Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch
The study investigated the impacts of repeated (RDH) and continuous dry heat (CDH) treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch. The results of SEM and CLSM showed that more fissures and holes appeared on the surface of granules as the treated t...
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| Veröffentlicht in: | International journal of biological macromolecules 2024-06, Vol.271 (Pt 1), p.132485, Article 132485 |
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| container_title | International journal of biological macromolecules |
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| creator | Zhang, Rui Yu, Jiahe Zhang, Si Hu, Yijing Liu, Hang Liu, Shuang Wu, Yalong Gao, Shanshan Pei, Jianfei |
| description | The study investigated the impacts of repeated (RDH) and continuous dry heat (CDH) treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch. The results of SEM and CLSM showed that more fissures and holes appeared on the surface of granules as the treated time of CDH and the circles of RDH increased, both of which made the starch sample much easier to break down by digestive enzymes. Moreover, the fissures and holes of starch granules treated by CDH were more obvious than those of RDH. The XRD and FT-IR results suggested that the crystal type remained C-type, and the relative crystallinity and R1047/1022 of the chickpea starch decreased after dry heat treatments. In addition, a marked decline in the pasting viscosity and gelatinization temperature of chickpea starches was found with dry heat treatments. Moreover, the increased enzyme accessibility of starch was fitted as suggested by the increased RDS content and digestion rate. This study provided basic data for the rational design of chickpea starch-based foods with nutritional functions.
•Dry heat treatments affected the properties of chickpea starch.•More fissures appeared on the surface of dry-heated chickpea starch granules.•Dry heat treatments decreased the pasting viscosity of chickpea starch.•The relative crystallinity of dry-heated chickpea starch decreased.•Dry heat treatments caused changes in vitro digestibility of chickpea starch. |
| doi_str_mv | 10.1016/j.ijbiomac.2024.132485 |
| format | Article |
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•Dry heat treatments affected the properties of chickpea starch.•More fissures appeared on the surface of dry-heated chickpea starch granules.•Dry heat treatments decreased the pasting viscosity of chickpea starch.•The relative crystallinity of dry-heated chickpea starch decreased.•Dry heat treatments caused changes in vitro digestibility of chickpea starch.</description><identifier>ISSN: 0141-8130</identifier><identifier>ISSN: 1879-0003</identifier><identifier>EISSN: 1879-0003</identifier><identifier>DOI: 10.1016/j.ijbiomac.2024.132485</identifier><identifier>PMID: 38821794</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>Chemical Phenomena ; Chickpea starch ; Cicer - chemistry ; Digestion ; Dry-heat treatment ; Hot Temperature ; In vitro digestibility ; Physicochemical properties ; Spectroscopy, Fourier Transform Infrared ; Starch - chemistry ; Structural properties ; Viscosity ; X-Ray Diffraction</subject><ispartof>International journal of biological macromolecules, 2024-06, Vol.271 (Pt 1), p.132485, Article 132485</ispartof><rights>2024 Elsevier B.V.</rights><rights>Copyright © 2024 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c245t-61e3394d1b277a359718decadd066bb6c14b7cacd3ec5d9c081bdec7bf1098263</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijbiomac.2024.132485$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38821794$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Zhang, Rui</creatorcontrib><creatorcontrib>Yu, Jiahe</creatorcontrib><creatorcontrib>Zhang, Si</creatorcontrib><creatorcontrib>Hu, Yijing</creatorcontrib><creatorcontrib>Liu, Hang</creatorcontrib><creatorcontrib>Liu, Shuang</creatorcontrib><creatorcontrib>Wu, Yalong</creatorcontrib><creatorcontrib>Gao, Shanshan</creatorcontrib><creatorcontrib>Pei, Jianfei</creatorcontrib><title>Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch</title><title>International journal of biological macromolecules</title><addtitle>Int J Biol Macromol</addtitle><description>The study investigated the impacts of repeated (RDH) and continuous dry heat (CDH) treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch. The results of SEM and CLSM showed that more fissures and holes appeared on the surface of granules as the treated time of CDH and the circles of RDH increased, both of which made the starch sample much easier to break down by digestive enzymes. Moreover, the fissures and holes of starch granules treated by CDH were more obvious than those of RDH. The XRD and FT-IR results suggested that the crystal type remained C-type, and the relative crystallinity and R1047/1022 of the chickpea starch decreased after dry heat treatments. In addition, a marked decline in the pasting viscosity and gelatinization temperature of chickpea starches was found with dry heat treatments. Moreover, the increased enzyme accessibility of starch was fitted as suggested by the increased RDS content and digestion rate. This study provided basic data for the rational design of chickpea starch-based foods with nutritional functions.
•Dry heat treatments affected the properties of chickpea starch.•More fissures appeared on the surface of dry-heated chickpea starch granules.•Dry heat treatments decreased the pasting viscosity of chickpea starch.•The relative crystallinity of dry-heated chickpea starch decreased.•Dry heat treatments caused changes in vitro digestibility of chickpea starch.</description><subject>Chemical Phenomena</subject><subject>Chickpea starch</subject><subject>Cicer - chemistry</subject><subject>Digestion</subject><subject>Dry-heat treatment</subject><subject>Hot Temperature</subject><subject>In vitro digestibility</subject><subject>Physicochemical properties</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Starch - chemistry</subject><subject>Structural properties</subject><subject>Viscosity</subject><subject>X-Ray Diffraction</subject><issn>0141-8130</issn><issn>1879-0003</issn><issn>1879-0003</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFUU1v1DAQtRCIbgt_ofKRA1k8ceI4N1BVoFIlLnC2nPGEeNl8YDuV9lf0L-OwLVcuHmvmvXkz8xi7BrEHAerDYe8PnZ9Hi_tSlNUeZFnp-gXbgW7aQgghX7KdgAoKDVJcsMsYDzmratCv2YXUuoSmrXbs8bbvCVPkc88DLWQTOW4nx3Gekp_WeY3chRMfcoWnkN-Rpg0-8TQQX4ZT9DjjQKNHe3zPYworpjVs_62Nn_iDT2Hmzv-kmHzmLWFeKCRPf0Vx8Pgr62amDTi8Ya96e4z09ilesR-fb7_ffC3uv325u_l0X2BZ1alQQFK2lYOubBor67YB7Qitc0KprlMIVdegRScJa9ei0NDletP1IFpdKnnF3p375ml-r3kyM_qIdDzaifLORgolK6WaGjJUnaEY5hgD9WYJfrThZECYzQxzMM9mmM0MczYjE6-fNNZuJPeP9nz9DPh4BlDe9MFTMBE9TUjOh2yKcbP_n8Yfm2yiIQ</recordid><startdate>202406</startdate><enddate>202406</enddate><creator>Zhang, Rui</creator><creator>Yu, Jiahe</creator><creator>Zhang, Si</creator><creator>Hu, Yijing</creator><creator>Liu, Hang</creator><creator>Liu, Shuang</creator><creator>Wu, Yalong</creator><creator>Gao, Shanshan</creator><creator>Pei, Jianfei</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202406</creationdate><title>Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch</title><author>Zhang, Rui ; Yu, Jiahe ; Zhang, Si ; Hu, Yijing ; Liu, Hang ; Liu, Shuang ; Wu, Yalong ; Gao, Shanshan ; Pei, Jianfei</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c245t-61e3394d1b277a359718decadd066bb6c14b7cacd3ec5d9c081bdec7bf1098263</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Chemical Phenomena</topic><topic>Chickpea starch</topic><topic>Cicer - chemistry</topic><topic>Digestion</topic><topic>Dry-heat treatment</topic><topic>Hot Temperature</topic><topic>In vitro digestibility</topic><topic>Physicochemical properties</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Starch - chemistry</topic><topic>Structural properties</topic><topic>Viscosity</topic><topic>X-Ray Diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zhang, Rui</creatorcontrib><creatorcontrib>Yu, Jiahe</creatorcontrib><creatorcontrib>Zhang, Si</creatorcontrib><creatorcontrib>Hu, Yijing</creatorcontrib><creatorcontrib>Liu, Hang</creatorcontrib><creatorcontrib>Liu, Shuang</creatorcontrib><creatorcontrib>Wu, Yalong</creatorcontrib><creatorcontrib>Gao, Shanshan</creatorcontrib><creatorcontrib>Pei, Jianfei</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>International journal of biological macromolecules</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zhang, Rui</au><au>Yu, Jiahe</au><au>Zhang, Si</au><au>Hu, Yijing</au><au>Liu, Hang</au><au>Liu, Shuang</au><au>Wu, Yalong</au><au>Gao, Shanshan</au><au>Pei, Jianfei</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch</atitle><jtitle>International journal of biological macromolecules</jtitle><addtitle>Int J Biol Macromol</addtitle><date>2024-06</date><risdate>2024</risdate><volume>271</volume><issue>Pt 1</issue><spage>132485</spage><pages>132485-</pages><artnum>132485</artnum><issn>0141-8130</issn><issn>1879-0003</issn><eissn>1879-0003</eissn><abstract>The study investigated the impacts of repeated (RDH) and continuous dry heat (CDH) treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch. The results of SEM and CLSM showed that more fissures and holes appeared on the surface of granules as the treated time of CDH and the circles of RDH increased, both of which made the starch sample much easier to break down by digestive enzymes. Moreover, the fissures and holes of starch granules treated by CDH were more obvious than those of RDH. The XRD and FT-IR results suggested that the crystal type remained C-type, and the relative crystallinity and R1047/1022 of the chickpea starch decreased after dry heat treatments. In addition, a marked decline in the pasting viscosity and gelatinization temperature of chickpea starches was found with dry heat treatments. Moreover, the increased enzyme accessibility of starch was fitted as suggested by the increased RDS content and digestion rate. This study provided basic data for the rational design of chickpea starch-based foods with nutritional functions.
•Dry heat treatments affected the properties of chickpea starch.•More fissures appeared on the surface of dry-heated chickpea starch granules.•Dry heat treatments decreased the pasting viscosity of chickpea starch.•The relative crystallinity of dry-heated chickpea starch decreased.•Dry heat treatments caused changes in vitro digestibility of chickpea starch.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>38821794</pmid><doi>10.1016/j.ijbiomac.2024.132485</doi></addata></record> |
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| subjects | Chemical Phenomena Chickpea starch Cicer - chemistry Digestion Dry-heat treatment Hot Temperature In vitro digestibility Physicochemical properties Spectroscopy, Fourier Transform Infrared Starch - chemistry Structural properties Viscosity X-Ray Diffraction |
| title | Effects of repeated and continuous dry heat treatments on the physicochemical, structural, and in vitro digestion properties of chickpea starch |
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