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Li R, Ding L, Guo K, Qu J, Herburger K, Persson S, Blennow A, Zhong Y. The effects of different types of high-amylose maize starches on viscosity and digestion of acidified milk gels. Food Chem 2023; 404:134525. [DOI: 10.1016/j.foodchem.2022.134525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/23/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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Jia S, Zhao H, Tao H, Yu B, Liu P, Cui B. Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt. Int J Biol Macromol 2022; 203:10-18. [PMID: 35032494 DOI: 10.1016/j.ijbiomac.2022.01.027] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/22/2021] [Accepted: 01/06/2022] [Indexed: 11/19/2022]
Abstract
The study intended to explore the influence of corn resistant starches type III (RS3s) prepared by autoclave, debranching, and microwave heat on the rheology, structure, and viable counts of set yogurt. The rheological analysis suggested that RS3s enhanced the elastic and viscous modulus of yogurt, and that microwave-heated RS was the most effective for improving viscoelasticity. Fitting the creep data using the Burger model showed that yogurt with microwave-heated RS increased the structural strength of yogurt, which displayed the highest instantaneous and viscoelastic deformations. The confocal laser scanning microscopy and scanning electron microscopy micrographs demonstrated that autoclaved and debranched RS3s formed large fragments and disrupted the continuity of the milk protein structure; however, microwave-heated RS evenly filled the gel network and formed an interpenetrating network with proteins. The bacterial count and acidity of yogurt indicated that microwave-heated and debranched RS3s promoted the growth of lactic acid bacteria and accelerated the fermentation process of yogurt. The results of this study demonstrated that microwave-heated RS is a favorable supplement to the microstructure and rheological properties of yogurt compared with autoclaved and debranched RS3s.
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Affiliation(s)
- Shuyu Jia
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haibo Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bin Yu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China; College of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
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Sun W, Zheng Y, Chen S, Chen J, Zhang H, Fang H, Ye X, Tian J. Applications of Polysaccharides as Stabilizers in Acidified Milks. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1923732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Weixuan Sun
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
- Zhejiang University, Hangzhou, China
| | | | - Shiguo Chen
- Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Jianle Chen
- Ningbo Research Institute, Zhejiang University, Ningbo, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| | - Haitian Fang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan, China
| | - Xingqian Ye
- Zhejiang University, Hangzhou, China
- Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
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Yu B, Zheng L, Cui B, Zhao H, Liu P. The effects of acetylated distarch phosphate from tapioca starch on rheological properties and microstructure of acid-induced casein gel. Int J Biol Macromol 2020; 159:1132-1139. [DOI: 10.1016/j.ijbiomac.2020.05.049] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/20/2020] [Accepted: 05/07/2020] [Indexed: 02/01/2023]
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Román L, Matia-Merino L, Reguilón MP, Gómez M. Extruded Maize Flour as Texturizing Agent in Acid-Unheated Skim Milk Gels. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02252-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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He J, Han Y, Liu M, Wang Y, Yang Y, Yang X. Effect of 2 types of resistant starches on the quality of yogurt. J Dairy Sci 2019; 102:3956-3964. [PMID: 30827555 DOI: 10.3168/jds.2018-15562] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2018] [Accepted: 01/10/2019] [Indexed: 01/15/2023]
Abstract
This study investigated the effects of resistant starch (RS) 2 (a high-amylose corn starch) and RS3 (physically modified corn starch) on yogurt quality. Yogurt containing Bifidobacterium BB-12 was treated with RS2 or RS3 to a final concentration of 1.5%, with the control group receiving 1.5% (wt/wt) of sucrose. Multispeckle diffusing wave spectroscopy and scanning electron microscopy were used to investigate the effect of the resistant starches on the gelation process and microstructure of yogurt. The quality of the yogurt treatments was evaluated using viable counts of Bifidobacterium BB-12 and all viable cells, titratable acidity, amount of whey separation, and viscosity during storage. The resistant starches affected the progress of gelation and microstructure and decreased the decline of viable counts of Lactobacillus. Notably, RS3 effectively protected the Bifidobacterium BB-12, increased the viscosity, and decreased titratable acidity. Our results suggested that RS could improve the quality of yogurt and have a more probiotic effect. Further studies could lead to optimization in yogurt processing by mixing these 2 types of RS to determine their best usage and explore their interactions with proteins.
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Affiliation(s)
- Jun He
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
| | - Yumei Han
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China.
| | - Min Liu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
| | - Yanan Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
| | - Yang Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
| | - Xujin Yang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot 010018, China
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Corredig M, Ion Titapiccolo G, Gaygadzhiev Z, Alexander M. Rennet-induced aggregation of milk containing homogenized fat globules. Effect of interacting and non-interacting fat globules observed using diffusing wave spectroscopy. Int Dairy J 2011. [DOI: 10.1016/j.idairyj.2011.01.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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