Modified porous starch for enhanced properties: Synthesis, characterization and applications.

Starch is a major contributor to the carbohydrate portion of our diet. When it is present with water, it undergoes several transformations during heating and/or cooling making it an essential structure-forming component in starch-rich food systems (e.g., bread and cake). Time domain proton nuclear magnetic resonance (TD 1 H NMR) is a useful technique to study starch-water interactions by evaluation of molecular mobility and water distribution. The data obtained correspond to changes in starch structure and the state of water during or resulting from processing. When this technique was first applied to starch(-rich) foods, significant challenges were encountered during data interpretation of complex food systems (e.g., cake or biscuit) due to the presence of multiple constituents (proteins, carbohydrates, lipids, etc.). This article discusses the principles of TD 1 H NMR and the tools applied that improved characterization and interpretation of TD NMR data. More in particular, the major differences in proton distribution of various dough and cooked/baked food systems are examined. The application of variable-temperature TD 1 H NMR is also discussed as it demonstrates exceptional ability to elucidate the molecular dynamics of starch transitions (e.g., gelatinization, gelation) in dough/batter systems during heating/cooling. In conclusion, TD NMR is considered a valuable tool to understand the behavior of starch and water that relate to the characteristics and/or quality of starchy food products. Such insights are crucial for food product optimization and development in response to the needs of the food industry.

The use of time domain 1 H NMR to study proton dynamics in starch-rich foods: A review.

Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques

Wheat bran is a significant byproduct of wheat flour milling and is enriched with dietary fiber. Arabinoxylan (AX), the major constituent of dietary fiber, plays a crucial role in the nutrition and processing of cereal food. This review comprehensively focuses on AX as a functional additive, specifically addressing its fractionation methods, structural characteristics, techno-functionality, and interactions with dough components. Structural features such as molecular weight (Mw), branching degree, and ferulic acid (FA) content significantly influence the functionality of AX, affecting gluten protein and starch characteristics during cereal food processing. Specifically, studies have shown that AX with optimum Mw and FA levels improved dough rheology and gas retention during bread-making. Furthermore, the solubility of AX varies across wheat bran fractions, with soluble AX fractions demonstrating notable dough-improving properties. By integrating structural complexity with functional properties, this review highlights the promising applications of wheat bran AX as a sustainable, functional dough additive. 

Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive

For the formation of mung bean paste, heat treatment is required where different process conditions will affect the degree of the denatures. The protein on the exterior surface of the cotyledon cells encapsulates the starch particles, thereby triggering the disintegration and relation of pectin present in the intercellular spaces between the mung bean cotyledon cells, namely the resultant to form mung bean paste. The optimum processing conditions of mung bean paste were investigated by response surface methodology using three levels (such as soaking time, cooking temperature, and time) of response surface analysis. Complete information on the physical properties and microstructure with color changes during the cooking of mung beans was established to observe the changes in the color of mung beans after cooking. The results showed that a high yield (65%) mung bean paste with minimally damaged starch (1.5%) was obtained by soaking at 30 °C for 2 h and cooking at 110 °C for 40–50 min. To the best of our knowledge, no study has investigated the formation mechanism and physicochemical properties of mung bean paste. Various physicochemical changes in mung beans were analyzed to reveal the production of mung bean paste under optimal conditions, which will help factories precisely control the production quality of mung bean paste-based foods. 

Effect of cooking treatment on the formation mechanism and physicochemical properties of mung bean (Vigna radiata L.) paste

NMR characterization of structure and moisture sorption dynamics of damaged starch granules.

This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles. An increase in viscosity parameters was observed due to the addition of arabinoxylans to starch with a higher level of damage. Gluten did not influence the effects caused by arabinoxylans. In the sucrose solution, arabinoxylans caused an increase in the viscosity parameters of native starch and starch with higher damage content dispersions. Gluten caused greater viscosity increases when arabinoxylans were added. In water, the addition of arabinoxylans to native starch caused a decrease in the enthalpy of gelatinization and an increase in the onset temperature. Adding arabinoxylans to starch with a higher level of damage caused the opposite effects. In the presence of sucrose, arabinoxylans caused a decrease in the enthalpy of gelatinization. These results lay the foundations for studying the influence of damaged starch and arabinoxylans in water-rich systems characterized by the presence of substantial proportions of sucrose, such as batter formulations.

Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems

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NMR characterization of structure and moisture sorption dynamics of damaged starch granules.

Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch–Gluten Systems