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He Z, Wang D, Zhu W, Lian X. Study on the anti-retrogradation of wheat amylopectin by addition of alkali-soluble glutenin. Int J Biol Macromol 2024; 259:129280. [PMID: 38211911 DOI: 10.1016/j.ijbiomac.2024.129280] [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: 11/01/2023] [Revised: 12/28/2023] [Accepted: 01/04/2024] [Indexed: 01/13/2024]
Abstract
The retrogradation of wheat amylopectin during cold storage is the main reason for the increasing hardness of flour products such as steamed bread, bread and pastries, etc. Addition of gluten protein components is a green, safe, cheap and efficient method to inhibit the retrogradation of wheat amylopectin. In this paper, as being stored at 4 °C for 7 d, retrogradation rate of wheat amylopectin decreased from 55.02 % to 14.37 % after it was mixed with 20 % alkali-soluble glutenin (ASG) at 30 °C for 90 min, a 73.8 % reduction. The infrared results showed that the intensity of bending vibration of water molecules and intra-molecular β-sheet content of ASG decreased during the interaction between amylopectin and ASG. Meanwhile, intermolecular β-sheet and random coil contents of ASG increased. The results of 13C Solid-state NMR indicated that Qβ, Pγ and Lγ of ASG involved in interaction of wheat amylopectin, ASG and molecule of water. Under the optimal conditions, the interaction of wheat amylopectin and ASG began to form spheres containing disulfide bonds, resulting in the attenuation or disappearance of the diffraction peak at 2θ 19.7°, which may be marked as the criterion for the best mixing time of wheat amylopectin and ASG. The retrogradation kinetic index (n) of wheat amylopectin decreased significantly with the addition of ASG and formation of disulfide bond was the key factor. ASG could be potentially used as an anti-retrogradation agent for amylopectin.
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Affiliation(s)
- Zhixiang He
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR, China
| | - Danli Wang
- School of Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Wei Zhu
- School of Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR, China.
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Wei W, Wu M, Zhang T, Zhang X, Ren W, He T. Enhancement of Starch Gel Properties Using Ionic Synergistic Multiple Crosslinking Extrusion Modification. Foods 2023; 13:24. [PMID: 38201055 PMCID: PMC10777953 DOI: 10.3390/foods13010024] [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: 11/03/2023] [Revised: 12/10/2023] [Accepted: 12/15/2023] [Indexed: 01/12/2024] Open
Abstract
Crosslinking is a promising method to modulate the gel properties of food-grade starch gels. Still, the poor crosslinking effect of a single type of crosslinker limits the application of this method in starch gel modification. In this study, an Ca2+ synergistic multiple crosslinking modification method was proposed to prepare crosslinked starches with good gel properties and setting. The rheological properties of the samples were tested. The modified sample (SC-Ca-N3, G' = 1347 ± 27) showed a 79% improvement compared to the starch without synergistic crosslinking modification (SC-N, G' = 752 ± 6). The elastic modulus of starch gels can be adjusted by changing the degree of the crosslinking reaction. The results of nonlinear rheological Lissajous curve analysis showed that the synergistically crosslinked gel system strongly resisted deformation. In addition, the microstructure of the modified samples was characterized using scanning electron microscopy. The XPS, FTIR, and XRD results indicated that multiple molecular forces participate in the synergistic crosslinking reaction.
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Affiliation(s)
| | - Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China
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Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Effects of Heat-Moisture Treatment on the Digestibility and Physicochemical Properties of Waxy and Normal Potato Starches. Foods 2022; 12:foods12010068. [PMID: 36613287 PMCID: PMC9818452 DOI: 10.3390/foods12010068] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/19/2022] [Indexed: 12/24/2022] Open
Abstract
Heat-moisture treatment (HMT) is a safe, environmentally friendly starch modification method that reduces the digestibility of starch and changes its physicochemical properties while maintaining its granular state. Normal potato starch (NPS) and waxy potato starch (WPS) were subjected to HMT at different temperatures. Due to erosion by high-temperature water vapor, both starches developed indentations and cracks after HMT. Changes were not evident in the amylose content since the interaction between the starch molecules affected the complexation of amylose and iodine. HMT increased pasting temperature of NPS from 64.37 °C to 91.25 °C and WPS from 68.06 °C to 74.44 °C. The peak viscosity of NPS decreased from 504 BU to 105 BU and WPS decreased from 384 BU to 334 BU. The crystallinity of NPS decreased from 33.0% to 24.6% and WPS decreased from 35.4% to 29.5%. While the enthalpy values of the NPS declined from 15.74 (J/g) to 6.75 (J/g) and WPS declined from 14.68 (J/g) to 8.31 (J/g) at 120 °C. The solubility and swelling power of NPS decreased while that of WPS increased at 95 °C. Due to the lack of amylose in WPS, at the same HMT processing temperature, the reduction in peak viscosity of treated WPS compared to that of native starch was smaller than that of NPS. The resistant starch (RS) content of NPS after HMT at 120 °C was 73.0%. The slowly digestible starch (SDS) content of WPS after HMT at 110 °C was 37.6%.
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Wu D, Ma H, Fu M, Tang X. Insight into multi-scale structural evolution during gelatinization process of normal and waxy maize starch. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4405-4414. [PMID: 36193489 PMCID: PMC9525508 DOI: 10.1007/s13197-022-05520-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/18/2022] [Accepted: 05/26/2022] [Indexed: 06/16/2023]
Abstract
By using a mimicked heating with ex-situ liquid nitrogen flash freezing method, multi-scale structural evolution behaviors of normal maize starch (NMS) and waxy maize starch (WMS) during gelatinization process were studied. The results from SEM, X-ray diffraction (XRD), FTIR/solid state NMR spectroscopy and small angle X-ray scattering (SAXS) showed that NMS and WMS exhibited differently structural evolution behavior during gelatinization process. As the temperature increase, the proportion of the NMS granules with cavity gradually increased, while after heating beyond (peak gelatinization temperature (Tp) + conclusion gelatinization temperature (Tc))/2 the disappearance of starch granule integrity occurred for WMS. The relative crystallinity of NMS declined from 32.8 to 15.26% gradually, as that of WMS declined from 42.43 to 13.09% with a sharply descent when heated beyond (Tp + Tc)/2. The loss of short-range order structure of NMS and WMS showed same trends according to FTIR and NMR. Semicrystalline lamellae of NMS became thinner gradually while that of WMS showed an apparently narrowing after heating beyond (Tp + Tc)/2. These results suggest that the destruction of double helix in amylopectin structure had greatly influence on the larger scale structure of starch samples. This strategy is important for thorough understanding and profiting starch-based food processing. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05520-2.
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Affiliation(s)
- Di Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Hong Ma
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Meixia Fu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, 210023 China
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Barua S, Hanewald A, Bächle M, Mezger M, Srivastav PP, Vilgis TA. Insights into the structural, thermal, crystalline and rheological behavior of various hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Gao X, Fu C, Li M, Qi X, Jia X. Effects of Biodegradation of Corn-Starch-Sodium-Alginate-Based Liquid Mulch Film on Soil Microbial Functions. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19148631. [PMID: 35886488 PMCID: PMC9317586 DOI: 10.3390/ijerph19148631] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 07/13/2022] [Accepted: 07/13/2022] [Indexed: 12/10/2022]
Abstract
In response to the problems of the poor degradability and mechanical properties of liquid mulch, natural non-toxic polymer compound corn starch and sodium alginate were used to prepare fully biodegradable liquid mulch. The preparation conditions of the mulch were optimized, and the mechanical properties of the mulch and the changes in the microbial community in soil with the mulch degradation were analyzed. The corn-starch–sodium-alginate-based liquid mulch film had an optimum performance at a tensile strength of 0.145 MPa and an elongation at a break of 16.05%, which was attained by adding 33.33% sodium alginate, 50% glycerol 22 and 4% citric acid to corn starch after moist heat modification. Fourier transform infrared spectroscopy analysis showed that the -COOH in sodium alginate could interact with the -OH in starch and glycerol through hydrogen bonding, thus, resulting in a denser structure and better mechanical properties of the liquid mulch as a non-crystalline material. The soil burial degradation study of mulch revealed that corn-starch–sodium-alginate-based liquid mulch degraded completely at 25 days macroscopically, and mulch degradation increased soil organic matter content. Microbial kinetic analysis showed that the abundance and diversity of the bacterial community decreased with the degradation of the mulch, which was conducive to the optimization of the bacterial community structure and function. Arthrobacter of the class Actinomycetes became the dominant microorganism, and its abundance increased by 16.48-times at 14 days of mulch degradation compared with that before degradation, and Acidophilus phylum (14 days) decreased by 99.33%. The abundance of fungal communities was elevated in relation to the main functional microorganisms involved in liquid mulch degradation, with Alternaria and Cladosporium of the Ascomycete phylum Zygomycetes being the most active at the early stage of mulch degradation (7 days), and the relative abundance of Blastocystis was significantly elevated at the late stage of mulch degradation (14 days), which increased by 13.32%. This study provides important support for the green and sustainable development of modern agriculture.
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Affiliation(s)
- Xia Gao
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; (X.G.); (C.F.)
- Key Laboratory of Cleaner Production, Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Chenxing Fu
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; (X.G.); (C.F.)
- Key Laboratory of Cleaner Production, Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Mingxiao Li
- State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China; (M.L.); (X.Q.)
| | - Xuejiao Qi
- State Key Laboratory of Environmental Criteria and Risk Assessment, Chinese Research Academy of Environmental Sciences, Beijing 100012, China; (M.L.); (X.Q.)
| | - Xuan Jia
- State Environmental Protection Key Laboratory of Food Chain Pollution Control, Beijing Technology and Business University, Beijing 100048, China; (X.G.); (C.F.)
- Key Laboratory of Cleaner Production, Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Correspondence:
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Formation and structure evolution of starch nanoplatelets by deep eutectic solvent of choline chloride/oxalic acid dihydrate treatment. Carbohydr Polym 2022; 282:119105. [DOI: 10.1016/j.carbpol.2022.119105] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2021] [Revised: 01/01/2022] [Accepted: 01/04/2022] [Indexed: 11/22/2022]
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9
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Wu C, Ji G, Gao F, Qian J, Zhang L, Li Q, Zhang C. Effect of heat-moisture treatment on the structural and physicochemical characteristics of sand rice ( Agriophyllum squarrosum) starch. Food Sci Nutr 2021; 9:6720-6727. [PMID: 34925801 PMCID: PMC8645719 DOI: 10.1002/fsn3.2622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 06/29/2021] [Accepted: 09/27/2021] [Indexed: 11/23/2022] Open
Abstract
A small granule starch from sand rice (Agriophyllum squarrosum) was subjected to heat-moisture treatment (HMT) at different moisture contents (MCs,15%-30%). With MC≤20%, a higher MC resulted in increases in the starch orders (i.e., short-range and crystalline structure) with unchanged granule morphology. Nonetheless, a further elevated MC (>20%) gradually destroyed the granule morphology and starch orders. Also, HMT gradually vanished the lamellar structure as MC increased during HMT. These structural evolutions in HMT-modified starch resulted in greater thermal stability, higher pasting temperature, lower pasting viscosity and weakened digestibility. Particularly, HMT applied directly in sand rice starch at 20% MC obtained the highest amount of SDS and RS (23.6%), which was 2.2-fold higher than that of native starch. Therefore, the small granule sand rice starch can be modulated by HMT through controlled MC to expand their application range in food production.
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Affiliation(s)
- Chunsen Wu
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing)Beijing Technology and Business UniversityBeijingChina
| | - Guiying Ji
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Fan Gao
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Jian‐Ya Qian
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Liang Zhang
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Qian Li
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
| | - Chen Zhang
- School of Food Science & EngineeringYangzhou UniversityYangzhouChina
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Barua S, Khuntia A, Srivastav PP, Vilgis TA. Understanding the native and hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch system: A multivariate approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Barua S, Rakshit M, Srivastav PP. Optimization and digestogram modeling of hydrothermally modified elephant foot yam (Amorphophallus paeoniifolius) starch using hot air oven, autoclave, and microwave treatments. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111283] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Piecyk M, Domian K. Effects of heat-moisture treatment conditions on the physicochemical properties and digestibility of field bean starch (Vicia faba var. minor). Int J Biol Macromol 2021; 182:425-433. [PMID: 33836201 DOI: 10.1016/j.ijbiomac.2021.04.015] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2021] [Revised: 03/22/2021] [Accepted: 04/04/2021] [Indexed: 11/17/2022]
Abstract
In the presented study, starch of two cultivars of field bean was modified via the heat-moisture treatment (HMT) at various moisture contents (15 and 30%) and temperatures (100 and 120 °C) to determine HMT effect on its physicochemical properties and digestibility. Non-modified (NM) starches showed only slight variation in properties, with the tested varieties differing only in slowly digestible starch (SDS) and resistant starch (RS) content. The HMT was shown to decrease the swelling power and amylose leaching and higher phase transition temperatures and wider gelatinization temperature ranges in all modification conditions. These effects were caused by changes in the starch structure, as evidenced by the observed the decrease in relative crystallinity. The changes were the most pronounced in the starches treated at the higher moisture level. The HMT modification modified also starch digestibility. The total content of SDS and RS in non-gelatinized HMT starches modified at 15% moisture content was higher than that determined in the starch modified at 30% moisture content. In most gelatinized HMT starches, the SDS content decreased and that of RS did not change significantly compared to the native starch. Despite modified physicochemical properties, those starches still represent a good source of resistant starch.
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Affiliation(s)
- Małgorzata Piecyk
- Division of Food Quality Evaluation, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-787 Warszawa, Poland.
| | - Katarzyna Domian
- Division of Food Quality Evaluation, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-787 Warszawa, Poland
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