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Starch: Structure, Properties, Processing and Function in the Food Industry
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Starch: Structure, Properties, Processing and Function in the Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 July 2024) | Viewed by 3976

Special Issue Editors

Prof. Dr. Fayin Ye

E-Mail Website
Guest Editor
College of Food Science, Southwest University, No.2 Tiansheng Road, Beibei, Chongqing 400715, China
Interests: carbohydrate polymers; starch; modified starch; starchy foods; starch retrogradation; puffing; sweet potato; rice flour
Special Issues, Collections and Topics in MDPI journals
Dr. Jia Liu

E-Mail Website
Guest Editor
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
Interests: food structure and quality; modified starch; β-glucan; edible coatings/films; polysaccharides; food gels; potatoes

Special Issue Information

Dear Colleagues,

Starch is the second-most abundant biomass material used by plants and algae as an energy reserve. It is also an important source of dietary carbohydrates, accounting for more than half of the calories in the human diet. In the food industry, starches serve as the main constituent of staple food such as pastries, crackers, noodles, bread, and pasta. Additionally, native and modified starches are widely used as bulking agents, gelling agents, thickeners, water retention agents, colloidal stabilizers, bioactive carriers, etc. Starches from different botanical sources may be applicable for different uses. Conventional starch sources are corn, potato, wheat, rice, and cassava. Recently, unique properties of starches from some nonconventional sources, including mung bean, lotus, acorn, quinoa, and amaranth, have been identified, with promising potential in the food industry.

In this context, we invite authors to contribute to this Special Issue with articles related to the structure, properties, and modifications of starches and their applications in the food industry.

Original papers and reviews that focus on, but are not limited to, the following topics are welcome: 1) structures and properties of starches from nonconventional sources; 2) novel techniques for the modification of conventional starches with tailored functionalities; 3) emerging technologies for the production and quality improvement of starchy foods; 4) steering the nutritional properties of starchy foods or designing low-GI starchy foods.

Prof. Dr. Fayin Ye
Dr. Jia Liu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • starch
  • structure and property
  • starch modification
  • low-GI food
  • starch digestibility
  • starch-based carriers
  • resistant starch
  • starch nutrition and human health
  • emerging technologies

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Published Papers (2 papers)

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Research

17 pages, 5695 KiB  
Article
Effects of Microwave Treatment on Physicochemical Attributes, Structural Analysis, and Digestive Characteristics of Pea Starch–Tea Polyphenol Complexes
by Xin Zhang, Peiyou Qin, Dingtao Wu, Jingwei Huang, Jiayi Zhang, Yuanyuan Gong, Liang Zou and Yichen Hu
Foods 2024, 13(17), 2654; https://doi.org/10.3390/foods13172654 - 23 Aug 2024
Viewed by 1428
Abstract
Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch–tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal [...] Read more.
Addressing the challenge of blood glucose fluctuations triggered by the ingestion of pea starch, we have adopted an eco-friendly strategy utilizing microwave irradiation to synthesize the novel pea starch–tea polyphenol complexes. These complexes exhibit high swelling capacity and low solubility, and their thermal profile with low gelatinization temperature and enthalpy indicates adaptability to various processing conditions. In vitro digestion studies showed that these complexes have a small amount of rapidly digestible starch and a large amount of resistant starch, leading to a slower digestion rate. These features are particularly advantageous for diabetics, mitigating glycemic excursions. Structurally, the pea starch–tea polyphenol complexes exhibited a B + V-shaped dense network with low crystallinity, high orderliness, and a prominent double helix content, enhancing its stability and functionality in food applications. In summary, these innovative complexes served as a robust platform for developing low glycemic index foods, catering to the nutritional needs of diabetics. It offers an environmentally sustainable approach to food processing, fostering human well-being and propelling innovation in the food industry. Full article
(This article belongs to the Special Issue Starch: Structure, Properties, Processing and Function in the Food Industry)
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18 pages, 1447 KiB  
Article
Mung Bean Starch and Mung Bean Starch Sheet Jelly: NaCl-Based Characteristics Variation
by Shulan Zhou, Tiantian Yuan, Jia Chen, Fayin Ye and Guohua Zhao
Foods 2023, 12(24), 4469; https://doi.org/10.3390/foods12244469 - 13 Dec 2023
Cited by 3 | Viewed by 1926
Abstract
Empirical evidence indicates that NaCl can improve the quality of mung bean starch sheet jelly (MBSS) when properly incorporated. In this study, by comparison with a sample without NaCl, the influences of NaCl (1.5–8%, w/w) on the physicochemical and structural [...] Read more.
Empirical evidence indicates that NaCl can improve the quality of mung bean starch sheet jelly (MBSS) when properly incorporated. In this study, by comparison with a sample without NaCl, the influences of NaCl (1.5–8%, w/w) on the physicochemical and structural properties of mung bean starch (MBS) and the quality of MBSS were investigated. MBS with added NaCl had greater gelatinization temperature and pasting parameters but lower gelatinization enthalpy than native MBS. With the addition of NaCl, the drying rate of MBSS first accelerated and then declined in the oven-drying process. The addition of NaCl improved the cooking properties of MBSS but decreased the hardness of cooked MBSS. Rheological results implied that the linear viscoelastic region of cooked MBSS decreased with the NaCl addition, and the storage modulus and tan δ were more frequency-dependent than the loss modulus of cooked MBSS. The addition of NaCl gradually increased the toughness of dried MBSS and the overall acceptability of cooked MBSS. Furthermore, NaCl decreased the structure order degree of starch in MBSS. Correlation analysis demonstrated that the quality of MBSS had a significant correlation with the molecular and lamellar order of starch. Overall, NaCl could improve the quality of MBSS by regulating the thermal, gelatinizing, and structural properties of MBS. Full article
(This article belongs to the Special Issue Starch: Structure, Properties, Processing and Function in the Food Industry)
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