In Vitro and In Vivo Starch Digestibility and Quality of Bread Substituted with Acid and Heat‐Moisture Treated Sweet Potato Starch

2018 ◽  
Vol 70 (9-10) ◽  
pp. 1800069 ◽  
Author(s):  
Nguyen Ngoc Thanh Tien ◽  
Truong Ngoc Quynh Anh ◽  
Nguyen Thi Lan Phi ◽  
Pham Van Hung
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Starch Digestibility ◽  
Sweet Potato Starch

Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch

2019 ◽  
Vol 26 (3) ◽  
pp. 254-264
Author(s):  
Yujie Zhang ◽  
Lulu Chen ◽  
Kexue Yu ◽  
Yangyong Dai ◽  
Lei Wang ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Succinic Anhydride ◽  
Potato Starch ◽  
Modified Starch ◽  
High Quality ◽  
Mechanochemical Effect ◽  
Influence Mechanism ◽  
Octenyl Succinic Anhydride ◽  
Sweet Potato Starch

The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.

Sweet Potato Starch Microparticles as Controlled Drug Release Carriers: Preparation and In Vitro Drug Release

2007 ◽  
Vol 25 (4) ◽  
pp. 689-693 ◽  
Author(s):  
Cheng-Sheng Liu ◽  
Kashappa Goud H. Desai ◽  
Xiang-Hong Meng ◽  
Xi-Guang Chen
Keyword(s):  
Drug Release ◽  
Sweet Potato ◽  
Potato Starch ◽  
Controlled Drug Release ◽  
In Vitro Drug Release ◽  
Sweet Potato Starch

scholarly journals Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’

LWT ◽  
2021 ◽  
pp. 112475
Author(s):  
William Oyom ◽  
Hengping Xu ◽  
Zhitian Liu ◽  
Haitao Long ◽  
Yongcai Li ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sweet Potato ◽  
Potato Starch ◽  
Edible Coating ◽  
Storage Quality ◽  
Sweet Potato Starch

scholarly journals Predicting in vivo starch digestibility coefficients in newly weaned piglets from in vitro assessment of diets using multivariate analysis

2009 ◽  
Vol 103 (9) ◽  
pp. 1309-1318 ◽  
Author(s):  
Frederic J. Doucet ◽  
Gavin A. White ◽  
Florian Wulfert ◽  
Sandra E. Hill ◽  
Julian Wiseman
Keyword(s):  
Water Solubility ◽  
Starch Digestibility ◽  
Degree Of Crystallinity ◽  
Starch Granules ◽  
Weaned Piglets ◽  
In Vitro Assessment ◽  
Small Intestinal

The study was based on correlating a dataset of in vivo mean starch digestibility coefficients obtained in the immediate post-weaning phase of piglets with a range of dietary in vitro variables. The paper presents a model that predicts (R2 0·71) in vivo average starch digestibility coefficients in the 0·5 small-intestinal region of newly weaned piglets fed cereal-based diets using seven in vitro variables describing starch properties that are fundamentally associated with the quality of feed materials, i.e. hydration, structure and amylolytic digestion. The variables were: Rapid Visco Analyser (RVA; measures the viscosity of materials when sheared under defined hydration and temperature regimens); RVA end viscosity; RVA (gelatinisation) peak viscosity; ΔH (gelatinisation enthalpy that provides an estimate of helical order or degree of crystallinity in starch); water solubility index (WSI; that denotes the amount of soluble polysaccharides released from starch granules to the aqueous phase); grain endogenous amylase (concentration of endogenous α-amylase in cereals, assessed by pasting cereal flours in 25 g of AgNO3, an amylase inhibitor v. water using RVA).

Sweet potato starch with low pasting temperature to improve the gelling quality of surimi gels after freezing

2018 ◽  
Vol 81 ◽  
pp. 467-473 ◽  
Author(s):  
Ru Jia ◽  
Toyohiko Katano ◽  
Yasushi Yoshimoto ◽  
Yuanpei Gao ◽  
Yuki Watanabe ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Potato Starch ◽  
Pasting Temperature ◽  
Sweet Potato Starch
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