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Yang S, Dhital S, Shan CS, Zhang MN, Chen ZG. Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles. Carbohydr Polym 2021; 270:118367. [PMID: 34364612 DOI: 10.1016/j.carbpol.2021.118367] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/08/2021] [Accepted: 06/18/2021] [Indexed: 11/25/2022]
Abstract
Temperature-induced structural variations of retrograded starch gel during long-term storage were investigated in a real food system (wet starch noodles). Fresh starch noodles presented a B-type XRD pattern containing 8.82% crystallinity and 16.04% double helices. In the first 2 weeks, double helices of starch chain formed long-range ordered structure leading to increased crystallinity, and such structural transformation was positively correlated with increasing storage temperature (from 4 °C to 35 °C) and storage time. However, with the extension of storage time to 12 weeks, the disorganization of supra-molecular structure was likely to be observed by decreased crystallinity, double helix and water mobility. Besides, we propose that the area and intensity of Raman band at 2910 cm-1 can be a good indicator for evaluating perfection of crystallinity in starch noodles. These results contributed to a better understanding of mechanisms underlying molecular order changes of retrograded starch gel product during long-term storage.
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Affiliation(s)
- Sha Yang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Sushil Dhital
- Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
| | - Chang-Song Shan
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Meng-Na Zhang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Zhi-Gang Chen
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
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Wang Y, Zhan J, Lu H, Chang R, Qiu L, Tian Y. Amylopectin crystal seeds: Characterization and their effect on amylopectin retrogradation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106409] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lian X, Dong S, Gao K, Kang H, Li L, Zhao P. Sweet potato amylose and amylopectin with narrower distribution of molar mass and chain length obtained by a repeated retrogradation-hydrolysis procedure. J Appl Polym Sci 2016. [DOI: 10.1002/app.43849] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology; School of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 People's Republic of China
| | - Shirui Dong
- Tianjin Key Laboratory of Food Biotechnology; School of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 People's Republic of China
| | - Kai Gao
- National Engineering and Technology Research Center for Preservation of Agricultural Products; Tianjin 300384 People's Republic of China
| | - Haiqi Kang
- Crop Research Institute; Sichuan Academy of Agricultural Sciences; Chengdu 610066 People's Republic of China
| | - Lin Li
- College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 People's Republic of China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; Guangzhou 510640 People's Republic of China
| | - Pei Zhao
- Tianjin Key Laboratory of Food Biotechnology; School of Biotechnology and Food Science; Tianjin University of Commerce; Tianjin 300134 People's Republic of China
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Xijun L, Junjie G, Danli W, Lin L, Jiaran Z. Effects of Protein in Wheat Flour on Retrogradation of Wheat Starch. J Food Sci 2014; 79:C1505-11. [DOI: 10.1111/1750-3841.12525] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2013] [Accepted: 03/26/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Lian Xijun
- Tianjin Key Laboratory of Food Biotechnology; School of Biotechnology and Food Science; TianJin Univ. of Commerce; Tianjin 300134 P.R. China
- College of Light Industry and Food Sciences South China Univ. of Technology; Guangzhou 510640 P.R.China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; Guangzhou 510640 P.R. China
| | - Guo Junjie
- School of Science; Tianjin Univ. of Commerce; Tianjin 300134 P.R. China
| | - Wang Danli
- School of Science; Tianjin Univ. of Commerce; Tianjin 300134 P.R. China
| | - Li Lin
- College of Light Industry and Food Sciences South China Univ. of Technology; Guangzhou 510640 P.R.China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety; Guangzhou 510640 P.R. China
| | - Zhu Jiaran
- Hebei Jiaotong Vocational & Technical College; Tianjin 300381 P.R. China
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Liu L, Wang D, Lian X, Wu H. Retrograded maize starch used as a medium to enrich Monascus from the air in winter. Int J Biol Macromol 2014; 67:201-4. [DOI: 10.1016/j.ijbiomac.2014.03.020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2014] [Revised: 03/03/2014] [Accepted: 03/11/2014] [Indexed: 10/25/2022]
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Zhu F, Wang S. Physicochemical properties, molecular structure, and uses of sweetpotato starch. Trends Food Sci Technol 2014. [DOI: 10.1016/j.tifs.2014.01.008] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Lian X, Wang C, Zhang K, Li L. The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR, 13C NMR and DSC. Int J Biol Macromol 2013; 64:288-93. [PMID: 24360894 DOI: 10.1016/j.ijbiomac.2013.12.014] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Revised: 12/01/2013] [Accepted: 12/10/2013] [Indexed: 11/18/2022]
Abstract
The experiment was conducted to study the retrogradation properties of glutinous rice and buckwheat starch with wavelengths of maximum absorbance, FT-IR, (13)C NMR, and DSC. The results show that the starches in retrograded glutinous rice starch and glutinous rice amylopectin could not form double helix. The IR results show that protein inhabits in glutinous rice and maize starches in a different way and appearance of C-H symmetric stretching vibration at 2852 cm(-1) in starch might be appearance of protein. Retrogradation untied the protein in glutinous amylopectin. Enthalpies of sweet potato and maize granules are higher than those of their retrograded starches. The (13)C NMR results show that retrogradation of those two starches leads to presence of β-anomers and retrogradation might decompose lipids in glutinous rice amylopectin into small molecules. Glutinous rice starch was more inclined to retrogradation than buckwheat starch. The DSC results show that the second peak temperatures for retrograded glutinous rice and buckwheat starches should be assigned to protein. The SEM results show that an obvious layer structure exists in retrograded glutinous rice amylopectin.
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Affiliation(s)
- Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China; College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
| | - Changjun Wang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China
| | - Kunsheng Zhang
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China
| | - Lin Li
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
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Lian X, Liu L, Guo J, Li L, Wu C. Screening of seeds prepared from retrograded potato starch to increase retrogradation rate of maize starch. Int J Biol Macromol 2013; 60:181-5. [DOI: 10.1016/j.ijbiomac.2013.05.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2013] [Revised: 05/13/2013] [Accepted: 05/24/2013] [Indexed: 11/28/2022]
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Lian X, Zhu W, Wen Y, Li L, Zhao X. Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis. Int J Biol Macromol 2013; 59:143-50. [PMID: 23567290 DOI: 10.1016/j.ijbiomac.2013.03.071] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2013] [Revised: 03/28/2013] [Accepted: 03/29/2013] [Indexed: 11/20/2022]
Abstract
Starch retrogradation is the main cause of quality deterioration of starch-containing foods during storage. The purpose of this study is to find out whether certain soy protein polypeptide in hydrolysates will retard maize starch retrogradation. The results show that all soy protein hydrolysates retard maize starch retrogradation to a certain extent. The IR spectra of hydrolysates and the blends of hydrolysates and maize starch show that the polypeptides might act with reducing end of maize starch during retrogradation. The results of electrospray ionization-mass spectrometry [ESI-MS] show that the polypeptide (m/z 863) is present in all three hydrolysates remarkedly retarding maize starch retrogradation and its relative abundence is also the highest. So the polypeptide containing seven amino acids probably is the key component to significantly inhibit maize starch retrogradation.
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Affiliation(s)
- Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR China.
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Lian X, Wen Y, Zhu W, Li L, Zhang K, Wang W. Retrograded starches as potential anodes in lithium-ion rechargeable batteries. Int J Biol Macromol 2012; 51:632-4. [PMID: 22766035 DOI: 10.1016/j.ijbiomac.2012.06.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2012] [Revised: 06/11/2012] [Accepted: 06/12/2012] [Indexed: 11/16/2022]
Abstract
Retrograded starch is a crystal formed by starch molecules with hydrogen bonds. Many literatures have reported its physicochemical character, but its crystal structure is so far unclear. As we isolate amylose and amylopectin from retrograded maize, sweet potato and potato starches in 4.0 M KOH solutions and make them retrograde alone in neutral solution (adjusted by HCl) to form crystal, a new phenomenon appears, crystals of KCl do not appear in retrograded potato amylose, potato amylopectin, and maize amylose, indicating that those crystals may absorb K⁺ and (or) Cl⁻, and those ions probably act with aldehyde of starch or hydroxy of fatty acid attached in starch, such characteristic may make retrograded starches replace graphite as anode with high-capacity in lithium-ion rechargeable batteries.
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Affiliation(s)
- Xijun Lian
- The Tian Jin Key Laboratory of Food Biotechnology, School of Food Science and Biotechnology, Tian Jin University of Commerce, Tianjin 300134, PR China.
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The effects of electrolysis at room temperature on retrogradation of sweet potato starch. Int J Biol Macromol 2012; 50:38-42. [DOI: 10.1016/j.ijbiomac.2011.09.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2011] [Revised: 09/13/2011] [Accepted: 09/24/2011] [Indexed: 11/19/2022]
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14
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Lian X, Zhang K, Luo Q, Wang C, Liu X. A possible structure of retrograded maize starch speculated by UV and IR spectra of it and its components. Int J Biol Macromol 2012; 50:119-24. [DOI: 10.1016/j.ijbiomac.2011.10.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2011] [Revised: 09/27/2011] [Accepted: 10/09/2011] [Indexed: 10/16/2022]
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