Effect of hydrocolloids on gluten proteins, dough, and flour products: A review

Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status

In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling.

Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein

The properties and structure of gluten protein with different deacetylation degrees of konjac glucomannan (KGM) were investigated, in an attempt to improve the quality of gluten protein in flour products. Results showed that deacetylated KGM (DKGM) could improve the textural properties and enhance the thermal stability of gluten protein. DKGM increased the water holding capacity and shortened the T2 relaxation time of gluten after removing some acetyl groups. As the deacetylation degree increased, the hardness and adhesiveness of gluten gels gradually increased, while the springiness decreased. In addition, the presence of DKGM promoted the conversion from free sulfhydryl to disulfide bonds and increased the β-sheet content in gluten protein. The low-deacetylation KGM decreased the surface hydrophobicity and fluorescence intensity of gluten protein, and the microstructures of gluten gels became more compact. Compared with gluten protein-KGM complex gel, the degradation temperature of gluten protein-DKGM complex gels was observed to increase by >3 °C. Overall, the low-deacetylation KGM was beneficial for improving the physicochemical properties and maintaining the network structure of gluten protein. This study provides valuable references and practical insights to improve gluten quality in the flour industry.

Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles

This study compared four biocolloids (sanxan, xanthan gum, curdlan, and guar gum) in different concentrations to replace NaCl in improving the recooking quality of salt free frozen cooked noodles (SF-FCNs). Sanxan outperformed NaCl and other biocolloids significantly improving the firmness (21.0%), chewiness (63.5%), and toughness (15.4%) of SF-FCNs after 10 freeze-thaw (FT) cycles. The results of the freezing-thawing curves showed SF-FCNs had prior FT stability when sanxan was added at 1.2%. Subsequently, the result of differential scanning calorimetry and nuclear magnetic resonance revealed sanxan reduced the content and mobility of freezable water while increasing the content of bound water. The scanning electron microscope, mercury intrusion, and optical microscopy analyses indicated that sanxan reduced the size and volume of ice crystals and the structural damage of SF-FCNs by controlling the water. The work contributes to a theoretical framework for enhancing SF-FCNs quality through precise water and ice crystal control.

Fabrication, characterization and application of Pickering emulsion gels stabilized by defatted grape seed powder

The feasibility of defatted grape seed powder (DGSP) stabilizing Pickering emulsion gels as butter substitute was investigated. The Pickering emulsion gel was constructed using DGSP through high-speed homogenization, and the effects of particle concentration (c) and oil-phase (Medium chain triglyceride) volume fraction (φ) on its structure and properties were investigated. Its application as a butter substitute was also evaluated. The results showed that DGSP had various particle shapes, a wide particle size distribution (3-130 μm), and a three-phase contact angle of 128.9 ± 2.3°. The O/W Pickering emulsion gels with φ ≥ 60% could be obtained at c ≥ 2%. The droplet diameter was negatively correlated with c and positively correlated with φ, while the gel strength was positively related to c and φ. The resulting emulsion gel demonstrated solid-like viscoelastic behavior and pseudoplasticity, and had the potential to serve as a butter substitute. The results can promote the application of grape seeds in food.

A High Andean Hydrocolloid Extracted by Microatomization: Preliminary Optimization in Aqueous Stability

Aqueous suspensions rely on electrostatic interactions among suspended solids, posing a significant challenge to maintaining stability during storage, particularly in the food and pharmaceutical industries, where synthetic stabilizers are commonly employed. However, there is a growing interest in exploring new materials derived from natural and environmentally friendly sources. This study aimed to optimize the stability parameters of a novel Altoandino Nostoc Sphaericum hydrocolloid (NSH) extracted via micro atomization. Suspensions were prepared by varying the pH, gelatinization temperature and NSH dosage using a 23 factorial arrangement, resulting in eight treatments stored under non-controlled conditions for 20 days. Stability was assessed through turbidity, sedimentation (as sediment transmittance), ζ potential, particle size, color and UV-Vis scanning. Optimization of parameters was conducted using empirical equations, with evaluation based on the correlation coefficient (R2), average relative error (ARE) and X2. The suspensions exhibited high stability throughout the storage period, with optimized control parameters identified at a pH of 4.5, gelatinization temperature of 84.55 °C and NSH dosage of 0.08 g/L. Simulated values included turbidity (99.00%), sedimentation (72.34%), ζ potential (-25.64 mV), particle size (300.00 nm) and color index (-2.00), with simulated results aligning with practical application. These findings suggest the potential use of NSH as a substitute for commercial hydrocolloids, albeit with consideration for color limitations that require further investigation.

Effects of hydrocolloids on mechanical properties, viscoelastic and microstructural properties of starch-based modeling clay

The effects of various hydrocolloids (guar gum, xanthan gum, and carboxymethyl cellulose) on the texture, rheology, and microstructural properties of modeling clay prepared with cassava starch were investigated. Notably, incorporation of 3 % guar gum and 4 % xanthan gum into starch-based modeling clay resulted in enhancements of 94.12 % and 77.47 % in cohesiveness, and 64.70 % and 66.20 % in extensibility, respectively. For starch-based modeling clay with added guar gum and xanthan gum, compared to formulations without hydrocolloids, the linear viscoelastic range exceeded 0.04 %, and the frequency dependence of both maximum creep compliance (Jmax) and storage modulus (G') was significantly reduced. This indicates a more stable network structure and enhanced resistance to deformation. Results from Fourier Transform Infrared (FTIR) spectroscopy and X-ray diffraction (XRD) confirmed that the physical interactions between starch and various hydrocolloids, along with the addition of these hydrocolloids, inhibited the degradation effect of thermomechanical processing on the crystalline structure of starch. With the addition of guar gum, it is observed that a continuous and dense network structure forms within the starch-based modeling clay, and starch particles are distributed uniformly. In conclusion, hydrocolloids enhances the properties of starch-based modeling clay, introducing an innovative solution to the modeling clay sector.

Functionality differences between esterified and pregelatinized esterified starches simultaneously prepared by octenyl succinic anhydride modification and its application in dough

Octenyl succinic anhydride (OSA)-modified starches have gained widespread interest, but the modification can produce two starches with different states ignored. Herein, the two types of starches, esterified starch (ES) and pregelatinized esterified starch (PES), prepared by OSA modification were separated, and their structural and functional characteristics were comprehensively explored. Results showed that compared with native starch (NS), ES and PES exhibited high water-holding capacity, solubility, and swelling power and significantly decreased pasting temperature and thermal stability. Dynamic rheological tests illustrated that OSA modification changed the rheological behavior of starches. Fourier transform infrared spectroscopy confirmed that PES with higher degree of substitution showed more obvious ester carbonyl and carboxylate groups than ES. Laser confocal micro-Raman spectroscopy revealed that the short-range molecular order of ES, especially PES, decreased after modification. X-ray diffraction indicated that OSA modification disrupted the crystalline structure of starch, and that more amylose-lipid complex was formed in PES. Scanning electron microscopy showed that OSA modification eroded starchs surface and reduced its smoothness, and significantly disrupted PES integrity. ES and PES could be developed as food additives for retrogradation inhibition of dough. These results provide new insights into OSA modification and expand its functional application in foods.

Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles

To improve the quality of the characteristics of yellow alkaline noodles and enrich their nutritional value, konjac glucomannan (KGM) with or without chitosan coating were added to noodles, and their application effects were investigated in terms of color, texture, water absorption, starch digestion, total plate count (TPC) and microstructure. Chitosan-konjac glucomannan (CK) complex was firstly prepared by embedding konjac powder with chitosan sol. After embedding, the hydrophilicity of KGM decreased significantly. Then, either CK or native KGM were mixed evenly with flour before saline water, and soda was subsequently added to produce noodles. Compared with native KGM, CK provided the noodles with a higher brightness and a lighter yellow color. In terms of texture properties, although the firmness of CK noodles was weaker than that of KGM noodles, the tensile properties were enhanced. After embedding, the water absorption of CK noodles decreased and the content of resistant starch (RS) in the noodles increased. During storage, the TPC in CK noodles was significantly lower than that in KGM noodles. At a CK content of 5%, the noodles presented a lightness of 87.41, a b value of 17.75, a shear work of 39.9 g·cm, a tensile distance of 84.28 cm, a water absorption of 69.48%, a RS content of 17.97% and a TPC of 2.74 lg CFU/g at 10 days. In general, KGM with chitosan coating could improve the physicochemical qualities of noodles and extend their shelf life to a certain extent.

Classification, gelation mechanism and applications of polysaccharide-based hydrocolloids in pasta products: A review

Polysaccharide-based hydrocolloids (PBHs) are a group of water-soluble polysaccharides with high molecular weight hydrophilic long-chain molecules, which are widely employed in food industry as thickeners, emulsifiers, gelling agents, and stabilizers. Pasta products are considered to be an important source of nutrition for humans, and PBHs show great potential in improving their quality and nutritional value. The hydration of PBHs to form viscous solutions or sols under specific processing conditions is a prerequisite for improving the stability of food systems. In this review, PBHs are classified in a novel way according to food processing conditions, and their gelation mechanisms are summarized. The application of PBHs in pasta products prepared under different processing methods (baking, steaming/cooking, frying, freezing) are reviewed, and the potential mechanism of PBHs in regulating pasta products quality is revealed from the interaction between PBHs and the main components of pasta products (protein, starch, and water). Finally, the safety of PBHs is critically explored, along with future perspectives. This review provides a scientific foundation for the development and specific application of PBHs in pasta products, and provides theoretical support for improving pasta product quality.