Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry

2019-10-01
Okur, İlhami
Özel, Barış
Öztop, Halil Mecit
Alpas, Hami
Show full item record
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
169
views
0
downloads
Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it is possible to modify starch with thermal and nonthermal techniques. High hydrostatic pressure (HHP) is a cold pasteurization technique that has increased application in food industry with minimum effect on nutritional quality of the food products. It is hypothesized that the use of HHP could be a modification strategy for starch. In this study, effects of different HHP parameters (400 and 500 MPa) at different temperatures (20, 30, and 40 degrees C) for 5, 15, and 30 min on in vitro digestibility and physicochemical properties of cornstarch were studied by Nuclear magnetic resonance (NMR) relaxometry. Results showed that HHP treatment increased slowly digestible starch (SDS) and rapid digestible starch (RDS) significantly with pressure and temperature (p < .05). In addition, it was shown that HHP treatment decreased the solubility and swelling power of the cornstarch and it is proposed that 30 min HHP treatment at 500 MPa and 40 degrees C is the onset for cornstarch gelatinization according to NMR relaxometry results. Practical Applications High hydrostatic pressure (HHP) is a nonthermal processing technology that is commonly used in the food industry for extending the shelf life of food products by destroying vegetative cells, enzymes, microorganisms effectively, and it can modify the starch so the aim of this study was to investigate the effects of different HHP parameters on in vitro digestibility and physicochemical properties of cornstarch by nuclear magnetic resonance relaxometry.
Starch-water interactions, Nmr relaxation, Maize starch, Corn starch, Gelatinization, Temperature, Mechanism, Strains, Situ
https://hdl.handle.net/11511/30120
JOURNAL OF FOOD PROCESS ENGINEERING
Graduate School of Natural and Applied Sciences, Article

Suggestions

Effect of high hydrostatic pressure (HHP) in physicochemical and textural properties of starch
Okur, İlhami; Alpas, Hami; Department of Food Engineering (2018)
Starch is the major polysaccharide consumed by human being. It is not classified as a dietary fiber as it is digestible by the enzymes present in the saliva and small intestines. However, it could become possible to modify the starch with thermal and non-thermal techniques. High Hydrostatic Pressure (HHP) is a cold pasteurization technique that has increased application in the food industry with minimum effect on the nutritional quality of the products. It is hypothesized that the use of HHP could be a modi...
Modification of Quinoa Starch by High Hydrostatic Pressure and Ultrasonication and Assessment of Its Physicochemical Properties
Unal, Kubra; Alpas, Hami; Öztop, Halil Mecit (2023-01-20)
Quinoa starch was extracted and treated with different technologies to modify its properties. High hydrostatic pressure (HHP) at 250, 350, and 500 MPa at 20 and 40 °C and ultrasonication at 100% power with a constant pulse for 15 min were applied as modification methods. Following the treatments, functional, rheological, morphological, and structural analyses were carried out. Time domain (TD) NMR relaxometry experiments confirmed that HHP treatment caused less granule swelling of starch. NMR relaxation spe...
Effect of sodium silicate on flocculation of hematite with starch in the presence of calcium
Arol, Ali İhsan (2003-01-01)
Sodium silicate is used as a dispersant in the selective flocculation of iron ores with starch as the polymeric floccullant. The mechanism of its dispersive effect on quartz has been reported to be related to its ability to remove coagulants, such as calcium and magnesium ions, from the process water. The interaction between iron oxides and calcium and sodium silicate, which has not appeared in literature, is also an important factor that would contribute to the success of the selective flocculation process...
Effects of psyllium fiber on in vitro digestion and structure of different types of starches
Sevilmis, Basak; Şensoy, İlkay (2021-11-01)
BACKGROUND: Starch digestibility in foods strongly depends on the structure, other ingredients and processing conditionsused. This study aimed to investigate the effect of psylliumfiber on gelatinization, crystallinity andin vitrodigestibility ofstarches having different crystalline structures (A, B and C). Wheat, potato and tapioca starches with and without added psyl-liumfiber were heated at 90°C for 10 min at three different solid:water (w:v) ratios (1:1, 1:2 and 1:5). The addedfiber contentwas 50% (dry ...
Classification and quantification of beet & cane sugar by using optical spectroscopy and chemometrics
Eriklioğlu, Hilmi; Öztop, Halil Mecit; Karaca, Ali Can; Department of Food Engineering (2022-9)
Sucrose is one of the main ingredients used in food industry. It is obtained mainly from two different sources; sugar beet and sugar cane. Due to govermental regulations, cane sugar is not allowed to be produced in Turkey. On the other hand, cane sugar can be illegally sold as beet sugar. Since molecular structure of sucrose is same, it is difficult to differentiate sources by using chemical methods. Therefore, developing more practical and affordable methods would be valuable for the food industry. Optica...
Citation Formats
İ. Okur, B. Özel, H. M. Öztop, and H. Alpas, “Effect of high hydrostatic pressure in physicochemical properties and in vitro digestibility of cornstarch by nuclear magnetic resonance relaxometry,” JOURNAL OF FOOD PROCESS ENGINEERING, pp. 0–0, 2019, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30120.
METU IIS - Integrated Information Service open@metu.edu.tr