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Cui Y, Sun D, Guo L, Cui B, Wang J, Sun C, Du X. Spatial exposure and oxidative accumulation of reactive hydroxyl groups in starch retrogradation through transglucosidase and hexose oxidase. Food Chem 2025; 463:141278. [PMID: 39293385 DOI: 10.1016/j.foodchem.2024.141278] [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: 07/04/2024] [Revised: 09/06/2024] [Accepted: 09/11/2024] [Indexed: 09/20/2024]
Abstract
To investigate the potential of inhibiting starch retrogradation by modifying the functional groups of starch, transglucosidase (TG) was used to facilitate active hydroxyl groups to be exposed through increasing branching degree. Subsequently, hexose oxidase (HOX) advantageously promoted the oxidation of starch chains and increased spatial repulsion of starch backbone. The Fukui Function revealed that the oxygen atoms at the C3 and C4 positions on glucose units had a higher oxidation tendency. Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy analysis confirmed that the reactive hydroxyl groups underwent an oxidation process with increasing HOX treatment time. From the crystal structure parameters, the c-axis of native corn starch modified by TG for 16 h and HOX for 48 h (or TGHOX-48) was shortened from 16.92 to 16.32 Å and in the long-term retrogradation, TGHOX-48 exhibited the lowest starch retrogradation rate (0.22).
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Affiliation(s)
- Yunlong Cui
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dengyue Sun
- State Key Laboratory of Biobased Material and Green Papermaking, College of Bioengineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Li Guo
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, School of Food Sciences and Engineering, State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Jinpeng Wang
- Postdoctoral Research Workstation, Shandong, Zhucheng Xingmao Corn Developing Co. Ltd, Zhucheng, China.
| | - Chunrui Sun
- Postdoctoral Research Workstation, Shandong, Zhucheng Xingmao Corn Developing Co. Ltd, Zhucheng, China
| | - Xianfeng Du
- Department of Food Sciences, Anhui Agricultural University, Hefei, China.
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Qi X, Hong T, Nie A, Zhang J, Jin Y, Xu D, Wu F, Xu X. Effect of surfactin on microbial content, appearance quality, and starch properties of fresh noodles during storage. Food Chem 2024; 467:142319. [PMID: 39642422 DOI: 10.1016/j.foodchem.2024.142319] [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: 08/27/2024] [Revised: 11/26/2024] [Accepted: 11/30/2024] [Indexed: 12/08/2024]
Abstract
Fresh noodles (FNs) are prone to quality deterioration during storage, negatively affecting their edibility. This study investigated the impacts of different surfactin concentrations on microbial content, appearance quality, and starch properties in FNs to enhance storage stability and shelf life. The addition of surfactin effectively controlled the microbial growth in FNs during storage, FNs containing 0.4 % surfactin maintained total aerobic plate count below 106 CFU/g for up to 72 h at 25 °C, which was at least 48 h longer than the control group. Furthermore, surfactin could inhibit yellowing and reduce the appearance of dark spots in FNs during storage. Results from Rapid Visco Analyzer, X-ray diffractometer, and Differential Scanning Calorimetry indicated that surfactin inhibited the decrease in starch viscosity, and the increase in relative crystallinity and enthalpy, and improved the storage stability of starch in FNs. This research provides a theoretical foundation for applying surfactin as an enhancer in FNs.
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Affiliation(s)
- Xuepan Qi
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Tingting Hong
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Anying Nie
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Junhui Zhang
- COFCO Nutrition and Health Research Institute Co.Ltd, Beijing 102209, China; Beijing Key Laboratory of Nutrition& Health and Food Safety, Beijing 102209, China
| | - Yamei Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Fengfeng Wu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China.
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Wen Y, Lin S, Li X, Zhang J, Zhao Y, Ma D, Li M, Ren X, Zhang W. Relationship between wheat flour’s quality characteristics and color of fresh wet noodles. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2161565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Yaqing Wen
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Shunshun Lin
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Xuejie Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Jian Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Yang Zhao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Dongyun Ma
- Agronomy College, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Mengqin Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Xiujuan Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
| | - Weifeng Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, Henan Province, PR China
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Tang YY, Guo XN, Zhu KX. Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles. Food Chem 2023; 412:135533. [PMID: 36716630 DOI: 10.1016/j.foodchem.2023.135533] [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: 08/09/2022] [Revised: 12/28/2022] [Accepted: 01/19/2023] [Indexed: 01/22/2023]
Abstract
The effect and mechanism of sodium hexametaphosphate (SHMP) on polyphenol oxidase (PPO) enzymatic browning in yellow alkaline noodles (YAN) were investigated. The browning degree and PPO activity in YAN or PPO solutions decreased with the SHMP concentrations increased. Variations in pH values (pH 7-8.5) adjusted by HCl or acetic acid slightly affected the PPO activity, but SHMP inhibited PPO activity more pronounced. The inhibition of SHMP on PPO activity was irreversible. SHMP formed coordinate covalent bonds with Cu2+ to make PPO inactive. HPLC analysis revealed that SHMP reduced the browning products and led to the color of PPO-catechol systems being lightened. Furthermore, SHMP inhibited browning by hampering the auto-oxidization of intermediate products due to the change in pH value. Besides, the HPLC chromatogram, UV-vis spectrum, and mass spectrometry revealed that SHMP could convert melanin (m/z 248.97, 723.5, and 836.58) to light-colored substances (m/z 137.11).
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Affiliation(s)
- Ying-Ying Tang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China
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Preventing the browning of fresh wet noodle sheets by aqueous ozone mixing: Browning and physicochemical properties. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Habuš M, Golubić P, Vukušić Pavičić T, Čukelj Mustač N, Voučko B, Herceg Z, Ćurić D, Novotni D. Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02732-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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