Effect of Acid Methanol Treatment and Heat Moisture Treatment on In Vitro Digestibility and Estimated Glycemic Index of Raw and Gelatinized Sago ( Metroxylon Sagu ) Starch

2018 ◽  
Vol 70 (9-10) ◽  
pp. 1700198 ◽  
Author(s):  
Jia‐Qin Ng ◽  
Chee Kiong Siew ◽  
Hasmadi Mamat ◽  
Patricia Matanjun ◽  
Jau‐Shya Lee
Keyword(s):  
Glycemic Index ◽  
In Vitro Digestibility ◽  
Heat Moisture Treatment ◽  
Methanol Treatment ◽  
Estimated Glycemic Index ◽  
Moisture Treatment ◽  
Metroxylon Sagu

scholarly journals Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2562
Author(s):  
Zhiyuan Li ◽  
Dongshu Guo ◽  
Xiao Li ◽  
Zhaocheng Tang ◽  
Xitie Ling ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Kidney Diseases ◽  
Starch Content ◽  
Rice Flour ◽  
Targeted Mutagenesis ◽  
In Vitro Digestibility ◽  
Food Ingredient ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

A novel rice germplasm sbeIIb/Lgc1 producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of sbeIIb/Lgc1 rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in sbeIIb/Lgc1 rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of sbeIIb/Lgc1 rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of sbeIIb/Lgc1 rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.

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

10.5219/1647 ◽  
2021 ◽  
Vol 15 ◽  
pp. 824-834
Author(s):  
Chunli Deng ◽  
Oksana Melnyk ◽  
Yanghe Luo
Keyword(s):  
Potato Starch ◽  
Hollow Structure ◽  
Hydroxyl Group ◽  
In Vitro Digestibility ◽  
Relative Crystallinity ◽  
Heat Moisture Treatment ◽  
Three Samples ◽  
Significant Difference ◽  
Moisture Treatment

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.

scholarly journals Impacts of Hydrothermal Treatments on the Morphology, Structural Characteristics, and In Vitro Digestibility of Water Caltrop Starch

Molecules ◽  
2021 ◽  
Vol 26 (16) ◽  
pp. 4974
Author(s):  
Jia-Lin Liu ◽  
Po-Ching Tsai ◽  
Lih-Shiuh Lai
Keyword(s):  
Structural Characteristics ◽  
Starch Content ◽  
In Vitro Digestibility ◽  
Starch Granules ◽  
X Ray Diffraction ◽  
Relative Crystallinity ◽  
X Ray ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

The influence of hydrothermal treatments on the structural properties and digestibility of water caltrop starch was investigated. Scanning electron microscopy (SEM) showed some small dents on the surface of starch granules for samples treated with heat moisture treatment (HMT), but not for samples treated with annealing (ANN) which generally showed smoother surfaces. The gelatinization temperature of starch was generally increased by hydrothermal treatments, accompanied by a trend of decreasing breakdown viscosity. These results implied the improvement of thermal and shearing stability, particularly for HMT in comparison to ANN. After being cooked, the native and ANN-modified water caltrop starch granules were essentially burst or destroyed. On the other hand, the margin of starch granules modified by HMT and dual hydrothermal treatments remained clear with some channels inside the starch granules. X-ray diffraction revealed that the crystalline pattern of water caltrop starch changed from the CA-type to the A-type and the relative crystallinity reduced with increasing moisture levels of HMT. Results of ANN-modified water caltrop starch were mostly similar to those of the native one. Moreover, water caltrop starch modified with HMT20 and dual modification contained a pronouncedly higher resistant starch content. These results suggested that HMT, ANN, and dual modification effectively modified the functional properties of water caltrop starch.

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