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Starch Structure, Processing and Digestion

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A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: closed (15 December 2020) | Viewed by 38156

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Dr. Sushil Dhital

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Guest Editor

Department of Chemical Engineering, Monash University, Australia
Interests: starch; dietary fiber; food structure; in-vitro models; functional foods

Special Issue Information

Dear Colleagues,

Starch is the second most abundant biopolymer. Unlike other polymers, starch is equally vital for both human/animal nutrition as well as nonfood applications from pharmaceuticals to fertilizers. Starch is a polymer of linear amylose and branched amylopectin. However, the amount and molecular size leading to variation in supramolecular and granular structure make starch a unique biopolymer. The properties of starch vary with the botanical source. Similarly, functional features can also be tailored using various physical, chemical, enzymic, and combination of methods. From a nutritional point of view, starch can be either the best or worst of food ingredients. Starch with relatively slow and incomplete digestion has lower glycaemic load and insulin demand. This may lead to increased satiety and higher levels of resistant starch (RS); both are physiologically useful. Thus, the re-profiling of starch-containing foods to decrease their rate of digestion is a major target and opportunity for the food industry. The primary focus now is the development of a food structure that can encapsulate the starch (Type I RS) or retain the semi-crystalline structure intact (Type II RS). On the other hand, in-planta manipulation of starch synthesizing or branching enzymes leads to the formation of starch that is more thermo-stable and resists the complete gelatinization within common processing conditions. The high amylose wheat, maize, and rice starch (flours) are thus nutritionally superior compared to wild types. Thus, the elucidation of starch structure and changes during processing and digestion will provide design rules for the development of healthy food products as well as functional starch for nonfood applications.

Dr. Sushil Dhital
Guest Editor

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Keywords

Starch
Resistant starch
Molecular structure
Processing
In-vitro digestibility
Glycemic response
High amylose starch

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Published Papers (6 papers)

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Research

13 pages, 1134 KiB

Open AccessArticle

Effect of Different Fermentation Condition on Estimated Glycemic Index, In Vitro Starch Digestibility, and Textural and Sensory Properties of Sourdough Bread

by Hilal Demirkesen-Bicak, Muhammet Arici, Mustafa Yaman, Salih Karasu and Osman Sagdic

Foods 2021, 10(3), 514; https://doi.org/10.3390/foods10030514 - 1 Mar 2021

Cited by 54 | Viewed by 15132

Abstract

This study aimed to evaluate the influence of sourdough fermentation on the estimated glycemic index (eGI), in vitro starch digestibility, and textural and sensory properties of eight experimentally prepared sourdough breads. Wheat and whole wheat flour bread samples were produced under different fermentation conditions (25 °C and 30 °C) and fermentation methods (type-1 and type-2). In type-1 fermentation, sourdough was obtained via spontaneous fermentation. Indigenous strains (Lactobacillus brevis ELB99, Lactiplantibacillus plantarum ELB75, and Saccharomyces cerevisiae TGM55) were used for type-2 fermentation. Fermentation type and temperature significantly affected eGI, the hydrolysis index (HI), the starch fraction, and the textural properties of the samples (p < 0.05). The resistant starch (RS) content increased after fermentation, while rapidly digestible starch (RDS), HI, and eGI decreased. RS values were significantly higher in type-2 than in type-1 at the same temperature for both flour types (p < 0.05). At 25 °C, RS values were higher in both fermentation types. In the white flour samples, eGI values were in the range of 60.8–78.94 and 62.10–78.94 for type-1 and type-2, respectively. The effect of fermentation type on eGI was insignificant (p < 0.05). In the whole flour samples, fermentation type and temperature significantly affected eGI (p < 0.05). The greatest eGI decreases were in whole wheat sourdough bread at 30 °C using type-2 (29.74%). The 30 °C and type-2 samples showed lower hardness and higher specific volume. This study suggests that fermentation type and temperature could affect the eGI and the textural and sensory properties of sourdough bread, and these factors should be considered during bread production. The findings also support the consumption of wheat and whole wheat breads produced by type-2 fermentation due to higher RS and slowly digestible starch (SDS) and lower RDS and eGI values. Full article

(This article belongs to the Special Issue Starch Structure, Processing and Digestion)

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13 pages, 1524 KiB

Open AccessArticle

Quality Differences between Fresh and Dried Buckwheat Noodles Associated with Water Status and Inner Structure

by Ruibin Wang, Ming Li, Yimin Wei, Boli Guo, Margaret Brennan and Charles Stephen Brennan

Foods 2021, 10(1), 187; https://doi.org/10.3390/foods10010187 - 18 Jan 2021

Cited by 19 | Viewed by 3492

Abstract

Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried buckwheat noodles (FBN and DBN, respectively) were significantly different, and FBN showed a lower cooking loss and breakage ratio and were more elastic than DBN. FBN-20% showed the highest sensory score, followed by DBN-50%. The mechanisms causing the quality differences were investigated using water mobility and the internal structures of the noodles were investigated with low-field nuclear magnetic resonance and scanning electron microscopy, respectively. Compared with FBN, DBN showed a denser internal structure, which explained its higher hardness. The water within FBN and DBN was mainly in the form of softly bound water and tightly bound water, respectively. FBN with highly mobile softly bound water (longer T₂₂) and a more uniform internal structure had a lower breakage ratio, whereas the trends of water relation with texture properties were different for FBN and DBN. The drying process and added extruded buckwheat flour together contributed to the varied cooking and textural properties. Full article

(This article belongs to the Special Issue Starch Structure, Processing and Digestion)

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11 pages, 925 KiB

Open AccessArticle

Nutritional Bar with Potato-Based Resistant Starch Attenuated Post-Prandial Glucose and Insulin Response in Healthy Adults

by Vishnupriya Gourineni, Maria L. Stewart, Meredith L. Wilcox and Kevin C. Maki

Foods 2020, 9(11), 1679; https://doi.org/10.3390/foods9111679 - 17 Nov 2020

Cited by 15 | Viewed by 3303

Abstract

Resistant starch is a non-digestible starch fraction and is classified as fiber. Beyond naturally occurring fiber sources, starches can be modified to resist digestion, increase their fiber content and provide physiological benefits. The current study examined acute postprandial glycemic responses of VERSAFIBE™ 1490 resistant starch type-4, containing 90% total dietary fiber (TDF, AOAC (Association of Official Analytical Collaboration International) 991.43 method). In a double-blind, randomized, placebo-controlled, cross-over study, healthy adults (n = 38) consumed a nutritional bar containing either control (2 g), medium (21 g) or high (30 g) fiber. The test bars were matched with control for available carbohydrates, fat and protein. Venous glucose, insulin, and capillary glucose were measured. Mean ± SEM capillary glucose incremental area-under-curve (iAUC0)-120 min in min*mmol/L was lower (p < 0.005) for both fiber bars (136.2 ± 9.2 and 137.0 ± 10.4 for the medium and high fiber bars, respectively) compared to the control bar (174.9 ± 13.5). Mean venous insulin iAUC0-120 min in min*pmol/L was also lower for medium (8096.3 ± 894.5) and high fiber (7533.8 ± 932.9) bars, respectively, compared to the control bar (11871.6 ± 1123.9, p < 0.001). Peak capillary glucose and venous insulin concentrations were also significantly reduced (p < 0.001) after consumption of both fiber bars compared to the control bar. The results of this study suggest that nutritional bars containing potato based RS4 fiber reduced post-consumption glycemic and insulinemic responses when consumed by generally healthy adults. Full article

(This article belongs to the Special Issue Starch Structure, Processing and Digestion)

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15 pages, 2050 KiB

Open AccessArticle

Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

by Muhammad Awais, Jawad Ashraf, Lili Wang, Liya Liu, Xiaoxue Yang, Li-Tao Tong, Xianrong Zhou and Sumei Zhou

Foods 2020, 9(5), 664; https://doi.org/10.3390/foods9050664 - 21 May 2020

Cited by 17 | Viewed by 5463

Abstract

The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (T_o) from 66.33 °C to 76.69 °C and decrease in enthalpies (∆H_g and ∆H_r) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (p < 0.05) reduced from 1.35 to 1.01 and 1.38 to 0.98 respectively. X-ray diffraction (XRD) indicated the consecutive decrease in relative crystallinity (RC) while RVA analysis showed that peak and final viscosities were decreased significantly (p < 0.05). However, digestion kinetics indicated that degree of gelatinization increased the access of enzymes. As starch was partially gelatinized it yielded significantly lower glycemic index but no significant (p > 0.05) change in starch digestibility was observed after 70 °C. Hence, 70 °C can be considered as the critical hydrothermal treatment temperature in mung bean starch. Pearson’s correlation analysis indicated that controlled hydrothermal treatment had negative effect on the DMO, DDH, RC and the granular damage increased vulnerability of mung bean starch to digestion. These findings gave insight into sequential changes in the structure and digestibility occurring during gelatinization process due to hydrothermal treatment. Controlled gelatinization in mung beans at 70 °C is useful and must be employed to produce the foods with lower starch digestibility. Full article

(This article belongs to the Special Issue Starch Structure, Processing and Digestion)

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15 pages, 2719 KiB

Open AccessArticle

RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods

by Yu Tian, Ming Li, Aoxing Tang, Jay-Lin Jane, Sushil Dhital and Boli Guo

Foods 2020, 9(3), 328; https://doi.org/10.3390/foods9030328 - 11 Mar 2020

Cited by 30 | Viewed by 6742

Abstract

Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated glycemic index (eGI) value) of noodles were investigated. The RS content was greatly affected by the cooking time, and it was varied when the noodles were optimally cooked using different cooking methods. The RS contents of the microwaved and stir-fried noodles were relatively high (0.59%–0.99%), but it was lower (0.43%–0.44%) in the boiled and steamed noodles. Microwaved noodles showed the slowest digestion rate and the lowest eGI. Due to the limited water within fried noodles, none RS was found in the fried noodles, whereas stir-fried noodles showed RS₅ formation from the XRD and DSC results. Compared with boiled and steamed noodles, the microwaved noodles showed a more compact morphology without porous holes on the surface, whereas fried noodles showed irregular morphology. The results indicated that the digestive properties of noodles made with the same ingredients can be greatly altered by using different cooking methods, and the digestive properties of different cooked noodles are worthy of confirmation using in vivo analysis. Full article

(This article belongs to the Special Issue Starch Structure, Processing and Digestion)

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11 pages, 739 KiB

Open AccessArticle

Effects of Nonstarch Genetic Modifications on Starch Structure and Properties

by Shiyao Yu, Dengxiang Du, Alex C. Wu, Yeming Bai, Peng Wu, Cheng Li and Robert G. Gilbert

Foods 2020, 9(2), 222; https://doi.org/10.3390/foods9020222 - 20 Feb 2020

Cited by 6 | Viewed by 3111

Abstract

This paper examines if, in maize, starch structure and starch-dependent properties might be altered by pleiotropic effects arising from genetic modifications that are not directly related to starch synthesis. The molecular structure, specifically the starch chain-length distributions (CLDs), of two maize lines transformed with Bar (bialaphos resistance) and Cry1c genes (an artificial gene, encoding proteinaceous insecticidal δ-endotoxins) were compared to those of their control lines. The two transgenes are responsible for herbicidal resistance and insect tolerance, respectively. The starch CLDs were measured by enzymatic debranching and measuring the molecular weight distributions of the resulting linear chains. It was found that although all the lines had similar amylose contents, the CLDs of both amylopectin and amylose for Cry1c were noticeably different from the others, having more short amylopectin and long amylose chains. These CLDs are known to affect functional properties, and indeed it was found that the Cry1c transgenic lines showed a lower gelatinization temperature and faster digestion rate than the control or Bar lines. However, a slower digestion rate is nutritionally desirable. Thus, pleiotropic effects from genetic modifications can indirectly but significantly affect the starch synthesis pathway and thus change functional properties of significance for human health. Full article

(This article belongs to the Special Issue Starch Structure, Processing and Digestion)

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