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Li S, Zhang M, Ren X, Guan L, Mi Y, Ye G. Effects of oat β-glucan on the retrogradation behavior of rice starch and its potential mechanism. Int J Biol Macromol 2024; 260:129509. [PMID: 38242395 DOI: 10.1016/j.ijbiomac.2024.129509] [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: 10/07/2023] [Revised: 01/07/2024] [Accepted: 01/12/2024] [Indexed: 01/21/2024]
Abstract
In this study, to minimize the quality deterioration caused by the retrogradation of starch-based food, the effect and mechanism of oat β-glucan (OG) on the retrogradation of rice starch was investigated. OG effectively decreased storage modulus (G'), syneresis, and retrogradation enthalpy, indicating the inhibition of short-term and long-term retrogradation of rice starch. The competition for water molecules between the OG and rice starch resulted in partial swelling of the starch granules, consequently reducing particle size, lowering amylose leaching, and decreasing the proportion of short-amylose chains. The microstructure characterization showed that the OG-treated rice starch group (ST-OG) exhibited a smoother and denser surface. Particularly, no notable alterations were observed in the structure of the ST-OG sample during storage, owing to the improved water-holding capacity of starch gel and reduced proportion of free water caused by OG. Furthermore, the ordered structure results confirmed the occurrence of hydrogen bonding between OG and rice starch, which hindered the rearrangement of starch molecules. Therefore, OG is an effective natural additive for controlling the retrogradation of starch-based foods.
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Affiliation(s)
- Sixuan Li
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
| | - Min Zhang
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China.
| | - Xin Ren
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
| | - Lina Guan
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
| | - Yongjie Mi
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
| | - Guodong Ye
- Beijing Technology and Business University, School of Food and Health, Beijing 100048, China; Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China; National Grain Industry Highland Barley Deep Processing Technology Innovation Center, Beijing 100048, China
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Li Y, Niu L, Sun C, Li D, Zeng Z, Xiao J. Effect of Medium Chain Triglycerides on the Digestion and Quality Characteristics of Tea Polyphenols-Fortified Cooked Rice. Foods 2023; 12:4366. [PMID: 38231872 DOI: 10.3390/foods12234366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 11/30/2023] [Accepted: 12/01/2023] [Indexed: 01/19/2024] Open
Abstract
Nowadays, medium chain triglycerides (MCT) with special health benefits have been increasingly applied for fortifying food products. Therefore, the present work aimed to investigate the effects of MCT on traditional tea polyphenols-fortified cooked rice (TP-FCR). It was visualized by DSC, CLSM, XRD, FT-IR, and Raman spectroscopy. The higher content of starch-MCT complexes with an increase in the relative crystallinity and the generation of short-range ordered structures contributed to a more ordered and compact molecular arrangement, which can hinder the action of digestive enzymes on starch. SEM demonstrated that MCT transformed the microstructure of TP-FCR into a denser and firmer character, making it an essential component hindering the accessibility of digestive enzymes to starch granules and slowing the release of tea polyphenols in TP-FCR to attenuate starch digestion. Consequently, the addition of MCT reduced the polyphenol-regulated starch digestibility from 74.28% in cooked white rice to 64.43% in TP-FCR, and further down to 50.82%. Besides, MCT also reduced the adhesiveness and improved the whiteness of TP-FCR. The findings suggested that MCT incorporation could be a potential strategy in cooked rice production to achieve high sensory quality and low glycemic cooked rice.
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Affiliation(s)
- Ying Li
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Liya Niu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Chao Sun
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Dongming Li
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Zicong Zeng
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jianhui Xiao
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
- Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China
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Exploring the mechanism of variation in 3D printing accuracy of cassava starch gels during freezing process. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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