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Soil water stress has a significant impact on crop physiology, however, the specific response of starch quality formation in potato tubers remains unreported. Here, two potato (Solanum tuberosum L.) varieties, one with high, and the other with low tuber starch content, were grown in pots under three different soil water stress treatments, maintaining 75, 50 and 25% of soil field capacity, respectively. Soil water stress restricted potato plant growth and development, and severe stress reduced tuber yield by 47.8% relative to the control. It also inhibited tuber starch biosynthesis, which declined by 62.4% (AGPase activity) relative to the control. Furthermore, water stress reduced tuber starch accumulation by 23.6% (total starch content) relative to the control, and finally, it shortened the tuber starch gelatinization process by 1.44% (pasting temperature) compared to the control. These results reflect the soil water stress regulation mechanism on starch formation and potato tuber quality. Moreover, the study provides a scientific basis for breeding of varieties with high starch content, for improving starch quality and high-efficiency cultivation in dryland potato production. [ABSTRACT FROM AUTHOR]

The objective of the study is to determine some physical and thermal properties of Cañihua (Chenopodium pallidicaule Aellen) starch of variety Ramis grown at high altitude. Starch is extracted after hydration of the grains in a solution containing 0.2% SO2 and 0.55% lactic acid for 12 h at 30 °C. Particle Analyzer, Scanning Electron Microscopy (SEM), Atomic Force Microscopy (AFM), X‐Ray Diffractometry (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Differential Thermogravimetry (DTG), Differential Scanning Calorimetry (DSC), and Rapid Viscosity Analyzer (RVA) are used for characterization. The results show that the starches have a polyhedral shape and 85% have diameters in the range 712–955 nm. Surface agglomerated starches have low roughness values. The XRD shows the characteristic peaks of the starches type A, relative crystallinity of 28.52%, and the transmittance ratio (1045/1022 cm−1) of 1.33 from the FT‐IR. DTG shows three peaks of decomposition (203, 354, and 512 °C) and thermal stability of 251 °C. The temperature and enthalpy change of gelatinization are 62.7 °C and 3.64 J g−1, respectively. The RVA analysis shows viscosity with pasting temperature of 60.2 °C, limited peak viscosity at 95 °C, low breakdown (537 mPa s), and high setback (774.7 mPa s) during cooling. This small granule starch shows potential for applications in the pharmaceutical, cosmetic, chemical, and food industries. [ABSTRACT FROM AUTHOR]

Alumina‐based porous ceramics were fabricated via the starch consolidation casting route, using titanium oxide as a sintering additive. Alumina‐titania‐starch slurries with starch contents of 2.5, 5, 7.5, and 10 wt% relative to the alumina‐titania system were prepared. Titania was added to the slurries in proportions of 0, 1, 3, and 5 wt%, relative to alumina. The effects of starch and titania contents in the green bodies on the linear and volumetric shrinkage, as well as the total and open porosities of the sintered alumina product, were investigated. The effect of titania addition on mechanical, electrical, and thermal properties of the obtained porous alumina ceramics was studied. Microstructure and pores morphology were characterized by SEM. The alumina‐based ceramics obtained had external porosities that varied between 54 and 76 vol%. Thermal conductivities as low as 0.06–0.1 W/m.K were achieved and the volume electrical resistivity ranged from 3.6 to 600 GΩ·m, while compressive strengths up to 2.8 MPa for a titania ratio of 1 wt% were attained. [ABSTRACT FROM AUTHOR]

Starch has been recognized as a vital ingredient in surimi products due to its ability to absorb water, which reduces the deterioration of gels and water loss during freezing and thawing. However, it is essential to ascertain the role of starch in the formation of ice crystals and the texture of surimi gels. The impact of freeze-thaw cycles on the morphology and distribution of ice crystals, as well as the textural characteristics of gelatinized and ungelatinized starch-surimi gels was investigated. The results of light microscopy revealed that the presence of starch, irrespective of whether it was gelatinized, resulted in a reduction in the size of ice crystals within the surimi gel network during the freeze-thaw process. In addition, starch in surimi gels was subjected to freeze-thaw cycles, resulting in the emergence of two distinct states of bound water (0.1–1 ms and 1–10 ms). The higher relative content of immobile water indicated that the gelatinized starch had improved water holding properties. Furthermore, the incorporation of gelatinized starch into surimi enhanced its freeze-thaw stability and retarded the loss of gel strength, hardness, and whiteness. The addition of starch had a synergistic impact, enhancing the gel properties by affecting the formation of ice crystals and water absorption.

SUMMARY: Starch gelatinization acts as a pellet binder, and thereby, increase pellet quality. Increasing pellet quality has been shown to improve bird performance. The use of antimicrobial feed additives has been increasing due to the risk of salmonellosis to consumers. A previous experiment included an antimicrobial primarily composed of formaldehyde and propionic acid added at the mixer to poultry feed. The study steam conditioned the feed for a shorter duration compared to a longer duration and discovered a decrease in pellet quality. We hypothesize that the product inhibited starch gelatinization and that the degree of inhibition is based on heating time. Therefore, the objective of this experiment was to determine the effect of formaldehyde and propionic acid on starch gelatinization via glucose release and spectrophotometry across two heating times. Corn starch suspensions were heated at 82°C for 2 min 30 sec or 15 min and added to base reagents. Formaldehyde and/or propionic acid were added to the appropriate corn starch suspensions prior to heating, while the control lacked either of the chemicals. The absorbance of the 4 formulations at each heating time were measured using spectrophotometry (Beckman Coulter, DU 530, Brea, CA). Three replications were performed per treatment. All 4 formulations were analyzed using a multiple comparison. A two-way ANOVA was also employed to explore the 4 (formulation) × 2 (heating time) factorial arrangement of treatments. There was a heating time × formulation interaction where all formulations heated for 15 min had a significant increase in gelatinization relative to the 2.5 min formulations, with the control formulation showing the least amount of change (P < 0.05). Formaldehyde and propionic acid did not reduce starch gelatinization regardless of heating time. The increase in starch gelatinization with increased heating time may translate to increasing pellet quality.

AbstractAs compared with exogenous components, non-starch components (NSCS), such as proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in cereals, are more effective at inhibiting starch digestibility. Existing research has mostly focused on complex systems but overlooked the analysis of the in-situ role of the NSCS. This study reviews the crucial mechanisms by which endogenous NSCS inhibit starch digestion, emphasizing the spatial distribution-function relationship. Starch granules are filled with pores/channels-associated proteins and lipids, embedding in the protein matrix, and maintained by endosperm cell walls. The potential starch digestion inhibition of endogenous NSCS is achieved by altering starch gelatinization, molecular structure, digestive enzyme activity, and accessibility. Starch gelatinization is constrained by endogenous NSCS, particularly cell wall NSPs and matrix proteins. The stability of the starch crystal structure is enhanced by the proteins and lipids distributed in the starch granule pores and channels. Endogenous polyphenols greatly inhibit digestive enzymes and participate in the cross-linking of NSPs in the cell wall space, which together constitute a physical barrier that hinders amylase diffusion. Additionally, the spatial entanglement of NSCS and starch under heat and non-heat processing conditions reduces starch accessibility. This review provides novel evidence for the health benefits of whole cereals. [ABSTRACT FROM AUTHOR]

Abstract Alumina‐based porous ceramics were fabricated via the starch consolidation casting route, using titanium oxide as a sintering additive. Alumina‐titania‐starch slurries with starch contents of 2.5, 5, 7.5, and 10 wt% relative to the alumina‐titania system were prepared. Titania was added to the slurries in proportions of 0, 1, 3, and 5 wt%, relative to alumina. The effects of starch and titania contents in the green bodies on the linear and volumetric shrinkage, as well as the total and open porosities of the sintered alumina product, were investigated. The effect of titania addition on mechanical, electrical, and thermal properties of the obtained porous alumina ceramics was studied. Microstructure and pores morphology were characterized by SEM. The alumina‐based ceramics obtained had external porosities that varied between 54 and 76 vol%. Thermal conductivities as low as 0.06–0.1 W/m.K were achieved and the volume electrical resistivity ranged from 3.6 to 600 GΩ·m, while compressive strengths up to 2.8 MPa for a titania ratio of 1 wt% were attained.

Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet. Also, the inclination toward sustainable food products requires the introduction of green technologies as the substitution of conventional heating. A proper substitution demands investigating the impact of different heat transfer mechanisms of conventional and green volumetric heating processes on starch gelatinization and enhancement in starch structural, functional, and nutritional properties. Hence, modified lentil flours through soaking/germination pretreatment followed by volumetric heating (microwave-infrared and vacuum-microwave drying) and conventional heating (roasting and convective air drying) were examined in this study. The results showed that using microwave-infrared not only significantly decreased processing time but also created a similar gelatinization degree compared to the lentils treated by roasting at 240°C. Vacuum-microwave also found a suitable substitution for convective air drying, producing similar modified starch at a shorter processing time. Almost all thermal treatments improved total starch digestibility; however, microwave-infrared drying and roasting increased rapidly digestible starch while vacuum-microwave and convective air drying enhanced slowly digestible starch. Generally, soaking/germination followed by the mentioned dryings leads to modified flours by changes in their starch structure, resulting in the effective utilization of pulse flours as a promoting food ingredient.

BACKGROUND: Biochar can play a key role in improving paddy soil and productivity. However, there is limited information on the effects of biochar on rice quality and starch gelatinization. In this study, four rice straw biochar dosage treatments (0, 20, 40 and 60 g kg−1; CK, C20, C40 and C60, respectively) were set up to investigate rice yield components, rice processing, appearance and cooking quality, and starch gelatinization. RESULTS: Addition of biochar increased the effective panicle, grain number per panicle and seed setting rate. However, it decreased the 1000‐grain weight, resulting in an increase in yield. In 2019, all the biochar treatments improved the head rice rate (9.13–11.42%), whereas in 2020 only the C20 treatment improved. Low biochar dosage had little effect on grain appearance. High biochar dosage significantly decreased the chalky rice rate by 21.47% and chalkiness by 19.44% in 2019. However, it significantly increased the chalky rice rate and chalkiness by 118.95% and 85.45% in 2020, respectively. Biochar significantly lowered the amylose content except for the C20 and C40 treatments in 2020, and the gel consistency. The C40 and C60 treatments significantly increased the peak and breakdown viscosities and decreased the setback viscosity compared with CK. Correlation analysis showed that starch gelatinization characteristics were significantly correlated with the head rice rate, chalky rate and amylose content. CONCLUSION: A lower biochar dosage can improve the yield and milled rice rate and maintain a higher quality of appearance, whereas a higher biochar dosage can significantly improve starch gelatinization. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of α-amylase by chlorogenic acid were investigated. The variation in dielectric loss factor, ε″, and dielectric loss tangent, tanδε, of the microwave thermal conversion indicated that LS-CA had a more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. This gelatinized LS-CA to a greater extent at any given temperature between 65 and 85 °C than LS, and it accelerated the degradation of the starch crystalline structure. The greater disruption of the crystal structure decreased the bound water content and increased the thermal stability of LS-CA compared to LS. The simulated in vitro digestion found that the presence of the LS-CA complex improved the slow-digestion property of lotus seed starch by increasing its content of resistant and slowly digested starch. In addition, the release of chlorogenic acid during α-amylase hydrolysis further slowed starch digestion by inhibiting α-amylase activity. These findings provide a foundation for understanding the correlation between the complex behavior and digestive properties of naturally polyphenol-rich, starch-based foods, such as LS, under microwave treatment, which will facilitate the development of starch-based foods with tailored digestion rates, lower final degrees of hydrolysis and glycemic indices. [ABSTRACT FROM AUTHOR]

This study aimed to improve the water absorption rate of adzuki bean at room temperature by producing cracks in adzuki bean epidermis via microwave pretreatment. Adzuki bean was pretreated by microwave at 80~800 W for 10~50 s, and then the changes in its appearance, starch properties and water absorption characteristics in water and pectinase solution were monitored. When the microwave power and treatment time increased, some cracks appeared on the epidermis, the volume increased, the starch was partially gelatinized, and thus the water absorption rate of adzuki bean in both water and 0.20 mg/mL pectinase solution at 25 ℃ was significantly increased. After microwave pretreatment at 800 W for 30 s, some cracks appeared on the surface, the bean remained as compact particles, and the volume was slightly increased; partial starch granules were destroyed and gelatinized, accompanying by the vanish of polarized cross; the rate of water absorption (6 h) increased by 28.78% and 30.89% in water and pectinase solution, while the saturated water absorption in water decreased by 10.64%, and showed no significant decrease in pectinase solution. Overall, microwave pretreatment could improve the water absorption rate of adzuki bean and the improvement was related to the formation of cracks on epidermis and the partial gelatinization of starch. The results could provide a theoretical guide for the applications of microwave in coarse grain processing.

This study aimed to estimate the effects of extrusion variables on extruded aquafeed water solubility using a starch gelatinization model. A new equation was derived from a classical starch gelatinization degree model to calculate aquafeed water solubility. After considering the data of five formulations, the average absolute deviation (AAD) of the new equation was 7.97% for the extrudate water solubility and 2.24% for the water solubility index. In the most cases, water solubility and water solubility index increased with an increase in the process screw speed and temperature but decreased with a decrease in water content. On the other hand, when the moisture content increased from 0.2 to 0.3 kg/kg, the water solubility increased from 4.91 to 5.22% (wt) for a typical recipe in the low moisture content extrusion process. The new equation established a way to quantitatively elaborate the relationship between the extrudate water solubility and extrusion process variables.

Background and Objectives: The improvement of the physical, chemical, and sensorial parameters of parboiled rice is constantly sought by the industry. Thus, the objective was to evaluate the effects of infrared radiation heating temperature (80°C, 100°C, 120°C, and 140°C) and time (2, 6, 10, and 14 min) on starch gelatinization and technological, thermal, and pasting properties of parboiled rice. Findings: The degree of gelatinization of rice starch subjected to infrared radiation heating ranged from 5.73% to 39.13% and the relative crystallinity from 49.70% to 42.30% in the treatments at 80°C for 6 min and 140°C for 14 min, respectively. The increase in head rice yield is related to an increase in the degree of gelatinization and a reduction in the relative crystallinity of the starch, making the grains more resistant to breakage. There was a tendency to reduce the cooking time at temperatures of 80°C and 140°C, regardless of the heating time. As for hardness, the opposite behavior was observed, with a tendency to increase at temperatures of 80°C and 140°C, regardless of the heating time. Conclusions: Infrared radiation heating can be used to produce parboiled rice. It is recommended to use temperatures between 100°C and 120°C for 6–10 min. Significance and Novelty: The method validated in this study presented to the rice processing industry a new way to produce parboiled rice. The study showed that it is possible to use infrared radiation heating to gelatinize rice starch. The use of infrared radiation in rice processes is widely used in the industry as a source of heating, whether in drying or parboiling, with previous studies showing a reduction of up to 4.6 times in energy consumption compared to conventional sources of heating. [ABSTRACT FROM AUTHOR]

The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate their effects on the digestibility of starch and on the formation of acrylamide during baking. Pizza dough leavening was monitored for 48 h at 22 °C/80% RH, and the analyses were conducted at selected leavening times (0, 4, 8, 16, 24, and 48 h). It was observed that in 30 h the volume tripled and the viscoelastic dough relaxed in the first 4 h, as evidenced by the lower value of the relaxation percentage "a" and the higher rate of decay "b", associated with a high value of the compression work, indicating the presence of a very strong gluten mesh. In the following hours, the dough lost elasticity, and in fact, the G' modulus decreased due to the weakening of the weak interactions between the gluten proteins and the starch. This suggests that a long leavening improved the extensibility of the pizza disc, facilitating the action of the pizza maker. Thermal (TGA and DSC) and morphological (SEM) analyses evidenced the highest water removal rate from the dough, a wider starch gelatinization temperature range, a ∆H of 0.975 ± 0.013 J/g, and a more open and weak gluten structure in dough balls leavened for 16 h. As the leavening time increased, both dough and pizza base samples showed an increase in reducing sugars and free amino groups, while the rapidly digestible starch decreased in the dough following the metabolism of the yeasts and increased in the pizza base due to the starch gelatinization that occurs during baking, which makes it much more susceptible to α-amylase. Finally, the levels of acrylamide remained at the same values despite the higher availability of reducing sugars and its precursors during leavening. [ABSTRACT FROM AUTHOR]

Objective： To explore the relationship between functional properties of rice glutelin fibril aggregates （RGFAs） solution formed by different storage and heating time. Methods: The RGFAs samples were prepared by heating rice glutelin （RG） at 85 ℃ and pH 2.0 for 2~15 h, and stored at 4 ℃ for 1 day and 4 days, respectively. The surface hydrophobicity, emulsifying property, shear viscosity of RGFAs samples as well as the gelatinization characteristics and hydrolysis rate of the mixture of RGFAs and starch were measured. Results: After storage at 4 ℃ for 4 days, the emulsifying properties were significantly improved. The surface hydrophobicity of RGFAs solution formed by heat treatment for 2~10 h decreased significantly （P＜0.05）, while the surface hydrophobicity of RGFAs solution formed after 15 h of heat treatment did not change significantly （P＞0.05）, and the shear viscosity of 15 h-RGFAs solution decreased. The gelatinization temperature of the mixture of starch and 2 h-RGFAs stored for 1 day was the lowest （83.98±0.08） ℃, and the hydrolysis rate of the mixture of starch and RGFAs samples stored for 1 day was lower than that of other samples. Conclusion: The inhibition of wheat starch hydrolysis by RGFAs samples stored for 1 day was better than that by RGFAs samples stored for 4 days.

Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile (120, 140 and 160 °C at the die) and air injection pressure (0, 150 and 300 kPa) during extrusion cooking were investigated. Extrusion cooking caused the denaturation of proteins and gelatinization of starch in the flour, which induced changes in the techno-functionality of the extruded flour (i.e., increased water solubility, water binding capacity and cold viscosity and decreased emulsion capacity, emulsion stability, and trough and final viscosities). In general, the large particle size flour required less energy input to be extruded and had higher emulsion stability and trough and final viscosities compared to the small particle size flour. Overall, among all of the treatments studied, extrudates produced with air injection at 140 and 160 °C had higher emulsion capacity and emulsion stability, making them relatively better suited food ingredients for emulsified foods (e.g., sausages). The results indicated air injection's potential as a novel extrusion technique combined with modification of flour particle size distribution and extrusion processing conditions to effectively manipulate product techno-functionality and broaden the applications of pulse flours in the food industry. [ABSTRACT FROM AUTHOR]

This study investigated the impacts of the complete substitution of sucrose by maltitol and/or sorbitol on the dough-crumb transition in biscuits. To this end, the phenomena of starch gelatinization/melting were studied at different moisture contents, both in the biscuit dough and model systems, by X-ray diffraction (XRD), differential scanning calorimetry (DSC), and by environmental scanning electron microscopy (ESEM). Observation of doughs in ESEM revealed sorbitol had a structure very different from sucrose and maltitol crystals. After forming the dough pieces, it could be seen that at least some sugar and maltitol crystals were still present while sorbitol flakes were solubilized. At a limiting real water content (~20% dry basis), adding sweeteners to the mixture increased the gelatinization temperature, more markedly for sucrose and maltitol, as well as increasing the enthalpy. These results were confirmed by the model systems analyses. The calorimetric study with mixing batch cells revealed that sorbitol dissolved completely while maltitol and sucrose competed with the flour constituents to capture water. The proportion of water available for the sorption of the starch grain and its gelatinization was therefore different according to the affinity of the sweetener for water, and might influence the degree and temperature of starch gelatinization/melting. [ABSTRACT FROM AUTHOR]

Background and Objectives: Protein and gluten content and composition are important for the baking quality of wheat flours. Our aim was to provide a comprehensive characterization of 82 wheat flours to analyze the influence of protein composition on rheological and baking quality parameters. Findings: Protein composition, starch gelatinization behavior, as well as rheological (microfarinograph, gluten aggregation, extensibility), and baking parameters were determined. The correlation matrix showed no significant correlations between gluten composition and loaf volume. Parameters of the gluten aggregation test allowed a prediction of gluten, gliadin, and glutenin content with an absolute root mean square error of cross validation of 7.5, 6.0, and 3.2 mg/g, respectively, using partial least squares regression. Starch gelatinization temperature had an effect on gluten aggregation. Conclusions: The gluten aggregation test was suitable to predict gluten, gliadin, and glutenin content. The lack of correlations between protein composition and loaf volume indicates that baking quality is the result of a complex combination of different parameters. Significance and Novelty: Our study is the first to comprehensively analyze 82 wheat flours, especially in terms of gluten composition. We show that flour blends can reach excellent baking quality even if quality indicators like crude protein or extensibility are comparatively low. [ABSTRACT FROM AUTHOR]

This study investigated the influence of Konjac Glucomannan (KGM) with varying degrees of polymerization (DKGMx) on the gelatinization and retrogradation characteristics of wheat starch, providing new insights into starch-polysaccharide interactions. This research uniquely focuses on the effects of DKGMx, utilizing multidisciplinary approaches including Rapid Visco Analysis (RVA), Differential Scanning Calorimetry (DSC), rheological testing, Low-Field Nuclear Magnetic Resonance (LF-NMR), and molecular simulations to assess the effects of DKGMx on gelatinization temperature, viscosity, structural changes post-retrogradation, and molecular interactions. Our findings revealed that higher degrees of polymerization (DP) of DKGMx significantly enhanced starch's pasting viscosity and stability, whereas lower DP reduced viscosity and interfered with retrogradation. High DP DKGMx promoted retrogradation by modifying moisture distribution. Molecular simulations revealed the interplay between low DP DKGMx and starch molecules. These interactions, characterized by increased hydrogen bonds and tighter binding to more starch chains, inhibited starch molecular rearrangement. Specifically, low DP DKGMx established a dense hydrogen bond network with starch, significantly restricting molecular mobility and rearrangement. This study provides new insights into the role of the DP of DKGMx in modulating wheat starch's properties, offering valuable implications for the functional improvement of starch-based foods and advancing starch science. [Display omitted] [ABSTRACT FROM AUTHOR]

D-Allulose, with its low calorie content and sweetness comparable to sucrose, has gained significant attention from researchers as an ideal substitute for sucrose. Here, we investigated the effects of D-allulose on the physicochemical properties and texture of wheat starch. The gelatinization results showed that D-allulose (D-allulose: wheat starch = 1:1 w /w) increased the pasting temperature (56.4 to 65.2 °C) and transition enthalpy (7.9 to 9.0 J/g) of wheat starch systems, and the impact was significantly lower than that of other commonly used small-molecule sugars (sucrose, fructose, glucose). In addition, rheological, texture, and X-ray diffraction analyses confirmed that the addition of D-allulose improved the hardness, gumminess, and recrystallization of retrograded wheat starch gels. Microstructure analysis indicated that the addition of D-allulose enhanced the structural density of wheat starch system, thereby significantly slowing down the retrogradation of wheat starch. D-allulose exhibited unique properties, promoting the gelatinization of wheat starch and delaying its retrogradation. These results will help to promote the wide application of D-allulose in starchy foods with special physiological functions. [Display omitted] [ABSTRACT FROM AUTHOR]

In order to evaluate the quality parameters for short-term stored paddy with slightly high moisture, this study determined the changes in intergranular air relative humidity (RH) and wetbulb temperature of grain bulk with an equilibrium moisture model and Newton-Raphson method, and analyzed the effect of their accumulation amount during storage on thermal and thermo-mechanical properties, and lipid components, and appearance quality indexes in milled rice. The japonica paddy with 15.3% MC was put into warehouse in winter and stored for 163 days, when the average dry temperature in bulk increased from 8.3 to 22.9°C, the average RH in bulk layer 1, 2, 3, and 4 respectively increased 3.6%, 3.0%, 2.9%, and 2.9% from 75.1%, and wetbulb temperature respectively increased 15.21, 13.57, 13.47 and 13.29 °C from 6.2 °C, showing no damage from stored insects and fungi. The gelatinization peak temperature of rice flour measured by DSC remained unchanged. A Mixolab analysis showed, during paddy storage from 45 to 213 d, dough development time and stability time, and starch setback torque gradually increased, but enzymatic speed decreased. GC-MS analysis showed the percent of the main fatty acid species kept unchanged during 213 d paddy storage. External indexes like accumulation of grain bulk maximum temperature, and accumulation of wetbulb temperature corresponding to bulk maximum temperature, and internal indexes such as the temperature, area and height of rice flour gelatinization peak measured by DSC, and dough development time and stability time, gelatinization peak torque and enzymatic speed in rice flour measured by a Mixolab, and fatty acid components (C14:1, C14:0, C20:5n3, C20:3n6, C20:2, C20:1, C24:1, C24:0), as well as rice appearance quality indexes like head rice percentage, small broken kernel rate, and kernel size could be used as the evaluation indexes for the low temperature storage of a japonica paddy with slightly high moisture.

ABSTRACT: We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed a significant effect of WPI on oat starch by increasing the peak temperature of differential scanning calorimeter endotherms. The X-ray diffraction and Fourier transform infrared spectroscopy studies revealed that WPI increased the ordered structuration of starch paste, as evident by an increase in relative crystallinity; in addition, a decrease in infrared bands at 1,024 cm−1 and 1,080 cm−1 suggested decreased gelatinization of oat starch granules. Overall, WPI at different concentrations affected the oat starch gelatinization properties.

The development of novel and sustainable food products, such as cheese- and meat analogues, requires a better understanding of the use of less refined ingredients. We investigated the distribution of water between the protein and starch phase of doughs and heat-induced gels made from air-classified faba bean fractions by developing a method suited for investigation of such multi-component ingredients. The moisture contents of the protein and starch phases in the dough were determined using a method based on partial sorption isotherms of mixed doughs of protein- and starch-rich fractions at high water activity. Water content of the protein phase is higher than that of the starch phase in dough, showing that protein takes up more water than starch at room temperature. Also, the moisture content of the protein phase in the gels was calculated using a model based on the denaturation temperature of legumin. From the experiments and the modelling, it became evident that the moisture content of the protein phase in the gel is lower than the moisture content of the protein phase in the dough, showing the importance of considering moisture migration from the protein to the starch during heating.

Simple Summary: The use of novel ingredients is increasing in popularity within the pet food industry. Products utilizing both grain-free and more traditional ingredient profiles are widely available. Unfortunately, gastrointestinal impacts associated with changes in starch content and gelatinization from different grain or carbohydrate sources are unknown. The purpose of this work was to measure starch content and gelatinization in commercially manufactured dry dog food products and assess differences related to ingredient profile. Gelatinized starch was proportionately lower in products manufactured with traditional ingredients (chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn). Diets manufactured with non-traditional ingredients including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, and salmon along with plant-based ingredients including tapioca, chickpeas, lentils, potato, and pumpkin had higher proportions of starch gelatinized. The degree of gelatinization can impact digestibility in the canine digestive tract and is an important area requiring further investigation. Starch gelatinization in pet food may be affected by moisture, retention time, and ingredients used. Starch gelatinization has been associated with changes in digestibility but is not well studied using non-traditional ingredients in canine diets. The objective of this research was to examine differences in starch content and gelatinization associated with changes in ingredient profile (traditional vs. non-traditional) and nutrient content requirements associated with differing life stages. Traditional diets (n = 10) utilizing protein sources including chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn were examined in comparison with non-traditional diets (n = 10) utilizing protein sources including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, and salmon along with plant-based ingredients including tapioca, chickpeas, lentils, potato, and pumpkin. Total starch and gelatinized starch (as percent of total diet) were measured with variation due to ingredient type assessed using Student's t-test in SAS 9.4. Significance was set at p < 0.05. Total starch (as a percent of diet) was higher in traditional diets compared to non-traditional diets formulated for maintenance (p < 0.0032) or all life stages (p < 0.0128). However, starch gelatinization as a proportion of total starch was lower in traditional diets formulated for maintenance (p < 0.0165) and all life stages (p < 0.0220). Total starch and gelatinized starch had a strong negative correlation (r = −0.78; p < 0.01) in diets utilizing traditional ingredients. These novel data reveal important differences between starch content and gelatinization and may impact selection of various ingredient types by pet food manufacturers. [ABSTRACT FROM AUTHOR]

To meet the rising consumer demand for higher nutrition foods and to increase flake nutritional value and functionality, it is possible to combine cereals with pulses. For consumers, one of the most important quality parameters along with appearance and taste, is texture. To produce the appropriate quality of flakes, the knowledge about the relationship between chemical composition, processing parameters, and texture is necessary. The aim of this study was to characterise the role of cereal and pulse constituents and processing technologies in flake texture development, which could be used in flake production for achieving the appropriate hardness and crunchiness of new products. The monographic method was used to characterise the constituent and processing technology`s role in cereal and pulse flake texture development. Information published from 2003 till 2022, in total 77 full text research articles, books and databases were analysed and summarised. Data analysed show if pulse and cereal nutritional information, mineral and vitamin content is known, it is possible to combine different cereals and pulses to provide a specific nutrient composition in the developed products. The main change in high starch products is a specific gelatinization and retrogradation behaviour of starch. Constituents such as lipids and proteins as well as processing technology and parameters, can significantly modify the properties and functionality of starch. Proteins can encapsulate starch granules, inhibit starch digestion and gelatinization, reduce starch structural order, and inhibit starch retrogradation. [ABSTRACT FROM AUTHOR]

This study investigated the effects of various drying conditions involving microwave power, air velocity, and sample mass on the drying behavior, starch gelatinization properties, and gamma‐aminobutyric acid (GABA) content of germinated red adzuki bean (GRAB) under continuous microwave drying. Increasing the microwave power and lowering the sample mass can promote GRAB drying and shorten the total drying duration; improving the air velocity limited the temperature elevation of GRAB to affect water removal to some extent. The drying rate had only the rising‐ and falling‐ rate stages throughout the drying process. Microwave drying lowered the gelatinization temperature and enthalpy to facilitate the starch gelatinization of GRAB. The microwave power and sample mass had significant effects on the GABA content of the final dried GRAB. This study may provide guidance for understanding and follow‐up improving the continuous microwave drying production of germinated bean products like GRAB. Practical applications: GRAB is consumed as a nutritional food source due to its high starch and protein contents, low fat, and rich bioactive ingredients like GABA. Drying processing is a needed step for fresh GRAB to facilitate long‐term storage and quality retention. This study evaluated the drying behavior and quality attributes of GRAB in a continuous microwave belt dryer, and the research results have underlying application potential and may provide guidance for microwave drying production of germinated bean products like GRAB. [ABSTRACT FROM AUTHOR]

Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 and 48 h) to select the best conditions for improving the nutritional quality of their flours. Changes in proximal composition, total phenolic compounds, antioxidant activity, mineral content, unsaturated fatty acids and essential amino acids profiles of germinated quinoa seeds were determined. In addition, changes in structure and thermal properties of the starch and proteins as consequence of germination process were analyzed. In white quinoa, germination produced an increase in the content of lipids and total dietary fiber, at 48 h, the levels of linoleic and α-linolenic acids and antioxidant activity increase, while in red quinoa, the component that was mostly increased was total dietary fiber and, at 24 h, increased the levels of oleic and α-linolenic acids, essential amino acids (Lys, His and Met) and phenolic compounds; in addition, a decrease in the amount of sodium was detected. On the basis of the best nutritional composition, 48 h and 24 h of germination were selected for white and red quinoa seeds, respectively. Two protein bands were mostly observed at 66 kDa and 58 kDa, being in higher proportion in the sprouts. Changes in macrocomponents conformation and thermal properties were observed after germination. Germination was more positive in nutritional improvement of white quinoa, while the macromolecules (proteins and starch) of red quinoa presented greater structural changes. Therefore, germination of both quinoa seeds (48 h-white quinoa and 24 h-red quinoa) improves the nutritional value of flours producing the structural changes of proteins and starch necessary for obtaining high quality breads. [ABSTRACT FROM AUTHOR]

Turbo-technology (i.e., a heat/shear treatment) potential in modifying rice flour technological properties (i.e., damaged starch, pasting properties, apparent cold viscosities, and color) depending on cooking temperature (120–200 °C), added water (30–40%), and drying temperature (160–200 °C) was evaluated. Applying a Box–Behnken design, highly significant (p < 0.001) models were found for moisture, damaged starch, pasting properties, and cold viscosities. The most important factor was the added water, significantly (p < 0.001) affecting all treated flour characteristics. The optimization resulted in 200 °C as cooking and drying temperature and 40% added water, but values of damaged starch and cold viscosities in the treated flour were still low. Thus, flour was overnight wetted (40% water) before cooking and drying at 200 °C, obtaining high values of damaged starch (49.5 ± 1.5 g/100 g db) and cold viscosities (from 6213 to 21,436 cP). The study represents a guide for the application of turbo-technology to design flour with tailored technological properties. [ABSTRACT FROM AUTHOR]

Starch is added to meat analogues for binding and water holding. In this study, we investigate whether starch can have an additional role as a structuring agent. Therefore, different types of starch were combined with wheat gluten at various amounts and sheared in a High Temperature Shear Cell to determine how starch influences the structuring behavior of gluten–starch blends. The starches were chosen based on their diverse amylose contents, leading to different technological properties. Remarkable differences were found between the starches investigated. The addition of Amioca starch (containing 1% amylose) had a strong negative influence on the ability of gluten to form fibers. Maize starch (25% amylose) and Hylon VII (68% amylose) formed fibrous materials up to high starch additions. The pre-gelatinizing of maize starch further increased the ability of gluten–starch mixtures to form fibrous structures. The influence of the different types of starch on the hardness, deformability, and stiffness of the sheared samples was also assessed, revealing a spectrum of achievable properties through the addition of starch. Most remarkable was the formation of a material with anisotropy in Young's modules. This anisotropy is also found in chicken meat, but not in protein-based fibrous materials. Furthermore, it was observed that the pre-gelatinization of starch facilitated fiber formation. A similar effect of pre-gelatinizing the starch was found when using faba bean meal with added wheat gluten, where fibrous structures could even be formed in a recipe that previously failed to produce such structures without pre-treatment. [ABSTRACT FROM AUTHOR]

A temperature control unit was implemented to vary the temperature of samples studied on a commercial Mobile Universal Surface Explorer nuclear magnetic resonance (MOUSE‐NMR) apparatus. The device was miniaturized to fit the maximum MOUSE sampling depth (25 mm). It was constituted by a sample holder sandwiched between two heat exchangers placed below and above the sample. Air was chosen as the fluid to control the temperature at the bottom of the sample, at the interface between the NMR probe and the sample holder, in order to gain space. The upper surface of the sample was regulated by the circulation of water inside a second heat exchanger placed above the sample holder. The feasibility of using such a device was demonstrated first on pure water and then on several samples of bread dough with different water contents. For this, T1 relaxation times were measured at various temperatures and depths and were then compared with those acquired with a conventional compact closed‐magnet spectrometer. Discussion of results was based on biochemical transformations in bread dough (starch gelatinization and gluten heat denaturation). It was demonstrated that, within a certain water level range, and because of the low magnetic field strength of the MOUSE, a linear relationship could be established between T1 relaxation times and the local temperature in the dough sample. [ABSTRACT FROM AUTHOR]

Nowadays, resulting from disordered glucose and lipid metabolism, metabolic diseases (e.g., hyperglycemia, type 2 diabetes, and obesity) are among the most serious health issues facing humans worldwide. Increasing evidence has confirmed that dietary intervention (with healthy foods) is effective at regulating the metabolic syndrome. Whole grain rice (WGR) rich in dietary fiber and many bioactive compounds (e.g., γ‐amino butyric acid, γ‐oryzanol, and polyphenols) can not only inhibit starch digestion and prevent rapid increase in the blood glucose level, but also reduce oxidative stress and damage to the liver, thereby regulating glucose and lipid metabolism. The rate of starch digestion is directly related to the blood glucose level in the organism after WGR intake. Therefore, the effects of different factors (e.g., additives, cooking, germination, and physical treatments) on WGR starch digestibility are examined in this review. In addition, the mechanisms from human and animal experiments regarding the correlation between the intake of WGR or its products and the lowered blood glucose and lipid levels and the reduced incidence of diabetes and obesity are discussed. Moreover, information on developing WGR products with the health benefits is provided. [ABSTRACT FROM AUTHOR]

Introduction[1] Corn grain represents the most important energy source in ruminant diets. In high-producing dairy cows, the diets contain high levels of corn in order to meet their energy requirements. Corn has a complex structure where a range of nutrients interact with each other or physically associations. Ultimately, the quantity and availability of these nutrients determines the nutritional value of this grain. In corn nutrients and energy utilization is influenced by both intrinsic (e.g. starch granules and protein matrix structure) and extrinsic (e.g. growing and storage conditions, climate and agronomy conditions and grain drying process) factors. Corn endosperm represents more than 80% of total grain and is composed of starch granules that are imbedded in a protein matrix and surrounded by plant cell walls. Starch granules size, starch composition (amylose/amylopectin ratio), starch encapsulation (by endosperm cell walls and protein bodies) are among the factors with the most influence on digestion of starch. The structure and distribution of starch and protein matrix network of grains vary in different corn varieties. The Objectives of this study were to evaluate physical and chemical properties, gas fermentation parameters, starch digestibility and starch granules structure in Iranian corn grain Single cross 702 in comparison with different kind of imported corn grains (Russia, Ukraine and Brazil). Materials and methods Corn grain samples (Single cross 702, Russia, Ukraine and Brazil) were obtained from Khorasan Razavi Agricultural and Natural Resources Research Center, Mashhad, Iran. The apparent density was measured and the samples were analyzed for DM, OM, CP, EE, NDF, ADF, starch. Gas production was conducted in a 125 ml amber flask with three series of incubation. Gas production parameters were calculated. Also, rumen, intestine and total tract digestibility of DM, starch and CP were determined by using the in situ mobile bag procedure. Different parameters of damaged starch (the absorption of iodine, Ai%; damaged starch content in UCD, Chopin units; UCDc, Chopin units on protein basis matter) were determined using the amperometry method (Chopin, ZI Val de Sein, 92390 VLG, France). Starch gelatinization was determined according to the enzymatic procedure (AACC Method 76-31.01; K-SDAM, 09/2018). Scanning electron microscope (LEO 1450 VP, USA), at an accelerating voltage of 25 kV, and under 2500x magnification to study the grain structure was done. Data were analyzed by GLM procedure of SAS with a completely randomized design. Results and discussion Apparent shape of Single cross 702 was smaller than other corn varieties. Apparent density was higher in Brazil corn than other corn varieties. DM, OM and EE were not shown significantly difference between corn varieties; however, CP, ADF, NDF, starch, NFC, TDN, NEg and NEl were significantly affected by different corn varieties. Starch in Single cross 702 corn (69.03%) was significantly lower than Russia (71.04%), Ukraine (70.36%) and Brazil (71.49%) corns. Asymptote gas production (A) was not influenced by different corn varieties; however, the real gas production in time 24 and 48 h incubation in Brazil, Russia and Single cross 702 corns was greater than Ukraine corn. The instant rate of gas production until 8 h incubation in Single cross 702 and Russia corns was greater than Ukraine and Brazil corns. The time for fermentation of 25 and 75% of substrate in Single cross 702 and Russia corns were significantly reduced than other corn varieties. The PH, NH3-N and total VFA of bath culture in 24 h didn’t influence by corn varieties, however acetate to propionate ratio in Brazil corn was greater than other corns. In spite of that the rumen starch digestibility of Single cross 702 (61.59%) and Russia (59.51%) was increased than Ukraine (45.31%) and Brazil (40.51%) corns; however, Ukraine (97/.06%) and Brazil (98.39%) corns showed the intestine starch digestibility greater than Single cross 702 (93.79%) and Russia (93.87 %) corns. The starch gelatinization in both of Single cross 702 (4.24%) and Russia (4.17%) was greater than Ukraine (3.78%) and Brazil (3.32%) corns. The scanning electron microscopy showed that the starch granules size was not uniform in the Single cross 702 corn and the number of small starch granules was greater than other corn varieties. Also, the thin protein matrix was observed in the Single cross 702 corn. In contrast, the starch granules size in the Russia and Ukraine corns were larger and uniform. In Brazil corn, the starch granules were arranged with greater density and a non-smooth surface was observed on the granules. Many studies were done on nutrient value of different corn varieties. Numerous factors can affect the grain chemical composition, physical properties and starch availability on corn grain that include cell wall structure, type of endosperm (floury or vitreous), starch granules and protein matrix, genetic and environment. Corns contain higher floury to horny starch ratio showed greater starch gelatinization and greater starch digestibility in the rumen and total tract. Findings of this study represent the Single cross 702 and Russia corns showed higher gas production, rate of gas production, starch gelatinization and rumen digestibility of starch than Brazil corn. Conclusion It is concluded that the Single cross 702 corn in terms of flurry endosperm, gas production, gas production rate, starch gelatinization and rumen digestibility of starch was similar to Russia corn, although the structure of starch granules was different. Brazil corn had a horny endosperm and showed lower rate of gas production in initial hours of incubation, lower starch gelatinization and higher intestine digestibility of starch than other corns. It generally seems that the result of this study and similar studies can offer useful information about corn grain for farmers and the animal feed manufactures for processing of corn.

The effect of chlorogenic acid (CA) on the dielectric response of lotus seed starch (LS) after microwave treatment, the behavior and digestive characteristics of the resulting starch/chlorogenic acid complex (LS-CA) at different degrees of gelatinization and the inhibition of α-amylase by chlorogenic acid were investigated. The variation in dielectric loss factor, ε″, and dielectric loss tangent, tanδε, of the microwave thermal conversion indicated that LS-CA had a more efficient microwave-energy-to-thermal-energy conversion efficiency than LS. This gelatinized LS-CA to a greater extent at any given temperature between 65 and 85 °C than LS, and it accelerated the degradation of the starch crystalline structure. The greater disruption of the crystal structure decreased the bound water content and increased the thermal stability of LS-CA compared to LS. The simulated in vitro digestion found that the presence of the LS-CA complex improved the slow-digestion property of lotus seed starch by increasing its content of resistant and slowly digested starch. In addition, the release of chlorogenic acid during α-amylase hydrolysis further slowed starch digestion by inhibiting α-amylase activity. These findings provide a foundation for understanding the correlation between the complex behavior and digestive properties of naturally polyphenol-rich, starch-based foods, such as LS, under microwave treatment, which will facilitate the development of starch-based foods with tailored digestion rates, lower final degrees of hydrolysis and glycemic indices.

[Display omitted] • Starch gelatinization (T gel) influences cookie spreading behavior during baking. • Cookies with allulose had the lowest T gel and spread ratio, and softest texture. • Cookie hardness was determined by OS solution viscosity and effects on moisture loss during baking. • Cookie hardness results were: allulose ≤ FOS ∼ GOS ≤ LOS ∼ sucrose < IMO ∼ XOS < P70R. • PCA modeling indicated cookies with XOS, IMO, LOS, and GOS best matched sucrose performance. Non-digestible oligosaccharides (OS) and allulose have beneficial health properties and could reduce the amount of added sugar in baked goods. In this study allulose and various OS [fructo-oligosaccharides (FOS), galacto-oligosaccharides (GOS), lactosucrose (LOS), isomalto-oligosaccharides (IMO), Promitor 70R (P70R), and xylo -oligosaccharides (XOS)] were added to a wire-cut cookie formulation at concentrations determined to have similar effects on the gelatinization temperature (T gel) of starch relative to sucrose. Different baking performance attributes of the doughs and cookies were assessed, including: appearance, spread, color, texture, and % moisture loss after baking. The results were correlated to: OS solution and solid properties and OS effects on starch thermal events (gelatinization, pasting, and retrogradation). The T gel -matching formulation protocol was effective in producing reduced-sugar cookies which had similar appearance, color, and spread attributes compared to the sucrose control; however, cookie texture significantly varied. Cookies containing allulose were the least similar to the control, having darker color, reduced spread, and softer cake-like texture. The only OS cookies that matched the texture of the sucrose control contained LOS, while P70R cookies were the hardest. Cookie texture correlated strongly with the % total moisture loss after baking (r = −0.8763) and was best explained by OS solution viscosity: more viscous OS solutions limited moisture release and resulted in harder cookies. The T gel of starch also correlated with OS solution viscosity (r = 0.7861) and should be accounted for in reduced sugar applications. The OS recommended as sucrose replacers in cookies based on principal component analysis groupings were: XOS > IMO > LOS > and GOS. [ABSTRACT FROM AUTHOR]

In order to elucidate the lubrication characteristics of starch-soybean lecithin compound gel system, this study investigated the influence of two different methods of gelatinization treatment and varying levels of soybean lecithin (0%, 1%, and 5%) on tribological properties of starch-soybean lecithin compound gel. Results demonstrated that interstitial water constituted a major form of water with the highest relative percentage (PA 23) in the compound gels. The content of interstitial water and soybean lecithin in compound gels plays a crucial role in friction systems, exhibiting a significant and positive correlation with lubrication properties of compound gels (P < 0.05). The utilization of Method II, which involves starch gelatinization without soy lecithin, along with a higher concentration of soybean lecithin (5%), resulted in superior lubrication characteristics exhibited by the compound gel system. The findings of this study provide a theoretical foundation for comprehending the lubrication characteristics of starch-lipid compound gels. • A higher concentration of soybean lecithin in gels leads to improved lubrication. • The treatment of starch gelatinization excluded soybean lecithin enhance lubrication. • The interstitial water content in gels exhibit superior lubrication. [ABSTRACT FROM AUTHOR]

Poor dispersion stability of nutritious rice bran milk limits its production. In this study, the dispersion stability of rice bran milk after heating at 95 °C for 0–5 min was investigated. Visual observation revealed improved dispersion stability and changes in settling behavior with heat durations. After heating for 5 min, the serum turbidity increased from 1.86 to 2.95. The centrifugal sedimentation rate unexpectedly rose from 9.25% to 29.18%, indicating an increase in volumetric particle concentration. Fourier transform infrared spectroscopy revealed that heating induced starch gelatinization and protein denaturation in rice bran milk, leading to increased volumetric particle concentration. Rice bran protein aggregates after heating were developed and embedded in the gel-like network composed of swollen starch granules. These results suggested that rice bran milk, due to thermal-induced alteration in biomacromolecules, may behave progressively from free settling to hindered settling to compression settling, resulting in improved dispersion stability. [Display omitted] • Improved dispersion stability and changes in settling behavior were observed on rice bran milk heated at 95 °C. • Heat treatment causes starch gelatinization and protein denaturation in rice bran milk. • After heat for 5 min, the starch of rice bran milk forms a gel-like structure. • Changes in settling behavior plays a key role in improved suspension stability. [ABSTRACT FROM AUTHOR]

The cooking of pulses causes gelatinization−melting of starch and denaturation of proteins. These thermal transitions were studied in beans and chickpeas using differential scanning calorimetry (20−160 °C, water contents ranging from 0.2 to 4.0 kg kg−1 dry basis). In the thermogram, the shape and temperature of the transition peaks depended on the water content in starch and protein. The thermogram was analyzed to quantify water distribution between starch and protein, assuming the coexistence of two water populations. After modeling the peaks as Gaussian functions, the distribution of water during heating was modeled as a Weibull distribution with water dependent parameters. Most water was available in protein, and was reallocated from protein to starch during heating. The fraction of water attributed to starch increased from less than 10 % of total water to 35−45 % at the end of cooking. Competition between starch and protein for available water delayed all thermal transitions. • Starch transitions occurs at higher temperatures when mixed with proteins. • Water distribution differs between starch and protein. • In starch−protein mixtures, the protein phase captures the most water. • Water reallocates from protein to starch during heating. • The transitions of starch determine the temperature range of water redistribution. [ABSTRACT FROM AUTHOR]

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Matricaria chamomilla L. extract is well-known for its therapeutic properties; thus, it shows potential to be used to modify materials designed for biomedical purposes. In this paper, acrylic hydrogels modified with this extract were prepared. The other modifier was starch introduced into the hydrogel matrix in two forms: room-temperature solution and elevated-temperature solution. Such hydrogels were synthesized via UV radiation, while two types of photoinitiator were used: 2-hydroxy-2-methylpropiophenone or phenylbis(2,4,6-trimethylbenzoyl) phosphine oxide. The main task of performed research was to verify the impact of particular modifiers and photoinitiator on physicochemical properties of hydrogels. Studies involved determining their swelling ability, elasticity, chemical structure via FTIR spectroscopy and surface morphology via the SEM technique. Incubation of hydrogels in simulated physiological liquids, studies on the release of chamomile extract from their matrix and their biological analysis via MTT assay were also performed. It was demonstrated that all investigated variables affected the physicochemical properties of hydrogels. The modification of hydrogels with chamomile extract reduced their absorbency, decreased their thermal stability and increased the cell viability incubated with this material by 15%. Next, hydrogels obtained by using phenylbis(2,4,6-trimethylbenzoyl) phosphine oxide as a photoinitiator showed lower absorbency, more compact structure, better stability in SBF and a more effective release of chamomile extract compared to the materials prepared by using 2-hydroxy-2-methylpropiophenone. It was proved that, by applying adequate reagents, including both photoinitiator and modifiers, it is possible to obtain hydrogels with variable properties that will positively affect their application potential. [ABSTRACT FROM AUTHOR]

Biosynthesis is the only source of potato starch which is an important raw material for food processing, modified starch and biomass energy. However, it is not clear about the evolution of starch synthesis with tuber development in potato. The present study evaluated the differences of starch synthesis and gelatinization properties of potato tubers with different starch content. Relative to cultivars of medium and low starch content, cultivars of high starch content showed significantly higher SBEII gene expression, AGPase and SSS enzyme activity, and total starch content after middle stage of starch accumulation, and had smaller average starch granule size during whole process of tuber development, and had higher pasting temperature before late stages of tuber growth, and had lower pasting temperature after middle stage of starch accumulation. Path analysis showed that, after middle stage of starch accumulation, effects on starch gelatinization of cultivars with high, medium and low starch content represented starch synthesis enzyme activity > starch accumulation > starch granule distribution > starch synthesis enzyme gene expression, starch synthesis enzyme gene expression > starch synthesis enzyme activity > starch accumulation > starch granule distribution, starch synthesis enzyme gene expression > starch granule distribution > starch synthesis enzyme activity > starch accumulation, respectively. In the study, phases existed in the starch biosynthesis of potato tuber, and the starch quality and its formation process were different among varieties with different starch content. The findings might contribute to starch application and potato industries. [ABSTRACT FROM AUTHOR]

We investigated the effects of different concentrations of whey protein isolate (WPI) on oat starch characteristics in terms of pasting, thermal, and structural properties. The pasting properties of the starch showed that hot paste viscosity increased with the addition of WPI in the system, and relative breakdown decreased. Thermal analysis showed a significant effect of WPI on oat starch by increasing the peak temperature of differential scanning calorimeter endotherms. The X-ray diffraction and Fourier transform infrared spectroscopy studies revealed that WPI increased the ordered structuration of starch paste, as evident by an increase in relative crystallinity; in addition, a decrease in infrared bands at 1,024 cm−1 and 1,080 cm−1 suggested decreased gelatinization of oat starch granules. Overall, WPI at different concentrations affected the oat starch gelatinization properties. [Display omitted] [ABSTRACT FROM AUTHOR]

This study aimed to estimate the effects of extrusion variables on extruded aquafeed water solubility using a starch gelatinization model. A new equation was derived from a classical starch gelatinization degree model to calculate aquafeed water solubility. After considering the data of five formulations, the average absolute deviation (AAD) of the new equation was 7.97% for the extrudate water solubility and 2.24% for the water solubility index. In the most cases, water solubility and water solubility index increased with an increase in the process screw speed and temperature but decreased with a decrease in water content. On the other hand, when the moisture content increased from 0.2 to 0.3 kg/kg, the water solubility increased from 4.91 to 5.22% (wt) for a typical recipe in the low moisture content extrusion process. The new equation established a way to quantitatively elaborate the relationship between the extrudate water solubility and extrusion process variables. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effect of preprocessing of corn and of physical form of diets on growth performance, carcass yield, and nutrient digestibility in broilers and also the influence of corn processing on pellet quality. A total of 1,080 male Cobb chicks from 1 to 35 D were evaluated. Birds were distributed according to a completely randomized design in a 3 × 2 factorial arrangement, with 3 types of corn processing (unprocessed, pelleted, or expanded), and 2 diet physical forms (mash or pelleted), totaling 6 treatments and 9 replicates with 20 birds. The data were submitted to ANOVA, and means were compared by Tukey's test (P 0.05). The use of expanded corn in the diets before pelleting resulted in higher pellet durability index and lower amount of fines (P 0.05). Broilers fed diets with unprocessed corn had higher FI when compared to those fed diets with expanded or pelleted corn (P

The research objective was to investigate the morpho-rheological, chemical, and structural changes of dough and Neapolitan pizza TSG as the leavening time varies and to evaluate their effects on the digestibility of starch and on the formation of acrylamide during baking. Pizza dough leavening was monitored for 48 h at 22 °C/80% RH, and the analyses were conducted at selected leavening times (0, 4, 8, 16, 24, and 48 h). It was observed that in 30 h the volume tripled and the viscoelastic dough relaxed in the first 4 h, as evidenced by the lower value of the relaxation percentage “a” and the higher rate of decay “b”, associated with a high value of the compression work, indicating the presence of a very strong gluten mesh. In the following hours, the dough lost elasticity, and in fact, the G’ modulus decreased due to the weakening of the weak interactions between the gluten proteins and the starch. This suggests that a long leavening improved the extensibility of the pizza disc, facilitating the action of the pizza maker. Thermal (TGA and DSC) and morphological (SEM) analyses evidenced the highest water removal rate from the dough, a wider starch gelatinization temperature range, a ∆H of 0.975 ± 0.013 J/g, and a more open and weak gluten structure in dough balls leavened for 16 h. As the leavening time increased, both dough and pizza base samples showed an increase in reducing sugars and free amino groups, while the rapidly digestible starch decreased in the dough following the metabolism of the yeasts and increased in the pizza base due to the starch gelatinization that occurs during baking, which makes it much more susceptible to α-amylase. Finally, the levels of acrylamide remained at the same values despite the higher availability of reducing sugars and its precursors during leavening.

Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile (120, 140 and 160 °C at the die) and air injection pressure (0, 150 and 300 kPa) during extrusion cooking were investigated. Extrusion cooking caused the denaturation of proteins and gelatinization of starch in the flour, which induced changes in the techno-functionality of the extruded flour (i.e., increased water solubility, water binding capacity and cold viscosity and decreased emulsion capacity, emulsion stability, and trough and final viscosities). In general, the large particle size flour required less energy input to be extruded and had higher emulsion stability and trough and final viscosities compared to the small particle size flour. Overall, among all of the treatments studied, extrudates produced with air injection at 140 and 160 °C had higher emulsion capacity and emulsion stability, making them relatively better suited food ingredients for emulsified foods (e.g., sausages). The results indicated air injection’s potential as a novel extrusion technique combined with modification of flour particle size distribution and extrusion processing conditions to effectively manipulate product techno-functionality and broaden the applications of pulse flours in the food industry.

This study investigated the impacts of the complete substitution of sucrose by maltitol and/or sorbitol on the dough-crumb transition in biscuits. To this end, the phenomena of starch gelatinization/melting were studied at different moisture contents, both in the biscuit dough and model systems, by X-ray diffraction (XRD), differential scanning calorimetry (DSC), and by environmental scanning electron microscopy (ESEM). Observation of doughs in ESEM revealed sorbitol had a structure very different from sucrose and maltitol crystals. After forming the dough pieces, it could be seen that at least some sugar and maltitol crystals were still present while sorbitol flakes were solubilized. At a limiting real water content (~20% dry basis), adding sweeteners to the mixture increased the gelatinization temperature, more markedly for sucrose and maltitol, as well as increasing the enthalpy. These results were confirmed by the model systems analyses. The calorimetric study with mixing batch cells revealed that sorbitol dissolved completely while maltitol and sucrose competed with the flour constituents to capture water. The proportion of water available for the sorption of the starch grain and its gelatinization was therefore different according to the affinity of the sweetener for water, and might influence the degree and temperature of starch gelatinization/melting.

The influence of specific thermal energy (STE) applications on extruder preconditioner was evaluated in a dry food for cats. In the first study, six STE applications were tested with mass temperatures of 45°C, 55°C, 65°C, 75°C, 85°C and 95°C. The extrusion parameters, starch gelatinization and kibble formation were evaluated. Diets were given to cats to evaluate digestibility, faecal characteristics and palatability. In the second experiment, three treatments were compared: low STE—a preconditioner temperature of 45°C (LSTE); high STE—a preconditioner temperature of 95°C (HSTE); high STE (preconditioner temperature of 95°C) combined with an increase in the mass flow rate to obtain a motor amperage similar to that of the LSTE (HSTEflow). Data were analysed by polynomial contrasts (Experiment 1) or Tukey's test (Experiment 2; p < 0.05). An increase in STE reduced motor amperage, mass pressure and specific mechanical energy (SME) implementation (p < 0.001) and increased total specific energy (TSE) and mass temperature (p < 0.01). The increase in STE induced greater kibble expansion and starch gelatinization (p < 0.001). No changes in apparent nutrient digestibility or faeces characteristics were observed (p > 0.05). Lower STE and starch gelatinization induced higher butyrate and total volatile fatty acid (VFA) contents in faeces (p < 0.01). Cats showed greatest preference for the formulation with the highest STE (p < 0.01). In the second experiment, when the motor amperage was increased in the HSTEflow treatment to a value similar to that of the LSTE, the mass flow rate increased 40%, and the electric energy consumption remained unchanged (p < 0.001), with gains observed for efficiency and cost. In conclusion, STE application is important for sufficient TSE implementation, enhancing kibble expansion, starch gelatinization, cat preferences for food, extruder productivity and reducing SME application. Foods with lower starch gelatinization lead to increased VFA in faeces, with possible implications for gut health. [ABSTRACT FROM AUTHOR]