1
|
Gu Z, Cheng G, Sha X, Wu H, Wang X, Zhao R, Huang Q, Feng Y, Tang J, Jiang H. Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance. Carbohydr Polym 2024; 340:122303. [PMID: 38858024 DOI: 10.1016/j.carbpol.2024.122303] [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: 11/23/2023] [Revised: 04/23/2024] [Accepted: 05/20/2024] [Indexed: 06/12/2024]
Abstract
The objective of this work was to study the effects of heat-moisture treatment (HMT) of freshly harvested mature high-amylose maize (HAM) kernels on its starch structure, properties, and digestibility. Freshly harvested HAM kernels were sealed in Pyrex glass bottles and treated at 80 °C, 100 °C, or 120 °C. HMT of HAM kernels had no impact on its starch X-ray diffraction pattern but increased the relative crystallinity. This result together with the increased starch gelatinization temperatures and enthalpy change indicated starch molecules reorganization forming long-chain double-helical crystalline structure during HMT of HAM kernels. The aggregation of starch granules were observed after HMT, indicating interaction of starch granules and other components. This interaction and the high-temperature crystalline structure led to reductions in the starch digestibility, swelling power, solubility, and pasting viscosity of the HAM flours. Some starch granules remained intact and showed strong birefringence after the HAM flours were precooked at 100 °C for 20 min and followed by enzymatic hydrolysis, and the amount of undigested starch granules increased with increasing HMT temperatures. This result further supported that HMT of HAM kernels with high moisture level could increase the starch thermal stability and enzymatic resistance.
Collapse
Affiliation(s)
- Zhonghua Gu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Gaomin Cheng
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xianying Sha
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Haochen Wu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Renyong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
| | - Qiang Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Yinong Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Jihua Tang
- National Key Laboratory of Crop Science in Wheat and Maize, College of Agronomy, Henan Agricultural University, Zhengzhou, Henan 450056, China; The Shennong Laboratory, Zhengzhou, Henan 450002, China
| | - Hongxin Jiang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
| |
Collapse
|
2
|
Wang J, Liu W, Sui J, Cui B, Yuan C, Li Y, Liu G, Li Z. Effect of ultrasound/CaCl 2 co-treatment on the microstructure, gelatinization, and film-forming properties of high amylose corn starch. Int J Biol Macromol 2024; 276:134067. [PMID: 39038579 DOI: 10.1016/j.ijbiomac.2024.134067] [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: 04/20/2024] [Revised: 07/17/2024] [Accepted: 07/19/2024] [Indexed: 07/24/2024]
Abstract
The effect of ultrasound/CaCl2 co-treatment on aggregation structure, thermal stability, rheological, and film properties of high amylose corn starch (HACS) was investigated. The scanning electron microscopy (SEM) images revealed the number of starch fragments and malformed starch granules increased after co-treatment. The differential scanning calorimetry (DSC) results showed the co-treated HACS got a lower gelatinization temperature (92.65 ± 0.495 °C) and enthalpy values (ΔH, 4.14 ± 0.192 J/g). The optical microscope images indicated that lesser Maltase crosses were observed in co-treated HACS. The results of X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR) indicated ultrasound influenced the compactness of amorphous zone and CaCl2 damaged the crystalline region of HACS granules. Additionally, the rheology properties of HACS dispersion demonstrated the apparent viscosity of co-treated dispersion increased as the ultrasound time prolonged. The mechanical strength and structural compactness of HACS films were improved after ultrasound treatment. The mechanism of ultrasound/CaCl2 co-treatment improved the gelatinization and film-forming ability of HACS was that (i) ultrasound wave loosened the HACS granules shell, promoted the treatment of CaCl2 on HACS granules, and (ii) ultrasound wave improved the uniform distribution of HACS dispersion, increased the interaction between CaCl2 and starch chains during the process of film-forming.
Collapse
Affiliation(s)
- Jialin Wang
- Shandong Academy of Agricultural Sciences, Jinan 250100, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Wei Liu
- Shandong Academy of Agricultural Sciences, Jinan 250100, China; State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Jie Sui
- Shandong Academy of Agricultural Sciences, Jinan 250100, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China.
| | - Yuhang Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Guimei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| | - Zhao Li
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China
| |
Collapse
|
3
|
Abdul Hadi N, Marefati A, Purhagen J, Rayner M. Physicochemical and functional properties of short-chain fatty acid starch modified with different acyl groups and levels of modification. Int J Biol Macromol 2024; 267:131523. [PMID: 38608987 DOI: 10.1016/j.ijbiomac.2024.131523] [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: 01/03/2023] [Revised: 04/06/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Rice and quinoa starches are modified with short-chain fatty acids (SCFA) with different SCFA acyl chain lengths and levels of modification. This work is aimed to investigate the impact of modifying rice and quinoa starches with short-chain fatty acids (SCFAs) on various physicochemical properties, including particle size, protein and amylose content, thermal behavior, pasting characteristics, and in vitro digestibility. Both native and SCFA-starches showed comparable particle sizes, with rice starches ranging from 1.58 to 2.22 μm and quinoa starches from 5.18 to 5.72 μm. SCFA modification led to lower protein content in both rice (0.218-0.255 %) and quinoa starches (0.537-0.619 %) compared to their native counterparts. Esterification led to the reduction of gelatinization and pasting temperatures as well as the hardness of the paste of SCFA-starches were reduced while paste clarity increased. The highest level of modification in SCFA-starch was associated with the highest amount of resistant starch fraction. Principal component analysis revealed that modification levels exerted a greater influence on starch properties than the types of SCFA used (acetyl, propionyl, and butyryl). These findings is importance in considering the degree of substitution or level of modification when tailoring starch properties through SCFA modification, with implications for various applications in food applications.
Collapse
Affiliation(s)
- N Abdul Hadi
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, 21030 Kuala Terengganu, Terengganu, Malaysia.
| | - A Marefati
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - J Purhagen
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden
| | - M Rayner
- Department of Food Technology, Engineering, and Nutrition, Lund University, Box 124, 22100 Lund, Sweden; Science and Innovation Center, Oatly AB, Ideon Science Park, Scheelevägen 19, 22363 Lund, Sweden
| |
Collapse
|
4
|
Cheng G, Gu Z, Yang Y, Wang X, Zhao R, Feng Y, Huang Q, Jiang H. Understanding resistant-starch formation during drying high-amylose maize kernels. Int J Biol Macromol 2024; 260:129419. [PMID: 38219936 DOI: 10.1016/j.ijbiomac.2024.129419] [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: 06/26/2023] [Revised: 12/25/2023] [Accepted: 01/09/2024] [Indexed: 01/16/2024]
Abstract
Interests in using high-amylose maize (HAM) flour and starch for low glycemic index foods continue to grow. The objective of this work was to understand resistant-starch formation during drying the HAM kernels. Freshly harvested HAM kernels with 28.2 % initial moisture were subjected to sun drying (~30 °C) or hot-air drying at 50 °C, 70 °C, 90 °C, or 110 °C. The enzymatic digestibility of HAM flour decreased from 63.6 % to 41.1 % as the drying temperature increased from 30 °C to 110 °C. The swelling power, solubility, and overall viscosity of HAM flours milled from kernels dried at 110 °C decreased, whereas the peak and conclusion gelatinization temperatures, enthalpy change, and relative crystallinity increased compared to those of flours from kernels dried at 30 °C, 50 °C, 70 °C, and 90 °C. Light microscopic and scanning electron microscopic images showed that starch granule aggregation in HAM flour increased with increasing drying-temperatures. The aggregates remained after 16 h enzymatic hydrolysis of cooked HAM flours. These results suggested that the increase of enzymatic resistance of HAM flour resulted from the formation of high temperature-resistant ordered structures in starch granules and the starch aggregates less accessible to enzymatic hydrolysis.
Collapse
Affiliation(s)
- Gaomin Cheng
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Zhonghua Gu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yunfei Yang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Zhengzhou, Henan 450001, China
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Renyong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Zhengzhou, Henan 450001, China.
| | - Yinong Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Hongxin Jiang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Zhengzhou, Henan 450001, China.
| |
Collapse
|
5
|
Zuo R, Kong X, Wang Y, He Y, Deng S, Zhuang X, Qiu D. Isolation and characterization of natural nano starch from amaranth starch. Int J Biol Macromol 2024; 260:129525. [PMID: 38237832 DOI: 10.1016/j.ijbiomac.2024.129525] [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: 07/03/2023] [Revised: 12/27/2023] [Accepted: 01/13/2024] [Indexed: 01/21/2024]
Abstract
Nano starch exhibits many advantages for application in diverse fields. Amaranth starch consisted of starch particle aggregates, isolated amaranth starch, and few natural nano starch (NNS), while NNS (0.92 ± 0.12 μm) was successfully isolated for the first time. Compared with the isolated amaranth starch, NNS showed smaller particle size but larger molecular weight, suggesting that the molecules arranged densely. NNS had a weak A-type crystal structure because of its more content of short starch chains, but higher amylose content resulted in the increase of its gelatinization temperature. The special NNS, owning several different physicochemical properties from amaranth starch, can open new ways for the production and application of nano biomass materials.
Collapse
Affiliation(s)
- Raozhen Zuo
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China; College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316000, China
| | - Xiangli Kong
- College of Agriculture and Biotechnology, Zhejiang University, Hangzhou, 310058, China
| | - Yajuan Wang
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China; Zhejiang Institute of Tianjin University, Zhejiang, Ningbo 315201, China
| | - Yan He
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316000, China
| | - Xuechen Zhuang
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China.
| | - Dan Qiu
- School of Materials and Chemical Engineering, Ningbo University of Technology, Zhejiang, Ningbo 315211, China; Zhejiang Institute of Tianjin University, Zhejiang, Ningbo 315201, China.
| |
Collapse
|
6
|
Shao M, Junejo SA, Zhang B, Huang Q. Effects of explosion puffing on the native structural organization and oil adsorption properties of starch. Carbohydr Polym 2024; 324:121518. [PMID: 37985054 DOI: 10.1016/j.carbpol.2023.121518] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2023] [Revised: 10/11/2023] [Accepted: 10/18/2023] [Indexed: 11/22/2023]
Abstract
The effects of explosion puffing (EP) on the native structural organization (i.e., thermal properties, crystalline structure, short-range order, granule morphology and powder properties) and oil adsorption properties of puffed starch (PS) were investigated. The results showed that EP treatment could decrease the melting enthalpy of starch double helices and increase the V-type crystallinity. The highest V-type crystallinity (24.7 %) was obtained when the puffing pressure was 0.4 MPa and the starch:ethanol:water ratio was 1:2:1 (w/w). By controlling the puffing conditions, EP treatment can alter the morphology, and increase the particle size, flowability and specific surface area of PS. The high amorphous proportion and porous sheet structure of PS resulted in the highest oil adsorption capacity when the starch:ethanol:water ratio was 1:1:1 (w/w). Pearson correlation analysis showed that oil adsorption capacity was significantly and positively correlated with the 1022/995 cm-1 value and V-type crystallinity, but negatively correlated with bulk density and angle of repose. Furthermore, oil retention capacity was strongly dependent on V-type crystallinity. These findings demonstrated that EP is an innovative technology with the potential to enhance the V-type crystallinity and adsorption performance of starch.
Collapse
Affiliation(s)
- Miao Shao
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Shahid Ahmed Junejo
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Bin Zhang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Qiang Huang
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| |
Collapse
|
7
|
Faisal M, Bevilacqua M, Bro R, Bordallo HN, Kirkensgaard JJK, Hebelstrup KH, Blennow A. Colorimetric pH indicators based on well-defined amylose and amylopectin matrices enriched with anthocyanins from red cabbage. Int J Biol Macromol 2023; 250:126250. [PMID: 37562464 DOI: 10.1016/j.ijbiomac.2023.126250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2023] [Revised: 07/10/2023] [Accepted: 08/07/2023] [Indexed: 08/12/2023]
Abstract
This study aimed to prepare a novel colorimetric indicator film from virtually pure (99 %) amylose (AM) and anthocyanins extracted from red cabbage (RCA). The AM used was a unique engineered bulk material extracted from transgenic barley grains. Films produced by solution casting were compared to normal barely starch (NB) and pure barley amylopectin (AP), with amylose contents of 30 % and 0 %, respectively. The pH-indicator films were produced by incorporation of RCA into the different starch support matrices with different amylose contents. Barrier, thermal, and mechanical properties, photo degradation stability, and release behavior data revealed that RCA interact differently through the glucan matrices. Microstructural observations showed that RCA were evenly dispersed in the glucan matrix, and AM+RCA indicator films showed high UV-barrier and mechanical performance over normal starch. FTIR revealed that RCA was properly affected by the AM matrix. Moreover, the AM+RCA films showed sensitive color changes in the pH range (2-11) and a predominant Fickian diffusion release mechanism for RCA. This study provides for the first time data regarding AM films with RCA and their promising potential for application as support matrices in responsive food and other industrial biodegradable packaging materials.
Collapse
Affiliation(s)
- Marwa Faisal
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Marta Bevilacqua
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark.
| | - Rasmus Bro
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Heloisa N Bordallo
- Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark
| | - Jacob Judas Kain Kirkensgaard
- Department of Food Science, Faculty of Science, University of Copenhagen, Denmark; Niels Bohr Institute, Faculty of Science, University of Copenhagen, Denmark
| | - Kim H Hebelstrup
- Department of molecular Biology and Genetics, Aarhus University, 4200 Slagelse, Denmark
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
| |
Collapse
|
8
|
Qazi HJ, Ye A, Acevedo-Fani A, Singh H. The impact of differently structured starch gels on the gastrointestinal fate of a curcumin-containing nanoemulsion. Food Funct 2023; 14:7924-7937. [PMID: 37548382 DOI: 10.1039/d3fo01566a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/08/2023]
Abstract
In this study, we focused on the in vitro gastrointestinal digestion of curcumin-nanoemulsion-loaded corn starch gels formed using starches with different amylose contents, i.e. waxy (WCS), normal (NCS) and high amylose (HACS) corn starches and their impact on the release and bioaccessibility of curcumin. Curcumin nanoemulsion (CNE) loading significantly increased the storage modulus of the WCS and NCS gels by interspersing in the gelatinized continuous phase, whereas it decreased in the HACS gel due to the formation of a weak network structure as a result of the incomplete gelatinized amylose granules. During the gastric digestion, the disintegration and emptying of the WCS + CNE gel from the stomach was the slowest compared to the other two gels. The changes in the stomach, influenced the emptying of total solids (HACS + CNE > NCS + CNE > WCS + CNE) into the gastric digesta, which further affected the rate of starch and lipid digestion during the intestinal phase. The HACS + CNE and NCS + CNE gels showed a higher and faster release of curcumin compared to the WCS + CNE gel that showed a slower and sustained release during the intestinal digestion. This study demonstrated that the oral-gastric digestion of these starch gels was more dependent on the gel structures rather than on the molecular properties of the starches. The dynamic gastric environment resulted in the formation of distinct gel structures, which significantly influenced the composition and microstructure of the emptied digesta, further affecting starch hydrolysis and curcumin bioaccessibility in the small intestine.
Collapse
Affiliation(s)
- Haroon Jamshaid Qazi
- Riddet Institute (PN 445), Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Syed Abdul Qadir Jillani Road, Lahore, Punjab 54000, Pakistan
| | - Aiqian Ye
- Riddet Institute (PN 445), Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Alejandra Acevedo-Fani
- Riddet Institute (PN 445), Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Harjinder Singh
- Riddet Institute (PN 445), Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| |
Collapse
|
9
|
Han S, Hao Z, Hu Y, Li C, Wang Y, Gu Z, Zhang Q, Xiao Y, Liu Y, Liu K, Zheng M, Zhou Y, Yu Z. Changes in morphological and structural characteristics of high amylose maize starch in alkaline solution at different temperatures. Int J Biol Macromol 2023:125397. [PMID: 37327927 DOI: 10.1016/j.ijbiomac.2023.125397] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 04/15/2023] [Accepted: 06/13/2023] [Indexed: 06/18/2023]
Abstract
In this study, high amylose maize starch(HAMS)was treated by Hydrothermal-alkali. SEM, SAXS, XRD, FTIR, LC-Raman, 13C CP/MAS NMR, GPC and TGA were used to study the changes in the granules and structure of HAMS. The results show that the granule morphology, lamellar structure, and birefringence of HAMS remained intact at 30 °C and 45 °C. With increasing temperature, the starch granules are fragmented, and the crystallinity, DD, FWHM values, molecular weight, and thermal stability of HAMS decrease. The double helical structure dissociated, and the content of amorphous regions increased, indicating the from order to the disorder of the HAMS structure. A similar annealing behavior occurred in HAMS at 45 °C, with the rearrangement of amylose and amylopectin occurring. At 75 °C and 90 °C, the short-chain starch produced by chain breakage regroups to form an ordered double helix structure. In general, the granule structure level of HAMS was damaged to different degrees at varying temperatures. HAMS showed gelatinization behavior in alkaline solutions when the temperature is 60 °C. This study expects to provide a model for the gelatinization theory of HAMS systems.
Collapse
Affiliation(s)
- Shengjun Han
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yao Hu
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Chao Li
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yu Wang
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongyan Gu
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qiang Zhang
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yaqing Xiao
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yingnan Liu
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Kang Liu
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Yibin Zhou
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Zhenyu Yu
- Food Processing Research Institute, China; Anhui Engineering Laboratory for Agro products Processing, China; Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, China; School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
10
|
Effects of water/ionic liquid ratios on the physicochemical properties of high amylose maize starch-lauric acid complex. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108134] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
11
|
High-amylose maize starch: Structure, properties, modifications and industrial applications. Carbohydr Polym 2023; 299:120185. [PMID: 36876800 DOI: 10.1016/j.carbpol.2022.120185] [Citation(s) in RCA: 38] [Impact Index Per Article: 38.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2022] [Revised: 09/28/2022] [Accepted: 09/29/2022] [Indexed: 11/07/2022]
Abstract
High-amylose maize refers to a special type of maize cultivar with a 50 %-90 % amylose content of the total starch. High-amylose maize starch (HAMS) is of interest because it possesses unique functionalities and provides many health benefits for humans. Therefore, many high-amylose maize varieties have been developed via mutation or transgenic breeding approaches. From the literature reviewed, the fine structure of HAMS is different from the waxy and normal corn starches, influencing its gelatinization, retrogradation, solubility, swelling power, freeze-thaw stability, transparency, pasting and rheological properties, and even in vitro digestion. HAMS has undergone physical, chemical, and enzymatical modifications to enhance its characteristics and thereby broaden its possible uses. HAMS has also been used for the benefit of increasing resistant starch levels in food products. This review summarizes the recent developments in our understanding of the extraction and chemical composition, structure, physicochemical properties, digestibility, modifications, and industrial applications of HAMS.
Collapse
|
12
|
Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches. Foods 2022; 12:foods12010068. [PMID: 36613287 PMCID: PMC9818452 DOI: 10.3390/foods12010068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Heat-moisture treatment (HMT) is a safe, environmentally friendly starch modification method that reduces the digestibility of starch and changes its physicochemical properties while maintaining its granular state. Normal potato starch (NPS) and waxy potato starch (WPS) were subjected to HMT at different temperatures. Due to erosion by high-temperature water vapor, both starches developed indentations and cracks after HMT. Changes were not evident in the amylose content since the interaction between the starch molecules affected the complexation of amylose and iodine. HMT increased pasting temperature of NPS from 64.37 °C to 91.25 °C and WPS from 68.06 °C to 74.44 °C. The peak viscosity of NPS decreased from 504 BU to 105 BU and WPS decreased from 384 BU to 334 BU. The crystallinity of NPS decreased from 33.0% to 24.6% and WPS decreased from 35.4% to 29.5%. While the enthalpy values of the NPS declined from 15.74 (J/g) to 6.75 (J/g) and WPS declined from 14.68 (J/g) to 8.31 (J/g) at 120 °C. The solubility and swelling power of NPS decreased while that of WPS increased at 95 °C. Due to the lack of amylose in WPS, at the same HMT processing temperature, the reduction in peak viscosity of treated WPS compared to that of native starch was smaller than that of NPS. The resistant starch (RS) content of NPS after HMT at 120 °C was 73.0%. The slowly digestible starch (SDS) content of WPS after HMT at 110 °C was 37.6%.
Collapse
|
13
|
Zhu Z, Wang C, Mei L, Xue W, Sun C, Wang Y, Du X. Effects of soy protein isolate hydrolysate on physicochemical properties and in vitro digestibility of corn starch with various amylose contents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
14
|
Hu X, Li Z, Wang F, Mu H, Guo L, Xiao J, Liu Y, Li X. Formation of Starch-Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation. Foods 2022; 11:foods11193083. [PMID: 36230159 PMCID: PMC9562666 DOI: 10.3390/foods11193083] [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: 08/29/2022] [Revised: 09/28/2022] [Accepted: 10/02/2022] [Indexed: 11/16/2022] Open
Abstract
In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic and pasting properties of deep-fried starch samples were determined. The results suggested that starch−lipid complexes formed with the extension of frying oils’ usage; however, their number was not dependent on the frying oils’ life cycle. Importantly, the results of pasting properties revealed the following strength of intermolecular force in deep-fried starch samples: PS > MS > HAMS > WS. The results of XRD and FTIR analysis confirmed the formation of starch−lipid complexes during the deep-frying process. Furthermore, the results of the in vitro digestibility of deep-fried starch revealed that the formation of starch−lipid complexes inhibited the swelling of starch granules and prevented the entrance of amylase into the interior. Additionally, the results of the oxidation stability of deep-frying oil indicated that the formation of starch−lipid complexes did not alter the trend of lipid oxidation as an effect of the limited number of starch−lipid complexes. These results could have critical implications for the development of healthier deep-fried foods.
Collapse
Affiliation(s)
- Xueying Hu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Zhaoyang Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Fengyan Wang
- COFCO Nutrition & Health Research Institute, Beijing 102209, China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Liping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Junxia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Correspondence:
| |
Collapse
|
15
|
Kong X, Shan L, Zhang R, Bao S, Tu M, Jia R, Yu L, Li H, Xu B. Controllable engineering magnetite nanoparticles dispersed in a hierarchical amylose derived carbon and reduced graphene oxide framework for lithium-ion storage. J Colloid Interface Sci 2022; 628:1-13. [PMID: 35973253 DOI: 10.1016/j.jcis.2022.08.044] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 08/04/2022] [Accepted: 08/09/2022] [Indexed: 11/28/2022]
Abstract
A straightforward and eco-friendly method is demonstrated to engineer magnetite (Fe3O4) nanoparticles well dispersed by an amorphous amylose-derived carbon (AMC) and reduced graphene oxide (RGO) framework. Naturally available amylose (AM) serves as both reducing agent for few-layered graphene oxide (GO) in the first mild redox coprecipitation system and precursor for small-sized pyrolytic AMC in the following thermal treatment. In particular, the presence of the AM molecules effectively limits the crystal growth kinetics for the akaganeite (FeOOH) in the intermediate FeOOH@AM/RGO sample, which contributes to the transformation to Fe3O4 nanoparticles with significantly controlled size in the final Fe3O4@AMC/RGO composite. As a result, both Fe3O4 nanoparticles and AMC domains are adjacently anchored on the larger sized RGO sheets, and a unique hierarchical structure has been engineered in the Fe3O4@AMC/RGO sample. Compared with the controlled Fe3O4@RGO sample, the Fe3O4@AMC/RGO composite exhibits remarkably enhanced initial coulombic efficiency, superior cycling stability and rate performance for lithium-ion storage. The mechanisms of the interaction between GO sheets and AM molecules as well as the inspiring electrochemical behaviors of the Fe3O4@AMC/RGO electrode have been revealed. The Fe3O4@AMC/RGO sample possesses good potential for scaling-up and finding applications in wider fields.
Collapse
Affiliation(s)
- Xiangli Kong
- Institute of Materials for Energy and Environment, State Key Laboratory of Bio-Fibers and Eco-Textiles, College of Materials Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Liangjie Shan
- Institute of Materials for Energy and Environment, State Key Laboratory of Bio-Fibers and Eco-Textiles, College of Materials Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Rui Zhang
- Institute of Materials for Energy and Environment, State Key Laboratory of Bio-Fibers and Eco-Textiles, College of Materials Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Shouchun Bao
- Institute of Materials for Energy and Environment, State Key Laboratory of Bio-Fibers and Eco-Textiles, College of Materials Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Mengyao Tu
- Institute of Materials for Energy and Environment, State Key Laboratory of Bio-Fibers and Eco-Textiles, College of Materials Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Ruixin Jia
- Institute of Materials for Energy and Environment, State Key Laboratory of Bio-Fibers and Eco-Textiles, College of Materials Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Longbiao Yu
- Institute of Materials for Energy and Environment, State Key Laboratory of Bio-Fibers and Eco-Textiles, College of Materials Science and Engineering, Qingdao University, Qingdao 266071, China
| | - Hongliang Li
- Institute of Materials for Energy and Environment, State Key Laboratory of Bio-Fibers and Eco-Textiles, College of Materials Science and Engineering, Qingdao University, Qingdao 266071, China.
| | - Binghui Xu
- Institute of Materials for Energy and Environment, State Key Laboratory of Bio-Fibers and Eco-Textiles, College of Materials Science and Engineering, Qingdao University, Qingdao 266071, China.
| |
Collapse
|
16
|
Niu Y, Zheng Y, Fu X, Zeng D, Liu H. A novel characterization of starch gelatinization using microscopy observation with deep learning methodology. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111057] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
17
|
Zhong Y, Tai L, Blennow A, Ding L, Herburger K, Qu J, Xin A, Guo D, Hebelstrup KH, Liu X. High-amylose starch: Structure, functionality and applications. Crit Rev Food Sci Nutr 2022; 63:8568-8590. [PMID: 35373669 DOI: 10.1080/10408398.2022.2056871] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties.
Collapse
Affiliation(s)
- Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Lingyu Tai
- Department of Chemical, Environmental and Material Engineering, Sapienza University of Rome, Rome, Italy
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Li Ding
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Klaus Herburger
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Anzhou Xin
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Kim Henrik Hebelstrup
- Department of Agroecology, Aarhus University, Flakkebjerg, Denmark
- Plantcarb Aps, Vedbaek, Denmark
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| |
Collapse
|
18
|
Hu J, Li X, Cheng Z, Fan X, Ma Z, Hu X, Wu G, Xing Y. Modified Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch by gaseous ozone: Structural, physicochemical and in vitro digestible properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107365] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
19
|
Zhao T, Zhang H, Chen F, Tong P, Cao W, Jiang Y. Study on Structural Changes of Starches with Different Amylose Content during Gelatinization Process. STARCH-STARKE 2022. [DOI: 10.1002/star.202100269] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Tingting Zhao
- Wilmar Biotechnology R&D Center (Shanghai) Co., Ltd., China No.118 Gaodong Road Pudong New District Shanghai 200137 China
| | - Hongchao Zhang
- Wilmar Biotechnology R&D Center (Shanghai) Co., Ltd., China No.118 Gaodong Road Pudong New District Shanghai 200137 China
| | - Fangfang Chen
- Wilmar Biotechnology R&D Center (Shanghai) Co., Ltd., China No.118 Gaodong Road Pudong New District Shanghai 200137 China
| | - Peijin Tong
- Wilmar Biotechnology R&D Center (Shanghai) Co., Ltd., China No.118 Gaodong Road Pudong New District Shanghai 200137 China
| | - Wenming Cao
- Wilmar Biotechnology R&D Center (Shanghai) Co., Ltd., China No.118 Gaodong Road Pudong New District Shanghai 200137 China
| | - Yuanrong Jiang
- Wilmar Biotechnology R&D Center (Shanghai) Co., Ltd., China No.118 Gaodong Road Pudong New District Shanghai 200137 China
| |
Collapse
|
20
|
Zhu Y, Mei L, Yin L, Lin L, Du X, Guo L. Complex plasticizer of PEG/water on the gelatinization of corn starch. STARCH-STARKE 2022. [DOI: 10.1002/star.202100258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Yu Zhu
- Anhui Engineering Laboratory of Agro‐products Processing Anhui Agricultural University Hefei 230036 China
| | - Liping Mei
- Anhui Engineering Laboratory of Agro‐products Processing Anhui Agricultural University Hefei 230036 China
| | - Liwei Yin
- The Province Key Laboratory of the Biodiversity Study and Ecology Conservation in Southwest College of Life Science Anqing Normal University Anqing Anhui 246133 China
| | - Li Lin
- Anhui Engineering Laboratory of Agro‐products Processing Anhui Agricultural University Hefei 230036 China
| | - Xianfeng Du
- Anhui Engineering Laboratory of Agro‐products Processing Anhui Agricultural University Hefei 230036 China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking School of Food Sciences and Engineering Qilu University of Technology (Shandong Academy of Sciences) Jinan China
| |
Collapse
|
21
|
Chen X, Xu Y, Hou D, Zhu W, Chen X, Chen P, Du X. Effect of heterogeneous protein distribution on in situ pasting properties of black rice starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112388] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
22
|
Thermal and structural study of drying method effect in high amylose starch- beta-carotene nanoparticles prepared with cold gelatinization. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
23
|
Sun C, Hu Y, Yu X, Zhu Z, Hao S, Du X. Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Native rice starches were treated with five periods of ultra-high pressure homogenization (UHPH) under each of 60, 80, 100, 120, 140 and 160 MPa, respectively. The morphological, structural and physicochemical properties of starches treated with UHPH were examined. The mean particle diameter of starch nanoparticles ranged between 154.20 and 260.40 nm. SEM revealed that the granular amorphous region of starch granules was damaged under pressures between 60 and 80 MPa, and the crystalline region was further destroyed under pressures as high as 100–160 MPa. DSC demonstrated that the gelatinization temperatures and enthalpies of nanoparticles reduced. The relative crystallinity reduced from 22.90 to 13.61% as the pressure increased. FTIR showed that the absorbance ratio at 1047/1022 cm−1 decreased, and increased at 1022/995 cm−1. RVA results indicated that the viscosity of starch samples increased between 60 and 120 MPa, and the reverse effect was observed under 140 and 160 MPa.
Collapse
Affiliation(s)
- Chengyi Sun
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Yuqing Hu
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Xietian Yu
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Zhijie Zhu
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Shuai Hao
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| | - Xianfeng Du
- Anhui Engineering Laboratory for Agro-Products Processing , Anhui Agricultural University , No. 130 Western Changjiang Road , Hefei , 230036 , China
| |
Collapse
|
24
|
Liu Y, Chandran Matheyambath A, Ivusic Polic I, LaPointe G. Differential fermentation of raw and processed high-amylose and waxy maize starches in the Simulator of the Human Intestinal Microbial Ecosystem (SHIME®). J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104735] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
|
25
|
|
26
|
The in vitro digestion of differently structured starch gels with different amylose contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106647] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
27
|
Geng S, Liu X, Ma H, Liu B, Liang G. Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles. Food Chem 2021; 355:129660. [PMID: 33799246 DOI: 10.1016/j.foodchem.2021.129660] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 03/10/2021] [Accepted: 03/17/2021] [Indexed: 01/20/2023]
Abstract
For Pickering emulsifying effect, starch must be subjected to the pretreatments of acid hydrolysis, esterification, which are complicated and eco-unfriendly. In this study, a practical and green strategyto fabricate Pickering emulsion gels with dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles was introduced for the first time. The DMY content in composite particles and the amount of addition of composite particles had obvious synergistic effect on the formation and properties of emulsion gels. The obtained emulsion gels were not sensitive to ionic strength, which could be attributed to emulsifying capacity and viscosity effect of composite particles. The spectral analysis confirmed the presence of DMY/amylose host-guest supramolecules. The molecular simulation of the supramolecular complexes in the oil-water system indicated that these complexes could spontaneously aggregate and anchor to the oil-water interface, reducing the interfacial tension. Based on experimental and theoretical results, the multi-scale relationship of "molecular interaction-particle characteristics-gel properties" was established.
Collapse
Affiliation(s)
- Sheng Geng
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Xiaoling Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
| |
Collapse
|
28
|
Pan B, Tao J, Bao X, Xiao J, Liu H, Zhao X, Zeng D. Quantitative study of starch swelling capacity during gelatinization with an efficient automatic segmentation methodology. Carbohydr Polym 2021; 255:117372. [PMID: 33436204 DOI: 10.1016/j.carbpol.2020.117372] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 10/29/2020] [Accepted: 10/30/2020] [Indexed: 11/16/2022]
Abstract
A novel image segmentation methodology combined with optical microscopy observation was developed for qualifying starch swelling. Starch granules in the micrograph were successfully segmented based on high-precision edges extraction achieved by Canny edge detection together with mathematical morphology operation. Granules were automatically identified by computer vision and characterized by giving quantifiable area of these granules. The evolved swelling process could be generally divided into two phases. During the first phase, starch granules were only swollen up by 2.56 %, which is hard to be identified by conventional naked eye. During the following narrow temperature interval (60-66 ℃), these starch granules were detected to swell up significantly by 9.08 %. Through the granule area variable, swelling capacity was high-throughput characterized, which allows for the whole evaluation to be completed within a couple of minutes. The proposed methodology showed a high accuracy and potential as a novel technique for characterizing gelatinization.
Collapse
Affiliation(s)
- Bo Pan
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jinxuan Tao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xianyang Bao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jie Xiao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Hongsheng Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, Guangzhou, China.
| | - Xiaotong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Delu Zeng
- China School of Mathematics, South China University of Technology, Guangzhou, China; Department of Electrical Computer Engineering, University of Waterloo, Canada.
| |
Collapse
|
29
|
Sifuentes-Nieves I, Mendez-Montealvo G, Flores-Silva PC, Nieto-Pérez M, Neira-Velazquez G, Rodriguez-Fernandez O, Hernández-Hernández E, Velazquez G. Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102630] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
30
|
Wang Q, Li L, Zheng X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 2020; 344:128700. [PMID: 33248839 DOI: 10.1016/j.foodchem.2020.128700] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry.
Collapse
Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
| |
Collapse
|
31
|
Soler A, Velazquez G, Velazquez-Castillo R, Morales-Sanchez E, Osorio-Diaz P, Mendez-Montealvo G. Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure. Carbohydr Res 2020; 497:108137. [DOI: 10.1016/j.carres.2020.108137] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 08/11/2020] [Accepted: 08/18/2020] [Indexed: 11/26/2022]
|
32
|
Fernandes JM, Madalena DA, Vicente AA, Pinheiro AC. Influence of the addition of different ingredients on the bioaccessibility of glucose released from rice during dynamic in vitro gastrointestinal digestion. Int J Food Sci Nutr 2020; 72:45-56. [PMID: 32419543 DOI: 10.1080/09637486.2020.1763926] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Rice represents a primary source of carbohydrates in human nutrition. Upon its consumption, the released sugars are mostly absorbed, categorising rice as a high glycemic index food. Addition of ingredients is common practice when cooking rice, which may affect rice digestibility and influence nutrients absorption in the gastrointestinal (GI) tract, enabling a controlled glucose release. In this sense, rice formulations were submitted to a dynamic in vitro GI model, constituted by reactors that simulates peristalsis coupled to filtration membranes, to evaluate carbohydrates hydrolysis and bioaccessibility. Addition of quinoa and wholegrains reduced carbohydrates hydrolysis (i.e. 38.5 ± 5.08% and 57.98 ± 1.91%, respectively) and glucose bioaccessibility (i.e. 25.92 ± 5.70% and 42.56 ± 1.39%, respectively) when compared with brown rice (i.e. 63.86 ± 2.96% hydrolysed and 44.33 ± 1.88% absorbed). Addition of vegetables significantly decreased sample chewiness and resulted in superior hydrolysis (71.75 ± 7.44%) and glucose absorption (51.61 ± 6.25%).
Collapse
|
33
|
Soler A, Mendez‐Montealvo G, Velazquez‐Castillo R, Hernández‐Gama R, Osorio‐Diaz P, Velazquez G. Effect of Crystalline and Double Helical Structures on the Resistant Fraction of Autoclaved Corn Starch with Different Amylose Content. STARCH-STARKE 2020. [DOI: 10.1002/star.201900306] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Adrian Soler
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| | - Guadalupe Mendez‐Montealvo
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| | - Rodrigo Velazquez‐Castillo
- División de Investigación y Posgrado Facultad de Ingeniería Universidad Autónoma de Querétaro Cerro de las Campanas s/n Santiago de Querétaro Querétaro C.P. 76010 México
| | - Regina Hernández‐Gama
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| | - Perla Osorio‐Diaz
- Instituto Politécnico Nacional Yautepec‐Jojutla Col. San Isidro CEPROBI. Km. 6.5 Carr Yautepec Morelos C.P. 62731 México
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional CICATA‐IPN Querétaro Colinas del Cimatario Cerro Blanco No. 141. Col Santiago de Querétaro Querétaro C.P. 76090 México
| |
Collapse
|
34
|
Xu Y, Chen X, Xu X, Wang B, Du X, Chen P. Investigation on morphological structure and crystal transition of maize starch gelatinized in pure glycerol. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102924] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|
35
|
Ahuja A, Lee R, Latshaw A, Foster P. Rheology of starch dispersions at high temperatures. J Texture Stud 2020; 51:575-584. [DOI: 10.1111/jtxs.12517] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 01/22/2020] [Accepted: 02/15/2020] [Indexed: 01/12/2023]
Affiliation(s)
- Amit Ahuja
- TA Instruments–Waters LLC New Castle Delaware USA
| | - Reginald Lee
- TA Instruments–Waters LLC New Castle Delaware USA
| | | | - Peter Foster
- TA Instruments–Waters LLC New Castle Delaware USA
| |
Collapse
|
36
|
Burmistrov V, Lipatova I, Rodicheva J, Losev N, Trifonova I, Koifman O. Rheological, dynamic mechanical and transport properties of compatibilized starch/synthetic copolymer blends. Eur Polym J 2019. [DOI: 10.1016/j.eurpolymj.2019.08.036] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|
37
|
Lu X, Su H, Guo J, Tu J, Lei Y, Zeng S, Chen Y, Miao S, Zheng B. Rheological properties and structural features of coconut milk emulsions stabilized with maize kernels and starch. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.027] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
38
|
Liu S, Yuan TZ, Wang X, Reimer M, Isaak C, Ai Y. Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer ‒ RVA 4800. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.015] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
39
|
Chen X, Zhang X, Wang B, Chen P, Xu Y, Du X. Investigation of water migration and its impacts on eating qualities of black rice during cooking process. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102810] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
|
40
|
Tao H, Li M, Deng HD, Ren KX, Zhuang GQ, Xu XM, Wang HL. The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles. Int J Biol Macromol 2019; 137:697-702. [DOI: 10.1016/j.ijbiomac.2019.07.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 06/12/2019] [Accepted: 07/01/2019] [Indexed: 01/04/2023]
|
41
|
Preparation and Characterization of Succinylated Nanoparticles from High-Amylose Starch via the Extrusion Process Followed by Ultrasonic Energy. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02328-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
42
|
Lu X, Chen J, Zheng M, Guo J, Qi J, Chen Y, Miao S, Zheng B. Effect of high-intensity ultrasound irradiation on the stability and structural features of coconut-grain milk composite systems utilizing maize kernels and starch with different amylose contents. ULTRASONICS SONOCHEMISTRY 2019; 55:135-148. [PMID: 30853534 DOI: 10.1016/j.ultsonch.2019.03.003] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 02/17/2019] [Accepted: 03/04/2019] [Indexed: 05/28/2023]
Abstract
In this paper, a coconut milk composite system (glycerin monostearate as an emulsifier) with different maize additives (e.g., maize kernels and starch with different amylose contents) was treated with high-intensity ultrasound irradiation (HIUS, frequency 20 kHz). The stability and structural features of the added coconut milk emulsion were studied. Comparing the mechanical emulsifications, coconut milk with maize kernels was similar to coconut milk with high-amylose maize starch. However, coconut milk with a high proportion of amylopectin had the best stability. After ultrasonic treatment, the particle sizes were found to be smaller than those in the nonultrasound-treated coconut milk, and the particles demonstrated a monomodal size distribution. The electronegativity of the compound system was significantly improved. The electronegativity of the maize kernel and high-amylose maize starch-coconut milk systems was significantly decreased, and this change was beneficial to the stability of the systems. However, ultrasonic treatment did not change the fluid type of the coconut milk compound system (which showed pseudoplastic fluid characteristics). The proportion of amylose in maize had an important influence on the stability of the compound system. The apparent viscosity and crystallization order of the high-amylose maize starch-coconut milk system were high. However, the waxy maize starch system showed high complex viscosity and tended to be liquid with ultrasonic treatment. Ultrasound treatment reduced the particle size of coconut milk and homogenized the distribution of the system. Additionally, the amylase of the system contained amylose encapsulated in the interfacial layer after ultrasound treatment. The tiny gel beads formed by waxy maize starch had a good fusion effect on coconut milk fat/protein droplets. The results indicated that the stability of coconut-grain milk composite systems can be enhanced with the use of maize additives and ultrasound irradiation through space effects, electrostatic effects and continuous phase viscosity.
Collapse
Affiliation(s)
- Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jinghao Chen
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Mingjing Zheng
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Juanjuan Guo
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingxuan Qi
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China
| | - Yingtong Chen
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China
| | - Song Miao
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| |
Collapse
|
43
|
Liu D, Li Z, Fan Z, Zhang X, Zhong G. Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
44
|
Pietrzyk S, Fortuna T, Łabanowska M, Kurdziel M, Królikowska K, Juszczak L. Effect of Oxidation Level of High-Amylose Corn Starch on Its Acetylation, Molecular Structure, and Functional Properties. STARCH-STARKE 2018. [DOI: 10.1002/star.201800097] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sławomir Pietrzyk
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| | - Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| | - Maria Łabanowska
- Faculty of Chemistry; Jagiellonian University; Gronostajowa 2 30-387 Krakow Poland
| | - Magdalena Kurdziel
- Faculty of Chemistry; Jagiellonian University; Gronostajowa 2 30-387 Krakow Poland
| | - Karolina Królikowska
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| | - Lesław Juszczak
- Department of Analysis and Evaluation of Food Quality; University of Agriculture; Balicka122 30-149 Krakow Poland
| |
Collapse
|
45
|
Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9532-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
46
|
Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images. Journal of Food Science and Technology 2018; 55:1234-1243. [PMID: 29606738 DOI: 10.1007/s13197-017-3008-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/23/2017] [Accepted: 12/18/2017] [Indexed: 10/18/2022]
Abstract
The aim of this research was to determine the effect of composition (dietary fiber = DF, fat = F, and gluten = G) and baking time on the target microstructural parameters that were observed using images of potato and wheat starch biscuits. Microstructures were studied Scanning Electron Microscope (SEM). Non-enzymatic browning (NEB) was assessed using color image analysis. Texture and moisture analysis was performed to have a better understanding of the baking process. Analysis of images revealed that the starch granules retained their native form at the end of baking, suggesting their in complete gelatinization. Granules size was similar at several different baking times, with an average equivalent diameter of 9 and 27 µm for wheat and potato starch, respectively. However, samples with different levels of DF and G increased circularity during baking to more than 30%, and also increasing hardness. NEB developed during baking, with the maximum increase observed between 13 and 19 min. This was reflected in decreased luminosity (L*) values due to a decrease in moisture levels. After 19 min, luminosity did not vary significantly. The ingredients that are used, as well as their quantities, can affect sample L* values. Therefore, choosing the correct ingredients and quantities can lead to different microstructures in the biscuits, with varying amounts of NEB products.
Collapse
|
47
|
Shen X, Shang W, Strappe P, Chen L, Li X, Zhou Z, Blanchard C. Manipulation of the internal structure of high amylose maize starch by high pressure treatment and its diverse influence on digestion. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
48
|
Investigation of glycerol concentration on corn starch morphologies and gelatinization behaviours during heat treatment. Carbohydr Polym 2017; 176:56-64. [DOI: 10.1016/j.carbpol.2017.08.062] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 07/03/2017] [Accepted: 08/11/2017] [Indexed: 11/20/2022]
|
49
|
Thakur R, Pristijono P, Golding JB, Stathopoulos CE, Scarlett C, Bowyer M, Singh SP, Vuong QV. Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film. STARCH-STARKE 2017. [DOI: 10.1002/star.201700099] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Rahul Thakur
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
| | - Penta Pristijono
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
| | - John B. Golding
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
- NSW Department of Primary IndustriesOurimbahNSWAustralia
| | - Costas E. Stathopoulos
- Division of Food and DrinkSchool of ScienceEngineering and TechnologyUniversity of AbertayDundeeUK
| | - Christopher Scarlett
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
| | - Michael Bowyer
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
| | - Sukhvinder P. Singh
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
- NSW Department of Primary IndustriesOurimbahNSWAustralia
| | - Quan V. Vuong
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
| |
Collapse
|
50
|
Chen X, Guo L, Chen P, Xu Y, Hao H, Du X. Investigation of the high-amylose maize starch gelatinization behaviours in glycerol-water systems. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.08.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|