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Luo Y, Zhou Y, Liu H, Liu X, Xie X, Li L. Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate. Food Chem 2024; 453:139568. [PMID: 38754353 DOI: 10.1016/j.foodchem.2024.139568] [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: 12/25/2023] [Revised: 04/19/2024] [Accepted: 05/03/2024] [Indexed: 05/18/2024]
Abstract
Starch retrogradation is of great importance to the quality of starch-based food. This study investigated the effect of partial gelatinization (PG) synergizing with polyphenol (epicatechin, EC; epigallocatechin gallate, EGCG) on the multi-scale structure and short/long-term retrogradation of corn starch (CS). The PG synergizing with EC/EGCG substantially suppressed the short/long-term retrogradation properties of CS. These could be confirmed by the decreased storage modulus and viscosity, the relative crystallinity (1.54%, 3.56%), and the retrogradation degree (9.99%, 20.18%) of CS during storage for 1, 14 days after PG synergizing with EGCG and EC, respectively. This is because PG treatment promoted the hydrogen bond interaction between disordered starch molecules and EC/EGCG. These were proven by the larger aggregation, more and brighter fluorescents, and the reduced long/short-range order structures in CS after PG synergizing with EC/EGCG. This study is helpful for the development of foods with enhanced nutrition and low-retrogradation.
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Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yuhao Zhou
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Haocheng Liu
- Sericulture & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Guangzhou 510640, China
| | - Xuwei Liu
- 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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2
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Park HJ, Cho DH, Chung HJ, Lim ST. Enhanced gelling property and freeze-thaw stability of potato, tapioca and corn starches modified by mild heating in aqueous ethanol solution. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38629447 DOI: 10.1002/jsfa.13544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/28/2024] [Accepted: 04/17/2024] [Indexed: 05/30/2024]
Abstract
BACKGROUND Physically modified starches can be classified as natural ingredients on food labels and clean label products. Thus, the market demand for physically modified starch is increasing. Potato, tapioca and corn starches were physically modified by mild heat treatment in an alcoholic solution to enhance their gelling property and freeze-thaw stability. RESULTS During mild heating of starch suspension (40% w/w) in 10% ethanol solution at the onset gelatinization temperature, granular swelling of starch occurred, followed by amylose leaching with medication of the surface structure of the starch granules. All treated starches exhibited increased gelatinization and pasting temperatures and decreased breakdown for pasting as a result of improved stability against shear and heat. The treated starches had higher hardness, cohesiveness and springiness of gel than the respective native starches, and these gel properties were more pronounced in potato starch than in tapioca and corn starches. The treated starches showed substantially reduced gel syneresis during freeze-thawing. CONCLUSION Physical modification of starch by mild heat treatment in an alcoholic solution substantially improved its gelation ability and freeze-thaw stability. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Han-Jun Park
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Dong-Hwa Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, Republic of Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Republic of Korea
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3
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de Oliveira Maior L, Bach D, Demiate IM, Lacerda LG. Impact of cyclic and continuous dry heat modification on the structural, thermal, technological, and in vitro digestibility properties of potato starch (Solanum tuberosum L.): A comparative study. Int J Biol Macromol 2024; 263:130370. [PMID: 38403222 DOI: 10.1016/j.ijbiomac.2024.130370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 02/09/2024] [Accepted: 02/20/2024] [Indexed: 02/27/2024]
Abstract
Dry heat treatment (DHT) has been demonstrated as a viable method for starch modification, offering benefits due to its environmentally friendly process and low operational costs. This research modified potato starch using different DHT conditions (continuous-CDHT and cyclic-RDHT), with durations ranging from 3 to 15 h and 1 to 5 cycles, at 120 °C. The study investigated and compared the structural, thermal, pasting, and morphological properties of the treated samples to those of untreated potato starch, including in vitro digestibility post-modification. DHT altered the amylose content of the biopolymer. X-ray diffraction patterns transitioned from type B to type C, and a decrease in relative crystallinity (RC%) was observed. Morphological changes were more pronounced in starches modified by RDHT. Paste viscosities of both CDHT and RDHT-treated starches decreased significantly, by 61.7 % and 58.1 % respectively, compared to native starch. The gelatinization enthalpy of RDHT-treated starches reduced notably, from 17.60 to 16.10 J g-1. Additionally, starch digestibility was impacted, with cyclic treatments yielding a significant increase in resistant starch content, notably an 18.26 % rise. These findings underscore the efficacy of dry heat in enhancing the functional properties of potato starch.
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Affiliation(s)
- Luane de Oliveira Maior
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil
| | - Daniele Bach
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil
| | - Ivo Mottin Demiate
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil
| | - Luiz Gustavo Lacerda
- Food Science and Technology Graduate Program, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti 4748, Uvaranas Campus, Ponta Grossa, PR 84030-900, Brazil.
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Yousefi A, Ako K, Jekle M. Incorporation of Lepidium perfoliatum seed gum into wheat starch affects its physicochemical, viscoelastic, pasting and freeze-thaw syneresis properties. Int J Biol Macromol 2024; 259:129344. [PMID: 38218282 DOI: 10.1016/j.ijbiomac.2024.129344] [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: 11/03/2023] [Revised: 12/28/2023] [Accepted: 01/07/2024] [Indexed: 01/15/2024]
Abstract
This study aimed to investigate the influence of incorporating Lepidium perfoliatum seed gum (LPSG) into wheat starch (WS) at various mixing ratios on its FTIR, DSC, steady and dynamic rheological properties, pasting attributes, syneresis, and particle size distributions characteristics. The interaction between WS and LPSG was purely based on hydrogen-bonding. It was found that the onset (To) and peak (Tp) temperatures of the LPSG-rich mixtures increased by 10 % and 8 %, respectively, while the enthalpy (ΔH) decreased by 70 % compared to WS. A higher LPSG ratio led to a decrease in the frequency dependence of storage modulus (G'), as well as an increase in the pseudoplasticity of the mixtures. The in-shear structural recovery test showed that the rate of recovery (R, %) increased with an increasing LPSG ratio. The pasting results demonstrated that the 9/1 ratio had the highest final viscosity and the lowest relative breakdown. Applying 1 to 5 freeze-thaw cycles resulted in a 50 % to 70 % decrease in syneresis for the 9/1 mixing ratio in comparison to WS, respectively. The incorporation of LPSG into WS resulted in higher static and dynamic magnitudes of yield stress, as well as an increase in particle size when compared to WS.
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Affiliation(s)
- Alireza Yousefi
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Komla Ako
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France
| | - Mario Jekle
- Department of Plant-based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
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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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Jeong HY, Sul Y, Lim ST, Cho DH. Improvement of textural and sensory characteristics of aged rice using hydrothermal treatment with xanthan gum. Food Sci Biotechnol 2023; 32:2013-2023. [PMID: 37860744 PMCID: PMC10581966 DOI: 10.1007/s10068-023-01306-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 03/20/2023] [Accepted: 03/29/2023] [Indexed: 10/21/2023] Open
Abstract
Aged rice (AR) was mildly heated in aqueous dispersions containing different amounts of xanthan gum (Xan) at 60 °C for 1 h, and then dried in a humidity chamber (50 °C, 80% RH) for 12 h. The AR kernels treated without Xan showed a coarse surface with many pores after cooking, whereas the same rice treated with Xan showed a smooth and uniform surface. Prior to the treatment, the cooked AR was harder and less sticky than the cooked fresh rice (FR). The hydrothermal treatment softened the cooked AR although did not change its adhesiveness. The same treatment in the presence of Xan could increase the adhesiveness of AR, making the textural characteristics of AR similar to those of FR. Sensory evaluation revealed that the mild heat treatment in the presence of Xan restored the eating quality and acceptability of cooked AR which had been lost by aging. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01306-0.
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Affiliation(s)
- Hyo-Young Jeong
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
| | - Yoona Sul
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
| | - Dong-Hwa Cho
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, 02841 South Korea
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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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Zhuang W, Zheng S, Chen F, Gao S, Zhong M, Zheng B. Effects of Tremella fuciformis Mushroom Polysaccharides on Structure, Pasting, and Thermal Properties of Chinese Chestnuts ( Castanea henryi) Starch Granules under Different Freeze-Thaw Cycles. Foods 2023; 12:4118. [PMID: 38002176 PMCID: PMC10670311 DOI: 10.3390/foods12224118] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
The purpose of this study was to investigate the effect of Tremella fuciformis polysaccharides on the physicochemical properties of freeze-thawed cone chestnut starch. Various aspects, including water content, crystallinity, particle size, gelatinization, retrogradation, thermal properties, rheological properties, and texture, were examined. The results revealed that moderate freezing and thawing processes increased the retrogradation of starch; particle size, viscosity, shear type, hinning degree, and hardness decreased. After adding Tremella fuciformis polysaccharide, the particle size, relative crystallinity, and gelatinization temperature decreased, which showed solid characteristics. Consequently, the inclusion of Tremella fuciformis polysaccharide effectively countered dehydration caused by freezing and thawing, reduced viscosity, and prevented the retrogradation of frozen-thawed chestnut starch. Moreover, Tremella fuciformis polysaccharide played a significant role in enhancing the stability of the frozen-thawed chestnut starch. These findings highlight the potential benefits of incorporating Tremella fuciformis polysaccharides in starch-based products subjected to freeze-thaw cycles.
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Affiliation(s)
- Weijing Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuyi Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Feng Chen
- College of Modern Agricultural Technology, Fujian Vocational College of Agriculture, Fuzhou 350119, China;
| | - Shujuan Gao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Meifang Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (W.Z.); (S.Z.); (S.G.); (M.Z.)
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Dong Y, Dai Y, Xing F, Hou H, Wang W, Ding X, Zhang H, Li C. Exploring the influence mechanism of water grinding on the gel properties of corn starch based on changes in its structure and properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4858-4866. [PMID: 36918962 DOI: 10.1002/jsfa.12554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 02/07/2023] [Accepted: 03/14/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND At present, most studies have focused on the preparation of modified starches by dry grinding. As an excellent starch plasticizer, water might enhance the action of grinding on the structure of starch granules, and water grinding might improve the gel properties of starch. Therefore, this article explored the influence mechanism of water grinding on the gel properties of corn starch based on the changes in its structure and properties. RESULTS The results showed that water grinding could make water enter the starch granules and hydrate the starch molecules, and the starch gelatinized after water grinding for 20 min. Thus, water enhanced the action of grinding on the structure of the starch granules. Under the plasticization and grinding action of water grinding, the mechanochemical effect of the starch granules occurred. When the starch was in the aggregation stage (7.5-10 min), the crystallinity of the starch increased, and the starch molecules rearranged into a more stable structure, which increased apparent viscosity (η), elastic modulus (G') and viscous modulus (G″) of the starch gels. CONCLUSION Therefore, appropriate water grinding (10 min) contributed to increasing the viscoelasticity of starch gels. This study provided a theoretical foundation for research on improving the properties of starch by mechanical modification in future. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ying Dong
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Yangyong Dai
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Fu Xing
- Shandong Drug and Food Vocational College, Weihai, Shandong, 264210, People's Republic of China
| | - Hanxue Hou
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Wentao Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Xiuzhen Ding
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Hui Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
| | - Cheng Li
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Engineering and Technology Center for Grain Processing in Shandong Province, Tai'an, Shandong, 271018, People's Republic of China
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Zhang C, Zhang LZ, Wan KX, Wu CY, Wang ZJ, Wang SY, Liu QQ, Qian JY. Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility. Int J Biol Macromol 2023; 241:124646. [PMID: 37119897 DOI: 10.1016/j.ijbiomac.2023.124646] [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: 01/17/2023] [Revised: 03/31/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
The limited and unstable interactions between potato starch (PS) and xanthan gum (XG) by simple mixing (SM) lead it difficult to induce substantial changes in starchy products. Structural unwinding and rearrangement of PS and XG by critical melting and freeze-thawing (CMFT) were used to promote PS/XG synergism, and the physicochemical, functionalities, and structural properties were investigated. Compared to "Native" and SM, CMFT promoted the formation of large clusters with a rough granular surface and wrapped by a matrix composed of released soluble starches and XG (SEM), thus making the composite more compact to thermal processes, such as the significantly decreased WSI and SP, and increased the melting temperatures. The enhanced synergism of PS/XG after CMFT effectively decreased the breakdown viscosity from ~3600 (Native) to ~300 mPa·s and increased the final viscosity from ~2800 (Native) to ~4800. CMFT significantly increased the functional properties of PS/XG composite, including water/oil absorptions and resistant starch content. CMFT caused the partial melting and loss of large packaged structures in starch (XRD, FTIR, and NMR), and the melting and the loss of crystalline structure controlled at approximately 20 % and 30 %, respectively, are the most effective for promoting PS/XG interaction.
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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
| | - Ling-Zhi Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Ke-Xing Wan
- 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
| | - Zhi-Juan Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, 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
| | - 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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11
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Tuteja M, Nagpal K. Recent Advances and Prospects for Plant Gum-Based Drug Delivery Systems: A Comprehensive Review. Crit Rev Ther Drug Carrier Syst 2023; 40:83-124. [PMID: 36734914 DOI: 10.1615/critrevtherdrugcarriersyst.2022042252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
This work is an effort to first introduce plant-based gums and discussing their drug delivery applications. The composition of these plant gums and their major characteristics, which make them suitable as pharmaceutical excipients are also described in detail. The various modifications methods such as physical and chemical modifications of gums and polysaccharides have been discussed along with their applications in different fields. Consequently, plant-based gums modification such as etherification and grafting is attracting much scientific attention to satisfy industrial demand. The evaluation tests to characterize gum-based drug delivery systems have been summarized. The release behavior of drug from plant-gum-based drug delivery is being discussed. Thus, this review is an attempt to critically summarize different aspect of plant-gum-based polysaccharides to be utilized in drug delivery systems having potential industrial applications.
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Affiliation(s)
- Minkal Tuteja
- Gurugram Global College of Pharmacy, Farrukhnagar, Gurugram, Haryana, 122506, India
| | - Kalpana Nagpal
- Amity Institute of Pharmacy, Amity University Uttar Pradesh, Noida, UP-201303, India
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12
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Wang X, Zhang M, Mujumdar AS, Li J. Easy-to-swallow mooncake using 3D printing: Effect of oil and hydrocolloid addition. Food Res Int 2023; 164:112404. [PMID: 36737986 DOI: 10.1016/j.foodres.2022.112404] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 12/12/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
3D printing is a promising technology for food production, capable of producing and developing personalized food products. In recent years, research on the application of 3D printing technology to create easy-to-swallow foods for the elderly with dysphagia has received extensive attention. In this study, we applied dual nozzle 3D printing technology to develop an easy-to-swallow mooncake food using a traditional Chinese food, mooncake, as a model system. We optimized the printing dough ink formulation by setting up soybean oil gradient experiments and Arabic gum gradient experiments, and then we applied the optimized dough ink as the crust of the mooncake to produce easy-to-swallow mooncakes. The experimental results show that the addition of 2.5 g of soybean oil and 0.125 g of Arabic gum could improve the texture of the dough product and reduce its hardness and adhesiveness. The mooncake produced with this crust dough ink was rated in the IDDSI texture level four, which met expectations. Therefore, this work provides insights into the development of easy-to-swallow food products.
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Affiliation(s)
- Xin Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Jingyuan Li
- Changxing Shiying Science & Technology Co., Changxing, Zhejiang, China
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13
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Golkar A, Milani JM, Motamedzadegan A, Kenari RE. Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum. Sci Rep 2022; 12:19340. [PMID: 36369257 PMCID: PMC9652351 DOI: 10.1038/s41598-022-23836-z] [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: 05/27/2022] [Accepted: 11/07/2022] [Indexed: 11/13/2022] Open
Abstract
This research extends the effects of a thermal-ultrasound treatment (at 25, 45, and 65 °C for 30 and 60 min) on the physicochemical, structural, and pasting properties of corn starch in presence of Arabic gum. Treated samples had lower leached amylose compared with corn starch, but it was non-significant (p < 0.05). In comparison to alone corn starch and a combination of Arabic gum, thermal-ultrasound treatment increased the swelling power and solubility of samples. Treatment significantly (p < 0.05) decreased the syneresis of treated starch gels, especially at a temperature of < 45 °C, but paste clarity was increased at the higher temperature (65 °C). The enthalpy of treated samples was in the range 15.20-16.37 J/g. Sonication at 65 °C for 60 min had the most destructive effect on corn starch granules, but at 30 min granules were swollen only. FT-IR spectra of samples confirmed the physical modification of thermal-ultrasound treatment. The relative crystallinity index of samples changed in the range 21.88-35.42-% and decreased with rising time and temperature. Sonication at 45 °C for 30 and 60 min produced starch-gum mixtures with different pasting properties. Thermal-ultrasound treatment in presence of gum can be a viable technique to modify starches with different functionality.
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Affiliation(s)
- Abdolkhalegh Golkar
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Jafar Mohammadzadeh Milani
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Ali Motamedzadegan
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- grid.462824.e0000 0004 1762 6368Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
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14
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Relationships between phase transition and quality characteristics of cooked rice during storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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15
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Luo Y, Li Y, Li L, Xie X. Physical modification of maize starch by gelatinizations and cold storage. Int J Biol Macromol 2022; 217:291-302. [PMID: 35835304 DOI: 10.1016/j.ijbiomac.2022.07.010] [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: 01/10/2022] [Revised: 06/07/2022] [Accepted: 07/02/2022] [Indexed: 11/16/2022]
Abstract
The effects of gelatinization at three selected temperatures (DSC characteristic peaks temperature: TO, TP, and TC) and subsequent cold storage (CS) treatment on structural characteristics, pasting, and rheological properties of maize starch (MS) were investigated. The pasting, rheological properties of MS was changed with the increase of gelatinization temperature from TO to TC, but were not further significantly changed if the gelatinization temperature was higher than TC. Pasting and thermal properties analysis suggested that gelatinization at TC (TC treatment) significantly increased the gelatinization and pasting temperature of MS. Moreover, TC treatment decreased breakdown viscosity by 8.49 times and setback viscosity by 2.53 times. Dynamic rheological measurements revealed that the TC treatment caused the lower G' and G" of MS, and decreased the thickening coefficient by 55.17 %. These results indicated that TC treatment could enhance the thermal stability properties of MS, inhibiting the shear and short-term retrogradation, the shear-thinning behavior of MS. Interestingly, the CS treatment further inhibited the shear and short-term retrogradation and the shear-thinning behavior of MS. The leaked starch molecules aggregate to form a harder structure after gelatinization and starch molecules were further aggregated after CS treatment, these all were hypothesized to be responsible for these results.
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Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yan Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lu 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.
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16
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Miller K, Reichert CL, Schmid M, Loeffler M. Physical, Chemical and Biochemical Modification Approaches of Potato (Peel) Constituents for Bio-Based Food Packaging Concepts: A Review. Foods 2022; 11:foods11182927. [PMID: 36141054 PMCID: PMC9498702 DOI: 10.3390/foods11182927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022] Open
Abstract
Potatoes are grown in large quantities and are mainly used as food or animal feed. Potato processing generates a large amount of side streams, which are currently low value by-products of the potato processing industry. The utilization of the potato peel side stream and other potato residues is also becoming increasingly important from a sustainability point of view. Individual constituents of potato peel or complete potato tubers can for instance be used for application in other products such as bio-based food packaging. Prior using constituents for specific applications, their properties and characteristics need to be known and understood. This article extensively reviews the scientific literature about physical, chemical, and biochemical modification of potato constituents. Besides short explanations about the modification techniques, extensive summaries of the results from scientific articles are outlined focusing on the main constituents of potatoes, namely potato starch and potato protein. The effects of the different modification techniques are qualitatively interpreted in tables to obtain a condensed overview about the influence of different modification techniques on the potato constituents. Overall, this article provides an up-to-date and comprehensive overview of the possibilities and implications of modifying potato components for potential further valorization in, e.g., bio-based food packaging.
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Affiliation(s)
- Katharina Miller
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Corina L. Reichert
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Markus Schmid
- Sustainable Packaging Institute SPI, Faculty of Life Sciences, Albstadt-Sigmaringen University, 72488 Sigmaringen, Germany
| | - Myriam Loeffler
- Research Group: Meat Technology & Science of Protein-Rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, B-9000 Ghent, Belgium or
- Correspondence: ; Tel.: +32-9-3102553
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17
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Recent Progress on Modified Gum Katira Polysaccharides and Their Various Potential Applications. Polymers (Basel) 2022; 14:polym14173648. [PMID: 36080723 PMCID: PMC9460252 DOI: 10.3390/polym14173648] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/17/2022] [Accepted: 08/25/2022] [Indexed: 11/17/2022] Open
Abstract
Gum katira polysaccharide is biocompatible and non-toxic, and has antioxidant, anti-microbial, and immunomodulatory properties. It is a natural polysaccharide and exudate derived from the stem bark of Cochlospermum reliogosum Linn. Additionally, it has many traditional medicinal uses as a sedative and for the treatment of jaundice, gonorrhea, syphilis, and stomach ailments. This article provides an overview of gum katira, including its extraction, separation, purification, and physiochemical properties and details of its characterization and pharmacognostic features. This paper takes an in-depth look at the synthetic methods used to modify gum katira, such as carboxymethylation and grafting triggered by free radicals. Furthermore, this review provides an overview of its industrial and phytopharmacological applications for drug delivery and heavy metal and dye removal, its biological activities, its use in food, and the potential use of gum katira derivatives and their industrial applications. We believe researchers will find this paper useful for developing techniques to modify gum katira polysaccharides to meet future demands.
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18
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Cui C, Jia Y, Sun Q, Yu M, Ji N, Dai L, Wang Y, Qin Y, Xiong L, Sun Q. Recent advances in the preparation, characterization, and food application of starch-based hydrogels. Carbohydr Polym 2022; 291:119624. [DOI: 10.1016/j.carbpol.2022.119624] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 05/11/2022] [Accepted: 05/12/2022] [Indexed: 01/11/2023]
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19
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Lin D, Ma Y, Qin W, Loy DA, Chen H, Zhang Q. The structure, properties and potential probiotic properties of starch-pectin blend: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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20
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Sathyan S, Nisha P. Optimization and Characterization of Porous Starch from Corn Starch and Application Studies in Emulsion Stabilization. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02843-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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21
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Zhang J, Zhu XF, Lu F, Yang Z, Tao H, Xu Y, Wang HL. Physical modification of waxy maize starch: Combining SDS and freezing/thawing treatments to modify starch structure and functionality. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2022.100263] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Yazar G, Rosell CM. Fat replacers in baked products: their impact on rheological properties and final product quality. Crit Rev Food Sci Nutr 2022; 63:7653-7676. [PMID: 35285734 DOI: 10.1080/10408398.2022.2048353] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes, and cardiovascular heart diseases. Besides, the solid bakery fats contain trans- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor for cardiovascular diseases when consumed at elevated levels. Therefore, the aim of this review was to provide a detailed summary of the functionality of lipids/fats (endogenous lipids, surfactants, shortening) in different baked products, the rheological behavior of bakery fats and their contribution to baked product quality, the impact of different types of fat replacers (carbohydrate-, protein-, lipid-based) on dough/batter rheology, and on the quality characteristics of the resulting reduced-fat baked products.
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Affiliation(s)
- Gamze Yazar
- Department of Animal, Veterinary and Food Sciences, University of Idaho, ID, USA
| | - Cristina M Rosell
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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23
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Surojanametakul V, Udomrati S, Satmalee P. Effects of Liquid Nitrogen Deep Freezing Treatment on Rice Starch Properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vipa Surojanametakul
- Department of Food Chemistry and Physics Institute of Food and Product Development Kasetsart University Bangkok 10903 Thailand
| | - Sunsanee Udomrati
- Department of Food Chemistry and Physics Institute of Food and Product Development Kasetsart University Bangkok 10903 Thailand
| | - Prajongwate Satmalee
- Department of Food Chemistry and Physics Institute of Food and Product Development Kasetsart University Bangkok 10903 Thailand
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24
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Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107035] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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25
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Zhang C, Wang ZJ, Liu QQ, Qian JY, Lim ST. Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum. Food Chem 2021; 375:131656. [PMID: 34862077 DOI: 10.1016/j.foodchem.2021.131656] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2021] [Revised: 11/07/2021] [Accepted: 11/19/2021] [Indexed: 11/17/2022]
Abstract
To improve the pasting and gelling behaviors of waxy maize starch, an aqueous dispersion with or without xanthan gum was subjected to partial gelatinization (5 ℃ above the onset melting temperature of starch) and freeze-thawing treatment. After the treatments, starch granules were slightly deformed, with partial loss of birefringence, and tended to aggregate. The relative crystallinity and thermal stability of waxy maize starch crystals decreased by the treatments. These changes indicated that the treatment affected the inner structure and chain arrangement of the granules. The treated waxy maize starches, however, showed a higher overall pasting viscosity with shorter and more cohesive pastes than that of the native starch. The treated starches formed rigid gels with increased stability against freeze-thawing. The addition of small amounts of xanthan gum enhanced the effects of the treatments.
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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
| | - 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, 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
| | - Seung-Taik Lim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
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26
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In vitro digestion and structural properties of rice starch modified by high methoxyl pectin and dynamic high-pressure microfluidization. Carbohydr Polym 2021; 274:118649. [PMID: 34702468 DOI: 10.1016/j.carbpol.2021.118649] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 08/09/2021] [Accepted: 09/03/2021] [Indexed: 11/21/2022]
Abstract
The rheological, structural properties and in vitro digestibility of starch with high methoxyl pectin (HMP) and further modified by dynamic high-pressure microfluidization (DHPM) were investigated. The viscosity and elasticity increased on addition of HMP and were more pronouncedly affected by 10% HMP. However, after DHPM treatment, the viscosity and elasticity decreased with increasing DHPM pressure. After 100 MPa DHPM treatment, the ordered and crystalline structures were further increased compared with starch-HMP mixtures. A compact and dense surface of starch paste was formed under 100 MPa DHPM and 10% HMP treatment, thus significantly slowing down the digestibility. In contrast, the crystalline and semicrystalline structure of starch were disrupted by intense shear force under 200 MPa DHPM. This study provides theoretical information regarding starch-HMP interaction and improves their functional and physicochemical properties through a promising strategy for better applications in food formulation.
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27
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Liu W, Wang R, Li J, Xiao W, Rong L, Yang J, Wen H, Xie J. Effects of different hydrocolloids on gelatinization and gels structure of chestnut starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106925] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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28
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Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103407] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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29
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KHAN FA, ARSHAD MU, RIZVI SSH, AMEER K, ANJUM FM, IMRAN M, IMRAN A. Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.24120] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Faima Atta KHAN
- Government College University, Pakistan; Cornell University, United States
| | | | | | - Kashif AMEER
- Graduate School of Chonnam National University, South Korea
| | | | | | - Ali IMRAN
- Government College University, Pakistan
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30
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Gao L, Zhang C, Chen J, Liu C, Dai T, Chen M, Li T. Effects of proanthocyanidins on the pasting, rheological and retrogradation properties of potato starch. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:4760-4767. [PMID: 33502770 DOI: 10.1002/jsfa.11122] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 01/22/2021] [Accepted: 01/27/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Proanthocyanidins (PAS) were complexed with potato starch (PS) to prepare polyphenol-starch complexes. The pasting, rheological and retrogradation properties of the complexes were investigated. RESULTS The addition of PAS markedly affected the pasting, rheological and retrogradation properties of PS, especially at a concentration of 5% (w/w). Rapid viscosity analysis indicated that PAS significantly changed the viscosity, breakdown and setback value of PS. The rheological results showed that PAS decreased the flow behavior index and consistency coefficient, but increased the viscoelasticity of PS. Differential scanning calorimetry and X-ray diffraction indicated that PAS delayed the retrogradation of PS. Furthermore, scanning electron microscopy indicated that the morphologies of retrograded PS gels were greatly altered to a less compact structure with the presence of PAS. Moreover, Fourier transform infrared spectroscopy elucidated that PAS interacted with PS via a noncovalent interaction, and inhibited the retrogradation of PS. CONCLUSIONS The findings suggested that supplementing PS with PAS might be an effective and convenient method for modifying the physicochemical properties of PS. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Lizhi Gao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chenghao Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Taotao Dai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ti Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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31
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Xu F, Zhang L, Liu W, Liu Q, Wang F, Zhang H, Hu H, Blecker C. Physicochemical and Structural Characterization of Potato Starch with Different Degrees of Gelatinization. Foods 2021; 10:foods10051104. [PMID: 34067567 PMCID: PMC8156876 DOI: 10.3390/foods10051104] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 05/01/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
Starch gelatinization has been widely studied previously, but there is still a lack of systematical research on the relationship between the degree of starch gelatinization (DSG) and its physicochemical and structural properties. In this study, potato starch samples with DSG ranging from 39.41% to 90.56% were obtained by hydrothermal treatment. The thermal, rheological, and structural properties, as well as the water-binding capacity of samples were investigated. A starch solution with a DSG of 39.41% was partially sedimented at room temperature, while starch with a DSG of 56.11% can form a stable paste with a fine shear-thinning property, as well as samples with a DSG larger than 56.11%. The endothermic enthalpy, gelatinization range, and short-range ordered structure of starch were negatively correlated with DSG, whereas onset gelatinization temperature, apparent viscosity, and water-binding capacity were positively correlated. The viscoelasticity of starch gels was negatively correlated with the DSG after full gelatinization (DSG > 39.41%). Starch granules gradually lose their typical shape and less birefringence can be observed with increasing DSG. Hydrothermal treatment has a more significant effect on the amount of exposed hydroxyl groups than the ordered and amorphous structures of partially gelatinized starch. This study built linear correlations between starch physicochemical properties and the DSG and provided comprehensive insight into the characteristics of partially gelatinized potato starch.
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Affiliation(s)
- Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Hong Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; (F.X.); (L.Z.); (W.L.); (Q.L.); (F.W.); (H.Z.)
- Correspondence: ; Tel.: +86-10-62816503
| | - Christophe Blecker
- Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, B-5030 Gembloux, Belgium;
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Lee EC, Lee J, Chung HJ, Park EY. Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heating. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106462] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Zhang C, Lim ST. Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106210] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tarhan O, Spotti MJ. Nutraceutical delivery through nano-emulsions: General aspects, recent applications and patented inventions. Colloids Surf B Biointerfaces 2021; 200:111526. [PMID: 33517153 DOI: 10.1016/j.colsurfb.2020.111526] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/24/2020] [Accepted: 12/07/2020] [Indexed: 01/09/2023]
Abstract
Nanostructured emulsions have a significant potential for encasing, transport and delivery of hydrophilic and lipophilic nutraceuticals and other bioactive compounds by providing enhanced stability and functionality in food and pharmaceutical applications. As highlighted in recent researches, essential fatty acids (EFA) and oils (EO), antioxidants, vitamins, minerals, pro and prebiotics, and co-enzymes, are common bioactives encapsulated in nanoscale delivery systems in order to protect them from degradation during processing and storage, and to improve bioavailability after their consumption. Nanoemulsions (NEs) as delivery systems for nutraceuticals comprise either oil-in-water (O/W) or water-in-oil (W/O) biphasic dispersion with nano-sized droplets, which are stabilized through an active surfactant. Both high- and low- energy methods are used to produce well-structured and stable NEs with advanced structural and rheological features. The in vitro and in vivo studies are focused to assess the nutraceutical releasing profile, gastrointestinal transportation and cytotoxicity of nutraceutical loaded NE. Within the last three decades, a number of NE systems have been developed for certain purposes and submitted for patent approval. Currently, there are many issued patents published as well as and applications under process. This review focus on the current status of food-grade NEs in terms of formation, characterization, relevant applications of nutraceutical delivery, and the recent developments including patented systems.
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Affiliation(s)
- Ozgur Tarhan
- Food Engineering Department, Uşak University, 1 Eylül Campus, 64100, Uşak, Turkey.
| | - Maria Julia Spotti
- Food Technology Institute, Faculty of Chemical Engineering, National University of Litoral, 1 de Mayo 3250, 3000, Santa Fe, Argentina
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Tao H, Zhu XF, Nan BX, Jiang RZ, Wang HL. Effect of extruded starches on the structure, farinograph characteristics and baking behavior of wheat dough. Food Chem 2021; 348:129017. [PMID: 33582448 DOI: 10.1016/j.foodchem.2021.129017] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 12/11/2020] [Accepted: 01/03/2021] [Indexed: 11/25/2022]
Abstract
Extruded wheat starch (ES) was obtained by a single-screw extruder to determine its effect on the farinograph, structural properties and baking behaviors of wheat dough. XRD analysis showed that increasing extrusion temperature made the crystalline peaks less pronounced due to the partial gelatinization. In terms of FTIR results, the molecular order of extruded starch was lower than that of native starch. The dough development time was decreased from 3.2 min to 2.7 min while the stability time was increased from 14.4 min to 15.5 min, as 70 ES were added. It was accompanied with increasing levels of α-helix and β-turn transferred from the decreased content of random coil and β -sheet. These effects in bread were to increase loaf volume and reduced loaf hardness. These results indicated that extruded starch had a good potential for producing a high-quality bread.
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Affiliation(s)
- Han Tao
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
| | - Xue-Feng Zhu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Bing-Xu Nan
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Rong-Zhen Jiang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China
| | - Hui-Li Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China; School of Food and Biological Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
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Effect of Curdlan on the Rheological Properties of Hydroxypropyl Methylcellulose. Foods 2020; 10:foods10010034. [PMID: 33374366 PMCID: PMC7824296 DOI: 10.3390/foods10010034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Revised: 12/21/2020] [Accepted: 12/21/2020] [Indexed: 11/17/2022] Open
Abstract
This work focuses on the effect of curdlan (CL) on dynamic viscoelastic property, thermal reversible property, viscosity, and the fluid types of hydroxypropyl methylcellulose (HPMC) at different temperatures. Compared to the blends at 25 °C, the blends had a smaller linear viscoelastic region (LVR), a higher gel strength, and larger storage modulus (G') and loss modulus (G") values at 82 °C. G', G", gel strength, and viscosity increased with the increase of CL. Repeated temperature sweep led to increased G' and G" of HPMC/CL blends. For HC6 and HC8, the gel formation temperature of the repeated temperature sweep was significantly lower than that of the first sweep. The samples at 82 °C, except for the sample with 8% CL, were all yield-shear thinning fluids, and the samples at 40 °C were shear thinning fluids. The creation of HPMC/CL and its rheological research might provide some methodological references for the study of other thermal-thermal gel blends.
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Wang Q, Li L, Zheng X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 2020; 344:128700. [PMID: 33248839 DOI: 10.1016/j.foodchem.2020.128700] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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38
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Effect of process conditions and amylose/amylopectin ratio on the pasting behavior of maize starch: A modeling approach. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102998] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Khan A, Bibi A, Ali H, ur Rehman A, Qindeel M, Irfan M, Shah AA, Badshah M, Hasan F, Khan S. Development of Resistant Starch Film Coated Microparticles for an Oral Colon‐Specific Drug Delivery. STARCH-STARKE 2020. [DOI: 10.1002/star.201900262] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Anum Khan
- Department of MicrobiologyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
| | - Amna Bibi
- Department of MicrobiologyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
| | - Huma Ali
- Department of MicrobiologyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
| | - Asim ur Rehman
- Department of PharmacyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
| | - Maimoona Qindeel
- Department of PharmacyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
| | - Muhammad Irfan
- Department of MicrobiologyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
| | - Aamer Ali Shah
- Department of MicrobiologyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
| | - Malik Badshah
- Department of MicrobiologyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
| | - Fariha Hasan
- Department of MicrobiologyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
| | - Samiullah Khan
- Department of MicrobiologyFaculty of Biological SciencesQuaid‐i‐Azam University Islamabad 45320 Pakistan
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Liu S, Xie L, Shen M, Xiao Y, Yu Q, Chen Y, Xie J. Dual modifications on the gelatinization, textural, and morphology properties of pea starch by sodium carbonate and Mesona chinensis polysaccharide. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105601] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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41
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Xu F, Liu W, Liu Q, Zhang C, Hu H, Zhang H. Pasting, thermo, and Mixolab thermomechanical properties of potato starch-wheat gluten composite systems. Food Sci Nutr 2020; 8:2279-2287. [PMID: 32405385 PMCID: PMC7215220 DOI: 10.1002/fsn3.1506] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2019] [Revised: 02/19/2020] [Accepted: 02/21/2020] [Indexed: 12/03/2022] Open
Abstract
This research investigated the viscosity, thermal, thermomechanical, and microstructural properties of potato starch-wheat gluten composite systems with different starch/gluten ratios under mechanical shear and heating conditions. Results showed that the peak, trough, and final viscosities increased with the increase in potato starch fraction. The breakdown and setback values of samples decreased with increasing gluten content, and the endothermic enthalpy showed a similar variation trend. The gelatinization temperature of the samples increased significantly as the gluten proportion increased. Morphological observation showed that the gluten protein was wrapped around potato starch granules and the starch granules have a diluting effect on gluten network. Moreover, gluten formed a water diffusion barrier out of the starch granules, this barrier effect and the competitive hydration between starch and gluten could primarily explain the delayed gelatinization temperatures.
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Affiliation(s)
- Fen Xu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products ProcessingMinistry of AgricultureBeijingChina
| | - Wei Liu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products ProcessingMinistry of AgricultureBeijingChina
| | - Qiannan Liu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products ProcessingMinistry of AgricultureBeijingChina
| | - Chunjiang Zhang
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products ProcessingMinistry of AgricultureBeijingChina
| | - Honghai Hu
- Institute of Food Science and TechnologyChinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products ProcessingMinistry of AgricultureBeijingChina
| | - Hong Zhang
- Hefei CAAS Nutridoer Co. Ltd.Academy of Food Nutrition and Health InnovationChinese Academy of Agricultural SciencesHefeiChina
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da Silva Costa RA, Bonomo RCF, Rodrigues LB, Santos LS, Veloso CM. Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3204-3211. [PMID: 32105338 DOI: 10.1002/jsfa.10356] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 02/04/2020] [Accepted: 02/24/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND The incorporation of hydrocolloids into starch dispersions modifies their techno-functional properties, such as gelatinization, retrogradation, syneresis, and texture, among others. Their main function is to improve these properties and to promote greater stability of starch gels. Thus, the main objective of this study was to evaluate the effect of adding colloids (guar gum and xanthan gum) on the texture properties (hardness, elasticity, cohesiveness, and gumminess) and syneresis of the starch gels made from the common variety of arrowroot. Analysis of variance (ANOVA) and regression were carried out to analyze the effects of the treatments and variables with their respective interactions. RESULTS The addition of guar gum and xanthan gum influenced the stability of the starch gels studied, and it was capable of reducing syneresis even at low concentrations, with a greater effect for xanthan gum. Both gums were capable of inhibiting syneresis at concentrations above 0.5%, throughout the storage time studied (5 days). The addition of these hydrocolloids was also shown to influence the following texture parameters: hardness, cohesiveness, and gumminess, but showed no effect on gel elasticity. CONCLUSION The addition of hydrocolloids was shown to be an alternative way of increasing the stability and enhancing the textural properties of the starch gels in arrowroot. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Luciano Brito Rodrigues
- Materials and Environment Research Group, State University of Southwest Bahia, Itapetinga, Brazil
| | - Leandro Soares Santos
- Laboratory of Packaging and Agro-Industrial Projects, State University of Southwest Bahia, Itapetinga, Brazil
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Physicochemical and digestibility characterisation of maize starch–caffeic acid complexes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108857] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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