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Summary: In this study, non‐starch polysaccharides (NSPs), namely konjac glucomannan (KGM), inulin (IN), and oat β‐glucan (OG), were selected as ingredients to inhibit the retrogradation of fresh instant rice. Through a comprehensive comparison, it was found that the addition of 0.4% KGM, 0.6% IN, and 1.5% OG (w/w, based on rice mass) gave fresh instant rice a favourable eating quality. Furthermore, as the storage time increased, adding these NSPs mitigated the increase in hardness, retrogradation enthalpy (ΔH), and free water, indicating their ability to prevent water migration and improve the storage stability of fresh instant rice. Among them, the OG was the most effective additive in delaying retrogradation behaviours, and the flavour profiles of the OG‐treated fresh instant rice group (OG‐FIR) were more similar to those of the control group (FIR). Overall, the addition of NSPs probably was a novel strategy for improving the quality of fresh instant rice. [ABSTRACT FROM AUTHOR]

This study aims to investigate grain quality and nutritional values of rice (Pokkali, a salt-tolerant cultivar; RD73, a new cultivar improved from KDML105 introgressed with Saltol QTL from Pokkali, and KDML105, a moderately salt-susceptible cultivar) grown under non-saline (0.04–0.87 dS/m) and slightly saline (1.08–4.83 dS/m) field conditions. The results revealed that salinity caused significant reduction in grain size but significant increments in reducing sugar and total protein contents in the grains. Nevertheless, the amounts of starch in the grains of KDML105 and Pokkali rice genotypes were unaffected by the stress. The starch granule size distribution was also unaffected by salinity. Interestingly, only starch from Pokkali was significantly diminished in amylose content, from 19.18% to 16.99%. Accordingly, parameters relating to starch gelatinization, retrogradation, and pasting properties of KDML105 and RD73 were unaffected by salinity; only Pokkali showed a significant increase in percentage of retrogradation along with a significant reduction in gelatinization enthalpy. In the saline field, total phenolic content and antioxidant capacity in the grains of all rice cultivars tended to increase, particularly in Pokkali. On average, essential element contents in grains from the saline-treated plants showed a 33%, 32%, 32%, 22%, 20%, 11%, and 10% increase in total P, N, K, Mg, Zn, Fe, and Ca content, respectively. Interestingly, total Fe content exhibited the greatest percentage of increments in KDML105 (187%). Taken together, cultivation of rice in the slightly saline field did not alter its eating and cooking qualities, while enhanced some nutritional properties such as proteins, minerals, and secondary metabolites like phenolic compounds. [ABSTRACT FROM AUTHOR]

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With the increasing demand for nutrition and health, many researchers are trying to develop a rice product with lower aging rate and convenient nutrient fortification. Being composed of high amylopectin content, cassava starch (CS) shows a lower retrogradation tendency compared to rice starch. So, it has a broad application prospect to partially replace rice starch with CS in rice by extrusion technology. In this study, a new extruded rice (ER) was prepared by broken rice flour and CS using single-screw extruder through "improved extrusion cooking technology," and the maximum addition level of CS in ER was 30%. Color parameters and texture profile analysis showed that ER was a little darker in appearance with lower hardness, adhesiveness and chewiness. Rapid visco analysis demonstrated that the viscosity of ER paste appeared earlier during the initial heating phase and displayed a lower retrogradation trend than normal rice in the cooling process. The gelatinization temperature and gelatinization enthalpy decreased with the increasing CS in ER, while the degree of gelatinization increased to 76.36% when the content of CS was 30% after extrusion. The X-ray diffraction patterns of control was typical A-type structure, while ER changed to V-type structure with a lower degree of crystallinity. The microstructure observation showed that ER exhibited a looser and more porous structure with increasing the content of CS, which facilitated easier cooking and nutritional enhancement. [ABSTRACT FROM AUTHOR]

Summary: In this study, a hybrid system was prepared by mixing rice starch (RS) with different mass fractions (0%–10% dry weight) of soy protein isolate (SPI) to investigate its retrogradation characteristics during storage. The results showed that the addition of SPI led to an increase in pasting temperature and a decrease in setback (SB) and aging rate (P < 0.05). When the level of SPI was increased to 10%, the pasting temperature reached a peak of 75.28°C, resulting in a decrease of 16.52% in regrowth rate and 51.61% in aging rate. The analysis of hardness and secondary structure indicated that the inclusion of SPI resulted in a less robust starch gel structure in comparison to RS, leading to a decrease in gel hardness and the short‐range ordered structure of starch. The pore structure of the starch gel was observed to be smaller and more uniform following the addition of SPI. The presence of SPI hindered the recrystallisation of starch granules, consequently leading to a delay in starch retrogradation. The results of this study have validated the positive effect of incorporating SPI on the anti‐aging properties of starch during storage. This serves as a foundational basis for enhancing the processing attributes of RS and the overall quality of starchy food products. [ABSTRACT FROM AUTHOR]

The objective of this study is to investigate the effects of okara and its dietary fiber (DF) on the retrogradation and rheological characteristics of potato starch. DF or okara increases the syneresis, but decrease the gel strength of potato starch with the increase of concentration. Storage modulus and loss modulus of potato starch are markedly increased with a high concentration of okara or DF during temperature sweep, especially DF. Shear‐thinning behavior and apparent viscosity of potato starch are increased with more addition of DF or okara. The X‐ray diffraction pattern demonstrates that okara or DF does not change the type of crystal structure but significantly increases the crystallinity of the starch matrix, especially DF. Fourier‐transformed infrared spectra indicate the addition of okara or DF increases hydrogen bonds in potato starch and brings in ester carbonyl from the fiber. The addition of okara and DF can alter the retrogradation and rheology characteristics of potato starch. [ABSTRACT FROM AUTHOR]

Geophysical and geological research in the Ulleung Basin has been ongoing since the 1970s, involving continuous seismic acquisition and multiple well-drilling projects. This study utilized an integrated quantitative approach with conventional seismic interpretation based on recent trends to understand the history of the shelf-margin development and individual controls that may have influenced each period in the Ulleung Basin. Quantitative analysis was conducted by measuring the progradation (Pse), aggradation (Ase) and sediment influx (Fc) of individual shelf margins in seven dip-oriented seismic profiles, and calculating the shelf-edge gradient (αse) and the P/A ratio. Based on these data and the ratio of accommodation to sediment supply (A/S ratio), which was interpreted from the stratal stacking pattern, five shelf-edge trajectory types were defined and assigned to each shelf margin. By considering individual controls (eustatic fluctuations, sediment supply and tectonic events), we defined the three evolution intervals of the Ulleung Basin during the Middle Miocene to Late Miocene (15 to 6.5 Ma): (1) the upper Middle Miocene (15 to 11.63 Ma) characterized by a moderate sediment supply and high aggradation margin induced by rapid subsidence, (2) the lower Upper Miocene (10.8 to 10 Ma) as a high sediment supply and low aggradation margin associated with reworked sediments from the uplifted Dolgorae Thrust and (3) the uppermost Miocene (9.2 to 6.5 Ma) characterized by a low sediment supply and low aggradation margin experiencing sediment starvation. A comparison with worldwide continental margins indicated that the Ulleung Basin formed under a relatively low rate of progradation (low sediment supply; 4.79 km/Myr) and a high rate of aggradation (high shelf accommodation; 361.04 m/Myr) condition. The SW margin of the Ulleung Basin provides a unique example of understanding stratigraphic architecture variations under changing stress regimes of back-arc setting (extensional to compressional) and understanding of individual controls that influence margin development. [ABSTRACT FROM AUTHOR]

Resistant starch is a type of starch that exhibits resistance to human digestive enzyme amylase. Processing resistant starch from broken rice using the autoclave-cooling method has been shown to reduce waste by-products, although the retrogradation process during cooling requires a significant amount of time. However, the use of broken rice is still limited due to its lower starch quality compared to whole rice grains. This study aims to analyze the effects of temperature and retrogradation time on the production of resistant starch from broken rice, specifically focusing on their influence on resistant starch content. Retrogradation was conducted at various temperatures (-20°C, -10°C, and 4°C) for 18 and 24 hours. This research employed a factorial Randomized Block Design (RBD) to process the data. The results indicate that temperature and retrogradation time significantly affect the resistant starch content in broken rice. The highest resistant starch content was found in the sample subjected to retrogradation at 4°C for 18 hours, identified as sample a1b2. In conclusion, temperature and retrogradation time influence the production of resistant starch from broken rice. Retrogradation at 4°C for 18 hours resulted in the highest resistant starch content, suggesting the potential to enhance the quality of starch from broken rice. [ABSTRACT FROM AUTHOR]

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Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The retrogradation behaviors of five damaged wheat starches (DS) after milling 0, 30, 60, 90, and 120 min with different water contents (33, 50, 60 %) were evaluated. Milling treatment increased DS content and developed an agglomeration of small particles. After 7 days of storage, the recrystallinity and long-range ordered structure of starch pastes were increased with the contents of DS and water. This process led to a lower setback viscosity and poor leaching of amylose. LF-NMR indicated a conversion from tightly bound water and free water to weakly bound water. During storage, DS12 with 60 % water content had the highest retrogradation tendency where the retrogradation enthalpy increased by 1.5 J/g and 2.2 J/g compared with DS0 with 60 % and DS12 with 33 % water content. DS with higher water content promoted the water mobility and made the starch molecular chains migrated conveniently. These changes facilitated the recrystallinity process during retrogradation period.

Carbohydrates in rice (Oryza sativa L.) consist of starch (85-90 % of dry basis), pentose (2.0–2.5 %), cellulose, hemicellulose, and sugar (0.6–1.4 % of brown rice). High starch content in rice affects its physicochemical properties and nutrient content as well as the digestibility. Different starch characteristics are caused by the interaction between constituent compound in each structural level, both in microscopic and macroscopic levels. Hydrogen interactions between amylose and amylopectin can form crystalline and amorf areas, and continuously undergo the growth to form supramacromolecular structure (starch granule blocklets). The composition and interactions of several blocklets, both of large and small sizes, are the key of biopolymer interaction to form macroscopic structure: the whole starch itself. The aim of this review is to discuss the structural levels of rice starch and the mechanism of its changes in gelatinization and retrogradation. The review of this manuscript was performed using the “narrative review” method. The overall of starch characterization encompass structure, composition, and its molecular size which can be a determinant to its functional properties related to gelatinization and retrogradation.

Whole grains have gained great attention due to their important roles in nutrition and health. Fresh brown rice noodles, which have been considered as a nutritious and healthy whole grain staple food, are more prone to be spoiling, aging, hardening and easy broken with high cooking loss rate. The factors affecting the quality of fresh brown rice noodles were systematically described, and the changes in water content, pH value, cooking quality, water migration, texture and microstructure of fresh brown rice noodles during storage were also summarized. The mechanism of quality deterioration of fresh brown rice noodles was elaborated and analyzed. Furthermore, the latest research progress (from the year 2016 to 2023) on the quality control technology of fresh brown rice noodles was reviewed, including the selection of raw materials for brown rice, the addition of exogenous additives, the whole grain grinding of brown rice, and the backfilling method of rice bran for preparing brown rice noodles. This review could provide the references for the quality control and improvement of fresh brown rice noodles.

In the present study, four waxy rice varieties (two japonica and two indica) with contrasting hardening rates were used for physicochemical properties investigation. The results showed that the hardness of cooked rice grains from zhenzhunuo and zhennuo29 increased slowly after cool storage, whereas those from zaonuo5 and yj98 raised rapidly. The peak gelatinisation temperatures for yj98, zaonuo5, zhennuo29, and zhenzhunuo flours were 78.60°C, 73.55°C, 69.00°C, and 67.25°C, respectively. The retrogradation enthalpies of stored flours (4°C, 48 h) followed the order: yj98 (3.876 J/g) > zaonuo5 (2.202 J/g) > zhennuo29 (1.684 J/g) > zhenzhunuo (1.370 J/g). Scanning electron microscopy (SEM) results exhibited that after cool storage, the cooked rice grains of zhenzhunuo and zhennuo29 had no obvious changes in morphology, whereas zaonuo5 presented increased cavities and yj98 occurred new fissures. Among intra-subspecies varieties, the rapid hardening rice accessions had a lower ratio of A chains (DP 6–12) but larger proportion of B3 chains (DP ≥ 37) than that of the corresponding genotypes with slow hardening. The physicochemical characteristics disclosed here will facilitate the application of the four cultivars in food processing industry.

In the high Andean areas of Peru, a diversity of native potatoes improved at the germplasm level is grown, with higher nutritional and amylose quality, for use mainly in fries. The research aimed to evaluate the rheological behavior, thermal and technofunctional starch extracted from native potato varieties (Solanum tuberosum spp Andigena), cultivated in Andahuaylas, Peru. Native potatoes of the Azul Helada (AH) and Amarilla Reyna (AR) varieties were collected from the district of Champaccocha, Andahuaylas, Peru, and the starch was extracted by hydro extraction. The AH and AR starch in aqueous solution was observed to present dilatant behavior, with a behavior index of n > 1.0; represented by the Power Law and Herschel-Bulkley model, with low retrogradation speed. The starches reported gelatinization temperatures of 61.8 and 66.4 °C and melting of 132.2 and 133.5 °C, thermal degradation with mass losses of up to 89.90 and 86.16 %, 43.56 and 42.09 % of apparent amylose for HA and AR respectively. The solubility, swelling power, water adsorption capacity, oil absorption capacity, emulsifying capacity, and apparent density were higher for HA, with aw around 0.50. The color presented L* values > 95.17, and a whiteness index greater than 94.80. The ζ potential of the starches indicates medium stability, with a granule size of 42.17 and 57.67 nm. They also respond to type B with a degree of crystallinity of 58.95 and 43.12 % and a crystal size of 6.55 and 6.01 nm for AH and AR respectively. The native high Andean potato AH and AR are potential sources for starch extraction, with good techno-functional properties.

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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Frozen pasta products have been ever increasingly favored in recent years, because of their convenience. Wheat starch is one of the most important components of buns, noodles, and cookies in the staple and leisure foods. The performance and quality of starch-based foods can depend seriously on the processing of wheat starches. Furthermore, starch-based foods easily lose water to be hard in the storage of retrogradation, indicating reduced elasticity. Therefore, it is very necessary to enhance the structure and properties of wheat starch. Starch can also be often modified by physical, chemical, biological and composite methods. Among them, physical modification has been widely used to modulate the properties of starch using hydrophilic colloids, due to their environmental friendliness, excellent performance and lower energy. Fortunately, the curdlan can be expected to compound with the starch for better functional properties, due to the excellent resistance to freeze-thaw stability and dehydration, water-holding, extreme stability, and emulsifying properties. In addition to being a prebiotic, curdlan can also improve the gastrointestinal health. The extrusion can be used as a biochemical reactor to promote the combination of wheat starch and curdlan, particularly for the high yield, easy operation, high degree of integration, and high temperature. The reason is that the high pressure, high shear and hydration can be generated to significantly change the structure and physicochemical properties of starch during operation. The complexes of curdlan and wheat starch can then be prepared to change the physicochemical properties of starch. The retrogradation and syneresis of wheat starch during freezing have been two of the most important limiting steps in the development of pasta products. This study aims to explore an effective way to inhibit the retrogradation and syneresis of wheat starch gels during freeze-thaw cycles. The composites with different concentrations of curdlan-wheat starch were investigated in the extrusion system. The effects of curdlan addition on the structural properties and freeze-thaw stability of wheat starch were analyzed using differential scanning calorimetry, X-ray diffractometry, and Fourier infrared spectrometry. In addition, the binding mechanism of curdlan-wheat starch composites in the extrusion field was revealed by combining the chemical reagents, Texture Analyzer and Scanning Electron Microscope. The results showed that the retrogradation of curdlan-wheat starch composites decreased and then increased with the increasing concentration of curdlan, while the syneresis rate showed a trend of decreasing and then increasing. The freeze-thaw stability of wheat starch was significantly improved to markedly inhibit the retrogradation with the addition of 0.6% curdlan in the extrusion system. The pasting temperature of wheat starch increased with the addition of 0.6% curdlan, compared with extruded starch. There was a decrease in the relative crystallinity, short-range ordering, and iodine binding of wheat starch, where the recrystallization of amylose was suppressed. Texture Analyzer and Scanning Electron Microscope revealed that the curdlanwheat starch composites were dominated by the hydrogen bonding and weak electrostatic interaction forces in the extruded system. Furthermore, the curdlan-wheat starch composites presented a more intact and dense structure, indicating better freezethaw stability. The retrogradation was also effectively inhibited. The finding can provide a strong reference to produce wheat starch-based foods with resistance retrogradation and low syneresis using an extrusion process. [ABSTRACT FROM AUTHOR]

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Brown rice, as a kind of whole-grain food, has attracted significant attention due to its health benefits. This paper aimed to investigate the effect of rice bran content and retrograded time on the physicochemical properties and culinary qualities of brown rice noodles (BRNs). The results indicated that the addition of rice bran altered the pasting properties, gel properties, and texture of the brown rice flours (BRFs). The optimal cooking time and water absorption of BRNs were reduced after the incorporation of rice bran to 14.9% and 41.9%, respectively, while the breaking rate increased from 2.2% to 23.3%. The color of BRNs became darker and yellower, and the overall acceptability by the consumer decreased. The addition of rice bran also led to a decrease in hardness, chewiness and crystallinity. The binding water inside the BRNs decreased, while the free water increased, resulting in a looser structure. This study revealed that the retrograded time of the BRNs also affected its quality. When the retrograded time was 7 h, the cooked BRNs had a lower breaking rate, good hardness, cohesiveness, chewiness, and better overall acceptability by consumers. The structure was compact, the internal binding water content of BRN was higher, and the free water content was lower. This study provides insights into developing nutritionally healthy, high-quality novel rice flour products, and offers a theoretical basis for the industrial production of BRNs. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the properties of isolated starches from ten commonly consumed rice varieties in China and to investigate their possible association. In addition, principal component analysis (PCA) and correlation analysis were performed to demonstrate the weight or relevance of different properties. The starch granules had an irregular polyhedral structure. The crystalline structure had an orthogonal arrangement, which is characteristic of A-type starch with nanocrystals with an orthorhombic crystal structure. In addition, higher levels of rapidly digestible starch (72.43 to 74.32%) and resistant starch (2.27 to 2.3%) were found in glutinous rice starch. The highest content of slowly digestible starch (59.48%) was found in starch isolated from black rice, which may be an ideal rice variety for controlling blood glucose and weight. Starch isolated from red Hani terrace rice showed the highest thermal stability during cooking and the highest resistance to a high shear force treatment. In addition, the PCA suggests that the amylose content of starch largely determines the functional properties of starch and positively correlates with the peak viscosity and setback viscosity of the starch pasting. The results of this study will enrich the scientific knowledge of various rice starches and promote their application in the food industry and other industries. [ABSTRACT FROM AUTHOR]

In this study, we investigated the impact of physical modification by annealing and chemical modification by oxidation on native wheat starch, for later application in biodegradable films. The starches obtained were evaluated for amylose content, carboxyl content, paste properties, swelling power, and solubility. Sequentially, films were made with both modified starches in comparison with native starch (control) and evaluated for morphology, color, mechanical, and solubility properties. As for the modification of starches, oxidation caused more intense changes when compared to annealing, especially in the amylose content, with oxidized starch increasing by 40% and annealing by 25% about native starch. While annealed caused a reorganization of the molecules of the starch chains, increasing the stability of the starch to heating, resulting in higher paste temperature, lower viscosity, and lower breakage rate. In addition, when evaluating the properties of the films, annealing allowed for obtaining more homogeneous films, without cracks in their structure, with few changes in their mechanical properties and water solubility. The change in starch properties caused by oxidation resulted in undesirable changes in the films as a heterogeneous structure, with the presence of cracks, and less elongation. It is concluded that the annealing treatment allowed obtaining films with properties similar to native starch films and proved to be a promising alternative for the development of biodegradable packaging with properties superior to those of chemically modified starch films. [ABSTRACT FROM AUTHOR]

Parboiling improves rice carbohydrate quality, which is beneficial for diabetes management in Asia. However, parboiling drastically alters cooked rice texture, making it unappealing for Filipinos, who generally prefer tender cooked rice. The present work evaluated the carbohydrate quality and cooked rice hardness of nine local pigmented and non-pigmented rice varieties as affected by parboiling and cooking treatments. The amylose content (AC), retrogradation potential (RP), and resistant starch (RS) content were determined, and the samples with the highest RS were further investigated for their thermal properties and starch morphology. Results showed that parboiling increased RS level by as much as five-fold, particularly in the red rice Minaangan, which had intermediate AC and the highest RP (2,822 cP) among the samples. The highest RS, 2.71 ± 0.02 g/100 g, was recorded in parboiled NSIC Rc 222 cooked at 1:2.5 (rice:water). It also produced soft cooked rice, which was significantly better than its non-parboiled counterpart. High proportion of water needed to gelatinise parboiled non-pigmented NSIC Rc 222 was due to higher starch crystallinity as indicated by its gelatinisation enthalpy and intact starch granule. In conclusion, parboiling and cooking at appropriate rice:water ratio of NSIC Rc222 and Minaangan could deliver healthier cooked rice with Filipino preferred textural quality. [ABSTRACT FROM AUTHOR]

Resistant starch (RS) has the advantage of reshaping gut microbiota for human metabolism and health, like glycemic control, weight loss, etc. Among them, RS3 prepared from pure starch is green and safe, but it is hard to achieve structural control. Here, we regulate the crystal structure of starch with different chain-length distributions (CLDs) via extrusion at low/high shearing levels. The change in CLDs in extruded starch was obtained, and their effects on the fine structure (Dm, dBragg, dLorentz, degree of order and double helix, degree of crystal) of RS and its physicochemical properties were investigated by SAXS, FTIR, XRD and 13C NMR analyses. The results showed that the RS content under a 250 r/min extrusion condition was the highest at 61.52%. Furthermore, the crystalline system induced by high amylopectin (amylose ≤ 4.78%) and a small amount of amylose (amylose ≥ 27.97%) was favorable for obtaining a high content of RS3-modified products under the extruding environment. The control of the moderate proportion of the A chains (DP 6–12) in the starch matrix was beneficial to the formation of RS.

Tritordeum is a new promising cereal derived from wild barley and cultivated durum wheat; such a combination allowed for the transfer of some useful barley traits to the resulting hybrid. In the future, the importance of this cereal can increase, becoming a raw material for the production of various products, including starch. So far, tritordeum starch has attracted little interest from researchers, and therefore, an attempt was undertaken to investigate its properties. Its morphological features, chemical composition, thermal and pasting properties, particle size, and retrogradation kinetics were investigated. These properties were compared to other cereal starches. Tritordeum starch granules resembled wheat starch in shape, and they were characterized by a relatively small size and the highest lipid and non-starch material content among the investigated starches. Tritordeum starch’s pasting profile showed a unique character, resulting in high pasting temperature and low, but stable, hot paste viscosity. Also, its rate of retrogradation was the lowest, probably due to the high lipid content, and the retrogradation extent was restricted.

A novel high-fiber product enriched with resistant starch type 3 (RS3) was successfully prepared from cassava pulp (CP). The remaining starch in CP underwent debranching and retrogradation processes to convert it to RS3. Pullulanase was used to debranch the starch in CP at 55 °C for 24 h, followed by incubation at 4 °C for various retrogradation time intervals: 0, 6, 12, 24, 48, 72, 96, and 120 h. Retrogradation of the debranched starch in CP for 24 h resulted in a significant formation of RS3 (11.8 %) with heat stability. Additionally, the total dietary fiber content of the obtained product increased from 47.4 % to 59.4 %. Structural analysis revealed the presence of small irregularly shaped and sponge-like particles of retrograded, debranched starch on the fiber matrix surface. The X-ray diffraction pattern of the CP revealed the presence of cassava starch (A-type) and cellulose (type I) crystals. After debranching and retrogradation, the crystalline structure transitioned to the B-type. The novel products showed higher lightness and whiteness index compared to CP. The gel of cooked products had a firm texture and a homogenous appearance. The functional properties of the obtained product demonstrated significant differences compared to CP. It exhibited enhanced water-holding capacity (10.2 g/g), oil-holding capacity (6.3 g/g), and swelling capacity (17.7 mL/g). Moreover, the product had a lower bulk density (0.13 g/mL) than the original CP. This innovative approach enhances CP's nutritional and functional qualities, offering potential for healthier, more functional food products.

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Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Summary: Although different types of starch have been modified with maltogenic α‐amylase (MGA), its behaviour on waxy rice starch (WRS) remains obscure. This study aimed to modify cooked WRS with high concentration using MGA. The molecular weight of WRS decreased from 1.8 × 107 to 4.1 × 106 Da due to the exo–endo activity of MGA, while a high proportion of short branch chain and branching degree were generated as the degrees of hydrolysis (DH) increased. Intriguingly, no retrogradation occurred for the hydrolysates, even at DH 4.65%. Rheology reveal that the hydrolysate systems exhibited better fluidity and thixotropy. Furthermore, the resistant starch content of cooked WRS was elevated by 10.43% after MGA modification. The results indicate that MGA‐modified WRS was superior to other starches that have been reported in terms of inhibition of retrogradation and resistant starch content. Our data demonstrate the potential of enzyme‐based protocol for WRS modification using MGA alone to acquire clean and functional starch. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of the present study was to analyse the effect of ultrasound (US) on the isolation and properties of oat starch. Starch isolation was done by a water extraction method and with sonication for 30 (US30), 45 (US45) and 60 (US60) min. The highest starch yield was found in US45 as 49.04 g.100 g-1 of oat flour when the extraction time decreased from 6 h to 45 min. The functional properties of starches, such as bulk density, water solubility index, dispersibility and water absorption capacity, ranged from 0.65 to 0.80 g.mL-1, 3.22 to 5.75%, 78 to 87.5% and 84.23 to 95.87%, respectively. US45 had lower bulk density and higher dispersibility than other starches. US treatments decreased the gelatinisation temperature ranges and increased the gelatinisation enthalpy values. The enthalpy of the gelatinisation value of oat starch was found as 8.45 J.g-1 and increased with sonication up to 13.65 J.g-1. Retrogradation endotherms were observed after 6 days of storage, and enthalpies of retrogradation were lower than in the gelatinised starches. Fourier transform infrared spectroscopy (FTIR) spectra showed that US treatment did not affect the functional groups of oat starch. US application during oat starch isolation gave desired results, such as time reduction, higher yields and increased functional properties.

In today’s dynamic development of food technologies it becomes necessary to study alternative sources of starch to replace the traditionally used ones. Characteristics such as granule size, gelling properties, retrogradation and rheology are fundamental for the selection of starch in the food industry. The aim of the present study is to investigate the possibilities for application of an emmer starch in food industry by comparing its main properties with two other cereal starches, isolated from rice and wheat. The results showed that the emmer starch had a similar granule size and structure, with increased amylose content as the wheat starch. This was also the reason for the similar gelling and retrograde properties as wheat starch. In terms of retrogradation, the highest results showed emmer starch and the lowest - rice starch. Emmer starch had the lowest onset temperature of gelatinization, and the peak temperature of gelatinization was 76.3°C. The starch gel obtained with emmer starch has the lowest viscosity but the most shear resistance compared to that with wheat and rice starch.

The effects of gellan gum addition and the ohmic cooking method on the color, starch retrogradation, textural properties, total phenolic contents, and antioxidant activities of refrigerated ready-to-eat cooked brown rice were investigated and compared to those from the conventional cooking method. Brown rice samples of four rice cultivars were used including RD 43, Riceberry, KDML 105, and RD 6. The key objective was to determine the benefits of applying the gellan gum addition and the ohmic cooking method on different quality parameters of the ready-to-eat cooked brown rice products kept in refrigerator. The results indicated that both gellan gum addition and ohmic cooking method led to less color intensity, slower starch retrogradation, a reduction in rice hardness escalation during storage, and greater antioxidant capabilities of the ready-to-eat brown rice products compared to their counterparts. The starch retrogradation was not detected for the samples of 1 night storage; however, it appeared in every sample after 7 days. The retrogradation enthalpy values were different between rice varieties. The effect of gellan gum addition on the starch retrogradation delay was minimal for the glutinous rice. The samples cooked by ohmic method had greater antioxidant activity levels than the conventionally-cooked samples in almost all cases.

This study investigated the effects of extrusion on the physical properties of glutinous rice and addressed the challenges associated with its hardened texture and reduced taste in glutinous rice products by adding extruded glutinous rice to assess their anti‐retrogradation effect compared with different improvers. Glutinous rice flour with different gelatinization degrees was obtained by changing the initial moisture content of glutinous rice grains before extrusion, and their physicochemical properties and the effect of adding them to rice products were analyzed. Results showed that with the increase in moisture content, the viscosity, water absorption index of extruded glutinous rice flour, and product viscosity increased, while the gelatinization degree, water solubility index, and product elasticity decreased, and the hardness of the rice products showed a trend of first decreasing and then increasing. Twenty percent moisture content of glutinous rice products showed the best properties mentioned above. The effects of adding different improvers on retrogradation degree, quality characteristics, microstructure, and moisture migration of glutinous rice products were analyzed by texture profile analysis, sensory evaluation, scanning electron microscopy, and low‐field nuclear magnetic resonance. It was found that soybean polysaccharides, xanthan gum, and extruded glutinous rice flour had better anti‐retrogradation effects, while colloid and soybean polysaccharides provided a tighter and more three‐dimensional internal structure to the rice products. Our study showed that extruded glutinous rice flour had good anti‐retrogradation properties and little effect on flavor and taste, but it would increase the roughness and viscosity of the products, which had advantages and disadvantages compared with other improvers. [ABSTRACT FROM AUTHOR]

Summary: In this study, four kinds of sorghum starch gels containing different amylose were taken as the research objects and stored for 28 days. The parameter changes of gel properties during the retrogradation of different varieties of sorghum starches were observed using X‐ray diffraction, Low‐field nuclear magnetic resonance, textural, rheological and anti‐enzymatic hydrolysis capacity studies to construct kinetic models for the retrogradation. The results showed that the degree of retrogradation, crystallinity and anti‐enzymatic hydrolysis capacity of sorghum starch increased with the prolongation of storage time, and the crystal forms of H5 (Hongnuo No. 5 sorghum) and L13 (Longza No.13 sorghum) starch changed from type A to B. Among the four kinds of starch, L13 starch had the highest degree of retrogradation, and H5 starch had the strongest recrystallisation ability. The hardness of L13 retrograded starch gel grew fastest with increasing storage time, while the viscoelasticity of H1 (Hongnuo No.1 sorghum) retrograded starch showed a stable trend. Low‐field nuclear magnetic resonance was used to detect that the L1 (Longmiliang No.1 sorghum) retrograded starch gel had more free water. The crystallisation rate was positively correlated with hardness, resistant starch content and crystallinity and negatively correlated with springiness, gumminess and resilience. [ABSTRACT FROM AUTHOR]

Summary: This work evaluated the influence of phenolics from Black, Indica and Japonica rice bran (2.5–10%) on pasting and retrogradation properties of rice starch. The breakdown, setback, enthalpy values and retrogradation percentage of rice starch were decreased, and the pasting temperature was enhanced with the phenolics from three varieties of brown rice. X‐ray diffraction results suggested that new V‐type crystal at 13.1° was formed and relative crystallinity of rice starch was decreased. The results from fourier transform infrared spectroscopy exhibited that the 1047/1022 cm−1 values of rice starch were decreased with the content increase of phenolics from three varieties of brown rice. The phenolics from three varieties of brown rice resulted in loose surface structure of rice starch. This work may provide evidences for utilisation of phenolics from different varieties of brown rice to improve quality of rice products and inhibit retrogradation of rice starch. [ABSTRACT FROM AUTHOR]

The present study evaluated the effect of debranching process on the production of retrograded starch from pearl millet starch. Starch was debranched with pullulanase for 12 h and stored at 4 °C for 24, 48, and 72 h; intrinsic qualities were determined for both retrograded starch and debranched retrograded starch. Native starch granules had round and smooth surfaces. The granular appearance has been lost and has led to a more compact microstructure due to the retrogradation process. The X- ray diffraction pattern of the native starch granules revealed an A- type with 22.40% crystallinity. After retrogradation and debranching, the crystalline type changed from A-type to B-V type. Consequently the percentage of crystallinity was increased in retrograded starch (55.69%) and debranched retrograded starch (61.53%) stored for 72 h. Amylose content was increased from 29.39 to 49.31% retrograded starch and 35.35 to 47.31% debranched retrograded starch in different storage hours at 24, 48 and 72 h. The X-ray diffraction pattern and scanning electron microscopy analyses showed that pearl millet starch debranched with pullulanase advantages for amylopectin to be debranched by pullulanase and short amylose chains released from amylopectin can form double helices, so the increased percentage of crystallinity and a large, more compact, laminiplantation structure. Debranched retrograded starch significantly (p < 0.05) improved the resistant starch content (52.24%) compared to retrograded starch stored for 72 h (43.67%). The study concluded that debranching and subsequent storage at 48 h best technique to produce a higher amount of resistant starch yield from pearl millet starch. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: In order to develop coconut utilization in wheat dough products, the effects of coconut powder on the thermomechanical rheology properties of wheat flour was studied. Methods: Freeze dried coconut flour and wheat flour were mixed in different proportions, then mixed flour was analyzed by GB/T 37511—2019 of Mixolab mixing instrument. Results: The changes of the properties of gluten and starch in wheat flour were analyzed and discussed respectively. It was found that coconut powder had great effects on the properties of both starch and gluten. As the increase of coconut powder, the water absorption of mixed powder decreased and the dough stability time decreased, and the weakening degree of gluten protein, peak viscosity and retrogradation degree of starch decreased. Conclusion: Coconut powder was not good for gluten formation, but it can improve the stability of the network, and promote the gelatinization and retrogradation inhibition of starch.

Thermoplastic starch (TPS) has emerged as an essential alternative to produce environmentally friendly packaging; however, retrogradation is a disadvantage that affects its shelf life. This study analyzed the co-plasticizing effect of isosorbide on the mechanical, thermal, physicochemical, and microstructural properties and the retrogradation of films obtained by blown film extrusion from thermoplasticized starch with mixtures of glycerol and isosorbide in different ratios (3:0, 2:1, 1:2, and 0:3, respectively). The results showed that the higher concentration of isosorbide significantly increased the tensile strength; however, it reduced the elongation. Retrogradation modeled using the Avrami equation showed that the presence of isosorbide reduced the retrogradation rate (k) and modified the recrystallization mechanism (n). The relative crystallinity in the plasticized TPS films was reduced to 89%, and the adsorption significantly decreased. Isosorbide was very important in reducing the retrogradation of TPS. The best performance was obtained with the 2:1 ratio of glycerol/isosorbide due to the synergistic effect between the plasticizers. The results would allow tuning the properties of TPS films by combining glycerol/isosorbide in different ratios, which enables the design of materials tailored to potential application requirements. [ABSTRACT FROM AUTHOR]

Bread dough and bread are dispersed systems consisting of starch polymers that interact with other flour components and added ingredients during processing. In addition to gluten proteins, starch impacts the quality characteristics of the final baked product. Wheat starch consists of amylose and amylopectin organized into alternating semicrystalline and amorphous layers in granules that vary in size and are embedded in the endosperm protein matrix. Investigation of the molecular movement of protons in the dough system provides a comprehensive insight into granular swelling and amylose leaching. Starch interacts with water, proteins, amylase, lipids, yeast, and salt during various stages of breadmaking. As a result, the starch polymers within the produced crumb and crust, together with the rate of retrogradation and staling due to structural reorganization, moisture migration, storage temperature, and relative humidity determines the final product's textural perception. This review aims to provide insight into wheat starch composition and functionality and critically review recently published research results with reference to starch structure–function relationship and factors affecting it during dough formation, fermentation, baking, cooling, and storage of bread. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effect of ultrasonic treatment on the retrogradation behavior and structures of thermoplastic cassava starch (TPS)/silica (SiO2) composite were investigated by differential scanning calorimetry, polarized light microscopy, X-ray diffraction, scanning electron microscopy, Fourier transform infrared spectroscopy, contact angle, tensile testing, dynamic mechanical analysis and nuclear magnetic resonance. The results indicated that the retrogradation degree and rate of TPS/SiO2 composite were higher, and the spherulites become clearer and denser after the ultrasonic treatment. Silica could be uniformly dispersion in the starch, and has better interfacial adhesion with the matrix. The contact angle and tensile strength of TPS/SiO2 composite enhanced after ultrasonic treatment, but there were decreases in the thermal degradation temperatures. The V type crystal of TPS/SiO2 composite increased, indicating that the single helical chain increased, and the amylopectin was destroyed by ultrasonic treatment to form more amylose. The ultrasonic treatment could promote the formations of singe helix structure and the ordered molecular structure. [ABSTRACT FROM AUTHOR]

The effects of hypochlorite oxidation on physicochemical properties of mung bean, potato, and pea starches, and the suitability of oxidized starches for making starch noodles are investigated. The formation of carboxyl groups in starches during the oxidation is more favorable under milder alkaline conditions (pH 8). The oxidized starches show a decrease in viscosity but an increase in conclusion temperature and gelatinization enthalpy due to the introduction of carboxyl groups. Moreover, the observed increase or decrease is highly correlated with the carboxyl contents of the oxidized starches. In addition, the introduction of carboxyl groups can effectively retard the starch retrogradation as indicated by changes in the light transmittance. The quality of the starch noodles can be improved by adding oxidized starches, and 5% is an appropriate amount for making starch noodles with respect to the overall quality. [ABSTRACT FROM AUTHOR]

Copyright of Taiwanese Journal of Agricultural Chemistry & Food Science is the property of Agricultural Chemical Society of Taiwan and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of the present study was to analyse the effect of ultrasound (US) on the isolation and properties of oat starch. Starch isolation was done by a water extraction method and with sonication for 30 (US30), 45 (US45) and 60 (US60) min. The highest starch yield was found in US45 as 49.04 g·100 g-1 of oat flour when the extraction time decreased from 6 h to 45 min. The functional properties of starches, such as bulk density, water solubility index, dispersibility and water absorption capacity, ranged from 0.65 to 0.80 g·mL-1, 3.22 to 5.75%, 78 to 87.5% and 84.23 to 95.87%, respectively. US45 had lower bulk density and higher dispersibility than other starches. US treatments decreased the gelatinisation temperature ranges and increased the gelatinisation enthalpy values. The enthalpy of the gelatinisation value of oat starch was found as 8.45 J·gv and increased with sonication up to 13.65 J·g-1. Retrogradation endotherms were observed after 6 days of storage, and enthalpies of retrogradation were lower than in the gelatinised starches. Fourier transform infrared spectroscopy (FTIR) spectra showed that US treatment did not affect the functional groups of oat starch. US application during oat starch isolation gave desired results, such as time reduction, higher yields and increased functional properties. [ABSTRACT FROM AUTHOR]

The influences of various gelatin emulsion additions on gelatinization, rheology, retrogradation and structural properties of waxy rice starch (WRS) were investigated. The gelatin emulsion was uniformly dispersed in the starch pastes, which increased the particle size through agglomerating around the starch powder particles. As gelatin emulsion content increased, the pasting viscosity of WRS pastes significantly increased (P < 0.05), whereas its setback value, gelatinization and retrogradation enthalpy decreased. Rheological measurements indicated that the addition of gelatin emulsion did not change the shear thinning behavior of WRS pastes blends, and the storage modulus and loss modulus were positively correlated with gelatin emulsion content. During the heating stage of the pasting process, the interfacial organization consisting of gelatin undergoes disintegration and melting, reconfiguring the emulsion system. Gelatin dispersed in the interfacial and continuous phases interacts with starch to form hydrogen bonds and inhibit starch rearrangement. The starch-lipid complex formed by the interaction between lipids released from emulsion and starch is capable of destroying the crystalline region. Therefore, after 14 d of storage at 4 °C, the relative crystallinity of WRS decreased by 72.4 % as the gelatin emulsion addition was increased from 0 % to 14 %. The addition of gelatin emulsion induced the formation of steric hindrance effects, which impeded the mobility of water molecules and improved freeze-thaw stability. These results may contribute to the creation of high-quality and innovative water-oil-starch mixture food products that remain fresh for a longer period. [Display omitted] • Effect of gelatin emulsion on the physicochemical properties of WRS was investigated. • Gelatin emulsion in starch matrix effectively prevented phase separation of lipids. • Gelatin emulsion delayed the retrogradation of WRS. • Gelatin emulsion optimized the overall quality and functionality of starchy foods. [ABSTRACT FROM AUTHOR]