1
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Cui Y, Li X, Sun D, Guo L, Cui B, Zou F, Wang J, Sun C. Retrogradation inhibition of starches in staple foods with maltotetraose-forming amylase. Food Chem 2024; 449:139232. [PMID: 38581794 DOI: 10.1016/j.foodchem.2024.139232] [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: 11/14/2023] [Revised: 03/31/2024] [Accepted: 04/01/2024] [Indexed: 04/08/2024]
Abstract
To effectively inhibit the retrogradation of staple foods, the effects of maltotetraose-forming amylase(G4-amylase) on the short and long-term retrogradation of different staple starches such as rice starch (RS), wheat starch (WS), potato starch (PS) were studied. The results indicated that G4-amylase decreased the content of amylose. Amylose contents (21.09%) of WSG4 were higher than that (14.82%) of RSG4 and (13.13%) of PSG4. WS had the most obvious change in the chain length distribution of amylopectin. A chains decreased by 18.99% and the B1 chains decreased by 12.08% after G4-amylase treatment. Compared to RS (662 cP) and WS (693 cP), the setback viscosity of RSG4 (338 cP) and WSG4 (385 cP) decreased. Compared to RS (0.41), WS (0.45), and PS (0.51), the long-term retrogradation rate of RSG4 (0.33), WSG4 (0.31), and PSG4 (0.38) significantly reduced. It indicated that G4-amylase significantly inhibited the long-term retrogradation of WS, followed by RS and PS.
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Affiliation(s)
- Yunlong Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xueting Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, 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
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Jinpeng Wang
- Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong Zhucheng Xingmao corn developing Co. Ltd, Zhucheng, China.
| | - Chunrui Sun
- Shandong Key Laboratory of Starch Bio-based Materials and Green Manufacturing, Shandong Zhucheng Xingmao corn developing Co. Ltd, Zhucheng, China
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2
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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [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: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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3
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Zhang J, Li X, Wang K, Zhu Y, Guo L, Cui B, Lu L. Effects of different oil additives on water resistance of corn starch straws. Carbohydr Polym 2024; 334:122027. [PMID: 38553226 DOI: 10.1016/j.carbpol.2024.122027] [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: 10/06/2023] [Revised: 02/11/2024] [Accepted: 03/04/2024] [Indexed: 04/02/2024]
Abstract
To investigate the effect of oil additives on improving the water resistance of corn starch straws, corn oil (CO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO), lard (LD) and coconut oil (CCO) were chosen and compared the structure and properties of starch straws with different oil additives. Corn starch straws (CS), and starch straws supplemented with CO, SO, RO, PO, LD and CCO were prepared by thermoplastic extrusion. The results showed that the incorporation of oils effectively enhanced the water resistance of starch straws such as water absorption, water solubility and water swelling performance. Meanwhile, the flexural strength of starch straws significantly increased. There was no significant linear relationship among starch chain length, oil unsaturation and straw performance. Among seven starch straws, S-SO had the strongest hydrogen bond interaction (3289 cm-1) and relaxation time (0.96 ms). The S-CO had the highest relative crystallinity (16.82 %) and degree of double helix (1.535), hence resulting in the lowest water absorption and solubility values, the highest flexural strength (23.43 MPa), the highest ΔT value (9.93 °C) and ΔH value (4.79 J/g). S-RO had the highest thermal transition temperatures.
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Affiliation(s)
- Jinyu Zhang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xueting Li
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Kun Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yu Zhu
- Department of Biological and Food Engineering, Hefei Normal University, Hefei, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
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4
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Wang H, Qiu J, Wu Y, Ouyang J. Impact of soluble soybean polysaccharide on the gelatinization and retrogradation of corn starches with different amylose content. Food Res Int 2024; 184:114254. [PMID: 38609232 DOI: 10.1016/j.foodres.2024.114254] [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: 01/02/2024] [Revised: 03/15/2024] [Accepted: 03/18/2024] [Indexed: 04/14/2024]
Abstract
Polysaccharides have a significant impact on the physicochemical properties of starch, and the objective of this study was to examine the effect of incorporating soluble soybean polysaccharide (SSPS) on the gelatinization and retrogradation of corn starches (CS) with varying amylose content. In contrast to high-amylose corn starch (HACS), the degree of gelatinization of waxy corn starch (WCS) and normal corn starch (NCS) decreased with the addition of SSPS. The inclusion of SSPS resulted in reduced swelling power in all CS, and led to a decrease in gel hardness of the starches. The intermolecular forces between SSPS and CS were primarily hydrogen bonding, and a gel network structure was formed, thereby retarding the short-term and long-term retrogradation of CS. Scanning electron microscopy results revealed that the addition of SSPS in starches led to a loose network structure with larger poles and a reduced ordered structure after retrogradation, as observed from the cross-section of formed gels. These findings suggested that SSPS has great potential for applications in starchy foods, as it can effectively retard both gelatinization and retrogradation of starches.
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Affiliation(s)
- Huimin Wang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Junjie Qiu
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China
| | - Yanwen Wu
- Institute of Analysis and Testing, Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis), Beijing 100089, China
| | - Jie Ouyang
- State Key Laboratory of Tree Genetics and Breeding, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
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5
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Yang X, Peng T, Xu Y, Gao K, Zhao Q, Song X. Starch molecular structures in relation to properties of ratoon rice produced by different ratooning practices. Carbohydr Polym 2024; 323:121459. [PMID: 37940317 DOI: 10.1016/j.carbpol.2023.121459] [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: 08/29/2023] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 11/10/2023]
Abstract
The development of forage-grain ratoon rice (RR) pattern could ensure food security and promote silage production. Herein three indica rice varieties were used to investigate the influence of different forage clipping stages (heading, milk-ripe, wax-ripe, and full-ripe) on starch molecular structures and RR properties. The apparent amylose contents (AAC) of starches increased, but pasting viscosities, gelatinization temperatures and starch sizes decreased with the postponement of clipping stages due to the retardation of endosperm development. The starches showed A-type crystalline structure with increased in vitro digestibility; however relative crystallinity decreased by 13.45 % to 23.89 %. The short fa (DP 6-12) chains of amylopectin increased while long fb3 (DP ≥ 37) chains decreased (p < 0.05). The proportions of amylose chains with DP 100-2000 increased but those with DP 2000-20,000 decreased. Rice grain strength was positively correlated with fb3 chains while negatively correlated with fa chain. The hardness of cooked RR was positively correlated with AAC while negatively correlated with fb2 (DP 25-36). RR clipping at milk-ripe stage had the highest grain strength and moderate texture properties. The elucidation of structure-property relationships is helpful for RR utilization and development of suitable cultivation conditions for RR production.
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Affiliation(s)
- Xi Yang
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, PR China
| | - Ting Peng
- College of Agronomy, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Yimei Xu
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, PR China
| | - Kaige Gao
- College of Agronomy, Henan Agricultural University, Zhengzhou 450002, PR China
| | - Quanzhi Zhao
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, PR China.
| | - Xiaoyan Song
- Institute of Rice Industry Technology Research, Guizhou University, Guiyang 550025, PR China; School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, PR China.
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6
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Zhang Y, Zeng J, Jie Z, Gao H, Su T, Li Z, Zhang Q, Liu F. Development and characterization of an active starch-based film as a chlorogenic acid delivery system. Int J Biol Macromol 2024; 255:128055. [PMID: 37956804 DOI: 10.1016/j.ijbiomac.2023.128055] [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: 09/13/2023] [Revised: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/15/2023]
Abstract
Given its health benefits for the human body, chlorogenic acid (CA) offers promising applications in the food industry. However, the instability and low bioavailability of CA remain to be solved. In this paper, a starch-based film prepared by the homogenization and solution-casting method was used as an effective carrier to alleviate these problems. Homogenization (10-50 MPa) reduced the starch paste viscosity and its particle sizes from 21.64 to 7.68 μm, which promoted the starch recrystallization and induced chemical cross-links between starch-CA, as confirmed by the FTIR result with an appearance of a new CO peak at about 1716 cm-1. Accordingly, the rapidly digestible starch content of the film was reduced to 27.83 % and the CA encapsulation efficiency was increased to 99.08 % (from 65.88 %). As a result, the film system extended CA's release time beyond 4 h and significantly increased the heat-treated CA's antioxidant activity. Besides, the tensile strength and elastic modulus of the film were also improved to 6.29 MPa (from 1.63 MPa) and 160.98 MPa (from 12.02 MPa), respectively, by homogenization. In conclusion, the developed active starch-based film could be used as an edible film for the production of functional food or active food packaging.
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Affiliation(s)
- Yue Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Jingjing Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Zeng Jie
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Tongchao Su
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Ziheng Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Qi Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Fengsong Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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Zhai Y, Zhang H, Xing J, Sang S, Zhan X, Liu Y, Jia L, Li J, Luo X. Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin. Foods 2023; 12:3981. [PMID: 37959100 PMCID: PMC10648783 DOI: 10.3390/foods12213981] [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: 09/15/2023] [Revised: 10/18/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results showed that PEC could significantly (p < 0.05) reduce the retrogradation enthalpy and reduce the hardness of WRS gel. X-ray diffraction results indicated that PEC could reduce the relative crystallinity of the composite system, and the higher the PEC content, the lower the relative crystallinity. When the PEC content was 10%, the relative crystallinity of the composite system was only 10.6% after 21 d of cold storage. Fourier transform infrared spectroscopy results proved that the interaction between PEC and WRS was mainly a hydrogen bond interaction. Furthermore, after 21 d of cold storage, the T23 free water signal appeared in the natural WRS paste, while only a small free water signal appeared in the compound system with 2% PEC addition. Moreover, addition of PEC could reduce the starch digestion rate and digestibility. When the content of PEC increased from 0% to 10%, the digestibility decreased from 82.31% to 71.84%. This study provides a theoretical basis for the further application of hydrocolloids in starch-based foods.
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Affiliation(s)
- Yuheng Zhai
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; (Y.Z.); (H.Z.)
| | - Hao Zhang
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; (Y.Z.); (H.Z.)
| | - Jiali Xing
- Ningbo Academy of Product and Food Quality Inspection (Ningbo Fibre Inspection Institute), Ningbo 315048, China;
| | - Shangyuan Sang
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
| | - Xinyan Zhan
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
| | - Yanan Liu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
| | - Lingling Jia
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
| | - Jian Li
- Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing Technology and Business University, Beijing 100048, China
| | - Xiaohu Luo
- National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China; (Y.Z.); (H.Z.)
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China (Y.L.); (L.J.)
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Luo W, Li B, Zhang Y, Tan L, Hu C, Huang C, Chen Z, Huang L. Unveiling the retrogradation mechanism of a novel high amylose content starch- Pouteria campechiana seed. Food Chem X 2023; 18:100637. [PMID: 36949750 PMCID: PMC10025978 DOI: 10.1016/j.fochx.2023.100637] [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: 11/09/2022] [Revised: 02/17/2023] [Accepted: 03/07/2023] [Indexed: 03/13/2023] Open
Abstract
The research of starch retrogradation have been attracting interest. Thereby, the long-term retrogradation mechanism (0-21 days) of Pouteria campechiana seed starch (PCSS) was investigated. The results showed that crystal type was changed from A- to B + V-type during retrogradation. The retrogradation PCSS (RPCSS) exhibited faster retrogradation rate and more compact internal ultra-structure compared to rice, wheat and maize starch. Pearson correlation indicated that, as retrogradation days increased, values of α-1,4-glycosidic bond, A chains, double helix, V-type polymorphism, Mw, relative crystallinity (Rc) and short-range order gradually significantly increased, and B1 chains, B3 + chains values gradually significantly dropped (p < 0.05). These inferred an increasing peak temperature and compactness of morphology with increasing retrogradation days. Compared to native starch, RPCSS α-1.4-glycosidic bond was increased, which indicated that its quick molecules degradation including decreased Mw, B3 + chains, Rc, semicrystalline order, and ΔH. These might provide a theoretical direction for preparation of starch-basis food.
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Affiliation(s)
- Wanru Luo
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Bo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Yanjun Zhang
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Lehe Tan
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Chi Hu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Chongxing Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
- Corresponding author.
| | - Zhanpeng Chen
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
| | - Lijie Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China
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Song X, Deng L, Zhang J, Ren H, Zhao R. Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread. J Food Sci 2023. [PMID: 37227942 DOI: 10.1111/1750-3841.16607] [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: 01/12/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/27/2023]
Abstract
Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study, the molecular structures and physicochemical properties of starches from 11 wheat varieties with amylose content (AC) of 1.75%-28.79% were investigated. Northern style CSB was made using these wheat varieties to explore the structure-property-quality relationship of starches. AC was negatively correlated with the pasting and gelatinization properties. The relative crystallinity (RC) had a negative correlation with AC but a positive correlation with gelatinization. The molecular structure results from the fluorophore-assisted capillary electrophoresis spectrophotometer indicated that the length of short amylopectin chains (βAp,i ) was positively correlated with hot paste and cool paste viscosities. The amount of medium amylopectin chains (hAp,iii ) was positively correlated with peak and breakdown viscosities but negatively correlated with setback viscosity. The hAp,iii had positive correlations with gelatinization temperatures and RC. The amount of long amylopectin chains (hAp,v ) had a positive correlation with peak temperature. For the CSB texture, βAp,i had negative correlations with hardness and chewiness, whereas had a positive correlation with resilience. The hAp,iii was negatively correlated with springiness and resilience. The hAp,v was negatively associated with resilience. PRACTICAL APPLICATION: Starch has a vital role in wheat flour products. Clarifying the structure-property-quality relationship of starches will help illuminate the role of starch molecular structure in CSB production and provide valuable information for the control of CSB quality. It also provides a significant reference for wheat breeding.
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Affiliation(s)
- Xiaoyan Song
- Provincial Key Laboratory of Cereal Resource Transformation and Utilization, Henan University of Technology, Zhengzhou, P. R. China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P. R. China
| | - Lili Deng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Jian Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Hongtao Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Renyong Zhao
- Provincial Key Laboratory of Cereal Resource Transformation and Utilization, Henan University of Technology, Zhengzhou, P. R. China
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10
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Wang K, Zou F, Tao H, Gao W, Guo L, Cui B, Yuan C, Liu P, Lu L, Wu Z. Effects of different rapid cooling temperatures and annealing on functional properties of starch straws after thermoplastic extrusion. Carbohydr Polym 2023; 305:120534. [PMID: 36737187 DOI: 10.1016/j.carbpol.2022.120534] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 12/11/2022] [Accepted: 12/31/2022] [Indexed: 01/07/2023]
Abstract
To improve the performance of starch straws in rapidly cooling and annealing procedure of thermoplastic extrusion, control straw was prepared through slowly cooling at 25 °C, and starch straw was prepared through regulating different rapid cooling temperatures including 20 °C, 5 °C, -10 °C and -20 °C. The results indicated that control straw exhibited a homogeneous state, while starch straws treated by rapid cooling displayed like a wash-board structure. Compared to control straw, the ratio of the absorption peak intensity of 1047 and 1022 cm-1 increased from 1.050 to 1.455 as cooling temperatures decreased from 25 °C to -20 °C, indicating short-range order of the double helix structure significantly enhanced. The relative crystallinities of starch straws increased from 12.01 % to 16.58 %. The maximum bending force value (60.92 N) of starch straws cooled at -20 °C was significantly higher than that (46.14 N) of control straw. Conversely, the modulus of elasticity in bending values (4.21-16.43 N/cm) of rapid cooling-treated straws were significantly lower than that (48.42 N/cm) of control straw. Water absorption of rapid cooling-treated straws were lower than that of control straw, indicating the hydrophobicity property of starch straws significantly improved.
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Affiliation(s)
- Kun Wang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China.
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China; Qilu University of Technology (Shandong Academy of Sciences), No. 3501, Daxue Rd., Changqing District, Jinan, Shandong Province 250353, China
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Yang N, Zou F, Tao H, Guo L, Cui B, Fang Y, Lu L, Wu Z, Yuan C, Zhao M, Liu P, Dong D, Gao W. Effects of primary, secondary and tertiary structures on functional properties of thermoplastic starch biopolymer blend films. Int J Biol Macromol 2023; 236:124006. [PMID: 36907303 DOI: 10.1016/j.ijbiomac.2023.124006] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Revised: 02/20/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023]
Abstract
To better understand the correlation between structure and properties in thermoplastic starch biopolymer blend films, the effects of amylose content, chain length distribution of amylopectin and molecular orientation of thermoplastic sweet potato starch (TSPS) and thermoplastic pea starch (TPES) on microstructure and functional properties of thermoplastic starch biopolymer blend films were studied. After thermoplastic extrusion, the amylose contents of TSPS and TPES decreased by 16.10 % and 13.13 %, respectively. The proportion of the chains with the degree of polymerization between 9 and 24 of amylopectin in TSPS and TPES increased from 67.61 % to 69.50 %, and from 69.51 % to 71.06 %, respectively. As a result, the degree of crystallinity and molecular orientation of TSPS and TPES films increased as compared to sweet potato starch and pea starch films. The thermoplastic starch biopolymer blend films possessed a more homogeneous and compacter network. The tensile strength and water resistance of thermoplastic starch biopolymer blend films increased significantly, whereas thickness and elongation at break of thermoplastic starch biopolymer blend films decreased significantly.
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Affiliation(s)
- Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chao Yuan
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Meng Zhao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Die Dong
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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Wang D, Mi T, Gao W, Yu B, Yuan C, Cui B, Liu X, Liu P. Effect of modification by maltogenic amylase and branching enzyme on the structural and physicochemical properties of sweet potato starch. Int J Biol Macromol 2023; 239:124234. [PMID: 37003378 DOI: 10.1016/j.ijbiomac.2023.124234] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 02/22/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Sweet potato starch (SPSt) was treated sequentially with the combination of maltogenic amylase (MA) and branching enzyme (BE) (MA → BE) or BE and MA (BE→MA) to modify its structural and physicochemical properties. Following the MA → BE and BE→MA modifications, the degree of branching was increased from 12.02 % to 44.06 %; whereas, the average chain length decreased from 18.02 to 12.32. Fourier-transform infrared spectroscopy and digestive performance analysis indicated that the modifications reduced hydrogen bonds and increased resistant starch in SPSt. Rheological analysis revealed that the storage and loss moduli of the modified samples were lower than those of the control samples, except for starch treated with MA alone. X-ray diffraction measurements suggested that the re-crystallisation peak intensities of the enzyme-modified starches were lower than those of the untreated sample. The retrogradation resistance ability of the analysed samples followed the order: BE→MA-starches > MA → BE-starches > untreated starch. The relationship between the crystallisation rate constant and short branched chains (DP6-9) was well described by linear regression. This study provides a theoretical foundation for retarding the retrogradation of starch, which can improve food quality and extend the shelf-life of enzymatically modified starchy foods.
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Zhang Z, Zheng B, Du A, Chen J, Chen L. Insight into the retardation of retrogradation of chestnut starch by heat-moisture treatment with flavonoids. Food Chem 2023; 404:134587. [DOI: 10.1016/j.foodchem.2022.134587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 10/05/2022] [Accepted: 10/09/2022] [Indexed: 11/22/2022]
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Yang N, Gao W, Zou F, Tao H, Guo L, Cui B, Lu L, Fang Y, Liu P, Wu Z. The relationship between molecular structure and film-forming properties of thermoplastic starches from different botanical sources. Int J Biol Macromol 2023; 230:123114. [PMID: 36599387 DOI: 10.1016/j.ijbiomac.2022.123114] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/02/2023]
Abstract
To illustrate the correlations between molecular structures and the film-forming properties of thermoplastic starch from various botanical sources, starches from cereal, tuber and legume were modified by thermoplastic extrusion and the corresponding thermoplastic starch films were prepared including thermoplastic corn starch (TCS), thermoplastic rice starch (TRS), thermoplastic sweet potato starch (TSPS), thermoplastic cassava starch (TCAS) and thermoplastic pea starch (TPES) films. TPES film displayed a higher tensile strength (6.28 MPa) and stronger water resistance, such as lower water solubility (15.70 %), water absorption (42.35 %), and water vapor permeability (0.285 g·mm·h-1·m-2·kPa-1) due to higher contents of amylose and B1 chains. TCAS showed a smoother and more amorphous film due to higher amylopectin content, resulting higher elongation at break and larger opacity. TCS film was the most transparent due to a compacter network and more ordered crystallinity structure, which was suit for the packaging of fresh vegetables and aquatic products, whereas TCAS film was the opaquest, which protected package foods from light such as meat products, etc. The outcome would provide an innovative theory to regulate accurately the functional properties of thermoplastic starch films for different food needs.
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Affiliation(s)
- Na Yang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Feixue Zou
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Haiteng Tao
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Li Guo
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Bo Cui
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Lu Lu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yishan Fang
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
| | - Pengfei Liu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Zhengzong Wu
- State Key Laboratory of Biobased Material and Green Papermaking, School of Food Sciences and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
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He Z, Wang D, Lian X, Guo J, Zhu W. The anti-retrogradation properties of maize amylopectin treated by being co-crystallized with NaCl. Int J Biol Macromol 2022; 219:508-518. [DOI: 10.1016/j.ijbiomac.2022.08.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/11/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022]
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