The gelatinization of potato starch and the effect of NaCl on starch gelatinization were monitored successfully by H NMR spectroscopy. Variable temperature (VT) H NMR measurement, from 316 K to 340 K, was conducted on a suspension of potato starch and deuterium water as well as a mixture of potato starch, NaCl and deuterium water. The hydration level of starch was determined with the increase of temperature. In the presence of NaCl, the initial gelatinization temperature of potato starch was decreased from 331 to 328 K. Meanwhile, H NMR spectroscopy as a function of time was also carried out to monitor the gelatinization with a time resolution of 90 s per spectrum. Furthermore, the effect of using different processing methods during gelatinization, including varying the temperature or time duration, was investigated in detail. It was confirmed that protons from different groups of starch showed different accessibility for water during hydration of starch granules. In comparison with temperature, gelatinization time as the major factor for reaching complete gelatinization was confirmed. We expect that this research, as a continuing effort to apply NMR spectroscopy for characterizing starch, will pave a new way in the structural elucidation of starch.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8979233 | PMC |
| http://dx.doi.org/10.1039/d1ra08181k | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying.
Ultrason Sonochem
December 2024
Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA. Electronic address:
Sweet potatoes are a rich source of nutrients and bioactive compounds, but their quality can be impacted by the drying process. This study investigates the impact of slot jet reattachment (SJR) nozzle and ultrasound (US) combined drying (SJR + US) on sweet potato quality, compared to freeze-drying (FD), SJR drying, and hot air drying (HAD). SJR + US drying at 50 °C closely resembled FD in enhancing quality attributes and outperformed HAD and SJR in key areas such as rehydration, shrinkage ratios, and nutritional composition.
View Article and Find Full Text PDFModifying the Resistant Starch Content and the Retrogradation Characteristics of Potato Starch Through High-Dose Gamma Irradiation.
Gels
November 2024
State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, China.
Potato starch is widely utilized in the food industry. Gamma irradiation is a cost-effective and environmentally friendly method for starch modification. Nevertheless, there is a scarcity of comprehensive and consistent knowledge regarding the physicochemical characteristics of high-dose gamma-irradiated potato starch, retrogradation properties in particular.
View Article and Find Full Text PDFNative starch derived from different botanical sources as an effective co-cushioning agent in MUPS tablets.
Int J Pharm
December 2024
GEA-NUS Pharmaceutical Processing Research Laboratory, Department of Pharmacy and Pharmaceutical Sciences, National University of Singapore, 18 Science Drive 4, Singapore 117543, Singapore. Electronic address:
Compaction of sustained release coated pellets into multi-unit pellet system (MUPS) tablets has been associated with damage to the functional polymer layer, leading to a loss in desired sustained release function. Many filler materials and complex processes have been studied on their ability to mitigate compaction-induced pellet coat damage. Among these, native or unprocessed starches included in the filler material have not been explored well despite being a simple strategy.
View Article and Find Full Text PDFMorphological and molecular identification of causing storage bulb rot disease of Lanzhou edible lily in China and its biological characteristics.
Front Microbiol
December 2024
College of Plant Protection, Biocontrol Engineering Laboratory of Crop Diseases and Pests of Gansu Province, Gansu Agricultural University, Lanzhou, China.
Article Synopsis
- Lily bulb rot disease has caused significant yield losses in edible lilies in China, necessitating a combination of morphological and molecular methods for diagnosis.
- During the study, a specific strain causing rot was isolated from affected bulbs in Lanzhou, confirming its pathogenicity with 100% effectiveness in causing rot symptoms.
- The pathogen was identified based on its distinct morphological features and genetic analysis, marking the first documented case of this disease affecting edible lilies in China and offering insights for developing better control strategies.
Effects of heat-moisture extrusion on the structure and functional properties of protein-fortified whole potato flour.
Food Chem X
December 2024
College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.
The aim of this study was to explore the effects of twin-screw extrusion combined with exogenous protein on interaction between starch and protein of the compound potato powder thereby contributing to better structural characterization and functional properties of whole potato flour lack of gluten. The results showed that the heat-moisture extrusion increased the relative crystallinity of starch. Meanwhile, the exogenous protein introduced (-SH) under the action of extrusion to form (-S-S-) in the compound system and furtherly promoted the construction of the network structure of the protein.
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!