Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch

Xiaoyan Tan; Xiaoxi Li; Ling Chen; Fengwei Xie; Lin Li; Jidong Huang

doi:10.1016/j.carbpol.2017.01.029

Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch

Xiaoyan Tan, Xiaoxi Li, Ling Chen, Fengwei Xie, Lin Li, Jidong Huang

Research output: Contribution to journal › Article › peer-review

146 Citations (SciVal)

Abstract

Breadfruit starch was subjected to heat-moisture treatment (HMT) at different moisture content (MC). HMT did not apparently change the starch granule morphology but decreased the molecular weight and increased the amylose content. With increased MC, HMT transformed the crystalline structure (B → A + B → A) and decreased the relative crystallinity. With ≥25% MC, the scattering peak at ca. 0.6 nm⁻¹ disappeared, suggesting the lamellar structure was damaged. Compared with native starch, HMT-modified samples showed greater thermostability. Increased MC contributed to a higher pasting temperature, lower viscosity, and no breakdown. The pasting temperature of native and HMT samples ranged from 68.8 to 86.2 °C. HMT increased the slowly-digestible starch (SDS) and resistant starch (RS) contents. The SDS content was 13.24% with 35% MC, which was 10.25% higher than that of native starch. The increased enzyme resistance could be ascribed to the rearrangement of molecular chains and more compact granule structure.

Original language	English
Pages (from-to)	286-294
Number of pages	9
Journal	Carbohydrate Polymers
Volume	161
DOIs	https://doi.org/10.1016/j.carbpol.2017.01.029
Publication status	Published - 1 Apr 2017

Funding

This research has been financially supported by the Key Project of the National Natural Science Foundation of China (NSFC) (No. 31130042), the NSFC-Guangdong Joint Foundation Key Project (No. U1501214), the YangFan Innovative and Entrepreneurial Research Team Project (No.2014YT02S029), the National Natural Science Foundation of Chine (NSFC) (No. 31271824), the Key R&D Projects of Zhongshan (2014A2FC217), and the R&D Projects of Guangdong Province (No. 2014B090904047).

Funders	Funder number
Key R&D Projects of Zhongshan	2014A2FC217
NSFC-Guangdong Joint Foundation	U1501214
R&D Projects of Guangdong Province	2014B090904047
YangFan Innovative and Entrepreneurial Research Team Project	2014YT02S029
National Natural Science Foundation of China	31130042, 31271824

Keywords

Breadfruit starch
Heat-moisture treatment
Multi-scale structure
Physicochemical properties

ASJC Scopus subject areas

Organic Chemistry
Polymers and Plastics
Materials Chemistry

Access to Document

10.1016/j.carbpol.2017.01.029

Cite this

@article{4688a619ea8a4a5aa210492097764ac1,

title = "Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch",

abstract = "Breadfruit starch was subjected to heat-moisture treatment (HMT) at different moisture content (MC). HMT did not apparently change the starch granule morphology but decreased the molecular weight and increased the amylose content. With increased MC, HMT transformed the crystalline structure (B → A + B → A) and decreased the relative crystallinity. With ≥25% MC, the scattering peak at ca. 0.6 nm−1 disappeared, suggesting the lamellar structure was damaged. Compared with native starch, HMT-modified samples showed greater thermostability. Increased MC contributed to a higher pasting temperature, lower viscosity, and no breakdown. The pasting temperature of native and HMT samples ranged from 68.8 to 86.2 °C. HMT increased the slowly-digestible starch (SDS) and resistant starch (RS) contents. The SDS content was 13.24% with 35% MC, which was 10.25% higher than that of native starch. The increased enzyme resistance could be ascribed to the rearrangement of molecular chains and more compact granule structure.",

keywords = "Breadfruit starch, Heat-moisture treatment, Multi-scale structure, Physicochemical properties",

author = "Xiaoyan Tan and Xiaoxi Li and Ling Chen and Fengwei Xie and Lin Li and Jidong Huang",

year = "2017",

month = apr,

day = "1",

doi = "10.1016/j.carbpol.2017.01.029",

language = "English",

volume = "161",

pages = "286--294",

journal = "Carbohydrate Polymers",

issn = "0144-8617",

publisher = "Elsevier",

}

TY - JOUR

T1 - Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch

AU - Tan, Xiaoyan

AU - Li, Xiaoxi

AU - Chen, Ling

AU - Xie, Fengwei

AU - Li, Lin

AU - Huang, Jidong

PY - 2017/4/1

Y1 - 2017/4/1

N2 - Breadfruit starch was subjected to heat-moisture treatment (HMT) at different moisture content (MC). HMT did not apparently change the starch granule morphology but decreased the molecular weight and increased the amylose content. With increased MC, HMT transformed the crystalline structure (B → A + B → A) and decreased the relative crystallinity. With ≥25% MC, the scattering peak at ca. 0.6 nm−1 disappeared, suggesting the lamellar structure was damaged. Compared with native starch, HMT-modified samples showed greater thermostability. Increased MC contributed to a higher pasting temperature, lower viscosity, and no breakdown. The pasting temperature of native and HMT samples ranged from 68.8 to 86.2 °C. HMT increased the slowly-digestible starch (SDS) and resistant starch (RS) contents. The SDS content was 13.24% with 35% MC, which was 10.25% higher than that of native starch. The increased enzyme resistance could be ascribed to the rearrangement of molecular chains and more compact granule structure.

AB - Breadfruit starch was subjected to heat-moisture treatment (HMT) at different moisture content (MC). HMT did not apparently change the starch granule morphology but decreased the molecular weight and increased the amylose content. With increased MC, HMT transformed the crystalline structure (B → A + B → A) and decreased the relative crystallinity. With ≥25% MC, the scattering peak at ca. 0.6 nm−1 disappeared, suggesting the lamellar structure was damaged. Compared with native starch, HMT-modified samples showed greater thermostability. Increased MC contributed to a higher pasting temperature, lower viscosity, and no breakdown. The pasting temperature of native and HMT samples ranged from 68.8 to 86.2 °C. HMT increased the slowly-digestible starch (SDS) and resistant starch (RS) contents. The SDS content was 13.24% with 35% MC, which was 10.25% higher than that of native starch. The increased enzyme resistance could be ascribed to the rearrangement of molecular chains and more compact granule structure.

KW - Breadfruit starch

KW - Heat-moisture treatment

KW - Multi-scale structure

KW - Physicochemical properties

UR - http://www.scopus.com/inward/record.url?scp=85009453111&partnerID=8YFLogxK

U2 - 10.1016/j.carbpol.2017.01.029

DO - 10.1016/j.carbpol.2017.01.029

M3 - Article

C2 - 28189241

AN - SCOPUS:85009453111

SN - 0144-8617

VL - 161

SP - 286

EP - 294

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

ER -

Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch

Abstract

Funding

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this