1
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Cai S, Su Q, Zhou Q, Duan Q, Huang W, Huang W, Xie X, Chen P, Xie F. Purple rice starch in wheat: Effect on retrogradation dependent on addition amount. Int J Biol Macromol 2024; 268:131788. [PMID: 38657931 DOI: 10.1016/j.ijbiomac.2024.131788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2023] [Revised: 03/25/2024] [Accepted: 04/21/2024] [Indexed: 04/26/2024]
Abstract
While individual starch types may not possess the ideal gelatinization and retrogradation properties for specific applications, the amalgamation of multiple starch varieties might bestow desirable physicochemical properties upon resulting starch-based products. This study explored the impact of incorporating purple rice starch (PRS), as a novel starch variant (up to 15 % PRS), on the gelatinization and retrogradation (within 14 days) of regular wheat starch (WS). Rheological and texture assessments demonstrated that the introduction of PRS diminished the viscoelasticity and hardness of fresh WS paste. Additionally, in the case of retrograded WS pastes stored at 4 °C for 1-14 days, the incorporation of 10 % or 15 % PRS effectively retarded the reduction in transparency and significantly reduced hardness, retrogradation degree, the ratio of absorbance at 1047/1017 cm-1, and relative crystallinity. Notably, 10 % PRS results in a more pronounced effect. Conversely, 5 % PRS induced an opposing impact on retrograded WS post-storage. Moreover, scanning electron microscopy revealed that as the proportion of PRS increased, the microstructure of gelatinized WS-PRS closely resembled that of pure PRS. In conclusion, the diverse effects of varying PRS proportions on WS alter the texture and characteristics of starch-based foods, underscoring the potential of starch blending for improved applications.
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Affiliation(s)
- Shuqing Cai
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qiqi Su
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qian Zhou
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Wei Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xiuping Xie
- Guangxi Rongshui Yuanbaoshan Miao Run Special Liquor Industry Co., Ltd, Liuzhou 545399, China
| | - Pei Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
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2
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Chinma CE, Abu JO, Afolabi FH, Nwankwo P, Adebo JA, Oyeyinka SA, Njobeh PB, Adebo OA. Structure, in vitro starch digestibility and physicochemical properties of starch isolated from germinated Bambara groundnut. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:190-199. [PMID: 36618047 PMCID: PMC9813325 DOI: 10.1007/s13197-022-05604-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2022] [Accepted: 09/18/2022] [Indexed: 11/07/2022]
Abstract
This study investigated the effect of germination time (0, 24, 48 and 72 h) on the physicochemical characteristics, in vitro starch digestibility and microstructural changes in Bambara groundnut starch. The starch yield, lightness (L*) value, amylose content and resistant starch contents of isolated starches decreased significantly (p ≤ 0.05) with increasing germination time. Scanning electron microscopy revealed that starch from raw and germinated Bambara grains were smooth with no evidence of starch degradation and were mainly oval shaped, with some granule's irregular and kidney shaped. Water absorption capacity (1.33-1.90 g/g), swelling power (2.12-16.53 g/g), solubility index (1.14-13.04 g/g), and dispersibility (75.92-86.47%) greatly increased as germination timed increased. Germination did not alter the X-ray diffraction pattern (Type-A) but increased the relative crystallinity of the starches. The peak gelatinization temperatures (73.23-73.91 °C) of starch from germinated Bambara were significantly higher than native starch (72.81 °C). Native starch and starch from germinated Bambara grains had substantially high proportion of resistant starch (approx. 73%) and high pasting temperatures (approx. 88 °C). Conclusively, germination significantly changed starch structure at molecular level and impacted functionality.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Joseph Oneh Abu
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
- Department of Food Science and Technology, University of Agriculture Makurdi, Makurdi, Nigeria
| | - Funmilayo Hannah Afolabi
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Peace Nwankwo
- Department of Food Science and Technology, Federal University of Technology Minna, Minna, Nigeria
| | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Hospitality and Tourism, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa
| | - Samson Adeoye Oyeyinka
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
- National Centre for Food Manufacturing, University of Lincoln, Holbeach, PE12 7PT UK
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, Gauteng, South Africa
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3
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Tan J, Li P, Wang W, Cai X, Xue H. Separation of gallic acid from Cornus officinalis and its interactions with corn starch. Int J Biol Macromol 2022; 208:390-399. [PMID: 35339498 DOI: 10.1016/j.ijbiomac.2022.03.116] [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: 11/26/2021] [Revised: 03/12/2022] [Accepted: 03/17/2022] [Indexed: 01/12/2023]
Abstract
D101 macroporous resin combined with high speed counter-current chromatography (D101 MR-HSCCC) was used to separate gallic acid (GA) from Cornus officinalis, and GA was added to starch-based products to improve food quality. The interaction and action mechanism of corn starch (CS) with GA were investigated for prediction and thereby controlling the structure and functions of starch-based foods. Results show that GA with 98.72% purity was successfully obtained using the D101 MR-HSCCC technique. HSCCC solvent system was composed of n-hexane-ethyl acetate-methanol-water (1:5:1:5, v/v/v/v). GA inhibited CS dissolution and improved CS swelling. Based on the particle size distribution, GA could enlarge the size of CS-GA complexes. FT-IR spectra exhibit that the interactions between CS and GA may comprise the intermolecular hydrogen bond and non-covalent bond. The results of XRD, LF-NMR and AFM show that the presence of GA could increase the relative crystallinity of CS, decrease the spin relaxation time (T2), and change the surface morphology of CS via the modification of hydrogen bonds distribution. Finally, SEM analysis indicates that GA could change the microstructure of CS-GA complexes. These findings facilitate the development of CS-based products and utilization of CS.
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Affiliation(s)
- Jiaqi Tan
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Pengcheng Li
- College of Food Science and Technology, Jilin Agricultural University, No. 2888 Xincheng Street, Changchun 130118, China
| | - Wenli Wang
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China
| | - Xu Cai
- Key Laboratory of Particle & Radiation Imaging, Ministry of Education, Department of Engineering Physics, Tsinghua University, No. 30 Shuangqing Road, Haidian District, Beijing 100084, China
| | - Hongkun Xue
- College of Traditional Chinese Medicine, Hebei University, No. 342 Yuhua East Road, Lianchi District, Baoding 071002, China.
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Mohamed IO. Effects of processing and additives on starch physicochemical and digestibility properties. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100039] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
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Mi G, Wang T, Li J, Li X, Xie J. Phase separation affects the rheological properties of starch dough fortified with fish actomyosin. RSC Adv 2021; 11:9303-9314. [PMID: 35423417 PMCID: PMC8695371 DOI: 10.1039/d0ra10236a] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Accepted: 02/11/2021] [Indexed: 11/29/2022] Open
Abstract
Starch and protein are common polymers in food, and their phase separation often occurs during food processing. Protein-fortified starch dough can be considered as a triple phase separation system, and the effect of phase separation on dough rheology warrants further research. In this study, starch doughs fortified with fish actomyosin were used, and their rheological properties were researched and explained with respect to phase separation. The results suggested that the phase separation of actomyosin-binder-starch granules in the raw dough affected the quality of dough. The addition of actomyosin significantly decreased stiffness and shear sensitivity but increased the fluidity of the blended dough. Moreover, it was found that the interaction between mung bean starch and actomyosin was very weak. The polymer molecules were connected by physical links. Owing to phase separation, it was presumed that “wall slip” occurred between the binder, starch granule, and actomyosin. The blended dough containing 30% of the added actomyosin (R3) showed the best recovery ability and the weakest molecular interaction (interaction type Z′ = 0.40 for storage modulus G′ and 0.31 for loss modulus G′′). Additionally, the phase structure of the model doughs was investigated. It was found that the starch network played a dominant role when 10% (R1) actomyosin was added. With the addition of actomyosin, the protein network formed gradually. A bicontinuous phase structure with interpenetrating network was observed in R3 (actomyosin = 30%). In summary, our findings demonstrate the feasibility to make blended doughs by mixing fish actomyosin and mung bean starch. Moreover, in terms of use in traditional noodle making, the blended R3 dough was found to be the best in terms of recovery ability and flow characteristics. During the heating process, actomyosin and starch had different phase structures and exhibited two kinds of different viscoelasticity with different mixing ratios. During the cooling period, all the doughs showed similar viscoelasticity tendency.![]()
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Affiliation(s)
- Geng Mi
- College of Food Science and Technology, Shanghai Ocean University Shanghai 201306 China
| | - Tian Wang
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University Jinzhou 121013 P. R. China
| | - Jianrong Li
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University Jinzhou 121013 P. R. China
| | - Xuepeng Li
- College of Food Science and Engineering, National R&D Branch Center of Surimi and Surimi Products Processing, Bohai University Jinzhou 121013 P. R. China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University Shanghai 201306 China
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6
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Gelation characteristics of Mesona chinensis polysaccharide-maize starches gels: Influences of KCl and NaCl. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103108] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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7
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MOHAMED AA, ALAMRI MS, HUSSAIN S, IBRAHEEM MA, QASEM AA. Rheological properties of sweet potato starch-date syrup gel. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.16618] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Ibrahim SRM, Khedr AIM, Mohamed GA, Zayed MF, El-Kholy AAES, Al Haidari RA. Cucumol B, a new triterpene benzoate from Cucumis melo seeds with cytotoxic effect toward ovarian and human breast adenocarcinoma. JOURNAL OF ASIAN NATURAL PRODUCTS RESEARCH 2019; 21:1112-1118. [PMID: 29947257 DOI: 10.1080/10286020.2018.1488832] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Accepted: 06/11/2018] [Indexed: 06/08/2023]
Abstract
Phytochemical investigation of the methanolic extract of Cucumis melo L. (Cucurbitaceae) seeds furnished a new triterpene benzoate derivative: cucumol B (1) and four known flavonoids: quercetin-3-O-β-D-glucopyranosyl-(1→6)-α-L-rhamnopyranoside (2), quercetin-3-O-β-D-glucopyranoside (3), quercetin (4), and luteolin (5). Their structures were identified by UV, IR, 1D (13C and 1H), 2D (HSQC, 1H-1H COSY, HMBC, and NOESY) NMR, and HRESIMS spectral as well as comparing with literature data. Compound 1 has been assessed for the in vitro cytotoxic effect against SKOV-3, MCF-7, and HCT-116 cell lines. It had selective and potent effect toward SKOV-3 and MCF-7 cell lines with IC50s 2.05 and 0.41 μM, respectively, in comparison to doxorubicin (IC50s 0.32 and 0.05 μM). However, it showed moderate activity toward HCT-116 cell line with IC50 8.27 μM.
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Affiliation(s)
- Sabrin Ragab Mohamed Ibrahim
- Department of Pharmacognosy and Pharmaceutical Chemistry, College of Pharmacy, Taibah University , Al Madinah Al Munawwarah 30078, Saudi Arabia
- Faculty of Pharmacy, Department of Pharmacognosy, Assiut University , Assiut 71526, Egypt
| | | | - Gamal Abdallah Mohamed
- Faculty of Pharmacy, Department of Natural Products and Alternative Medicine, King Abdulaziz University , Jeddah 21589, Saudi Arabia
- Faculty of Pharmacy, Department of Pharmacognosy, Al-Azhar University , Assiut 71524, Egypt
| | - Mohamed Fathalla Zayed
- Department of Pharmacognosy and Pharmaceutical Chemistry, College of Pharmacy, Taibah University , Al Madinah Al Munawwarah 30078, Saudi Arabia
- Faculty of Pharmacy, Department of Pharmaceutical Chemistry, Al-Azhar University , Cairo 11884, Egypt
| | - Amal Abd-Elmoneim Soliman El-Kholy
- Department of Clinical and Hospital Pharmacy, College of Pharmacy, Taibah University , Al Madinah Al Munawwarah 30078, Saudi Arabia
- Faculty of Pharmacy, Department of Clinical Pharmacy, Ain-Shams University , Cairo 11566, Egypt
| | - Rwaida Adel Al Haidari
- Department of Pharmacognosy and Pharmaceutical Chemistry, College of Pharmacy, Taibah University , Al Madinah Al Munawwarah 30078, Saudi Arabia
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9
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Effect of date syrup on physicochemical, pasting, textural, rheological and morphological properties of sweet potato starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00160-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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10
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Liu D, Li Z, Fan Z, Zhang X, Zhong G. Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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11
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Ma S, Zhu P, Wang M. Effects of konjac glucomannan on pasting and rheological properties of corn starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.045] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Dynamic rheological properties of corn starch-date syrup gels. Journal of Food Science and Technology 2019; 56:927-936. [PMID: 30906050 DOI: 10.1007/s13197-018-03558-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/16/2018] [Accepted: 12/18/2018] [Indexed: 10/27/2022]
Abstract
The rheological, pasting, and gel textural properties of corn starch blended with date syrup (DS) or sugar (SG) were studied. The average amylose content of the starch was 27.8%. Corn starch gel is considered elastic since the elastic modulus (G') was much greater than the viscous modulus (G″). Different effect between DS and SG on corn starch gel was observed, where SG addition and DS replacement experiments exhibited the highest G'. The tan δ of all samples was in the range of 0.02-0.20 indicating elastic behavior since it is less than unity. The hardness of starch gel ranged from 13 to 146 g and 212-145 for DS replacement and DS addition, respectively. Unlike the replacement experiment, the addition experiment exhibited significant increase in peak viscosity, setback and pasting temperature (p > 0.05). The magnitude of the effect of DS on corn starch gel was more evident compared to SG. This was apparent by looking at the slopes of the linear regression of the log of G' or G″ versus the log of frequency. Based on the information provided here, date syrup application can expand to cover the baking and beverage industries.
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13
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Ma'abreh AS, Abu-Salah KM, Al-Awaadh AM, Mohamed AA. Properties of gel formulated from nanoparticles of palm date syrup. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12890] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ahmad S. Ma'abreh
- Agricultural Engineering; King Saud University; Riyadh Saudi Arabia
- Biosystems Engineering; Jordan University of Science and Technology; Irbid Jordan
| | - Khalid M. Abu-Salah
- Department of Nanomedicine; King Abdullah International Medical Research Center/King Saud bin Abdulaziz University for Health Sciences; King Abdulaziz Medical City, PO Box 3660, Riyadh 11481
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14
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Liu S, Lin L, Shen M, Wang W, Xiao Y, Xie J. Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch. Int J Biol Macromol 2018; 118:945-951. [DOI: 10.1016/j.ijbiomac.2018.06.178] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2018] [Revised: 05/26/2018] [Accepted: 06/28/2018] [Indexed: 01/24/2023]
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15
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Zheng J, Liu M, Zhang M, Kan J, Zhang F. Effects of Pectin on the Pasting, Rheological, and Textural Properties of Lotus Root Starch. STARCH-STARKE 2018. [DOI: 10.1002/star.201700347] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Jiong Zheng
- College of Food Science; Southwest University; Chongqing 400715 China
- Chongqing Engineering Research Center of Regional Food; Chongqing 400715 China
| | - Min Liu
- College of Food Science; Southwest University; Chongqing 400715 China
| | - Meixia Zhang
- School of Forestry and Life Science; Chongqing University of Arts and Sciences; Chongqing 402160 China
| | - Jianquan Kan
- College of Food Science; Southwest University; Chongqing 400715 China
- Chongqing Engineering Research Center of Regional Food; Chongqing 400715 China
| | - Fusheng Zhang
- College of Food Science; Southwest University; Chongqing 400715 China
- Chongqing Engineering Research Center of Regional Food; Chongqing 400715 China
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16
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Physicochemical properties of maize and sweet potato starches in the presence of cellulose nanocrystals. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.037] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Zhang X, Li R, Kang H, Luo D, Fan J, Zhu W, Liu X, Tong Q. Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage. PLoS One 2017; 12:e0190180. [PMID: 29284007 PMCID: PMC5746243 DOI: 10.1371/journal.pone.0190180] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Accepted: 12/08/2017] [Indexed: 11/19/2022] Open
Abstract
The effects of low molecular sugars (sucrose, glucose and trehalose) on the retrogradation of tapioca starch (TS) gels stored at 4°C for different periods were examined with different methods. Decrease in melting enthalpy (ΔHmelt) were obtained through differential scanning calorimetry analysis. Analysis of decrease in crystallization rate constant (k) and increase in semi-crystallization time (τ1/2) results obtained from retrogradation kinetics indicated that low molecular sugars could retard the retrogradation of TS gels and further revealed trehalose as the best inhibitor among the sugars used in this study. Fourier transform infrared (FTIR) analysis indicated that the intensity ratio of 1047 to 1022 cm-1 was increased with the addition of sugars in the order of trehalose > sucrose > glucose. Decrease in hardness parameters and increase in springiness parameters obtained from texture profile analysis (TPA) analysis also indicated that low molecular sugars could retard the retrogradation of TS gels. The results of FTIR and TPA showed a consistent sugar effect on starch retrogradation with those of DSC and retrogradation kinetics analysis.
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Affiliation(s)
- Xiaoyu Zhang
- College of Food and Bioengineering, Henan University of Science and Technology, Henan Luoyang, China
| | - Rongfang Li
- College of Chemistry and Chemical Engineering, Luoyang Normal University, Luoyang, China
| | - Huaibin Kang
- College of Food and Bioengineering, Henan University of Science and Technology, Henan Luoyang, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science and Technology, Henan Luoyang, China
| | - Jinling Fan
- College of Food and Bioengineering, Henan University of Science and Technology, Henan Luoyang, China
| | - Wenxue Zhu
- College of Food and Bioengineering, Henan University of Science and Technology, Henan Luoyang, China
| | - Xinfang Liu
- College of Chemistry and Chemical Engineering, Luoyang Normal University, Luoyang, China
| | - Qunyi Tong
- School of Food Science and Technology, Jiangnan University, Jiangsu Wuxi, China
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18
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Zhou DN, Zhang B, Chen B, Chen HQ. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch. Food Chem 2017; 230:516-523. [DOI: 10.1016/j.foodchem.2017.03.088] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2017] [Revised: 03/09/2017] [Accepted: 03/14/2017] [Indexed: 11/16/2022]
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19
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Xing Q, Hou C, Zhang Z, Han K, Yan Q, Luo J. Comparative study on the physicochemical properties of pea, chickpea, and wheat starch gels in the presence of sweeteners. STARCH-STARKE 2017. [DOI: 10.1002/star.201600287] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Qinhui Xing
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Chuanli Hou
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Zhengmao Zhang
- College of Agronomy; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Ke Han
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Qiaozhen Yan
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Jia Luo
- College of Horticulture; Northwest A&F University; Yangling, Shaanxi P. R. China
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