Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility
BACKGROUND Dietary fibers (DFs) may influence the structural, nutritional and techno‐functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower glycemic index. These potential benefits may change depending on DF type. Sta...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2024-08, Vol.104 (10), p.5724-5734 |
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| creator | Güven, Özge Şensoy, İlkay |
| description | BACKGROUND
Dietary fibers (DFs) may influence the structural, nutritional and techno‐functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower glycemic index. These potential benefits may change depending on DF type. Starch processed in the presence of soluble and insoluble fibers can undergo different structural and functional changes, and the present study investigated the effects of short‐chain and long‐chain inulin and cellulose on the structural and digestive properties of wheat starch.
RESULTS
The combined use of differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) provided insights into the structural changes in starch and inulin at different levels. Short‐chain and long‐chain inulin had higher water retention capacity and a potential to limit starch gelatinization. The FTIR results revealed an interaction between starch and inulin. Scanning electron microscopy analysis showed morphological changes in starch and inulin after the hydrothermal treatment. Cellulose fiber was not affected by the hydrothermal treatment and had no influence on starch behavior. The structural differences observed through XRD, FTIR and scanning electron microscopy analyses between starch with and without inulin fibers did not significantly impact starch digestibility, except for the dilution effect caused by adding DFs.
CONCLUSION
The present study highlights the importance of utilizing different analytical tools to assess changes in food samples at different scales. Although short‐chain and long‐chain inulin could potentially limit starch gelatinization, the duration of the heat treatment (90 °C for 10 min) was sufficient to ensure complete starch gelatinization. The dilution effect caused by adding fibers was the primary reason for the effect on starch digestibility. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.13401 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_3153614987</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2929539900</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3491-7d71296db03df3db8faad2c97e4c64051ee9c88ff4bf3514f8652cb0b08548583</originalsourceid><addsrcrecordid>eNqFkU1rFTEUhoMo9lrd-AMk4EbEqSeT-UjcldL6QcGFuh4yyUlvLpmZmg9l_kt_bNN7q4gLXeXAeXhecl5CnjM4YQD121206oTxBtgDsmEg-wqAwUOyKcu6allTH5EnMe4AQMque0yOuOACRN1tyM25tagTXSy1bsQQ6TLTmFTQ2_KErFMOylO9VfMVRmpycPMV3a4mLGmLYSq7FFClCef0jk7ZJxe18kjVrPwaMb4pk6H4Q_mskivykmScz_sZ9-F_ZhpXYpIbnXdpfUoeWeUjPrt_j8m3i_OvZx-qy8_vP56dXlaaN5JVvelZLTszAjeWm1FYpUytZY-N7hpoGaLUQljbjJaXc1jRtbUeYQTRNqIV_Ji8Onivw_I9l_xhKr9A79WMS44DZy3vWCNF_1-0lrVsuZQABX35F7pbcihnKULohJRNy7pCvT5QOiwxBrTDdXCTCuvAYLird7ird9jXW-AX98o8Tmh-o7_6LAA7AD-dx_UfquHTl4vTg_QWNV2ykg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3068994516</pqid></control><display><type>article</type><title>Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Güven, Özge ; Şensoy, İlkay</creator><creatorcontrib>Güven, Özge ; Şensoy, İlkay</creatorcontrib><description>BACKGROUND
Dietary fibers (DFs) may influence the structural, nutritional and techno‐functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower glycemic index. These potential benefits may change depending on DF type. Starch processed in the presence of soluble and insoluble fibers can undergo different structural and functional changes, and the present study investigated the effects of short‐chain and long‐chain inulin and cellulose on the structural and digestive properties of wheat starch.
RESULTS
The combined use of differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) provided insights into the structural changes in starch and inulin at different levels. Short‐chain and long‐chain inulin had higher water retention capacity and a potential to limit starch gelatinization. The FTIR results revealed an interaction between starch and inulin. Scanning electron microscopy analysis showed morphological changes in starch and inulin after the hydrothermal treatment. Cellulose fiber was not affected by the hydrothermal treatment and had no influence on starch behavior. The structural differences observed through XRD, FTIR and scanning electron microscopy analyses between starch with and without inulin fibers did not significantly impact starch digestibility, except for the dilution effect caused by adding DFs.
CONCLUSION
The present study highlights the importance of utilizing different analytical tools to assess changes in food samples at different scales. Although short‐chain and long‐chain inulin could potentially limit starch gelatinization, the duration of the heat treatment (90 °C for 10 min) was sufficient to ensure complete starch gelatinization. The dilution effect caused by adding fibers was the primary reason for the effect on starch digestibility. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>ISSN: 1097-0010</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.13401</identifier><identifier>PMID: 38380826</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>agriculture ; Calorimetry ; carbohydrate digestion ; Cellulose ; Cellulose fibers ; cellulosic fibers ; Dietary fiber ; Differential scanning calorimetry ; Digestibility ; digestible carbohydrates ; Digestive system ; Dilution ; Electron microscopes ; electron microscopy ; Fibers ; Food ; Fourier transform infrared spectroscopy ; Fourier transforms ; gelatinization ; glycemic index ; Heat treatment ; Heat treatments ; hot water treatment ; Hydrothermal treatment ; Infrared spectroscopy ; Inulin ; molecular order ; Multiscale analysis ; Retention capacity ; Scanning electron microscopy ; Starch ; Structure-function relationships ; supramolecular structure ; thermal processing ; water holding capacity ; wheat starch ; X-ray diffraction</subject><ispartof>Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.5724-5734</ispartof><rights>2024 The Authors. published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</rights><rights>2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</rights><rights>2024. This article is published under http://creativecommons.org/licenses/by-nc-nd/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c3491-7d71296db03df3db8faad2c97e4c64051ee9c88ff4bf3514f8652cb0b08548583</cites><orcidid>0000-0002-0413-2532 ; 0000-0003-4029-3592</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.13401$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.13401$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38380826$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Güven, Özge</creatorcontrib><creatorcontrib>Şensoy, İlkay</creatorcontrib><title>Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Dietary fibers (DFs) may influence the structural, nutritional and techno‐functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower glycemic index. These potential benefits may change depending on DF type. Starch processed in the presence of soluble and insoluble fibers can undergo different structural and functional changes, and the present study investigated the effects of short‐chain and long‐chain inulin and cellulose on the structural and digestive properties of wheat starch.
RESULTS
The combined use of differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) provided insights into the structural changes in starch and inulin at different levels. Short‐chain and long‐chain inulin had higher water retention capacity and a potential to limit starch gelatinization. The FTIR results revealed an interaction between starch and inulin. Scanning electron microscopy analysis showed morphological changes in starch and inulin after the hydrothermal treatment. Cellulose fiber was not affected by the hydrothermal treatment and had no influence on starch behavior. The structural differences observed through XRD, FTIR and scanning electron microscopy analyses between starch with and without inulin fibers did not significantly impact starch digestibility, except for the dilution effect caused by adding DFs.
CONCLUSION
The present study highlights the importance of utilizing different analytical tools to assess changes in food samples at different scales. Although short‐chain and long‐chain inulin could potentially limit starch gelatinization, the duration of the heat treatment (90 °C for 10 min) was sufficient to ensure complete starch gelatinization. The dilution effect caused by adding fibers was the primary reason for the effect on starch digestibility. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</description><subject>agriculture</subject><subject>Calorimetry</subject><subject>carbohydrate digestion</subject><subject>Cellulose</subject><subject>Cellulose fibers</subject><subject>cellulosic fibers</subject><subject>Dietary fiber</subject><subject>Differential scanning calorimetry</subject><subject>Digestibility</subject><subject>digestible carbohydrates</subject><subject>Digestive system</subject><subject>Dilution</subject><subject>Electron microscopes</subject><subject>electron microscopy</subject><subject>Fibers</subject><subject>Food</subject><subject>Fourier transform infrared spectroscopy</subject><subject>Fourier transforms</subject><subject>gelatinization</subject><subject>glycemic index</subject><subject>Heat treatment</subject><subject>Heat treatments</subject><subject>hot water treatment</subject><subject>Hydrothermal treatment</subject><subject>Infrared spectroscopy</subject><subject>Inulin</subject><subject>molecular order</subject><subject>Multiscale analysis</subject><subject>Retention capacity</subject><subject>Scanning electron microscopy</subject><subject>Starch</subject><subject>Structure-function relationships</subject><subject>supramolecular structure</subject><subject>thermal processing</subject><subject>water holding capacity</subject><subject>wheat starch</subject><subject>X-ray diffraction</subject><issn>0022-5142</issn><issn>1097-0010</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><recordid>eNqFkU1rFTEUhoMo9lrd-AMk4EbEqSeT-UjcldL6QcGFuh4yyUlvLpmZmg9l_kt_bNN7q4gLXeXAeXhecl5CnjM4YQD121206oTxBtgDsmEg-wqAwUOyKcu6allTH5EnMe4AQMque0yOuOACRN1tyM25tagTXSy1bsQQ6TLTmFTQ2_KErFMOylO9VfMVRmpycPMV3a4mLGmLYSq7FFClCef0jk7ZJxe18kjVrPwaMb4pk6H4Q_mskivykmScz_sZ9-F_ZhpXYpIbnXdpfUoeWeUjPrt_j8m3i_OvZx-qy8_vP56dXlaaN5JVvelZLTszAjeWm1FYpUytZY-N7hpoGaLUQljbjJaXc1jRtbUeYQTRNqIV_Ji8Onivw_I9l_xhKr9A79WMS44DZy3vWCNF_1-0lrVsuZQABX35F7pbcihnKULohJRNy7pCvT5QOiwxBrTDdXCTCuvAYLird7ird9jXW-AX98o8Tmh-o7_6LAA7AD-dx_UfquHTl4vTg_QWNV2ykg</recordid><startdate>20240815</startdate><enddate>20240815</enddate><creator>Güven, Özge</creator><creator>Şensoy, İlkay</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>24P</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope><orcidid>https://orcid.org/0000-0002-0413-2532</orcidid><orcidid>https://orcid.org/0000-0003-4029-3592</orcidid></search><sort><creationdate>20240815</creationdate><title>Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility</title><author>Güven, Özge ; Şensoy, İlkay</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3491-7d71296db03df3db8faad2c97e4c64051ee9c88ff4bf3514f8652cb0b08548583</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>agriculture</topic><topic>Calorimetry</topic><topic>carbohydrate digestion</topic><topic>Cellulose</topic><topic>Cellulose fibers</topic><topic>cellulosic fibers</topic><topic>Dietary fiber</topic><topic>Differential scanning calorimetry</topic><topic>Digestibility</topic><topic>digestible carbohydrates</topic><topic>Digestive system</topic><topic>Dilution</topic><topic>Electron microscopes</topic><topic>electron microscopy</topic><topic>Fibers</topic><topic>Food</topic><topic>Fourier transform infrared spectroscopy</topic><topic>Fourier transforms</topic><topic>gelatinization</topic><topic>glycemic index</topic><topic>Heat treatment</topic><topic>Heat treatments</topic><topic>hot water treatment</topic><topic>Hydrothermal treatment</topic><topic>Infrared spectroscopy</topic><topic>Inulin</topic><topic>molecular order</topic><topic>Multiscale analysis</topic><topic>Retention capacity</topic><topic>Scanning electron microscopy</topic><topic>Starch</topic><topic>Structure-function relationships</topic><topic>supramolecular structure</topic><topic>thermal processing</topic><topic>water holding capacity</topic><topic>wheat starch</topic><topic>X-ray diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Güven, Özge</creatorcontrib><creatorcontrib>Şensoy, İlkay</creatorcontrib><collection>Wiley Online Library Open Access</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Güven, Özge</au><au>Şensoy, İlkay</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2024-08-15</date><risdate>2024</risdate><volume>104</volume><issue>10</issue><spage>5724</spage><epage>5734</epage><pages>5724-5734</pages><issn>0022-5142</issn><issn>1097-0010</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Dietary fibers (DFs) may influence the structural, nutritional and techno‐functional properties of starch within food systems. Moreover, DFs have favorable effects on the digestive system and potentially a lower glycemic index. These potential benefits may change depending on DF type. Starch processed in the presence of soluble and insoluble fibers can undergo different structural and functional changes, and the present study investigated the effects of short‐chain and long‐chain inulin and cellulose on the structural and digestive properties of wheat starch.
RESULTS
The combined use of differential scanning calorimetry, Fourier transform infrared spectroscopy (FTIR) and X‐ray diffraction (XRD) provided insights into the structural changes in starch and inulin at different levels. Short‐chain and long‐chain inulin had higher water retention capacity and a potential to limit starch gelatinization. The FTIR results revealed an interaction between starch and inulin. Scanning electron microscopy analysis showed morphological changes in starch and inulin after the hydrothermal treatment. Cellulose fiber was not affected by the hydrothermal treatment and had no influence on starch behavior. The structural differences observed through XRD, FTIR and scanning electron microscopy analyses between starch with and without inulin fibers did not significantly impact starch digestibility, except for the dilution effect caused by adding DFs.
CONCLUSION
The present study highlights the importance of utilizing different analytical tools to assess changes in food samples at different scales. Although short‐chain and long‐chain inulin could potentially limit starch gelatinization, the duration of the heat treatment (90 °C for 10 min) was sufficient to ensure complete starch gelatinization. The dilution effect caused by adding fibers was the primary reason for the effect on starch digestibility. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>38380826</pmid><doi>10.1002/jsfa.13401</doi><tpages>11</tpages><orcidid>https://orcid.org/0000-0002-0413-2532</orcidid><orcidid>https://orcid.org/0000-0003-4029-3592</orcidid><oa>free_for_read</oa></addata></record> |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | agriculture Calorimetry carbohydrate digestion Cellulose Cellulose fibers cellulosic fibers Dietary fiber Differential scanning calorimetry Digestibility digestible carbohydrates Digestive system Dilution Electron microscopes electron microscopy Fibers Food Fourier transform infrared spectroscopy Fourier transforms gelatinization glycemic index Heat treatment Heat treatments hot water treatment Hydrothermal treatment Infrared spectroscopy Inulin molecular order Multiscale analysis Retention capacity Scanning electron microscopy Starch Structure-function relationships supramolecular structure thermal processing water holding capacity wheat starch X-ray diffraction |
| title | Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility |
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