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Niu Z, Li M, Hou X, Qiao D, Cheng Z, Zhang L, Zhang B. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure. Int J Biol Macromol 2023; 251:126362. [PMID: 37597637 DOI: 10.1016/j.ijbiomac.2023.126362] [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: 04/15/2023] [Revised: 07/01/2023] [Accepted: 08/14/2023] [Indexed: 08/21/2023]
Abstract
Kudzu is usually consumed at different growth years, yet the influences of growth years on its multi-scale structures and physicochemical features have not been fully disclosed. In this study, those influences occurred on kudzu starches (KS2, KS10, KS30 and KS50, isolated using precipitation method) were investigated. The granules size, crystallinity, short-range ordered structure, amylose content, intermediate and longer amylose chains reduced but the average thickness of crystalline lamella increased as the rise of growth years. KS2 had lower content of defective crystal structure and higher content of near-perfect crystal structure. Those signified that bulk density of molecules packing into starch substrate was higher for KS2, which was not beneficial for water molecules and enzymes entering into starch granules and thus elevated pasting temperature and reduced digestion rate. Besides, reduced proportions of defective ordered structures and enhanced lipid-amylose complex also reduced digestion rate. Both the peak and breakdown viscosity were in order of KS2 > KS10 > KS30 ≈ KS50. And KS2, KS10, and KS30 exhibited enhanced retrogradation tendency during cooling than KS50 as evidenced by the relative higher setback viscosity. Those results are favor for rational screen and usage of kudzu starch resources with different growth years for food applications.
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Affiliation(s)
- Zhiyong Niu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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2
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He R, Li S, Zhao G, Zhai L, Qin P, Yang L. Starch Modification with Molecular Transformation, Physicochemical Characteristics, and Industrial Usability: A State-of-the-Art Review. Polymers (Basel) 2023; 15:2935. [PMID: 37447580 DOI: 10.3390/polym15132935] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/23/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
Starch is a readily available and abundant source of biological raw materials and is widely used in the food, medical, and textile industries. However, native starch with insufficient functionality limits its utilization in the above applications; therefore, it is modified through various physical, chemical, enzymatic, genetic and multiple modifications. This review summarized the relationship between structural changes and functional properties of starch subjected to different modified methods, including hydrothermal treatment, microwave, pre-gelatinization, ball milling, ultrasonication, radiation, high hydrostatic pressure, supercritical CO2, oxidation, etherification, esterification, acid hydrolysis, enzymatic modification, genetic modification, and their combined modifications. A better understanding of these features has the potential to lead to starch-based products with targeted structures and optimized properties for specific applications.
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Affiliation(s)
- Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, 48 Wenhui East Road, Yangzhou 225009, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Peng Qin
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
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3
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Liu Y, Li M, Jiang D, Guan E, Bian K, Zhang Y. Superheated steam processing of cereals and cereal products: A review. Compr Rev Food Sci Food Saf 2023; 22:1360-1386. [PMID: 36789799 DOI: 10.1111/1541-4337.13114] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/27/2022] [Accepted: 01/14/2023] [Indexed: 02/16/2023]
Abstract
The concept of superheated steam (SS) was proposed over a century ago and has been widely studied as a drying method. SS processing of cereals and cereal products has been extensively studied in recent years for its advantages of higher drying rates above the inversion temperature, oxygen-free environment, energy conservation, and environmental protection. This review provides a brief introduction to the history, principles, and classification of SS. The applications of SS processing in the drying, enzymatic inactivation, sterilization, mycotoxin degradation, roasting, and cooking of cereals and cereal products are summarized and discussed. Moreover, the effects of SS processing on the physicochemical properties of cereals and the qualities of cereal foods are reviewed and discussed. The applications of SS for cereal processing and its effects on cereal properties have been extensively studied; however, issues such as the browning of cereal foods, thermal damage of starch, protein denaturation, and nutrition loss have not been comprehensively studied. Therefore, further studies are required to better understand the mechanism of the quality changes caused by SS processing and to expand the fields of application of SS in the cereal processing industry. This review enhances the understanding of SS processing and presents theoretical suggestions for promoting SS processing to improve the safety and quality of cereals and cereal products.
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Affiliation(s)
- Yuanxiao Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Mengmeng Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Di Jiang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Erqi Guan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Ke Bian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Yingquan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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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.
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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
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Jia WT, Yang Z, Guo XN, Zhu KX. Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage. Foods 2021; 10:1348. [PMID: 34207984 PMCID: PMC8230670 DOI: 10.3390/foods10061348] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/05/2021] [Accepted: 06/09/2021] [Indexed: 11/30/2022] Open
Abstract
Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of DWWN are easily affected. This study explored the effect of superheated steam treatment (SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s) on the lipid stability of DWWN. The lipase, lipoxygenase and peroxidase of the DWWN treated with superheated steam were completely passivated during storage. After 12 weeks of storage, the fatty acid value of DWWN increased by 35.1, 17.9, 15.9, 24.6 mg NaOH/100 g in the groups of control, SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s, respectively; whereas the content of UFAs decreased by 13.5%, 6.8%, 5.4%, and 2.7%, respectively. The content of 2-pentylfuran in the SST-155 °C-10 s, SST-170 °C-10 s, SST-190 °C-5 s group was 0.7, 0.6, and 0.4-fold than that of the control group, respectively. In addition, the total tocopherol and total volatile compounds of the SST-190 °C-5 s group were 2.4 and 0.7-fold than that of the control group, respectively. Therefore, SST should be a new technology that can improve the lipid stability of DWWN.
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Affiliation(s)
| | | | | | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; (W.-T.J.); (Z.Y.); (X.-N.G.)
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6
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Jia WT, Yang Z, Guo XN, Zhu KX. Effect of superheated steam treatment on the lipid stability of whole wheat flour. Food Chem 2021; 363:130333. [PMID: 34139517 DOI: 10.1016/j.foodchem.2021.130333] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 06/02/2021] [Accepted: 06/05/2021] [Indexed: 10/21/2022]
Abstract
This study aimed to investigate the effect of superheated steam treatment (SST) on lipid stability of whole wheat flour (WWF) during storage. After SST, the lipase and peroxidase of WWF were inactivated, and lipoxygenase activity was lower than 5% of its initial value. The total tocopherols decreased slightly in all SST groups, especially it only decreased by 1.1% at 190 °C for 5 s. Furthermore, the increase of fatty acid value in the control group was over 100-fold than that of the SST groups during storage. The unsaturated fatty acids and total tocopherols in WWF decreased gradually, but the decrease was alleviated by SST at 190 °C for 5 s. After storage, the relative content of hexanal and 2-pentylfuran in the SST groups were 4 and 0.3-fold than those in the control group, respectively. Thus, SST may be a potential approach to stabilise the quality of WWF.
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Affiliation(s)
- Wan-Ting Jia
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Zhen Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
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7
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Kim AN, Rahman MS, Lee KY, Choi SG. Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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8
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Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106377] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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9
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Guo B, Wang Y, Pang M, Wu J, Hu X, Huang Z, Wang H, Xu S, Luo S, Liu C. Annealing treatment of amylose and amylopectin extracted from rice starch. Int J Biol Macromol 2020; 164:3496-3500. [DOI: 10.1016/j.ijbiomac.2020.08.245] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 08/07/2020] [Accepted: 08/31/2020] [Indexed: 10/23/2022]
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10
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Guo B, Wu J, Hu X, Luo S, Wang H, Xu S, Huang Z, Liu C. Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches. STARCH-STARKE 2020. [DOI: 10.1002/star.201900251] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Baozhong Guo
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Jianyong Wu
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Haoqiang Wang
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunqian Xu
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Zhaohua Huang
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
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