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Chen B, Xu Y, Chen Z, Zhen Y, Qiao D, Zhao S, Zhang B. Incorporating ions during thermal processing tailors the microstructure and practical features of rice starch/anthocyanin binary system. Int J Biol Macromol 2024; 275:133628. [PMID: 38964689 DOI: 10.1016/j.ijbiomac.2024.133628] [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: 12/10/2023] [Revised: 06/28/2024] [Accepted: 07/01/2024] [Indexed: 07/06/2024]
Abstract
Understanding the interplay among salt ions, anthocyanin and starch within food matrices under thermal conditions is important for the development of starch-based foods with demanded quality attributes. However, how salt ions presence influences the microstructure and properties of starch/anthocyanin binary system remains largely unclear. Herein, indica rice starch (IRS) and rice anthocyanin (RA) were used to construct an IRS-RA binary system, with thermal treatment under different concentrations of Na+ (10-40 mM) and types of salt ions (Na+ and Ca2+). The incorporation of salt ions induced the formation of a porous gel matrix, and destroyed the hydrogen bond between starch and anthocyanin through electrostatic interactions, reducing the storage modulus and radius of gyration of the binary system, and increasing the relative crystallinity (from 1.08 % to 1.51 % (20 mM Na+) and 1.69 % (20 mM Ca+)) of the IRS-RA binary system at 90 °C. Also, the DPPH radical scavenging ability of the binary system at 90 °C was enhanced upon incorporating salt ions (0.93 for Na+ condition and 0.94 for Ca2+ condition at 20 mM ion concentration). It is noteworthy that Ca2+ inclusion had more significant effects than the case for Na+ presence, presumably due to the increased charge density.
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Affiliation(s)
- Bowen Chen
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Yang Xu
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhining Chen
- Chinese Cereals and Oils Association, Beijing 100037, China
| | - Yiyuan Zhen
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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2
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Ji S, Zhao S, Qiao D, Xu Y, Jia C, Niu M, Zhang B. Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix. Carbohydr Polym 2024; 335:122072. [PMID: 38616094 DOI: 10.1016/j.carbpol.2024.122072] [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: 12/18/2023] [Revised: 02/25/2024] [Accepted: 03/15/2024] [Indexed: 04/16/2024]
Abstract
The sol performance of wheat starch (WS) matrix incorporating acetylated starch (AS) is crucial for the processing and quality features of wheat products. From a supramolecular structure view, how regulating salt (sodium chloride) concentration modulates the sol features, e.g., pasting, zero-shear viscosity (ZSV) and thixotropy of WS-AS binary matrix was explored. Compared to the salt-free counterpart, the saline matrices exhibited a delayed pasting profile and a decreased viscoelasticity. Thereinto, the sol at 0.02 M NaCl exhibited the smallest ZSV (23,710 Pa·s) and the greatest in-shear recovery ratio (33.7 %). Such variations could be attributed to the weakened coil-helix, nematic-smectic and isotropy-anisotropy transitions from a side-chain liquid-crystalline perspective. Meanwhile, the correlation length (ξ) and radius of gyration (Rg) obtained from small angle X-ray scattering analysis were increased by 5.2 and 9.6 Å respectively, which disclosed a restrained entanglement and an enhanced chain mobility. These results would provide a reference for the design of fluid/semisolid products with optimized qualities.
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Affiliation(s)
- Shengsong Ji
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China.
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3
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Cao S, Li C. Short-range molecular order is the driving factor for starch digestibility and texture of alginate-encapsulated rice beads. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38837400 DOI: 10.1002/jsfa.13635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 04/21/2024] [Accepted: 05/22/2024] [Indexed: 06/07/2024]
Abstract
BACKGROUND Rice grain analogues with slow starch digestibility are commonly associated with an unsatisfactory texture, often leading to consumer dissatisfaction. Alginate encapsulation has been applied to reduce the digestibility of corn and potato starch. The fine molecular structures of rice starch can greatly determine its digestibility and texture. However, it remains unclear whether a combination of alginate encapsulation and varied starch molecular structures can be employed to create rice grain analogues that offer both slow starch digestibility and an appealing texture. RESULTS For the first time, the present study constructed alginate-encapsulated rice beads (as a rice grain analogue). A wide range of starch digestion rates were found among alginate-encapsulated rice beads prepared with different rice varieties, and only certain rice varieties (e.g. Subei and Nanjing) were able to result in rice beads with slower starch digestibility than their parental rice kernels. More importantly, all rice beads showed a relatively softer texture compared to their parental rice kernels. Correlation analysis showed that starch digestion rate, hardness and stickiness were all positively correlated with the ratio of short-range amorphous regions in rice bead samples, as obtained from Fourier transform-infrared spectroscopy, but not with the relative crystallinity. CONCLUSION Collectively, these results suggest that rice beads with slower starch digestion rate and softer texture could be obtained by choosing rice varieties that develop more short-range ordered structure after cooking. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Senbin Cao
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, China
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Cheng Li
- Food & Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Shatin, China
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4
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Jiang J, Han W, Zhao S, Liu Q, Lin Q, Xiao H, Fu X, Li J, Ren K, Lu H. Comparison of structural and in vitro digestive properties of autoclave-microwave treated maize starch under different retrogradation temperature conditions. Int J Biol Macromol 2024; 271:132410. [PMID: 38821799 DOI: 10.1016/j.ijbiomac.2024.132410] [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: 01/13/2024] [Revised: 05/04/2024] [Accepted: 05/13/2024] [Indexed: 06/02/2024]
Abstract
Retrogradation is a critical step in the physical production of resistant starch. This study aimed to examine the effects of isothermal and temperature-cycled retrogradation on the structural, physicochemical properties, and digestibility of resistant starch type-III (RS3) under various thermal conditions. To create RS3, normal maize starch (NM) and Hylon VII (HAM) were treated by autoclave-microwave and then retrograded at isothermal (4 °C) or various temperature conditions (4/10 °C, 4/20 °C, 4/30 °C, 4/40 °C, and 4/50 °C). We found that temperature-cycled retrogradation possessed greater potential than isothermal retrogradation for producing short-range ordering and crystalline structures of RS3. Also, retrograded starch prepared via temperature cycling exhibited higher double helix content, lower amorphous content, reduced swelling power, and less amylose leaching in water. Furthermore, the starch digestibility was affected by structural alterations, which were more significant in HAM-retrograded starch. While, HAM-4-40 (39.27 %) displayed the highest level of resistant starch (RS).
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Affiliation(s)
- Jiani Jiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Wenfang Han
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
| | - Siming Zhao
- College of Food Science and Technology Huazhong Agricultural University, Wuhan 430070, China
| | - Qiongxiang Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Huaxi Xiao
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Xiangjin Fu
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jiangtao Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China.
| | - Kangzi Ren
- National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Huanghua Lu
- Hunan Province Grain and Material Research Design Institute, Changsha 410201, China
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5
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Geng DH, Tang N, Gan J, Cheng Y. Two-step modification of pullulanase and transglucosidase: A novel way to improve the gel strength and reduce the digestibility of rice starch. Int J Biol Macromol 2024; 266:130992. [PMID: 38521318 DOI: 10.1016/j.ijbiomac.2024.130992] [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: 12/05/2023] [Revised: 03/12/2024] [Accepted: 03/17/2024] [Indexed: 03/25/2024]
Abstract
The multiscale structure, gel strength and digestibility of rice starch modified by the two-step modification of pullulanase (PUL) pretreatment and transglucosidase (TG) treatment for 6, 12, 18 and 24 h were investigated. The debranching hydrolysis of PUL produced some linear chains, which rearranged to form stable crystalline structures, reducing the digestible starch content, but weakening the gel strength. TG treatment connected some short chains to longer linear chains via α-1,6-glycosidic bonds, generating the structures of linear chain with fewer branches. The short branches promoted the interaction between starch molecules to form a more compact three-dimensional gel network structure, showing higher hardness and springiness. Moreover, these chains could form more stable crystals, reducing the digestible starch content, and the increase of branching degree inhibited digestive enzyme hydrolysis, reducing the digestion rate. The multiscale structure of starch tended to stabilize after TG treatment for 18 h, which could form a gel with stronger strength and lower digestibility than native starch gel. Therefore, the two-step modification of PUL and TG was an effective way to change the structure of rice starch to improve the gel strength and reduce the digestibility.
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Affiliation(s)
- Dong-Hui Geng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ning Tang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jing Gan
- College of Life Science, Yantai University, Yantai 264000, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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6
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Zhang Y, Wang D, Zhang Z, Guan H, Zhang Y, Xu D, Xu X, Li D. Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten. Compr Rev Food Sci Food Saf 2024; 23:e13353. [PMID: 38660747 DOI: 10.1111/1541-4337.13353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 03/12/2024] [Accepted: 04/03/2024] [Indexed: 04/26/2024]
Abstract
Deterioration of bread quality, characterized by the staling of bread crumb, the softening of bread crust and the loss of aroma, has caused a huge food waste and economic loss, which is a bottleneck restriction to the development of the breadmaking industry. Various bread improvers have been widely used to alleviate the issue. However, it is noteworthy that the sourdough technology has emerged as a pivotal factor in this regard. In sourdough, the metabolic breakdown of carbohydrates, proteins, and lipids leads to the production of exopolysaccharides, organic acids, aroma compounds, or prebiotics, which contributes to the preeminent ability of sourdough to enhance bread attributes. Moreover, sourdough exhibits a "green-label" feature, which satisfies the consumers' increasing demand for additive-free food products. In the past two decades, there has been a significant focus on sourdough with in situ produced dextran due to its exceptional performance. In this review, the behaviors of bread crucial compositions (i.e., starch and gluten) during dough mixing, proofing, baking and bread storing, as well as alterations induced by the acidic environment and the presence of dextran are systemically summarized. From the viewpoint of starch and gluten, results obtained confirm the synergistic amelioration on bread quality by the coadministration of acidity and dextran, and also highlight the central role of acidification. This review contributes to establishing a theoretical foundation for more effectively enhancing the quality of wheat breads through the application of in situ produced dextran.
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Affiliation(s)
- Yao Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Research Program of Materials Science and Engineering, School of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang, China
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dongxu Wang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Zhihong Zhang
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Huanan Guan
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, China
| | - Yanjie Zhang
- Postdoctoral Programme of Juxiangyuan Health Food (Zhongshan) Co., Ltd., Zhongshan, China
| | - Dan Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xueming Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dandan Li
- College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, China
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7
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Guo Y, Fang R, Zhen Y, Qiao D, Zhao S, Zhang B. Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system. Food Res Int 2024; 184:114274. [PMID: 38609251 DOI: 10.1016/j.foodres.2024.114274] [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: 12/10/2023] [Revised: 03/20/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024]
Abstract
Thermal processing with salt ions is widely used for the production of food products (such as whole grain food) containing protein and anthocyanin. To date, it is largely unexplored how salt ion presence during thermal processing regulates the practical performance of protein/anthocyanin binary system. Here, rice albumin (RA) and black rice anthocyanins (BRA) were used to prepare RA/BRA composite systems as a function of temperature (60-100 °C) and NaCl concentration (10-40 mM) or CaCl2 concentration (20 mM). It was revealed that the spontaneous complexing reaction between RA and BRA was driven by hydrophobic interactions and hydrogen bonds and becomes easier and more favorable at a higher temperature (≤90 °C), excessive temperature (100 °C), however, may result in the degradation of BRA. Moreover, the salt ion presence during thermal processing may bind with RA and BRA, respectively, which could restrict the interaction between BRA and RA. Additionally, the inclusion of Na+ or Ca2+ at 20 mM endowed the binary system with strengthened DPPH radical scavenging capacity (0.95 for Na+ and 0.99 for Ca2+). Notably, Ca2+ performed a greater impact on the stability of the system than Na+.
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Affiliation(s)
- Yabin Guo
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Ruolan Fang
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yiyuan Zhen
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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8
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Wang H, Liu J, Zhang Y, Li S, Liu X, Zhang Y, Zhao X, Shen H, Xie F, Xu K, Zhang H. Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough. Int J Biol Macromol 2024; 267:131315. [PMID: 38569985 DOI: 10.1016/j.ijbiomac.2024.131315] [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: 10/08/2023] [Revised: 03/18/2024] [Accepted: 03/30/2024] [Indexed: 04/05/2024]
Abstract
Understanding the hierarchical structure and physicochemical properties of starch isolated from fermented dough with different times (0-120 min) is valuable for improving the quality of fermented dough-based products. The results indicate that fermentation disrupted the starch granule surface and decreased the average particle size from 19.72 μm to 18.45 μm. Short-term fermentation (< 60 min) disrupted the crystalline, lamellar, short-range ordered molecular and helical structures of starch, while long-term fermentation (60-120 min) elevated the ordered degree of these structures. For example, relative crystallinity and double helix contents increased from 23.7 % to 26.8 % and 34.4 % to 37.2 %, respectively. During short-term fermentation, the structural amorphization facilitated interactions between starch molecular chains and water molecules, which increased the peak viscosity from 275.4 to 320.6 mPa·s and the swelling power from 7.99 to 8.52 g/g. In contrast, starches extracted from long-term fermented dough displayed the opposite results. Interestingly, the hardness and springiness of starch gels gradually decreased as fermentation time increased. These findings extend our understanding of the starch structure-property relationship during varied fermentation stages, potentially benefiting the production of better-fermented foods.
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Affiliation(s)
- Hongwei Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Jiajia Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Yusong Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Shuaihao Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
| | - Xingli Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Yanyan Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Xuewei Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
| | - Ke Xu
- College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China
| | - Hua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China; Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou University of Light Industry, Zhengzhou 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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9
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Gao S, Liu S, Zhang R, Zhang S, Pei J, Liu H. The multi-scale structures and in vitro digestibility of starches with different crystalline types induced by dielectric barrier discharge plasma. Int J Biol Macromol 2024; 263:130281. [PMID: 38378114 DOI: 10.1016/j.ijbiomac.2024.130281] [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: 02/02/2024] [Accepted: 02/16/2024] [Indexed: 02/22/2024]
Abstract
The effects of plasma treatment on multi-scale structures and in vitro digestibility of starches isolated from Tartary buckwheat (TBS), potato (PTS), and pea (PS), were investigated. The results from SEM and CLSM showed that plasma treatment resulted in the extension of pores from the starch hilum to the surface. The XRD and 13C CP/MAS NMR spectra demonstrated that the crystalline type of three starches was not changed by plasma treatment, while the RC and double helix content of TBS increased. Besides, the single helix content and the proportion of amorphous phase decreased following the treatment, which was consistent with the result of SAXS. However, the PTS and PS showed the opposite results by plasma treatment. In addition, the modification significantly changed the molecular weight (Mw) and chain length distribution of all the starches, among which the Mw of PTS fell drastically from 2.45 × 107 g/mol to 1.74 × 107 g/mol. The in vitro digestibility of starches increased significantly when treated with plasma, in which TBS exhibited the biggest increase for its inside-out and side-by-side digestion manners. Therefore, plasma treatment led to different alteration trends for multi-scale structures with quite various change extent for in vitro digestibility about different crystalline starches.
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Affiliation(s)
- Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China
| | - Rui Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Si Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jianfei Pei
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China.
| | - Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, PR China.
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10
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Lin Z, Chen Y, Xi G, Qiao D, Wang Q, Chen Z, Zhao S, Niu M, Zhang B. Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates. Int J Biol Macromol 2024; 262:129992. [PMID: 38331070 DOI: 10.1016/j.ijbiomac.2024.129992] [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: 10/17/2023] [Revised: 01/30/2024] [Accepted: 02/03/2024] [Indexed: 02/10/2024]
Abstract
Ionic strength condition is a crucial parameter for food processing, but it remains unclear how ionic strength alters the structure and digestibility of binary complexes containing starch and protein/protein hydrolysates. Here, the binary complex with varied ionic strength (0-0.40 M) was built by native corn starch (NS) and soy protein isolate (SPI)/hydrolysates (SPIH) through NaCl. The inclusion of SPI and SPIH allowed a compact network structure, especially the SPIH with reduced molecule size, which enriched the resistant starch (RS) of NS-SPIH. Particularly, the higher ionic strength caused the larger nonperiodic structures and induced loosener network structures, largely increasing the possibility of amylase for starch digestion and resulting in a decreased RS content from 19.07 % to 15.52 %. In other words, the SPIH hindered starch digestion while increasing ionic strength had the opposite effect, which should be considered in staple food production.
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Affiliation(s)
- Zexue Lin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Yanyu Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Gaolei Xi
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Dongling Qiao
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Qiuling Wang
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Zhifei Chen
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China.
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11
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Guo Y, Fang R, Wu Z, Xi G, Qiao D, Wang G, Cui T, Zhang L, Zhao S, Zhang B. Incorporating edible oil during cooking tailors the microstructure and quality features of brown rice following heat moisture treatment. Food Res Int 2024; 180:114069. [PMID: 38395558 DOI: 10.1016/j.foodres.2024.114069] [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: 10/03/2023] [Revised: 01/16/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024]
Abstract
While brown rice (BR) has numerous nutritional properties, the consumption potential of which is seriously restricted since the poor cooking quality and undesirable flavor. Here, edible oils (pork lard and corn oil, 1-5 wt%) were incorporated during the cooking of BR following heat moisture treatment. Incorporating corn oil rather than lard significantly ameliorated the texture properties (e.g. hardness, cohesiveness, and chewiness) and sensory properties of cooked BR. Both lard- and corn oil-incorporated cooked BR showed obvious structural changes accompanied by the formation of amylose-lipid complexes during cooking. It was confirmed that the incorporation of lard and corn oil allowed a higher degree of short-range molecular order, more V-type starch crystallites, and elevated nano-structural arrangements. Additionally, a decreased hardness (from 559.04 g to 424.18 g and 385.91 g, respectively) and enriched resistant starch (RS) were also observed, the highest RS content (15.95 % and 16.32 %, respectively) was observed when 1 wt% of lard and corn oil were incorporated.
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Affiliation(s)
- Yabin Guo
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Ruolan Fang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Zhuoting Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gaolei Xi
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Genfa Wang
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Ting Cui
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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12
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Xiang M, Cheng Z, Chen Y, Qiao D, Zhao S, Xi G, Wang Q, Zhang B. Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix. Int J Biol Macromol 2024; 258:128976. [PMID: 38145694 DOI: 10.1016/j.ijbiomac.2023.128976] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 12/11/2023] [Accepted: 12/20/2023] [Indexed: 12/27/2023]
Abstract
Staple foods with starch and protein components are usually consumed after thermal processing. To date, how including protein hydrolysates (with varied hydrolysis degrees) tailors the structure and digestion features of starch-based matrix with thermal processing has not yet been sufficiently understood. Here, corn starch (CS), soy protein isolate (SPI), and soy protein isolate hydrolysates (SPIH) with different hydrolysis time (5-60 min) were used to prepare starch-based binary matrices. With the addition of SPI or SPIH during thermal processing, the resultant binary systems exhibited higher thermal stability (breakdown visibility was increased by 1.9-10.8 times), denser networks, and fewer short-range orders (R995/1022 was decreased by up to 15.3 %). These structural changes allowed an inhibited starch digestion within the binary system, especially with increased SPI or SPIH content. Compared with CS, the content of resistant starch (RS) for CS-SPI binary complex (10:3 w/w) increased from 9.89 % to 16.69 %. Compared to SPI, SPIH inclusion displayed a stronger inhibitory effect on starch digestion since the reduced molecule size of SPIH probably enhanced its interplays with starch or amylase. For instance, the 10:3 w/w starch-SPIH 60 binary matrix possessed the highest RS content (19.07 %).
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Affiliation(s)
- Mengqian Xiang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zihang Cheng
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yanyu Chen
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gaolei Xi
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Qiuling Wang
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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13
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Lei X, Wang S, Li Y, Han H, Zhang X, Mao X, Ren Y. The multi-scale structure changes of γ-ray irradiated potato starch to mitigate pasting/digestion properties. Food Res Int 2024; 178:113931. [PMID: 38309903 DOI: 10.1016/j.foodres.2024.113931] [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: 11/30/2023] [Revised: 12/27/2023] [Accepted: 01/02/2024] [Indexed: 02/05/2024]
Abstract
The comprehensive understanding of multi-scale structure of starch and how the structure regulates the pasting/digestion properties remain unclear. This work investigated the effects of γ-ray irradiation with different doses on multi-scale structure and pasting/digestion properties of potato starch. Results indicated that γ-ray at lower doses (<20 kGy) had little effect on micromorphology of starch, increased mainly the amylose content and the thickness of amorphous region while decreased crystallinity, double helix content and lamellar ordering. With the increase of dose, the internal structure of large granules was destroyed, resulting in the depolymerization of starch to form more short-chains and to reduce molecular weight. Meanwhile, amylose content decreased due to the depolymerization of amylose. The enhanced double helix content, crystallinity, lamellar ordering and structural compactness manifested the formation of the thicker and denser starch structure. These structure changes resulted in the decreased viscosity, the increased stability and anti- digestibility of paste.
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Affiliation(s)
- Xiaoqing Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Shuo Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yali Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Hui Han
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Xinying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Xiaoyun Mao
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yamei Ren
- Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832003, PR China; College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China.
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14
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Cai M, Feng J, Wang J, Chen P, Ge Z, Liu W, Sun P, Wu L, Wu J. Characterization of Various Noncovalent Polyphenol-Starch Complexes and Their Prebiotic Activities during In Vitro Digestion and Fermentation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:2250-2262. [PMID: 38235718 DOI: 10.1021/acs.jafc.3c09327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
This study explores the structural characterization of six noncovalent polyphenol-starch complexes and their prebiotic activities during in vitro digestion and fermentation. Ferulic acid, caffeic acid, gallic acid, isoquercetin, astragalin, and hyperin were complexed with sweet potato starch (SPS). The polyphenols exhibited high binding capacity (>70%) with SPS. A partial release of flavonoids from the complexes was observed via in vitro digestion, while the phenolic acids remained tightly bound. Molecular dynamics (MD) simulation revealed that polyphenols altered the spatial configuration of polysaccharides and intramolecular hydrogen bonds formed. Additionally, polyphenol-SPS complexes exerted inhibitory effects on starch digestion compared to gelatinized SPS, owing to the increase in resistant starch fraction. It revealed that the different complexes stimulated the growth of Lactobacillus rhamnosus and Bifidobacterium bifidum, while inhibiting the growth of Escherichia coli. Moreover, in vitro fermentation experiments revealed that complexes were utilized by the gut microbiota, resulting in the production of short-chain fatty acids and a decrease in pH. In addition, the polyphenol-SPS complexes altered the composition of gut microbiota by promoting the growth of beneficial bacteria and decreasing pathogenic bacteria. Polyphenol-SPS complexes exhibit great potential for use as a prebiotic and exert dual beneficial effects on gut microbiota.
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Affiliation(s)
- Ming Cai
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jicai Feng
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Jian Wang
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Peng Chen
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Zhiwei Ge
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Wei Liu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Peilong Sun
- Department of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, People's Republic of China
- Key Laboratory of Food Macromolecular Resources Processing Technology Research (Zhejiang University of Technology), China National Light Industry, Hangzhou 310014, People's Republic of China
| | - Liehong Wu
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, People's Republic of China
| | - Jianyong Wu
- Department of Food Science & Nutrition, Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong 999077, People's Republic of China
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15
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Chi C, Ren W, Yang Y, Guo X, Zhang Y, Chen B, He Y, Chen H, Zheng X, Wang H. Starch ordered structures control starch reassembly behaviors during heat-moisture treatment for modulating its digestibility. Food Chem 2024; 430:136966. [PMID: 37523821 DOI: 10.1016/j.foodchem.2023.136966] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 07/13/2023] [Accepted: 07/20/2023] [Indexed: 08/02/2023]
Abstract
This study investigated the effect of starch crystallinity on starch reassembly behaviors during the heat-moisture treatment (HMT) using starches with A-type crystal content of 0.00%-19.03%. The results showed that HMT reduced the native starch crystal content from 19.03% to 15.02% and increased starch thermostability, leading to a decrease in rapidly digestible starch (RDS) content from 86.91% to 76.71%. Moreover, starches containing a crystal content of 2.51%-8.11% exhibited significant reassembly during the HMT, and the resulting modified starches had more crystals and less RDS of 63.43%-69.31%. Interestingly, starches lacked A-type crystals but had some helical structures exhibiting A-type crystalline structures and lower digestibility after HMT. These findings verified that starch could significantly reassemble to form crystalline structures during the HMT. Controlling the crystal content of starch granules, particularly between 2.51% and 8.11%, was a promising approach for promoting starch reassembly during HMT and reducing starch digestibility.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Wenwen Ren
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Ying Yang
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Xu Guo
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiping Zhang
- Henan Engineering Laboratory for Bioconversion Technology of Functional Microbes, College of Life Science, Henan Normal University, Xinxiang 453007, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Huibin Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Xianghua Zheng
- Rice Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou 350018, China
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China.
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16
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Li Y, Liu X, Zhou L, Dai L, Qin Y, Xiong L, Sun Q. Effects of peanut oligopeptides on the pasting properties of potato starch and digestive characteristics of dry, flat potato starch noodles. Int J Biol Macromol 2023; 253:126992. [PMID: 37741479 DOI: 10.1016/j.ijbiomac.2023.126992] [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: 06/15/2023] [Revised: 08/24/2023] [Accepted: 09/16/2023] [Indexed: 09/25/2023]
Abstract
In this study, we developed dry, flat potato starch noodles with an ideal taste and low digestibility. Peanut oligopeptide and potato starch were combined to form dry, flat potato starch noodles containing different peanut oligopeptide contents using a steam-slice method. Adding 5 % and 10 % peanut oligopeptides maintained the dry, flat starch noodles' quality. Scanning electron microscopy (SEM) analysis showed that dry, flat starch noodles containing peanut oligopeptides had more pores with pore sizes ranging from 0.30 μm to 2.00 μm. X-ray diffraction (XRD) results showed that peanut oligopeptide promoted the recrystallization of amylopectin during the retrogradation process after gelatinization, and the crystallinity of noodles ranged from 4.31 % (control noodles) to 18.24 % (noodles containing 10 % peanut oligopeptides). An in vitro simulated digestion test showed that the slowly digestible starch and resistant starch contents of noodles containing 10 % peanut oligopeptides were 18.24 % and 22.03 %-significantly higher than control starch noodles (14.88 % and 9.9 %, respectively). Therefore, when peanut oligopeptides were added to dry, flat starch noodles, it was a promising material for lowering blood sugar levels after meals.
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Affiliation(s)
- Yongdi Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Xiaoqi Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liyang Zhou
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, China.
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17
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Luo Y, Liu X, Ke Z, Yang J, Li Y, Xie X, Li L. Insight into the improvement in pasting and gel properties of waxy corn starch by critical melting treatments. Int J Biol Macromol 2023; 253:127285. [PMID: 37827408 DOI: 10.1016/j.ijbiomac.2023.127285] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/22/2023] [Accepted: 10/05/2023] [Indexed: 10/14/2023]
Abstract
To improve the pasting and gel properties of waxy corn starch (WCS), the native starch was modified by critical melting (CM) at the onset temperature (TO), peak temperature (TP), and conclusion temperature (TC) (labeled CMO, CMP, and CMC respectively). CM treatments significantly enhanced the thermal stability of the WCS, as indicated by the increase in the peak gelatinization temperature, pasting temperature, and peak time. In addition, after CMP treatment, the storage modulus, hardness, gumminess, springiness, and chewiness of starch gels significantly increased by 43.29 %, 31.14 %, 23.36 %, 8.26 %, and 61.43 %, respectively, and the syneresis rate significantly decreased by 19.69 % (p < 0.05). These results indicated that CMP treatments significantly improved the gelling ability and freeze-thaw stability of the WCS. These results are ascribed to the partial disruption and enhanced rearrangement of the starch crystalline structure. CMP treatment induced the crystalline structure of starch to be partially disrupted and a hard structure was formed on the surface of starch granules. The hard structure in CMP-treated starch supplied more attachment points for crystalline structure rearrangement during gelatinization. Therefore, the above results indicated that CMP treatments can be used to modify starch to improve the pasting and gel properties of starch-based food products.
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Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xuwei Liu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhibo Ke
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Jinjin Yang
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yan Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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18
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Zhang C, Wang SY, Wu CY, Li JJ, Zhang LZ, Wang ZJ, Liu QQ, Qian JY. Effect of melting combined with ice recrystallization on porous starch preparation: Pore-forming properties, granular morphology, functionality, and multi-scale structures. Food Res Int 2023; 174:113463. [PMID: 37986407 DOI: 10.1016/j.foodres.2023.113463] [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: 06/27/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 11/22/2023]
Abstract
In this work, critical melting (CM) combined with freeze-thawing treatment (FT, freezing at -20 ℃ and -80 ℃, respectively) was used to prepare porous starch. The results showed that CM combined with the slow freezing rate (-20 ℃) can prepare porous starch with characteristics of grooves and cavities, while combined with the rapid freezing rate (-80 ℃) can prepare with holes and channels, especially after repeating FT cycles. Compared with the native counterpart, the specific surface area, pore volume, and average diameter of CMFT-prepared porous starch were significantly increased to 4.07 m2/g, 7.29 cm3/g × 10-3, and 3.57 nm, respectively. CMFT significantly increased the thermal stability of starch, in which the To, Tp, and Tc significantly increased from 63.32, 69.62, and 72.90 (native) to ∼69, 72, and 76 °C, respectively. CMFT significantly increased water and oil absorption of porous starch from 91.20 % and 72.00 % (native) up to ∼163 % and 94 %, respectively. Moreover, CMFT-prepared porous starch had a more ordered double-helical structure, which showed in the significantly increased relative crystallinity, semi-crystalline lamellae structure, and the proportion of the double helix structure of starch. The synergistic effect of melting combined with ice recrystallization can be used as an effective way to prepare structure-stabilized porous starch.
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Affiliation(s)
- Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China; Postdoctoral Mobile Station of Agriculture, College of Agriculture, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China
| | - Shi-Yi Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chu-Yun Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jing-Jing Li
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Ling-Zhi Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Zhi-Juan Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Qiao-Quan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China.
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
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19
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Dai C, Cheng Z, Chen Y, Qiao D, Xi G, Wang Q, Zhu F, Zhao S, Zhang B. Enrichment of resistant starch in starch-protein hydrolysate binary matrix by modulating pH during thermal processing. Food Res Int 2023; 174:113602. [PMID: 37986464 DOI: 10.1016/j.foodres.2023.113602] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 10/13/2023] [Accepted: 10/14/2023] [Indexed: 11/22/2023]
Abstract
Controlling the digestion features of starch-based food matrices following thermal processing plays vital roles in reducing risks of metabolic diseases such as obesity and type II diabetes. To date, it remains largely unclear how regulating the pH during thermal processing alters the microstructure and digestion features of starch-based matrix including protein hydrolysates. Considering this, corn starch (CS) and soybean protein isolate (SPI) (or its hydrolysates (SPIH)) were used to prepare thermally-processed CS-SPI and CS-SPIH binary matrices under different pH values (3 to 9), followed by inspection of changes in the structures and digestibility using combined methods. It was found that including SPI (especially SPIH) caused structural changes of those binary systems, such as reduced network sizes, increased V-crystals and reduced nanoscale structures, which could allow more resistant starch (RS). This phenomenon was especially true when including SPIH with regulated pH value. For instance, SPIH inclusion at pH 5 caused the highest RS content (about 20.30%), presumably linked to the reduced molecule size of SPIH with strengthened aggregation at pH 5. In contrast, the acidic (pH 3) and alkaline (pH 9) conditions allowed reduced short-range orders and tailored porous networks and thus less RS (ca. 17.46% at pH 3 and 16.74% at pH 9).
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Affiliation(s)
- Cuihong Dai
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Zihang Cheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Yanyu Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Gaolei Xi
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Qiuling Wang
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China.
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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20
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Niu Z, Li M, Hou X, Qiao D, Cheng Z, Zhang L, Zhang B. Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure. Int J Biol Macromol 2023; 251:126362. [PMID: 37597637 DOI: 10.1016/j.ijbiomac.2023.126362] [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: 04/15/2023] [Revised: 07/01/2023] [Accepted: 08/14/2023] [Indexed: 08/21/2023]
Abstract
Kudzu is usually consumed at different growth years, yet the influences of growth years on its multi-scale structures and physicochemical features have not been fully disclosed. In this study, those influences occurred on kudzu starches (KS2, KS10, KS30 and KS50, isolated using precipitation method) were investigated. The granules size, crystallinity, short-range ordered structure, amylose content, intermediate and longer amylose chains reduced but the average thickness of crystalline lamella increased as the rise of growth years. KS2 had lower content of defective crystal structure and higher content of near-perfect crystal structure. Those signified that bulk density of molecules packing into starch substrate was higher for KS2, which was not beneficial for water molecules and enzymes entering into starch granules and thus elevated pasting temperature and reduced digestion rate. Besides, reduced proportions of defective ordered structures and enhanced lipid-amylose complex also reduced digestion rate. Both the peak and breakdown viscosity were in order of KS2 > KS10 > KS30 ≈ KS50. And KS2, KS10, and KS30 exhibited enhanced retrogradation tendency during cooling than KS50 as evidenced by the relative higher setback viscosity. Those results are favor for rational screen and usage of kudzu starch resources with different growth years for food applications.
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Affiliation(s)
- Zhiyong Niu
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Zihang Cheng
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Liang Zhang
- School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
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21
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Yuan X, Luo Y, Yang Y, Chen K, Wen Y, Luo Y, Li B, Ma Y, Guo C, Chen Z, Yang Z, Sun Y, Ma J. Effects of postponing nitrogen topdressing on starch structural properties of superior and inferior grains in hybrid indica rice cultivars with different taste values. FRONTIERS IN PLANT SCIENCE 2023; 14:1251505. [PMID: 37881615 PMCID: PMC10597642 DOI: 10.3389/fpls.2023.1251505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Accepted: 09/25/2023] [Indexed: 10/27/2023]
Abstract
Introduction Nitrogen (N) fertilizer management, especially postponing N topdressing can affect rice eating quality by regulating starch quality of superior and inferior grains, but the details are unclear. This study aimed to evaluate the effects of N topdressing on starch structure and properties of superior and inferior grains in hybrid indica rice with different tastes and to clarify the relationship between starch structure, properties, and taste quality. Methods Two hybrid indica rice varieties, namely the low-taste Fyou 498 and high-taste Shuangyou 573, were used as experimental materials. Based on 150 kg·N hm-2, three N fertilizer treatments were established: zero N (N0), local farmer practice (basal fertilizer: tillering fertilizer: panicle fertilizer=7:3:0) (N1), postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) (N2). Results The starch granules of superior grains were more complete, and the decrease in small granules content and the stability of starch crystals were a certain extent less than those of inferior grains. Compared with N1, under N2, low-taste and high-taste varieties large starch granules content were significantly reduced by 6.89%, 0.74% in superior grains and 4.26%, 2.71% in inferior grains, the (B2 + B3) chains was significantly reduced by 1.61%, 0.98% in superior grains, and 1.18%, 0.97% in inferior grains, both reduced the relative crystallinity and 1045/1022 cm-1, thereby decreasing the stability of the starch crystalline region and the orderliness of starch granules. N2 treatment reduced the ΔHgel of two varieties. These changes ultimately contributed to the enhancement of the taste values in superior and inferior grains in both varieties, especially the inferior grains. Correlation analysis showed that the average starch volume diameter (D[4,3]) and relative crystallinity were significantly positively correlated with the taste value of superior and inferior sgrains, suggesting their potential use as an evaluation index for the simultaneous enhancement of the taste value of rice with superior and inferior grains. Discussion Based on 150 kg·N hm-2, postponing N topdressing (basal fertilizer: tillering fertilizer: panicle fertilizer=3:1:6) promotes the enhancement of the overall taste value and provides theoretical information for the production of rice with high quality.
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Affiliation(s)
- Xiaojuan Yuan
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yongheng Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yonggang Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Kairui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yanfang Wen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yinghan Luo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Bo Li
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yangming Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Changchun Guo
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
- Key Laboratory of Southwest Rice Biology and Genetic Breeding, Ministry of Agriculture and Rural Affairs, Rice and Sorghum Research Institute, Sichuan Academy of Agricultural Sciences, Deyang, China
| | - Zongkui Chen
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Zhiyuan Yang
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
| | - Yongjian Sun
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Jun Ma
- Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu, China
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22
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Wang Y, Saulnier L, Ral JP, Falourd X, Kansou K. Determining whether granule structural or surface features govern the wheat starch digestion, a kinetic analysis. Carbohydr Polym 2023; 315:120966. [PMID: 37230611 DOI: 10.1016/j.carbpol.2023.120966] [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: 02/14/2023] [Revised: 04/05/2023] [Accepted: 04/26/2023] [Indexed: 05/27/2023]
Abstract
Deciphering the determinants of starch digestion from multiple interrelated properties is a challenge that can benefit from multifactorial data analysis. The present study investigated the digestion kinetic parameters (rate, final extent) of size-fractions from four commercial wheat starches with different amylose contents. Each size-fraction was isolated and characterized comprehensively using a large range of analytic techniques (FACE, XRD, CP-MAS NMR, time-domain NMR, DSC…). A statistical clustering analysis applied on the results revealed that the mobility of water and starch protons measured by time-domain NMR was consistently related to the macromolecular composition of the glucan chains and to the ultrastructure of the granule. The final extent of starch digestion was determined by the granule structural features. The digestion rate coefficient dependencies, on the other hand, changed significantly with the range of granule size, i.e. the accessible surface for initial binding of α-amylase. The study particularly showed the molecular order and the chains mobility predominantly limiting or accelerating the digestion rate depending on the accessible surface. This result confirmed the need to differentiate between the surface and the inner-granule related mechanisms in starch digestion studies.
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Affiliation(s)
- Yuzi Wang
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France.
| | - Luc Saulnier
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France.
| | - Jean-Philippe Ral
- CSIRO Agriculture and Food, GPO Box 1700, Canberra, ACT 2601, Australia.
| | - Xavier Falourd
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France; INRAE, BIBS facility, PROBE infrastructure, F-44316 Nantes, France.
| | - Kamal Kansou
- INRAE, UR1268, Biopolymers, Interactions & Assemblies (BIA), 44316 Nantes, France.
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23
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Li X, Zhai Y, Jin Z, Bai Y. Regulation of multi-scale structures and retrogradation property of A- and B-type wheat starch granules with maltogenic α-amylase. Int J Biol Macromol 2023; 248:125846. [PMID: 37460071 DOI: 10.1016/j.ijbiomac.2023.125846] [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: 05/15/2023] [Revised: 06/29/2023] [Accepted: 07/13/2023] [Indexed: 07/29/2023]
Abstract
Maltogenic α-amylase (MA) is widely used to modify starch for improving properties. In this work, A- and B-type starches were separated from wheat completely and submitted to MA hydrolysis. Firstly, research in morphological features (SEM) suggested that MA treatment did not destroy the granule integrity. Next, crystalline features from XRD and SAXS assay showed that MA treatment did not change the crystal form, but deceased crystalline sheet (dc) and amorphous sheet (da) thickness in both modified starches. And amorphous sheet was more severely destroyed at higher MA dosage than crystalline sheet. Then changes in molecule structure (HPAEC) showed that MA mainly acted on sides chains with degree of polymerization 12-24 in amylopectin for both starches, resulting in a reduce in peak, trough, and final viscosity obtained from RVA assay. At last, RVA and DSC assay showed that the short-term and long-term retrogradation were retarded in both modified starches. This range of techniques covered changes in multi-scale structures and retrogradation property resulted from MA treatment on both starches, which provided references for studying the changes in structures and properties of MA modified starch granules and provided an important method for retarding retrogradation of starchy foods without gelatinization processing.
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Affiliation(s)
- Xiaoxiao Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yitan Zhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Yuxiang Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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24
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Wang R, Zhang X, Guo S. Comb Polybutadiene with Long Polystyrene Side Chains: A Solution for Tunable Flowability and Enhancing Dielectric Properties in High-Frequency Printed Board Adhesive Films. ACS APPLIED MATERIALS & INTERFACES 2023; 15:41019-41030. [PMID: 37582186 DOI: 10.1021/acsami.3c09622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/17/2023]
Abstract
Liquid high-vinyl polybutadiene (PB) possessed excellent dielectric properties, rendering them suitable candidates for adhesive films of high-frequency printed boards. However, their inherent low molecular weights resulted in chain slippage and overflow during processing, thereby diminishing the performance of the adhesive films. To address this challenge, we synthesized comb PB with long polystyrene side chains via reversible addition-fragmentation chain transfer (RAFT) polymerization, effectively immobilizing the PB backbone and restricting relative chain slippage. Controlling the length and number of "comb teeth" (styrene side chains) efficiently regulated the flowability of comb PB, achieving distinct flow states. Simultaneously, molecular dynamics simulations revealed that the elongated and inflexible polystyrene side chains of comb PB could create minuscule cavities, which impeded close packing of molecules and led to low dielectric constants (2.39/2.01, 1 MHz/10 GHz) and ultralow dielectric losses (0.0071/0.0016, 1 MHz/10 GHz). Furthermore, a series of printed circuit boards were fabricated using a comb PB adhesive film, and the signal loss was significantly reduced to 48.8% (19 GHz) in comparison with a commercial epoxy adhesive. This study demonstrated the potential of comb PB with polystyrene side chains to achieve desirable flow and dielectric properties by introducing tangles, large volume potential resistance, and microporosity compared with block structures.
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Affiliation(s)
- Ruikun Wang
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute of Sichuan University, Sichuan Provincial Engineering Laboratory of Plastic/Rubber Complex Processing Technology, Chengdu 610065, China
| | - Xianlong Zhang
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute of Sichuan University, Sichuan Provincial Engineering Laboratory of Plastic/Rubber Complex Processing Technology, Chengdu 610065, China
| | - Shaoyun Guo
- State Key Laboratory of Polymer Materials Engineering, Polymer Research Institute of Sichuan University, Sichuan Provincial Engineering Laboratory of Plastic/Rubber Complex Processing Technology, Chengdu 610065, China
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25
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Guo L, Chen H, Zhang Y, Yan S, Chen X, Gao X. Starch granules and their size distribution in wheat: Biosynthesis, physicochemical properties and their effect on flour-based food systems. Comput Struct Biotechnol J 2023; 21:4172-4186. [PMID: 37675285 PMCID: PMC10477758 DOI: 10.1016/j.csbj.2023.08.019] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 08/22/2023] [Accepted: 08/22/2023] [Indexed: 09/08/2023] Open
Abstract
Starch is a vital component of wheat grain and flour, characterized by two distinct granule types: A-type starch (AS) with granules larger than 10 µm in diameter, and B-type starch (BS) with granules measuring no more than 10 µm in diameter. This review comprehensively evaluates the isolation, purification, and biosynthesis processes of these types of granules. In addition, a comparative analysis of the structure and properties of AS and BS is presented, encompassing chemical composition, molecular, crystalline and morphological structures, gelatinization, pasting and digestive properties. The variation in size distribution of granules leads to differences in physicochemical properties of starch, influencing the formation of polymeric proteins, secondary and micro-structures of gluten, chemical and physical interactions between gluten and starch, and water absorption and water status in dough system. Thus, starch size distribution affects the quality of dough and final products. In this review, we summarize the up-to-date knowledge of AS and BS, and propose the possible strategies to enhance wheat yield and quality through coordinated breeding efforts. This review serves as a valuable reference for future advancements in wheat breeding.
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Affiliation(s)
- Lei Guo
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Heng Chen
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yizhi Zhang
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Shuai Yan
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
- State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xueyan Chen
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
| | - Xin Gao
- Shandong Academy of Agricultural Sciences / National Engineering Research Center of Wheat and Maize/ Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture / Shandong Provincial Technology Innovation Center for Wheat, Jinan, Shandong 250100, China
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26
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Huang HH, Liao HJ. Digestion kinetics and molecular structural evolution during in vitro digestion of green banana (cv. Giant Cavendish) starch nanoparticles. Food Res Int 2023; 170:113016. [PMID: 37316082 DOI: 10.1016/j.foodres.2023.113016] [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: 04/08/2023] [Revised: 05/18/2023] [Accepted: 05/19/2023] [Indexed: 06/16/2023]
Abstract
Knowledge of digestion mechanism of starch nanoparticles are crucial for their utilization and potential applications. In this study, molecular structural evolution and digestion kinetics of starch nanoparticles from green banana (GBSNPs) during digestion (0-180 min) was investigated. Distinctive topographic changes of the GBSNPs during digestion with decreased particle size and increased surface roughness were detected. The GBSNPs showed markedly decreased average molecular weight and polydispersity in the initial digestion phase (0-20 min), and these two structural characteristics remained nearly unchanged thereafter. The GBSNPs exhibited a B-type polymorph throughout digestion, while their crystallinity decreased with increasing digestion duration. The infrared spectra revealed that the initial digestion phase led to the increased absorbance ratios 1047/1022 and 1047/1035 cm-1, reflecting the markedly increased short-range molecular order that was substantiated by the blue-shifting of COH-bending band. Logarithm of slope analysis of digestogram revealed that the GBSNPs were digested by a two-phase process that reflected the surface barrier effect exerted by the increased short-range order. The short-range molecular order strengthening induced from the initial digestion phase was responsible for the increased enzymatic resistance. The results can help to elucidate the gastrointestinal fate of starch nanoparticles for their potential applications as health-promoting ingredients.
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Affiliation(s)
- Hsin-Hui Huang
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City 600355, Taiwan, ROC
| | - Hung-Ju Liao
- Department of Food Science, National Chiayi University, No. 300 Syuefu Road, Chiayi City 600355, Taiwan, ROC.
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27
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Li Y, Wang H, Wang L, Qiu J, Li Z, Wang L. Multi-scale structure and digestive property of bran starch in different particle size wheat bran. Food Chem 2023; 414:135744. [PMID: 36821917 DOI: 10.1016/j.foodchem.2023.135744] [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: 06/11/2022] [Revised: 12/29/2022] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
In this study, the multi-scale (granular, molecular, crystalline, lamellar and helical) structure and digestive property of starch isolated from wheat bran of different particle size, including plant scale (1110 μm), tissue scale (235 μm, 83 μm) and cell scale (19 μm), were investigated and compared with wheat flour starch. Bran milling modified bran starch to varying degrees. Tissue-scale milling of bran reduced the granule size of bran starch, but did not significantly modify its molecular, lamellar, crystalline and helical structure. However, cell-scale milling caused significant destruction of crystalline regions and double helix, and increase in starch digestibility. In addition, compared to wheat flour starch, wheat bran starch had more resistant starch and lower digestibility, which were highly correlated with its thinner lamellas, more double helix proportion and compact fractal. This study highlights the effect of supramolecular structure on bran starch digestibility and contributes to the application of bran starch.
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Affiliation(s)
- Yang Li
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Haoran Wang
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Lijuan Wang
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Ju Qiu
- Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China.
| | - Zaigui Li
- Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China; Beijing Laboratory of Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, No. 17 Qinghuadonglu, Haidian, Beijing 100083, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, China.
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28
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Li S, Feng D, Li E, Gilbert RG. Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites. Foods 2023; 12:foods12102076. [PMID: 37238894 DOI: 10.3390/foods12102076] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 05/19/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
Zeaxanthin is a natural xanthophyll carotenoid and the main macular pigment that protects the macula from light-initiated oxidative damage, but it has poor stability and low bioavailability. Absorption of this active ingredient into starch granules as a carrier can be used to improve both zeaxanthin stability and controlled release. Optimization using three variables judged important for optimizing the system (reaction temperature of 65 °C, starch concentration of 6%, and reaction time of 2 h) was conducted for incorporation of zeaxanthin into corn starch granules, aiming for high zeaxanthin content (2.47 mg/g) and high encapsulation efficiency (74%). Polarized-light microscopy, X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectroscopy showed that the process partially gelatinized corn starch; additionally, it showed the presence of corn starch/zeaxanthin composites, with the zeaxanthin successfully trapped in corn starch granules. The half-life time of zeaxanthin in corn starch/zeaxanthin composites increased to 43 days as compared with that of zeaxanthin alone (13 days). The composites show a rapid increase in zeaxanthin release with in vitro intestinal digestion, which is favorable for possible use in living systems. These findings could have application in designing effective starch-based carriers of this bioactive ingredient with enhanced storage stability and improved intestines-targeted controlled-release delivery.
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Affiliation(s)
- Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Duo Feng
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Robert G Gilbert
- Joint International Research Laboratory of Agriculture and Agri-Product Safety of the Ministry of Education of China, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou 225009, China
- Laboratory of Crop Genomics and Molecular Breeding/Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
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29
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Zeng S, Wang B, Lv W, Wu Y. Effects of microwave power and hot air temperature on the physicochemical properties of dried ginger (Zingiber officinale) using microwave hot-air rolling drying. Food Chem 2023; 404:134741. [PMID: 36332585 DOI: 10.1016/j.foodchem.2022.134741] [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: 05/03/2022] [Revised: 09/02/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
Abstract
In this study, the effects of microwave power and hot air temperature on various physicochemical properties of ginger dried by the microwave hot-air rolling drying (MHARD). The result showed that the increase of both two conditions significantly accelerated the drying. The increased microwave power from 0.6 to 0.9 W/g caused more damaged microstructure, facilitated the released starches, and improved the released bioactive compounds, leading an increased antioxidant activity. However, these compounds were degraded once it further increased to 1.2 W/g. The increased hot air temperature from 60 to 70 °C contributed to the retention of compounds while its further increase to 80 °C caused those degradations. Meanwhile, increased hot air temperature led to decreased relative crystallinity by promoting starch gelatinization. The aromatic profile could be tailored by altering microwave power and hot air temperature. This work aims to provide insights to future researchers on the development ginger products using the MHARD technique.
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Affiliation(s)
- Shiyu Zeng
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Bo Wang
- School of Behavioural and Health Science, Australian Catholic University, Sydney, NSW 2060, Australia
| | - Weiqiao Lv
- College of Engineering, China Agricultural University, Beijing 100083, China.
| | - Yiran Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
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30
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Nie M, Piao C, Wang A, Xi H, Chen Z, He Y, Wang L, Liu L, Huang Y, Wang F, Tong LT. Physicochemical properties and in vitro digestibility of highland barley starch with different extraction methods. Carbohydr Polym 2023; 303:120458. [PMID: 36657856 DOI: 10.1016/j.carbpol.2022.120458] [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: 08/27/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/23/2022]
Abstract
The objective of this study was to compare the structural, thermal, rheological and digestive properties of highland barley starch (HBS) by different extraction methods. Five techniques were used to extract HBS: Alkali extraction, Ultrasound extraction, double enzyme extraction (DE), three enzyme extraction (TE) and ultrasonic assisted TE (U-TE). The results indicated that the Ultrasound extracted HBS had fewer Maltese crosses, lower molecular weight (Mw), and higher content of damaged starch (P < 0.05). Meanwhile, DE extracted HBS had higher Mw, and the content of short amylopectin than that of Alkali extracted HBS (P < 0.05). Additionally, the DE extracted HBS showed the highest relative crystallinity and good short-range ordered structure, which led to the outcome of stronger thermal stability and higher values of G' and G'' (P < 0.05). These results indicated that enzymatic extraction could better protect the resistance of HBS by protecting its physicochemical properties.
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Affiliation(s)
- Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China; College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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31
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Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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32
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Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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33
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Assessment of order of helical structures of retrograded starch by Raman spectroscopy. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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34
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da Costa Pinto C, Sanches EA, Clerici MTPS, Rodrigues S, Fernandes FAN, de Souza SM, Teixeira-Costa BE, de Araújo Bezerra J, Lamarão CV, Campelo PH. Modulation of the Physicochemical Properties of Aria (Goeppertia allouia) Starch by Cold Plasma: Effect of Excitation Frequency. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02970-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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35
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Kang X, Zhu W, Xu T, Sui J, Gao W, Liu Z, Jing H, Cui B, Qiao X, Abd El-Aty AM. Characterization of starch structures isolated from the grains of waxy, sweet, and hybrid sorghum ( Sorghum bicolor L. Moench). Front Nutr 2022; 9:1052285. [PMID: 36583213 PMCID: PMC9792479 DOI: 10.3389/fnut.2022.1052285] [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: 09/23/2022] [Accepted: 11/22/2022] [Indexed: 12/14/2022] Open
Abstract
In this study, starches were isolated from inbred (sweet and waxy) and hybrid (sweet and waxy) sorghum grains. Structural and property differences between (inbred and hybrid) sweet and waxy sorghum starches were evaluated and discussed. The intermediate fraction and amylose content present in hybrid sweet starch were lower than those in inbred sweet starch, while the opposite trend occurred with waxy starch. Furthermore, there was a higher A chain (30.93-35.73% waxy, 13.73-31.81% sweet) and lower B2 + B3 chain (18.04-16.56% waxy, 24.07-17.43% sweet) of amylopectin in hybrid sorghum starch. X-ray diffraction (XRD) and Fourier transform infrared reflection measurements affirm the relative crystalline and ordered structures of both varieties as follows: inbred waxy > hybrid waxy > hybrid sweet > inbred sweet. Small angle X-ray scattering and 13C CP/MAS nuclear magnetic resonance proved that the amylopectin content of waxy starch was positively correlated with lamellar ordering. In contrast, an opposite trend was observed in sweet sorghum starch due to its long B2 + B3 chain content. Furthermore, the relationship between starch granule structure and function was also concluded. These findings could provide a basic theory for the accurate application of existing sorghum varieties precisely.
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Affiliation(s)
- Xuemin Kang
- Department of Food Science and Engineering, Shandong Agricultural University, Taian, China,State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Wentao Zhu
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Tongcheng Xu
- Shandong Academy of Agricultural Science, Jinan, Shandong, China
| | - Jie Sui
- Shandong Academy of Agricultural Science, Jinan, Shandong, China
| | - Wei Gao
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
| | - Zhiquan Liu
- Institute of Botany, Chinese Academy of Sciences, Beijing, China
| | - Haichun Jing
- Institute of Botany, Chinese Academy of Sciences, Beijing, China
| | - Bo Cui
- Department of Food Science and Engineering, Shandong Agricultural University, Taian, China,State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China,School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China,*Correspondence: Bo Cui,
| | - Xuguang Qiao
- Department of Food Science and Engineering, Shandong Agricultural University, Taian, China,Xuguang Qiao,
| | - A. M. Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China,Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt,Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey,A. M. Abd El-Aty,
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36
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Self-assembling soy protein fibril aggregates: Characterization and impact on in vitro digestibility of potato starch. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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37
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Jia Y, Zhang Z, Li M, Ji N, Qin Y, Wang Y, Shi R, Wang T, Xiong L, Sun Q. The effect of hydroxypropyl starch on the improvement of mechanical and cooking properties of rice noodles. Food Res Int 2022; 162:111922. [DOI: 10.1016/j.foodres.2022.111922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 08/08/2022] [Accepted: 09/07/2022] [Indexed: 11/04/2022]
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38
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Liu S, Li L, Li B, Zhu J, Li X. Size effect of carnauba wax nanoparticles on water vapor and oxygen barrier properties of starch-based film. Carbohydr Polym 2022; 296:119935. [DOI: 10.1016/j.carbpol.2022.119935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 07/20/2022] [Accepted: 07/28/2022] [Indexed: 11/02/2022]
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39
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Qiao D, Shi W, Luo M, Hu W, Huang Y, Jiang F, Xie F, Zhang B. Increasing xanthan gum content could enhance the performance of agar/konjac glucomannan-based system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107845] [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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40
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Jiang J, Li J, Han W, Yang Q, Liu Q, Xiao H, Lin Q, Fang Y. Effects of Reheating Methods on Rheological and Textural Characteristics of Rice Starch with Different Gelatinization Degrees. Foods 2022; 11:3314. [PMID: 36359926 PMCID: PMC9654302 DOI: 10.3390/foods11213314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/14/2022] [Accepted: 10/20/2022] [Indexed: 06/10/2024] Open
Abstract
Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid to the effects of different reheating methods and degree of starch gelatinization (DSG) on their rheological and textural properties. In this study, pregelatinized rice starches (RS) with gelatinization degrees ranging from 58% to 100% were prepared via different Rapid Visco Analyser (RVA) heating procedures and reheated in various methods, including high-power microwave (HM), low-power microwave (LM), and water bath. The rheological behavior and textural properties were explored, and the results demonstrated that the consistency, gel strength, hardness, and springiness of PGS in all tested samples decreased significantly after reheating. The storage modulus (G') of PGS increased dramatically while the thermal stability decreased. Interestingly, the reheating methods possessed various effects on the starch of different DSG.
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Affiliation(s)
- Jiani Jiang
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jiangtao Li
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Wenfang Han
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qiqi Yang
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qiongxiang Liu
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Huaxi Xiao
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Qinlu Lin
- National Engineering Research Center of Rice and Byproduct Deep Processing, School of Food Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
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41
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Borba A, Gómez-Zavaglia A. Infrared spectroscopy: an underexploited analytical tool for assessing physico-chemical properties of food products and processing. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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42
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Guo L, Wang Q, Chen H, Wu D, Dai C, Chen Y, Ma Y, Wang Z, Li H, Cao X, Gao X. Moderate addition of B-type starch granules improves the rheological properties of wheat dough. Food Res Int 2022; 160:111748. [DOI: 10.1016/j.foodres.2022.111748] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Revised: 07/16/2022] [Accepted: 07/26/2022] [Indexed: 11/27/2022]
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43
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Jia R, McClements DJ, Dai L, He X, Li Y, Ji N, Qin Y, Xiong L, Sun Q. Improvement of pasting and gelling properties of potato starch using a direct vapor-heat moisture treatment. Int J Biol Macromol 2022; 219:1197-1207. [DOI: 10.1016/j.ijbiomac.2022.08.178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 08/06/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022]
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44
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Yu Y, Han F, Huang Y, Xiao L, Cao S, Liu Z, Thakur K, Han L. Physicochemical properties and molecular structure of starches from potato cultivars of different tuber colors. STARCH-STARKE 2022. [DOI: 10.1002/star.202200096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yingtao Yu
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Fujuan Han
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Yumin Huang
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Liuyang Xiao
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Shaopan Cao
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Zhenya Liu
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
| | - Kiran Thakur
- School of Food and Biological Engineering Hefei University of Technology Hefei 230009 People's Republic of China
| | - Lihong Han
- Collaborative Innovation Center for Food Production and Safety College of Biological Science and Engineering North Minzu University Yinchuan Ningxia 750021 China
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45
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Tappiban P, Zhao J, Zhang Y, Gao Y, Zhang L, Bao J. Effects of single and dual modifications through electron beam irradiation and hydroxypropylation on physicochemical properties of potato and corn starches. Int J Biol Macromol 2022; 220:1579-1588. [PMID: 36113603 DOI: 10.1016/j.ijbiomac.2022.09.091] [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: 04/23/2022] [Revised: 08/16/2022] [Accepted: 09/10/2022] [Indexed: 11/18/2022]
Abstract
In this study, electron beam irradiation (EBI; 2, 4, 6, 8 and 10 kGy), hydroxypropylation (HP) and dual modification of EBI-HP were applied to modify corn and potato starches. The results showed that the molar substitution (MS) of EBI-HP modified corn and potato starches were in the range of 0.060-0.087 and 0.080-0.124, respectively. After modifications, amylose content of corn (30.0 %) and potato (31.2 %) starches were declined to 24.2-28.1 % and 26.1-29.5 %, respectively, and relative crystallinity was reduced from 35.5 to 30.0 % for corn and 34.1 to 20.2 % for potato. Pasting properties decreased significantly in both starch sources with increasing irradiation dose. EBI decreased springiness, enthalpy of retrograded starch (ΔHr) and percentage of retrogradation (R%) on corn starches, which were different from those effects observed on potato starches. Meanwhile, HP increased peak viscosity up to 312.6 RVU and 1359.3 RVU for corn and potato starches, respectively. Moreover, EBI-HP was highly responsible for the decreases in the textural, gelatinization and retrogradation properties and relative crystallinity in both corn and potato starches. These results enhance the understanding of starch functionality modified by using both physical and chemical methods, and provide further insights on food and non-food applications.
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Affiliation(s)
- Piengtawan Tappiban
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China.
| | - Jiajia Zhao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yu Zhang
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China
| | - Yan Gao
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Lin Zhang
- Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, College of Agriculture and Biotechnology, Zhejiang University, Zijingang Campus, Hangzhou 310058, China; Hainan Institute of Zhejiang University, Yazhou Bay Science and Technology City, Yazhou District, Sanya 572025, China.
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46
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Effects of Bifidobacteria Fermentation on Physico-Chemical, Thermal and Structural Properties of Wheat Starch. Foods 2022; 11:foods11172585. [PMID: 36076770 PMCID: PMC9455791 DOI: 10.3390/foods11172585] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/29/2022] [Accepted: 08/15/2022] [Indexed: 12/16/2022] Open
Abstract
Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal, physico-chemical and structural properties of wheat starch during dough fermentation, starch granules were separated from the fermented dough at different fermentation times, including 0 h, 2 h, 6 h, 9 h and 12 h. The results showed that the morphology of starch granules was destroyed gradually as the fermentation time increased, which appeared as erosion and rupture. With the increase in fermentation time, the solubility showed a significant increase, which changed from 8.51% (0 h) to 9.80% (12 h), and the swelling power was also increased from 9.31% (0 h) to 10.54% (12 h). As for the gelatinization property, the enthalpy was increased from 6.77 J/g (0 h) to 7.56 J/g (12 h), indicating a more stable thermal property of fermented starch, especially for the longer fermentation. The setback value was decreased with short fermentation time, indicating that the starch with a longer fermentation time was difficult to retrograde. The hardness of the gel texture was decreased significantly from 50.11 g to 38.66 g after fermentation for 12 h. The results show that bifidobacteria fermentation is an effective biological modification method of wheat starch for further applications.
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47
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Wang H, Li Y, Wang L, Wang L, Li Z, Qiu J. Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107630] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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48
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Granular morphology, molecular structure and thermal stability of infrared heat-moisture treated maize starch with added lipids. Food Chem 2022; 382:132342. [DOI: 10.1016/j.foodchem.2022.132342] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 02/01/2022] [Accepted: 02/01/2022] [Indexed: 11/16/2022]
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49
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Calcium alginate/curdlan/corn starch@calcium alginate macrocapsules for slowly digestible and resistant starch. Carbohydr Polym 2022; 285:119259. [DOI: 10.1016/j.carbpol.2022.119259] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 01/28/2022] [Accepted: 02/13/2022] [Indexed: 11/20/2022]
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50
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Sevilmis B, Sensoy I. Effects of psyllium fiber on in vitro digestion and structure of different types of starches. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3213-3226. [PMID: 34796511 DOI: 10.1002/jsfa.11664] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Revised: 11/11/2021] [Accepted: 11/18/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Starch digestibility in foods strongly depends on the structure, other ingredients and processing conditions used. This study aimed to investigate the effect of psyllium fiber on gelatinization, crystallinity and in vitro digestibility of starches having different crystalline structures (A, B and C). Wheat, potato and tapioca starches with and without added psyllium fiber were heated at 90 °C for 10 min at three different solid:water (w:v) ratios (1:1, 1:2 and 1:5). The added fiber content was 50% (dry base) in the solid fraction for the fiber-added samples. RESULTS Wheat, potato and tapioca starches showed different structural, morphological and starch digestibility properties. The effect of cooking and fiber addition on starch digestion differed for the starch types, mainly wheat starch. Psyllium addition during cooking decreased the rapidly digestible starch (RDS) fractions while increasing the slowly digestible starch (SDS) and remaining/resistant starch (RS) fractions. The effect of psyllium fiber addition was not limited to restricting the swelling and gelatinization of starch granules during heating. Psyllium fiber effectively restricted the mobility of digestive enzymes during digestion. CONCLUSION Understanding the relationship between psyllium and starch digestibility for different types of starch could assist in designing food formulations with lower starch digestibility. These in vitro data, however, should be confirmed by in vivo studies. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Basak Sevilmis
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Ilkay Sensoy
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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