Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ.

This study aimed to visualize the microstructures of starch hydrogels using synchrotron-based X-ray micro-computed tomography (µCT). Waxy maize starch (WMS, 3.3% amylose, db), pea starch (PS, 40.3% amylose), and high-amylose maize starch (HMS, 63.6% amylose) were cooked at 95 and 140 °C to prepare starch hydrogels. WMS and HMS failed to form a gel after 95 °C cooking and storage, while PS developed a firm gel. At 140 °C cooking, HMS of a high amylose nature was fully gelatinized and generated a rigid gel with the highest strength. Both scanning electron microscopy (SEM) and µCT revealed the unique structural features of various starch hydrogels/pastes prepared at different temperatures, which were greatly affected by the degree of swelling and dispersity of the starches. As a nondestructive method, µCT showed certain advantages over SEM, including minimal shrinkage of the hydrogels, relatively simple sample preparation, and allowing for three-dimensional reconstruction of the hydrogel microstructure. This study indicated that synchrotron-based µCT could be a useful technique in visualizing biopolymer-based hydrogels.

Important roles of coarse particles in pasting and gelling performance of different pulse flours under high-temperature heating.

Dehulled pea, lentil, and faba bean grains were milled into flours with 0.5- to 2.5-mm sieves. As the particle size decreased, damaged-starch contents of the flours from the same pulse crop increased. At a holding temperature of 95 °C in RVA, peak and final viscosities and gelling ability of the flours generally increased as the particle size decreased. When the holding temperature increased from 95 to 140 °C, pasting viscosities of pea and lentil flours and gel hardness of lentil flours gradually decreased. In contrast, pasting viscosities and gel hardness of faba bean flours reached the highest values at 120 °C. The comparison of the pulse flours varying in particle size across the three market classes revealed that coarse particles comprising agglomerated starch, protein, and dietary fiber (i.e., particles of the second peak in the bimodal particle-size distribution curves) showed significant correlations with certain important functional properties of pulse flours.

Heat-moisture treatment to modify structure and functionality and reduce digestibility of wrinkled and round pea starches.

Heat-moisture treatment (HMT) was employed to modify wrinkled pea (74.2 % and 76.5 % amylose) and round pea starches (35.9 % and 34.8 % amylose) at 35.0 % moisture, 110 or 130 °C, and 6 h. HMT increased the gelatinization temperatures and decreased the gelatinization enthalpy changes, reduced the pasting viscosities and gel hardness, and enhanced the enzymatic resistance of the pea starches in comparison with the native counterparts, with greater extents of changes observed for HMT at 130 °C overall. Although HMT decreased the relative crystallinity and elevated the proportion of amorphous conformation, the remaining double-helical crystallites in the modified samples showed improved thermal stability as revealed by differential scanning calorimetry (DSC). More importantly, the HMT-modified pea starches required a higher heating temperature of 120 °C, rather than 95 °C, in Rapid Visco Analyser to provide greater pasting viscosities and develop firmer gels, suggesting that the modified samples had stronger molecular entanglement than the native counterparts. Such molecular entanglement could also reduce enzymatic digestion of HMT-modified starches after boiling in water. With more diverse functional profiles and increased resistant starch (RS) contents (particularly for the HMT-modified wrinkled pea starches having 22.7-29.9 % RS), the HMT-modified pea starches could be promising new ingredients for food applications.

Effects of a 28-day feeding trial of grain-containing versus pulse-based diets on cardiac function, taurine levels and digestibility in domestic dogs.

In 2018, the US Food and Drug Administration reported a link between canine dilated cardiomyopathy (DCM) and grain-free diets. Evidence to support a link has emerged, but the specific ingredients responsible and the role of taurine or other causative factors remain unclear. We hypothesized dogs fed pulse-based, grain-free diets for 28 days will show decreased macronutrient digestibility, increased fecal bile acid excretion, and reduced plasma cystine, cysteine, methionine and taurine, causing sub-clinical cardiac or blood changes indicative of early DCM. Three diets were formulated using white rice flour (grain), whole lentil (grain-free), or wrinkled pea (grain-free) and compared to the pre-trial phase on a commercial grain-based diet. After 28 days of feeding each diet, the wrinkled pea diet impaired stroke volume and cardiac output, increased end-systolic ventricular diameter and increased plasma N-Terminal Pro-B-type Natriuretic Peptide (NT-ProBNP), albeit in a sub-clinical manner. Digestibility of some macronutrients and sulphur-containing amino acids, excluding taurine, also decreased with pulse-based compared to grain-based diets, likely due to higher fiber levels. Plasma taurine levels were unchanged; however, plasma methionine was significantly lower after feeding all test diets compared to the commercial diet. Overall, DCM-like changes observed with the wrinkled pea diet, but not lentil diet, after only 4 weeks in a breed not known to be susceptible support a link between pea-based diets and canine nutritionally-mediated DCM.

Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals.

In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of the three generated flour streams followed a descending order of coarse > whole > fine, consistent with the observation under scanning electron microscopy (SEM). Among the four crops, the three flour streams showed the same rank order of fine > whole > coarse in starch and damaged-starch contents but the opposite order in ash and total dietary fiber contents. Thus, those functional properties closely related to starch occurring in flour, such as L* (brightness), starch gelatinization enthalpy change (ΔH), and gel hardness, followed the same order of fine > whole > coarse. By contrast, protein contents of the three flour streams did not vary in pea and lentil but showed a trend of coarse > whole > fine in barley and oats, which could partially explain generally comparable foaming and emulsifying properties of the three streams of pulse flours as well as an order of coarse > whole > fine in oil-binding capacity (OBC) of cereal flours, respectively. The different particle sizes and chemical compositions of the three flour streams only resulted in a descending order of fine > whole > coarse in the pasting viscosities of the pulse flours but did not lead to such a clear trend in the cereal flours, which could be partly attributable to the different microscopic structures of the pulse and cereal seeds and their corresponding flours. This research clearly demonstrated that particle size, chemical composition, and microscopic structure were important variables determining the specific techno-functional properties of pulse and cereal flours.

Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content.

In this study, ten pea flours covering a broad range of amylose content (37.2-77.6 %, dsb) were characterized for functional and nutritional properties. As the amylose contents increased, the starch contents of the pea flours showed a downward trend (r = -0.990, p < 0.001 in Pearson correlation) but their protein and total dietary fiber contents exhibited an upward trend (r = 0.915, p < 0.001 and r = 0.885, p < 0.001, respectively). A greater amylose content tended to increase starch gelatinization temperatures of the pea flours, which thus required a higher cooking temperature for pasting viscosity development and subsequent gel formation. An increased amylose level reduced in vitro starch digestibility of the cooked pea flours (r = -0.944, p < 0.001) but did not influence in vitro protein digestibility. The insightful findings will be valuable for utilizing the diverse pea lines to create new flour, starch, and protein ingredients.

Improvement of the nutritional quality of lentil flours by infrared heating of seeds varying in size.

The present study aimed to tackle research gaps regarding how infrared heating affected macro- and micronutrients of lentil flours from seeds varying in size. Infrared treatments reduced resistant starch contents of lentil flours from 26.1-33.6% to 6.0-17.8%, increased protein digestibility from 73.6-75.0% to 78.2-82.2%, and enhanced soluble dietary fiber contents from 6.1-7.8% to 7.4-10.3%. Infrared treatments did not alter the primary limiting amino acid of Greenstar and Imvincible lentil flours (tryptophan) but changed that of Maxim to methionine + cysteine at 150 °C heating. Regarding micronutrients, the thermal modifications decreased the levels of heat-labile B vitamins, including B1 (thiamine), B3 (niacin), and B9 (mainly 5-methylterahydrofolate), consistent with reducing α-amylase activity to an undetectable level in all the three lentil flours. The novel findings from this research will be meaningful for the agri-food industry to utilize infrared processing as an effective and clean-label approach to improving the nutritional profiles of lentil and other flours.

Valorization of Starch to Biobased Materials: A Review.

Many concerns are being expressed about the biodegradability, biocompatibility, and long-term viability of polymer-based substances. This prompted the quest for an alternative source of material that could be utilized for various purposes. Starch is widely used as a thickener, emulsifier, and binder in many food and non-food sectors, but research focuses on increasing its application beyond these areas. Due to its biodegradability, low cost, renewability, and abundance, starch is considered a "green path" raw material for generating porous substances such as aerogels, biofoams, and bioplastics, which have sparked an academic interest. Existing research has focused on strategies for developing biomaterials from organic polymers (e.g., cellulose), but there has been little research on its polysaccharide counterpart (starch). This review paper highlighted the structure of starch, the context of amylose and amylopectin, and the extraction and modification of starch with their processes and limitations. Moreover, this paper describes nanofillers, intelligent pH-sensitive films, biofoams, aerogels of various types, bioplastics, and their precursors, including drying and manufacturing. The perspectives reveal the great potential of starch-based biomaterials in food, pharmaceuticals, biomedicine, and non-food applications.

Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality.

Maltogenic α-amylase (MGA) was used to modify granular waxy (WMS), normal (NMS), and high-amylose maize (HAMS) starches for improved functional attributes. MGA treatment for 24 h shortened the amylopectin branch chains of WMS and NMS, which considerably retarded their retrogradation during cold storage. Due to the effective degradation at both granular and molecular levels, MGA modification markedly diminished the pasting viscosities of WMS and NMS. The MGA treatment increased the resistant starch (RS) content of cooked NMS from 2.6% to 7.3%, resulting from the formation of retrograded amylose in MGA-modified NMS during incubation at 37 °C in the Englyst Assay. Different from the effective hydrolysis on WMS and NMS using an "inside-out" pattern, MGA hydrolyzed HAMS to a very low degree through "surface pitting", thus showing limited influence on its functionality. The reported novel findings will be meaningful for utilizing MGA to develop "clean-label" starch ingredients with enhanced functional properties.

The Effects of 7 Days of Feeding Pulse-Based Diets on Digestibility, Glycemic Response and Taurine Levels in Domestic Dogs.

Grain-based carbohydrate sources such as rice comprise 30-50% of commercial pet foods. Some pet foods however have removed the use of grains and have instead incorporated pulses, such as peas and lentils, resulting in grain-free diets. The hypothesis was dog diets with higher levels of dietary fiber will produce a low glycemic response due to decreased rates of digestion and lowered bioavailability of all macronutrients and increased fecal bile salt excretion. This in turn was hypothesized to produce lower plasma concentrations of cysteine, methionine and taurine after 7 days of feeding each test diet in dogs. Six diets were formulated at an inclusion level of 20% available carbohydrate, using white rice flour (grain) or whole pulse flours from smooth pea, fava bean, red lentil or 2 different wrinkled pea varieties (CDC 4,140-4 or Amigold) and fed to beagles in a randomized, cross-over, blinded design. After 7 days feeding each diet, fasting blood glucose was the lowest in the lentil (3.5 ± 0.1 mmol/L) and wrinkled pea (4,140-4; 3.6 ± 0.1 mmol/L) diet periods, while peak glucose levels was lowest after feeding the lentil diet (4.4 ± 0.1 mmol/L) compared to the rice diet. Total tract apparent digestibility of all macronutrients as well as taurine differed among diets yet plasma taurine was not outside normal range. Decreased macronutrient and amino acid digestibility was associated with increasing amylose and dietary fiber content but the specific causative agent could not be determined from this study. Surprisingly, digestibility decreases were not due to increased bile salt loss in the feces since increasing dietary fiber content led to decreased fecal bile salt levels. In conclusion, although pulse-based canine diets have beneficial low glycemic properties, after only 7 days, these pulse-based diets decrease macronutrient and amino acid digestibility. This is likely related at least in part to the lower animal protein content, but on a long-term basis could put domestic dogs at risk for low taurine and dilated cardiomyopathy.

A current review of structure, functional properties, and industrial applications of pulse starches for value-added utilization.

Pulse crops have received growing attention from the agri-food sector because they can provide advantageous health benefits and offer a promising source of starch and protein. Pea, lentil, and faba bean are the three leading pulse crops utilized for extracting protein concentrate/isolate in food industry, which simultaneously generates a rising volume of pulse starch as a co-product. Pulse starch can be fractionated from seeds using dry and wet methods. Compared with most commercial starches, pea, lentil, and faba bean starches have relatively high amylose contents, longer amylopectin branch chains, and characteristic C-type polymorphic arrangement in the granules. The described molecular and granular structures of the pulse starches impart unique functional attributes, including high final viscosity during pasting, strong gelling property, and relatively low digestibility in a granular form. Starch isolated from wrinkled pea-a high-amylose mutant of this pulse crop-possesses an even higher amylose content and longer branch chains of amylopectin than smooth pea, lentil, and faba bean starches, which make the physicochemical properties and digestibility of the former distinctively different from those of common pulse starches. The special functional properties of pulse starches promote their applications in food, feed, bioplastic and other industrial products, which can be further expanded by modifying them through chemical, physical and/or enzymatic approaches. Future research directions to increase the fractionation efficiency, improve the physicochemical properties, and enhance the industrial utilization of pulse starches have also been proposed. The comprehensive information covered in this review will be beneficial for the pulse industry to develop effective strategies to generate value from pulse starch.

Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.

Wrinkled and round peas (two varieties each type) cultivated in two locations were milled to obtain fine and coarse wrinkled (WPF) and round pea flour (RPF). WPF exhibited markedly increased pasting viscosities at 120 and 140 °C compared with 95 °C. Overall, the pasting properties of WPF were considerably lower than those of RPF. Resistant starch (RS) contents of cooked WPF (17.2-22.2%, dsb) were significantly larger than those of RPF (7.9-11.4%), resulting from higher starch gelatinization temperatures, greater amylose contents, and presence of more protein and fiber in WPF. The two particle sizes affected the water-holding capacity (WHC) of WPF, gelatinization enthalpy changes (ΔH) of WPF and RPF, and pasting properties and starch digestibility of RPF. Pearson correlation and principal component analysis (PCA) were conducted to reveal the relationships among the techno-functional parameters of pea flours. Wrinkled pea showed promise to generate new pea flours with distinct functionality and enhanced nutritional value.

Evaluation of pasting and gelling properties of commercial flours under high heating temperatures using Rapid Visco Analyzer 4800.

In this study, pasting and gelling behaviors of flours were investigated at heating temperatures of 95-140 °C. Overall, both peak and breakdown viscosities of the flours were positively correlated with starch contents (p < 0.01) but inversely correlated with protein (p < 0.01) and fiber contents (p < 0.05) at 95-140 °C. When the heating temperature increased, pasting temperatures and peak viscosities of most waxy and normal flours largely remained the same, but their holding strengths and final viscosities gradually decreased. However, pulse and high-amylose maize flours required a holding temperature above 95 °C to achieve the highest peak and final viscosities. Normal maize and pulse flours formed hard gels after cooking at 120 °C, and high-amylose maize flour developed the firmest gel after cooking at 140 °C. Chemical compositions, particle sizes, and thermal properties of the studied flours influenced their pasting and gelling properties to certain levels under the different heating temperatures.

Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size.

Lentils are an important member of the nutritious Leguminous crops, and the functional properties of lentil flours can be effectively improved by infrared heating, an efficient and short-time thermal processing method. This research primarily focused on the effects of tempering time (24-96 h) and seed size on the modification of lentils using infrared heating. Lentil seeds of three varieties, including CDC Greenstar (large green), CDC Imvincible (small green), and CDC Maxim (small red), were tempered at 25% moisture for 24, 48 and 96 h and then infrared heated to a surface temperature of 130 and 150 °C. Overall, under the same infrared heating treatment, a longer tempering period and a smaller seed size led to greater degrees of starch gelatinization and protein denaturation. In addition, a smaller seed size and a higher surface temperature tended to cause a higher level of photodegradation of amylose (possibly amylopectin too). Due to these physicochemical changes, the combined treatment of tempering and infrared heating noticeably reduced the average particle sizes, enhanced the water-holding capacity, diminished the peak and final viscosities, and decreased the gel hardness of the processed lentil flours. Generally, more obvious effects were found with higher levels of starch gelatinization, protein denaturation, and breakdown of amylose. The present study advanced our understanding of how extended tempering and seed size influenced the techno-functional properties of lentil flours modified using infrared heating. The new findings from the research are meaningful for the utilization of infrared heating to process lentil seeds for the development of novel food ingredients.

Development, structure and in vitro digestibility of type 3 resistant starch from acid-thinned and debranched pea and normal maize starches.

Type 3 resistant starch (RS3) was developed from native pea starch through acid thinning, debranching and recrystallization, and the resultant pea RS3 was then characterized and compared with that generated from native normal maize starch. Starting from the respective native starches, the modification method yielded 68.1% of RS3 from pea and 59.6% from normal maize. The particles of pea and normal maize RS3 showed a coarse surface and irregular shapes and sizes. Both pea and normal maize RS3 displayed the B-type X-ray diffraction pattern, with 41.0% and 37.7% relative crystallinity, respectively. In vitro starch digestibility assay revealed that pea RS3 - in both uncooked and cooked states - was less digestible by amylolytic enzymes than normal maize RS3 because the former possessed double-helical crystallites of a more compact structure. The information presented in the study is valuable for the development of RS ingredient from pea starch for food applications.

The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality.

The overall goal of this research was to examine differences in the composition, functionality and protein quality between Peruvian (PQ) and Northern (NQ) quinoa flours, and their isolates prepared by alkaline extraction/isoelectric precipitation. In the case of the flours, PQ and NQ were comprised of 13.6% and 12.8% protein, respectively. Water hydration (mean value = 1.65 g/g) and oil holding capacities (mean value = 1.75 g/g) of both flours were similar, whereas solubility increased from pH 3 to 7 for both flours, but was higher for PQ. Flours were non-foaming at pH 3, but showed increased foam capacity as the pH increased from 5 to 7, but was higher for PQ. Similar foam stability was found for both flours. Emulsion stability (ES) was similar for both flours, and increased from pH 3 to pH 5/7. In the case of the isolates, water hydration capacity was greater for PQ (4.75 g/g) than NQ (2.85 g/g), whereas oil holding capacity was similar (mean value = 8.6 g/g). For both isolates, solubility was minimum at pH 5.0 and maximum at pH 3/7, with NQ being higher. Isolates showed 2-3 times the foam capacity as flours, the magnitude of which was cultivar and pH dependent. Foam stability was lower at pH 5 than at pH 3/7, whereas ES followed a similar pH effect. Tyrosine and phenylalanine were limiting in both flours, whereas threonine was limiting in both isolates. In vitro protein digestibility corrected amino acid scores for the flours was higher for PQ (56.8%) than NQ (47.7%); however, the reverse was observed for the isolates (NQ, 62.1%; PQ, 58.9%).

Impacts of short-term germination on the chemical compositions, technological characteristics and nutritional quality of yellow pea and faba bean flours.

In the present study, yellow pea (CDC Amarillo) and faba bean (CDC Snowdrop) seeds were soaked overnight and then germinated in the dark at ambient temperature for 24, 48 and 72 h. During the short-term germination, germination percentages higher than 96.6% were achieved and progressive growth of radicles was observed for both varieties. The soaked and germinated seeds were dried at 55 °C and milled into flours, and their chemical compositions, physicochemical properties and in vitro starch and protein digestibility were systematically examined. Overall, soaking and germination did not noticeably alter the chemical compositions of each flour. The most obvious changes in the physicochemical properties were found in the pasting, emulsifying and foaming properties of the pulse flours. Soaking and 24-h germination greatly enhanced the pasting viscosities of the flours; as the germination proceeded, their viscosities gradually decreased, resulting from the degradation of starch by endogenous amylase(s) during pasting. Germination progressively improved the emulsion activity and stability, foaming capacity and foam stability of both pulse flours. In addition, germination enhanced the in vitro digestibility of starch and protein of the flours; however, the treatment did not improve their in vitro protein digestibility corrected amino acid scores (IV-PDCAAS). Short-term germination of 24-72 h has been demonstrated to be an effective approach to generating pulse flours possessing diverse functional properties and enhanced digestibility of macronutrients.

Characteristics of pea, lentil and faba bean starches isolated from air-classified flours in comparison with commercial starches.

This study aimed to isolate starches of a high purity from starch-rich pea, lentil and faba bean flours and to characterize and compare the isolated starches with important commercial starches. Isolated pulse starches had a purity of 94.8-97.9% and contained only 0.9-1.1% damaged starch. The isolated pulse starches showed amylose contents and amylopectin branch-chain-length distributions similar to those of commercial pea starch. Therefore, the granular morphologies, crystalline structure, thermal properties, pasting properties, gelling ability and in vitro digestibility of the isolated pulse starches were comparable to those of commercial pea starch but different from those of commercial maize and tapioca starches. The desirable functionality of the pulse starches (e.g., strong gelling ability) renders them suitable for some specific industrial applications, and further modifications can be utilized to enhance their functionality for broader use. This research provided the fundamental knowledge required for future efforts to promote value-added utilization of pulse starches.

Effect of Dietary-Resistant Starch on Inhibition of Colonic Preneoplasia and Wnt Signaling in Azoxymethane-Induced Rodent Models.

Dietary fiber has been reported to prevent preneoplastic colon lesions. The aim of this study was to determine the effect of resistant starches, novel dietary fibers, on the development of colonic preneoplasia and Wnt signaling in azoxymethane (AOM)-treated rats and mice fed resistant starches at 55% of the diet after AOM treatment. Another objective was to determine the effect of resistant starches on the development of preneoplasia in rats treated with antibiotics (Ab), administered between AOM treatment and resistant starch feeding. Diets containing resistant starches, high-amylose (HA7), high-amylose-octenyl succinic anhydride (OS-HA7), or high-amylose-stearic acid (SA-HA7) were compared with control cornstarch (CS). The resistant starch content of the diets did not alter the yield of colonic lesions but animals treated with AOM and fed the diet with the highest resistant starch content, SA-HA7 developed the highest average aberrant crypt foci (ACF) per animal. Mice fed the OS-HA7 diet had decreased expression of some upstream Wnt genes in the colonic crypts. This study suggests that further research is needed to determine if resistant starch impacts colon carcinogenesis in rodents.

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders.

The impact of extrusion cooking on the chemical composition and functional properties of bean powders from four common bean varieties was investigated. The raw bean powders were extruded under eight different conditions, and the extrudates were then dried and ground (particle size⩽0.5mm). Compared with corresponding non-extruded (raw) bean powders (particle size⩽0.5mm), the extrusion treatments did not substantially change the protein and starch contents of the bean powders and showed inconsistent effects on the sucrose, raffinose and stachyose contents. The extrusion cooking did cause complete starch gelatinization and protein denaturation of the bean powders and thus changed their pasting properties and solvent-retention capacities. The starch digestibilities of the cooked non-extruded and cooked extruded bean powders were comparable. The extruded bean powders displayed functional properties similar to those of two commercial bean powders.