The effect of heat-moisture treatment conditions on the structure properties and functionalities of potato starch

Authors

  • Chunli Deng Sumy National Agrarian University, Department of Food Technology, Herasyma Kondratieva str., 160, Sumy 40021, Ukraine; College of Food and Biological Engineering Hezhou University No.18, Xihuan Road, Hezhou 542899, Guangxi, P.R.China, Contact tel.:(0086)18277445653, https://orcid.org/0000-0003-1116-7407
  • Oksana Melnyk Sumy National Agrarian University, Department of Food Technology, Herasyma Kondratieva str., 160, Sumy 40021, Ukraine, Contact tel.: +38-096-432-8072 https://orcid.org/0000-0002-9201-7955
  • Yanghe Luo Institute of Food Science and Engineering Technology, Hezhou University, No.18, Xihuan Road, Hezhou 542899, Guangxi, P.R.China, Contact tel.:(0086) 774-5228635

DOI:

https://doi.org/10.5219/1647

Keywords:

potato starch, heat moisture treatment, structures properties, physicochemical properties, in vitro digestibility

Abstract

Potato starch was modified via heat-moisture treatment (HMT) under various reaction conditions. The effect of HMT on structural, physicochemical, and in vitro digestibility were investigated. HMT led to the rupture, adhesion and partial gelatinization, and agglomeration of the granules which surface became rougher, thereby increasing the particle size and resulting in the hollow structure located at the hilum of potato starch granules. XRD results showed an increased relative crystallinity and transformed crystalline structure from B-type to C-type with the extension of heat moisture treatment. FTIR spectroscopy results indicated that HMT might cause additional interactions between amylose-amylose, and/or amylose-amylopectin and/or amylopectin-amylopectin chains, which eventually leads to the increase of the mass of the carbonyl group and a hydroxyl group. HMT significantly decreased the peak viscosity, hold viscosity, and breakdown viscosity of starch, while the gelatinization temperature increased. The tHMT1, THMT100, and CHMT15 had the lowest content of RDS and there was no significant difference between the three samples, that is these three samples had the highest total content of SDS and RS.

Downloads

Download data is not yet available.

References

Colussi, R., Singh, J., Kaur, L., Zavareze, E. R., Dias, Á. R. G., Stewart, R. B., Singh, H. 2017. Microstructural characteristics and Gastro-small Intestinal Digestion In Vitro of Potato Starch: Effects of Refrigerated Storage and Reheating in Microwave. Food Chemistry, vol. 226, p. 171-178. https://doi.org/10.1016/j.foodchem.2017.01.048

Dankar, I., Haddarah, A., El Omar, F., Pujola, M., Sepulcre, F. 2018. Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction. Food Chemistry, vol. 206, p. 7-12. https://doi.org/10.1016/j.foodchem.2018.03.138

Karim, A. A., Nadiha, M. Z., Chen, F. K., Phuah, Y. P., Chui, Y. M., Fazilah, A. 2008. Pasting and retrogradation properties of alkali-treated sago (Metroxylon sagu) starch. Food Hydrocolloids, vol. 22, p. 1044-1053. https://doi.org/10.1016/j.foodhyd.2007.05.011

Kizil, R., Irudayaraj, J., Seetharaman, K. 2002. Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy. J. Agric. Food Chem., vol. 50, no. 14, p. 3912-3918.

Li, G. 2018. Sweet potato starch modified by branching enzyme, b-amylase and transglucosidase. Food Hydrocolloids, vol. 83, p. 182-189. https://doi.org/10.1016/j.foodhyd.2018.05.005

Li, G., Jiahao, L., Hui, L., Yu, Z., Bo, C. 2020. The structure property and adsorption capacity of new enzyme-treated potato and sweet potato starches. International Journal of Biological Macromolecules, vol. 144, p. 863-873. https://doi.org/10.1016/j.ijbiomac.2019.09.164

Li, S., Ward, R., Gao, Q. 2011. Effect of heat-moisture treatment on the formation and physicochemical properties of RS from mung bean (Phaseolus radiatus) starch. Food Hydrocolloids, vol. 25, no. 7, p. 1702-1709. https://doi.org/10.1016/j.foodhyd.2011.03.009

Liao, L., Wu, W. 2016. Relationship between gelatinization and gel properties of different starch and their noodles. Transaction of the Chinese Society of Agricultural Engineering, vol. 30, no. 15, p. 332-338. https://doi.org/10.3969/j.issn.1002-6819.2014.15.042

Liu, D., Traverse, C. J., Chen, P., Elinski, M., Yang, C., Wang, L., Young, M., Lunt, R. R. 2018. Aqueous‐Containing Precursor Solutions for Efficient Perovskite Solar Cells. Adv. Sci. (Weinh), vol. 5, no. 1, p. 1700484. https://doi.org/10.1002/advs.201700484

Lu, Y., Luthria, D., Fuerst, E. P., Kiszonas, A. M., Yu, L., Morris, C. F. 2014. Effect of Processing on Phenolic Compostion of Dough and Bread Fractions Made from Refined and Whole Wheat Flour of Three Wheat Varieties. Journal of Agricultural and Food Chemistry, vol. 62, no. 43, p. 10431-10436. https://doi.org/10.1021/jf501941r

NidhiDangi, Baljeet S. Y, Ritika, B. Y. 2019. Pasting, rheological, thermal and gel textural properties of pearl millet starch as modified by guar gum and its acid hydrolysate. International Journal of Biological Macromolecules, vol. 139, p. 387-396. https://doi.org/10.1016/j.ijbiomac.2019.08.012

Sui, Z., Yao, T., Zhao, Y., Ye, X., Kong, X., Ai, L. 2015. Effects of heat-moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating. Food Chemistry, vol. 173, p. 1125-1132. https://doi.org/10.1016/j.foodchem.2014.11.021

Thakur, R., Pristijono, P., Scarlett, C. J., Bowyer, M., Singh, S., Vuong, Q. V. 2019. Starch-based films: Major factors affecting their properties. International Journal of Biological Macromolecules, vol. 132, p. 1079-1089. https://doi.org/10.1016/j.ijbiomac.2019.03.190

Wang, Y., Wang, L., Zhou, X., Hu, S., Chen, H., Xiang, J., Zhang, Y., Zeng, Y., Shi, Q., Zhu, D., Zhang, Y. 2019. Research Progress on Heat Stress of Rice at Flowering Stage. Rice Science, vol. 26, no. 1, p. 1-10. https://doi.org/10.1016/j.rsci.2018.06.009

Xie, H., Gao, J., Xiong, X., Gao, Q. 2018. Effect of heat-moisture treatment on the physicochemical properties and in vitro digestibility of the starch-guar complex of maize starch with varying amylose content. Food Hydrocolloids, vol. 83, p. 213-221. https://doi.org/10.1016/j.foodhyd.2018.04.038

Zhao, S.-Y., Chen, Z.-Y., Wei, N., Liu, L., Han, Z.-B. 2019. Highly Efficient Cooperative Catalysis of Single-Site Lewis Acid and Brønsted Acid in a Metal–Organic Framework for the Biginelli Reaction. Inorg. Chem., vol. 58, no. 12, p. 7657-7661. https://doi.org/10.1021/acs.inorgchem.9b00816

Downloads

Published

2021-09-17

How to Cite

Deng, C., Melnyk, O., & Luo, Y. (2021). The effect of heat-moisture treatment conditions on the structure properties and functionalities of potato starch. Potravinarstvo Slovak Journal of Food Sciences, 15, 824–834. https://doi.org/10.5219/1647

Issue

Vol. 15 (2021): Potravinarstvo Slovak Journal of Food Sciences

Section

Articles

License

Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with this journal agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).