AI Article Synopsis

Article Abstract

Starch stability under the processing conditions can be improved by modifying the granule structure using chemical and/or physical processes. The effect of heat-moisture treatment (HMT) on the physicochemical, morphological, pasting and thermal properties of green banana ( L.) starch was investigated. To analyze the changes in starch properties due to the combined effect of the process variables, time (h), moisture (%), and temperature (°C) were considered as independent variables using a central composite rotatable design. The native starch extracted using ammonium hydroxide as an antioxidant contained 80.4% total carbohydrates, 53.7% apparent amylose, 11.46% moisture, and other constituents (ash, protein, lipids), which accounted for less than 1%. The granule morphology was affected by the moisture and temperature used in HMT. A and B type X-ray diffraction patterns were observed in the native and modified starch. Mathematical models that describe the behaviour of modified starch properties as a function of the evaluated parameters were obtained. The variables time and temperature significantly affected the physicochemical, rheological and digestibility properties of starch.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399712PMC
http://dx.doi.org/10.17113/ftb.56.04.18.5490DOI Listing

Publication Analysis

Top Keywords

heat-moisture treatment
8
starch
8
properties starch
8
process variables
8
starch properties
8
variables time
8
moisture temperature
8
modified starch
8
properties
5
impact heat-moisture
4

Similar Publications

The presence of exogenous protein can delay starch digestion. However, systematic studies on the effects of protein on starch digestion under various heat treatments still need to be completed. In this study, the effects of exogenous protein and heat treatments on corn starch digestibility were investigated.

View Article and Find Full Text PDF

Insights into the regulation mechanisms of dual hydrothermal treatment on the structure and digestive characteristics of A- and B-type wheat starch granules.

Food Res Int

January 2025

State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China. Electronic address:

Hydrothermal treatment is a physical modification technology to alter starch structures for the production of resistant starch (RS). However, the underlying regulation mechanism of the multiscale structure and digestive properties of starch by dual hydrothermal synergistic treatment remains unclear. To solve this problem, A- and B-type wheat starch granules (AWS and BWS) were separated and subjected to toughening and heat-moisture synergistic treatment (THT) with various moisture content (10 %, 15 %, 20 %, 25 %).

View Article and Find Full Text PDF

This study investigates the effects of fermentation modification and combined modification with heat-moisture treatment (HMT) on the multiscale structure, physical and chemical properties, and quality of corn flour in the production of traditional fermented corn noodles (TFCNs). The results indicate that after fermentation modification, the starch granule size decreased while the amylopectin proportion increased. Fermentation also enhanced the relative crystallinity and short-range order of the starch, along with an increase in resistant digestion components and ester content in the noodles.

View Article and Find Full Text PDF

Enhancing enzymatic resistance of pea type 3 resistant starch through pressure heating and annealing.

Int J Biol Macromol

December 2024

Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. Electronic address:

Type III resistant starch (RS3) is an important functional food ingredient. In this study, RS3 was prepared by retrogradation of pea starch after acid hydrolysis and pullulanase debranching. Heat-moisture treatments, including annealing (90 °C, 40-70 % moisture content) and pressure heating (121 °C, 10-40 % moisture content), were employed to further enhance the RS content of pea RS3.

View Article and Find Full Text PDF

This study delved into the interaction between corn starch and ethyl maltol during innovative repeated continuous heat-moisture treatment (RCHMT) and its impact on the quality of fried chicken nuggets. The results reveal that the complexation ratio of ethyl maltol is about 31.6%, and the complex creates dense microporous structures.

View Article and Find Full Text PDF

Want 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!