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Ji S, Zhao S, Qiao D, Xu Y, Jia C, Niu M, Zhang B. Controlling sodium chloride concentration modulates the supramolecular structure and sol features of wheat starch-acetylated starch binary matrix. Carbohydr Polym 2024; 335:122072. [PMID: 38616094 DOI: 10.1016/j.carbpol.2024.122072] [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: 12/18/2023] [Revised: 02/25/2024] [Accepted: 03/15/2024] [Indexed: 04/16/2024]
Abstract
The sol performance of wheat starch (WS) matrix incorporating acetylated starch (AS) is crucial for the processing and quality features of wheat products. From a supramolecular structure view, how regulating salt (sodium chloride) concentration modulates the sol features, e.g., pasting, zero-shear viscosity (ZSV) and thixotropy of WS-AS binary matrix was explored. Compared to the salt-free counterpart, the saline matrices exhibited a delayed pasting profile and a decreased viscoelasticity. Thereinto, the sol at 0.02 M NaCl exhibited the smallest ZSV (23,710 Pa·s) and the greatest in-shear recovery ratio (33.7 %). Such variations could be attributed to the weakened coil-helix, nematic-smectic and isotropy-anisotropy transitions from a side-chain liquid-crystalline perspective. Meanwhile, the correlation length (ξ) and radius of gyration (Rg) obtained from small angle X-ray scattering analysis were increased by 5.2 and 9.6 Å respectively, which disclosed a restrained entanglement and an enhanced chain mobility. These results would provide a reference for the design of fluid/semisolid products with optimized qualities.
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Affiliation(s)
- Shengsong Ji
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Modern"Chuan cai Yu wei" Food Industry Innovation Research Institute, Southwest University, Chongqing 400715, China.
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2
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Li X, Wu Y, Li C, Tong S, Zhang L, Jin J. Improvement in Noodle Quality and Changes in Microstructure and Disulfide Bond Content through the Addition of Pepper Straw Ash Leachate. Foods 2024; 13:1562. [PMID: 38790862 PMCID: PMC11121683 DOI: 10.3390/foods13101562] [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: 04/19/2024] [Revised: 05/13/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
Every year, a significant amount of pepper stalks are wasted due to low utilization. The ash produced from pepper stalks contains a significant amount of alkaline salts, which are food additives that can enhance the quality of noodles. Therefore, utilizing natural pepper straw ash to improve the quality of noodles shows promising development prospects. In this study, pepper straw ash leachate (PSAL) was extracted and added to noodles. The quality of the noodles gradually improved with the addition of PSAL, with the best effect observed at a concentration of 18% (PSAL mass/flour mass). This addition resulted in a 57.8% increase in noodle hardness, a 55.43% increase in chewiness, a 19.41% rise in water absorption rate, and a 13.28% increase in disulfide bond content. These alterations rendered the noodles more resilient during cooking, reducing their tendency to soften and thus enhancing chewiness and palatability. Incorporating PSAL also reduced cooking loss by 57.79%. Free sulfhydryl groups decreased by 5.1%, and scanning electron microscopy revealed a denser gluten network structure in the noodles, with more complete starch wrapping. This study significantly enhanced noodle quality and provided a new pathway for the application of pepper straw resources in the food industry.
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Affiliation(s)
| | - Yongjun Wu
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, Guizhou, China; (X.L.); (C.L.); (S.T.); (L.Z.); (J.J.)
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3
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Wang J, Li Y, Guo X, Zhu K, Wu Z. A Review of the Impact of Starch on the Quality of Wheat-Based Noodles and Pasta: From the View of Starch Structural and Functional Properties and Interaction with Gluten. Foods 2024; 13:1507. [PMID: 38790811 PMCID: PMC11121694 DOI: 10.3390/foods13101507] [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: 04/08/2024] [Revised: 05/09/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Starch, as a primary component of wheat, plays a crucial role in determining the quality of noodles and pasta. A deep understanding of the impact of starch on the quality of noodles and pasta is fundamentally important for the industrial progression of these products. The starch structure exerts an influence on the quality of noodles and pasta by affecting its functional attributes and the interaction of starch-gluten proteins. The effects of starch structure (amylopectin structure, amylose content, granules size, damaged starch content) on the quality of noodles and pasta is discussed. The relationship between the functional properties of starch, particularly its swelling power and pasting properties, and the texture of noodles and pasta is discussed. It is important to note that the functional properties of starch can be modified during the processing of noodles and pasta, potentially impacting the quality of the end product, However, this aspect is often overlooked. Additionally, the interaction between starch and gluten is addressed in relation to its impact on the quality of noodles and pasta. Finally, the application of exogenous starch in improving the quality of noodles and pasta is highlighted.
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Affiliation(s)
- Jinrong Wang
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xiaona Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kexue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (X.G.); (K.Z.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zijian Wu
- College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
- Key Laboratory of Low Carbon Cold Chain for Agricultural Products, Ministry of Agriculture and Rural Affairs, Tianjin 300134, China
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4
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Wang W, Hu A, Liu S, He J, Zheng J. Effects of microwave radiation on the physicochemical properties, structure, and digestibility of the synthesized different crystal forms of malic acid starch ester. Int J Biol Macromol 2024; 263:130236. [PMID: 38367786 DOI: 10.1016/j.ijbiomac.2024.130236] [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: 11/15/2023] [Revised: 02/03/2024] [Accepted: 02/14/2024] [Indexed: 02/19/2024]
Abstract
The effects of microwave combined with L-malic acid treatment on the degree of substitution (DS), structure, physicochemical properties, and digestibility of sweet potato starch (A-type), potato starch (B-type), and pea starch (C-type) were evaluated. The order of DS obtained was: DSM-POS > DSM-SPS > DSM-PES. Fourier transform-infrared spectroscopy (FT-IR) showed that the obtained modified starch produced a new absorption band at 1735 cm-1. Scanning electron microscopy (SEM) and polarized light microscopy indicated that different types of native starches exhibited different granular morphologies and appeared to have different degrees of damage, but still had polarized crosses after modification. Sweet potato starch had the smallest particle size, while potato starch had the largest. X-ray diffractometry (XRD) showed that the modified starches still retained the same crystal structure as the native starches, but the relative crystallinity decreased. The apparent viscosity and swelling power of modified starches dropped, but their water/oil holding capacity, amylose content, and resistant starch content all increased. The results demonstrate that the degree of influence on the structure, physicochemical properties, and digestibility of different starches varies under the same modification conditions.
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Affiliation(s)
- Wei Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Shiwei Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jie He
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Jie Zheng
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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5
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Jiang P, Tang H, Li Y, Liu X. Effect of particle size of sesbania gum on its modification, structure and performances. Int J Biol Macromol 2024; 262:129719. [PMID: 38280698 DOI: 10.1016/j.ijbiomac.2024.129719] [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: 11/06/2023] [Revised: 01/15/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Sesbania gum (SG), as an environmentally friendly and resourceful natural polymer, has attracted a lot of attention due to its favorable properties. The size distribution of SG powders was broadened owing to the growth. Therefore, it inevitably resulted in the differences in reaction activity, structure and properties of different SG particles. The results showed that small SG particles exhibited higher reaction activity in cross-linking, carboxymethylation and oxidation than its large counterparts. Compared with those of large SG particles, the sedimentation volume of small SG particles could be reduced by 1.1 mL, while their substitution degree of carboxymethyl groups and aldehyde content could be increased by 0.0824 and 18.11 %, respectively. The swelling capacity, freeze-thaw stability, acid and alkali resistance of small SG particles were greater than those of large SG particles, but their retrogradation was weaker than that of large counterparts. The crystalline degree of small SG particles consisting of more long molecular chains could be reduced by 9.8 % compared to large SG particles. The DSC curve of small SG particles was significantly different from that of large SG particles, while the difference in TGA curves between small particles and large particles was relatively small. The enthalpy change of small SG particle was reduced by 48.4 J/g compared to large SG particles. The peak viscosity, final viscosity, breakdown and setback of tapioca starch were obviously influenced by the addition of small SG particles. And their emulsification stability was also better than large SG particles.
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Affiliation(s)
- Peilong Jiang
- School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang 110870, China
| | - Hongbo Tang
- School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang 110870, China.
| | - Yanping Li
- School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang 110870, China
| | - Xiaojun Liu
- School of Environmental and Chemical Engineering, Shenyang University of Technology, Shenyang 110870, China
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6
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Zhang W, Zhao G, Huang B, He R, Zhai L, Yang L. Effects of dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starch. Int J Biol Macromol 2024; 255:128277. [PMID: 37992918 DOI: 10.1016/j.ijbiomac.2023.128277] [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: 09/14/2023] [Revised: 11/14/2023] [Accepted: 11/17/2023] [Indexed: 11/24/2023]
Abstract
In this research, the effects of cationization, acetylation and dual modification by cationization and acetylation on the physicochemical and structural characteristics of glutinous rice starches were investigated. The rapid viscosity analyzer revealed a substantial increased paste viscosity post modification. Particularly, for dually modified starch, the peak viscosity increased from 3071.67 to 4082.00 cP. The freeze-thaw stability substantially enhanced, with both single cationic and dually-modified starches standing out by exhibiting no water syneresis even at 21 freeze-thaw cycles, while native starch exhibited higher syneresis, up to 74.55 %. Both single cationization and cationization-acetylation destroyed the starch granules, characterized by the roughness and cracks. But, for single acetylation, there was no notable changes on granules' morphology. Fourier transform infrared spectroscopy exhibited notable shifts after modification, both acetylation and dual modification, resulting in a new peak at 1728 cm-1. 13C cross-polarization magic angle spinning nuclear magnetic resonance spectra displayed new peaks at 52-55 and 19-22 ppm following cationization and acetylation, respectively. These structural alterations indicate the successful incorporation of functional groups during modification. Overall, this study provides valuable insights for the industrial utilization of these three modified glutinous rice starches.
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Affiliation(s)
- Wangfen Zhang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Gongqi Zhao
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Biao Huang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ruidi He
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Ligong Zhai
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China
| | - Liping Yang
- School of Food Engineering, Anhui Science and Technology University, 9 Donghua Road, Fengyang 233100, China.
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7
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Chen L, Tan H, Feng R, Ma L, Zhang Y, Yi H, Yin L, Liu W, Hu L, Zhu W. Effect of modified starches on the quality of skins of glutinous rice dumplings. Int J Biol Macromol 2023; 253:127139. [PMID: 37793518 DOI: 10.1016/j.ijbiomac.2023.127139] [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: 02/28/2023] [Revised: 09/17/2023] [Accepted: 09/27/2023] [Indexed: 10/06/2023]
Abstract
This study aimed to investigate the influence of modified starches on the quality of skins of glutinous rice dumplings (SGRDs), including changes in textural properties, pasting parameters, microstructure, color, transparency, and sensory quality. The results showed that the addition of a single acetylated-modified cassava or potato starch or composite modified cassava and potato starch in a ratio of 2:1 can improve the quality of SGRDs. The springiness and lightness of SGRDs increased, and the transparency increased from 3.22 % to 6.18 %. The cooked samples had delicate mouth-feel, uniform color and luster, good transparency, no depression, and low weight loss and did not stick to the teeth. Moreover, the total consumer acceptability score increased from 60.67 to 89.33, indicating that these products were widely accepted by consumers. However, the addition of hydroxypropyl-modified cassava starch or its composite with other two modified starches had no apparent effect on the quality of SGRDs. In conclusion, the quality of SGRDs were significantly improved by the addition of single or composite acetylated-modified starches. This study provides a theoretical basis for improving the quality of SGRDs.
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Affiliation(s)
- Lu Chen
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Hongxia Tan
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Ruizhang Feng
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Haitao Yi
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China
| | - Liguo Yin
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China
| | - Wenwen Liu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Lianqing Hu
- Faculty of Agriculture, Forestry and Food Engineering, Yibin University, Yibin 643000, China; Sichuan Province Engineering Technology Research Center of Oil Cinnamon, Yibin 643000, China
| | - Wenyou Zhu
- Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 643000, China.
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Chi C, Lian S, Zou Y, Chen B, He Y, Zheng M, Zhao Y, Wang H. Preparation, multi-scale structures, and functionalities of acetylated starch: An updated review. Int J Biol Macromol 2023; 249:126142. [PMID: 37544556 DOI: 10.1016/j.ijbiomac.2023.126142] [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: 05/14/2023] [Revised: 06/30/2023] [Accepted: 08/03/2023] [Indexed: 08/08/2023]
Abstract
Acetylated starch has been widely used as food additives. However, there was limited information available regarding the impact of acetylation on starch structure and functionalities, as well as the advanced acetylation technologies. This review aimed to summarize current methods for starch acetylation and discuss the structure and functionalities of acetylated starch. Innovative techniques, such as milling, microwave, pulsed electric fields, ultrasonic, and extrusion, could be employed for environmental-friendly synthesis of acetylated starch. Acetylation led to the degradation of starch structures and weakening of the interactions between starch molecules, resulting in the disorganization of starch multi-scale ordered structure. The introduction of acetyl groups retarded the self-reassembly behavior of starch, leading to increased solubility, clarity, and softness of starch-based hydrogels. Moreover, the acetyl groups improved water/oil absorption capacity, emulsifiability, film-forming properties, and colonic fermentability of starch, while reduced the susceptibility of starch molecules to enzymes. Importantly, starch functionalities were largely influenced by the decoration of acetyl groups on starch molecules, while the impact of multi-scale ordered structures on starch physicochemical properties was relatively minor. These findings will aid in the design of structured acetylated starch with desirable functionalities.
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Affiliation(s)
- Chengdeng Chi
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China.
| | - Suyang Lian
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yiqing Zou
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Bilian Chen
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yongjin He
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Mingmin Zheng
- College of Life Sciences, Fujian Normal University, Fuzhou 350117, China
| | - Yingting Zhao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongwei Wang
- College of Food and Bioengineering, Key Laboratory of Cold Chain Food Processing and Safety Control, Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
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Subroto E, Cahyana Y, Indiarto R, Rahmah TA. Modification of Starches and Flours by Acetylation and Its Dual Modifications: A Review of Impact on Physicochemical Properties and Their Applications. Polymers (Basel) 2023; 15:2990. [PMID: 37514380 PMCID: PMC10385776 DOI: 10.3390/polym15142990] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Various modification treatments have been carried out to improve the physicochemical and functional properties of various types of starch and flour. Modification by acetylation has been widely used to improve the quality and stability of starch. This review describes the effects of acetylation modification and its dual modifications on the physicochemical properties of starch/flour and their applications. Acetylation can increase swelling power, swelling volume, water/oil absorption capacity, and retrogradation stability. The dual modification of acetylation with cross-linking or hydrothermal treatment can improve the thermal stability of starch/flour. However, the results of the modifications may vary depending on the type of starch, reagents, and processing methods. Acetylated starch can be used as an encapsulant for nanoparticles, biofilms, adhesives, fat replacers, and other products with better paste stability and clarity. A comparison of various characteristics of acetylated starches and their dual modifications is expected to be a reference for developing and applying acetylated starches/flours in various fields and products.
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Affiliation(s)
- Edy Subroto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Rossi Indiarto
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Tiara Aray Rahmah
- Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
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10
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Zhang C, Du M, Cao T, Xu W. The Effect of Acetylation on the Physicochemical Properties of Chickpea Starch. Foods 2023; 12:2462. [PMID: 37444200 DOI: 10.3390/foods12132462] [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: 05/22/2023] [Revised: 06/17/2023] [Accepted: 06/19/2023] [Indexed: 07/15/2023] Open
Abstract
The effect of acetylation on the physicochemical properties of chickpea starch was studied. After the chickpea starch was acetylated, the basic properties were measured. When the degree of substitution (DS) was 0.1004 and the temperature was 95 °C, the solubility and swelling power of starch were 19.6% and 21.4 g/g, respectively. The freeze-thaw stability of acetylated starch paste increased with the increase in the degree of substitution. The surface morphology of starch granules changed, but the crystalline morphology did not change, and the C-type crystalline structure was still maintained. There are three new absorption peaks in the infrared spectroscopy of starch, and the -COCH3 group was introduced. With the increase in DS, the viscosity of esterified chickpea starch decreased gradually. Compared with unmodified chickpea starch, the ability to form gel was poor.
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Affiliation(s)
- Chunlan Zhang
- College of Food Science and Engineering, Tarim University, Alar 843300, China
- Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang, Alar 843300, China
| | - Mengyao Du
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Tiantian Cao
- College of Food Science and Engineering, Tarim University, Alar 843300, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, Xinyang 464000, China
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11
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Hu N, Tang E, Wang S, Yuan M, Liu S, Chu X, Xing X, Liu X, Jewell L. Characterization of chestnut starch acetate with different degrees of substitution. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2023. [DOI: 10.1515/ijfe-2022-0320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/04/2023]
Abstract
Abstract
Chestnut starch acetates (CSA) with different degrees of substitution (DS) were prepared. The structure and physicochemical properties of CSA were then determined, with scanning electron microscopy showing that most of the CSA granules were damaged and dented, and adhered with increased in DS. X-ray diffraction results indicated that the crystal form of CS and CSA was type C. Chemical structure analysis showed that the starch molecule was grafted with acetyl groups. The transparency, freeze–thaw stability, solubility and swelling power of CSA improved with an increase in DS. The viscosity and stability of CSA were significantly improved and pasting temperatures reduced compared with native CS. The cohesion, hardness, gumminess, chewiness and springiness of CSA decreased with an increase in DS, whereas adhesiveness increased. By comparing the properties of CSA with different DS, a new option was provided for the application of renewable natural polymer CSA in food fields.
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Affiliation(s)
- Na Hu
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
- Institute for the Development of Energy for African Sustainability, University of South Africa , Private Bag X6 , Florida 1710 , South Africa
| | - Erjun Tang
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Shuo Wang
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Miao Yuan
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Shaojie Liu
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Xiaomeng Chu
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Xuteng Xing
- College of Chemical & Pharmaceutical Engineering , Hebei University of Science & Technology , Shijiazhuang 050018 , P. R. China
| | - Xinying Liu
- Institute for the Development of Energy for African Sustainability, University of South Africa , Private Bag X6 , Florida 1710 , South Africa
| | - Linda Jewell
- Department of Chemical Engineering , University of South Africa , Private Bag X6 , Florida 1710 , South Africa
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12
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Ge X, Hu Y, Shen H, Liang W, Sun Z, Zhang X, Ospankulova G, Muratkhan M, Kh KZ, Li W. Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley. Food Chem 2023; 404:134674. [DOI: 10.1016/j.foodchem.2022.134674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 09/19/2022] [Accepted: 10/15/2022] [Indexed: 11/22/2022]
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13
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Bangar SP, Ali NA, Olagunju AI, Pastor K, Ashogbon AO, Dash KK, Lorenzo JM, Ozogul F. Starch-based noodles: Current technologies, properties, and challenges. J Texture Stud 2023; 54:21-53. [PMID: 36268569 DOI: 10.1111/jtxs.12730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 10/02/2022] [Accepted: 10/11/2022] [Indexed: 11/29/2022]
Abstract
Starch noodles are gaining interest due to the massive popularity of gluten-free foods. Modified starch is generally used for noodle production due to the functional limitations of native starches. Raw materials, methods, key processing steps, additives, cooking, and textural properties determine the quality of starch noodles. The introduction of traditional, novel, and natural chemical additives used in starch noodles and their potential effects also impacts noodle quality. This review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles. Further, this article aimed to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties of starch noodles. Technological, nutritional, and sensory challenges during the development of starch noodles are well discussed. Due to the increasing demands of consumers for safe food items with a long shelf life, the development of starch noodles and other convenience food products has increased. Also, the incorporation of modified starches overcomes the shortcomings of native starches, such as lack of viscosity and thickening power, retrogradation characteristics, or hydrophobicity. Starch can improve the stability of the dough structure but reduces the strength and resistance to deformation of the dough. Some technological, sensory, and nutritional challenges also impact the production process.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemenson, South Carolina, USA
| | - N Afzal Ali
- School of Agro and Rural Technology, Indian Institute of Technology Guwahati, Assam, India
| | | | - Kristian Pastor
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | | | - Kshirod K Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal, India
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad deVigo, Ourense, Spain
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, University of Cukurova, Adana, Turkey
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14
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Incorporating acetylated starch regulates the structure and sol-gel performance of wheat starch-based binary system. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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15
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DENG C, MELNYK O, LUO Y. Substitution of wheat flour with modified potato starch affects texture properties of dough and the quality of fresh noodles. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.128222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
Affiliation(s)
- Chunli DENG
- Hezhou University, China; Sumy National Agrarian University, Ukraine
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16
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Wang X, Wang Z, Shen M, Yi C, Yu Q, Chen X, Xie J, Xie M. Acetylated polysaccharides: Synthesis, physicochemical properties, bioactivities, and food applications. Crit Rev Food Sci Nutr 2022; 64:4849-4864. [PMID: 36382653 DOI: 10.1080/10408398.2022.2146046] [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] [Indexed: 11/17/2022]
Abstract
Polysaccharides are biomacromolecular widely applied in the food industry, as gelling agents, thickeners and health supplements. As hydrophobic groups, acetyls provide amphiphilicity to polysaccharides with numerous hydroxyl groups, which greatly expand the presence of polysaccharides in organic organisms and various chemical environments. Acetylation could result in diverseness and promotion of the structure of polysaccharides, which improve the physicochemical properties and biological activities. High efficient and environmentally friendly access to acetylated derivatives of different polysaccharides is being explored. This review discusses and summarizes acetylated polysaccharides in terms of synthetic methods, physicochemical properties and biological activities and emphasizes the structure-effect relationships introduced by acetyl groups to reveal the potential mechanism of acetylated polysaccharides. Acetyls with different contents and substitution sites could change the molecular weight, monosaccharide composition and spatial architecture of polysaccharides, resulting in differences among properties such as water solubility, emulsification and crystallinity. Coupled with acetyls, polysaccharides have increased antioxidant, immunomodulatory, antitumor, and pro-prebiotic capacities. In addition, their possible applications have also been discussed in green food materials, bioactive ingredient carriers and functional food products, indicating that acetylated polysaccharides hold a clear vision in food health and industrial development.
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Affiliation(s)
- Xin Wang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Zhijun Wang
- Food Quality and Design Group, Wageningen University and Research, Wageningen, The Netherlands
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chen Yi
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Qiang Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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17
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Effect of malate starch on cooking, texture and digestion characteristics in vitro of medium glycemic noodles. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Lin D, Ma Y, Qin W, Loy DA, Chen H, Zhang Q. The structure, properties and potential probiotic properties of starch-pectin blend: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107644] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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19
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Eshag Osman MF, Mohamed AA, Mohamed Ahmed IA, Alamri MS, Al Juhaimi FY, Hussain S, Ibraheem MA, Qasem AA. Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage. Food Chem 2022; 388:132988. [PMID: 35447594 DOI: 10.1016/j.foodchem.2022.132988] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 04/01/2022] [Accepted: 04/13/2022] [Indexed: 12/20/2022]
Abstract
Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20 °C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P ≤ 0.05). It also reduced the firmness, cooking loss, diameter reduction rate, and dimensional shrinkage of the patties (P ≤ 0.05). The patties contain 15% acetylated corn starch showed a microstructure similar to that contain 15% animal fat as examined by scanning electron microscopy. Patties containing acetylated corn starch showed high scores of physicochemical properties and sensory attributes, which revealed the beneficial use of this modified starch in meat industry. In conclusion, acetylated corn starch improved the physicochemical properties and sensory attributes of beef patties and can thus be used as fat replacer in meat products.
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Affiliation(s)
- Mohamed F Eshag Osman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Abdellatif A Mohamed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia.
| | - Mohammed S Alamri
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Fahad Y Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Mohamed A Ibraheem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Akram A Qasem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
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20
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Zhang K, Zhao D, Ma X, Guo D, Tong X, Zhang Y, Qu L. Effect of different starch acetates on the quality characteristics of frozen cooked noodles. Food Sci Nutr 2022; 10:678-688. [PMID: 35282008 PMCID: PMC8907727 DOI: 10.1002/fsn3.2692] [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: 08/16/2021] [Revised: 12/10/2021] [Accepted: 12/13/2021] [Indexed: 11/06/2022] Open
Abstract
The physicochemical properties of starch acetates with an equal degree of substitution prepared from pea, corn, and wheat starch and their effects on frozen cooked noodle (FCN) quality were investigated. The result showed that the three kinds of starch acetates had different effects on the quality of FCN due to their different blue values, freeze-thaw stability, and crystalline morphology analyzed by XRD (p < .05). The FCN with the addition of 20% CAS exhibited slow deterioration of textural properties during holding for 30 min. The analysis of the changes in the content of free SH group and glutenin macropolymer (GMP) demonstrated that the addition of CAS promoted protein disulfide cross-linking and decreased protein mobility during holding. Fourier transform infrared spectroscopy (FT-IR) revealed that FCN with the addition of CAS had low decrement in α-helix and β-sheet during holding, indicating that starch acetates contributed to the maintenance of the gluten network structure.
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Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products ProcessingHenan Academy of Agricultural SciencesZhengzhouChina
| | - Di Zhao
- Center of Agricultural Products ProcessingHenan Academy of Agricultural SciencesZhengzhouChina
| | | | - Dongxu Guo
- Center of Agricultural Products ProcessingHenan Academy of Agricultural SciencesZhengzhouChina
| | | | - Yun Zhang
- Henan University of TechnologyZhengzhouChina
| | - Lingbo Qu
- School of Chemistry and Molecular EngineeringZhengzhou UniversityZhengzhouChina
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21
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Huang Z, Zong MH, Lou WY. Effect of acetylation modification on the emulsifying and antioxidant properties of polysaccharide from Millettia speciosa Champ. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107217] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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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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Chakraborty I, N P, Mal SS, Paul UC, Rahman MH, Mazumder N. An Insight into the Gelatinization Properties Influencing the Modified Starches Used in Food Industry: A review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02761-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
AbstractNative starch is subjected to various forms of modification to improve its structural, mechanical, and thermal properties for wider applications in the food industry. Physical, chemical, and dual modifications have a substantial effect on the gelatinization properties of starch. Consequently, this review explores and compares the different methods of starch modification applicable in the food industry and their effect on the gelatinization properties such as onset temperature (To), peak gelatinization temperature (Tp), end set temperature (Tc), and gelatinization enthalpy (ΔH), studied using differential scanning calorimetry (DSC). Chemical modifications including acetylation and acid hydrolysis decrease the gelatinization temperature of starch whereas cross-linking and oxidation result in increased gelatinization temperatures. Common physical modifications such as heat moisture treatment and annealing also increase the gelatinization temperature. The gelatinization properties of modified starch can be applied for the improvement of food products such as ready-to-eat, easily heated or frozen food, or food products with longer shelf life.
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24
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Hu N, Li L. Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Na Hu
- Asset and Laboratory Management Office Hebei University of Science and Technology Shijiazhuang PR China
| | - Luning Li
- Assets Equipment Management Office Shijiazhuang University Shijiazhuang PR China
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25
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Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106286] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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26
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Ma M, Li Z, Yang F, Wu H, Huang W, Sui Z, Corke H. Use of heat‐moisture treated maize starch to modify the properties of wheat flour and the quality of noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14990] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mengting Ma
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Zijun Li
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Feng Yang
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Huaixiang Wu
- Baolingbao Biology Co., Ltd. Dezhou Shandong251200China
| | - Wuyang Huang
- Institute of Agro‐Product Processing & Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement Jiangsu Academy of Agricultural Sciences Nanjing210014China
| | - Zhongquan Sui
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University Shanghai200240China
| | - Harold Corke
- Biotechnology and Food Engineering Program Guangdong Technion – Israel Institute of Technology Shantou Guangdong515063China
- Faculty of Biotechnology and Food Engineering Technion – Israel Institute of Technology Haifa3100003Israel
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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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Zha X, Sadi MS, Yang Y, Liu X, Huang N. Evaluation of the synergistic effect of acetylation and poly(acrylic acid‐co‐2‐hydroxyethyl acrylate) branches on irradiated‐cornstarch for polyester warp sizing. J Appl Polym Sci 2020. [DOI: 10.1002/app.50352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xiaochuan Zha
- National Textile Engineering Laboratory of Advanced Spinning and Weaving Production Wuhan Textile University Wuhan China
| | - Md Shak Sadi
- National Textile Engineering Laboratory of Advanced Spinning and Weaving Production Wuhan Textile University Wuhan China
| | - Yuxuan Yang
- Institute of Textiles and Clothing Hong Kong Polytechnic University Hong Kong China
| | | | - Nianhua Huang
- National Textile Engineering Laboratory of Advanced Spinning and Weaving Production Wuhan Textile University Wuhan China
- Hubei Dingxin Environmental Biomass Materials Co., Ltd. Huangshi China
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29
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Lin D, Long X, Xiao L, Wu Z, Chen H, Zhang Q, Wu D, Qin W, Xing B. Study on the functional properties and structural characteristics of soybean soluble polysaccharides by mixed bacteria fermentation and microwave treatment. Int J Biol Macromol 2020; 157:561-568. [PMID: 32339582 DOI: 10.1016/j.ijbiomac.2020.04.133] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/27/2020] [Accepted: 04/18/2020] [Indexed: 11/26/2022]
Abstract
The soybean soluble polysaccharide was prepared by mixed fermentation of lactic acid bacteria and Neurospora crassa and microwave treatment. The functional properties and structure characteristics of soybean soluble polysaccharide before and after modification were compared. Results revealed that after fermentation treatment, the content of soybean soluble polysaccharide increased to 7.09%, which was 3.16 times that of raw materials, and the microwave treatment was further increased to 7.69%. The glucose adsorption capacity, glucose dialysis retardation index and the α-amylase activity inhibition ration of soybean soluble polysaccharides increased significantly, promotes intestinal flora growth in vitro after fermentation of mixed bacteria and microwave treatment. At the same time, the analysis of monosaccharide composition and structural characteristics showed that the monosaccharide components of soybean soluble polysaccharide were redistributed after modification treatment, Scanning electron microscopy showed that modified soybean soluble polysaccharide has a larger surface area; Fourier Transform Infrared spectroscopy and X-ray Diffraction proved that the modification has slight changes in the functional groups and crystal structure of soybean soluble polysaccharide. These results suggested that okara may be a potentially inexpensive source of natural soybean soluble polysaccharide and a potential functional food ingredient.
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Affiliation(s)
- Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Xiaomei Long
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Lijuan Xiao
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Zhijun Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China.
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Baoshan Xing
- Stockbridge School of Agriculture, University of Massachusetts, Amherst, MA 01003, USA.
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30
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Hong J, Li C, An D, Liu C, Li L, Han Z, Zeng X, Zheng X, Cai M. Differences in the rheological properties of esterified total, A‐type, and B‐type wheat starches and their effects on the quality of noodles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14342] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Jing Hong
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Chaopeng Li
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Di An
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Chong Liu
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Limin Li
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Zhong Han
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xin‐An Zeng
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Xueling Zheng
- Province Key Laboratory of Cereal Resource Transformation and Utilization Henan University of Technology Zhengzhou China
- School of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Mengjie Cai
- School of Food Science and Engineering South China University of Technology Guangzhou China
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31
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Wang C, Wang J, Zhu D, Hu S, Kang Z, Ma H. Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein. Journal of Food Science and Technology 2019; 57:1301-1309. [PMID: 32180626 DOI: 10.1007/s13197-019-04164-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2019] [Accepted: 11/08/2019] [Indexed: 01/26/2023]
Abstract
The effects of dynamic ultra-high pressure homogenization (UHPH) on the structure and functional properties of whey protein were investigated in this study. Whey protein solution of 10 mg/mL (1% w/w) was prepared and processed by a laboratory scale high pressure homogenizer with different pressures (25, 50, 100, 150, 200, and 250 MPa) at an initial temperature of 25 °C. Then, the solution samples were evaluated in terms of secondary structure, sulfhydryl and disulfide bond contents, surface hydrophobicity, average particle size, solubility, foaming capacity, emulsifying activity, and thermal properties. It was found that the secondary structure of whey protein changed with the dynamic UHPH treatment. The interchange reaction between the disulfide bond and the sulfhydryl group was promoted and the surface hydrophobicity significantly increased. The functional properties of the whey protein accordingly changed. Specifically, after dynamic UHPH treatment, the average particle size of the whey protein and emulsion decreased while the solubility, the foaming capability and the emulsification stability increased significantly. The results also revealed that with the dynamic UHPH at 150 MPa, the best improvement was observed in the whey protein functional properties. The whey protein solubility increased from 63.15 to 71.61% and the emulsification stability improved from 195 to 467 min.
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Affiliation(s)
- Chunyan Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China
| | - Jianan Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China
| | - Dongyang Zhu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China
| | - Shengjie Hu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China
| | - Zhuangli Kang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China
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32
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