Hydrothermal Treatment of Water Yam Starch in a Non-granular State: Slowly Digestible Starch Content and Structural Characteristics

Journal of Food Science

Volumn 77, Issue 6, 2012, Pages

  Son Trinh, Khanh ^a   Joo Lee, Chang ^a   Jun Choi, Seung ^a   Wha Moon, Tae ^a  

^a Seoul National University   (South Korea)

Author keywords

Differential scanning calorimetry; Hydrothermal treatment; Re crystallization; Slowly digestible starch; Water yam starch

Indexed keywords

STARCH; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; CONFORMATION; DIET SUPPLEMENTATION; DIETARY FIBER; DIFFERENTIAL SCANNING CALORIMETRY; DIGESTION; FOOD HANDLING; GEL; HEAT; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE; PHASE TRANSITION; PHYSICAL CHEMISTRY; PLANT TUBER; POLAROGRAPHY; SOUTH KOREA; TIME; VIET NAM; X RAY DIFFRACTION; YAM;

CALORIMETRY, DIFFERENTIAL SCANNING; CARBOHYDRATE CONFORMATION; DIETARY FIBER; DIGESTION; DIOSCOREA; FOOD HANDLING; FOOD, FORTIFIED; GELS; HOT TEMPERATURE; NUCLEAR MAGNETIC RESONANCE, BIOMOLECULAR; PHASE TRANSITION; PHYSICOCHEMICAL PHENOMENA; PLANT TUBERS; POLAROGRAPHY; REPUBLIC OF KOREA; STARCH; TIME FACTORS; VIETNAM; WATER; X-RAY DIFFRACTION;

DIOSCOREA ALATA;

EID: 84861983927     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02703.x     Document Type: Article

References (25)

1. [AACC] American Association of Cereal Chemists. 2000. Aprroved methods of the AACC. 10th ed. St. Paul. Minn.: AACC.
2. Bogracheva TY, Wang YL, Hedley CL. 2001. The effect of water content on the ordered/disordered structures in starches. Biopolymers 58:247-59.
3. Brumovsky JO, Thompson DB. 2001. Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch. Cereal Chem 78:680-9.
4. Chung HJ, Liu Q, Hoover R. 2009. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible, and resistant starch levels in native and gelatinized corn, pea, and lentil staches. Carbohydr Polym 75:436-47.
5. Cooke D, Gidley MJ. 1992. Loss of crystalline and molecular order during starch gelatinization: origin of the enthalpic transition. Carbohyd Res 227:103-12.
6. Eliasson AC, Gudmundsson M. 2006. Starch: physicochemical and functional aspects. In: Eliasson AC, editor. Carbohydrates in Food. 2nd ed. Boca Raton, FL: CRC Press. p 391-469.
7. Englyst HN, Kingman SM, Cummings JH. 1992. Classification and measurement of nutritionally important starch fractions. Eur J Clin Nutr 46:S30-S50.
8. Gidley MJ. 1987. Factors affecting the crystalline type (Ac) of native starches and model compounds: a rationalization of observed effects in terms of polymorphic structures. Carbohydr Res 161:301-4.
9. 13C CP/MAS NMR study. J Am Chem Soc 107:7040-4.
10. Gidley MJ, Bulpin PV. 1987. Crystallization of maltooligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helices. Carbohydr Res 161:291-300.
11. Hanashiro I, Abe J, Hizukuri S. 1996. A periodic distribution of the chain length of amylopectin as revealed by high-performance anion-exchange chromatography. Carbohydr Res 283:151-9.
12. He J, Liu J, Zhang G. 2008. Slowly digestible waxy maize starch prepared by octenyl succinic anhydride esterification and heat-moisture treatment: glycemic response and mechanism. Biomacromolecules 9:175-84.
13. Hizukuri S. 1986. Polymodal distribution of the chain lengths of amylopectins, and its significance. Carbohydr Res 147:342-7.
14. Hoover R, Hadziyev D. 1981. Characterization of potato starch and its monoglyceride complexes. Starch/Stärke 33:290-300.
15. Hoover R, Manuel H. 1996. The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize, and amylomaize V starches. J Cereal Sci 23:1530-62.
16. Hoover R, Vasanthan T. 1994. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, legume, and tuber starches. Carbohydr Res 252:33-53.
17. Huang CC, Lin MC, Wang CCR. 2006. Changes in morphological, thermal, and pasting properties of yam (Dioscorea alata) starch during growth. Carbohydr Polym 64:524-31.
18. Lehmann U, Robin F. 2007. Slowly digestible starch- its structure and health implications: a review. Trends Food Sci Technol 18:346-55.
19. Levine H, Slade L. 1989. Influence of glassy and rubbery states on the thermal, mechanical, and structural properties of doughs and baked products. In: Fairidi H, Faubion JM, editors. Dough rheology and baked product texture. New York: Van Nostrand Reinhold. p 157-300.
20. Lopez-Rubio A, Flanagan BM, Gilbert EP, Gidley MJ. 2008. A novel approach for calculating starch crystallinity and its correlation with double helix content: a combined XRD and NMR study. Biopolymers 89:761-8.
21. Nara S, Komiya T. 1983. Studies on the relationship between water-satured state and crystallinity by the diffraction method for moistened potato starch. Starch/Stärke 35:407-10.
22. Ring SG, Colonna P, I'Anson KJ, Kalichevsky MT, Miles MJ, Morris VJ, Orford PD. 1987. The gelation and crystallization of amylopectin. Carbohydr Res 162:277-93.
23. Vasanthan T, Bhatty RS. 1996. Physicochemical properties of small- and large-granule starches of waxy, regular, and high-amylose barleys. Cereal Chem 73:199-207.
24. Wei CX, Xu B, Qin FL, Yu HG, Chen C, Meng XL, Zhu LJ, Wang YP, Gu MH, Liu QQ. 2010. C-Type starch from high-amylose rice resistant starch granules modified by antisense RNA inhibition of starch branching enzyme. J Agr Food Chem 58:7383-8.
25. Zhang J, Chen F, Liu F, Wang Z-W. 2010. Study on structural changes of microwave heat-moisture treated resistant Canna edulis Ker starch during digestion in vitro. Food Hydrocolloids 24:27-34.