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Wang J, Liu Y, Zhao M, Sun Q, Li M, Wang Y, Zhang Y, Xie F. Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel. Int J Biol Macromol 2024; 271:132593. [PMID: 38788865 DOI: 10.1016/j.ijbiomac.2024.132593] [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: 03/17/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 05/26/2024]
Abstract
This study delves into the effects of curdlan integration and thermal sterilization on the rheological properties, structure, and quality attributes of concentrated rice starch gel. Acting as a heat-set polysaccharide, curdlan established a dual-network gel structure with rice starch gel, displaying strong interactions with rice starch, as confirmed by confocal laser scanning microscopy and Fourier-transform infrared spectroscopy. The addition of curdlan expedited the gel formation of rice starch, yielding a denser gel structure. Consequently, this enhanced G', solid-like behavior, textural properties, and cooking quality while reducing frequency-dependence. Given the cooling-induced gelation behavior of pure rice starch, thermal treatment disrupted inter-chain hydrogen bonding, compromising the structural integrity of the gel. This disruption manifested in a softer texture and diminished mechanical properties and cooking quality. Notably, this decline in mechanical properties and cooking quality of rice starch gel was markedly ameliorated with the incorporation of curdlan, particularly at a content of ≥1.0 %. Compared with pure RS, 1.0 % CD inclusion showed a reduction in cooking breakage rate by 30.69 % and an increase in hardness by 38.04 %. This work provides valuable insights for the advancement of fresh starch gel-based foods that exhibit exceptional quality and an extended shelf life.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Yongxin Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Mei Zhao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China.
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
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Wang J, Ma Q, Cai P, Sun X, Sun Q, Li M, Wang Y, Zhong L, Xie F. On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan. Food Chem 2024; 438:137960. [PMID: 37979259 DOI: 10.1016/j.foodchem.2023.137960] [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: 06/10/2023] [Revised: 11/06/2023] [Accepted: 11/07/2023] [Indexed: 11/20/2023]
Abstract
In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G' (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qianhui Ma
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Pingxiong Cai
- Guangxi Key Laboratory of Green Chemical Materials and Safety Technology, Guangxi Engineering Research Center for New Chemical Materials and Safety Technology, Beibu Gulf University, Qinzhou, Guangxi 535000, China
| | - Xinyu Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266109, China.
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong 266109, China.
| | - Lei Zhong
- Guangxi Key Laboratory for Polysaccharide Materials and Modifications, Guangxi Higher Education Institutes Key Laboratory for New Chemical and Biological Transformation Process Technology, School of Chemistry and Chemical Engineering, Guangxi Minzu University, Nanning, Guangxi 530006, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom
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Wang J, Sun X, Xu X, Sun Q, Li M, Wang Y, Xie F. Wheat Flour-Based Edible Films: Effect of Gluten on the Rheological Properties, Structure, and Film Characteristics. Int J Mol Sci 2022; 23:ijms231911668. [PMID: 36232968 PMCID: PMC9570126 DOI: 10.3390/ijms231911668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/19/2022] [Accepted: 09/27/2022] [Indexed: 11/16/2022] Open
Abstract
This work investigates the structure, rheological properties, and film performance of wheat flour hydrocolloids and their comparison with that of a wheat starch (WS)-gluten blend system. The incorporation of gluten could decrease inter-chain hydrogen bonding of starch, thereby reducing the viscosity and solid-like behavior of the film-forming solution and improving the frequency-dependence, but reducing the surface smoothness, compactness, water vapor barrier performance, and mechanical properties of the films. However, good compatibility between starch and gluten could improve the density of self-similar structure, the processability of the film-forming solution, and film performance. The films based on wheat flours showed a denser film structure, better mechanical properties, and thermal stability that was no worse than that based on WS-gluten blends. The knowledge gained from this study could provide guidance to the development of other flour-based edible packaging materials, thereby promoting energy conservation and environmental protection.
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Affiliation(s)
- Jing Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xinyu Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Xingfeng Xu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Man Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence: (M.L.); (Y.W.)
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence: (M.L.); (Y.W.)
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
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Vicentini FC, Silva LRG, Stefano JS, Lima ARF, Prakash J, Bonacin JA, Janegitz BC. Starch-Based Electrochemical Sensors and Biosensors: A Review. BIOMEDICAL MATERIALS & DEVICES 2022. [PMCID: PMC9510496 DOI: 10.1007/s44174-022-00012-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
Natural green compounds for sensor modification (binders) are challenging in electrochemistry. Starch is a carbohydrate biopolymer that has been used extensively in the development of biomaterials for the food industry due to its ability to impart textural characteristics and provide gelling or film formation. In particular, the excellent film-forming characteristics have been used for the development of new surface modifying architectures for electrodes. Here, we highlight a very comprehensive overview of the properties of interest of various types of starch in conjunction with (bio)materials in the chemical modification of sensors and biosensors. Throughout the review, we first give an introduction to the extraction, applications, and properties of starches followed by an overview of the prospects and their possible applications in electrochemical sensors and biosensors. In this context, we discuss some important characteristics of starches and different strategies of their film formation with an emphasis on their role in the development of electrochemical sensors and biosensors highlighting their main contributions to enhancing the performance of these devices and their applications in environmental and clinical samples.
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Affiliation(s)
- Fernando C. Vicentini
- Center of Nature Sciences, Federal University of São Carlos, Rod. Lauri Simões de Barros km 12, Buri, SP 18290-000 Brazil
| | - Luiz R. G. Silva
- Laboratory of Sensors, Nanomedicine, and Nanostructured Materials (LSNano), Federal University of São Carlos, Araras, São Paulo 13600-970 Brazil
| | - Jéssica S. Stefano
- Laboratory of Sensors, Nanomedicine, and Nanostructured Materials (LSNano), Federal University of São Carlos, Araras, São Paulo 13600-970 Brazil
| | - Alan R. F. Lima
- Center of Nature Sciences, Federal University of São Carlos, Rod. Lauri Simões de Barros km 12, Buri, SP 18290-000 Brazil
| | - Jai Prakash
- Department of Chemistry, National Institute of Technology Hamirpur, Hamirpur, Himachal Pradesh 177005 India
| | - Juliano A. Bonacin
- Institute of Chemistry, University of Campinas (UNICAMP), Campinas, São Paulo 13083-859 Brazil
| | - Bruno C. Janegitz
- Laboratory of Sensors, Nanomedicine, and Nanostructured Materials (LSNano), Federal University of São Carlos, Araras, São Paulo 13600-970 Brazil
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Zhang L, Chen DL, Wang XF, Xu L, Qian JY, He XD. Enzymatically modified quinoa starch based pickering emulsion as carrier for curcumin: Rheological properties, protection effect and in vitro digestion study. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Wang Y, Wang J, Sun Q, Xu X, Li M, Xie F. Hydroxypropyl methylcellulose hydrocolloid systems: Effect of hydroxypropy group content on the phase structure, rheological properties and film characteristics. Food Chem 2022; 379:132075. [DOI: 10.1016/j.foodchem.2022.132075] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 11/04/2021] [Accepted: 01/03/2022] [Indexed: 12/18/2022]
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7
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Ji Z, Yu L, Duan Q, Miao S, Liu H, Shen W, Jin W. Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose). Foods 2022; 11:foods11010128. [PMID: 35010254 PMCID: PMC8750888 DOI: 10.3390/foods11010128] [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: 12/01/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 01/27/2023] Open
Abstract
This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. The results clearly indicate that the two biopolymers are immiscible and have low compatibility. Moreover, the rheological behavior and morphology of the GA/HPMC blends significantly depend on the blending ratio and concentration. Higher polysaccharide contents decrease the gelling temperature and improve the gel viscoelasticity character of GA/HPMC blended gels. The SAXS results reveal that the correlation length (ξ) of the blended gels decreases from 5.16 to 1.89 nm as the HPMC concentration increases from 1 to 6%, which suggests that much denser networks are formed in blended gels with higher HPMC concentrations. Overall, the data reported herein indicate that the gel properties of gelatin can be enhanced by blending with a heating-induced gel.
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Affiliation(s)
- Zhili Ji
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Correspondence:
| | - Long Yu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Qingfei Duan
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, Ireland;
| | - Hongsheng Liu
- Center for Polymer from Renewable Resources, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; (L.Y.); (Q.D.); (H.L.)
- Sino-Singapore International Joint Research Institute, Guangzhou Knowledge City, Guangzhou 510663, China
| | - Wangyang Shen
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
| | - Weiping Jin
- Cereal Engineering, School of Food Science and Technology, Wuhan Polytechnic University, Wuhan 430023, China; (W.S.); (W.J.)
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8
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Wang H, Zhu Q, Wu T, Zhang M. Glass transition temperature, rheological, and gelatinization properties of high amylose corn starch and waxy cassava starch blends. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14682] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Han Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Engineering Research Center of Food Biotechnology Ministry of Education Tianjin University of Science & Technology Tianjin China
| | - Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Engineering Research Center of Food Biotechnology Ministry of Education Tianjin University of Science & Technology Tianjin China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Engineering Research Center of Food Biotechnology Ministry of Education Tianjin University of Science & Technology Tianjin China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin China
- Engineering Research Center of Food Biotechnology Ministry of Education Tianjin University of Science & Technology Tianjin China
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Rheological and textural insights into the blending of sweet potato and cassava starches: In hot and cooled pastes as well as in fresh and dried gels. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.041] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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10
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11
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Zhang L, Wang Y, Yu L, Liu H, Simon G, Zhang N, Chen L. Rheological and gel properties of hydroxypropyl methylcellulose/hydroxypropyl starch blends. Colloid Polym Sci 2014. [DOI: 10.1007/s00396-014-3407-5] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Waterschoot J, Gomand SV, Fierens E, Delcour JA. Starch blends and their physicochemical properties. STARCH-STARKE 2014. [DOI: 10.1002/star.201300214] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Jasmien Waterschoot
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven; Leuven Belgium
| | - Sara V. Gomand
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven; Leuven Belgium
| | - Ellen Fierens
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven; Leuven Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry; Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven; Leuven Belgium
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Byars JA, Fanta GF, Kenar JA. Effect of amylopectin on the rheological properties of aqueous dispersions of starch–sodium palmitate complexes. Carbohydr Polym 2013; 95:171-6. [DOI: 10.1016/j.carbpol.2013.02.050] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2012] [Revised: 02/08/2013] [Accepted: 02/26/2013] [Indexed: 11/28/2022]
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14
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Jyothi AN, Sajeev MS, Parvathy PC, Sreekumar J. Optimization of synthesis and characterization of cassava starch-graft-poly(acrylonitrile) using response surface methodology. J Appl Polym Sci 2011. [DOI: 10.1002/app.34271] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Sajeev MS, Sreekumar J, Unnikrishnan M, Moorthy SN, Shanavas S. Kinetics of thermal softening of cassava tubers and rheological modeling of the starch. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2010; 47:507-18. [PMID: 23572679 DOI: 10.1007/s13197-010-0087-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/07/2010] [Accepted: 05/10/2010] [Indexed: 10/18/2022]
Abstract
Cassava or tapioca (Manihot esculenta Crantz) tubers having high amount of carbohydrate are utilized after boiling or processing into starch and flour. Textural properties of raw and cooked tubers depend on variety, maturity, growing environment, physico-chemical and starch properties. Starch is used in food preparations as gelling and thickening agent, stabilizer and texture modifier. This study aims at analyzing and modeling the textural, dynamic rheological and gelatinization properties of selected cassava varieties. The thermal softening behavior was analyzed by linear regression and fractional conversion techniques, rheological properties of the gelated starch by Maxwell and power law models. The varieties were classified based on their physico-chemical, texture profile, rheological and gelatinization properties by multivariate analysis. The textural, rheological and gelatinization properties were significantly affected by the varieties (p < 0.05). Thermal softening of tubers was modeled by dual mechanism first order kinetic model with rate constant values ranging from 0.081 to 0.105 min(-1). Linear regression models with extremely good fit were obtained to explain the relationship between the degree of cooking and relative firmness. The dynamic spectra of the gelated starch showed the characteristics of concentrated biopolymer dispersion and described using Maxwell and power law model. The results showed that textural, rheological and gelatinization properties varied considerably among the varieties and besides the physico-chemical properties, interaction between them and structural make up of the tuber parenchyma had a great influence on cooking quality and rheological properties.
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Vriesmann LC, Silveira JL, Petkowicz CLDO. Chemical and rheological properties of a starch-rich fraction from the pulp of the fruit cupuassu (Theobroma grandiflorum). MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2009. [DOI: 10.1016/j.msec.2008.12.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Jyothi AN, Sajeev MS, Moorthy SN, Sreekumar J. Effect of graft-copolymerization with poly(acrylamide) on rheological and thermal properties of cassava starch. J Appl Polym Sci 2009. [DOI: 10.1002/app.31599] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Nunes M, Raymundo A, Sousa I. Rheological behaviour and microstructure of pea protein/κ-carrageenan/starch gels with different setting conditions. Food Hydrocoll 2006. [DOI: 10.1016/j.foodhyd.2005.03.011] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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19
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Ortega-Ojeda FE, Larsson H, Eliasson AC. Gel formation in mixtures of hydrophobically modified potato and high amylopectin potato starch. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2004.10.011] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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