Research

20 pages, 9452 KiB

Open AccessArticle

Hydrothermal Leaching of Amylose from Native, Oxidized and Heat-Treated Starches

by Mykola V. Nikolenko, Viktoriia D. Myrhorodska-Terentieva, Yuriy Sakhno, Deb P. Jaisi, Blaž Likozar and Andrii Kostyniuk

Processes 2023, 11(5), 1464; https://0-doi-org.brum.beds.ac.uk/10.3390/pr11051464 - 11 May 2023

Cited by 3 | Viewed by 1368

Abstract

The kinetics of amylose leaching in hot, excess water from native, oxidized-by-potassium permanganate and heat-treated potato starch at temperatures of 62–90 °C was investigated in isothermal conditions. For the first time, it was proposed to describe the kinetic data by the Kroger–Ziegler equation. [...] Read more.

The kinetics of amylose leaching in hot, excess water from native, oxidized-by-potassium permanganate and heat-treated potato starch at temperatures of 62–90 °C was investigated in isothermal conditions. For the first time, it was proposed to describe the kinetic data by the Kroger–Ziegler equation. It was found that for native starch in the range of 62–70 °C, the activation energy of the amylose leaching process is 192.3 kJ/mol, and at a temperature of 80–90 °C, it decreases to 22 kJ/mol. Similar patterns were established for modified starches. In the kinetic mode, the activation energy was 102.5 kJ/mol for oxidized starch and 44.7 and 82.5 kJ/mol for heat-treated starches at a temperature of 135 °C for 2.5 and 5 h. In the diffusion mode, it was: 18.7 kJ/mol for oxidized and 16.2 and 18.9 kJ/mol for heat-treated starches for 2.5 and 5 h, respectively. It is shown that the consideration of amylose leaching as a heterogeneous pseudochemical process makes it possible to explain the change in the activation energy with increasing temperature by the transition of the leaching process from the kinetic to the diffusion mode. As such a pseudochemical process, it is proposed to consider the breaking of multiple hydrogen bonds between amylose macromolecules. The change in the activation energies of amylose extraction from modified starches is explained by the change in the degree of amylose polymerization. Thin-layer chromatography was used to compare the molecular weight distributions of the resulting modified amylose samples. FTIR spectroscopy and thermal methods of analysis were used to study the transformations of starch during heat treatment. Full article

(This article belongs to the Special Issue Rheological Properties and Structure of Starches: Processing and Applications)

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14 pages, 1455 KiB

Open AccessFeature PaperArticle

Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches

by Hanna Maria Baranowska and Przemysław Łukasz Kowalczewski

Processes 2022, 10(10), 2109; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10102109 - 18 Oct 2022

Cited by 4 | Viewed by 1445

Abstract

Many different biopolymers are used to stabilize emulsions, of which starch is of particular concern. To improve the characteristics and technical utility of native starch, various types of changes can be made. This article is a report describing the molecular dynamics of water [...] Read more.

Many different biopolymers are used to stabilize emulsions, of which starch is of particular concern. To improve the characteristics and technical utility of native starch, various types of changes can be made. This article is a report describing the molecular dynamics of water by the low-field nuclear magnetic resonance (LF NMR) of chemically (E 1412 and E 1420) and physically modified starch (LU 1432) gels and the effect of their use on the stability of oil/water emulsions obtained using bovine and porcine fats. The analysis of changes in spin–spin and spin–lattice relaxation times over time showed that the presence of the type of starch modification significantly affects the values of T₁ and T₂ relaxation times, as well as the correlation times. Research on time-related changes in water binding in oil-in-water emulsions showed that potato starch modified by chemical methods can be used as an emulsifier. Compared to physically modified starch, chemically modified starches have a much better water-binding capacity. Full article

(This article belongs to the Special Issue Rheological Properties and Structure of Starches: Processing and Applications)

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12 pages, 1290 KiB

Open AccessArticle

The Effect of Chemical Modification on the Rheological Properties and Structure of Food Grade Modified Starches

by Jacek Lewandowicz, Joanna Le Thanh-Blicharz and Artur Szwengiel

Processes 2022, 10(5), 938; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10050938 - 09 May 2022

Cited by 14 | Viewed by 2973

Abstract

Starch in its pure form can be used as a functional component of numerous food products; however, much better results both in terms of technological and economical aspects are obtained with the use of modified starches. The aim of the work was to [...] Read more.

Starch in its pure form can be used as a functional component of numerous food products; however, much better results both in terms of technological and economical aspects are obtained with the use of modified starches. The aim of the work was to establish how chemical modification affects the molecular structure of potato starch and, as a consequence, its rheological properties as well as texture forming ability. Commercial food-grade potato starch preparations oxidized starch, acetylated starch, distarch phosphate, acetylated distarch phosphate and acetylated distarch adipate were the investigated material. The experimental methods included: viscographic analysis of pasting properties, flow rheometry, texture profile analysis, size exclusion chromatography with triple detection. The obtained data were further analyzed employing principal component and hierarchical cluster analysis. It was found that chemical modification leads to substantial changes in the molecular and functional properties of starch products. Oxidation process leads to depolymerization, which causes a substantial decrease in viscosity. Acetylation results mostly in stabilization of rheological properties during thermal processing. Crosslinking of starch leads to an improvement in thickening capabilities, while the type of crosslinking agent used for modification has a secondary effect. Sterilization of all types of modified potato starch pastes leads only to minor changes in their texture and rheological properties. Full article

(This article belongs to the Special Issue Rheological Properties and Structure of Starches: Processing and Applications)

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9 pages, 2823 KiB

Open AccessArticle

Use of ImageJ Software for Assessment of Mechanical Damage to Starch Granules

by Tomasz Boruczkowski, Hanna Boruczkowska, Wioletta Drożdż, Marta Miszczak and Wacław Leszczyński

Processes 2022, 10(4), 630; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10040630 - 24 Mar 2022

Cited by 3 | Viewed by 3405

Abstract

This study attempted to assess the influence of mechanical forces on potato, tapioca, wheat, rice, and maize starch granules. For this purpose, we used digital analysis of microscopic images of starch granules before and after starch grinding using ImageJ software. Additionally, we studied [...] Read more.

This study attempted to assess the influence of mechanical forces on potato, tapioca, wheat, rice, and maize starch granules. For this purpose, we used digital analysis of microscopic images of starch granules before and after starch grinding using ImageJ software. Additionally, we studied the influence of temperature on the size and shape of starch granules by drying the starches for 30 min at 60 °C. Our results indicate that mechanical forces very rarely cause damage to starch granules, such as breaking or cracking. In most cases, the action of mechanical forces results only in smoother shape of starch granules and their shrinking, linked with rising temperature. Results of this study show that ImageJ software can be successfully used to assess starch granule size and shape. Full article

(This article belongs to the Special Issue Rheological Properties and Structure of Starches: Processing and Applications)

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12 pages, 1574 KiB

Open AccessFeature PaperEditor’s ChoiceArticle

Applicability of Food Grade Modified Starches as a Carrier of Microelements

by Hanna Śmigielska, Wioletta Błaszczak and Grażyna Lewandowicz

Processes 2022, 10(2), 235; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10020235 - 26 Jan 2022

Cited by 2 | Viewed by 2548

Abstract

Growth in the human population and intensive, large-scale farming results in a lowering in the quality of nutrition. An oversupply of food energy is often accompanied with a deficiency in micronutrients. To address this problem, the food industry provides products enriched with bioactive [...] Read more.

Growth in the human population and intensive, large-scale farming results in a lowering in the quality of nutrition. An oversupply of food energy is often accompanied with a deficiency in micronutrients. To address this problem, the food industry provides products enriched with bioactive substances. The main challenge of this technology is the even distribution of micronutrients in the matrix of the fortified food. A possible solution to this challenge is to use stable and effective carriers. The aim of this work was to verify the applicability of native potato starch and modified starches (commonly used in the food industry) as carriers for microelements. Adsorptions were carried out in starch suspensions at a temperature below gelatinisation. The native potato starch and the modified starches (E 1404, E 1412, E 1420, and E 1422) were assessed for their effectiveness in adsorbing copper, iron, and zinc sulphates or gluconates. Pasting characteristics were analysed using a Brabender viscograph and light microscopy. Furthermore, texture profile analysis of starch-based desserts was carried out with the use of the tested carriers. Starch in both its native and modified forms was able to effectively adsorb copper, iron, and zinc ions. Adsorption was more efficient when using modified starches containing hydrophilic carboxyl groups. The effectiveness of adsorption with oxidised starches increased with an increase in the degree of substitution. Starches containing more hydrophobic acetyl groups were less effective as adsorbents of microelements. The cation adsorption efficiency decreased in the order copper > iron > zinc, and sulphates were better adsorbed than gluconates. Copper ions influenced the pasting characteristics of the oxidised starches, and these effects were dependent on the degree of substitution with carboxyl groups. As observed by light microscopy, the presence of copper ions changes the interaction between the starch macromolecules and water. However, the above-mentioned changes did not significantly affect the texture of traditional sweet desserts. Starch, particularly its oxidised derivatives containing hydrophilic oxidised groups, can be recommended as a carrier of microelements for food fortification. The use of modified starches containing relatively hydrophobic acetyl groups is not appropriate because they absorb microelements less efficiently than native starch. Full article

(This article belongs to the Special Issue Rheological Properties and Structure of Starches: Processing and Applications)

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21 pages, 4190 KiB

Open AccessArticle

Physicochemical Properties of Starch Binary Mixtures with Cordia and Ziziphus Gums

by Abdellatif Mohamed, Shahzad Hussain, Mohammed S. Alamri, Mohammed A. Ibraheem, Akram A. Abdo Qasem and Ibrahim A. Ababtain

Processes 2022, 10(2), 180; https://0-doi-org.brum.beds.ac.uk/10.3390/pr10020180 - 18 Jan 2022

Cited by 10 | Viewed by 4491

Abstract

The effect of gum Cordia (GC) and gum Ziziphus (GZ) on the physicochemical properties of wheat, potato, and chickpea starches was investigated. Native or acetylated gums were mixed with starch at 2% or 5%. Starches were analyzed using rapid viscoanalyzer (RVA), differential scanning [...] Read more.

The effect of gum Cordia (GC) and gum Ziziphus (GZ) on the physicochemical properties of wheat, potato, and chickpea starches was investigated. Native or acetylated gums were mixed with starch at 2% or 5%. Starches were analyzed using rapid viscoanalyzer (RVA), differential scanning calorimeter (DSC), texture analyzer, and rheometer. In the presence of gums, the data showed clear variations between the starch gels. The effects of gum acetylation on the starch characteristics were significant. According to the starch type, the peak viscosity of the gels increased depending on the gum type or concentration. With the exception of the potato starch, when gums were added, the gelatinization temperature of the starches increased. Gum acetylation significantly increased starch–gel elasticity (high G′), particularly at the 2% concentration. GC-starch gel hardness was ranked as follows: chickpea–5% native gum > wheat–5% native gum > potato–0% gum, whereas GZ followed the order of: chickpea–2% native gum > wheat–2% native gum > potato–2% native gum. Both the gums promoted reduction in syneresis for the wheat and chickpea starches. Although there was no clear trend, the Ea of the native starches was lowered overall as a result of the gums, indicating the limited effect of temperature on the rheological properties of the blends. Full article

(This article belongs to the Special Issue Rheological Properties and Structure of Starches: Processing and Applications)

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18 pages, 1925 KiB

Open AccessArticle

Physicochemical Properties of Enzymatically Modified Starches

by Abdellatif A. Mohamed, Husham Alqah, Mohammed S. Alamri, Shahzad Hussain, Akram A. Qasem, Mohamed I. Ibraheem, Hany M. Yehia and Ghalia Shamlan

Processes 2021, 9(12), 2251; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9122251 - 14 Dec 2021

Cited by 7 | Viewed by 2343

Abstract

The physicochemical properties of native, annealed and enzyme-treated chickpea (CP), corn (CS), Turkish bean (TB) and sweet potato (SPS) were investigated. Germinated sorghum extract (GSET) was used as the source of enzymes. Starches were annealed in excess water by holding the slurry at [...] Read more.

The physicochemical properties of native, annealed and enzyme-treated chickpea (CP), corn (CS), Turkish bean (TB) and sweet potato (SPS) were investigated. Germinated sorghum extract (GSET) was used as the source of enzymes. Starches were annealed in excess water by holding the slurry at 60 °C for 60 min with or without GSET. The flow curves/rheological data were fitted to the power law, Casson and Herschel–Bulkley models. Starches exhibited shear thinning behavior and a variation in the flow behavior index (n) (0.34–0.82) as a function of the starch type. The consistency index (k) of CP and CS decreased with annealing and GSET treatment but increased for TB and SPS. Annealed and GSET-treated SPS exhibited the highest yield stress compared to the other starches, except for CP. The temperature dependency of all starches was well described by the Arrhenius model (r² = 0.88–0.99). The activation energy (Ea) values were in the range of 660–5359 (J/mol). The TB exhibited the most Ea and SPS the least. With the exception of SPS, annealing appeared to increase the Ea of all tested starches, but the range of Ea was broader for SPS and CS. Annealed and GSET starches exhibited an increase in the gelatinization temperatures (onset and peak) and a decrease in gelatinization enthalpy (ΔH). The syneresis and water holding capacity decreased after annealing or GSET treatment. Full article

(This article belongs to the Special Issue Rheological Properties and Structure of Starches: Processing and Applications)

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16 pages, 1518 KiB

Open AccessArticle

Impact of Particle Size on the Rheological Properties and Amylolysis Kinetics of Ungelatinized Cassava Flour Suspensions

by Tien Cuong Nguyen, Luc Fillaudeau, Dominique Anne-Archard, Son Chu-Ky, Hong Nga Luong, Thu Trang Vu, Thi Hoai Duc Nguyen and Van Hung Nguyen

Processes 2021, 9(6), 989; https://0-doi-org.brum.beds.ac.uk/10.3390/pr9060989 - 03 Jun 2021

Cited by 3 | Viewed by 2445

Abstract

The effect of particle size on enzymatic hydrolysis of cassava flour at subgelatinization temperature was investigated. A multiscale physical metrology was developed to study the evolution of different physical-biochemical parameters: rheology, granulometry, and biochemistry. In this study, four fractions of cassava flour based [...] Read more.

The effect of particle size on enzymatic hydrolysis of cassava flour at subgelatinization temperature was investigated. A multiscale physical metrology was developed to study the evolution of different physical-biochemical parameters: rheology, granulometry, and biochemistry. In this study, four fractions of cassava flour based on the particle sizes under 75 µm (CR075), 75–125 µm (CR125), 125–250 µm (CR250), and 250–500 µm (CR500) were screened for enzymatic hydrolysis effect. The results showed that all cassava flour suspensions exhibited a shear-thinning behavior, and the viscosity increased drastically with the increase of particle size. During hydrolysis, the viscosity reduced slightly and the non-Newtonian behavior became negligible beyond 4 h of the process. The particles size for CR075 and CR125 increased steadily in diameter mean. The samples of CR250 and CR500 showed more fluctuation by first decreasing, followed by increasing in particle sizes during the process. The highest hydrolysis yield was found for samples with particle size under 125 µm (89.5–90.7%), suggesting that mechanical treatment of cassava can enhance the bioconversion rate. Full article

(This article belongs to the Special Issue Rheological Properties and Structure of Starches: Processing and Applications)

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