1
|
Li J, Liu C, Wu NN, Tan B. Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels. Int J Biol Macromol 2024; 274:133174. [PMID: 38880461 DOI: 10.1016/j.ijbiomac.2024.133174] [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: 04/17/2024] [Revised: 06/11/2024] [Accepted: 06/13/2024] [Indexed: 06/18/2024]
Abstract
This study aimed to investigate the effect of the interaction of black rice anthocyanins (BRA), soluble dietary fiber from extruded rice bran (ES) and waxy rice starch (WRS) on the physicochemical properties of starch gels, including gelatinization properties, rheological properties, freeze-thaw stability, water migration, molecular structure and gel microstructure. The results showed that the pasting temperature (PT) of the mixtures was increased, and the peak viscosity (PV), trough viscosity (TV), final viscosity (FV) and setback viscosity (SV) were significantly reduced when ES and BRA were added to WRS in different proportions (ES:BRA, 4:0, 4:0.4, 4:1, 4:2, 8:0, 8:0.8, 8:2, 8:4). Both ES and BRA could enhance the viscosity of WRS gels, and ES exhibited strong ability on improving the strength of gels. The presence of ES and BRA improved the water retaining capacity of WRS gels, but weakened the freeze-thaw stability. ES, BRA and WRS formed non-covalent bonds (hydrogen bonds) through hydrophilic groups during gelatinization, which improved the gel properties. In addition, the steric hindrance formed by ES and BRA inhibited starch retrogradation. These results might contribute to the development of starch-based food formulations with good quality.
Collapse
Affiliation(s)
- Jia Li
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410018, China
| | - Chun Liu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410018, China
| | - Na-Na Wu
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
| |
Collapse
|
2
|
Yan B, Chen T, Tao Y, Zhang N, Zhao J, Zhang H, Chen W, Fan D. Fabrication, Functional Properties, and Potential Applications of Mixed Gellan-Polysaccharide Systems: A Review. Annu Rev Food Sci Technol 2024; 15:151-172. [PMID: 37906941 DOI: 10.1146/annurev-food-072023-034318] [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] [Indexed: 11/02/2023]
Abstract
Gellan, an anionic heteropolysaccharide synthesized by Sphingomonas elodea, is an excellent gelling agent. However, its poor mechanical strength and high gelling temperature limit its application. Recent studies have reported that combining gellan with other polysaccharides achieves desirable properties for food- and biomaterial-related applications. This review summarizes the fabrication methods, functional properties, and potential applications of gellan-polysaccharide systems. Starch, pectin, xanthan gum, and konjac glucomannan are the most widely used polysaccharides in these composite systems. Heating-cooling and ionic-induced cross-linking approaches have been used in the fabrication of these systems. Composite gels fabricated using gellan and various polysaccharides exhibit different functional properties, possibly because of their distinct molecular interactions. In terms of applications, mixed gellan-polysaccharide systems have been extensively used in texture modification, edible coatings and films, bioactive component delivery, and tissue-engineering applications. Further scientific studies, including structural determinations of mixed systems, optimization of processing methods, and expansion of applications in food-related fields, are needed.
Collapse
Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Tiantian Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yuan Tao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Nana Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wei Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Daming Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, China;
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| |
Collapse
|
3
|
Wang X, Li H, Liu Y, Ding S, Jiang L, Wang R. A novel edible solid fat substitute: Preparation of biphasic stabilized bigels based on glyceryl monolaurate and gellan gum. Int J Biol Macromol 2024; 263:130081. [PMID: 38423907 DOI: 10.1016/j.ijbiomac.2024.130081] [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: 10/30/2023] [Revised: 01/31/2024] [Accepted: 02/08/2024] [Indexed: 03/02/2024]
Abstract
Solid fats contribute to a delicate and pleasant flavor for food, but its excessive intake increases the risk of cardiovascular disease. Bigel is considered a promising solid fat substitute as it significantly reduces fat content while meeting consumer demands for food flavor and a balanced diet. In this study, bigels were prepared by mixing glyceryl monolaurate-based oleogel (10 wt%) and gellan gum-based hydrogel (0.8 wt%) at ratios of 1:3, 1:1, and 3:1. The microscopic results indicated that the oleogel/hydrogel ratios influenced the structure of bigels, forming oil-in-water, bi-continuous, and water-in-oil bigels with the increase of oleogel proportion, respectively. All bigels presented a semi-solid structure dominated by elasticity, and their hardness, gumminess, chewiness, and cohesiveness increased with the enhancement of hydrogel proportion. Among them, the bigels (S25:L75 and S25:H75) prepared with an oleogel/hydrogel ratio of 1:3 showed excellent freeze-thaw stability, maintaining an oil holding capacity of >95 % after three freeze-thaw cycles. Meanwhile, they also presented good oxidative stabilities, where the peroxide values and malondialdehyde contents were below 0.07 g/100 g and 1.5 mg MDA/kg at 12 d, respectively. Therefore, S25:L75 and S25:H75 are expected to be green, low-cost, healthy, and sustainable alternatives to solid fats.
Collapse
Affiliation(s)
- Xinyao Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Huan Li
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Yang Liu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, DongTing Laboratory, Changsha 410125, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Hunan Provincial Key Laboratory of Food Science and Biotechnology, Changsha 410128, China.
| |
Collapse
|
4
|
Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze-Thaw Stability of Rice Starch Gel. Foods 2022; 11:foods11162508. [PMID: 36010508 PMCID: PMC9407422 DOI: 10.3390/foods11162508] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/13/2022] [Accepted: 08/16/2022] [Indexed: 11/25/2022] Open
Abstract
Improving the gel texture and stability of rice starch (RS) by natural hydrocolloids is important for the development of gluten-free starch-based products. In this paper, the effects of guar gum and locust bean gum on the pasting, rheological properties, and freeze−thaw stability of rice starch were investigated by using a rapid visco analyzer, rheometer, and texture analyzer. Both gums can modify the pasting properties, revealed by an increment in the peak, trough, and final viscosities, and prevent the short-term retrogradation tendency of RS. Dynamic viscoelasticity measurements also indicated that the starch−gum system exhibits superior viscoelastic properties compared with starch alone, as revealed by its higher storage modulus (G′). Compared with the control, the hysteresis loop area of the guar gum-containing system and locust bean gum-containing system was reduced by 37.7% and 24.2%, respectively, indicating that the addition of gums could enhance shear resistance and structure recovery properties. The thermodynamic properties indicated that both gums retard short-term retrogradation as well as long-term retrogradation of the RS gels. Interestingly, the textural properties and freeze−thaw stability of the RS gel were significantly improved by the addition of galactomannans (p < 0.05), and guar gum was more effective than locust bean gum, which may be due to the different mannose to galactose ratio. The results provide alternatives for gluten-free recipes with improved texture properties and freeze−thaw stability.
Collapse
|
5
|
Makowska A, Dwiecki K, Kubiak P, Baranowska HM, Lewandowicz G. Polymer-Solvent Interactions in Modified Starches Pastes-Electrokinetic, Dynamic Light Scattering, Rheological and Low Field Nuclear Magnetic Resonance Approach. Polymers (Basel) 2022; 14:polym14152977. [PMID: 35893941 PMCID: PMC9331432 DOI: 10.3390/polym14152977] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/18/2022] [Accepted: 07/21/2022] [Indexed: 12/25/2022] Open
Abstract
Starch paste is a very complex dispersion that cannot be clearly classified as a solution, colloid or suspension and many factors affects its properties. As these ambiguities constitute a barrier to technological development, the aim of this study was to investigate the interaction of starch macromolecules with water by analysing the results of rheological properties, low field nuclear magnetic resonance (LF NMR), dynamic light scattering (DLS) and ζ potential analyses. Starch pastes with a concentration of 1%, prepared with distilled water and buffered to pH values of 2.5, 7.0 and 9.5 were analysed. It was proved that the pH buffering substantially decreased the values of consistency index but the pH value itself was not significant. LF NMR studies indicated that the dissolution of starch in water resulted in a reduction in spin-lattice as well as spin-spin relaxation times. Moreover, changes in relaxation times followed the patterns observed in rheological studies. Electrokinetic and DLS analyses showed that potential values are primarily influenced by the properties of the starches themselves and, to a lesser extent, by the environmental conditions. The conducted research also showed complementarity and, to some extent, substitutability of the applied research methods as well as exclusion chromatography (a method not used in this work).
Collapse
Affiliation(s)
- Agnieszka Makowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland;
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland;
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland;
- Correspondence: ; Tel.: +48-61-8466005
| |
Collapse
|
6
|
Chen T, Wu Y, Liu F, Zhang N, Yan B, Zhao J, Zhang H, Chen W, Fan D. Unusual gelation behavior of low-acetyl gellan under microwave field: Changes in rheological and hydration properties. Carbohydr Polym 2022; 296:119930. [DOI: 10.1016/j.carbpol.2022.119930] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 07/12/2022] [Accepted: 07/26/2022] [Indexed: 11/17/2022]
|
7
|
Zhang H, Zhang Y, Wang T, Wang R, Feng W. Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09739-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
8
|
Yan B, Zhao Z, Ruan H, Yu X, Zhang N, Zhao J, Zhang H, Chen W, Fan D. 3D food printing curing technology based on gellan gum. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111036] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
9
|
Wang P, Li D, Hou C, Yang T, Yang R, Gu Z, Jiang D. Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1659-1669. [PMID: 35099184 DOI: 10.1021/acs.jafc.1c07722] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
To elucidate the role of substitution of arabinoxylan (AX) in the characteristics of wheat starch, this study prepared AX with a well-defined structure by targeted enzymatic hydrolysis and comparatively investigated the effects of AX with different degrees of substitution on gelatinization and retrogradation behavior of starch. Removal of major arabinofuranosyl (Araf) of mono- or disubstituted xylopyranosyl (Xylp) of both low-molecular-weight (Mw: 62.5 kDa, Araf/Xylp: 0.61) and high-molecular-weight AX (Mw: 401.2 kDa, Araf/Xylp: 0.61) reversed the decreased gelatinization viscosity and recrystallization of amylose induced by AX to a similar extent. Upon retrogradation for 30 days, the Araf of mono- and disubstituted Xylp contributed to the water distribution and the effect depended on the molecular chain length. The C3-linked Araf of disubstituted Xylp was more involved in prohibiting the retardation of recrystallization of amylopectin, while the presence of Araf of monosubstituted Xylp might hinder the interactions between AX and amylopectin.
Collapse
Affiliation(s)
- Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dandan Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Cuidan Hou
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Tao Yang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Runqiang Yang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Zhenxin Gu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| | - Dong Jiang
- National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China
| |
Collapse
|
10
|
Teng X, Zhang M, Mujumdar AS. Strategies for controlling over-puffing of 3D-printed potato gel during microwave processing. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112508] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
11
|
Wang X, Feng T, Xia S. Saltiness perception related to salt release of surimi emulsified sausages: modulation in texture and microstructure by polysaccharides. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Xuejiao Wang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu214122China
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu214122China
| | - Tingting Feng
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu214122China
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu214122China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu214122China
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu214122China
| |
Collapse
|
12
|
Shinsho A, Brenner T, Descallar FB, Tashiro Y, Ando N, Zhou Y, Ogawa H, Matsukawa S. The thickening properties of native gellan gum are due to freeze drying–induced aggregation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105997] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
|
13
|
Wang N, Huang S, Zhang Y, Zhang F, Zheng J. Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109509] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
14
|
Li Y, Fan L. Comparative studies on the stabilization of Flos Sophorae Immaturus beverages by various hydrocolloids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109117] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|