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Du J, Qi Y, Liu S, Xu B. Potential relation between starch granule-associated proteins and retrogradation properties of buckwheat starch. Int J Biol Macromol 2024; 265:130686. [PMID: 38460638 DOI: 10.1016/j.ijbiomac.2024.130686] [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: 11/07/2023] [Revised: 02/05/2024] [Accepted: 03/05/2024] [Indexed: 03/11/2024]
Abstract
To elucidate the effect of starch granule-associated proteins (SGAPs) on retrogradation properties of buckwheat starch, the retrogradation properties of Tartary buckwheat starch (TBS) and common buckwheat starch (CBS) before and after removal of SGAPs were systematically investigated, with wheat starch (WS) as reference. A significant decrease in gel strength of starches and density of starch aggregates were observed after removing SGAPs. The results were in line with the changes in retrogradation enthalpy of starches and short-range ordered structure of starch aggregates. After removing SGAPs, the retrogradation enthalpy of TBS decreased from 4.16 J/g to 3.74 J/g, CBS decreased from 4.05 J/g to 3.35 J/g and WS decreased from 3.27 J/g to 2.81 J/g, respectively. Taken together the results of LF-NMR, FTIR and rheological analysis, it can be concluded that SGAPs could promote the hydrogen bond interactions between starch molecules by competitively binding with water molecules, enhancing the rearrangement of starch molecules and forming a more ordered structure. Overall, the study suggested that the presence of SGAPs could enhanced the interaction between starch molecules chains, thus accelerated the retrogradation process. The research results provide more information about SGAPs in buckwheat starch and support further study for manipulation of starch properties.
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Affiliation(s)
- Jin Du
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu Province 225127, China; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Yajing Qi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Shuyi Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
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2
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Almeida RLJ, Santos NC, Muniz CES, da Silva Eduardo R, de Almeida Silva R, Ribeiro CAC, da Costa GA, de Figueiredo MJ, Galdino PO, Dos Santos ES. Red rice starch modification - Combination of the non-thermal method with a pulsed electric field (PEF) and enzymatic method using α-amylase. Int J Biol Macromol 2023; 253:127030. [PMID: 37742893 DOI: 10.1016/j.ijbiomac.2023.127030] [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: 05/11/2023] [Revised: 09/13/2023] [Accepted: 09/21/2023] [Indexed: 09/26/2023]
Abstract
The objective of this study was to investigate the dual modification of red rice starch using pulsed electric field (PEF) and α-amylase, focusing on morpho-structural, thermal, and viscoamylographic properties. Native starch (Control) underwent various treatments: PEF at 30 kV cm-1 (PEF30), α-amylase at 9.0 U mg-1 (AA0), and a combination of both (PEF30 + α and α + PEF30). The PEF30 + α treatment exhibited the highest degree of digestion (10.66 %) and resulted in morphological changes in the starch granules, which became elongated and curved, with an increased average diameter of 50.49 μm compared to the control. The starch was classified as type A, with a maximum reduction in crystallinity of up to 21.17 % for PEF30. The deconvolution of FT-IR bands indicated an increase in the double helix degree (DDH) for PEF30 and AA0, while the degree of order (DO) was reduced for PEF30, AA0, and PEF30 + α. DSC analysis revealed significant modifications in gelatinization temperatures, particularly for PEF30, and these changes were supported by a reduction in gelatinization enthalpy (ΔH) of up to 28.05 % for AA0. These findings indicate that both individual and combined treatments promote a decrease in starch gelatinization and facilitate the process, requiring less energy. Differences were observed between the formulations subjected to single and alternating dual treatments, highlighting the influence of the order of PEF application on the structural characteristics of starch, especially when applied before the enzymatic treatment (PEF + α). Regarding the viscoamylographic parameters, it was observed that AA0 presented higher values than the control, indicating that α-amylase enhances the firmness of the paste. The double modification with PEF + α was more effective in reducing syneresis and starch retrogradation, leading to improvements in paste properties. This study provided significant insights into the modification of red rice starch using an efficient and environmentally friendly approach.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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Zhao K, Jia Z, Hou L, Xiao S, Yang H, Ding W, Wei Y, Wu Y, Wang X. Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharides. Int J Biol Macromol 2023; 253:127431. [PMID: 37838130 DOI: 10.1016/j.ijbiomac.2023.127431] [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: 06/30/2023] [Revised: 08/24/2023] [Accepted: 10/11/2023] [Indexed: 10/16/2023]
Abstract
The anti-aging effects of two anionic polysaccharides AG (sodium alginate)/SSPS (soluble soybean polysaccharide) and WS (wheat starch) were evaluated, and their different mechanisms were explored. The rheological properties, gelatinization properties and aging properties were characterized. The addition of AG and SSPS changed the gelatinization parameters of WS, decreased the peak viscosity, breakdown viscosity and setback viscosity, and enhanced the fluidity of the gel system. Additionally, the starch molecular orderliness experiment showed that the relative crystallinity of starch gels decreased with the increase in AG and SSPS concentrations, indicating that the rearrangement of amylopectin was disturbed, which inhibited the cross-linking of starch molecules. The water state analysis showed that the hydrophilicity of AG and SSPS and their interactions with starch molecules influenced the relaxation behavior of water protons in the gel system in a concentration-dependent manner. In conclusion, the addition of AG and SSPS could significantly inhibit the aging of WS gels, probably due to the competition effect of AG and SSPS on water and the interaction with starch molecules. The present study results would provide new theoretical insights into WS-based food research.
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Affiliation(s)
- Kaifeng Zhao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Ziyang Jia
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Lili Hou
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Heng Yang
- Angel Yeast Co., Ltd., 168 Chengdong Avenue, Yichang, Hubei, China
| | - Wenping Ding
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yanmei Wei
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
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4
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Long L, Lv L, Qiu J, Sun D, Wei S, Wan X, Gao C. Comprehensive evaluation of fruit quality for premium Wangmo Castanea mollissima plants. PLoS One 2023; 18:e0295691. [PMID: 38085713 PMCID: PMC10715654 DOI: 10.1371/journal.pone.0295691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Accepted: 11/23/2023] [Indexed: 12/18/2023] Open
Abstract
In this study, the fruit phenotype and quality of 32 superior Wangmo Castanea mollissima plants (designated GM1 to GM32) were examined to identify the trait characteristics of different cluster groups and germplasms with excellent comprehensive performance. The goal was to provide a theoretical basis and research foundation for collecting high-quality germplasm resources and breeding superior cultivars of Wangmo C. mollissima. Ten fruit phenotypic traits and 13 quality traits were measured and analyzed in these 32 superior Wangmo C. mollissima plants. Cluster analysis and principal component analysis (PCA) were used to perform a comprehensive evaluation. Extremely significant positive correlations (P<0.01) were observed for 15 pairs of fruit phenotypic and quality traits, and significant positive correlations (P<0.05) were observed for 16 pairs of traits. Highly significant negative correlations (P<0.01) were observed for 4 pairs of fruit phenotypic and quality traits, and significant negative correlations (P<0.05) were observed for 15 pairs. The plants were divided into three groups by cluster analysis: the first group had large fruits and good fruit quality, the second group had small fruits and poor fruit quality, and the third group had medium-sized fruits with a high starch content. Four principal components were extracted from the 23 traits by PCA, contributing 76.23% of the variance. The ten plants with the highest comprehensive quality were GM32, GM31, GM29, GM1, GM8, GM17, GM10, GM30, GM3 and GM28. The results of this study provide a reference for the development and utilization of Wangmo C. mollissima germplasm resources.
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Affiliation(s)
- Li Long
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Guiyang, 550025, China
| | - Lingling Lv
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Guiyang, 550025, China
| | - Jie Qiu
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Guiyang, 550025, China
| | - Dongchan Sun
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Guiyang, 550025, China
| | - Shangfeng Wei
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Guiyang, 550025, China
| | - Xianqin Wan
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Guiyang, 550025, China
| | - Chao Gao
- Institute for Forest Resources and Environment of Guizhou, Key Laboratory of Forest Cultivation in Plateau Mountain of Guizhou Province, College of Forestry, Guizhou University, Guiyang, 550025, China
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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6
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Qiu Z, Chen L, Rao C, Zheng B. Starch-guar gum-ferulic acid molecular interactions alter the ordered structure and ultimate retrogradation properties and in vitro digestibility of chestnut starch under extrusion treatment. Food Chem 2023; 416:135803. [PMID: 36881961 DOI: 10.1016/j.foodchem.2023.135803] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/10/2023] [Accepted: 02/24/2023] [Indexed: 03/02/2023]
Abstract
Molecular interactions among starch and multiple-components during food processing determine the retrogradation properties and digestibility of starch. Here, the effects of starch-guar gum (GG)-ferulic acid (FA) molecular interactions on retrogradation properties, digestibility and ordered structural changes of chestnut starch (CS) under extrusion treatment (ET) were investigated by structural analysis and quantum chemistry. Due to the entanglement behaviors and hydrogen bond interactions, GG could inhibit the formation of helical and crystalline structures of CS. When FA was introduced simultaneously, FA could weaken the interactions between GG and CS as well as enter the spiral cavity of starch to increase the single/double helix and V-type crystalline structures while reducing A-type crystalline. Based on the above structural changes, ET with starch-GG-FA molecular interactions resulted in resistant starch content of 20.31% and anti-retrogradation rate of 42.98% for 21-day storage. Overall, the results could provide basic data for creation of chestnut-based food with higher value.
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Affiliation(s)
- Zhipeng Qiu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Chenlu Rao
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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7
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Bhat MS, Arya SS. Esterified unpopped foxnut (Euryale ferox) starch: molecular and rheological characterization. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2492-2501. [PMID: 36628471 DOI: 10.1002/jsfa.12440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 11/29/2022] [Accepted: 01/11/2023] [Indexed: 06/17/2023]
Abstract
BACKGROUND Acetylated-based starches are broadly used in the food industry as emulsifiers, and as thickening and film-forming agents. Better understanding of the structural and rheological parameters would facilitate the selection of optimal acetylated starches for particular applications. Nuclear magnetic resonance (1 H-NMR), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) patterns, and rheological properties, including elasticity (G'), loss (G") moduli, complex viscosity (η*) and study shear stress (δ), were determined for acetylated fox nut starch (FNS) samples. RESULTS The degree of substitution (DS) varied significantly with increasing acetyl concentration from 2-6%. Nuclear magnetic resonance analysis of acetylated FNS showed an additional chemical shift at 2.08 ppm in comparison with native FNS, confirming the linking of the H or the -OCH3 group. The acetylated FNS starches showed better short-range ordering of molecules, as confirmed by FTIR. A significant increase in the functional and gelatinization properties with increasing acetyl concentration was observed. The power law parameters (n, K) and dynamic moduli (G' and G") increased with increasing acetyl concentration and presented shear thinning behavior. The gelatinization peak temperature and enthalpy decreased with increasing acetyl concentration. CONCLUSION The observed DS below 2.5 would mean safe food consumption and the significant alteration of functional and structural properties with varying acetyl content will extend the use of FNS in food and allied industries. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mohmad Sayeed Bhat
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
| | - Shalini S Arya
- Food Engineering and Technology Department, Institute of Chemical Technology, Mumbai, India
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Hu N, Tang E, Wang S, Yuan M, Liu S, Chu X, Xing X, Liu X, Jewell L. Characterization of chestnut starch acetate with different degrees of substitution. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2023. [DOI: 10.1515/ijfe-2022-0320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
Abstract
Abstract
Chestnut starch acetates (CSA) with different degrees of substitution (DS) were prepared. The structure and physicochemical properties of CSA were then determined, with scanning electron microscopy showing that most of the CSA granules were damaged and dented, and adhered with increased in DS. X-ray diffraction results indicated that the crystal form of CS and CSA was type C. Chemical structure analysis showed that the starch molecule was grafted with acetyl groups. The transparency, freeze–thaw stability, solubility and swelling power of CSA improved with an increase in DS. The viscosity and stability of CSA were significantly improved and pasting temperatures reduced compared with native CS. The cohesion, hardness, gumminess, chewiness and springiness of CSA decreased with an increase in DS, whereas adhesiveness increased. By comparing the properties of CSA with different DS, a new option was provided for the application of renewable natural polymer CSA in food fields.
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Affiliation(s)
- Na Hu
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
- Institute for the Development of Energy for African Sustainability, University of South Africa , Private Bag X6 , Florida 1710 , South Africa
| | - Erjun Tang
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Shuo Wang
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Miao Yuan
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Shaojie Liu
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Xiaomeng Chu
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Xuteng Xing
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Xinying Liu
- Institute for the Development of Energy for African Sustainability, University of South Africa , Private Bag X6 , Florida 1710 , South Africa
| | - Linda Jewell
- Department of Chemical Engineering , University of South Africa , Private Bag X6 , Florida 1710 , South Africa
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9
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Ge X, Hu Y, Shen H, Liang W, Sun Z, Zhang X, Ospankulova G, Muratkhan M, Kh KZ, Li W. Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley. Food Chem 2023; 404:134674. [DOI: 10.1016/j.foodchem.2022.134674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/19/2022] [Accepted: 10/15/2022] [Indexed: 11/22/2022]
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10
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Xie Q, Liu X, Liu H, Zhang Y, Xiao S, Ding W, Lyu Q, Fu Y, Wang X. Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch. Int J Biol Macromol 2023; 229:363-371. [PMID: 36581041 DOI: 10.1016/j.ijbiomac.2022.12.253] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.
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Affiliation(s)
- Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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11
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Zhang S, Wang L, Fu Y, Jiang JC. Bioactive constituents, nutritional benefits and woody food applications of Castanea mollissima: A comprehensive review. Food Chem 2022; 393:133380. [DOI: 10.1016/j.foodchem.2022.133380] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 05/29/2022] [Accepted: 05/31/2022] [Indexed: 01/14/2023]
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12
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Nutritional biology of chestnuts: A perspective review. Food Chem 2022; 395:133575. [DOI: 10.1016/j.foodchem.2022.133575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 03/30/2022] [Accepted: 06/23/2022] [Indexed: 11/15/2022]
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13
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Effect of enzymatic hydrolysis on digestibility and morpho-structural properties of hydrothermally pre-treated red rice starch. Int J Biol Macromol 2022; 222:65-76. [PMID: 36108753 DOI: 10.1016/j.ijbiomac.2022.09.089] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/06/2022] [Accepted: 09/09/2022] [Indexed: 11/23/2022]
Abstract
The objective of this work was to evaluate the effects of enzymatic hydrolysis on digestibility and morphological and structural properties of hydrothermally pre-treated (HPT) red rice starch. The pre-treatments were performed in autoclave and cooking for the modification of rice grains and native starch. In vitro starch digestibility was performed consecutively and semi-simultaneously using α-amylase and amyloglucosidase. A first-order mathematical model was used to adjust the hydrolysis kinetic data, which made it possible to calculate the surface area, hydrolysis index, and glycemic index of the starch. Scanning electron microscopy images (SEM), Fourier transform infrared (FTIR) spectra and X-ray diffraction (XRD) were also performed to investigate the characteristics of the post-hydrolysis starch samples. The autoclaved starch HSS-A3, which was subjected to 121 °C/1.08 bar for 10 min, showed the highest in vitro digestibility values (80.08 %). Both starch samples showed increase of particle size and enzymatic digestibility after HPT. FTIR spectra of the starch samples showed that there was no appearance of new functional groups. However, XRD evidenced that HPT changed the intensity of the peaks and the type of crystallinity was changed for autoclaved starch (A3) from type A to Vh, with crystallinity ranging from 21.71 % to 26.42 %. The semi-simultaneous approach showed more advantages due to the highest in vitro digestibility as well as reducing the processing time and use of reagents.
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14
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Ghalambor P, Asadi G, Mohammadi Nafchi A, Seyedin Ardebili SM. Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch. Food Sci Nutr 2022; 10:2285-2299. [PMID: 35844929 PMCID: PMC9281924 DOI: 10.1002/fsn3.2837] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 02/28/2022] [Accepted: 03/07/2022] [Indexed: 11/07/2022] Open
Abstract
The aim of this study was to evaluate the characteristics of dually modified sago starch by acid hydrolysis (AH)-hydroxypropylation (HP). For this purpose, sago starch was modified with the combination by AH (5-20 h hydrolysis times) followed by HP (5%-25% ratio of propylene oxide) processes. The results showed that the dual modification of the sago starch structure didn't have a significant effect on the size of starch granules, and the granule size was in the range of 0.005-0.151 µm; however, the pasting properties and the glass transition temperature decreased significantly (p < .05). Increasing the level of propylene oxide from 5% to 25% caused a significant increase in the substitution degree (DS) and swelling ability of starches and reduced the syneresis, while with increasing acid hydrolysis time from 5 h to 20 h, starch swelling decreased and syneresis increased (p < .05). AH process at high hydrolysis times (20 h) increased the gelatinization temperatures and decreased retrogradation temperatures. Increasing the level of propylene oxide in both single and dual modification reduced the temperatures and enthalpy of gelatinization and retrogradation of sago starch. In summary, dually modified sago starch has a great potential to use in specific food products such as frozen dough or frozen bakery products.
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Affiliation(s)
- Pantea Ghalambor
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Gholamhassan Asadi
- Department of Food Science and Technology, Science and Research BranchIslamic Azad UniversityTehranIran
| | - Abdorreza Mohammadi Nafchi
- Department of Food Science and Technology, Damghan BranchIslamic Azad UniversityDamghanIran
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
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15
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Ge X, Guo Y, Zhao J, Zhao J, Shen H, Yan W. Dielectric barrier discharge cold plasma combined with cross-linking: An innovative way to modify the multi-scale structure and physicochemical properties of corn starch. Int J Biol Macromol 2022; 215:465-476. [PMID: 35714867 DOI: 10.1016/j.ijbiomac.2022.06.060] [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: 02/20/2022] [Revised: 05/18/2022] [Accepted: 06/10/2022] [Indexed: 11/28/2022]
Abstract
Cold plasma is a low-cost, simple and green method for starch modification. In the present study, the impact of corn starch modification by cold plasma (CP, 1, 3 and 9 min), sodium trimetaphosphate/sodium tripolyphosphate (CL, 1 %, 5 % and 10 %) and their combination were investigated. CP-pretreatment had enhancement of phosphorus content and substitution degree. Neither CP nor CL destroyed the starch granules morphology. Instead, CP induced more short-chain to better rearrange the starch during the crosslinking process, which improved the efficiency of the crosslinker in the subsequent crosslinking process. Therefore, compared with CL or CP, the thermal transition temperatures increased after CP pretreatment, while the amylose content, relative crystallinity, swelling power, and △H decreased. Meanwhile, CP-pretreatment changed the internal structure of the CL-starch so that it showed the lowest enzymatic digestibility. CP pretreatment provides a promising way to improve cross-linked starch's structure, properties, and efficiency.
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Affiliation(s)
- Xiangzhen Ge
- 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
| | - Huishan Shen
- 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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16
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One-Step Synthesis of Cross-Linked Esterified Starch and Its Properties. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12084075] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Cross-linked esterified starch (CES) was prepared using a one-step method, where maize starch was selected as the raw material, sodium trimetaphosphate as the cross-linking agent, and acetic anhydride as the esterifying agent, respectively. A response surface experiment was systematically conducted for analyzing the correlation of the experimental variables (cross-linked temperature, pH, reaction time, sodium trimetaphosphate and acetic anhydride dosage) and properties of the product (peak and final viscosity). The Brabender viscosity, freeze-thaw stability, shearing resistance, and acid tolerance of the cross-linked acetylated dual modified starch were studied under different conditions of crosslinking degree and acetyl content. Meanwhile, the granular structure and morphology of the modified starch were analyzed. The results indicated that: after cross-linked acetylated dual modification, the starch had a distinct birefringence and granular structure, along with the creation of new carbonyl groups. The low degree of crosslinking and high acetyl contents were beneficial to the viscosity, which was significantly increased at both low and high temperatures. Moreover, the freeze-thaw stability of CES was elevated sharply after five cycles. In addition, CES displayed increased shear and acid tolerance compared to the original waxy maize, and their lowest differences between waxy maize and CES were only 0.62% and 0.59%, respectively. In summary, a novel method for starch modification was provided, and the synthesized CES was suggested to have exceptional performance for the food industry.
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17
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Chakraborty I, N P, Mal SS, Paul UC, Rahman MH, Mazumder N. An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02761-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractNative starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life.
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18
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Bangar SP, Ashogbon AO, Singh A, Chaudhary V, Whiteside WS. Enzymatic modification of starch: A green approach for starch applications. Carbohydr Polym 2022; 287:119265. [DOI: 10.1016/j.carbpol.2022.119265] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 02/14/2022] [Accepted: 02/15/2022] [Indexed: 11/02/2022]
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19
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Structural and functional properties of chestnut starch based on high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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20
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Soni R, Hsu YI, Asoh TA, Uyama H. Synergistic effect of hemiacetal crosslinking and crystallinity on wet strength of cellulose nanofiber-reinforced starch films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106956] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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VELASQUEZ Barreto FFLUKER, Bello-Pérez LA. Chemical, Structural, Technological Properties and Applications of Andean Tuber Starches: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1933022] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Frank FLUKER VELASQUEZ Barreto
- Instituto de Investigación, Universidad Católica Los Angeles de Chimbote, Chimbote, Perú
- Escuela Profesional de Ingeniería Agroindustrial, Facultad de Ciencias Agrarias, Universidad Nacional Autónoma de Chota, Chota, Perú
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22
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Oh SM, Park CS, Kim YR, Baik MY. Preparation and characterization of self-assembled short-chain glucan aggregates (SCGAs) derived from various starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106517] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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23
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Hu N, Li L. Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Na Hu
- Asset and Laboratory Management Office Hebei University of Science and Technology Shijiazhuang PR China
| | - Luning Li
- Assets Equipment Management Office Shijiazhuang University Shijiazhuang PR China
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24
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Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106286] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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25
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Bae JE, Hong JS, Baik MY, Choi HD, Choi HW, Kim HS. Impact of starch granule-associated surface and channel proteins on physicochemical properties of corn and rice starches. Carbohydr Polym 2020; 250:116908. [DOI: 10.1016/j.carbpol.2020.116908] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2020] [Revised: 08/02/2020] [Accepted: 08/04/2020] [Indexed: 11/28/2022]
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26
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Starch Retrogradation in Rice Cake: Influences of Sucrose Stearate and Glycerol. Foods 2020; 9:foods9121737. [PMID: 33255817 PMCID: PMC7759983 DOI: 10.3390/foods9121737] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/23/2020] [Accepted: 11/24/2020] [Indexed: 11/16/2022] Open
Abstract
Retrogradation properties and kinetics of rice cakes with the addition of glycerol (GLY) and sucrose fatty acid ester (SE) were investigated. In hardness, both rice cakes with glycerol (RGLY) and rice cakes with sucrose fatty acid ester (RSE) showed lower initial hardening compared with the control for up to 5 days. X-ray diffraction (XRD) pattern of RSE showed a B+V-type pattern, and the relative crystallinity showed that GLY and SE lowered the initial and final crystallization of rice cake. Both GLY and SE affected the retrogradation enthalpy, glass transition temperature, and ice melting enthalpy in differential scanning calorimeter (DSC). However, 1H NMR relaxation time (T2) of rice cake decreased regardless of additives. From these results, the addition of glycerol and sucrose stearate inhibits the retrogradation process of rice cakes, which will solve industrial problems. Applying the Avrami equation for retrogradation kinetics of rice cake was suitable in XRD and DSC with high coefficient of determination (0.9 < R2). Meanwhile, the other retrogradation index improved the R2 when the exponential rise to maximum equation was used. This suggests that there is an alternative of Avrami equation to predict the retrogradation.
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Yeum JH, Choi HW, Kim HY, Oh SM, Bae JE, Ye SJ, Baik MY. Effect of hydrothermal treatment on physicochemical properties of amorphous granular potato starch (AGPS). Int J Biol Macromol 2020; 168:816-822. [PMID: 33242554 DOI: 10.1016/j.ijbiomac.2020.11.145] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 11/17/2022]
Abstract
Using restructuring technology, A- or B-type crystalline granular potato starch was produced from amorphous granular potato starch (AGPS). AGPS was prepared using ethanol-heat processing, and hydrothermal treatments were performed with different moisture contents (18, 29, 200% d.b.) and temperatures (4, 25, 40, 60, 80 °C) for 3 weeks. AGPS showed no endothermic peak in a DSC thermogram, while hydrothermally treated AGPS (HAGPS) revealed endothermic peaks. In X-ray diffraction, AGPS displayed an amorphous pattern, and HAGPS displayed A- or B-type crystalline patterns depending on treatment temperature and moisture content. Neither AGPS nor HAGPS had typical RVA pasting curves, and their viscosities gradually increased. Raman spectroscopy and FT-IR confirmed that ordered structure and crystalline regions increased in HAGPS. Resistant starch (RS) and slowly digestible starch (SDS) contents of HAGPS increased but rapidly digestible starch (RDS) content decreased compared to AGPS. These results elucidated that hydrothermal treatment could change the physicochemical properties of AGPS and produce an identical material, such as granular potato starch with A-type and B-type crystalline granular potato starch.
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Affiliation(s)
- Jin Hwa Yeum
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, College of Medical Sciences, Jeonju University, 303 Cheonjam-ro, Jeonju 55069, Republic of Korea.
| | - Hui-Yun Kim
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Seon-Min Oh
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Ji-Eun Bae
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Sang-Jin Ye
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
| | - Moo-Yeol Baik
- Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Seochun 1, Yongin 446-701, Republic of Korea.
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28
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Characteristics of wheat starch-pectin hydrolysate complexes by dry heat treatment. Food Sci Biotechnol 2020; 29:1389-1399. [PMID: 32999746 DOI: 10.1007/s10068-020-00796-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 06/29/2020] [Accepted: 07/07/2020] [Indexed: 01/23/2023] Open
Abstract
The objective of this study was to characterize dry heat-induced wheat starch-pectin hydrolysate (WST/PH) complexes to develop the retrogradation-retarded starch. Native (N-) and protease-treated (P-) WST were used as starch sources. Pectin hydrolysates were mixed independently with N-WST and P-WST to a mixing ratio of 49:1 (based on total solid contents), followed by drying below 10% moisture and dry heat treatment at 130 °C for 4 h. The molar degrees of substitution (MS) was higher for WST/PH complexes than its mixtures, and apparent amylose contents decreased with their MS. Relative to WST/PH mixtures, solubilities were higher for WST/PH complexes, while swelling powers didn't differ. WST/PH complexes showed the lower degree of retrogradation, setback viscosities, slowly gelling tendency, and syneresis. These phenomena were more pronounced in WST/PH mixtures and complexes prepared with P-WST. Overall results suggest that dry heat-induced WST/PH complexes could be a potential retrogradation-retarded starch to replace chemically-modified starches.
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Deng M, Reddy CK, Xu B. Morphological, physico-chemical and functional properties of underutilized starches in China. Int J Biol Macromol 2020; 158:648-655. [PMID: 32389654 DOI: 10.1016/j.ijbiomac.2020.05.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 04/30/2020] [Accepted: 05/04/2020] [Indexed: 12/16/2022]
Abstract
In this study, starches were isolated from different non-conventional sources (acorn, black wheat, buckwheat, coix seed, jiaoyu, kuzhu, longya lily, and naked oat) cultivated in China, and their morphological, physico-chemical, and functional properties were analyzed. Among isolated starches, significant differences (p < 0.05) were observed in morphology, pasting, crystallinity, physico-chemical, and functional properties. After a comparison with commercial corn starch, all these isolated starches presented promising and unique characteristics. The XRD profile of isolated starches presented A-type (naked oat, buckwheat, coix seed, and black wheat), B-type (longya lily, acorn and jiaoyu) and C-type (kuzhu) polymorphic structures. SEM analysis revealed that the starches isolated from different sources showed distinct shapes exclusively globular, elliptic, and polygonal shapes. The high viscosity of jiaoyu and kuzhu starch pastes can be utilized to have an advantage in instant soups and sauces. Hence, the present study will improve the scientific basis on starches from different non-conventional sources, facilitate their utilization in a variety of applications.
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Affiliation(s)
- Mocang Deng
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China
| | | | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China.
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