1
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Almeida RLJ, Santos NC, Feitoza JVF, Muniz CES, Eduardo RDS, Freire VDA, de Alcântara Ribeiro VH, de Alcântara Silva VM, de Almeida Mota MM, de Assis Cavalcante J, de Almeida Silva R, da Costa GA, de Figueiredo MJ, Ribeiro CAC. Evaluation of dual modification by high hydrostatic pressure and annealing on the physicochemical properties of bean starch. Food Res Int 2024; 177:113877. [PMID: 38225140 DOI: 10.1016/j.foodres.2023.113877] [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: 07/07/2023] [Revised: 12/07/2023] [Accepted: 12/14/2023] [Indexed: 01/17/2024]
Abstract
This study investigated the physical modifications by high hydrostatic pressure (HHP) at 600 MPa for 30 min/30 °C, annealing (AN) at 50 °C/24 h and the combination of both (HHP + AN and AN + HHP) applied to yellow bean starch to verify changes in morphology, X-ray diffraction, molecular order, thermal properties and pasting properties of native (NS) and modified starches. Morphological analysis showed loss of sphericity and increase in diameter with the appearance of pores on the surface after application of treatments. The AN starch showed lower values of syneresis, degree of double helix (DD), order (DO), and viscosity of the paste obtained by RVA. It exhibited a Vh-type classification with the appearance of the amylose-lipid complex. However, the gelatinization temperatures, as well as the enthalpy of gelatinization, were significantly higher. On the other hand, the starch treated with HHP showed a higher Setback (SB) value. The greatest modifications were found for the starches subjected to the combined treatments (AN + HHP) and (HHP + AN), where the order of the treatments was significant for the morpho-structural changes of yellow bean starch. According to the micrographs, the surface aspect was altered, with AN + HHP showing greater irregularities and flat yet irregular faces, as well as a larger granule diameter (147.05). The X-ray diffractogram showed a reduction in crystallinity from 28.14 % (NS) to 18.09 % (AN + HHP) and classified the starch as type "A". The double modification (HHP + AN and AN + HHP) reduced the gelatinization temperature and the enthalpy of gelatinization but had no effect on the bands of the FT-IR spectrum. There was only a reduction in the degree of order and the double helix. Finally, the treatment with AN + HHP is more effective as the gelatinization with AN facilitates the application of HHP. Both methods used are classified as physical (thermal and non-thermal), aiming to minimize environmental impacts and achieve faster and safer morpho-structural modification without leaving chemical residues in the products.
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Affiliation(s)
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Cecilia Elisa Sousa Muniz
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Raphael da Silva Eduardo
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Vitoria de Andrade Freire
- Department of Chemical Engineering, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | | | | | | | | | | | | | - Maria José de Figueiredo
- Department of Agro-industrial Management and Technology, Federal University of Paraiba, Bananeiras, PB, Brazil
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2
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Yan Y, Zhu X, Hao M, Ji X, Shi M, Niu B. Understanding the multi-scale structure, physicochemical and digestive properties of extruded yam starch with plasma-activated water. Int J Biol Macromol 2024; 254:128054. [PMID: 37956800 DOI: 10.1016/j.ijbiomac.2023.128054] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 11/08/2023] [Accepted: 11/10/2023] [Indexed: 11/15/2023]
Abstract
In this study, the synergistic effect of plasma-activated water (PAW) combined with twin-screw extrusion (TSE) on multi-scale structure, physicochemical and digestive properties of yam starch (YS) was studied. PAW-TSE resulted in higher amylose content in YS than TSE alone. Compared with single TSE, the relative crystallinity, short-range ordered degree, and gelatinization enthalpy of YS were increased by PAW-TSE according to the results of X-ray diffraction, Fourier transform infrared, Raman spectroscopy, and differential scanning calorimetry. Furthermore, rapid viscosity and dynamic rheological analysis showed that the peak and breakdown viscosity of PAW-TSE treated YS paste were considerably reduced, and the storage modulus and loss modulus were significantly increased, indicating that the gel strength and thermal stability were improved. In addition, the resistant starch (RS) content of YS treated by PAW-TSE increased from 6.04 % to 21.21 %. Notably, the effect of PAW-TSE on YS enhanced with the preparation time of PAW increased. Finally, correlation analysis indicated that the characteristic indexes of PAW had a significant impact on the long or short-range ordered structure, thermal properties, and in vitro digestibility of YS during extrusion. Therefore, PAW-TSE, as an emerging dual modification technology, will greatly expand the application of extrusion technology.
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Affiliation(s)
- Yizhe Yan
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China; Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, PR China.
| | - Xiaopei Zhu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Mengshuang Hao
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Xiaolong Ji
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Miaomiao Shi
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450000, PR China
| | - Bin Niu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, PR China.
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3
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Chen Z, Yang Q, Yang Y, Zhong H. The effects of high-pressure treatment on the structure, physicochemical properties and digestive property of starch - A review. Int J Biol Macromol 2023:125376. [PMID: 37327934 DOI: 10.1016/j.ijbiomac.2023.125376] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 05/03/2023] [Accepted: 06/12/2023] [Indexed: 06/18/2023]
Abstract
High hydrostatic pressure (HHP) is a novel technology used in the food-processing industry. Starch is an important renewable natural resource. The applications of starch are determined by its properties, which in turn are determined by its structure. In this study, the effects of HHP treatment on starch structure (granular structure, crystalline structure, molecular structure, and molecular conformation) and properties (pasting, retrogradation, thermal, digestive, rheological, swelling, solubility, water absorption, and oil absorption properties) are summarised. Additionally, the mechanism of HHP-induced gelatinisation is discussed. First, the strong hydration ability of starch molecules under high pressure facilitates the binding of water molecules to starch molecules via hydrogen bonding. These bound water molecules may block the channels inside the starch granules, leading to the formation of a sealed space. Finally, the granules disintegrate because of the intra/extra pressure difference. This study provides a reference for the application of HHP to starch processing and modification.
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Affiliation(s)
- Zhiguang Chen
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Qi Yang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, Shaanxi Province 710021, China
| | - Yinshuang Yang
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China
| | - Haixia Zhong
- Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, College of Agricultural Sciences, Xichang University, Xichang, Sichuan Province 615000, China.
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4
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Pan W, Liu W, Li J, Chen Y, Yu Q, Xie J. The role of guar gum in improving the gel and structural characteristics of germinated highland barley starch. Int J Biol Macromol 2023; 238:124052. [PMID: 36931483 DOI: 10.1016/j.ijbiomac.2023.124052] [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: 10/11/2022] [Revised: 02/22/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023]
Abstract
Germinated highland barley has been shown to have many health benefits, but the weakening of the starch gel properties during the germination limits its further application. In this study, germinated highland barley starch (GBS) was obtained after germination treatment. Guar gum (GG) was added to explore the effects of gelatinization on the rheology, gel and structural characteristics of GBS, and the potential of preparing gel-based products was also evaluated. The results showed that the addition of GG significantly increased the viscosity, gel strength and viscoelasticity of GBS, which was beneficial to the formation of gel, and promoted its formation of an ordered and compact gel network structure. The study provides a theoretical reference for the preparation of gel-based food with highland barley starch, and increases the application range of highland barley.
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Affiliation(s)
- Wentao Pan
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Wenmeng Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Jinwang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China; China-Canada Joint Laboratory of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang 330047, Jiangxi, China.
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5
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Miller K, Reichert CL, Schmid M, Loeffler M. Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods 2022; 11:foods11182927. [PMID: 36141054 PMCID: PMC9498702 DOI: 10.3390/foods11182927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022] Open
Abstract
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
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Affiliation(s)
- Katharina Miller
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Corina L. Reichert
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Myriam Loeffler
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Correspondence: ; Tel.: +32-9-3102553
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6
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Chen X, Zhang Z, Ji N, Li M, Wang Y, Xiong L, Sun Q. The effect of ethanol solution annealing on the physicochemical properties of pea and potato starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107428] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Lu K, Liu X, Yu J, Wang S. Structure and Functional Properties of Purple Yam (
Dioscorea alata
L.) Starch from China. STARCH-STARKE 2022. [DOI: 10.1002/star.202100310] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Kui Lu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 China
- School of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Xia Liu
- School of Public Health Shandong First Medical University & Shandong Academy of Medical Sciences Tai'an China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin 300457 China
- School of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
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8
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Pu H, Liu G, Huang M, Zhang C, Niu W, Chen X, Huang J. Effects of Annealing on ultra-high pressure induced gelatinization of corn starch. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102849] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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9
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Oliveira LC, Macnaughtan B, Gouseti O, Villas‐Boas F, Clerici MTPS, Bakalis S, Muttakin S, Cristianini M. Extending the functionality of arrowroot starch by thermally assisted high hydrostatic pressure. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15756] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ludmilla C. Oliveira
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Bill Macnaughtan
- Division of Food, Nutrition and Dietetics, School of Biosciences University of Nottingham, Sutton Bonington Campus Loughborough UK
| | - Ourania Gouseti
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Flávia Villas‐Boas
- Institute of Biosciences, Arts and Exact Sciences (IBILCE), Department of Food Engineering and Technology São Paulo State University “Júlio de Mesquita” São José do Rio Preto Brazil
| | - Maria T. P. S. Clerici
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
| | - Serafim Bakalis
- Department of Chemical and Environmental Engineering University of Nottingham Nottingham UK
- Department of Food Science (FOOD) University of Copenhagen Frederiksberg Denmark
| | - Syahrizal Muttakin
- School of Chemical Engineering University of Birmingham Birmingham UK
- Indonesian Agency for Agricultural Research and Development Jakarta Selatan Indonesia
| | - Marcelo Cristianini
- Department of Food Technology, School of Food Engineering State University of Campinas Campinas Brazil
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10
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AL-Ansi W, Mahdi AA, Al-Maqtari QA, Sajid BM, Al-Adeeb A, Ahmed A, Fan M, Li Y, Qian H, Jinxin L, Wang L. Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101052] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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11
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Yang Y, Zheng S, Li Z, Pan Z, Huang Z, Zhao J, Ai Z. Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Zhang K, Zhao D, Guo D, Tong X, Zhang Y, Wang L. Physicochemical and digestive properties of A- and B-type granules isolated from wheat starch as affected by microwave-ultrasound and toughening treatment. Int J Biol Macromol 2021; 183:481-489. [PMID: 33933544 DOI: 10.1016/j.ijbiomac.2021.04.180] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/27/2021] [Accepted: 04/27/2021] [Indexed: 10/21/2022]
Abstract
In this study, the effect of microwave-ultrasound or/and toughening treatment on the physicochemical, structural properties, and in vitro digestibility of A- and B-type granules isolated from wheat starch were investigated. From the SEM, microwave-ultrasound and toughening treatment (MU-T) led to the appearance of irregular and disrupted structure significantly and an increment in the resistant starch content of A- and B-type granule. Furthermore, the MU-T starch possessed the lowest swelling power, light transmittance, and gelatinization temperature range (Tc -To) and the highest ΔH. After MU-T, the relative crystallinity (RC) of X-ray pattern, Fourier transform infrared ratio of 1047/1022 cm-1, and the content of double helix and single helix of 13C CP/MAS NMR had increased significantly. In particular, there was a difference in the content of RS and SDS between A-starch granules and B-starch granules as well as their changes after modification (from 69.305% to 82.93 for A-starch and form 74.97% to 88.17 for B-starch, respectively), which was a similar trend with RC and helix content. This study indicated that, for both A-type granule and B-type granule starches, microwave-ultrasound and toughening treated samples had unique properties compared to singly modified starches.
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Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China
| | - Di Zhao
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China.
| | - Dongxu Guo
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, 116 huayuan road, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China
| | - Xiaofeng Tong
- Henan Agricultural University, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China
| | - Yun Zhang
- Henan University of Technology, Zhengzhou 450000, China; Henan International Union Laboratory for Whole Grain Wheat Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450000, China
| | - Li Wang
- School of Food Science, Jiangnan University, Wuxi 214000, China
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13
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Al-Ansi W, Sajid BM, Mahdi AA, Al-Maqtari QA, Al-Adeeb A, Ahmed A, Fan M, Li Y, Qian H, Jinxin L, Wang L. Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation. Food Chem 2021; 356:129665. [PMID: 33813206 DOI: 10.1016/j.foodchem.2021.129665] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 03/01/2021] [Accepted: 03/17/2021] [Indexed: 10/21/2022]
Abstract
The influence of natural fermentation on the highlands barley starch chemical structure, morphological, physicochemical, and thermal properties was studied. The findings showed that fermentation had no impact on starch fine structure but it decreased the molecular-weight from 2.26 to 1.04 × 108 g/mol in native highlands barley and after 72 h fermentation (FHB72) respectively. Also, it decreased amylopectin long-chains (B1 and B2) while increased short-chains. The intensity ratio of FT-IR at 995/1022 and 1047/1022 bands were found to be higher as the time of fermentation progressed, and the highest absorption-intensity at 3000-3600 cm-1 and higher swelling capacity were noticed in the starch of FHB72. During fermentation, pasting peak, final and setback viscosities were decreased. Microscopically, granules with more pores, damaged, cracked, and no growth rings were found in starches isolated after 48 h and 72 h of fermentation. This study indicated that fermentation up to 72 h is an effective method to modify highlands barley starch.
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Affiliation(s)
- Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen.
| | - Bilal Mushtaq Sajid
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Amer Ali Mahdi
- Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Technology, Faculty of Agriculture, Sana'a University, Sana'a, Yemen; Department of Biology, Faculty of Science, Sana'a University, Sana'a, Yemen
| | - Abduqader Al-Adeeb
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Aqsa Ahmed
- School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Mingcong Fan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Li
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Haifeng Qian
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Liu Jinxin
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
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14
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Chou S, Li B, Tan H, Cui H, Zhang S, Wang H, Meng X. Effect of ultrahigh pressure on structural and physicochemical properties of rice and corn starch in complexes with apple polyphenols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5395-5402. [PMID: 32535914 DOI: 10.1002/jsfa.10589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 06/05/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ultrahigh-pressure (UHP) treatment, a non-thermal processing technology, exerts a bactericidal effect and affects food texture. How UHP treatments influence starch-polyphenol complexes has not yet been reported. Here, we studied the effects of UHP treatment on the structure of common rice starch (CRS)-apple polyphenol (AP) and common corn starch (CCS)-AP mixtures. RESULTS Overall, UHP treatment decreased the particle size of the CRS-AP and CCS-AP composites. Furthermore, the ΔH values of the CRS-AP and CCS-AP mixtures decreased, and the heating stability was improved after UHP treatment. X-ray diffraction indicated that the relative crystallinity of the mixtures was unaffected by UHP treatment. Fourier-transform infrared spectroscopy proved that no new absorption peaks were observed in the infrared spectra, and the order of starch-AP was decreased after UHP treatment. These results indicated that UHP treatment inhibited the retrogradation of the starch-AP mixture. Our analyses of the microstructures of CRS-AP and CCS-AP mixtures showed increased folding and more pronounced network structures under high-pressure. CONCLUSIONS These results provide a theoretical basis for further exploring the properties of starch-AP mixtures following UHP treatment and provide insights regarding the use of UHP treatments for food production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Shuyi Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hanchen Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
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Zhao T, Li X, Ma Z, Hu X, Wang X, Zhang D. Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch. Int J Biol Macromol 2020; 163:2286-2294. [PMID: 32961185 DOI: 10.1016/j.ijbiomac.2020.09.094] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Revised: 09/14/2020] [Accepted: 09/14/2020] [Indexed: 01/13/2023]
Abstract
This work investigated the changes in multi-scale structure and retrogradation properties of native wheat starches (NS) modified by sodium alginate (AG) with and without fermentation. AG adhered on the surface of NS granules and fermentation promoted the adhesions. Compared with the addition of AG alone, dual modification by fermentation and AG together showed a greater effect to increase the weight-average molecular weight and reduce the relative crystallinity and double helix degree of NS. Small angle X-ray diffraction results showed a significant increase in amorphous region with dual modification compared with AG alone. Additionally, dual modification greatly slowed the increase of relative crystallinity and the enthalpy (ΔH) of NS paste during storage. The results of this study suggest that dual modification is a more effective approach to modify structures and properties of wheat starch than single AG treatment, and suggest its potential industrial application in starch-based foods.
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Affiliation(s)
- Tong Zhao
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
| | - Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China
| | - Xulin Wang
- Hebei Jinshahe Flour and Noodle Group Co., Ltd., Hebei Cereal Food Processing Technology Innovation Center, Hebei 054100, China
| | - Daiyan Zhang
- Hebei Jinshahe Flour and Noodle Group Co., Ltd., Hebei Cereal Food Processing Technology Innovation Center, Hebei 054100, China
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16
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Niu W, Pu H, Liu G, Fang C, Yang Q, Chen Z, Huang J. Effect of repeated heat-moisture treatments on the structural characteristics of nanocrystals from waxy maize starch. Int J Biol Macromol 2020; 158:732-739. [PMID: 32360966 DOI: 10.1016/j.ijbiomac.2020.04.236] [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] [Received: 02/11/2020] [Revised: 04/23/2020] [Accepted: 04/27/2020] [Indexed: 12/31/2022]
Abstract
The effect of repeated heat-moisture treatment (RHMT) on the structural characteristics of waxy maize starch nanocrystals was investigated. Compared with native waxy maize starch (WMS), waxy maize starch nanocrystals (WMSNs) changed the crystalline pattern from A-type to B-type, and displayed the lower crystallinity (RC), molecular order (MO), enthalpy (∆H) and double-helix (DH) content, indicating a reduction in the long- and short-range orders of starch molecules. Single heat-moisture treatment significantly increased values, including RC, MO, α (power law exponent obtained by SAXS), ∆H, DH, and the melting temperatures (To, Tp and Tc), while repeated heat-moisture treatment further increased values of these parameters except ∆H, indicating the reinforcement of the long- and short-range orders of WMSNs. In addition, repeated heat-moisture treatment also caused a gradual conversion from B-type to "A + B"-type (Cb, Cc to Ca polymorphs in sequence) and finally to A-type crystallites.
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Affiliation(s)
- Wei Niu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Huayin Pu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
| | - Gemei Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Chenlu Fang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Qi Yang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Zhiguang Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Department of Agricultural Technology, Neijiang Vocational and Technical College, Dongxing District, 641000 Neijiang, Sichuan Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China
| | - Junrong Huang
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China; Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Weiyang District, 710021 Xi'an, Shaanxi Province, China.
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17
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Zhao T, Li X, Zhu R, Ma Z, Liu L, Wang X, Hu X. Effect of natural fermentation on the structure and physicochemical properties of wheat starch. Carbohydr Polym 2019; 218:163-169. [DOI: 10.1016/j.carbpol.2019.04.061] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 04/16/2019] [Accepted: 04/17/2019] [Indexed: 12/12/2022]
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18
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Effect of annealing on the structural and physicochemical properties of waxy rice starch nanoparticles. Food Chem 2019; 286:17-21. [DOI: 10.1016/j.foodchem.2019.01.205] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 01/11/2019] [Accepted: 01/31/2019] [Indexed: 11/22/2022]
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19
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Effect of single and dual steps annealing in combination with hydroxypropylation on physicochemical, functional and rheological properties of barley starch. Int J Biol Macromol 2019; 129:1006-1014. [DOI: 10.1016/j.ijbiomac.2019.02.104] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/30/2019] [Accepted: 02/16/2019] [Indexed: 02/02/2023]
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20
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Zou Y, Yang H, Li PP, Zhang MH, Zhang XX, Xu WM, Wang DY. Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein. Poult Sci 2019; 98:1925-1933. [PMID: 30407582 DOI: 10.3382/ps/pey502] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/14/2018] [Indexed: 12/21/2022] Open
Abstract
The aim of present study was to investigate the effect of different times (5 min (UCPP-5), 10 min (UCPP-10), 20 min (UCPP-20), and 30 min (UCPP-30)) of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein (CPP). UCPP-20 had the highest fluorescence intensity and the lowest particle size. However, no major changes in the subunit compositions and the secondary structure of UCPPs were presented in SDS-PAGE and circular dichroism. The surface hydrophobicity and sulfhydryl content of UCPPs increased significantly (P < 0.05) as compared to those of CPP. With the increasing time of ultrasound treatment, there were more and deeper holes on the protein surfaces. Furthermore, protein modification by ultrasound could improve the thermal properties of UCPPs. Additionally, UCPPs showed a significant increase in antioxidant properties over CPP, especially UCPP-20. These observations indicated that ultrasound treatment was necessary for modification of CPP to meet the requirements for food processing.
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Affiliation(s)
- Y Zou
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - H Yang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, PR China
| | - P P Li
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - M H Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - X X Zhang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - W M Xu
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
| | - D Y Wang
- Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China
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