Changes in the multi‐scale structure and physicochemical properties of starch during potato growth

2021 ◽  
Author(s):  
Liping Yang ◽  
Yong Liu ◽  
Jianting Yang ◽  
Chuanlai Du ◽  
Ligong Zhai
Keyword(s):  
Physicochemical Properties ◽  
Scale Structure ◽  
Multi Scale ◽  
Potato Growth

Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma

2021 ◽  
Author(s):  
Huishan Shen ◽  
Xiangzhen Ge ◽  
Bo Zhang ◽  
Chunyan Su ◽  
Qian Zhang ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Thermal Plasma ◽  
Scale Structure ◽  
In Vitro Digestibility ◽  
Multi Scale ◽  
Naked Barley ◽  
Starch Modification ◽  
Plasma Pretreatment ◽  
Non Thermal Plasma

Non-thermal plasma is an emerging and effective starch modification technology. In this paper, plasma pretreatment was used to modify the citrate naked barley starch for enhancing the accessibility of citric...

scholarly journals Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments

LWT ◽  
2022 ◽  
Vol 153 ◽  
pp. 112483
Author(s):  
Xiangxiang Sun ◽  
Ahmed S.M. Saleh ◽  
Zhuangzhuang Sun ◽  
Xiangzhen Ge ◽  
Huishan Shen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cold Plasma ◽  
Scale Structure ◽  
Rice Starch ◽  
Multi Scale ◽  
Plasma Treatments

scholarly journals Effect of Sand-Frying-Triggered Puffing on the Multi-Scale Structure and Physicochemical Properties of Cassava Starch in Dry Gel

Biomolecules ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1872
Author(s):  
Yonglin He ◽  
Fayin Ye ◽  
Sheng Li ◽  
Damao Wang ◽  
Jia Chen ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Cassava Starch ◽  
Scale Structure ◽  
Two Phase ◽  
Multi Scale ◽  
Starch Gel ◽  
Underlying Mechanisms ◽  
Gel Network

This study revealed the underlying mechanisms involved in the puffing process of dried cassava starch gel by exploring the development of the puffed structure of gel upon sand-frying, chiefly focused on the changes in the multi-scale structure and the physicochemical properties of starch. The results suggested that the sand-frying-induced puffing proceeded very fast, completed in about twenty seconds, which could be described as a two-phase pattern including the warming up (0~6 s) and puffing (7~18 s) stages. In the first stage, no significant changes occurred to the structure or appearance of the starch gel. In the second stage, the cells in the gel network structure were expanded until burst, which brought about a decrease in moisture content, bulk density, and hardness, as well as the increase in porosity and crispness when the surface temperature of gel reached glass transition temperature of 125.28 °C. Upon sand-frying puffing, the crystalline melting and molecular degradation of starch happened simultaneously, of which the latter mainly occurred in the first stage. Along with the increase of puffing time, the thermal stability, peak viscosity, and final viscosity of starch gradually decreased, while the water solubility index increased. Knowing the underlying mechanisms of this process might help manufacturers produce a better quality of starch-based puffed products.

Sign in / Sign up

Export Citation Format

Share Document