The mechanism underlying the fragmentation of waxy maize starch (WMS) granules during high-pressure homogenization (HPH) was studied and the results were interpreted in terms of granular and molecular aspects. The diameter of disrupted starch granules decreased exponentially with increasing HPH pressure, but decreased linearly with increasing of HPH cycles. Scanning electron microscopy revealed a cone-like inside-out disruption pattern through the channels that resulted in separation of blocklets fragments or starch fragments. The M of amylopectin was reduced by ∼half following treatment at 150MPa with two cycles, or at 100MPa for eight cycles, and the decrease was in accordance with the disruption of starch granules. This indicated that amylopectin was "protected" by blocklets, and the disruption of WMS granules mainly occurred close to the linkage among blocklets. Increasing the HPH pressure appeared to be more effective for breaking starch granules than increasing the number of HPH cycles.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2017.07.078 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Application of thermally assisted high hydrostatic pressure to modify sorghum starch: multi-scale structure, techno-functional properties and digestibility.
J Food Sci Technol
January 2025
Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Monteiro Lobato 80, 6121, Campinas, SP 3083-862 Brazil.
Unlabelled: The effects of high hydrostatic pressure (HHP) (400-650 MPa) and holding temperature (25-50 °C) in thermally assisted HHP processing on multi-scale structure of starch (granule, crystalline and molecular), techno-functional properties, and digestibility of sorghum starch (SS) were evaluated. Response surface methodology has verified that the process impact on the modification of SS was dependent primarily on the pressure level. As HHP increased, processed SS progressively lost their granular structure and Maltese cross, indicating gradual structural disorder within the granules.
View Article and Find Full Text PDFEffects of glutathione on the physicochemical properties of high hydrostatically pressure gelatinized maize starch.
Food Chem X
January 2025
College of Tea Science, Yunnan Agricultural University, Kunming 650500, China.
This research prepared gelatinized waxy maize starch (WMS), low-amylose maize starch (LAS), and high-amylose maize starch (HAS) with different glutathione (GSH) content (5, 10, and 15 %) using high hydrostatic pressure (HHP) at 600 MPa. Scanning electron microscopy (SEM) revealed damaged morphology of WMS and complete swelled granules of LAS and HAS with different degree of gelatinization (DG) values, 92.86, 59.
View Article and Find Full Text PDFA novel directly compressible co-processed excipient, based-on rice starch for extended-release of tablets.
Eur J Pharm Biopharm
January 2025
Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand; Research Center for Development of Local Lanna Rice and Rice Products, Chiang Mai University, Chiang Mai 50200, Thailand. Electronic address:
The development of a direct compression excipient with extended-release property is crucial for improving tablet manufacturing and drug delivery. This research focuses on developing a novel co-processed excipient composed of rice starch (RS), methylcellulose (MC), and colloidal silicon dioxide (CSD) using a wet granulation technique. The ratios of RS: MC (1.
View Article and Find Full Text PDFCytoplasmic streaming of symbiotic algae in the ciliate Stentor pyriformis.
Protist
January 2025
Chiba Institute of Science, 3 Shiomi-cho, Choshi, Chiba 288-0025, Japan. Electronic address:
Stentor pyriformis is a unicellular organism whose inherent green-algal symbionts can be utilized in evolutionary and cytological studies. The cytoplasm contains symbiotic algae and starch granules, which are in constant motion. The habitats of the ciliate S.
View Article and Find Full Text PDFEffect of microwave treatment on the structural and physicochemical properties of amylose partially removed sorghum starch.
Int J Biol Macromol
January 2025
Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China. Electronic address:
This study aimed to probe the influence of amylose in starch granules on starch modification. Part of the amylose from sorghum starch was removed through warm water leaching, and the samples were then microwaved. The effects of treatments on starch structure, physicochemical properties, and digestibility were researched.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!