Synergistic effect of hydrothermal and additive treatments on structural and functional characteristics of cassava starch
Olayemi E. Dudu
School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
Contribution: Conceptualization, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorCorresponding Author
Ying Ma
School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
*Correspondence
Ying Ma, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China.
Email: [email protected]
Contribution: Conceptualization, Resources
Search for more papers by this authorTaiwo O. Olurin
Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria
Contribution: Writing - review & editing
Search for more papers by this authorAjibola B. Oyedeji
Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa
Contribution: Methodology, Writing - review & editing
Search for more papers by this authorSamson A. Oyeyinka
Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa
Contribution: Methodology, Writing - review & editing
Search for more papers by this authorJessica W. Ogungbemi
Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria
Contribution: Writing - review & editing
Search for more papers by this authorOlayemi E. Dudu
School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
Contribution: Conceptualization, Methodology, Writing - original draft, Writing - review & editing
Search for more papers by this authorCorresponding Author
Ying Ma
School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China
*Correspondence
Ying Ma, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China.
Email: [email protected]
Contribution: Conceptualization, Resources
Search for more papers by this authorTaiwo O. Olurin
Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria
Contribution: Writing - review & editing
Search for more papers by this authorAjibola B. Oyedeji
Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa
Contribution: Methodology, Writing - review & editing
Search for more papers by this authorSamson A. Oyeyinka
Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg, South Africa
Contribution: Methodology, Writing - review & editing
Search for more papers by this authorJessica W. Ogungbemi
Department of Chemical and Food Sciences, Bells University of Technology, Ota, Nigeria
Contribution: Writing - review & editing
Search for more papers by this authorFunding information
This research was not funded by a funding body.
Abstract
Starch-additive compound interactions elicit products with beneficial functional attributes in food systems. In this study, emulsifiers namely; diacetyl tartaric acid ester of mono-and diglycerides (DATEM) and sodium stearoyl lactylate (SSL), respectively, were binded with cassava starch using dry-heat-moisture treatment or steam-heat-moisture treatment conditions. The effect of the binding processes on structural, functional, viscoelastic and thermal properties of cassava starch was investigated. All binding processes increased granule size (D[4.3]; 225%–326%), birefringence, relative crystallinity (4%–15%), gel elasticity, gelatinization onset to conclusion temperature range (3%–42%), and decreased breakdown viscosity (23%-57%) and gelatinization enthalpy (∆H; 34%–52%) of cassava starch. Overall, heat-moisture treated cassava starch-SSL complexes had greater swelling power, pasting profile and gel elasticity than the heat-moisture treated cassava starch-DATEM complexes. The different heat-moisture treatment conditions had contrasting influences on the properties of the cassava starch-additive complexes. Therefore, heat-moisture treated cassava starch-DATEM and SSL complexes can serve as potential ingredients for various food applications.
Novelty impact statement
Cassava starch was binded with DATEM/SSL using dry- or steam-heat-moisture treatments which elicited products with increased crystallinity and thermal stability. When binded with cassava starch, SSL elicited products with higher relative crystallinity than DATEM.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author.
Supporting Information
| Filename | Description |
|---|---|
| jfpp15904-sup-0001-Supinfo.docxWord document, 260.7 KB | Supplementary Material |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
REFERENCES
- Adawiyah, D. R., Akuzawa, S., Sasaki, T., & Kohyama, K. (2017). A comparison of the effects of heat moisture treatment (HMT) on rheological properties and amylopectin structure in sago (Metroxylon sago) and arenga (Arenga pinnata) starches. Journal of Food Science and Technology, 54(11), 3404–3410. https://doi.org/10.1007/s13197-017-2787-1
- Ahmed, J., Thomas, L., Taher, A., & Joseph, A. (2016). Impact of high pressure treatment on functional, rheological, pasting, and structural properties of lentil starch dispersions. Carbohydrate Polymers, 152, 639–647. https://doi.org/10.1016/j.carbpol.2016.07.008
- Alcázar-Alay, S. C., & Meireles, M. A. A. (2015). Physicochemical properties, modifications and applications of starches from different botanical sources. Food Science and Technology (Campinas), 35(2), 215–236. https://doi.org/10.1590/1678-457X.6749
10.1590/1678-457X.6749 Google Scholar
- Altuna, L., Herrera, M. L., & Foresti, M. L. (2018). Synthesis and characterization of octenyl succinic anhydride modified starches for food applications. A review of recent literature. Food Hydrocolloids, 80, 97–110. https://doi.org/10.1016/j.foodhyd.2018.01.032
- Anankanbil, S., Mose, J. H., Pérez, B., Cheng, W., Pedersen, J. N., & Guo, Z. (2019). Mapping the location of DATEM in multi-phase systems: Synthesis and characterization of spin-label probe analogues. Food Chemistry, 275, 474–479. https://doi.org/10.1016/j.foodchem.2018.09.140
- Bahrani, S.-A., loisel, C., Rezzoug, S.-A., Cohendoz, S., Buleon, A., & Maache-Rezzoug, Z. (2017). Physicochemical and crystalline properties of standard maize starch hydrothermally treated by direct steaming. Carbohydrate Polymers, 157, 380–390. https://doi.org/10.1016/j.carbpol.2016.10.009
- Biliaderis, C. G. (1998). Structures and phase transitions of starch polymers. In R. H. Walter (Ed.), Biliaderis, C.G., 1998. Structures and phase transitions of starch polymers (Vol. 29, pp. 57–168). Marcel Dekker.
- Chandanasree, D., Gul, K., & Riar, C. S. (2016). Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch. Food Hydrocolloids, 52, 175–182. https://doi.org/10.1016/j.foodhyd.2015.06.024
- Chang, R., Xiong, L., Li, M., Wang, Y., Lin, M., Qiu, L., Bian, X., Sun, C., & Sun, Q. (2020). Interactions between debranched starch and emulsifiers, polyphenols, and fatty acids. International Journal of Biological Macromolecules, 150, 644–653. https://doi.org/10.1016/j.ijbiomac.2020.02.130
- Charoenkul, N., Uttapap, D., Pathipanawat, W., & Takeda, Y. (2011). Physicochemical characteristics of starches and flours from cassava varieties having different cooked root textures. LWT-Food Science and Technology, 44(8), 1774–1781. https://doi.org/10.1016/j.lwt.2011.03.009
- Chatpapamon, C., Wandee, Y., Uttapap, D., Puttanlek, C., & Rungsardthong, V. (2019). Pasting properties of cassava starch modified by heat-moisture treatment under acidic and alkaline pH environments. Carbohydrate Polymers, 215, 338–347. https://doi.org/10.1016/j.carbpol.2019.03.089
- Chen, X., He, X., Fu, X., & Huang, Q. (2015). In vitro digestion and physicochemical properties of wheat starch/flour modified by heat-moisture treatment. Journal of Cereal Science, 63, 109–115.
- Chen, X., He, X., Fu, X., Zhang, B., & Huang, Q. (2017). Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties. International Journal of Biological Macromolecules, 98, 557–564. https://doi.org/10.1016/j.ijbiomac.2017.01.105
- Chen, X. U., Luo, J., Fu, L., Cai, D., Lu, X., Liang, Z., Zhu, J., & Li, L. (2019). Structural, physicochemical, and digestibility properties of starch-soybean peptide complex subjected to heat moisture treatment. Food Chemistry, 297, 124957. https://doi.org/10.1016/j.foodchem.2019.124957
- Chen, Y., Yang, Q., Xu, X., Qi, L., Dong, Z., Luo, Z., Lu, X., & Peng, X. (2017). Structural changes of waxy and normal maize starches modified by heat moisture treatment and their relationship with starch digestibility. Carbohydrate Polymers, 177, 232–240. https://doi.org/10.1016/j.carbpol.2017.08.121
- Chisenga, S. M., Workneh, T. S., Bultosa, G., & Alimi, B. A. (2019). Progress in research and applications of cassava flour and starch: A review. Journal of Food Science Technology, 56(6), 2799–2813. https://doi.org/10.1007/s13197-019-03814-6
- Chung, H., Liu, Q., & Hoover, R. (2010). Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches. Food Research International, 43(2), 501–508. https://doi.org/10.1016/j.foodres.2009.07.030
- Dudu, O. E., Li, L., Oyedeji, A. B., Oyeyinka, S. A., & Ma, Y. (2019). Structural and functional characteristics of optimised dry-heat-moisture treated cassava flour and starch. International Journal of Biological Macromolecules, 133, 1219–1227. https://doi.org/10.1016/j.ijbiomac.2019.04.202
- Dudu, O. E., Oyedeji, A. B., Oyeyinka, S. A., & Ma, Y. (2019). Impact of steam-heat-moisture treatment on structural and functional properties of cassava flour and starch. International Journal of Biological Macromolecules, 126, 1056–1064. https://doi.org/10.1016/j.ijbiomac.2018.12.210
- FAOSTAT (2019). Cassava production indices. Retrieved from http://www.fao.org/faostat/en/#compare
- Fu, Z. Q., Che, L. M., Li, D., Wang, L. J., & Adhikari, B. (2016). Effect of partially gelatinized corn starch on the rheological properties of wheat dough. LWT-Food Science and Technology, 66, 324–331. https://doi.org/10.1016/j.lwt.2015.10.052
- Gunaratne, A., & Hoover, R. (2002). Effect of heat–moisture treatment on the structure and physicochemical properties of tuber and root starches. Carbohydrate Polymers, 49(4), 425–437. https://doi.org/10.1016/S0144-8617(01)00354-X
- Igoumenidis, P. E., Zoumpoulakis, P., & Karathanos, V. T. (2018). Physicochemical interactions between rice starch and caffeic acid during boiling. Food Research International, 109, 589–595. https://doi.org/10.1016/j.foodres.2018.04.062
- Iuga, M., & Mironeasa, S. (2019). A review of the hydrothermal treatments impact on starch based systems properties. Critical Reviews in Food Science and Nutrition, 60(22), 3890–3915. https://doi.org/10.1080/10408398.2019.1664978
- Kraithong, S., Lee, S., & Rawdkuen, S. (2018). Physicochemical and functional properties of Thai organic rice flour. Journal of Cereal Science, 79, 259–266. https://doi.org/10.1016/j.jcs.2017.10.015
- Li, M.-N., Xie, Y., Chen, H.-Q., & Zhang, B. (2019). Effects of heat-moisture treatment after citric acid esterification on structural properties and digestibility of wheat starch, A- and B-type starch granules. Food Chemistry, 272, 523–529. https://doi.org/10.1016/j.foodchem.2018.08.079
- Liu, C., Hong, J., & Zheng, X. (2017). Effect of heat-moisture treatment on morphological, structural and functional characteristics of ball-milled wheat starches. Starch-Stärke, 69(5), 1500141. https://doi.org/10.1002/star.201500141
- Lorenz, K., & Kulp, K. (1981). Heat-moisture treatment of starches. II. Functional properties and baking potential. Cereal Chemistry, 58(1), 49–52.
- Lundqvist, H., Eliasson, A. C., & Olofsson, G. (2002). Binding of hexadecyltrimethylammonium bromide to starch polysaccharides. Part II. Calorimetric study. Carbohydrate Polymers, 49(2), 109–120. https://doi.org/10.1016/S0144-8617(01)00326-5
- Mapengo, C. R., Ray, S. S., & Emmambux, M. N. (2019). Pasting properties of hydrothermally treated maize starch with added stearic acid. Food Chemistry, 289, 396–403. https://doi.org/10.1016/j.foodchem.2019.02.130
- Mohamed, A. A., Hussain, S., Alamri, M. S., Ibraheem, M. A., Qasem, A., Akram, A., & Alshuniaber, M. A. (2019). Rheological and structural properties of camel milk/sweet potato starch gel. Journal of Chemistry, 2019, 1–12. https://doi.org/10.1155/2019/4267829
- Molavi, H., Razavi, S. M. A., & Farhoosh, R. (2018). Impact of hydrothermal modifications on the physicochemical, morphology, crystallinity, pasting and thermal properties of acorn starch. Food Chemistry, 245, 385–393. https://doi.org/10.1016/j.foodchem.2017.10.117
- Ortiz-Tafoya, M. C., & Tecante, A. (2018). Physicochemical characterization of sodium stearoyl lactylate (SSL), polyoxyethylene sorbitan monolaurate (Tween 20) and κ-carrageenan. Data in Brief, 19, 642–650. https://doi.org/10.1016/j.dib.2018.05.064
- Oyeyinka, S. A., Singh, S., Venter, S. L., & Amonsou, E. O. (2017). Effect of lipid types on complexation and some physicochemical properties of bambara groundnut starch. Starch-Stärke, 69(3), 158–168. https://doi.org/10.1002/star.201600158
- Puncha-arnon, S., & Uttapap, D. (2013). Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment. Carbohydrate Polymers, 91(1), 85–91.
- Russ, N., Zielbauer, B. I., Ghebremedhin, M., & Vilgis, T. A. (2016). Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan. Food Hydrocolloids, 56, 180–188. https://doi.org/10.1016/j.foodhyd.2015.12.021
- Senanayake, S., Gunaratne, A., Ranaweera, K., & Bamunuarachchi, A. (2013). Effect of heat moisture treatment conditions on swelling power and water soluble index of different cultivars of sweet potato (Ipomea batatas (L). Lam) starch. International Scholarly Research Notices, 2013, 1–4.
- Sharma, M., Yadav, D. N., Singh, A. K., & Tomar, S. K. (2015). Effect of heat-moisture treatment on resistant starch content as well as heat and shear stability of pearl millet starch. Agricultural Research, 4(4), 411–419. https://doi.org/10.1007/s40003-015-0177-3
- Sui, Z., Yao, T., Zhao, Y., Ye, X., Kong, X., & Ai, L. (2015). Effects of heat–moisture treatment reaction conditions on the physicochemical and structural properties of maize starch: Moisture and length of heating. Food Chemistry, 173, 1125–1132. https://doi.org/10.1016/j.foodchem.2014.11.021
- Trung, P. T. B., Ngoc, L. B. B., Hoa, P. N., Tien, N. N. T., & Hung, P. V. (2017). Impact of heat-moisture and annealing treatments on physicochemical properties and digestibility of starches from different colored sweet potato varieties. International Journal of Biological Macromolecules, 105, 1071–1078. https://doi.org/10.1016/j.ijbiomac.2017.07.131
- Van Hung, P., Huong, N. T. M., Phi, N. T. L., & Tien, N. N. T. (2017). Physicochemical characteristics and in vitro digestibility of potato and cassava starches under organic acid and heat-moisture treatments. International Journal of Biological Macromolecules, 95, 299–305. https://doi.org/10.1016/j.ijbiomac.2016.11.074
- von Borries-Medrano, E., Jaime-Fonseca, M. R., & Aguilar-Mendez, M. A. (2016). Starch–guar gum extrudates: Microstructure, physicochemical properties and in-vitro digestion. Food Chemistry, 194, 891–899. https://doi.org/10.1016/j.foodchem.2015.08.085
- Xiao, Y., Liu, H., Wei, T., Shen, J., & Wang, M. (2017). Differences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat-moisture treatment. LWT-Food Science and Technology, 86, 285–292. https://doi.org/10.1016/j.lwt.2017.08.001
- Yousefi, A. R., & Razavi, S. (2015). Dynamic rheological properties of wheat starch gels as affected by chemical modification and concentration. Starch-Stärke, 67(7), 567–576. https://doi.org/10.1002/star.201500005
- Zhu, F. (2015). Composition, structure, physicochemical properties, and modifications of cassava starch. Carbohydrate Polymers, 122, 456–480. https://doi.org/10.1016/j.carbpol.2014.10.063
- Zia-ud-Din, Xiong, H., & Fei, P. (2017). Physical and chemical modification of starches: A review. Critical Reviews in Food Science and Nutrition, 57(12), 2691–2705. https://doi.org/10.1080/10408398.2015.1087379
