kirari’, and 64.7 °C for ‘Hokkai T8’. ‘Manten-Kirari’ and ‘Hokkai T8’ starches were digested more slowly than ‘Kitawasesoba’ starch. Our results will provide fundamental information concerning the expanded use of ‘Manten-Kirari’ in functional foods. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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17 pages, 3846 KiB

Open AccessArticle

Reactive Extrusion as a Pretreatment in Cassava (Manihot esculenta Crantz) and Pea (Pisum sativum L.) Starches to Improve Spinnability Properties for Obtaining Fibers

by David Tochihuitl-Vázquez, Rafael Ramírez-Bon, José Martín Yáñez-Limón and Fernando Martínez-Bustos

Molecules 2022, 27(18), 5944; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27185944 - 13 Sep 2022

Cited by 6 | Viewed by 1210

Abstract

Starch is a biocompatible and economical biopolymer in which interest has been shown in obtaining electrospun fibers. This research reports that cassava (CEX) and pea (PEX) starches pretreated by means of reactive extrusion (REX) improved the starches rheological properties and the availability of amylose to obtain fibers. Solutions of CEX and PEX (30–36% w/v) in 38% v/v formic acid were prepared and the rheological properties and electrospinability were studied. The rheological values indicated that to obtain continuous fibers without beads, the entanglement concentration (Ce) must be 1.20 and 1.25 times the concentration of CEX and PEX, respectively. In CEX, a higher amylose content and lower viscosity were obtained than in PEX, which resulted in a greater range of concentrations (32–36% w/v) to obtain continuous fibers without beads with average diameters ranging from 316 ± 65 nm to 394 ± 102 nm. In PEX, continuous fibers without beads were obtained only at 34% w/v with an average diameter of 170 ± 49 nm. This study showed that starches (20–35% amylose) pretreated through REX exhibited electrospinning properties to obtain fibers, opening the opportunity to expand their use in food, environmental, biosensor, and biomedical applications, as vehicles for the administration of bioactive compounds. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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15 pages, 2602 KiB

Open AccessArticle

Ultrasound Treatment Enhanced Semidry-Milled Rice Flour Properties and Gluten-Free Rice Bread Quality

by Wanyu Qin, Huihan Xi, Aixia Wang, Xue Gong, Zhiying Chen, Yue He, Lili Wang, Liya Liu, Fengzhong Wang and Litao Tong

Molecules 2022, 27(17), 5403; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27175403 - 24 Aug 2022

Cited by 10 | Viewed by 1913

Abstract

The structural and functional properties of physical modified rice flour, including ultrasound treated rice flour (US), microwave treated rice flour (MW) and hydrothermal treated rice flour (HT) were investigated with wet-milled rice flour (WF) used as a positive control. The results showed the presence of small dents and pores on the rice flour granules of US and MW while more fragments and cracks were showed in HT. XRD and FTIR revealed that moderate ultrasonic treatment promoted the orderly arrangement of starch while hydrothermal treatment destroyed the crystalline structure of rice flour. In addition, the significant decrease of gelatinization enthalpy and the narrowing gelatinization temperature were observed in US. Compared to that of SF, adding physical modified rice flour led to a batter with higher viscoelasticity and lower tan δ. However, the batter added HT exhibited highest G′ and G″ values and lowest tan δ, which led to a harder texture of bread. Texture analysis demonstrated that physical modified rice flour (except HT) reduced the hardness, cohesion, and gumminess of rice bread. Especially, the specific volume of bread with US increased by 15.6% and the hardness decreased by 17.6%. This study suggested that ultrasound treatment of rice flour could improve texture properties and appearance of rice bread. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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15 pages, 5730 KiB

Open AccessArticle

Effects of Annealing on the Properties of Gamma-Irradiated Sago Starch

by Jau-Shya Lee, Jahurul Haque Akanda, Soon Loong Fong, Chee Kiong Siew and Ai Ling Ho

Molecules 2022, 27(15), 4838; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27154838 - 28 Jul 2022

Cited by 1 | Viewed by 1225

Abstract

The increase in health and safety concerns regarding chemical modification in recent years has caused a growing research interest in the modification of starch by physical techniques. There has been a growing trend toward using a combination of treatments in starch modification in producing desirable functional properties to widen the application of a specific starch. In this study, a novel combination of gamma irradiation and annealing (ANN) was used to modify sago starch (Metroxylon sagu). The starch was subjected to gamma irradiation (5, 10, 25, 50 kGy) prior to ANN at 5 °C (T_o-5) and 10 °C (T_o-10) below the gelatinization temperature. Determination of amylose content, pH, carboxyl content, FTIR (Fourier Transform Infrared) intensity ratio (R_1047/1022), swelling power and solubility, thermal behavior, pasting properties, and morphology were carried out. Annealing irradiated starch at T_o-5 promoted more crystalline perfection as compared to T_o-10, particularly when combined with 25 and 50 kGy, whereby a synergistic effect was observed. Dual-modified sago starch exhibited lower swelling power, improved gel firmness, and thermal stability with an intact granular structure. Results suggested the potential of gamma irradiation and annealing to induce some novel characteristics in sago starch for extended applications. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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17 pages, 2258 KiB

Open AccessArticle

Understanding the Palatability, Flavor, Starch Functional Properties and Storability of Indica-Japonica Hybrid Rice

by Xue Gong, Lin Zhu, Aixia Wang, Huihan Xi, Mengzi Nie, Zhiying Chen, Yue He, Yu Tian, Fengzhong Wang and Litao Tong

Molecules 2022, 27(13), 4009; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27134009 - 22 Jun 2022

Cited by 1 | Viewed by 1320

Abstract

The rice quality and starch functional properties, as well as the storability of three YY-IJHR cultivars, which included YY12 (biased japonica type YY-IJHR), YY1540 (intermedius type YY-IJHR) and YY15 (biased indica type YY-IJHR), were studied and compared to N84 (conventional japonica rice). The study results suggested that the three YY-IJHR varieties all had greater cooking and eating quality than N84, as they had lower amylose and protein content. The starch of YY-IJHR has a higher pasting viscosity and digestibility, and there was a significant difference among the three YY-IJHR cultivars. Rice aroma components were revealed by GC-IMS, which indicated that the content of alcohols vola-tile components of YY-IJHR were generally lower, whereas the content of some aldehydes and esters were higher than N84. In addition, YY-IJHR cultivars’ FFA and MDA contents were lower, which demonstrated that YY-IJHR had a higher palatability and storability than those of N84 in fresh rice and rice stored for 12 months. In conclusion, this study suggested that YY-IJHR had better rice quality and storability than N84. PCA indicated that the grain quality and storability of YY12 and YY15 were similar and performed better than YY1540, while the aroma components and starch functional properties of YY-IJHR cultivars all had significant differences. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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16 pages, 2104 KiB

Open AccessArticle

Effect of Microwave Irradiation on Acid Hydrolysis of Faba Bean Starch: Physicochemical Changes of the Starch Granules

by Mayra Esthela González-Mendoza, Fernando Martínez-Bustos, Eduardo Castaño-Tostado and Silvia Lorena Amaya-Llano

Molecules 2022, 27(11), 3528; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27113528 - 31 May 2022

Cited by 8 | Viewed by 1779

Abstract

Starch is the most abundant carbohydrate in legumes (22–45 g/100 g), with distinctive properties such as high amylose and resistant starch content, longer branch chains of amylopectin, and a C-type pattern arrangement in the granules. The present study concentrated on the investigation of hydrolyzed faba bean starch using acid, assisted by microwave energy, to obtain a possible food-grade coating material. For evaluation, the physicochemical, morphological, pasting, and structural properties were analyzed. Hydrolyzed starches developed by microwave energy in an acid medium had low viscosity, high solubility indexes, diverse amylose contents, resistant starch, and desirable thermal and structural properties to be used as a coating material. The severe conditions (moisture, 40%; pure hydrochloric acid, 4 mL/100 mL; time, 60 s; and power level, 6) of microwave-treated starches resulted in low viscosity values, high amylose content and high solubility, as well as high absorption indexes, and reducing sugars. These hydrolyzed starches have the potential to produce matrices with thermo-protectants to formulate prebiotic/probiotic (symbiotic) combinations and amylose-based inclusion complexes for functional compound delivery. This emergent technology, a dry hydrolysis route, uses much less energy consumption in a shorter reaction time and without effluents to the environment compared to conventional hydrolysis. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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14 pages, 2910 KiB

Open AccessArticle

Beneficial Effect of Kidney Bean Resistant Starch on Hyperlipidemia—Induced Acute Pancreatitis and Related Intestinal Barrier Damage in Rats

by Zhaohang Zuo, Shuting Liu, Weiqiao Pang, Baoxin Lu, Wei Sun, Naidan Zhang, Xinyu Zhou, Dongjie Zhang and Ying Wang

Molecules 2022, 27(9), 2783; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27092783 - 27 Apr 2022

Cited by 7 | Viewed by 1674

Abstract

Accumulating attention has been focused on resistant starch (RS) due to its blood-lipid-lowering activities. However, reports on the potential bioactivities of RS for preventing hyperlipidemia acute pancreatitis (HLAP) are limited. Therefore, in this study, an acute pancreatitis model was set up by feeding a hyperlipidemia diet to rats, and subsequently evaluating the anti-HLAP effect of RS in kidney beans. The results show that the IL-6, IL-1β, and TNF-α of serum in each RS group were decreased by 18.67–50.00%, 7.92–22.89%, and 8.06–34.04%, respectively, compared with the model group (MOD). In addition, the mRNA expression of tight junction protein ZO-1, occludin, and antibacterial peptides CRAMP and DEFB1 of rats in each RS group increased by 26.43–60.07%, 229.98–279.90%, 75.80–111.20%, and 77.86–109.07%, respectively. The height of the villi in the small intestine and the thickness of the muscle layer of rats were also increased, while the depth of the crypt decreased. The present study indicates that RS relieves intestinal inflammation, inhibits oxidative stress, and prevents related intestinal barrier damage. These results support the supplementation of RS as an effective nutritional intervention for HLAP and associated intestinal injury. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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Review

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Open AccessReview

The Iodine/Iodide/Starch Supramolecular Complex

by Szilard Pesek and Radu Silaghi-Dumitrescu

Molecules 2024, 29(3), 641; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules29030641 - 30 Jan 2024

Viewed by 2191

Abstract

The nature of the blue color in the iodine–starch reaction (or, in most cases, iodine–iodide-starch reaction, i.e., I₂ as well as I⁻ are typically present) has for decades elicited debate. The intensity of the color suggests a clear charge-transfer nature of the band at ~600 nm, and there is consensus regarding the fact that the hydrophobic interior of the amylose helix is the location where iodine binds. Three types of possible sources of charge transfer have been proposed: (1) chains of neutral I₂ molecules, (2) chains of poly-iodine anions (complicated by the complex speciation of the I₂-I⁻ mixture), or (3) mixtures of I₂ molecules and iodide or polyiodide anions. An extended literature review of the topic is provided here. According to the most recent data, the best candidate for the “blue complex” is an I₂-I₅⁻-I₂ unit, which is expected to occur in a repetitive manner inside the amylose helix. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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15 pages, 726 KiB

Open AccessReview

Research Progress on Hypoglycemic Mechanisms of Resistant Starch: A Review

by Jiameng Liu, Wei Lu, Yantian Liang, Lili Wang, Nuo Jin, Huining Zhao, Bei Fan and Fengzhong Wang

Molecules 2022, 27(20), 7111; https://0-doi-org.brum.beds.ac.uk/10.3390/molecules27207111 - 21 Oct 2022

Cited by 4 | Viewed by 2447

Abstract

In recent years, the prevalence of diabetes is on the rise, globally. Resistant starch (RS) has been known as a kind of promising dietary fiber for the prevention or treatment of diabetes. Therefore, it has become a hot topic to explore the hypoglycemic mechanisms of RS. In this review, the mechanisms have been summarized, according to the relevant studies in the recent 15 years. In general, the blood glucose could be regulated by RS by regulating the intestinal microbiota disorder, resisting digestion, reducing inflammation, regulating the hypoglycemic related enzymes and some other mechanisms. Although the exact mechanisms of the beneficial effects of RS have not been fully verified, it is indicated that RS can be used as a daily dietary intervention to reduce the risk of diabetes in different ways. In addition, further research on hypoglycemic mechanisms of RS impacted by the RS categories, the different experimental animals and various dietary habits of human subjects, have also been discussed in this review. Full article

(This article belongs to the Special Issue Production and Properties of Starch—Current Research)

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