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Zhao G, Liu C, Li L, Li J, Wang J, Fan X, Zheng X. Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing. Int J Biol Macromol 2024; 262:129993. [PMID: 38325684 DOI: 10.1016/j.ijbiomac.2024.129993] [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: 06/09/2023] [Revised: 01/09/2024] [Accepted: 02/03/2024] [Indexed: 02/09/2024]
Abstract
Fermentation plays a crucial role in traditional Chinese mianpi processing, where short-term natural fermentation (within 24 h) is considered advantageous for mianpi production. However, the influence of short-term natural fermentation on the properties of wheat starch is not explored yet. Hence, structural characteristics and paste properties of wheat starch during natural fermentation were investigated in this study. The findings revealed that fermenting for 24 h had a slight effect on the morphology of wheat starch but significantly decreased the particle size of starch. Compared to native wheat starch, the enzyme activity produced during fermentation may destroy the integrity of starch granules, resulting in a lower molecular weight but higher relative crystallinity and orderliness of starch. After 24 h of natural fermentation, higher solubility and swelling power were obtained compared to non-fermentation. Regarding paste properties, fermented starches exhibited higher peak viscosity and breakdown, along with lower final viscosity, tough viscosity, and setback. Furthermore, the hardness, gel strength, G', and G" decreased after fermentation. Clarifying changes in starch during the short-term natural fermentation process could provide theoretical guidance for improving the quality and production of short-term naturally fermented foods such as mianpi, as discussed in this study.
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Affiliation(s)
- Guiting Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Limin Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jie Li
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiasheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiangqi Fan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
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2
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Wang J, Zhang S, Wang N, Fan H, Wang H, Liu T. Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research. Foods 2023; 12:3115. [PMID: 37628114 PMCID: PMC10453834 DOI: 10.3390/foods12163115] [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: 07/04/2023] [Revised: 08/07/2023] [Accepted: 08/15/2023] [Indexed: 08/27/2023] Open
Abstract
This study investigated the effects of adding different concentrations of TP (tremella polysaccharide) on the water distribution, rheological, thermal, microstructure, and retrogradation properties of WS (wheat starch) gels. The results showed that the starch aging increased during storage, and the addition of TP reduced the rate of change of the elastic modulus of the starch gel and delayed the short-term aging of WS. In the same storage period, the hardness value of the gel decreased and the texture became softer with the increase in the mass fraction of TP. TP increased the T0 (starting temperature) of the system and decreased the enthalpy of retrogradation (ΔHr). No new groups were formed after the retrogradation of the compound system, the hydrogen bonding force increased with the increase in polysaccharide, and the relative crystallinity and the degree of ordering of the system decreased. The addition of TP increased the content of bound water and immobile water, decreased the content of free water, and increased the gel water-holding capacity, indicating that it could effectively inhibit the long-term retrogradation of WS. The findings provide new theoretical insights for the production of starch-based foods.
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Affiliation(s)
- Jiaxun Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Shanshan Zhang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Nan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Hongxiu Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Hanmiao Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tingting Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (J.W.); (S.Z.); (N.W.); (H.F.); (H.W.)
- Scientific Research Base of Edible Mushroom Processing Technology, Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
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3
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Zhuang Y, Wang Y, Yang H. Characterizing digestibility of potato starch with cations by SEM, X-ray, LF-NMR, FTIR. Food Chem 2023; 424:136396. [PMID: 37267654 DOI: 10.1016/j.foodchem.2023.136396] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 04/12/2023] [Accepted: 05/14/2023] [Indexed: 06/04/2023]
Abstract
Cations can combine with starch and alter its physicochemical characteristics. The addition of cations may influence the in vitro digestion of potato starch. Scanning electron microscopy, X-ray diffraction, low-field nuclear magnetic resonance, and Fourier transform infrared spectroscopy were used to measure the microstructure, relative crystallinity, water distribution, and interaction of potato starch with cations and characterize its digestibility. The results showed that all cations decreased rapidly digestible starch (RDS) at a low concentration but increased the RDS with the addition of cations, especially trivalent cations. However, the resistant starch (RS) had the opposite trend. All cations increased the relative crystallinity of potato starch, except Ca2+. Fe3+, and Al3+ markedly decreased the mobility and hydrogen bonds in potato starch. In general, the addition of cations influenced the retrogradation of potato starch, resulting in a change in its digestibility.
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Affiliation(s)
- Yang Zhuang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yudong Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei 430070, China; Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China.
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4
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Xie Q, Liu X, Liu H, Zhang Y, Xiao S, Ding W, Lyu Q, Fu Y, Wang X. Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch. Int J Biol Macromol 2023; 229:363-371. [PMID: 36581041 DOI: 10.1016/j.ijbiomac.2022.12.253] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.
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Affiliation(s)
- Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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5
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A Prospective Review on the Research Progress of Citric Acid Modified Starch. Foods 2023; 12:foods12030458. [PMID: 36765987 PMCID: PMC9914069 DOI: 10.3390/foods12030458] [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: 12/16/2022] [Revised: 01/10/2023] [Accepted: 01/12/2023] [Indexed: 01/21/2023] Open
Abstract
Citric acid (CA) treatment is a convenient, mild and environmentally friendly strategy to modify the composition, structure and function of starch through hydrolysis and esterification, which expands the application of starch in industry. In this paper, the effects of CA modification on amylose content, amylopectin chain length distribution, microscopic morphology, solubility and swelling ability, thermodynamic properties, gelatinization properties, digestibility properties, texture properties and the film-forming properties of starch were summarized. The application status and development trend of CA modified starch were reviewed, which has important implications for the targeted utilization of CA modified starch in the future.
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6
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Zhang S, Wang L, Fu Y, Jiang JC. Bioactive constituents, nutritional benefits and woody food applications of Castanea mollissima: A comprehensive review. Food Chem 2022; 393:133380. [DOI: 10.1016/j.foodchem.2022.133380] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 05/29/2022] [Accepted: 05/31/2022] [Indexed: 01/14/2023]
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7
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Wang S, Chen S, Ding L, Zhang Y, He J, Li B. Impact of Konjac Glucomannan with Different Molecular Weight on Retrogradation Properties of Pea Starch. Gels 2022; 8:gels8100651. [PMID: 36286152 PMCID: PMC9601848 DOI: 10.3390/gels8100651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2022] [Revised: 10/08/2022] [Accepted: 10/10/2022] [Indexed: 12/02/2022] Open
Abstract
The impact of konjac glucomannan (KGM) with different molecular weight (Mw) on the retrogradation properties of pea starch, such as color, viscoelasticity, gel strength, water holding capacity (WHC), moisture distribution and crystallinity, was investigated. At the same time as the Mw of KGM decreased, the lightness, elastic modulus, gel strength, water freedom and crystallinity of pea starch showed an increasing trend, whereas the viscosity modulus and WHC showed a decreasing trend. At one day of storage, compared with single pea starch, KGM with low Mw made gel strength increase from 40 g to 45 g, WHC decrease from 82% to 65% and crystallinity increase from 21.3% to 24.0%. Therefore, KGM with low Mw could promote retrogradation of pea starch in the short-term. At 7 days or even 14 days of storage, KGM with medium-high Mw had smaller indices than those of pure pea starch, including the lightness, storage modulus, gel strength, water freedom and crystallinity. This indicated that KGM with medium-high Mw could inhibit the long-term retrogradation of starch. The larger the Mw of KGM, the more noticeable the inhibition effect.
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Affiliation(s)
- Shishuai Wang
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
- Correspondence: ; Tel.: +86-027-84791393
| | - Shuo Chen
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
| | - Lidong Ding
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
| | - Ying Zhang
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
| | - Jiaxin He
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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8
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Donmez D, Pinho L, Patel B, Desam P, Campanella OH. Characterization of starch–water interactions and their effects on two key functional properties: starch gelatinization and retrogradation. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2020.12.018] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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9
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Effect of different surface properties of nanosilica on retrogradation behavior and structures of thermoplastic cassava starch. JOURNAL OF POLYMER RESEARCH 2021. [DOI: 10.1007/s10965-021-02507-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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10
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Fang F, Hayes AM, Watanabe H, Higashiyama T, Campanella OH, Hamaker BR. Isomaltodextrin strengthens model starch gels and moderately promotes starch retrogradation. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14782] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Fang Fang
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN47906USA
| | - Anna M.R. Hayes
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN47906USA
| | - Hikaru Watanabe
- Hayashibara Co., Ltd 675‐1 Fujisaki, Naka‐ku Okayama702‐8006Japan
| | | | - Osvaldo H. Campanella
- Department of Food Science and Technology The Ohio State University Columbus OH43210‐1007USA
| | - Bruce R. Hamaker
- Department of Food Science Whistler Center for Carbohydrate Research Purdue University West Lafayette IN47906USA
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11
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Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106488] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Luo Y, Xiao Y, Shen M, Wen H, Ren Y, Yang J, Han X, Xie J. Effect of Mesona chinensis polysaccharide on the retrogradation properties of maize and waxy maize starches during storage. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105538] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Sharma B, Gujral HS. Modulation in quality attributes of dough and starch digestibility of unleavened flat bread on replacing wheat flour with different minor millet flours. Int J Biol Macromol 2019; 141:117-124. [DOI: 10.1016/j.ijbiomac.2019.08.252] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/26/2019] [Accepted: 08/29/2019] [Indexed: 01/15/2023]
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14
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Study on structure-function of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors: A review. Carbohydr Polym 2019; 226:115330. [DOI: 10.1016/j.carbpol.2019.115330] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 09/05/2019] [Accepted: 09/11/2019] [Indexed: 12/29/2022]
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15
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Retrogradation behavior of amylopectin extracted different jackfruit cultivars seeds in presence on the same amylose. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108366] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Sikora M, Krystyjan M, Dobosz A, Tomasik P, Walkowiak K, Masewicz Ł, Kowalczewski PŁ, Baranowska HM. Molecular Analysis of Retrogradation of Corn Starches. Polymers (Basel) 2019; 11:E1764. [PMID: 31717844 PMCID: PMC6918426 DOI: 10.3390/polym11111764] [Citation(s) in RCA: 10] [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: 09/20/2019] [Revised: 10/16/2019] [Accepted: 10/24/2019] [Indexed: 02/06/2023] Open
Abstract
Changes of the molecular dynamics of water in 5% corn starch pastes and 5% systems composed of starch and non-starchy hydrocolloid were studied during short and long term retrogradation. Low Field NMR was used to record mean correlation times (τc) of water molecules. This molecular parameter reflects the rotation of water molecules within the network of paste. Starches of different amylose and amylopectin content were selected for this study. Comparison of the changes of τc shows how particular polymers bind water molecules. During 90 days of storage, over 50% increase in mean correlation time was recorded in pastes of starches with high amylose content. This suggests that the formation of polymeric network is controlled by amylose to which water is binding. Amylopectin was found to influence the mobility of water in the pastes to a lesser extent with changes in mean correlation times of approximately 10-15% over 90 days. On retrogradation, amylopectin, Arabic and xanthan gums hindered the formation of solid phase structures. Guar gum evoked an increase in mean correlation times of approximately 40-50% during the prolonged process of changes of the molecular dynamics of water. This indicates continued expansion of the polymeric network. Mean correlation time available from spin-lattice and spin-spin relaxation times can be useful in the analysis of the rotational vibrations of the water molecules in biopolymeric structures.
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Affiliation(s)
- Marek Sikora
- Department of Carbohydrates Technology, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland; (M.S.); (M.K.); (A.D.)
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland; (M.S.); (M.K.); (A.D.)
| | - Anna Dobosz
- Department of Carbohydrates Technology, University of Agriculture in Kraków, 122 Balicka Street, 30-149 Kraków, Poland; (M.S.); (M.K.); (A.D.)
| | - Piotr Tomasik
- Nantes Nano Nanotechnological Systems, 21 Dolne Młyny Street, 50-700 Bolesławiec, Poland;
| | - Katarzyna Walkowiak
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego Street, 60-637 Poznań, Poland; (K.W.); (Ł.M.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego Street, 60-637 Poznań, Poland; (K.W.); (Ł.M.)
| | - Przemysław Łukasz Kowalczewski
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego Street, 60-624 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego Street, 60-637 Poznań, Poland; (K.W.); (Ł.M.)
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Zhu TW, Zhang X, Li B, Wu H. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough. Food Chem 2019; 272:76-83. [DOI: 10.1016/j.foodchem.2018.08.047] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2018] [Revised: 07/17/2018] [Accepted: 08/09/2018] [Indexed: 10/28/2022]
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18
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Sucrose-based biosynthetic process for chain-length-defined α-glucan and functional sweetener by Bifidobacterium amylosucrase. Carbohydr Polym 2018; 205:581-588. [PMID: 30446144 DOI: 10.1016/j.carbpol.2018.10.064] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2018] [Revised: 10/10/2018] [Accepted: 10/21/2018] [Indexed: 11/24/2022]
Abstract
A unique thermostable amylosucrase from Bifidobacterium thermophilum was produced as a recombinant protein with the half-life of 577 h at 50 °C. By adding 1.0 M fructose, turanose yield was improved from 22.7% to 43.3% with 1.0 M sucrose, and from 23.7% to 39.4% with 1.5 M sucrose. Sucrose consumption rate was greatest at 55 °C, but the lowest amount of turanose was produced. Thus, turanose yield from sucrose biomass was inversely proportional to reaction temperature and was highly dependent on [fructose]. Meanwhile, insoluble α-glucan yield was clearly reduced as [fructose] increased. With 1.0 M fructose + 1.0 M sucrose, glucan byproduct yield significantly decreased from 29.4% to 1.1%. Molecular weights of linear glucans were almost identical among various [sucrose]s and were homogenous with very low polydispersity. This unique dual reaction patterns of amylosucrase enzyme would be very useful for massive productions of two different biomaterials simply by changing sucrose biomass concentration.
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