Effect of dual modification by annealing and ultrahigh pressure on properties of starches with different polymorphs. (15th October 2017)

• Record Type: Journal Article
• Authors: Wang, Shujun; Guo, Peng; Xiang, Fengjuan; Wang, Jinrong; Yu, Jinglin; Wang, Shuo
• Is Part Of: Carbohydrate polymers. Volume 174(2017)
• Page Start: 549
• Page End: 557
• Publication Date: 2017-10-15
• Subjects: Starch -- Dual treatment -- Ordered structure -- Pasting viscosity -- Amorphous regions; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2017.06.120
• Languages: English
• ISSNs: 0144-8617

Abstract

Highlights: Effects of annealing (ANN) and ultrahigh pressure (UHP) on starch were studied. ANN treatment increased stability of wheat starch to subsequent UHP treatment. Some dual treatments increased the viscosity of single-modified wheat starch. Dual modification altered slightly the structures of yam and potato starches. ANN treatment was proposed to increase ordering of amorphous regions. Abstract: The effects of dual modification by annealing (ANN) and ultrahigh pressure (UHP) on properties of wheat, yam, and potato starches were investigated. Compared with the single UHP treatment (400 MPa), ANN-UHP (400 MPa) treatment did not alter significantly the ordered structures of wheat starch, indicating that ANN treatment enhanced the stability and resistance of starch granules to the subsequent UHP treatment. In contrast, UHP (400 MPa)-ANN treatment resulted in more severe disruption of ordered structures of wheat starch than did the single UHP treatment, showing that UHP-treated starch was more vulnerable to the subsequent ANN treatment. The dual modifications had little effect on granular structures of yam and potato starches. ANN-UHP (300 and 400 MPa) and UHP (300 MPa)-ANN treatments enhanced greatly the pasting viscosities of UHP-modified starches. Dual modifications altered greatly the pasting properties of yam and potato starches, as observed for the single ANN treatment. From this study, we proposed that ANN treatment enhanced stability of wheat starch by increasing interaction of starch chains in amorphous regions.