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1
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Wedamulla NE, Choi YJ, Zhang Q, Kim SH, Kang H, Kim EK. Citrus peel powder alters the rheological properties and 3D printing performance of potato starch gel. Int J Biol Macromol 2024; 279:135229. [PMID: 39299893 DOI: 10.1016/j.ijbiomac.2024.135229] [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: 05/02/2024] [Revised: 08/11/2024] [Accepted: 08/29/2024] [Indexed: 09/22/2024]
Abstract
Owing to the growing interest in sustainable resource utilization, the current study explores the potential replacement of pectin with citrus peel powder (CP) in starch-based 3D food printing ink formulations. The effect of different concentrations of pectin (1 %, 2 %, 3 %) and CP (1 %, 2 %, 3 %) on the printing fidelity, microstructure, rheological and textural properties of potato starch gel were investigated. The results showed that the 3D printing performance of CP-added inks was higher than that of pectin-added inks at all tested concentrations. The storage modulus of CP-added ink was higher than that of pectin-added ink proving higher printing fidelity of CP-added inks. Additionally, hardness, gumminess, springiness and chewiness of food ink increased with an increase in the concentration of CP while decreased with an increase in concentration of pectin. Interestingly, pectin and CP-added inks displayed similar in vitro digestibility, suggesting an insignificant effect of replacing pectin with CP on in vitro glucose release. Moreover, the antioxidant activity of CP-added ink was higher than pectin-added ink demonstrating the potential applications of CP-added ink in functional ink development. Therefore, this study claims for effective replacement of pectin with CP in starch-based 3D food printing ink formulations as a promising sustainable additive.
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Affiliation(s)
- Nishala Erandi Wedamulla
- Department of Food Science and Nutrition, College of Health Sciences, Dong-A University, Busan 49315, Republic of Korea; Department of Health Sciences, the Graduate School of Dong-A University, Busan 49315, Republic of Korea; Department of Food Science and Technology, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
| | - Young-Jin Choi
- Department of Food Science and Nutrition, College of Health Sciences, Dong-A University, Busan 49315, Republic of Korea; Department of Health Sciences, the Graduate School of Dong-A University, Busan 49315, Republic of Korea.
| | - Qun Zhang
- Department of Food Science and Nutrition, College of Health Sciences, Dong-A University, Busan 49315, Republic of Korea; Department of Health Sciences, the Graduate School of Dong-A University, Busan 49315, Republic of Korea.
| | - Seok-Hee Kim
- Department of Food Science and Nutrition, College of Health Sciences, Dong-A University, Busan 49315, Republic of Korea; Department of Health Sciences, the Graduate School of Dong-A University, Busan 49315, Republic of Korea.
| | - Hyo Kang
- BK-21 Four Graduate Program, Department of Chemical Engineering, Dong-A University, Busan 49315, Republic of Korea.
| | - Eun-Kyung Kim
- Nutritional Education Major, Graduate School of Education, Dong-A University, Busan 49315, Republic of Korea; Nutrinomics Lab. Co., Ltd., Busan 49315, Republic of Korea.
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Kang J, Sun X, Yu S, Wang Z, Zhang J, Zhao Y, Wang S, Guo Q. Effects of galactomannans of varied structural features on the functional characteristics and in vitro digestibility of wheat starch. Int J Biol Macromol 2024; 281:136295. [PMID: 39370075 DOI: 10.1016/j.ijbiomac.2024.136295] [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: 04/16/2024] [Revised: 09/23/2024] [Accepted: 10/02/2024] [Indexed: 10/08/2024]
Abstract
This study explores the effects of four natural galactomannans (GMs) with varying degrees of branching (fenugreek gum, guar gum, tara gum and locust bean gum) on the functional properties and in vitro digestibility of wheat starch (WS). Results from rapid viscosity analysis (RVA) and low-field nuclear magnetic resonance (LF-NMR) analysis revealed that GMs with lower branching degrees were correlated with higher paste viscosity, peak viscosity, and greater water-holding capacity in the WS-GM mixtures. Additionally, these lower branching GMs more effectively inhibited amylose leaching during starch gelatinization, leading to a softer gel texture and increased transparency of the mixtures. X-ray diffraction (XRD) and differential scanning calorimetry (DSC) analysis demonstrated that starch mixtures containing lower branching GMs exhibited reduced relative crystallinity and enthalpy values during aging. Furthermore, the incorporation of lower branching GMs resulted in decreased starch digestibility in vitro, thereby enhanced resistant starch content. These findings highlight the potential of selectively branched GMs to modulate the functional properties and nutritional profile of WS, providing a promising approach for the development of starch-based products with improved health benefits.
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Affiliation(s)
- Ji Kang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xiaopei Sun
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Yu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Zeyu Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jixiang Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yi Zhao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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3
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Cheng Y, Su C, Wei S, Zhao J, Wei F, Liu X, Wang H, Wu X, Feng C, Meng J, Cao J, Yun S, Xu L, Geng X, Chang M. The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy. Foods 2024; 13:247. [PMID: 38254548 PMCID: PMC10814479 DOI: 10.3390/foods13020247] [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: 12/06/2023] [Revised: 01/06/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
To study the effects of Naematelia aurantialba (NA) on the rheological and gelatinization properties of starch, the processing methods of NA were diversified. In this study, the gelatinization and rheological properties of corn starch (CS) and edible cassava starch (ECS) were investigated by adding NA with different mass fractions. Starch soft candy was prepared using NA, CS, and ECS as the main raw materials. Rheological studies showed that both CS-NA and ECS-NA exhibited elastic modulus (G') > viscosity modulus (G″), implying elastic behavior. G' was such that CS+1%NA > CS+5%NA > CS+3%NA > CS > CS+2%NA > CS+4%NA > ECS+4%NA > ECS+3%NA > ECS+5%NA > ECS+2%NA > ECS+1%NA > ECS. The gelatinization implied showed that after adding NA, the pasting temperature of CS-NA and ECS-NA increased by 1.33 °C and decreased by 2.46 °C, while their breakdown values decreased by 442.35 cP and 866.98 cP, respectively. Through a single-factor test and orthogonal test, the best formula of starch soft candy was as follows: 0.4 f of NA, 10 g of white granulated sugar, a mass ratio of ECS to CS of 20:1 (g:g), 0.12 g of citric acid, 1 g of red date power, and 16 mL of water. The soft candy was stable when stored for two days. This study offers a new direction for the research and development of NA starch foods.
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Affiliation(s)
- Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Cuixin Su
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Shijie Wei
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Jing Zhao
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Fen Wei
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Xiaolong Liu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Hanbing Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Xiaoyue Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
| | - Jinling Cao
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Shaojun Yun
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030801, China; (C.S.); (S.W.); (J.Z.); (F.W.); (X.L.); (H.W.); (X.W.); (C.F.); (J.M.); (J.C.); (S.Y.); (L.X.); (X.G.)
- Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Jinzhong 030801, China
| | - Mingchang Chang
- Shanxi Edible Fungi Engineering Technology Research Center, Jinzhong 030801, China
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Ma S, Liu Y, Dong W, Ma W, Li Y, Luo H. Comparison of structures and properties of gels formed by corn starch with fresh or dried Mesona chinensis polysaccharide. Curr Res Food Sci 2023; 8:100665. [PMID: 38188651 PMCID: PMC10767276 DOI: 10.1016/j.crfs.2023.100665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 12/11/2023] [Accepted: 12/14/2023] [Indexed: 01/09/2024] Open
Abstract
Starch is a major dietary carbohydrate, but its digestion properties need to be improved. Mesona chinensis polysaccharides (MCPs) had a unique function in improving the flocculation performance of starch. This study investigated the effects of adding Mesona chinensis polysaccharide extracted from wet fresh and dry plants with one-year storage, namely WMCP and DMCP, on the physicochemical properties and digestion kinetics of corn starch(CS). The composition analysis showed both WMCP and DMCP were an acidic heteropolysaccharide rich in galacturonic acid and galactose, whereas showed different average main fraction molecular weights (Mw) of 47.36 kDa and 42.98 kDa, respectively. In addition, WMCP showed higher yield, purity and better physicochemical properties to CS than DWCP. Thermal analysis showed WMCP decreased more gelatinization temperatures and enthalpy of CS, and increased more freeze-thaw stability, water holding capacity, and textural parameters of CS gels than DMCP. Structural analysis revealed WMCP induced more changes in crystallinity, short-range order, and microstructure of CS, which inhibited retrogradation than DMCP. In vitro digestion assays demonstrated WMCP addition significantly increased higher resistant starch content by altering starch-starch and starch-MCP interactions than DWCP. Overall, MCPs addition beneficially modulated CS properties and digestion kinetics, providing a novel way to improve starch functionalities. Moreover, WMCP had more advantages to be chosen to form hydrocolloid with CS than DMCP.
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Affiliation(s)
- Shengjian Ma
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
| | - Yijun Liu
- Hainan Key Laboratory of Storage & Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524001, China
| | - Wei Dong
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
| | - Wenxin Ma
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
| | - Yanxia Li
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
| | - Hao Luo
- College of Life Science and technology, Lingnan Normal University, Zhanjiang, 524048, China
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5
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Zhang Y, Dou B, Jia J, Liu Y, Zhang N. A Study on the Structural and Digestive Properties of Rice Starch-Hydrocolloid Complexes Treated with Heat-Moisture Treatment. Foods 2023; 12:4241. [PMID: 38231690 DOI: 10.3390/foods12234241] [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: 10/10/2023] [Revised: 11/18/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat-moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G', G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.
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Affiliation(s)
- Yu Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
- College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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Zhang X, Zhang K, Yang N, Xiao Y, Peng Y, Han Z, Su W, Sun G, Wang J. Effect of natural gums on pasting, rheological, structural and hydrolysis properties of kudzu starch. Curr Res Food Sci 2023; 7:100607. [PMID: 37840701 PMCID: PMC10570632 DOI: 10.1016/j.crfs.2023.100607] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 09/20/2023] [Accepted: 09/26/2023] [Indexed: 10/17/2023] Open
Abstract
Hydrocolloids have been widely used to adjust properties of natural starches, but related research on kudzu starch is still rare. In this study, we investigated the effects of gum arabic (AG), sodium alginate (SA), locust bean gum (LG), and guar gum (GG) on kudzu starch from the perspective of its particle size, pasting, texture, rheology, dehydration rate, thermal properties, microstructure, and sensitivity to amyloglucosidase. Results showed that GG significantly increased the particle size of starch. Addition of AG led to lower peak-, final- and holding-viscosity. SA increased the retention viscosity of kudzu starch, while LG and GG increased its peak viscosity. Addition of hydrocolloids increased the hardness, chewiness, and cohesiveness of starch-hydrocolloid complexes, and reduced the dehydration rate of complex gels. Dynamic rheological data showed that the energy storage modulus (G') was significantly higher than the loss modulus (G″). The magnitude of modulus increased with frequency, and elastic properties were better than viscous properties. Thermal analysis showed that hydrocolloids increased the starting temperature (To), and the final temperature (Tc). With addition of each of these four hydrocolloids, a more regular and porous thick-wall dense structure was formed, which effectively lowered kudzu starch's sensitivity to amyloglucosidase. It indicated that the binding of hydrocolloid to starch may slow down glucose release into blood during digestion. These results will help understand effects of natural hydrocolloid on kudzu starch, as well as expanding its application in food industry.
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Affiliation(s)
- Xinming Zhang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Ke Zhang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Ning Yang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Yaqian Xiao
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
| | - Yonghong Peng
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
- Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China
- Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, China
| | - Zhigang Han
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
- Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China
- Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, China
| | - Wei Su
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
- Hubei Provincial Rice Functional Food Enterprise-University Joint Innovation Center, Hubei University of Technology, Wuhan, Hubei, China
- Hubei Guobao Qiaomi Co., Ltd., Wuhan, Hubei, China
| | - Guihong Sun
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- School of Basic Medical Sciences, Wuhan University, Wuhan, Hubei, China
| | - Jun Wang
- Cooperative Innovation Center of Industrial Fermentation, Ministry of Education & Hubei Province, Hubei University of Technology, Wuhan, China
- National “111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan, China
- Autism & Depression Diagnosis and Intervention Institute, Hubei University of Technology, Wuhan, China
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7
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Wang M, Mao H, Ke Z, Huang R, Chen J, Qi L, Wang J. Effect of proanthocyanidins from different sources on the digestibility, physicochemical properties and structure of gelatinized maize starch. Int J Biol Macromol 2023; 248:125935. [PMID: 37482168 DOI: 10.1016/j.ijbiomac.2023.125935] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/20/2023] [Indexed: 07/25/2023]
Abstract
The effect of proanthocyanidins (PAs) from Chinese bayberry leaves (BLPs), grape seeds (GSPs), peanut skins (PSPs) and pine barks (PBPs) on physicochemical properties, structure and in-vitro digestibility of gelatinized maize starch was investigated. The results showed that all PAs remarkably retarded starch digestibility, meanwhile, BLPs highlighted superiority in increasing resistant starch content from 31.29 ± 1.12 % to 68.61 ± 1.15 %. The iodine-binding affinity analysis confirmed the interaction between PAs and starch, especially the stronger binding of BLPs to amylose, which was driven by non-covalent bonds supported by XRD and FT-IR analysis. Further, we found that PAs altered the rheological properties, thermal properties and morphology structure of starch. In brief, PAs induced larger consistency, poorer flow ability, lower gelatinization temperatures and melting enthalpy change (ΔH) of starch paste. SEM and CLSM observation demonstrated that PAs facilitated starch aggregation. Our results indicated that PAs especially BLPs could be considered as potential additives to modify starch in food industry.
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Affiliation(s)
- Mengting Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Haiguang Mao
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Zhijian Ke
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China
| | - Rui Huang
- The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA
| | - Jianchu Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lili Qi
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
| | - Jinbo Wang
- School of Biological and Chemical Engineering, NingboTech University, Ningbo 315100, China.
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8
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Kang J, Huang-Fu ZY, Tian X, Cheng L, Zhang J, Liu Y, Liu Y, Wang S, Hu X, Zou L, Guo Q. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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9
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Niu D, Zhang M, Mujumdar AS, Li J. Research on Microwave-Induced Bidirectional Deformation of Coix Seed Compound Materials in 4D Printing. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03078-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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10
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Zhang X, Zhang Y, Xu Z, Liu W, Gao B, Xie J, Chen T, Li E, Li B, Li C. The addition of crosslinked corn bran arabinoxylans with different gelling characteristics was associated with the pasting, rheological, structural, and digestion properties of corn starch. Int J Biol Macromol 2023; 236:123906. [PMID: 36870653 DOI: 10.1016/j.ijbiomac.2023.123906] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 02/14/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023]
Abstract
Crosslinked corn bran arabinoxylan (CLAX) is a food hydrocolloid that can be applied to improve the physicochemical and digestion properties of starch. However, the impact of CLAX with different gelling characteristics on starch properties remains elusive. Here, high cross-linked arabinoxylan (H-CLAX), moderate crosslinked arabinoxylan (M-CLAX), and low crosslinked arabinoxylan (L-CLAX) were fabricated to investigate their effects on the pasting, rheological, structural, and in vitro digestion property of corn starch (CS). The results showed that H-CLAX, M-CLAX, and L-CLAX differently increased the pasting viscosity and gel elasticity of CS, with H-CLAX exhibiting the greatest effect. The structural characterization of CS-CLAX mixtures showed that H-CLAX, M-CLAX, and L-CLAX differently enhanced the swelling power of CS and increased the hydrogen bonds between CS and CLAX. Furthermore, the addition of CLAX (especially H-CLAX) significantly reduced both the digestion rate and extent of CS, probably due to the increased viscosity and the formation of the amylose-polyphenol complex. This study provided new insights into the interaction between CS and CLAX, and could help to develop healthier foods with slow starch digestibility.
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Affiliation(s)
- Xiaowei Zhang
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yutao Zhang
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhou Xu
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Wenmeng Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Boyan Gao
- Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tingting Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China
| | - Baoguo Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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11
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Effects of different sources of β-glucan on pasting, gelation, and digestive properties of pea starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Zhou Y, Wang M, Wang L, Liu L, Wu Y, Ouyang J. Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- Yihan Zhou
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Meng Wang
- Beijing Key Laboratory of the Innovative Development of Functional Staple and the Nutritional Intervention for Chronic Disease China National Research Institute of Food and Fermentation Industries Co. Ltd. Beijing China
| | - Luyu Wang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
| | - Lingling Liu
- Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China
| | - Yanwen Wu
- Institute of Analysis and Testing Beijing Academy of Science and Technology (Beijing Center for Physical and Chemical Analysis) Beijing China
| | - Jie Ouyang
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China
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13
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Use of ozonation, a green oxidation method, in the modification of corn starch-gum arabic suspensions: thermal, rheological, functional and antioxidant properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01705-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Feng L, Wu J, Cai L, Li M, Dai Z, Li D, Liu C, Zhang M. Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel. Food Chem 2022; 393:133422. [PMID: 35689924 DOI: 10.1016/j.foodchem.2022.133422] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 04/24/2022] [Accepted: 06/05/2022] [Indexed: 11/29/2022]
Abstract
The effects of guar gum (GG), xanthan gum (XG), carrageenan gum (CG), xanthan-guar gum blend (XG-GG), chitosan (CS), gum arabic (GA) on the water migration, rheological and 3D printing properties of β-carotene loaded yam starch-based hydrogel (BCH) were investigated to expand product form of β-carotene. The results showed that CS addition promoted the migration of weakly bound water to tightly bound water in BCH. Addition of GG, CG, XG-GG, CS and GA enhanced apparent viscosity, G', G'', hardness and gumminess of BCH. CG, XG-GG, CS and GA addition improved printing stability of BCH. The printed objects added with GG and CS displayed smooth lines with fine resolution and higher formability, which showed a more uniform pore distribution and thinner gel skeleton structure. The results of XRD showed that hydrocolloids addition decreased the relative crystallinity of BCH. A combination of physicochemical parameters could be used to discriminate samples through hierarchical cluster analysis.
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Affiliation(s)
- Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Jingnan Wu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Lei Cai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 210023 Nanjing, Jiangsu, Chinav
| | - Ming Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China; School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
| | - Zhuqing Dai
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Dajing Li
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China.
| | - Chunquan Liu
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, 210014 Nanjing, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
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15
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Tamilselvan T, Sharma S, Thomas PE, Goyal K, Prabhasankar P. Role of hydrocolloids in improving the rheology, quality characteristics and microstructure of gluten free proso millet bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- T. Tamilselvan
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad 201002 India
- Flour milling Baking and Confectionery Technology Department, CSIR‐Central Food Technological Research Institute Mysuru 570020 Karnataka India
| | - Shivani Sharma
- Flour milling Baking and Confectionery Technology Department, CSIR‐Central Food Technological Research Institute Mysuru 570020 Karnataka India
| | - Pinchu Elizabath Thomas
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad 201002 India
- Flour milling Baking and Confectionery Technology Department, CSIR‐Central Food Technological Research Institute Mysuru 570020 Karnataka India
| | - Kanchan Goyal
- Flour milling Baking and Confectionery Technology Department, CSIR‐Central Food Technological Research Institute Mysuru 570020 Karnataka India
| | - Pichan Prabhasankar
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad 201002 India
- Flour milling Baking and Confectionery Technology Department, CSIR‐Central Food Technological Research Institute Mysuru 570020 Karnataka India
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16
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Megusar P, Stopar D, Poklar Ulrih N, Dogsa I, Prislan I. Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids. Polymers (Basel) 2022; 14:3242. [PMID: 36015498 PMCID: PMC9415605 DOI: 10.3390/polym14163242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Revised: 07/22/2022] [Accepted: 07/26/2022] [Indexed: 12/05/2022] Open
Abstract
Obtaining good-quality gluten-free products represents a technological challenge; thus, it is important to understand how and why the addition of hydrocolloids influences the properties of starch-based products. To obtain insight into the physicochemical changes imparted by hydrocolloids on gluten-free dough, we prepared several suspensions with different corn starch/potato starch/hydroxpropyl methyl cellulose/xanthan gum/water ratios. Properties of the prepared samples were determined by differential scanning calorimetry and rheometry. Samples with different corn/potato starch ratios exhibited different thermal properties. Xanthan gum and HPMC (hydroxypropyl methyl cellulose) exhibited a strong influence on the rheological properties of the mixtures since they increased the viscosity and elasticity. HPMC and xanthan gum increased the temperature of starch gelatinization, as well as they increased the viscoelasticity of the starch model system. Although the two hydrocolloids affected the properties of starch mixtures in the same direction, the magnitude of their effects was different. Our results indicate that water availability, which plays a crucial role in the starch gelatinization process, could be modified by adding hydrocolloids such as, hydroxypropyl methyl cellulose and xanthan gum. By adding comparatively small amounts of the studied hydrocolloids to starch, one can achieve similar thermo-mechanical effects by the addition of gluten. Understanding these effects of hydrocolloids could contribute to the development of better quality gluten-free bread with optimized ingredient content.
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Affiliation(s)
- Polona Megusar
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - David Stopar
- Department of Microbiology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - Natasa Poklar Ulrih
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - Iztok Dogsa
- Department of Microbiology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
| | - Iztok Prislan
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia
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17
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Chen R, Williams PA, Shu J, Luo S, Chen J, Liu C. Pectin adsorption onto and penetration into starch granules and the effect on the gelatinization process and rheological properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107618] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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18
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Huang S, Chi C, Li X, Zhang Y, Chen L. Understanding the structure, digestibility, texture and flavor attributes of rice noodles complexation with xanthan and dodecyl gallate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107538] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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19
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Chen S, Qin L, Chen T, Yu Q, Chen Y, Xiao W, Ji X, Xie J. Modification of starch by polysaccharides in pasting, rheology, texture and in vitro digestion: A review. Int J Biol Macromol 2022; 207:81-89. [PMID: 35247426 DOI: 10.1016/j.ijbiomac.2022.02.170] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/22/2022] [Accepted: 02/26/2022] [Indexed: 11/05/2022]
Abstract
Starch is a copolymer with unique physicochemical characteristics, is known for its low cost, easy degradability, renewable and easy availability. However, natural starches have some undesirable properties such as poor solubility, poor functional properties, lower resistant starch content with reduced retrogradation, and poor stability under various temperatures, pH, which limit their application in food. Different modification methods are used to improve its performance and expand its application. Numerous studies have been conducted to investigate why the addition of small amounts of polysaccharides affects the properties of starch pastes and gels. The application of polysaccharide-modified starch can be seen in the pasting, rheology, texture and in vitro digestive properties of starch gels. The main influencing factors include different starches, different specific polysaccharides, and different methods of preparation of composite pastes and gels. This paper reviews the changes in the properties of starch in terms of pasting, rheology, texture and in vitro digestion after modification with polysaccharides and the mechanism of polysaccharide action on starch.
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Affiliation(s)
- Shuai Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Li Qin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Ting Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Wenhao Xiao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Xiaoyao Ji
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
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20
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Study on the Pasting Properties of Indica and Japonica Waxy Rice. Foods 2022; 11:foods11081132. [PMID: 35454720 PMCID: PMC9031608 DOI: 10.3390/foods11081132] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/03/2022] [Accepted: 04/12/2022] [Indexed: 01/25/2023] Open
Abstract
In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of 5 IWR flours was in the range of 1242 to 1371 cP, which was significantly higher than 4 JWR flours (667 to 904 cP). Correlation analysis indicated that all pasting parameters were not correlated (p < 0.05) with physicochemical properties of rice flours and the fine structure of isolated starches. The pasting profiles of IWRs were still significantly higher than those of JWRs after removing lipid, while there were no significant differences between the two cultivars after removing protein sequentially. Meanwhile, the addition of extracted protein from JWR to the isolated starch significantly decreased the viscosity compared to the addition of protein extracted from IWR. The protein composition results found that the IWR protein contained about 18% globulin and 64% glutelin, while the JWR protein contained 11% globulin and 73% glutelin. The addition of glutelin to isolated starch significantly decreased viscosity compared to the addition of globulin. Therefore, the differences in the content of globulin and glutelin might be the main reasons that differentiate the pasting behaviors of the two cultivars.
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21
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Montes L, Rosell CM, Moreira R. Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities. Front Nutr 2022; 9:866789. [PMID: 35392293 PMCID: PMC8981718 DOI: 10.3389/fnut.2022.866789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Accepted: 02/22/2022] [Indexed: 11/20/2022] Open
Abstract
The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulose (HPMC) (from 0.5 to 2.0% w/w, starch basis) with three different viscosities (40–60, 80–120, and 2,600–5,600 mPa⋅s) to corn starch (30% w/w, total basis) gels. Average viscosimetric molecular weights (Mv) of tested HPMC were determined (from 27.2 × 103 to 82.7 × 103 g/mol). Water retention capacity of HPMC varied linearly with Mv. The formation and curation of gels were monitored by rheology employing consecutive steps such as heating ramp (25–90°C), time sweep (90°C), cooling ramp (90–25°C), time sweep (25°C), and frequency sweep. Additionally, creep-recovery tests were performed. HPMC above 1.5% w/w delayed the range of gelatinization temperature of starch up to 2°C. Viscoelasticity and stiffness of corn starch gels with HPMC depend on both the amount of polymer added and Mv of the HPMC. Finally, to achieve corn gels with mimetic viscoelastic properties to wheat gel (with constant total solids), HPMC with relatively low viscosity (low Mv) is necessary to be added at certain content.
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Affiliation(s)
- Leticia Montes
- Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
| | - Cristina M. Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
| | - Ramón Moreira
- Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, Spain
- *Correspondence: Ramón Moreira,
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22
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Zhang NN, Yang S, Kuang YY, Shan CS, Lu QQ, Chen ZG. Effects of different modified starches and gums on the physicochemical, functional, and microstructural properties of tapioca pearls. Int J Biol Macromol 2022; 206:222-231. [PMID: 35231533 DOI: 10.1016/j.ijbiomac.2022.02.143] [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: 08/05/2021] [Revised: 01/29/2022] [Accepted: 02/24/2022] [Indexed: 11/05/2022]
Abstract
The effects of different modified starch and gums on the physicochemical, functional, and microstructural properties of tapioca pearls were investigated. The addition of starch acetate (SA) and carboxymethylcellulose (CMC) improved the springiness, hardness, cooking properties, and overall acceptability of pearls. Samples added with CMC presented higher peak viscosities, breakdown viscosities, onset gelatinization temperature, and lower enthalpy of gelatinization values compared to control pearls. Furthermore, Rheology and LF-NMR results indicated that all five kinds of modifiers promoted the formation of tighter network structures in products. SEM showed that the addition of SA and hydroxypropyl distarch phosphate (HDP) could fill the voids in the internal gel network of the pearls, thus promoting the formation of a continuous phase network. This study proved SA, HDP, and CMC as modifiers could have tremendous potential to improve the quality of pearls before and after cooking.
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Affiliation(s)
- Nian-Nian Zhang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Sha Yang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yu-Yu Kuang
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chang-Song Shan
- Glycomics and Glycan Bioengineering Research Center, College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Qin-Qin Lu
- Jiangsu Marine Fisheries Res Inst, Nantong 226007, Jiangsu, 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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23
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Dong J, Huang L, Chen W, Zhu Y, Dun B, Shen R. Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour. Foods 2021; 10:3042. [PMID: 34945593 PMCID: PMC8701148 DOI: 10.3390/foods10123042] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/27/2021] [Accepted: 12/02/2021] [Indexed: 12/13/2022] Open
Abstract
The starch digestion processing of whole grain foods is associated with its health benefits in improving insulin resistance. This study modified the digestibility of whole quinoa flour (WQ) via heat-moisture treatment (HMT), HMT combined with pullulanase (HMT+P), HMT combined with microwave (HMT+M), and HMT combined with citric acids (HMT+A), respectively. Results showed that all the treatments significantly increased (p < 0.05) the total dietary fiber (TDF) content, amylose content, and resistant starch (RS) content, however, significantly decreased (p < 0.05) the amylopectin content and rapidly digestible starch (RDS) content of WQ. HMT+P brought the highest TDF content (15.3%), amylose content (31.24%), and RS content (15.71%), and the lowest amylopecyin content (30.02%) and RDS content (23.65%). HMT+M brought the highest slowly digestible starch (SDS) content (25.09%). The estimated glycemic index (eGI) was respectively reduced from 74.36 to 70.59, 65.87, 69.79, and 69.12 by HMT, HMT+P, HMT+M, and HMT+A. Moreover, a significant and consistent reduction in the heat enthalpy (ΔH) of WQ was observed (p < 0.05), after four treatments. All these effects were caused by changes in the starch structure, as evidenced by the observed conjunction of protein and starch by a confocal laser scanning microscope (CLSM), the decrease in relative crystallinity, and transformation of starch crystal.
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Affiliation(s)
- Jilin Dong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | - Lu Huang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
| | - Wenwen Chen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Baoqing Dun
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ruiling Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (J.D.); (L.H.); (W.C.); (Y.Z.)
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou 450002, China
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24
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Wang B, Gao W, Kang X, Dong Y, Liu P, Yan S, Yu B, Guo L, Cui B, Abd El-Aty A. Structural changes in corn starch granules treated at different temperatures. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106760] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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25
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Liu Z, Fu Y, Zhang J, Shen Q. Comparison on physicochemical properties of mung bean flour and isolated starch under different level of high static pressure. Cereal Chem 2021. [DOI: 10.1002/cche.10472] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Zhenyu Liu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Yongxia Fu
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Jing Zhang
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
| | - Qun Shen
- College of Food Science and Nutritional Engineering China Agricultural University Beijing China
- National Engineering Research Center for Fruit and Vegetable Processing Beijing China
- Key Laboratory of Plant Protein and Grain Processing Beijing China
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26
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Huang L, Dong JL, Zhang KY, Zhu YY, Shen RL, Qu LB. Thermal processing influences the physicochemical properties, in vitro digestibility and prebiotics potential of germinated highland barley. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110814] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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27
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Wang L, Tian Y, Chen Z, Chen J. Effects of
Hericium erinaceus
powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles. Cereal Chem 2020. [DOI: 10.1002/cche.10387] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Lei Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Yingpeng Tian
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Zhaoqing Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jie Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou China
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28
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Liu S, Shen M, Xiao Y, Luo Y, Xie J. Effect of maize, potato, and pea starches with Mesona chinensis polysaccharide on pasting, gelatinization properties, granular morphology and digestion. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106047] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Zhu L, Bi S, Wu G, Zhang H, Wang L, Qian H, Qi X, Jiang H. Comparative analysis of the texture and physicochemical properties of cooked rice based on adjustable rice cooker. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109650] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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30
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Cai X, Du X, Zhu G, Cao C. Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105776] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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32
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Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures. Int J Biol Macromol 2020; 156:137-143. [PMID: 32289408 DOI: 10.1016/j.ijbiomac.2020.04.041] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 03/07/2020] [Accepted: 04/03/2020] [Indexed: 12/11/2022]
Abstract
The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C). The structures of tapioca starch-Mesona chinensis polysaccharide (TM) gels formed at different gelatinization temperatures were investigated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results showed that the peak, trough, and final viscosities of TM-95 mixtures were lower than that of TM-75 mixtures. Addition of MCP had a significant reduce (p < 0.05) on the granule size and transversal relaxation time of TM mixtures at the two gelatinization temperatures. Rheological analysis also showed that the addition of MCP increased the consistency indexes (K) and decreased the flow behavior indexes (n) of TM-95 and TM-75 gels. XRD results confirmed the diffraction peak of TM-95 gels became blunt and wider, and the diffraction peak at 17° and 23° of TM-75 gels could be observed after MCP added. In addition, the microstructures of TM-75 gels were more compact than that of TM-95 gels. These results can promote the development of TS-based products and application of MCP at different gelatinization temperatures.
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33
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Boulhaia I, HadjSadok A, Moulai-Mostefa N, Aouabed A. Impact of octenyl succinic anhydride (OSA) modified starch on the particle size distribution and rheological properties of xanthan gum in aqueous solutions. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2019-0279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractEffects of addition of octenyl succinate anhydride (OSA) starch on the structural, rheological and thermo-rheological properties of aqueous solutions of 0.5 (w/v %) xanthan gum were evaluated. Analysis by dynamic light scattering revealed the absence of complex formation in the mixed solution. However, it was noticed that an increase in the concentration of OSA starch (COSA) leads simultaneously to an increase of the number of micelles and their self-assembly within the network formed by the xanthan macromolecules. This same mechanism was observed during the evaluation of the rheological properties. For systems containing 0.5 (w/v %) of xanthan and for which COSA ≤ 4 (w/v %), a thermoreversible behavior was found similar to that of xanthan in solution. Furthermore, for COSA ≥ 5 (w/v %), the rheological behavior remained indifferent to the increase in temperature but, scored a spectacular rise in storage modulus when the cooling temperature begins near 70 °C.
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Affiliation(s)
- Imene Boulhaia
- LME, University of Medea, Ain D’Heb, 26001 Medea, Algeria
- LAFPC, University of Blida 1, Route de Soumaa, 09000 Blida, Algeria
| | | | | | - Ali Aouabed
- LAFPC, University of Blida 1, Route de Soumaa, 09000 Blida, Algeria
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34
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Zhou S, Hong Y, Gu Z, Cheng L, Li Z, Li C. Effect of heat-moisture treatment on the in vitro digestibility and physicochemical properties of starch-hydrocolloid complexes. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105736] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Investigation on molecular and morphology changes of protein and starch in rice kernel during cooking. Food Chem 2020; 316:126262. [DOI: 10.1016/j.foodchem.2020.126262] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 01/08/2020] [Accepted: 01/17/2020] [Indexed: 12/19/2022]
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36
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Modification of structural, physicochemical and digestive properties of normal maize starch by thermal treatment. Food Chem 2020; 309:125733. [DOI: 10.1016/j.foodchem.2019.125733] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 10/15/2019] [Accepted: 10/15/2019] [Indexed: 11/24/2022]
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37
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Zhu L, Bi S, Wu G, Gong B, Zhang H, Wang L, Qian H, Qi X. Study of the migration and molecular structure of starch and protein in rice kernel during heating. Int J Biol Macromol 2020; 147:1116-1124. [DOI: 10.1016/j.ijbiomac.2019.10.080] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 09/11/2019] [Accepted: 10/08/2019] [Indexed: 02/01/2023]
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38
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Zhang Y, Li M, You X, Fang F, Li B. Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches. Int J Biol Macromol 2020; 146:1060-1068. [DOI: 10.1016/j.ijbiomac.2019.09.231] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 08/23/2019] [Accepted: 09/23/2019] [Indexed: 11/29/2022]
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39
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Effects of Mesona chinensis Benth polysaccharide on physicochemical and rheological properties of sweet potato starch and its interactions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105371] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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40
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Zolelmein A, Movahhed S, Azizi MH, Ahmadi Chenarbon H. Assessment of simultaneous addition of sucrose and xanthan effects on the thermal, pasting, and rheological behavior of corn starch. J Texture Stud 2019; 51:453-463. [PMID: 31736074 DOI: 10.1111/jtxs.12497] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/26/2019] [Accepted: 11/01/2019] [Indexed: 11/30/2022]
Abstract
Thermal, pasting, and rheological properties of starch-based systems are the key characteristics for its processing. This study aimed to investigate the main and interactive effects of sucrose and xanthan on the thermal, pasting, and rheological behavior of corn starch. A central composite design (CCD) was used to evaluate the effect of simultaneous addition of sucrose and xanthan on some processing properties of starch-based systems. The results showed that besides the xanthan and sucrose effects (p < .001), the interactions played a significant role in all considered properties of corn starch except the flow behavior index (p < .05). Adding xanthan and sucrose increased the transition temperatures and the enthalpy change (ΔH) of the starch gelatinization, while they increased all pasting properties except setback viscosity. Statistical analysis results revealed the synergistic effects due to adding xanthan and sucrose on the thermal and pasting properties of starch. These were ascribed to the first- and second-order interaction effects (p < .05). Regression models proposed for prediction of all considered properties of the starch-based mixtures in the range of selected factors (R2 > 0.88). The Fourier-transform infrared (FTIR) spectra revealed an increase in hydrogen bonding by increasing xanthan and sucrose. Since the formation of hydrogen bonds between mixture components could be affected the considered properties of the starch pastes. PRACTICAL APPLICATIONS: Starch-based foods are the most frequently consumed kind of foods in the developing countries, which provide a great deal of energy, and nutrients in a healthy diet. Therefore, the production of these kinds of food products is of great importance. The gelatinization, pasting, and rheological properties of starch-based foods are imperative aspects in its processing. These properties show differences according to the presence of other ingredients such as hydrocolloids and sweeteners. Since the addition of xanthan as hydrocolloid and sugar as a common sweetener in starch-based foods, affect optimal processing condition. Knowing the effects of the hydrocolloid and sweetener addition on thermal, pasting, and rheological properties of starch systems, help to improve the process and finding optimal process conditions for the production of sauces, baby foods, bread, confectionery, etc.
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Affiliation(s)
- Aida Zolelmein
- Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Sara Movahhed
- Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran
| | - Mohammad Hossein Azizi
- Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran
| | - Hossein Ahmadi Chenarbon
- Department of Agronomy, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran
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41
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Zhuang H, Feng T, BeMiller JN. Effects of hydrocolloids on normal maize starch and its distarch phosphates. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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42
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A new pre-gelatinized starch preparing by gelatinization and spray drying of rice starch with hydrocolloids. Carbohydr Polym 2019; 229:115485. [PMID: 31826445 DOI: 10.1016/j.carbpol.2019.115485] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 10/14/2019] [Accepted: 10/15/2019] [Indexed: 11/21/2022]
Abstract
Rice starch with hydrocolloids (pectin, xanthan gum, sodium alginate or ι-carrageenan) was gelatinized and subsequently spray dried to prepare pre-gelatinized rice starch (PRS) with hydrocolloids (PRS-H). The PRS-H displayed concave granular shape with amorphous structure, indicating rice starch in PRS-H was completely gelatinized. Cold paste viscosity of PRS-H was enhanced in comparison with that of PRS. Especially, xanthan and ι-carrageenan increased cold paste viscosity of PRS-H more than pectin and alginate did. Cold paste viscosity of physically mixed PRS and hydrocolloids (PRS+H), and flow behavior of hydrocolloids themselves as well as gelatinized starch-hydrocolloids without spray drying (GRS-H) indicated interactions existed between starch and hydrocolloids during the preparation. Swelling power, water solubility index, and dynamic viscoelastic properties of PRS-H were also adjusted by different hydrocolloids. These results showed that premixing hydrocolloids with starch before gelatinization in method of spray drying would be a suitable methodology for manufacture PRS with altered properties.
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43
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Zheng M, Su H, You Q, Zeng S, Zheng B, Zhang Y, Zeng H. An insight into the retrogradation behaviors and molecular structures of lotus seed starch-hydrocolloid blends. Food Chem 2019; 295:548-555. [DOI: 10.1016/j.foodchem.2019.05.166] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2019] [Revised: 05/20/2019] [Accepted: 05/23/2019] [Indexed: 11/30/2022]
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44
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Sangkam J, Apichartsrangkoon A, Baipong S, Sriwattana S, Tiampakdee A, Sintuya P. Pre-blanching corn and pressurization effects on the physicochemical and microbiological qualities of corn milk. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2019.100446] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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45
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Nagar M, Sharanagat VS, Kumar Y, Singh L, Mani S. Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch. Int J Biol Macromol 2019; 136:831-838. [DOI: 10.1016/j.ijbiomac.2019.06.133] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Revised: 04/25/2019] [Accepted: 06/16/2019] [Indexed: 10/26/2022]
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46
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Effect of degree of polymerization of amylopectin on the gelatinization properties of jackfruit seed starch. Food Chem 2019; 289:152-159. [DOI: 10.1016/j.foodchem.2019.03.033] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 03/08/2019] [Accepted: 03/09/2019] [Indexed: 01/25/2023]
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47
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Huang S, Vasquez Mejía SM, Murch SJ, Bohrer BM. Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour. MEAT AND MUSCLE BIOLOGY 2019. [DOI: 10.22175/mmb2018.11.0039] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Cooking loss, texture properties, and color of comminuted beef when prepared with breadfruit (Artocarpus altilis) flour or other flour sources was evaluated using 2 separate studies. Flour sources tested in these studies (against a negative control with no added flour) were breadfruit flour, soy flour, corn flour, wheat flour, and tapioca flour. Study 1: Finely minced, comminuted beef batters (extra lean beef targeted to 97% lean and 3% fat, salt, and ice/water) prepared with inclusion levels of 0, 1, 2, 3, 4, and 5% flour were evaluated for cooking loss and texture. Cooking loss was reduced (P < 0.05) in comminuted beef prepared with breadfruit flour compared with those not prepared with flour and cooking loss decreased as breadfruit flour inclusion level increased (Linear P < 0.01). Hardness was not different (P = 0.49) in comminuted beef prepared with breadfruit flour compared with soy flour, and was much less (P < 0.01) compared with the 3 other flour sources at each inclusion level. Study 2: Comminuted beef (lean beef targeted to 90% lean and 10% fat, salt, and ice/water) with inclusion levels of 0, 2.5, and 5% flour were formed into patties and were evaluated for color over a simulated retail display period. Redness values (a*) of comminuted beef prepared with breadfruit flour were the greatest (P < 0.05) during the 7-d simulated retail display compared with all other treatments, including control samples with no flour. Overall, the results indicated that breadfruit flour could be effectively used as an ingredient in comminuted beef to produce similar texture as observed with soy flour, while actually improving redness values beyond that of other flour sources.
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Affiliation(s)
- Shiqi Huang
- University of Guelph Department of Food Science
| | | | - Susan J. Murch
- University of British Columbia Okanagan Department of Chemistry
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48
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Yoo SH, Chang YH. Effect of Tara Gum Addition on Steady and Dynamic Shear Rheological Properties of Rice Starch Isolated from the Korean Rice Variety 'Boramchan'. Prev Nutr Food Sci 2018; 23:254-259. [PMID: 30386754 PMCID: PMC6195888 DOI: 10.3746/pnf.2018.23.3.254] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Accepted: 07/23/2018] [Indexed: 01/22/2023] Open
Abstract
The present study was performed to investigate the influence of tara gum (TG) addition on the steady and dynamic shear rheological properties of rice starch (RS) isolated from the Korean rice variety 'Boramchan' flour. From X-ray diffraction and Fourier transform infrared spectra of RS, it was found that RS was purely isolated. All RS+TG pastes (4.7:0.3, 4.5:0.5, and 4.3:0.7, w/w) showed shear-thinning fluid characteristics. Adding TG significantly increased the values of apparent viscosity and consistency index of RS. In the dynamic shear rheological analysis, the dynamic moduli and complex viscosity of RS+TG pastes were significantly greater than those of the RS paste, indicating that RS+TG pastes had significantly higher viscoelastic properties than the RS paste. Light microscopy images of RS+TG pastes showed that the addition of TG can inhibit the RS granule from swelling.
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Affiliation(s)
- Sang-Hun Yoo
- Department of Asian Cuisine and Culinary Arts, Youngsan University, Busan 48015, Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Korea
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