51
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Anugerah MP, Faridah DN, Afandi FA, Hunaefi D, Jayanegara A. Annealing processing technique divergently affects starch crystallinity characteristic related to resistant starch content: a literature review and meta‐analysis. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15628] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Maria Putri Anugerah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Didah Nur Faridah
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
- Department of Food Technology Faculty of Agricultural Technology Southeast Asian Food and Agricultural Science Technology (SEAFAST) Center, Bogor Agricultural University Bogor 16880 Indonesia
| | - Frendy Ahmad Afandi
- Deputy Ministry for Food and Agribusiness Coordinating Ministry for Economic Affairs Republic of Indonesia Jakarta 10710 Indonesia
| | - Dase Hunaefi
- Departement of Food Science and Technology Faculty of Agricultural Technology IPB University Bogor 16880 Indonesia
| | - Anuraga Jayanegara
- Department of Nutrition and Feed Technology Faculty of Animal Science IPB University Bogor 16680 Indonesia
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52
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Zhang Z, Zhang M, Zhang B, Wang Y, Zhao W. Radio frequency energy regulates the multi-scale structure, digestive and physicochemical properties of rice starch. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101616] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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53
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Yu X, Qi N, He D, Wang L, Zhu M, Duan Y, Xiao Z. Effects of Extrusion‐Assisted Wet‐milling Isolation on Physicochemical Properties of Corn Starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100249] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Xiaoshuai Yu
- College of Food Shenyang Agricultural University Shenyang 110886 P. R. China
- College of Grain Science and Technology Shenyang Normal University Shenyang 110034 P. R. China
| | - Nan Qi
- College of Agriculture Shenyang Agricultural University Shenyang 110886 P. R. China
| | - Dong He
- College of Grain Science and Technology Shenyang Normal University Shenyang 110034 P. R. China
| | - Lishuang Wang
- College of Food Shenyang Agricultural University Shenyang 110886 P. R. China
- College of Grain Science and Technology Shenyang Normal University Shenyang 110034 P. R. China
| | - Minpeng Zhu
- College of Grain Science and Technology Shenyang Normal University Shenyang 110034 P. R. China
| | - Yumin Duan
- College of Grain Science and Technology Shenyang Normal University Shenyang 110034 P. R. China
| | - Zhigang Xiao
- College of Food Shenyang Agricultural University Shenyang 110886 P. R. China
- College of Grain Science and Technology Shenyang Normal University Shenyang 110034 P. R. China
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54
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Huang J, Wang Z, Fan L, Ma S. A review of wheat starch analyses: Methods, techniques, structure and function. Int J Biol Macromol 2022; 203:130-142. [PMID: 35093434 DOI: 10.1016/j.ijbiomac.2022.01.149] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/28/2021] [Accepted: 01/23/2022] [Indexed: 01/31/2023]
Abstract
Wheat starch has received much attention as an important source of dietary energy for humans, an interesting carbohydrate and a polymeric material. The understanding of the structure and function of wheat starch has always been accompanied by newer technological tools. On the one hand, the general knowledge of wheat starch is constantly being enriched. On the other hand, an increasing number of studies are trying to add new insights to what is already known from two frontier perspectives, namely, wheat starch supramolecular structures and wheat starch fine structures (CLDs). This review describes the structure and function of wheat starch from the perspective of wheat starch analysis techniques (instruments).
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Affiliation(s)
- Jihong Huang
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Ling Fan
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
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55
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Sengupta A, Chakraborty I, G I, Mazumder N. An insight into the physicochemical characterisation of starch-lipid complex and its importance in food industry. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2021936] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Aditi Sengupta
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
| | - Ishita Chakraborty
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
| | - Indira G
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
| | - Nirmal Mazumder
- Department of Biophysics, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, India
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56
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Insights into the Relations between Particle Size and Physicochemical Properties of Starch Nanoparticles Prepared by Combining High‐Speed Shearing with Precipitation. STARCH-STARKE 2022. [DOI: 10.1002/star.202100122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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57
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Radio frequency treatment improved the slowly digestive characteristics of rice flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112862] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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58
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Fan L, Ye Q, Lu W, Chen D, Zhang C, Xiao L, Meng X, Lee YC, Wang HMD, Xiao C. The properties and preparation of functional starch: a review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.2015375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Lvting Fan
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Qin Ye
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Wenjing Lu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Di Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Cen Zhang
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Lihan Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
| | - Xianghe Meng
- College of Food Science and Engineering, Zhejiang University of Technology, Hangzhou, Zhejiang, China
| | - Yi-Chieh Lee
- Department of Life Science, National Chung Hsing University, Taichung City, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung City, Taiwan
- Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung, Taiwan
- Department of Medical Laboratory Science and Biotechnology, China Medical University, Taichung City, Taiwan
| | - Chaogeng Xiao
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, China
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59
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Understanding the granule, growth ring, blocklets, crystalline and molecular structure of normal and waxy wheat A- and B- starch granules. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107034] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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60
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Sun X, Sun Z, Guo Y, Zhao J, Zhao J, Ge X, Shen H, Zhang Q, Yan W. Effect of twin-xuscrew extrusion combined with cold plasma on multi-scale structure, physicochemical properties, and digestibility of potato starches. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102855] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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61
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Singh R, Singh S, Saxena DC. Studies on standardization of alcohol aided starch extraction process from Chenopodium album and its characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01105-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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62
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Shen H, Guo Y, Zhao J, Zhao J, Ge X, Zhang Q, Yan W. The multi-scale structure and physicochemical properties of mung bean starch modified by ultrasound combined with plasma treatment. Int J Biol Macromol 2021; 191:821-831. [PMID: 34597694 DOI: 10.1016/j.ijbiomac.2021.09.157] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/24/2021] [Accepted: 09/24/2021] [Indexed: 10/20/2022]
Abstract
Plasma is a simple, effective and promising food processing technology with great potential for starch modification. Mung bean starch was subjected to ultrasound (300 W, 10, 30 and 50 min), plasma (40 V, 1, 3 and 9 min) and the synergistic treatment, as well as investigating its effects on the morphology, chain length distribution, molecular weight, crystalline structure and physicochemical properties of starch. Ultrasound and plasma treatment did not change the granule shape, but caused some corrosions on the surface, and dual treatment increased the damage degree of starch granules surface. All treatments decreased the molecular weight (Mw), amylopectin long chains and crystallinity but increased the gelatinization temperatures and enthalpy. Different from ultrasound irradiation, single plasma treatment significantly reduced the swelling power and pasting viscosities. Furthermore, dual treatment increased the thermal stability of starch paste, owing to the reinforcement effect between ultrasound and plasma. Thus, dual modification displayed an excellent ability to modify starch with specific characteristics and expand the potential application of mung bean starch in the food industry.
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Affiliation(s)
- Huishan Shen
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yu Guo
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jiangyan Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Jian Zhao
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenjie Yan
- College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
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63
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Han L, Cao S, Yu Y, Xu X, Cao X, Chen W. Modification in physicochemical, structural and digestive properties of pea starch during heat-moisture process assisted by pre- and post-treatment of ultrasound. Food Chem 2021; 360:129929. [PMID: 33989884 DOI: 10.1016/j.foodchem.2021.129929] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 03/28/2021] [Accepted: 04/19/2021] [Indexed: 11/23/2022]
Abstract
Ultrasound is increasingly used for physicochemical modification of food systems as a green technology. Effects of heat-moisture treatment (HMT) assisted by pre- and post-treatment of ultrasound on physicochemical, structural and digestive properties of pea starch was investigated. Pea starch maintained the original morphology and C-type of crystalline after ultrasound treatment (UT), but 4 h or more of HMT and HMT assisted by UT changed the crystalline from C-type to A-type. All treatments decreased the crystallinity, molecular weight, swelling power and solubility at 70-90 °C, and elevated the content of resistant starch. Moreover, HMT assisted by pretreatment of UT was found to increase the viscosity and high-temperature stability of starch paste compared with others by the orderly combined effect of UT-induced depolymerization and HMT-induced depolymerization and rearrangement of starch chains. These results may promote the appropriate use of ultrasound in food industries and the production of starch materials for potential applications.
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Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China; Ningxia Ruichun Coarse Cereals Co., Ltd., Guyuan, Ningxia 756500, China.
| | - Shaopan Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Xiaochun Xu
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Xiaohong Cao
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
| | - Wenjuan Chen
- Collaborative Innovation Center for Food Production and Safety, College of Biological Science and Engineering, North Minzu University, Yinchuan, Ningxia 750021, China.
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64
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Cao ZB, Yu C, Yang Z, Xing JJ, Guo XN, Zhu KX. Impact of gluten quality on textural stability of cooked noodles and the underlying mechanism. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106842] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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65
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Shen H, Ge X, Zhang B, Su C, Zhang Q, Jiang H, Zhang G, Li W. Understanding the multi-scale structure, physicochemical properties and in vitro digestibility of citrate naked barley starch induced by non-thermal plasma. Food Funct 2021; 12:8169-8180. [PMID: 34291264 DOI: 10.1039/d1fo00678a] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Non-thermal plasma treatment is an emerging and effective starch modification technique. In this paper, plasma pretreatment was used to modify citrate naked barley starch for enhancing the ability of citric acid to access the starch structure. Plasma treatment did not alter the granule morphology and crystalline type of starch, but degraded the starch molecules and caused more short chains. Plasma pretreatment could etch the starch surface and depolymerize the starch molecules, which increased the accessibility of citric acid for uniform hydrolysis in the subsequent esterification reaction. Therefore, plasma pretreatment significantly promoted the structural and physicochemical modification of the citrate starch, including the enhancement of the degree of substitution, the short-range ordered degree and gelatinization temperatures, and the decreases in the molecular weight, long chains of amylopectin and pasting viscosities. Meanwhile, plasma pretreatment improved the efficiency of acid hydrolysis and decreased the enzymatic digestibility, so that it showed a higher resistant starch content in comparison with its corresponding citrate starch. This paper could provide a new insight into the lower digestion rate and improved functional properties of citrate starch.
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Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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66
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Li C, Chen X, Jin Z, Gu Z, Rao J, Chen B. Physicochemical property changes and aroma differences of fermented yellow pea flours: role of Lactobacilli and fermentation time. Food Funct 2021; 12:6950-6963. [PMID: 34137413 DOI: 10.1039/d1fo00608h] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to evaluate the physicochemical properties and aroma differences of yellow pea flours fermented by five lactic acid bacteria (LAB) strains including two Lactiplantibacillus, two Lactobacillus, and one Lacticaseibacillus with different fermentation time. The cell population and the pH of pea flour slurry, as well as the proximate chemical composition, amino acids, thermal and pasting properties, surface morphology, and aromatic differences of fermented flours were characterized. The cell population of all strains except for Lactobacillus helveticus was observed to reach above 107 CFU mL-1 after 24 h of fermentation. The fermentation with Lactobacilli resulted in the increase of amino acids and ash contents, and the reduction of fat content. Rapid viscosity analysis indicated that short time (18 h) fermentation with L. helveticus drastically improved the pasting properties of the flours by facilitating starch granule expansion. The aromatic compounds of the fermented yellow pea flours were highly reliant on the strains and fermentation time. The untargeted metabolomics analysis with the aid of multivariate data analysis can discriminate the aroma differences among the fermented yellow pea flours. L. acidophilus fermentation led to the production of three aromatic compounds which may contribute to an improved aromatic profile.
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Affiliation(s)
- Chun Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
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67
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Sun L, Xu Z, Song L, Ma M, Zhang C, Chen X, Xu X, Sui Z, Corke H. Removal of starch granule associated proteins alters the physicochemical properties of annealed rice starches. Int J Biol Macromol 2021; 185:412-418. [PMID: 34144068 DOI: 10.1016/j.ijbiomac.2021.06.082] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 06/08/2021] [Accepted: 06/11/2021] [Indexed: 11/16/2022]
Abstract
The effect of removal of starch granule associated proteins (SGAPs), annealing and dual-treatment on physicochemical properties of three rice starches with different amylose content (AC) was investigated. SGAPs removal reduced stability of starch granules, thus increasing amylose leaching, swelling power, solubility, and pseudoplasticity of Qiuguang (15.6% AC) and Luhui (22.1% AC) rice starches, decreasing pseudoplasticity of Yangfunuo (1.56% AC) starch, and decreasing To, Tp, and Tc, pasting viscosity and storage modulus of all three rice starches. Annealing decreased amylose leaching of the three starches, and pasting properties, pseudoplastic and storage modulus of Yangfunuo starch, but increased swelling power of the three starches, ΔH and To of Qiuguang starch, and pasting properties and pseudoplasticity of Qiuguang and Luhui starches. The effect of dual-treatment was generally the sum of effect of SGAPs removal and annealing treatment. But an interaction effect of the dual-treatment was observed for some parameters. The effect of annealing was closely related to the variety and composition of the starch.
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Affiliation(s)
- Letong Sun
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Shandong 250000, China
| | - Zekun Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Lulu Song
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaojing Chen
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xianming Xu
- Department of Obstetrics and Gynecology, Shanghai General Hospital, Shanghai Jiao Tong University School of Medicine, No. 100, Haining Road, Shanghai 200080, China.
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
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68
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Shi X, Ding Y, Wan J, Liu C, Prakash S, Xia X. Effect of Annealing on Structural, Physicochemical, and In Vitro Digestive Properties of Starch from
Castanopsis sclerophylla. STARCH-STARKE 2021. [DOI: 10.1002/star.202100005] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Xiaofei Shi
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Yueping Ding
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Jie Wan
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences The University of Queensland St. Lucia Queensland 4072 Australia
| | - Xue Xia
- State Key Laboratory of Food Science and Technology Nanchang University Nanchang Jiangxi 330047 China
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69
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Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review. Int J Biol Macromol 2021; 177:474-484. [PMID: 33636262 DOI: 10.1016/j.ijbiomac.2021.02.175] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 12/28/2022]
Abstract
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood. However, the high complexity of starch-gluten systems impedes the accurate description of their interactions. When heated within varying temperature ranges and when water molecules are involved, the behaviors of amylose and amylopectin change, and the properties of the starch are modified. Moreover, important indicators of starch granules such as gelatinization temperature, peak viscosity, and so on, which are encapsulated by the gluten matrix, are altered. Meanwhile, the high-temperature environment induces the opening of the intrachain disulfide bonds of gliadin, leading to an increase in the probability of interchain disulfide bond formation in the gluten network system. These behaviors are notable and may provide insights into this complex interaction. In this review, the relationship between the thermal behavior of wheat starch and gluten and the quality of flour products is analyzed. Several methods used to investigate the thermal characteristics of wheat and its flour products are summarized, and some thermal interaction models of starch and gluten are proposed.
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Affiliation(s)
- Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Fengcheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jihong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Qingdan Bao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
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70
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Huang Y, Sun X, Guo H, He X, Jiang J, Zhang G, Li W. Changes in the thermal, pasting, morphological and structural characteristic of common buckwheat starch after ultrafine milling. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14899] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Yawei Huang
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Xiangxiang Sun
- College of Food Science and Engineering Northwest A&F University Yangling712100China
| | - Hongmei Guo
- College of Food Science and Engineering Northwest A&F University Yangling712100China
| | - Xueshu He
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Jiang Jiang
- College of Food Science and Engineering Henan University of Technology Zhengzhou450001China
| | - Guoquan Zhang
- College of Food Science and Engineering Northwest A&F University Yangling712100China
| | - Wenhao Li
- College of Food Science and Engineering Northwest A&F University Yangling712100China
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