Journal Article10.1016/J.IJBIOMAC.2018.07.063
Effect of hydrothermal modifications on properties and digestibility of grass pea starch.
Małgorzata Piecyk,Beata Drużyńska,Agnieszka Ołtarzewska,Rafał Wołosiak,Elwira Worobiej,Ewa Ostrowska-Ligęza +5 more
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TL;DR: A similar content of resistant starch determined in modified and non-modified gelatinized starches stored at lowered temperatures indicates that starch modifications, HMT in particular, cause no changes in its susceptibility to retrogradation.
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About: This article is published in International Journal of Biological Macromolecules. The article was published on 15 Oct 2018. The article focuses on the topics: Resistant starch & Starch.
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Citations
Hydrothermal Treatment of Biomass Feedstocks for Sustainable Production of Chemicals, Fuels, and Materials: Progress and Perspectives.
TL;DR: In this article , a comprehensive review of the role of hydrothermal process for biomass conversion is presented, which explains the inherent properties of biomass feedstocks and physio-chemical characteristics of their bioproducts, elucidate related transformation pathways, and evaluate the capability of hydthermal treatment coupled with other technologies.
139
Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems.
TL;DR: This review gives a systematic understanding about HMCS for the better utilization in food industry and summarizes the modulation of HMCS in dough rheology and final food products' quality.
103
Impacts and potential applications: A review of the modification of starches by heat-moisture treatment (HMT)
TL;DR: In this article, the authors discuss the characterisation of HMT-modified starches by differential scanning calorimetry (DSC), X-ray diffraction (XRD), scanning electron microscopy (SEM), and pasting properties (RVA).
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A review of the hydrothermal treatments impact on starch based systems properties
Mădălina Iuga,Silvia Mironeasa +1 more
TL;DR: The influence of thermal treatments on the starches (crystallinity, swelling and water absorption, thermal, gelatinization, pasting, retrogradation, and digestibility properties) and the impact on the rheological and textural characteristics of dough and final product are summarized.
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References
Structure of faba bean, black bean and pinto bean starches at different levels of granule organization and their physicochemical properties
Priyatharini Ambigaipalan,Ratnajothi Hoover,Elizabeth Donner,Qiang Liu,Sarita Jaiswal,Ravindra N. Chibbar,K.K.M. Nantanga,Koushik Seetharaman +7 more
TL;DR: In this paper, the physicochemical properties of pulse starches isolated from different cultivars of faba beans (FB), black beans (BB), and pinto beans (PB) were examined.
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Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches
TL;DR: In this article, a combination of annealing (ANN) and heat-moisture treatment (HMT) was applied to pea, lentil and navy bean starches to investigate the impact of single and dual modifications (ANN-HMT and HMT-ANN) on the crystalline structure, thermal properties, and the amounts of resistant starch (RS) were investigated.
204
Impact of annealing on the molecular structure and physicochemical properties of normal, waxy and high amylose bread wheat starches
H. Lan,Ratnajothi Hoover,L. Jayakody,Qiang Liu,Elizabeth Donner,Monica Båga,Eric Asare,Pierre Hucl,Ravindra N. Chibbar +8 more
TL;DR: Starch from normal (CDC teal), high amylose (line 11132) and waxy (99 WAX 27) bread wheat cultivars were isolated and its morphology, composition, structure and properties were studied before and after annealing as discussed by the authors.
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Relationship between α-amylase degradation and the structure and physicochemical properties of legume starches
TL;DR: In this article, the X-ray diffraction pattern was of the "B" type in wrinkled pea starch and of the ''C'' type in other starches.
163
Starch chain interactions within the amorphous and crystalline domains of pulse starches during heat-moisture treatment at different temperatures and their impact on physicochemical properties.
TL;DR: The results of this study showed that structural reorganisation of starch chains during HMT temperature was influenced by starch chain flexibility, starch chain interactions and crystalline stability of the native granules.
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