Search

In the present study, starches isolated from heat-moisture treated (HMT) adlay seeds were characterized with hierarchical structures and digestibility to understand the relationships in structural and digestible behaviors of starches in a HMT starch-based food system. The results indicated that HMT not only caused the disorganizations of hierarchical structures, but also promoted the molecular rearrangements and reassembly of starch chains to form a new ordered molecular aggregation architecture (i.e., highly ordered molecular structure, amylose-lipids complexes and thicker crystalline lamella). And the reinforced molecular interactions between starch molecules during HMT occurred to form more densely ordered structure, thus reducing the digestibility and digestion rate coefficients (k) of adlay starch. Particularly, HMT applied directly in adlay seeds with 30% moisture content displayed the highest resistant starch level (20.6%) and lowest k (2.74 × 10 -3  min -1 ). Thus, the results are useful to realize the desired regulation of starch digestibility in adlay products following HMT., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020. Published by Elsevier Ltd.)

The study aimed to obtain the information on the effect of germination temperature on hierarchical structures (granular structure, crystal structure, short-range ordered structure and helical structures) of starch from brown rice and their relation to pasting properties. The results showed that brown rice had gradually elevated germination ability and α-amylase activity as the sprouting temperature rose. And the enhanced enzyme activities during germination promoted the erosion of starch granules, the decrease of relative crystallinity and short-range ordered degree, and the unwinding of double helix structure. In addition, the mathematical correlation and structure-pasting relationship were constructed in this work. These structural disorganizations of germinated rice starch resulted in reduced swelling degree and water-holding capacity, inducing the lower paste viscosity (e.g., peak and final viscosity), breakdown and setback value. Thus, it is concluded that germination can efficiently regulate the pasting properties of starch, which provide a crucial basis for the development and utilization of germinated brown rice products., Competing Interests: Declaration of Competing Interest The authors declare no conflicts of interest., (Copyright © 2019. Published by Elsevier B.V.)

In this study, the impacts of pregelatinized starch (PGS) with different conditions (2-8%, w/w) on the characteristics, microstructures and quality parameters of glutinous rice flour and dumplings were determined. The results indicated PGS favored the formation of elastic gel-like network structure on starch granules. PGS addition, especially at high PGS content, significantly influenced the granular, crystalline and molecular structure of glutinous dumplings, probably due to the structural amorphization of PGS. Accordingly, the dumplings complexation with suitable PGS exhibited a better storage, an increased content of slowly digestible starch (SDS), and integrated quality attributes including transmittance, cracking rate, and textural properties via weakening the water mobility. Pearson's correlation matrix exhibited that the quality of glutinous dumplings could be well predicted by physicochemical properties of rice flour. Thus, it is feasible to improve the textural and nutritional attribute of glutinous rice dumplings via simply complexation with PGS., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

The effects of heating temperatures (60–100 °C) on the morphology and structure of surimi gels with or without starch addition (potato and tapioca starch) were investigated in order to determine the reasons behind variations in the textural properties of starch-surimi gels. As shown by an improvement in hardness and gel strength as well as microstructural homogeneity, starch addition was beneficial in mitigating gel deterioration caused by rising temperatures. Scanning electron microscope and light microscope images showed that the starch swelling ratio improved as heating temperatures increased, resulting in an enhancement in cohesiveness and water holding capacity. Fourier transform infrared spectroscopy results revealed that an absorption peak of 900–1200 cm−1 indicated the turning point for starch structural alterations. Despite the fact that starch attained active filling at high temperatures, surimi proteins aggregated and starch cavities developed, which reduced the gel texture. This study laid the groundwork for understanding the effect of morphological and structural changes in starch on surimi gels. [ABSTRACT FROM AUTHOR]

Wheat starch was used as the research object, and ultrasonic treatment was carried out at different times (0 min,10 min,20 min,30 min) so as to investigate the effect of ultrasonic treatment on its aggregation structure, solubility, swelling degree, pasting properties and rheological properties. The results showed that ultrasonic treatment disrupted the granular structure, crystalline structure and short-range ordered structure of wheat starch, inducing the amorphization of starch aggregation structure were deeper. And these transformations were more obvious with the increase of ultrasound time. Moreover, due to the destruction of starch aggregation structure, the solubility, swelling degree, peak viscosity, final viscosity and setback value increased, but the disintegration value reduced and the rigidity of starch gel decreased. [ABSTRACT FROM AUTHOR]

The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating. [ABSTRACT FROM AUTHOR]