Exploration of Foods and Foodomics

Table 3. Functional properties of native and HMT-modified starches.

Starch	60°C	70°C	80°C	90°C
SI (%)
RSS	2.5 ± 0.1^b	5.1 ± 0.4^a	16.0 ± 0.3^a	4.9 ± 0.2^c
CS	4.8 ± 0.1^a	4.9 ± 0.1^a	13.7 ± 0.3^b	15.9 ± 0.4^b
WS	4.6 ± 0.2^a	4.6 ± 0.4^a	8.2 ± 0.2^c	22.2 ± 0.8^a
RSS-10%	1.9 ± 0.1^c	3.5 ± 0.8^c	9.7 ± 0.9^a	18.7 ± 0.8^a
CS-10%	4.8 ± 0.0^a	6.6 ± 0.4^a	8.3 ± 0.6^b	12.6 ± 1.6^c
WS-10%	3.5 ± 0.4^b	5.3 ± 0.3^b	6.1 ± 0.3^c	16.3 ± 0.1^b
RSS-20%	1.7 ± 0.1^c	4.2 ± 0.5^b	8.7 ± 0.3^a	10.5 ± 0.3^c
CS-20%	4.5 ± 0.2^a	6.0 ± 0.1^a	8.5 ± 0.3^a	11.3 ± 0.2^b
WS-20%	2.5 ± 0.4^b	3.9 ± 0.2^b	4.9 ± 0.3^b	16.6 ± 0.1^a
RSS-30%	1.5 ± 0.1^c	2.4 ± 0.2^c	5.7 ± 0.2^b	8.9 ± 0.2^b
CS-30%	3.4 ± 0.2^a	4.8 ± 0.1^a	7.6 ± 0.3^a	8.6 ± 0.0^c
WS-30%	2.2 ± 0.2^b	3.4 ± 0.3^b	4.9 ± 0.2^c	12.5 ± 0.2^a
WAC (g water/g starch)
RSS	4.1 ± 0.3^c	11.6 ± 0.5^b	20.2 ± 0.6^a	11.1 ± 0.6^c
CS	8.0 ± 0.4^b	12.9 ± 0.3^a	14.4 ± 0.4^b	14.1 ± 0.1^b
WS	9.9 ± 0.3^a	12.2 ± 0.2^ab	11.1 ± 0.2^c	17.5 ± 0.5^a
RSS-10%	3.2 ± 0.2^c	6.9 ± 0.2^c	16.3 ± 0.3^a	18.1 ± 0.2^a
CS-10%	4.7 ± 0.4^b	9.4 ± 0.3^b	11.3 ± 0.2^c	12.8 ± 0.1^c
WS-10%	8.3 ± 0.2^a	10.6 ± 0.1^a	11.9 ± 0.2^b	13.3 ± 0.1^b
RSS-20%	3.4 ± 0.2^c	5.1 ± 0.1^c	14.6 ± 0.4^a	17.7 ± 0.3^a
CS-20%	6.4 ± 0.1^b	10.1 ± 0.2^b	10.5 ± 0.1^c	13.5 ± 0.4^b
WS-20%	9.6 ± 0.1^a	11.3 ± 0.4^a	12.3 ± 0.3^b	13.7 ± 0.4^b
RSS-30%	3.7 ± 0.1^c	5.4 ± 0.2^c	12.5 ± 0.2^a	14.8 ± 0.3^a
CS-30%	5.2 ± 0.3^b	9.0 ± 0.1^b	10.7 ± 0.3^b	12.6 ± 0.2^c
WS-30%	7.6 ± 0.2^a	11.1 ± 0.2^a	12.7 ± 0.3^a	13.4 ± 0.4^b
SP (g water/g starch)
RSS	4.3 ± 0.2^c	12.3 ± 0.6^b	23.8 ± 0.8^a	11.6 ± 0.6^c
CS	8.4 ± 0.3^b	13.6 ± 0.3^a	16.8 ± 0.3^b	16.8 ± 0.1^b
WS	10.4 ± 0.3^a	12.8 ± 0.3^ab	12.1 ± 0.5^c	22.1 ± 0.0^a
RSS-10%	3.2 ± 0.2^c	7.0 ± 0.4^c	18.1 ± 0.2^a	22.2 ± 0.2^a
CS-10%	5.2 ± 0.1^b	10.2 ± 0.1^b	12.5 ± 0.4^b	14.6 ± 0.2^c
WS-10%	8.7 ± 0.2^a	11.2 ± 0.1^a	12.8 ± 0.2^b	16.0 ± 0.1^b
RSS-20%	3.5 ± 0.2^c	5.3 ± 0.1^c	17.6 ± 0.5^a	19.4 ± 0.4^a
CS-20%	6.7 ± 0.1^b	10.8 ± 0.2^b	11.5 ± 0.0^c	15.2 ± 0.4^c
WS-20%	9.9 ± 0.1^a	11.8 ± 0.4^a	12.9 ± 0.3^b	16.4 ± 0.5^b
RSS-30%	3.8 ± 0.1^c	5.5 ± 0.2^c	13.2 ± 0.2^a	16.2 ± 0.3^a
CS-30%	5.4 ± 0.4^b	9.5 ± 0.1^b	11.6 ± 0.4^b	13.7 ± 0.2^c
WS-30%	7.8 ± 0.3^a	11.5 ± 0.2^a	13.3 ± 0.3^a	15.4 ± 0.4^b

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Mean values ± SD. SD = 0.0 indicate that SD < 0.01. SI: solubility index; WAC: water absorption capacity; SP: swelling power; RSS: Ramón seed starch; CS: corn starch; WS: wheat starch. 10%, 20% and 30% moisture in heat-moisture treatment (HMT) treatment. Comparisons among starches in the same treatment. Values in the same column with different lowercase letters indicate significant difference (P < 0.05).

Declarations

Acknowledgments

The authors thank Hortensia Reyes Blas, PhD, for the technical support in electron microscopy in this study and Consejo Nacional de Humanidades, Ciencias y Tecnologías (CONAHCYT) for funding Perla A. Magallanes Cruz´s postdoctoral fellowship (I1200/224/2021) in Universidad Autónoma de Ciudad Juárez, Chihuahua, Mexico.

Author contributions

PAMC: Conceptualization, Methodology, Investigation, Writing—original draft, Writing—review & editing. LAQC: Methodology, Investigation. IOA: Methodology, Investigation, Resources. EAP: Methodology, Writing—review & editing. NRMR: Conceptualization, Validation, Formal analysis, Investigation, Resources, Writing—original draft, Writing—review & editing, Visualization, Project administration. All authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Data and materials are available on request from the authors.

Funding

Not applicable.

Copyright

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Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.

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