Research progress in starch modification by heat moisture treatment

Authors

LIAO Luyan, Orient Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China; Food Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China
WU Weiguo, Food Science and Technology College of Hunan Agricultural University, Changsha, Hunan 410128, China

Abstract

The heat moisture treatment refers to the relative lower humidity and temperature in a certain time, and it is a physical modification method of starch properties change. This method costs lower and avoid the pollution by chemical modification, and achieve the purpose of improving starch specific features, which has been showing a good application prospect in modified starch. This paper introduces the effects on the starch structure and properties by heat moisture treatment in detail, and finally expounds the mechanism of the heat moisture treatment starch and the research progress in food applications.

Publication Date

10-28-2015

First Page

266

Last Page

269

DOI

10.13652/j.issn.1003-5788.2015.05.066

Recommended Citation

Luyan, LIAO and Weiguo, WU (2015) "Research progress in starch modification by heat moisture treatment," Food and Machinery: Vol. 31: Iss. 5, Article 66.
DOI: 10.13652/j.issn.1003-5788.2015.05.066
Available at: https://www.ifoodmm.cn/journal/vol31/iss5/66

References

[1] Whistler R L, Bemiller J N. Carbohydrate chemistry for food scientists［J］. Food Australia, 1997, 60(4):146～146.
[2] Sun Qing-jie, Han Zhong-jie, Wang Li, et al. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment［J］. Food Chemistry, 2014（145）: 756～764.
[3] Zavareze E R, Dias A R G. Impact of heat-moisture treatment and annealing in starches: a review［J］. Carbohydrate Polymers, 2011, 83(2): 317～328.
[4] Lawal O S, Adebowale K O, Ogunsanwo B M, et al. Oxidized and acid thinned starch derivatives of hybrid maize: functional characteristics, wide-angle X-ray diffractometry and thermal properties［J］. International Journal of Biological Macromolecules, 2005, 35(1): 71～79.
[5] Brumovsky J O, Thompson D B. Production of boiling-stable granular resistant starch by partial acid hydrolysis and hydrothermal treatments of high-amylose maize starch［J］. Cereal Chemistry, 2001, 78(6): 680～689.
[6] Hoover R. Composition, molecular structure, and physicochemical properties of tuber and root starches: a review［J］. Carbohydrate Polymers, 2001, 45(3): 253～267.
[7] Khunae P, Tran T, Sirivongpaisal P. Effect of heat-moisture treatment on structural and thermal properties of rice starches differing in amylose content［J］. Starch-Strke, 2007, 59(12): 593～599.
[8] Watcharatewinkul Y, Puttanlek C, Rungsardthong V, et al. Pasting properties of a heat-moisture treated canna starch in relation to its structural characteristics［J］. Carbohydrate Polymers, 2009, 75(3): 505～511.
[9] Montanet L, Gieselmann K, Barnett R M, et al. Review of particle properties［J］. Physical Review D, 1994（50）: 1 173～1 826.
[10] Zavareze E R, Storck C R, de Castro L A S, et al. Effect of heat-moisture treatment on rice starch of varying amylose content［J］. Food Chemistry, 2010, 121(2): 358～365.
[11] 张海艳, 董树亭, 高荣岐. 植物淀粉研究进展［J］. 中国粮油学报, 2006, 21(1): 41～46.
[12] 黄峻榕, 付良绅. 淀粉颗粒结构的研究方法［J］. 食品与机械, 2010, 28(6): 5～9.
[13] Zhang Juan, Zheng Wu-wang, Xian Ming-shi. Effect of microwave heat/moisture treatment on physicochemical properties of Canna edulis Ker starch［J］. Journal of the Science of Food and Agriculture, 2009, 89(4): 653～664.
[14] Vermeylen R, Goderis B, Delcour J A. An X-ray study of hydrothermally treated potato starch［J］. Carbohydrate Polymers, 2006, 64(2): 364～375.
[15] Jacobs H, Delcour J A. Hydrothermal modifications of granular starch, with retention of the granular structure: A review［J］. Journal of Agricultural and Food Chemistry, 1998, 46(8): 2 895～2 905.
[16] Hoover R, Manuel H. The effect of heat-moisture treatment on the structure and physicochemical properties of normal maize, waxy maize, dull waxy maize and amylomaize V starches ［J］. Journal of Cereal Science, 1996, 23(2): 153～162.
[17] Vieira O V. Supremocracy［J］. Revista Direito GV, 2008, 4(2): 441～463.
[18] Franco C M L, Ciacco C F, Tavares D Q. Effect of the heat-moisture treatment on the enzymatic susceptibility of corn starch granules［J］. Starch-Strke, 1995, 47(6): 223～228.
[19] Olayinka O O, Adebowale K O, Olu-Owolabi B I. Effect of heat-moisture treatment on physicochemical properties of white sorghum starch ［J］. Food Hydrocolloids, 2008, 22(2): 225～230.
[20] Liu Hang, Guo Xu-dan, Li Wu-xia, et al. Changes in physicochemical properties and in vitro digestibility of common buckwheat starch by heat-moisture treatment and annealing［J］. Carbohydrate Polymers, 2015, 32(1): 118～123.
[21] Puncha-Arnon S, Uttapap D. Rice starch vs. rice flour: differences in their properties when modified by heat-moisture treatment［J］. Carbohydrate Polymers, 2013, 91(1): 85～91.
[22] 刘惠君. 热处理对直链淀粉扩增, 蜡性及正常玉米淀粉物理性质和酶解率的影响［J］. 中国粮油学报, 1998, 13(4): 25～29.
[23] Satmalee P, Matsuki J. Effect of debranching and heat-moisture treatment on the properties of Thai rice flours［J］. International Journal of Food Science & Technology, 2011, 46(12): 2 628～2 633.
[24] Collado L S, Mabesa L B, Oates C G, et al. Bihon-type noodles from heat-moisture-treated sweet potato starch［J］. Journal of Food Science, 2001, 66(4): 604～609.
[25] Liu Hui-jun, Corke H, Ramsden L. The effect of autoclaving on the acetylation of awax, and normal maize starches［J］. Starke-starch, 2000, 12(1): 112～132.
[26] 高群玉, 武俊超, 李素玲. 湿热改性对不同直链含量的玉米淀粉性质的影响［J］. 华南理工大学学报(自然科学版), 2011, 39(9): 1～6.
[27] 武俊超, 高群玉, 梁楚琴. 采用不同方法制备豌豆抗性淀粉及其性质研究［J］. 食品与发酵工业, 2011, 37(9): 119～123.
[28] Hoover R, Vasanthan T. Effect of heat-moisture treatment on the structure and physicochemical properties of cereal, wilegume, and tuber starches［J］. Carbohydrate Research, 1994（252）: 33～53.
[29] Watcharatenkul Y, Uttapap D, Puttanlek C, et al. Enzyme digestibility and acid/shear stability of heat-moisture treated canna starch［J］. Starch-Strke, 2010, 62(3～4): 205～216.
[30] Andrade M M P, de Oliveira C S, Colman T A D, et al. Effects of heat-moisture treatment on organic cassava starch［J］. Journal of Thermal Analysis and Calorimetry, 2014, 115(3): 2 115～2 122.
[31] Jayakody L, Hoover R. Effect of annealing on the molecular structure and physicochemical properties of starches from different botanical origins—a review［J］. Carbohydrate Polymers, 2008, 74(3): 691～703.
[32] Miyazaki M, Morita N. Effect of heat-moisture treated maize starch on the properties of dough and bread ［J］. Food research international, 2005, 38(4): 369～376.
[33] Singh G D, Bawa A S, Riar C S, et al. Influence of heat-moisture treatment and acid modifications on physicochemical, rheological, thermal and morphological characteristics of Indian water chestnut (Trapa natans) starch and its application in biodegradable films［J］. Starch-Strke, 2009, 61(9): 503～513.
[34] Zavareze E R, Pinto V Z, Klein B, et al. Development of oxidised and heat-moisture treated potato starch film［J］. Food Chemistry, 2012, 132(1): 344～350.
[35] Lorlowhakarn K, Naivikul O. Modification of rice flour by heat moisture treatment (HMT) to produce rice noodles［J］. Kasetsart Journal, 2006, 40: 135～143.
[36] Purwani E Y, Thahir R. Effect of heat moisture treatment of sago starch on its noodle quality ［J］. Indonesian Journal of Agricultural Science, 2013, 7(1): 221～232.
[37] Jiranuntakul W, Puttanlek C, Rungsardthong V, et al. Amylopectin structure of heat-moisture treated starches［J］. Starch-Strke, 2012, 64(6): 470～480.
[38] Pérez S, Bertoft E. The molecular structures of starch components and their contribution to the architecture of starch granules: a comprehensive review［J］. Starch-Strke, 2010, 62(8): 389～420.
[39] Shin S I, Byun J, Park K H, et al. Effect of partial acid hydrolysis and heat-moisture treatment on formation of resistant tuber starch ［J］.Cereal Chemistry, 2004, 81(2): 194～198.