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Wan L, Wu X, Xu P, Xing Y, Xiao S, Fu Y, Wang X. Effects of freeze-thaw cycles on the quality of Hot-dry noodles: From the moisture, starch, and protein characteristics. Food Chem 2024; 447:138996. [PMID: 38492293 DOI: 10.1016/j.foodchem.2024.138996] [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: 09/25/2023] [Revised: 01/27/2024] [Accepted: 03/09/2024] [Indexed: 03/18/2024]
Abstract
Freeze-thaw cycles (FTC) could cause damage to food during storage. The effects of different FTC on Hot-dry noodles (HDN) in terms of quality, moisture, starch, and protein characteristics were studied. This study showed that FTC decreased the texture properties and water absorption of HDN. Meanwhile, cooking loss was significantly increased after FTC. The water content of HDN was decreased and water migration was increased during FTC. In addition, results showed that FTC destroyed the order structure and increased the crystallinity of starch in HDN. Under FTC, the disulfide bond of HDN was broken, the free sulfhydryl group was increased, and the electrophoretic patterns confirmed the protein depolymerization. The microstructure also showed that the gluten network became incomplete and starch was exposed outside the substrate. This study expounded the mechanism of HDN quality deterioration during FTC, which laid a foundation for the development and improvement of frozen and freeze-thaw noodles.
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Affiliation(s)
- Liuyu Wan
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiude Wu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Peng Xu
- Wuhan Jinxiangyuan Food Co., Ltd., Wuhan 430040, China
| | - Yaonan Xing
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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2
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Wang Z, Zhang S, Wang H, Huang J, Wang L. Effect of synergistic fermentation of Saccharomyces cerevisiae and Lactobacillus plantarum on thermal properties of hyaluronic acid-wheat starch system. Int J Biol Macromol 2024; 267:131542. [PMID: 38608973 DOI: 10.1016/j.ijbiomac.2024.131542] [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: 01/19/2024] [Revised: 03/24/2024] [Accepted: 04/09/2024] [Indexed: 04/14/2024]
Abstract
Hyaluronic acid (HA), as a multifunctional hydrophilic polysaccharide, is potentially beneficial in improving the thermal stability of fermented modified starches, but relevant insights at the molecular level are lacking. The aim of this study was to investigate the effect of different levels (0 %, 3 %, 6 %, 9 %, 12 % and 15 %) of HA on the structural, thermal and pasting properties of wheat starch co-fermented with Saccharomyces cerevisiae and Lactobacillus plantarum. We found that the addition of HA increased the median particle size of fermented starch granules from 16.387 to 17.070 μm. Meanwhile, the crystallinity of fermented starch was negatively correlated with the HA content, decreasing from 14.70 % to 12.80 % (p < 0.05). Fourier transform infrared spectroscopy results confirmed that HA interacted with starch granules and water molecules mainly through hydrogen bonding. Thermal analyses showed that the thermal peak of the composite correlated with the HA concentration, reaching a maximum of 73.17 °C at 12 % HA. In addition, HA increases the pasting temperature, reduces the peak, breakdown and setback viscosities of starch. This study demonstrates the role of HA in improving the thermal stability of fermented starch, providing new insights for traditional fermented food research and the application of HA in food processing.
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Affiliation(s)
- Zhen Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Sijie Zhang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Huiping Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China.
| | - Luyang Wang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, China; Food Laboratory of Zhongyuan, Luohe 462300, China.
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3
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Lan G, Xie S, Duan Q, Huang W, Huang W, Zhou J, Chen P, Xie F. Effect of soybean polysaccharide and soybean oil on gelatinization and retrogradation properties of corn starch. Int J Biol Macromol 2024; 264:130772. [PMID: 38467217 DOI: 10.1016/j.ijbiomac.2024.130772] [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: 11/29/2023] [Revised: 02/02/2024] [Accepted: 03/08/2024] [Indexed: 03/13/2024]
Abstract
This investigation stems from the wide interest in mitigating starch retrogradation, which profoundly impacts the quality of starch-based food, garnering significant attention in the contemporary food industry. Our study delves into the intricate dynamics of soluble soybean polysaccharide (SSPS) and soybean oil (SO) when added individually or in combination to native corn starch (NCS), offering insights into the gelatinization and retrogradation phenomena. We observed that SSPS (0.5 %, w/w) hindered starch swelling, leading to an elevated gelatinization enthalpy change (∆H) value, while SO (0.5 %, w/w) increased ∆H due to its hydrophobicity. Adding SSPS and/or SO concurrently reduced the viscosity and storage modulus (G') of starch matrix. For the starch gel (8 %, w/v) after refrigeration, SSPS magnified water-holding capacity (WHC) and decreased hardness through hydrogen bonding with starch, while SO increased hardness with limited water retention. Crucially, the combination of SSPS and SO maximized WHC, minimized hardness, and significantly inhibited starch retrogradation. The specific ratio of SSPS to SO was found to significantly influence the starch properties, with a 1:1 ratio resulting in the most desirable quality for application in starch-based foods. This study offers insights for utilizing polysaccharides and lipids in starch-based food products to extend shelf life.
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Affiliation(s)
- Guowei Lan
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Shumin Xie
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Wei Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jinfeng Zhou
- College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, Jiangxi, China
| | - Pei Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
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Wang F, Ma R, Zhu J, Zhan J, Li J, Tian Y. Physicochemical properties, in vitro digestibility, and pH-dependent release behavior of starch-steviol glycoside composite hydrogels. Food Chem 2024; 434:137420. [PMID: 37696154 DOI: 10.1016/j.foodchem.2023.137420] [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: 05/17/2023] [Revised: 07/29/2023] [Accepted: 09/04/2023] [Indexed: 09/13/2023]
Abstract
Steviol glycosides possess Bola-form amphiphilic structure, which can solubilize hydrophobic phytochemicals and exert physical modification to the hydrophilic matrix. However, the effect of steviol glycosides on the starch hydrogel is still unclear. Herein, the physicochemical properties, in vitro digestibility, and release behavior of starch hydrogel in the presence of steviol glycosides were investigated. The results showed that the addition of steviol glycosides promoted the gelatinization and gelation of starch, and endowed the starch hydrogel with softer texture, larger volume, and higher water holding capacity. The hydrophobic curcumin was well integrated into hydrogel by steviol glycosides, providing the gel with improved colour brilliance. The introduction of steviol glycosides hardly affected the digestibility of starch gel, but it promoted the release rate of curcumin. Notably, this release behavior was pH dependent, which tended to target the alkaline intestine. This work provided some theoretical supports for the development of sugar-free starchy foods.
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Affiliation(s)
- Fan Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; Department of Biomedical Engineering, National University of Singapore, 15 Kent Ridge Crescent, Singapore 119276, Singapore; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Rongrong Ma
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China
| | - Jingling Zhu
- Department of Biomedical Engineering, National University of Singapore, 15 Kent Ridge Crescent, Singapore 119276, Singapore; NUS Environmental Research Institute (NERI), National University of Singapore, 5 A Engineering Drive 1, Singapore 117411, Singapore
| | - Jinling Zhan
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, PR China
| | - Jun Li
- Department of Biomedical Engineering, National University of Singapore, 15 Kent Ridge Crescent, Singapore 119276, Singapore; NUS Environmental Research Institute (NERI), National University of Singapore, 5 A Engineering Drive 1, Singapore 117411, Singapore.
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
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5
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Zhao K, Jia Z, Hou L, Xiao S, Yang H, Ding W, Wei Y, Wu Y, Wang X. Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharides. Int J Biol Macromol 2023; 253:127431. [PMID: 37838130 DOI: 10.1016/j.ijbiomac.2023.127431] [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: 06/30/2023] [Revised: 08/24/2023] [Accepted: 10/11/2023] [Indexed: 10/16/2023]
Abstract
The anti-aging effects of two anionic polysaccharides AG (sodium alginate)/SSPS (soluble soybean polysaccharide) and WS (wheat starch) were evaluated, and their different mechanisms were explored. The rheological properties, gelatinization properties and aging properties were characterized. The addition of AG and SSPS changed the gelatinization parameters of WS, decreased the peak viscosity, breakdown viscosity and setback viscosity, and enhanced the fluidity of the gel system. Additionally, the starch molecular orderliness experiment showed that the relative crystallinity of starch gels decreased with the increase in AG and SSPS concentrations, indicating that the rearrangement of amylopectin was disturbed, which inhibited the cross-linking of starch molecules. The water state analysis showed that the hydrophilicity of AG and SSPS and their interactions with starch molecules influenced the relaxation behavior of water protons in the gel system in a concentration-dependent manner. In conclusion, the addition of AG and SSPS could significantly inhibit the aging of WS gels, probably due to the competition effect of AG and SSPS on water and the interaction with starch molecules. The present study results would provide new theoretical insights into WS-based food research.
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Affiliation(s)
- Kaifeng Zhao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Ziyang Jia
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Lili Hou
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Heng Yang
- Angel Yeast Co., Ltd., 168 Chengdong Avenue, Yichang, Hubei, China
| | - Wenping Ding
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yanmei Wei
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
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6
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Wan L, Wang X, Liu H, Xiao S, Ding W, Pan X, Fu Y. Retrogradation inhibition of wheat starch with wheat oligopeptides. Food Chem 2023; 427:136723. [PMID: 37385058 DOI: 10.1016/j.foodchem.2023.136723] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2022] [Revised: 06/18/2023] [Accepted: 06/23/2023] [Indexed: 07/01/2023]
Abstract
Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied. Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior. WOP improved the water holding capacity, inhibited swelling power, and reduced the hardness of WS gels, which decreased from 1200 gf to 800 gf compared with the control after 30 days storage. Meanwhile, the water migration of WS gels were also reduced with WOP incorporation. The relative crystallinity of WS gel with 1% WOP was reduced by 13.3%, and the pore size and the microstructure of gels was improved with WOP. Besides, the short-range order degree reached the lowest value with 1% WOP. In conclusion, this study explained the interaction between WOP and WS, which was beneficial to the application of WOP in WS-based food.
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Affiliation(s)
- Liuyu Wan
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiuyun Pan
- Yiyantang (Yingcheng) Healthy Salt Manufacturing Co. LTD, Yingcheng 432400, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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7
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Liu X, Chen L, Chen L, Liu D, Liu H, Jiang D, Fu Y, Wang X. The Effect of Terminal Freezing and Thawing on the Quality of Frozen Dough: From the View of Water, Starch, and Protein Properties. Foods 2023; 12:3888. [PMID: 37959007 PMCID: PMC10648450 DOI: 10.3390/foods12213888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 10/21/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Frozen dough is suitable for industrial cold chain transportation, but usually experiences temperature fluctuations through the cold chain to the store after being refrigerated in a factory, seriously damaging the product yield. In order to analyze the influence mechanism of temperature fluctuation during the terminal cold chain on frozen dough, the effects of terminal freezing and thawing (TFT) on the quality (texture and rheology) and component (water, starch, protein) behaviors of dough were investigated. Results showed that the TFT treatment significantly increased the hardness and decreased the springiness of dough and that the storage modules were also reduced. Furthermore, TFT increased the content of freezable water and reduced the bound water with increased migration. Additionally, the peak viscosity and breakdown value after TFT with the increased number of cycles were also increased. Moreover, the protein characteristics showed that the low-molecular-weight region and the β-sheet in the gluten secondary structure after the TFT treatment were increased, which was confirmed by the increased number of free sulfhydryl groups. Microstructure results showed that pores and loose connection were observed during the TFT treatment. In conclusion, the theoretical support was provided for understanding and eliminating the influence of the terminal nodes in a cold chain.
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Affiliation(s)
- Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Luncai Chen
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (D.J.)
| | - Lei Chen
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Dezheng Liu
- Hubei Selenium Grain Technology Group Co., Ltd., Enshi 445600, China;
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Dengyue Jiang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (D.J.)
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China; (X.L.); (L.C.); (H.L.)
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (D.J.)
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8
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Dong Y, Dai Y, Xing F, Hou H, Wang W, Ding X, Zhang H, Li C. Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4858-4866. [PMID: 36918962 DOI: 10.1002/jsfa.12554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 02/07/2023] [Accepted: 03/14/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND At present, most studies have focused on the preparation of modified starches by dry grinding. As an excellent starch plasticizer, water might enhance the action of grinding on the structure of starch granules, and water grinding might improve the gel properties of starch. Therefore, this article explored the influence mechanism of water grinding on the gel properties of corn starch based on the changes in its structure and properties. RESULTS The results showed that water grinding could make water enter the starch granules and hydrate the starch molecules, and the starch gelatinized after water grinding for 20 min. Thus, water enhanced the action of grinding on the structure of the starch granules. Under the plasticization and grinding action of water grinding, the mechanochemical effect of the starch granules occurred. When the starch was in the aggregation stage (7.5-10 min), the crystallinity of the starch increased, and the starch molecules rearranged into a more stable structure, which increased apparent viscosity (η), elastic modulus (G') and viscous modulus (G″) of the starch gels. CONCLUSION Therefore, appropriate water grinding (10 min) contributed to increasing the viscoelasticity of starch gels. This study provided a theoretical foundation for research on improving the properties of starch by mechanical modification in future. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ying Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Fu Xing
- Shandong Drug and Food Vocational College, Weihai, Shandong, 264210, People's Republic of China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
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9
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Zhang Y, Huang S, Mei B, Tian X, Jia L, Sun N. Magnetite/β-cyclodextrin/fly ash composite as an effective and recyclable adsorbent for uranium(VI) capture from wastewater. CHEMOSPHERE 2023; 331:138750. [PMID: 37105305 DOI: 10.1016/j.chemosphere.2023.138750] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 04/13/2023] [Accepted: 04/20/2023] [Indexed: 05/19/2023]
Abstract
As a novel adsorbent for the separation of uranium(VI) from wastewater, Magnetite/β-cyclodextrin/fly ash composite (Fe3O4/β-CD/FA) was first prepared via a chemical coprecipitation technology. The characterization results indicated that Fe3O4 and β-CD had been successfully loaded on FA, which had brought abundant oxygen-containing functional groups, providing numerous adsorptive sites for the removal of uranium(VI). At pH = 5.0 and T = 25 °C, the maximum uranium(VI) removal efficiency and capacity of Fe3O4/β-CD/FA were higher to 97.8% and 444.4 mg g-1, respectively. Pseudo-second-order and Langmuir models fitted better with the experimental data, illustrating that chemical adsorption dominated the uranium(VI) removal process. In addition, Fe3O4/β-CD/FA showed good anti-interference ability and recoverability. After five cycles, the removal rate of uranium(VI) on Fe3O4/β-CD/FA was still higher to 90.4%. The immobilization of uranium(VI) on Fe3O4/β-CD/FA was mainly ascribed to the synergism of redox reaction, complex reaction, chemical reaction and electrostatic interaction. Given the above, Fe3O4/β-CD/FA would be regarded as an efficacious, green and promising adsorbent for uranium(VI) separation from wastewater.
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Affiliation(s)
- Yong Zhang
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang, 621010, China.
| | - Siqi Huang
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang, 621010, China
| | - Bingyu Mei
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang, 621010, China
| | - Xiaoyu Tian
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang, 621010, China
| | - Lingyi Jia
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang, 621010, China
| | - Nan Sun
- State Key Laboratory of Environment-friendly Energy Materials, Sichuan Co-Innovation Center for New Energetic Materials, National Co-innovation Center for Nuclear Waste Disposal and Environmental Safety, Nuclear Waste and Environmental Safety Key Laboratory of Defense, School of National Defence Science & Technology, Southwest University of Science and Technology, Mianyang, 621010, China.
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10
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Zhao K, Jia Z, Hou L, Yang H, Xiao S, Ding W, Zhang Y, Wang X, Fu Y, Wu Y. Interpretation of the effects of hydroxypropyl starch and hydroxypropyl distarch phosphate on frozen raw noodles quality during frozen storage: Studies on water state and starch-gluten network properties. Int J Biol Macromol 2023; 242:124783. [PMID: 37169050 DOI: 10.1016/j.ijbiomac.2023.124783] [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: 03/24/2023] [Revised: 04/26/2023] [Accepted: 05/04/2023] [Indexed: 05/13/2023]
Abstract
The impacts of both structural variations induced by low temperature and physiochemical changes induced by modified starch on the qualities of frozen raw noodles (FRNs) were investigated during long-term freezing storage. The addition of modified starch was a potentially effective method to delay the loss of FRNs qualities during storage. In this study, hydroxypropyl starch (HPS) and hydroxypropyl distarch phosphate (HPDSP) were added to improve the cooking and textural characteristics of FRNs. The cooking loss rate of FRNs with the addition of 12%HPS was consistent with that of the control (4.39 % and 4.37 %, respectively), while after 8 weeks of storage showed the significant decrease effect (5.01 % and 5.78 %, respectively). In addition, adding HPS or HPDSP could change the colour and lustre of FRNs to that preferred by consumers. When 6 % HPS or HPDSP were added, the FRNs showed the lowest of freezable water content during storage. The test results of FTIR showed the secondary structure of FRNs was maintained with the introduction of HPS or HPDSP during refrigeration, and the microstructure was improved during the frozen storage period. Consequently, the results provided a theoretical basis and new insight for the production and transportation of FRNs.
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Affiliation(s)
- Kaifeng Zhao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Ziyang Jia
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Lili Hou
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Heng Yang
- Angel Yeast Co., Ltd., 168 Chengdong Avenue, Yichang, Hubei, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Wenping Ding
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yuting Zhang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Yang Fu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
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11
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Zhai J, Li X, Svensson B, Jin Z, Bai Y. Increasing Protein Content of Rice Flour with Maintained Processability by Using Granular Starch Hydrolyzing Enzyme. Molecules 2023; 28:molecules28083522. [PMID: 37110757 PMCID: PMC10141220 DOI: 10.3390/molecules28083522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2023] [Revised: 04/12/2023] [Accepted: 04/15/2023] [Indexed: 04/29/2023] Open
Abstract
Rice flour (RF) has become a promising food material. In the present study, RF with higher protein content was prepared using a granular starch hydrolyzing enzyme (GSHE). Particle size, morphology, crystallinity, and molecular structures of RF and rice starch (RS) were characterized to establish a hydrolytic mechanism; thermal, pasting, and rheological properties were determined to evaluate processability using differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and rheometer, respectively. The GSHE treatment resulted in pinholes, pits, and surface erosion through sequential hydrolysis of crystalline and amorphous areas on the starch granule surface. The amylose content decreased with hydrolysis time, while the very short chains (DP < 6) increased rapidly at 3 h but decreased slightly later. After hydrolysis for 24 h, the protein content in RF increased from 8.52% to 13.17%. However, the processability of RF was properly maintained. Specifically, the data from DSC showed that the conclusion temperature and endothermic enthalpy of RS barely changed. The result of rapid RVA and rheological measurement indicated that RF paste viscosity and viscoelastic properties dropped rapidly after 1 h hydrolysis and thereafter recovered slightly. This study provided a new RF raw material useful for improving and developing RF-based foods.
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Affiliation(s)
- Jinxing Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Birte Svensson
- Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
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12
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Xie Q, Liu X, Liu H, Zhang Y, Xiao S, Ding W, Lyu Q, Fu Y, Wang X. Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch. Int J Biol Macromol 2023; 229:363-371. [PMID: 36581041 DOI: 10.1016/j.ijbiomac.2022.12.253] [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: 08/13/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.
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Affiliation(s)
- Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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13
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Yang R, Ren Y, Dong W. A novel enzyme-free long-lasting chemiluminescence system based on a luminol functionalized β-cyclodextrin hydrogel for sensitive detection of H 2O 2 in urine and cells. J Mater Chem B 2023; 11:1320-1330. [PMID: 36655431 DOI: 10.1039/d2tb01813f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
A novel long-lasting chemiluminescent (CL) hydrogel (β-CD@luminol-Co2+) was synthesized by embedding luminol and cobalt ions (Co2+) into β-cyclodextrin (β-CD) through non-covalent interactions. Due to its porous structure and viscosity, the synthesized β-CD@luminol-Co2+ hydrogel exhibited long-lasting CL properties and can emit light for 12 h under both alkaline and neutral conditions. In addition, the CL intensities of β-CD@luminol-Co2+ were linear with the logarithm of the hydrogen peroxide (H2O2) concentration in the range of 1.0 × 10-11-1.0 × 10-7 M, and the limit of detection (LOD) was 0.63 × 10-11 M and 0.85 × 10-11 M under alkaline and neutral conditions, respectively. On this basis, an enzyme-free CL sensor based on β-CD@luminol-Co2+ was fabricated for the sensitive detection of H2O2 in human urine samples under alkaline conditions, and showed good accuracy and recovery. Since β-CD@luminol-Co2+ showed good CL properties under neutral conditions, it can be applied to detect H2O2 in cells. In order to prolong the emission wavelength of β-CD@luminol-Co2+ for better cell imaging, β-CD@luminol-FL-Co2+ was prepared by adding fluorescein (FL) to β-CD@luminol-Co2+. The as-prepared β-CD@luminol-FL-Co2+ also displayed long-lasting CL properties and showed a linear relationship with H2O2 concentrations. In addition, the maximum emission wavelength of β-CD@luminol-FL-Co2+ was 520 nm, which was red-shifted by 95 nm compared with β-CD@luminol-Co2+. The methyl thiazolyl tetrazolium (MTT) assay results and confocal microscopy images illustrated that β-CD@luminol-FL-Co2+ had low toxicity and can be taken up by A549 cells. Finally, β-CD@luminol-FL-Co2+ was successfully applied for CL imaging and detection of intracellular H2O2 in A549 cells under neutral conditions. This enzyme-free long-lasting CL system with high sensitivity can also be extended to real-time monitoring of H2O2in vivo.
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Affiliation(s)
- Rui Yang
- School of Pharmacy, Anhui Medical University, Hefei 230032, P. R. China.
| | - Yueran Ren
- School of Pharmacy, Anhui Medical University, Hefei 230032, P. R. China.
| | - Wenxuan Dong
- School of Pharmacy, Anhui Medical University, Hefei 230032, P. R. China.
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14
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Liu H, Wan L, Xiao S, Fu Y, Wang X. Changes in the physicochemical and protein distribution properties of dough with the wheat oligopeptide incorporation. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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15
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Zhou J, Jia Z, Wang M, Wang Q, Barba FJ, Wan L, Wang X, Fu Y. Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107908] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Xie Q, Liu X, Xiao S, Pan W, Wu Y, Ding W, Lyu Q, Wang X, Fu Y. Effect of mulberry leaf polysaccharides on the baking and staling properties of frozen dough bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6071-6079. [PMID: 35462415 DOI: 10.1002/jsfa.11959] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 03/21/2022] [Accepted: 04/24/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Deterioration in frozen dough bread easily occurs in store, resulting in tremendous economic waste. Therefore, it is imperative to find natural additives to improve storage staling. The effects of mulberry leaf polysaccharides (MLP) were studied in terms of baking, retrogradation and microstructural aspects in frozen dough bread. RESULTS The incorporation of MLP improved the specific volume and reduced the hardness of bread during room storage, with 1% MLP showing the best results. The results of X-ray diffraction and Fourier transform infrared spectroscopy showed that crystallinity was decreased and the formation of double helical structure was inhibited with the incorporation of MLP. Meanwhile, the results of low-field nuclear magnetic resonance demonstrated that the addition of MLP was advantageous for retarding water migration and distribution, with reduced water loss. It can be seen intuitively from scanning electron microscopy that MLP improved the gluten network with a smoother and flatter system. CONCLUSION MLP improved the quality of bread during storage and delayed the degradation of internal structure, and can be used as an effective natural additive to improve the storage stability of baked food. 1% MLP showed the best results. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Qianran Xie
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Xiaorong Liu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Wen Pan
- Wuhan Qianji Food Co. Ltd, Wuhan, China
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Wenping Ding
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Qingyun Lyu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Yang Fu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
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17
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Liu Y, Leng Y, Xiao S, Zhang Y, Ding W, Ding B, Wu Y, Wang X, Fu Y. Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture and protein composition properties of extruded flour products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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18
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Zhang M, Xiao S, Gong A, Liu X, Wu Y, Du J, Ding W, Fu Y, Wang X. Effect of lactosucrose on the evaluation of visual appearance, texture, water mobility, microstructure and inhibition of staling in wheat bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15716] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Miaomiao Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | | | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yan Wu
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Jing Du
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil Ministry of Education Wuhan Polytechnic University Wuhan 430023 China
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China
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