1
|
Waraczewski R, Muszyński S, Sołowiej BG. An Analysis of the Plant- and Animal-Based Hydrocolloids as Byproducts of the Food Industry. Molecules 2022; 27:8686. [PMID: 36557824 PMCID: PMC9782133 DOI: 10.3390/molecules27248686] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
Hydrocolloids are naturally occurring polysaccharides or proteins, which are used to gelatinize, modify texture, and thicken food products, and are also utilized in edible films and drug capsule production. Moreover, several hydrocolloids are known to have a positive impact on human health, including prebiotics rich in bioactive compounds. In this paper, plant-derived hydrocolloids from arrowroot (Maranta arundinacea), kuzu (Pueraria montana var lobata), Sassafras tree (Sassafras albidum) leaves, sugarcane, acorn, and animal-derived gelatin have been reviewed. Hydrocolloid processing, utilization, physicochemical activities, composition, and health benefits have been described. The food industry generates waste such as plant parts, fibers, residue, scales, bones, fins, feathers, or skin, which are often discarded back into the environment, polluting it or into landfills, where they provide no use and generate transport and storage costs. Food industry waste frequently contains useful compounds, which can yield additional income if acquired, thus decreasing the environmental pollution. Despite conventional manufacturing, the aforementioned hydrocolloids can be recycled as byproducts, which not only minimizes waste, lowers transportation and storage expenses, and boosts revenue, but also enables the production of novel, functional, and healthy food additives for the food industry worldwide.
Collapse
Affiliation(s)
- Robert Waraczewski
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Bartosz G. Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| |
Collapse
|
2
|
Wu J, Xu S, Huang Y, Zhang X, Liu Y, Wang H, Zhong Y, Bai L, Liu C. Prevents kudzu starch from agglomeration during rapid pasting with hot water by a non-destructive superheated steam treatment. Food Chem 2022; 386:132819. [PMID: 35366635 DOI: 10.1016/j.foodchem.2022.132819] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 03/20/2022] [Accepted: 03/24/2022] [Indexed: 11/04/2022]
Abstract
Superheated steam (SST) at different moisture contents (10% ∼ 30%) was used to prevent the agglomeration of kudzu starch during rapid pasting with hot water. Changes in pasting-related properties and multi-scale structures were investigated. At moisture content of 20%, SST dramatically reduced the agglomeration rate from 42.20% to 2.97% without destroying the microstructure of kudzu starch or deteriorating the rheological properties of kudzu starch paste, which was superior to the conventional pre-gelatinization treatment. The agglomeration was prevented mainly by decreasing the swelling power and increasing the pasting temperature of kudzu starch. The slight disruption of multi-scale structures may facilitate faster water absorption by kudzu starch, but it was not the primary prevention mechanism. Moreover, the solubility of kudzu starch was not related to the agglomeration, since it was significantly decreased by SST. Our findings could provide new insights into the rapid pasting of starchy powders or flours with hot water.
Collapse
Affiliation(s)
- Jianyong Wu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Shunqian Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Ying Huang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Xuan Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yunfei Liu
- Institute of Applied Chemistry, Jiangxi Academy of Sciences, No. 7777 Changdong Avenue, Nanchang 330096, China
| | - Haoqiang Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| | - Yejun Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China.
| | - Long Bai
- Key Laboratory of Bio-Based Material Science and Technology of Ministry of Education, Northeast Forestry University, Harbin 150040, China.
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, China
| |
Collapse
|
3
|
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
| |
Collapse
|
4
|
Yan Y, Peng B, Niu B, Ji X, He Y, Shi M. Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water. Front Nutr 2022; 9:842662. [PMID: 35198591 PMCID: PMC8859486 DOI: 10.3389/fnut.2022.842662] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Accepted: 01/04/2022] [Indexed: 11/13/2022] Open
Abstract
In this research, annealing (ANN) using plasma-activated water (PAW) was first employed to modify potato and pea starches. Compared with the conventional ANN using distilled water (DW), the granular morphology of two starches was not significantly affected by PAW-ANN. The results of X-ray diffraction (XRD) and Fourier transform infrared (FTIR) spectroscopy showed that PAW-ANN could reduce the long and short-range ordered structure of potato starch while improving the long and short-range ordered structure of pea starch. Differential scanning calorimetry (DSC) analysis indicated that PAW-ANN lowered the gelatinization enthalpy of potato starch and increased the gelatinization enthalpy of pea starch. The analysis of viscosity and dynamic rheological characteristics illustrated that PAW-ANN reduced the peak viscosity and improved the gel strength of starch pastes. PAW-ANN represents a novel modification method for modifying the structure, reducing the viscosity, improving the gel strength of starch, and is very promising for applying in starch-based hydrogels and food additives.
Collapse
Affiliation(s)
- Yizhe Yan
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- *Correspondence: Yizhe Yan
| | - Baixiang Peng
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xiaolong Ji
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Yuan He
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Miaomiao Shi
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Miaomiao Shi
| |
Collapse
|
5
|
Zhao Y, Zhu X, Fang Y. Structure, properties and applications of kudzu starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
6
|
Hu A, Chen X, Wang W, Li L, Zhou Y, Zhi W, Zheng J. Properties and Structure of Modified Taro Starch: Comparison of Ultrasound and Malic Acid Treatments. STARCH-STARKE 2021. [DOI: 10.1002/star.202000252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Xinli Chen
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Wei Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Li Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Yu Zhou
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| |
Collapse
|
7
|
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
| |
Collapse
|
8
|
Luo Y, Liu Q, Liu J, Liu X, Zhao S, Hu Q, Song W, Liu B, Liu J, Ding C. Effect of starch multi-scale structure alteration on japonica rice flour functionality under infrared radiation drying and storage. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
9
|
Wang X, Hu A, Zheng J, Li L, Li L, Li Y. Physicochemical Properties and Structure of Annealed Sweet Potato Starch: Effects of Enzyme and Ultrasound. STARCH-STARKE 2020. [DOI: 10.1002/star.201900247] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Xiaoyi Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Lu Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Li Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| | - Yang Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 P. R. China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education Tianjin University of Science & Technology Tianjin 300457 P. R. China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin 300457 P. R. China
| |
Collapse
|
10
|
Wang H, Wu J, Luo S, Zou P, Guo B, Liu Y, Chen J, Liu C. Improving instant properties of kudzu powder by extrusion treatment and its related mechanism. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105475] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
11
|
Hu A, Wang X, Li L, Xu T, Zheng J. Effects of annealing time on structure and properties of sweet potato starch. Cereal Chem 2020. [DOI: 10.1002/cche.10272] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Aijun Hu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
- Tianjin Chaobai Cereal Food Co. Ltd. Tianjin China
| | - Xiaoyi Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| | - Lu Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| | - Tingting Xu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science & Technology Tianjin China
- College of Food Science and Engineering Tianjin University of Science & Technology Tianjin China
| |
Collapse
|
12
|
Effect of hydrothermal treatment on linear and nonlinear rheological properties of highland barley gels. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108868] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
13
|
Zhong Y, Xiang X, Zhao J, Wang X, Chen R, Xu J, Luo S, Wu J, Liu C. Microwave pretreatment promotes the annealing modification of rice starch. Food Chem 2020; 304:125432. [DOI: 10.1016/j.foodchem.2019.125432] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Revised: 07/29/2019] [Accepted: 08/27/2019] [Indexed: 11/16/2022]
|
14
|
Zhang B, Wu H, Gou M, Xu M, Liu Y, Jing L, Zhao K, Jiang H, Li W. The Comparison of Structural, Physicochemical, and Digestibility Properties of Repeatedly and Continuously Annealed Sweet Potato Starch. J Food Sci 2019; 84:2050-2058. [PMID: 31269264 DOI: 10.1111/1750-3841.14711] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 05/17/2019] [Accepted: 05/23/2019] [Indexed: 01/28/2023]
Abstract
In order to investigate the varied effects of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structural, physicochemical, and digestibility properties of the sweet potato. The 75% starch-water suspensions were prepared and incubated at 65 °C for 8 cycles and 96 hr. The results exhibited that RANN and CANN did not influence the starch granules and polarization cross obviously. The crystal type of RANN and CANN starches still maintained A-type, while the relative crystallinity increased. The solubility, swelling power, peak viscosity and breakdown of RANN and CANN starches decreased, but the gelatinization transition temperatures, trough viscosity, final viscosity, setback, and pasting temperatures of starches increased after annealing treatments. Furthermore, RANN and CANN decreased the RS and RS + SDS contents with the increase of annealing cycles and time. The RANN was more effective in modification of the crystallinity, solubility, swelling power, pasting, gelatinization transition temperatures and enthalpy, and digestibility of starch before four times compared with the CANN ones. By and large, RANN may be a potential way for modification of structural, physicochemical and digestibility properties. PRACTICAL APPLICATION: The described RANN and CANN starch provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of annealing treatment and it was concluded that the repeated annealing treatment could provide a new potential way for the modification of starch.
Collapse
Affiliation(s)
- Bo Zhang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Min Gou
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Meijuan Xu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Yu Liu
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Luzhen Jing
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F Univ., Yangling, 712100, China
| |
Collapse
|
15
|
Zhang X, Wang Y, Chen H. Effect of annealing temperature on morphology and physicochemical properties of cornstarch complexed with oleic acid and molecular dynamics simulation. Cereal Chem 2019. [DOI: 10.1002/cche.10163] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Xing Zhang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Yu‐Sheng Wang
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| | - Hai‐Hua Chen
- College of Food Science and Engineering Qingdao Agricultural University Qingdao China
| |
Collapse
|
16
|
Xu M, Saleh AS, Gong B, Li B, Jing L, Gou M, Jiang H, Li W. The effect of repeated versus continuous annealing on structural, physicochemical, and digestive properties of potato starch. Food Res Int 2018; 111:324-333. [DOI: 10.1016/j.foodres.2018.05.052] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2018] [Revised: 04/16/2018] [Accepted: 05/21/2018] [Indexed: 11/26/2022]
|
17
|
Xu M, Saleh AS, Liu Y, Jing L, Zhao K, Wu H, Zhang G, Yang SO, Li W. The Changes in Structural, Physicochemical, and Digestive Properties of Red Adzuki Bean Starch after Repeated and Continuous Annealing Treatments. STARCH-STARKE 2018. [DOI: 10.1002/star.201700322] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Meijuan Xu
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Ahmed S.M. Saleh
- Faculty of AgricultureDepartment of Food Science and TechnologyAssiut UniversityAssiut71526Egypt
| | - Yu Liu
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Luzhen Jing
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Kun Zhao
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Hao Wu
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Guoquan Zhang
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Shaohui O. Yang
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| | - Wenhao Li
- College of Food Science and EngineeringNorthwest A&F UniversityYangling712100China
| |
Collapse
|
18
|
Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean ( Vigna angularis L.) and edible kudzu ( Pueraria thomsonii Benth). Int J Biol Macromol 2017; 105:354-362. [DOI: 10.1016/j.ijbiomac.2017.07.052] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/04/2017] [Accepted: 07/09/2017] [Indexed: 11/24/2022]
|
19
|
|
20
|
Preparation and characterization of non-crystalline granular starch and corresponding carboxymethyl starch. Int J Biol Macromol 2017; 103:656-662. [DOI: 10.1016/j.ijbiomac.2017.05.131] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2017] [Revised: 05/07/2017] [Accepted: 05/22/2017] [Indexed: 02/08/2023]
|
21
|
Liang J, Maeda T, Tao XL, Wu YH, Tang HJ. Physicochemical Properties of Pueraria Root Starches and Their Effect on the Improvement of Buckwheat Noodle Quality. Cereal Chem 2017. [DOI: 10.1094/cchem-08-16-0219-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jie Liang
- Longping Branch Graduate School, Central South University, Changsha 410125, China
- Research Team of Crop Starch Chemistry and Metabonomics, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Tomoko Maeda
- The Joint Graduate School (Ph.D. Program) in Science of School Education, Hyogo University of Teacher Education, Kato 673-1494, Japan
| | - Xiang-Lin Tao
- Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Yue-Hui Wu
- Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| | - Han-Jun Tang
- Longping Branch Graduate School, Central South University, Changsha 410125, China
- Research Team of Crop Starch Chemistry and Metabonomics, Hunan Academy of Agricultural Sciences, Changsha 410125, China
- Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China
| |
Collapse
|
22
|
Guo Z, Jia X, Zhao B, Zeng S, Xiao J, Zheng B. C-type starches and their derivatives: structure and function. Ann N Y Acad Sci 2017; 1398:47-61. [PMID: 28445585 DOI: 10.1111/nyas.13351] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 03/11/2017] [Accepted: 03/17/2017] [Indexed: 02/05/2023]
Abstract
The C-type starches are widely distributed in seeds or rhizomes of various legumes, medicinal plants, and crops. These carbohydrate polymers directly affect the application of starchy plant resources. The structural and crystal properties of starches are crucial parameters of starch granules, which significantly influence their physicochemical and mechanical properties. The unique crystal structure consisting of both A- and B-type polymorphs endows C-type starches with specific crystal adjustability. Furthermore, large proportions of resistant starches and slowly digestible starches are C-type starches, which contribute to benign glycemic response and proliferation of gut microflora. Here, we review the distribution of C-type starches in various plant sources, the structural models and crystal properties of C-type starches, and the behavior and functionality relevant to modified C-type starches. We outline recent advances, potential applications, and limitations of C-type starches in industry, aiming to provide a theoretical basis for further research and to broaden the prospects of its applications.
Collapse
Affiliation(s)
- Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Xiangze Jia
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Beibei Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| | - Jianbo Xiao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Institute of Chinese Medical Sciences, State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Taipa, Macau
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fuzhou, P. R. China
| |
Collapse
|
23
|
Ramírez-Miranda M, Ribotta PD, Silva-González AZZ, Salgado-Cruz MDLP, Andraca-Adame JA, Chanona-Pérez JJ, Calderón-Domínguez G. Morphometric and crystallinity changes on jicama starch (Pachyrizus erosus)during gelatinization and their relation with in vitro glycemic index. STARCH-STARKE 2017. [DOI: 10.1002/star.201600281] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Mónica Ramírez-Miranda
- ENCB; Instituto Politécnico Nacional; Carpio y Plan de Ayala s/n, Casco de Sto. Tomás; México Ciudad de México 11340 México
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de Alimentos Córdoba; CONICET-UNCC 509; CP 5000 Córdoba Argentina
- Instituto Superior de Investigación; Desarrollo y Servicios en Alimentos; Secretaría de Ciencia y Tecnología; UNCC; Ciudad Universitaria; 5000 Córdoba Argentina
| | - Ana Zury Zaradi Silva-González
- ENCB; Instituto Politécnico Nacional; Carpio y Plan de Ayala s/n, Casco de Sto. Tomás; México Ciudad de México 11340 México
| | | | - José Alberto Andraca-Adame
- CNMN; Instituto Politécnico Nacional; Luis Enrique Erro; Unidad Profesional Adolfo López Mateos, Zacatenco; Ciudad de México 07738 México
| | - José Jorge Chanona-Pérez
- ENCB; Instituto Politécnico Nacional; Carpio y Plan de Ayala s/n, Casco de Sto. Tomás; México Ciudad de México 11340 México
| | - Georgina Calderón-Domínguez
- ENCB; Instituto Politécnico Nacional; Carpio y Plan de Ayala s/n, Casco de Sto. Tomás; México Ciudad de México 11340 México
| |
Collapse
|
24
|
|
25
|
Liu X, Zhang B, Xu JH, Mao DZ, Yang YJ, Wang ZW. Rapid determination of the crude starch content ofCoixseed and comparing the pasting and textural properties of the starches. STARCH-STARKE 2016. [DOI: 10.1002/star.201600115] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Xing Liu
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiaotong University; Shanghai P.R. China
| | - Bao Zhang
- The State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi P.R. China
| | - Jun-Hua Xu
- Chenzhou Test Center for Food and Drug Control; Chenzhou P.R. China
| | - Dan-Zhuo Mao
- Shanghai Institute for Food and Drug Control; Shanghai P.R. China
| | - Yong-Jian Yang
- Shanghai Institute for Food and Drug Control; Shanghai P.R. China
| | - Zheng-Wu Wang
- Department of Food Science and Technology; School of Agriculture and Biology; Shanghai Jiaotong University; Shanghai P.R. China
| |
Collapse
|