1
|
Yan X, McClements DJ, Luo S, Liu C, Ye J. Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications. Carbohydr Polym 2024; 340:122273. [PMID: 38858001 DOI: 10.1016/j.carbpol.2024.122273] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 04/26/2024] [Accepted: 05/13/2024] [Indexed: 06/12/2024]
Abstract
During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters the physicochemical, organoleptic, and gastrointestinal properties of starchy foods. This review summarizes methods for measuring DG, as well as the impact of DG on the starch structure, properties, and applications. Enzymatic digestion, iodine colorimetry, and differential scanning calorimetry are the most common methods for evaluating the DG. As the DG increases, the structural organization of the molecules within starch granules is progressively disrupted, the particle size of the granules is altered due to swelling and then disruption, the crystallinity is decreased, the molecular weight is reduced, and the starch-lipid complexes are formed. The impact of DG on the starch structure and properties depends on the processing method, operating conditions, and starch source. The starch DG affects the quality of many foods, including baked goods, fried foods, alcoholic beverages, emulsified foods, and edible inks. Thus, a better understanding of the changes in starch structure and function caused by gelatinization could facilitate the development of foods with novel or improved properties.
Collapse
Affiliation(s)
- Xudong Yan
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Shunjing Luo
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| | - Jiangping Ye
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
| |
Collapse
|
2
|
Ouyang J, Fan K, Li Q, Wang F, Li W, Su X. Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour. Food Chem 2024; 431:137056. [PMID: 37573749 DOI: 10.1016/j.foodchem.2023.137056] [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: 02/14/2023] [Revised: 06/12/2023] [Accepted: 07/27/2023] [Indexed: 08/15/2023]
Abstract
Extruded yam flour was prepared at different feed moisture to improve its instant properties. The water solubility index (WSI) and water absorption index (WAI) were used to compare the instant properties of yam flour. Their chemical compositions, particle size distribution, crystalline structure, and microscopic forms were also analyzed to assess the effects of feed moisture on the instant properties of yam flour. We found that extrusion significantly improved the instant properties of yam flour, while the WSI value increased from 29.50% to 71.86% and the WAI value decreased from 387.88% to 228.06% with decreased feed moisture. Extrusion led to the degradation of total starch and amylopectin, and the contents of soluble substances increased markedly. Extrusion destroyed the granular and crystalline structures, which were reconstituted as amylose-lipid complexes with a significant decrease in relative crystallinity. Increasing the feed moisture was beneficial to the flow and color retention, while lower feed moisture was more favorable to enhance the instant properties.
Collapse
Affiliation(s)
- Jia Ouyang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China
| | - Kuanxiu Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China
| | - Qingming Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, Hunan, China
| | - Feng Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, Hunan, China
| | - Wenjia Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, Hunan, China
| | - Xiaojun Su
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, Hunan, China; Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha 410128, Hunan, China.
| |
Collapse
|
3
|
Chien HI, Tsai YH, David Wang HM, Dong CD, Huang CY, Kuo CH. Extrusion puffing pretreated cereals for rapid production of high-maltose syrup. Food Chem X 2022; 15:100445. [PMID: 36211773 PMCID: PMC9532787 DOI: 10.1016/j.fochx.2022.100445] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 09/02/2022] [Accepted: 09/12/2022] [Indexed: 11/28/2022] Open
Abstract
Extrusion puffing of cereals improved their water solubility and gelatinization. FTIR-ATR study revealed structural differences between native and puffed cereals. Extrusion puffing highly enhanced the efficiency of saccharification. The extruded-puffed cereals had a higher Vmax/Km value as compared to native. Extruded-puffed cereals showed potential for high-maltose syrup production.
In this study, cereals with high starch content, including brown rice, corn, and buckwheat were pretreated by extrusion. The physicochemical properties of extruded-puffed cereals obtained from different extrusion conditions were analyzed herein. The puffed extrudates exhibited lower bulk density, higher water solubility and gelatinization as compared to untreated cereals. The FTIR-ATR results confirmed a decrease in the crystalline structure of extruded-puffed cereals. A higher Vmax/Km value was observed in the enzymatic saccharification of puffed extrudates that significantly improved hydrolysis rate and yield. Finally, the high-maltose syrup was produced via the enzymatic hydrolysis of extruded-puffed cereals at high substrate concentrations (20 %). After hydrolysis for 180 min at an enzyme substrate ratio (E/S ratio) of 0.2, the syrup with dextrose equivalent (DE) value of 63, 62, and 61 were obtained from extruded-puffed brown rice, corn, and buckwheat, respectively. Our results showed the potential of using extruded-puffed cereals for producing high-maltose syrup.
Collapse
Affiliation(s)
- Hung-I Chien
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Yung-Hsiang Tsai
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
| | - Hui-Min David Wang
- Graduate Institute of Biomedical Engineering, National Chung Hsing University, Taichung 402, Taiwan
| | - Cheng-Di Dong
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Department of Marine Environmental Engineering, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Chun-Yung Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Corresponding authors at: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan.
| | - Chia-Hung Kuo
- Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan
- Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung, Taiwan
- Center for Aquatic Products Inspection Service, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
- Corresponding authors at: Department of Seafood Science, National Kaohsiung University of Science and Technology, 142 Haijhuan Road, Nan-Tzu District, Kaohsiung 811, Taiwan.
| |
Collapse
|
4
|
Guan Z, Ren X, Bian S, Xu E, Jiao A, Jin Z. Study on the evaluation standard of extruded glutinous rice starch with thermostable α‐ amylase for making Chinese rice wine. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhongjing Guan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xiaoru Ren
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Shichao Bian
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China
- School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou 310058 China
| | - Aiquan Jiao
- 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
| | - 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
| |
Collapse
|
5
|
Chen Y, Jing H, Du X, Jiang C, Wang L, Jiang C, Wang H, Ma C. Investigation on physicochemical, structural, and functional properties of protein from pecan (Carya illinoinensis (wangenh.) K. Koch) treated by three different peeling methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01434-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
6
|
Guan Z, Zhang Z, Ren X, Bian S, Xu E, Jin Z, Jiao A. Study on the relationship between the degradation degrees of glutinous rice starch extruded with different α‐amylases and the qualities of Chinese rice wine. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15660] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zhongjing Guan
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Zhuoyi Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Xiaoru Ren
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Shichao Bian
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi China
| |
Collapse
|