1
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Zhuang Y, Wang Y, Yang H. Effect of cation valence on the retrogradation, gelatinization and gel characteristics of maize starch. Food Chem 2024; 450:139307. [PMID: 38613964 DOI: 10.1016/j.foodchem.2024.139307] [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: 12/15/2023] [Revised: 04/04/2024] [Accepted: 04/07/2024] [Indexed: 04/15/2024]
Abstract
This study aimed to examine the impact of trivalent, divalent, or monovalent cations dissolving into water and being mixed with maize starch to influence its retrogradation, gelatinization, and gel characteristics. The result of the analysis using a differential scanning calorimeter showed that all cations raised the peak of gelatinization temperature of maize starch, especially Al3+ or Fe3+, while trivalent cations reduced the enthalpy. The result of the analysis using a rapid viscosity analyzer showed that trivalent cation caused lower trough viscosity, final viscosity, and pasting temperature but higher breakdown viscosity of maize starch than monovalent or divalent cations. Confocal laser scanning microscopy showed that the cation promoted the destruction of gelatinized maize starch granules, especially Zn2+, Fe3+, or Al3+. Additionally, trivalent Fe3+ or Al3+ caused higher gel strength of maize starch. Generally, the cation with higher valence changed more retrogradation, gelatinization, and gel characteristics of maize starch.
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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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2
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Cui XR, Bai YP, Guo XN, Zhu KX. Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles. Int J Biol Macromol 2024; 265:130928. [PMID: 38513901 DOI: 10.1016/j.ijbiomac.2024.130928] [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: 01/19/2024] [Revised: 03/04/2024] [Accepted: 03/14/2024] [Indexed: 03/23/2024]
Abstract
In this study, black highland barley semi-dried noodles (BHBSNs) were adjusted to acidic pH (5.0, 4.5, 4.0) with an acidity regulator (monosodium fumarate) for obtaining low glycemic index (GI) BHBSNs, and the changes in the in vitro starch digestion, free phenolic content, and α-amylase activity in BHBSNs were investigated. The estimated glycemic index (eGI) of BHBSNs decreased from 59.23 to 52.59, 53.89 and 53.61, respectively, as the pH was adjusted from 6.0 to 5.0, 4.5, 4.0. As the pH of BHBSNs decreased, the equilibrium hydrolysis (C∞) decreased, and kinetic coefficient (k) decreased and then increased. Compared to the control, the pH of the digestive fluid decreased during digestion with decreasing pH, and the α-amylase inhibition of BHBSNs with pH 5.0, 4.5, and 4.0 increased by 56.54 %, 75.18 %, and 107.98 %, respectively. In addition, as the pH of BHBSNs decreased, the free phenolic content and the content of released phenolics during digestion increased. Pearson correlations analysis showed that the increase in α-amylase inhibition and phenolic release during digestion induced by acidic pH was negatively correlated with the eGI and C∞ of BHBSNs. This study indicated that acidic pH condition could modulate starch digestion for preparing low GI BHBSNs.
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Affiliation(s)
- Xin-Ru Cui
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Yi-Peng Bai
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
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3
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Zhuang Y, Wang Y, Yang H. Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch. Food Chem 2024; 434:137510. [PMID: 37741233 DOI: 10.1016/j.foodchem.2023.137510] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 09/09/2023] [Accepted: 09/15/2023] [Indexed: 09/25/2023]
Abstract
The objective of this study was to investigate the effects of monovalent, divalent and trivalent cations on the physicochemical properties of potato starch. Cations decreased the water absorption in potato starch granules to cause lower swelling power, especially 0.02-0.04 mmol/g Fe3+ or 0.01-0.04 mmol/g Al3+, but 0.01 mmol/g trivalent cation led more amylose dissolving into the water to cause higher solubility. High concentration of divalent or trivalent cations markedly decreased the viscosity in potato starch paste during further heating and cooling, resulting in the decreases of the trough and finial viscosity, especially 0.04 mmol/g Fe3+. Higher valence of cations decreased the gel strength in potato starch, especially 0.02-0.04 mmol/g Fe3+ or Al3+. Higher valence of cations decreased the starch gel binding with the water and caused lower water holding capacity. In general, a higher valence of cations caused more changes in the physicochemical characteristics of potato starch.
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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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Yang S, Chen L, Xiong R, Jiang J, Liu Y, Tan X, Liu T, Zeng Y, Pan X, Zeng Y. Long-term straw return improves cooked indica rice texture by altering starch structural, physicochemical properties in South China. Food Chem X 2023; 20:100965. [PMID: 38144815 PMCID: PMC10739843 DOI: 10.1016/j.fochx.2023.100965] [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: 06/23/2023] [Revised: 09/25/2023] [Accepted: 10/23/2023] [Indexed: 12/26/2023] Open
Abstract
Straw return can improve rice eating quality by modifying starch formation from long-term field trials, whereas the relevant mechanisms are still unknown. A long-term field experiment, including straw removal (CK), straw burning return (SBR), and straw return (SR) was conducted to investigate the starch structure, physicochemical properties, and cooked rice textures of indica early- and late-rice. Compared with CK, SBR and SR enhanced relative crystallinity, amylopectin long chains in both rice seasons, and gelatinization temperatures in late rice. Compared to SBR, SR decreased protein content and amylopectin short chains but increased starch branching degree, breakdown, and stickiness, ultimately contributing to improved starch thermal and pasting properties. Meanwhile, SR decreased hardness, cohesiveness, and chewiness, resulting in cooked texture meliorated, which was mainly attributed to amylopectin chain length and starch granule size. The results suggest that SR increased cooked texture of indica rice by altering starch structural and physicochemical properties.
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Affiliation(s)
- Shiqi Yang
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Liming Chen
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
- Jiangxi Key Laboratory of Plant Resources and Biodiversity, Jingdezhen University, 3 Fuliang Avenue, Jingdezhen 333400, Jiangxi, China
| | - Ruoyu Xiong
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Jiliang Jiang
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Youqing Liu
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xueming Tan
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Taoju Liu
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yongjun Zeng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Xiaohua Pan
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yanhua Zeng
- Ministry of Education and Jiangxi Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Jiangxi Agricultural University, Nanchang 330045, China
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5
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Wu H, Sang S, Weng P, Pan D, Wu Z, Yang J, Liu L, Farag MA, Xiao J, Liu L. Structural, rheological, and gelling characteristics of starch-based materials in context to 3D food printing applications in precision nutrition. Compr Rev Food Sci Food Saf 2023; 22:4217-4241. [PMID: 37583298 DOI: 10.1111/1541-4337.13217] [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: 04/05/2023] [Revised: 06/17/2023] [Accepted: 07/11/2023] [Indexed: 08/17/2023]
Abstract
Starch-based materials have viscoelasticity, viscous film-forming, dough pseudoplasticity, and rheological properties, which possess the structural characteristics (crystal structure, double helix structure, and layered structure) suitable for three-dimensional (3D) food printing inks. 3D food printing technology has significant advantages in customizing personalized and precise nutrition, expanding the range of ingredients, designing unique food appearances, and simplifying the food supply chain. Precision nutrition aims to consider individual nutritional needs and individual differences, which include special food product design and personalized precise nutrition, thus expanding future food resources, then simplifying the food supply chain, and attracting extensive attention in food industry. Different types of starch-based materials with different structures and rheological properties meet different 3D food printing technology requirements. Starch-based materials suitable for 3D food printing technology can accurately deliver and release active substances or drugs. These active substances or drugs have certain regulatory effects on the gut microbiome and diabetes, so as to maintain personalized and accurate nutrition.
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Affiliation(s)
- Huanqi Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Shangyuan Sang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Peifang Weng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
| | - Junsi Yang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Orense, Spain
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo University, Ningbo, Zhejiang, P. R. China
- Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, P. R. China
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6
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Li X, Yue X, Huang Q, Xiong S. Insight into the spatial distribution and interaction model of heat-induced micro- and nano-starch/myofibrillar protein blends. Int J Biol Macromol 2023; 240:124366. [PMID: 37044321 DOI: 10.1016/j.ijbiomac.2023.124366] [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: 11/23/2022] [Revised: 03/18/2023] [Accepted: 04/04/2023] [Indexed: 04/14/2023]
Abstract
This work investigated the gelatinizing and hydration properties of raw and milled tapioca starches at micron and nano scale as well as their effects on gelation of myofibrillar proteins (MP) from Ctenopharyngodon idellus by analyzing rheology, texture and microstructure of heat-induced MP/starch blends. Milling induced starch granules damage to micron and nano scale, causing a fall in starch swelling power and a jump in water solubility. Among raw and milled starches, nano-starch had the best reinforcement effect on MP gel, i.e., MP/nano-starch showed the lowest critical gel concentration, highest G', strongest resistance to deformation and highest texture performance. Correlation analysis revealed that starch water solubility was responsible for the reinforced MP gel rather than starch swelling power. A schematic model was proposed for illustrating the interaction of starches and MP. All the blends had the ordered filamentous network as the basic skeleton, with some starches (granules and their fragments) in the voids or on the edge or surface of MP filaments as inert fillers, and some (chain segments) embedded in the filaments as active fillers. Almost all nano-starch were actively filled into the MP filaments to enhance the strength of filaments, thus achieving the best reinforcement effect on MP gel.
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Affiliation(s)
- Xuxu Li
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Xinran Yue
- National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
| | - Qilin Huang
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China.
| | - Shanbai Xiong
- College of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China
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7
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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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8
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Jimenez Bartolome M, Padhi SSP, Fichtberger OG, Schwaiger N, Seidl B, Kozich M, Nyanhongo GS, Guebitz GM. Improving Properties of Starch-Based Adhesives with Carboxylic Acids and Enzymatically Polymerized Lignosulfonates. Int J Mol Sci 2022; 23:ijms232113547. [PMID: 36362333 PMCID: PMC9657476 DOI: 10.3390/ijms232113547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/26/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
A novel strategy for improving wet resistance and bonding properties of starch-based adhesives using enzymatically polymerized lignosulfonates and carboxylic acids as additives was developed. Therefore, lignosulfonates were polymerized by laccase to a molecular weight of 750 kDa. Incorporation of low concentrations (up to 1% of the starch weight) of 1,2,3,4-butanetetracarboxylic acid (BTCA) led to further improvement on the properties of the adhesives, while addition of greater amounts of BTCA led to a decrease in the properties measured due to large viscosity increases. Great improvements in wet-resistance from 22 to 60 min and bonding times (from 30 to 20 s) were observed for an adhesive containing 8% enzymatically polymerized lignin and 1% BTCA. On the other hand, the addition of citric acid (CA) deteriorated the properties of the adhesives, especially when lignosulfonate was present. In conclusion, this study shows that the addition of the appropriate amount of enzymatically polymerized lignosulfonates together with carboxylic acids (namely BTCA) to starch-based adhesives is a robust strategy for improving their wet resistance and bonding times.
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Affiliation(s)
- Miguel Jimenez Bartolome
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
- Correspondence:
| | - Sidhant Satya Prakash Padhi
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
| | - Oliver Gabriel Fichtberger
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
| | | | - Bernhard Seidl
- Agrana Research & Innovation Center GmbH, Josef Reitherstraße 21-23, 3430 Tulln, Austria
| | - Martin Kozich
- Agrana Research & Innovation Center GmbH, Josef Reitherstraße 21-23, 3430 Tulln, Austria
| | - Gibson S. Nyanhongo
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Corner Siemert and Louisa, John Orr Building, Doornfontein, Johannesburg 2028, South Africa
| | - Georg M. Guebitz
- Institute of Environmental Biotechnology, University of Natural Resources and Life Sciences, Konrad Lorenz Strasse 20, 3430 Tulln an der Donau, Austria
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9
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Luo Y, Li Y, Li L, Xie X. Physical modification of maize starch by gelatinizations and cold storage. Int J Biol Macromol 2022; 217:291-302. [PMID: 35835304 DOI: 10.1016/j.ijbiomac.2022.07.010] [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: 01/10/2022] [Revised: 06/07/2022] [Accepted: 07/02/2022] [Indexed: 11/16/2022]
Abstract
The effects of gelatinization at three selected temperatures (DSC characteristic peaks temperature: TO, TP, and TC) and subsequent cold storage (CS) treatment on structural characteristics, pasting, and rheological properties of maize starch (MS) were investigated. The pasting, rheological properties of MS was changed with the increase of gelatinization temperature from TO to TC, but were not further significantly changed if the gelatinization temperature was higher than TC. Pasting and thermal properties analysis suggested that gelatinization at TC (TC treatment) significantly increased the gelatinization and pasting temperature of MS. Moreover, TC treatment decreased breakdown viscosity by 8.49 times and setback viscosity by 2.53 times. Dynamic rheological measurements revealed that the TC treatment caused the lower G' and G" of MS, and decreased the thickening coefficient by 55.17 %. These results indicated that TC treatment could enhance the thermal stability properties of MS, inhibiting the shear and short-term retrogradation, the shear-thinning behavior of MS. Interestingly, the CS treatment further inhibited the shear and short-term retrogradation and the shear-thinning behavior of MS. The leaked starch molecules aggregate to form a harder structure after gelatinization and starch molecules were further aggregated after CS treatment, these all were hypothesized to be responsible for these results.
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Affiliation(s)
- Yunmei Luo
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Yan Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Lu Li
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Xinan Xie
- College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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10
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Yuan M, Wang Y, Bai Y, Svensson B. Distinct effects of different α-amylases on cross-linked tapioca starch and gel-improving mechanism. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107580] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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11
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Liu Y, Meng‐Yun L, An F, Tan L, Shan X, Fu Z. In vitro digestibility, pasting and thermal properties of
Arenga pinnata
(
Wurmb
.)
Merr
starch citrate. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yuan‐Sen Liu
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Li Meng‐Yun
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Feng‐Kun An
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Lin‐Bin Tan
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Xue Shan
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
| | - Zhen Fu
- Institute of Light Industry and Food Engineering Guangxi University, 530004 Nanning China
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12
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Liu W, Li K, Liu Q, Zhang L, Zhao R, Xu F, Hu H. Effect of moderate hydrothermal‐acidic modified potato pulp on the rheological properties of wheat dough. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wei Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Kang Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Qiannan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Liang Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Ruixuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Fen Xu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Honghai Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
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13
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Shaikh F, Ali TM, Mustafa G, Hasnain A. Comparative Study on the Effects of Citric Acid Modification and Hydroxypropylation on the Physiochemical and Digestibility Characteristics of Acid‐Hydrolyzed Corn and Sorghum Starches. STARCH-STARKE 2021. [DOI: 10.1002/star.202000241] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Faiza Shaikh
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
| | - Ghulam Mustafa
- Department of Physics NED University of Engineering and Technology Karachi 75270 Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi 75270 Pakistan
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14
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Liu C, Li K, Li X, Zhang M, Li J. Formation and structural evolution of starch nanocrystals from waxy maize starch and waxy potato starch. Int J Biol Macromol 2021; 180:625-632. [PMID: 33766589 DOI: 10.1016/j.ijbiomac.2021.03.115] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2021] [Revised: 03/03/2021] [Accepted: 03/19/2021] [Indexed: 11/15/2022]
Abstract
The formation and structural evolution of starch nanocrystals from waxy maize starch (WMS) and waxy potato starch (WPS) by acid hydrolysis were studied. The relative crystallinity, the short-range molecular order, and the double-helix content of WMS and WPS increased significantly during the initial stage of acid hydrolysis, indicating that acid preferentially eroded the amorphous regions of starch granules. With time, there was increased destruction of lamellar structures, causing the granules to completely disintegrate to form nanocrystals. WMS and WPS displayed different hydrolysis mechanisms. WPS was more susceptible to acid hydrolysis than WMS, and WMS exhibited an endo-corrosion pattern and WPS showed an exo-corrosion pattern. WMS nanocrystals had a parallelepiped shape, and WPS nanocrystals were round. This difference in shape is likely due to the different packing configuration of double helices in native starches.
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Affiliation(s)
- Cancan Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China; Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China.
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mingjun Zhang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Jianbin Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Provincial and Ministerial Collaborative Innovation Center for Sugar Industry, Nanning 530004, China; Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China.
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15
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Chi C, Li X, Huang S, Chen L, Zhang Y, Li L, Miao S. Basic principles in starch multi-scale structuration to mitigate digestibility: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.024] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Liu C, Jiang Y, Liu J, Li K, Li J. Insights into the multiscale structure and pasting properties of ball-milled waxy maize and waxy rice starches. Int J Biol Macromol 2020; 168:205-214. [PMID: 33309666 DOI: 10.1016/j.ijbiomac.2020.12.048] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/26/2020] [Accepted: 12/06/2020] [Indexed: 11/30/2022]
Abstract
The effects of ball-milling on the pasting properties of waxy maize starch (WMS) and waxy rice starch (WRS) were investigated from a multiscale structural view. The results confirmed that ball-milling significantly destroyed the structures of the two waxy starches (especially WMS). Specifically, ball-milling led to obvious grooves on the surface of starch granules, a decrease in crystallinity and the degree of short-range order, and a reduction in double-helix components. Meanwhile, small-angle X-ray scattering results indicated that the semicrystalline lamellae of starch were disrupted after ball-milling. Ball-milling decreased the pasting temperatures. Furthermore, ball-milled starches exhibited lower peak and breakdown viscosity and weakened tendency to retrogradation. These results implied that ball-milling induced structural changes in starch that significantly affected its pasting properties. Hence, ball-milled starch may serve as food ingredients with low pasting temperature and paste viscosity as well as high paste stability under heating/cooling and shearing.
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Affiliation(s)
- Cancan Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Yi Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Scientific and Technological Innovation Major Base of Guangxi, Nanning 530226, China
| | - Jidong Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China
| | - Kai Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China.
| | - Jianbin Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; Scientific and Technological Innovation Major Base of Guangxi, Nanning 530226, China; Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi University, Nanning 530004, China.
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17
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Effect of wet-media milling on the physicochemical properties of tapioca starch and their relationship with the texture of myofibrillar protein gel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106082] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Chou S, Li B, Tan H, Cui H, Zhang S, Wang H, Meng X. Effect of ultrahigh pressure on structural and physicochemical properties of rice and corn starch in complexes with apple polyphenols. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5395-5402. [PMID: 32535914 DOI: 10.1002/jsfa.10589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 06/05/2020] [Accepted: 06/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Ultrahigh-pressure (UHP) treatment, a non-thermal processing technology, exerts a bactericidal effect and affects food texture. How UHP treatments influence starch-polyphenol complexes has not yet been reported. Here, we studied the effects of UHP treatment on the structure of common rice starch (CRS)-apple polyphenol (AP) and common corn starch (CCS)-AP mixtures. RESULTS Overall, UHP treatment decreased the particle size of the CRS-AP and CCS-AP composites. Furthermore, the ΔH values of the CRS-AP and CCS-AP mixtures decreased, and the heating stability was improved after UHP treatment. X-ray diffraction indicated that the relative crystallinity of the mixtures was unaffected by UHP treatment. Fourier-transform infrared spectroscopy proved that no new absorption peaks were observed in the infrared spectra, and the order of starch-AP was decreased after UHP treatment. These results indicated that UHP treatment inhibited the retrogradation of the starch-AP mixture. Our analyses of the microstructures of CRS-AP and CCS-AP mixtures showed increased folding and more pronounced network structures under high-pressure. CONCLUSIONS These results provide a theoretical basis for further exploring the properties of starch-AP mixtures following UHP treatment and provide insights regarding the use of UHP treatments for food production. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Shurui Chou
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Bin Li
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hui Tan
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Huijun Cui
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Shuyi Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Hanchen Wang
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
| | - Xianjun Meng
- College of Food Science, Shenyang Agricultural University, Shenyang, PR China
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Golachowski A, Drożdż W, Golachowska M, Kapelko-Żeberska M, Raszewski B. Production and Properties of Starch Citrates-Current Research. Foods 2020; 9:E1311. [PMID: 32961864 PMCID: PMC7555465 DOI: 10.3390/foods9091311] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/09/2020] [Accepted: 09/16/2020] [Indexed: 12/22/2022] Open
Abstract
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linking starch. The chemicals used for preparing starch citrates are safe for human health and the natural environment compared to the harsh chemicals used for conventional modifications. Starch citrates are traditionally produced by heating starch-citric acid mixtures in semi-dry conditions or by a heat moisture treatment. The conditions of the modification process (roasting temperature, heating time, citric acid dose) and the botanic source or genotype of starch determine the degree of substitution and the properties of the obtained preparations. Changes of starch properties occurring during esterification lead to reduced relative crystallinity, resulting in a decrease in the affinity for water, the gelatinization parameters, and the viscosity of starch citrate. However, one of the most important outcome of the modification is the formation of resistant starch (RS), which has increased resistance to the action of amylolytic enzymes. Currently, new methods for producing starch citrates with improved functional and rheological properties while maintaining the highest possible content of resistant starch are being sought. The article presents an overview of recent studies on the production, properties. And applicability of starch citrates with special attention paid to their role as preparations of resistant starch (RS). The use of citric acid for modification of starch is better for the technology process, while using cross-linking is better than simply using esterification.
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Affiliation(s)
- Antoni Golachowski
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| | - Wioletta Drożdż
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| | - Magdalena Golachowska
- Institute of Health Sciences, Collegium Medicum, University of Opole, ul. Kopernika 11a, 45-040 Opole, Poland;
| | - Małgorzata Kapelko-Żeberska
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
| | - Bartosz Raszewski
- Department of Food Storage and Technology, Faculty of Biotechnology and Food Sciences, Wrocław University of Environmental and Life Sciences, C.K. Norwida 25, 50-375 Wroclaw, Poland; (A.G.); (M.K.-Ż.); (B.R.)
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20
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Hong JS, Chung HJ, Lee BH, Kim HS. Impact of static and dynamic modes of semi-dry heat reaction on the characteristics of starch citrates. Carbohydr Polym 2020; 233:115853. [PMID: 32059904 DOI: 10.1016/j.carbpol.2020.115853] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 01/07/2020] [Accepted: 01/08/2020] [Indexed: 10/25/2022]
Abstract
The objective of this study was to demonstrate the validity of dynamic semi-dry heat reaction (SDHR) by investigating the effects of static and dynamic SDHR on the characteristics of starch citrates. The starch (normal and waxy corn)-citric acid (CA) mixture was heated in a convection oven (static mode) or a twin-screw extruder without a die (dynamic mode). The ester bonds of starch citrates were confirmed by FT-IR, and their molar degree of substitution did not differ between the reaction modes for the tested starch genotypes. Starch citrates by dynamic SDHR exhibited higher relative crystallinity, resistant starch content, solubility, swelling power, and gelatinization compared to those by static SDHR. Although static SDHR did not show a viscosity development during pasting, dynamic SDHR increased their pasting viscosities. Overall, these results suggest that dynamic SDHR could improve the defects (i.e., lack of solubility, swelling, and pasting attributes) of the traditional starch citrates.
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Affiliation(s)
- Jung Sun Hong
- Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju, Jeollabuk, 55365, Republic of Korea.
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186, Republic of Korea.
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam, 13120, Republic of Korea.
| | - Hyun-Seok Kim
- Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon, 16227, Republic of Korea.
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21
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Fan M, Huang Q, Zhong S, Li X, Xiong S, Xie J, Yin T, Zhang B, Zhao S. Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.045] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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22
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Li N, Cai Z, Guo Y, Xu T, Qiao D, Zhang B, Zhao S, Huang Q, Niu M, Jia C, Lin L, Lin Q. Hierarchical structure and slowly digestible features of rice starch following microwave cooking with storage. Food Chem 2019; 295:475-483. [DOI: 10.1016/j.foodchem.2019.05.151] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2019] [Revised: 05/11/2019] [Accepted: 05/22/2019] [Indexed: 11/30/2022]
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23
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Zhong Y, Liang W, Pu H, Blennow A, Liu X, Guo D. Short-time microwave treatment affects the multi-scale structure and digestive properties of high-amylose maize starch. Int J Biol Macromol 2019; 137:870-877. [DOI: 10.1016/j.ijbiomac.2019.07.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 10/26/2022]
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24
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Guo Y, Xu T, Li N, Cheng Q, Qiao D, Zhang B, Zhao S, Huang Q, Lin Q. Supramolecular structure and pasting/digestion behaviors of rice starches following concurrent microwave and heat moisture treatment. Int J Biol Macromol 2019; 135:437-444. [DOI: 10.1016/j.ijbiomac.2019.05.189] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 05/19/2019] [Accepted: 05/26/2019] [Indexed: 10/26/2022]
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25
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Shaikh F, Ali TM, Mustafa G, Hasnain A. Comparative study on effects of citric and lactic acid treatment on morphological, functional, resistant starch fraction and glycemic index of corn and sorghum starches. Int J Biol Macromol 2019; 135:314-327. [DOI: 10.1016/j.ijbiomac.2019.05.115] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2019] [Revised: 05/12/2019] [Accepted: 05/19/2019] [Indexed: 10/26/2022]
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26
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Multi-scale structure and pasting/digestion features of yam bean tuber starches. Carbohydr Polym 2019; 213:199-207. [DOI: 10.1016/j.carbpol.2019.02.082] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 01/26/2019] [Accepted: 02/24/2019] [Indexed: 01/22/2023]
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