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Yi M, Tang X, Liang S, He R, Huang T, Lin Q, Zhang R. Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food. Food Chem 2024; 446:138841. [PMID: 38428082 DOI: 10.1016/j.foodchem.2024.138841] [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: 08/28/2023] [Revised: 02/16/2024] [Accepted: 02/21/2024] [Indexed: 03/03/2024]
Abstract
Native starch has poor stability and usually requires modification to expand its industrial application range. Commonly used methods are physical, chemical, enzymatic and compound modification. Microwave radiation, as a kind of physical method, is promising due to its uniform energy radiation, greenness, safety, non-toxicity. It can meet the demand of consumers for safe food. Microwave-assisted modification with other methods can directly or indirectly affect the structure of starch granules to obtain modified starch with high degree of substitution and low viscosity, and the modification efficiency is greatly improved. This paper reviews the effect of microwave radiation on the physicochemical properties of starch, such as granule morphology, crystallization characteristics, and gelatinization characteristics, as well as the application of microwave radiation in starch modification and starch food processing. It provides theoretical references and suggestions for the research of microwave heating modified starch and the deep processing of starchy foods.
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Affiliation(s)
- Mingxia Yi
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China; Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Xuchong Tang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China.
| | - Shaoxiong Liang
- College of Chemical Engineering, Huaqiao University, Xiamen 361021, China
| | - Ren He
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Tingting Huang
- Academy of Advanced Carbon Conversion Technology, Huaqiao University, Xiamen 361021, China
| | - Qing Lin
- Ba Ye Cao Health Industry Research Institute (Xiamen) Co., Ltd, Xiamen 361021, China
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Yuan J, Chen Z, Wang D, Gong M, Qiu Z. Microwave‐induced free radicals production in red wine and model wine by electron paramagnetic resonance spin trapping. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15407] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Jiang‐Feng Yuan
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
- Department of Pharmacology Jinling Hospital Nanjing China
| | - Zhuo‐Yao Chen
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Da‐Hong Wang
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
- Department of Pharmacology Jinling Hospital Nanjing China
| | - Ming‐Gui Gong
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
| | - Zhi‐Jun Qiu
- College of Food and Bioengineering Henan University of Science and Technology Luoyang China
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Tao Y, Yan B, Fan D, Zhang N, Ma S, Wang L, Wu Y, Wang M, Zhao J, Zhang H. Structural changes of starch subjected to microwave heating: A review from the perspective of dielectric properties. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.020] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Yan B, Shen H, Fan D, Tao Y, Wu Y, Wang M, Zhao J, Zhang H. Microwave treatment regulates the free volume of rice starch. Sci Rep 2019; 9:3876. [PMID: 30846823 PMCID: PMC6405908 DOI: 10.1038/s41598-019-40598-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Accepted: 02/19/2019] [Indexed: 11/21/2022] Open
Abstract
The aim of this work was to investigate the role of microwave parameters and moisture content on the free volume (FV) changes of rice starch by positron annihilation lifetime spectroscopy analysis (PALS) and to explore the potential relationship between the changes of FV and physicochemical properties of rice starch. Microwave heating and water molecules lead to the increasing of FV of starch. However, this result is largely influenced by the plasticization of water molecule. The anti-plasticization caused by water evaporation resulting in a decrease in the size and concentration of FV during microwave heating. Significant decrease (p < 0.05) in the thickness of amorphous region of microwave-heated rice starch was found by small angle X-ray scattering (SAXS), and the glass transition temperature (Tg) and gelatinization temperature significantly increase (p < 0.05) after microwave heating. According to correlation analysis, the power intensity and heating time were correlated negatively with the lifetime of o-Ps. In addition, the changes of amorphous region and Tg of rice starch were strongly related to FV changes. These results provided a theoretical basis for further research on the directional regulation of FV and improvement the quality of starch-based food by using microwave treatment.
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Affiliation(s)
- Bowen Yan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Huijie Shen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong SAR, Hong Kong, China.
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China.
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China.
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, China.
| | - Yuan Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Yejun Wu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Mingfu Wang
- School of Biological Sciences, The University of Hong Kong, Pokfulam, Hong Kong SAR, Hong Kong, China.
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi, 214122, China
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6
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Zhang N, Fan D, Chen M, Chen Y, Huang J, Zhou W, Zhang W, Zhao J, Zhang H, Chen W. Concentration-related microwave heating processes: electromagnetic interference of Maillard reaction substrates (glucose and lysine). RSC Adv 2017. [DOI: 10.1039/c7ra01107e] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Glucose and lysine are important substrates involved in the Maillard reaction.
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Affiliation(s)
- Nana Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Daming Fan
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Meng Chen
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Yanfang Chen
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | | | - Wenguo Zhou
- Fujian Anjoyfood Share Co. Ltd
- Xiamen 361022
- China
| | - Wenhai Zhang
- Fujian Anjoyfood Share Co. Ltd
- Xiamen 361022
- China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology
- School of Food Science and Technology
- Jiangnan University
- Wuxi 214122
- China
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