1
|
Chang L, Dang Y, Yang M, Liu Y, Ma J, Liang J, Li R, Zhang R, Du SK. Effects of Lactobacillus plantarum fermentation on the structure, physicochemical properties, and digestibility of foxtail millet starches. Int J Biol Macromol 2024; 270:132496. [PMID: 38763247 DOI: 10.1016/j.ijbiomac.2024.132496] [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: 02/02/2024] [Revised: 05/13/2024] [Accepted: 05/16/2024] [Indexed: 05/21/2024]
Abstract
This study investigated the effects of Lactobacillus plantarum fermentation on the structural, physicochemical, and digestive properties of foxtail millet starches. The fermented starch granules formed a structure with honeycomb-like dents, uneven pores, and reduced particle size. As the fermentation time extended, the amylose content of waxy (0.88 %) and non-waxy (33.71 %) foxtail millet starches decreased to the minimum value at 24 h (0.59 % and 29.19 %, respectively), and then increased to 0.85 % and 31.87 % at 72 h, respectively. Both native and fermented foxtail millet starches exhibited an A-type crystal structure. Compared with native samples, the fermented samples performed enhanced proportion of short-branched chain, crystallinity, and short-range ordered degree. After fermentation for 24 h, the solubility, adsorption capacity, and pasting viscosity of foxtail millet starches improved, whereas the swelling power, pasting temperature, breakdown, setback, and degree of retrogradation reduced. Additionally, fermentation increased the transition temperatures, enthalpy, and digestibility. Overall, Lactobacillus plantarum fermentation is considered a competent choice to regulate the characteristics of foxtail millet starch.
Collapse
Affiliation(s)
- Lei Chang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Yueyi Dang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Min Yang
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Yangjin Liu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Jing Ma
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China
| | - Jibao Liang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, PR China
| | - Rui Li
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, PR China
| | - Rui Zhang
- Shenmu Agricultural Technology Promotion Center, Shenmu, Shaanxi 719300, PR China
| | - Shuang-Kui Du
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, PR China; Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, Yangling, Shaanxi 712100, PR China.
| |
Collapse
|
2
|
Ye P, Cui B, Mao C, Wang K, Xie Y, Sun Y, Chen X, Wang Y, Wang Y. Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour. Food Chem 2024; 437:137925. [PMID: 37939422 DOI: 10.1016/j.foodchem.2023.137925] [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: 07/12/2023] [Revised: 10/30/2023] [Accepted: 10/31/2023] [Indexed: 11/10/2023]
Abstract
Yam flour was modified by radio frequency explosion puffing at different moisture content, puffing temperature, and puffing pressure difference. After puffing, the protein content and lipid content increased by 0.56-1.28 % and 0.23-0.39 %, respectively. Puffing caused the flour granules to aggregate, increasing the thermal transition temperatures and reducing the pasting viscosities, enthalpy, 1047/1022 cm-1 ratio, and relative crystallinity. Puffing reduced the intensity of the infrared spectrum peak at 1641 cm-1 by breaking the hydrogen bonds without changing A-type crystalline structure. Puffing promoted the conversion of random-coil and α-helix protein structure to β-turn and β-sheet. Puffing retarded in vitro digestibility by reducing rapidly digestible starch content by 7.04-11.12 % and rising slowly digestible starch content and resistant starch content by 4.02-4.89 % and 2.77-3.10 %, respectively. Radio frequency explosion puffing altered flour's physicochemical, functional and digestibility properties by destroying the protein structure and promoting the interaction of starch and proteins/lipids.
Collapse
Affiliation(s)
- Pengfei Ye
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Baozhong Cui
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Chao Mao
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Ke Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yingman Xie
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yanan Sun
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Xiangwei Chen
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yequn Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China
| | - Yunyang Wang
- Northwest A&F University, College of Food Science and Engineering, Yangling, Shaanxi 712100, China.
| |
Collapse
|
3
|
Yan X, McClements DJ, Luo S, Ye J, Liu C. A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods. Crit Rev Food Sci Nutr 2024:1-20. [PMID: 38532611 DOI: 10.1080/10408398.2024.2334269] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
Fermentation is one of the oldest food processing techniques known to humans and cereal fermentation is still widely used to create many types of foods and beverages. Starch is a major component of cereals and the changes in its structure and function during fermentation are of great importance for scientific research and industrial applications. This review summarizes the preparation of fermented cereals and the effects of fermentation on the structure, properties, and application of cereal starch in foods. The most important factors influencing cereal fermentation are pretreatment, starter culture, and fermentation conditions. Fermentation preferentially hydrolyzes the amorphous regions of starch and fermented starches have a coarser appearance and a smaller molecular weight. In addition, fermentation increases the starch gelatinization temperature and enthalpy and reduces the setback viscosity. This means that fermentation leads to a more stable and retrogradation-resistant structure, which could expand its application in products prone to staling during storage. Furthermore, fermented cereals have potential health benefits. This review may have important implications for the modulation of the quality and nutritional value of starch-based foods through fermentation.
Collapse
Affiliation(s)
- Xudong Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - David Julian McClements
- Biopolymers and Colloids Research Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, MA, USA
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jiangping Ye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| |
Collapse
|
4
|
Guo Y, Liu F, Zhang J, Chen J, Chen W, Hong Y, Hu J, Liu Q. Research progress on the structure, derivatives, pharmacological activity, and drug carrier capacity of Chinese yam polysaccharides: A review. Int J Biol Macromol 2024; 261:129853. [PMID: 38311141 DOI: 10.1016/j.ijbiomac.2024.129853] [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: 11/19/2023] [Revised: 01/09/2024] [Accepted: 01/28/2024] [Indexed: 02/09/2024]
Abstract
Chinese yam is a traditional Chinese medicine that has a long history of medicinal and edible usage in China and is widely utilised in food, medicine, animal husbandry, and other industries. Chinese yam polysaccharides (CYPs) are among the main active components of Chinese yam. In recent decades, CYPs have received considerable attention because of their remarkable biological activities, such as immunomodulatory, antitumour, hypoglycaemic, hypolipidaemic, antioxidative, anti-inflammatory, and bacteriostatic effects. The structure and chemical alterations of polysaccharides are the main factors affecting their biological activities. CYPs are potential drug carriers owing to their excellent biodegradability and biocompatibility. There is a considerable amount of research on CYPs; however, a systematic summary is lacking. This review summarises the structural characteristics, derivative synthesis, biological activities, and their usage as drug carriers, providing a basis for future research, development, and application of CYPs.
Collapse
Affiliation(s)
- Yuanyuan Guo
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Fangrui Liu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jin Zhang
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jing Chen
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Wenxiao Chen
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Yongjian Hong
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| | - Jinghong Hu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China.
| | - Qian Liu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China
| |
Collapse
|
5
|
Zhang J, Liu Y, Liu M, Zhao Y, Zhu Y, Cui S, Xiao X. Effects of Lactiplantibacillus plantarum dy-1 fermentation on multi-scale structure and physicochemical properties of barley starch. Food Funct 2024; 15:1923-1937. [PMID: 38261274 DOI: 10.1039/d3fo04395a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2024]
Abstract
The effects of fermentation on barley starch were studied using Lactiplantibacillus plantarum dy-1. Changes in multi-scale structure and physicochemical properties of barley starch were studied. The chain structure results revealed that fermentation could increase the content of short chain and medium short chain by breaking down long amylopectin side chains in barley and increase amylose content by debranching amylopectin. Also, fermentation promoted the arrangement of short chains into short order structure, leading to the enhancement of hydrogen bond interaction. Furthermore, it improved the helical structure content and relative crystallinity of barley starch by degrading the amorphous structure of barley starch. In terms of physicochemical properties, fermentation inhibited the hydration characteristics of barley starch, thus improving its thermal stability. It also enhanced shear stability, resistance to short-term aging and digestion, and improved gel texture properties. These findings offer potential for the processing and nutritional regulation of fermented barley products.
Collapse
Affiliation(s)
- Jiayan Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Yuhao Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Mengting Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Yansheng Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Ying Zhu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| | - Shumao Cui
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Xiang Xiao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, China. E-mail:
| |
Collapse
|
6
|
Shen H, Yan M, Liu Y, Liu X, Ge X, Muratkhan M, Ospankulova G, Zhang G, Li W. Multiscale structure-property relationships of oxidized wheat starch prepared assisted with electron beam irradiation. Int J Biol Macromol 2023; 235:123908. [PMID: 36870652 DOI: 10.1016/j.ijbiomac.2023.123908] [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: 10/12/2022] [Revised: 02/07/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
In this study, two promising eco-friendly modification techniques, electron beam (EB) irradiation and hydrogen peroxide (H2O2) oxidation, were used to prepare oxidized wheat starch. Neither irradiation nor oxidation changed starch granule morphology, crystalline pattern, and Fourier transform infrared spectra pattern. Nevertheless, EB irradiation decreased the crystallinity and the absorbance ratios of 1047/1022 cm-1 (R1047/1022), but oxidized starch exhibited the opposite results. Both irradiation and oxidation treatments reduced the amylopectin molecular weight (Mw), pasting viscosities, and gelatinization temperatures, while increasing the amylose Mw, solubility and paste clarity. Notably, EB irradiation pretreatment dramatically elevated the carboxyl content of oxidized starch. In addition, irradiated-oxidized starches displayed higher solubility, paste clarity, and lower pasting viscosities than single oxidized starches. The main reason was that EB irradiation preferentially attacks the starch granules, degrades the starch molecules, and depolymerizes the starch chains. Therefore, this green method of irradiation-assisted oxidation of starch is promising and may promote the appropriate application of modified wheat starch.
Collapse
Affiliation(s)
- Huishan Shen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Mengting Yan
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yili Liu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xinyue Liu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiangzhen Ge
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Marat Muratkhan
- Kazakh Agrotechnical University, Zhenis avenue, 62, Nur-Sultan 010011, Republic of Kazakhstan
| | - Gulnazym Ospankulova
- Kazakh Agrotechnical University, Zhenis avenue, 62, Nur-Sultan 010011, Republic of Kazakhstan
| | - Guoquan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
| | - Wenhao Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
| |
Collapse
|
7
|
Xie X, zheng M, Bai Y, Zhang Z, Zhang M, Chen Z, Hu X, Li J. Effect of Lactiplantibacillus plantarum and Saccharomyces cerevisiae fermentation on the multi-scale structure and physicochemical properties of highland barley starch. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
8
|
Effect of Fermentation on the Quality of Dried Hollow Noodles and the Related Starch Properties. Foods 2022; 11:foods11223685. [PMID: 36429276 PMCID: PMC9689071 DOI: 10.3390/foods11223685] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/19/2022] Open
Abstract
Crumbly dough fermentation was applied to produce dried hollow noodles, with Lactobacillus plantarum, Koji and yeast as the main fermenting agents. The cooking, textural and digestive properties of the noodles were studied, followed by the morphological, crystalline and thermal properties of the starch. The results show that, compared to unfermented noodles, the optimal cooking time of Koji pre-fermented noodles (KJHN) decreased from 460 s to 253 s, and they possessed a higher percentage of weakly bound water and degree of gelatinization at the same cooking time. After cooking, KJHN had a softer texture and higher starch digestibility. In addition, the physicochemical properties of the KJHN and Lactobacillus plantarum pre-fermented noodles (LPHN) showed a decrease in pH and amylose content, and an increase in reducing sugars content. The starch extracted from KJHN and LPHN had significant superficial erosion and pore characteristics, and the gelatinization enthalpy, relative crystallinity and short-range order were all increased. These changes in the starch properties and the quality characteristics of noodles resulting from Koji fermentation might provide a reference for the development of easy-to-cook and easy-to-digest noodles.
Collapse
|
9
|
Zhang X, Cheng Y, Jia X, Geng D, Bian X, Tang N. Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch. Foods 2022; 11:foods11182920. [PMID: 36141051 PMCID: PMC9498701 DOI: 10.3390/foods11182920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/14/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022] Open
Abstract
Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type CB structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method.
Collapse
Affiliation(s)
- Xiaojun Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Yongqiang Cheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Donghui Geng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Xiaojia Bian
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Ning Tang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62737401
| |
Collapse
|