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

Tan, Xiaoyan, Li, Xiaoxi, Chen, Ling, Xie, Fengwei, Li, Lin and Huang, Jidong (2017) Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch. Carbohydrate Polymers, 161 286-294. doi:10.1016/j.carbpol.2017.01.029

Attached Files (Some files may be inaccessible until you login with your UQ eSpace credentials)
Name Description MIMEType Size Downloads
UQ425889_OA.pdf Full text (open access) application/pdf 1.48MB 0

Author Tan, Xiaoyan
Li, Xiaoxi
Chen, Ling
Xie, Fengwei
Li, Lin
Huang, Jidong
Title Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
1879-1344
Publication date 2017-04-01
Year available 2017
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2017.01.029
Open Access Status File (Author Post-print)
Volume 161
Start page 286
End page 294
Total pages 9
Place of publication Kidlington, Oxford, United Kingdom
Publisher Pergamon Press
Language eng
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. 0.6nm(-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 degrees 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. (C)2017 Elsevier Ltd. All rights reserved.
Formatted 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.
Keyword Breadfruit starch
Heat-moisture treatment
Multi-scale structure
Physicochemical properties
Q-Index Code C1
Q-Index Status Provisional Code
Grant ID 31130042
U1501214
2014YT02S029
31271824
2014A2FC217
2014B090904047
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Chemical Engineering Publications
HERDC Pre-Audit
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 1 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 1 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 31 Jan 2017, 00:21:27 EST by System User on behalf of Learning and Research Services (UQ Library)