1
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Zhang Z, Xie X, Jia H, Le W, Xiang P. Effect of freeze-thaw treatment on the yield and quality of tiger nut oil. Food Chem X 2024; 23:101733. [PMID: 39246691 PMCID: PMC11377135 DOI: 10.1016/j.fochx.2024.101733] [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: 07/22/2024] [Revised: 08/06/2024] [Accepted: 08/11/2024] [Indexed: 09/10/2024] Open
Abstract
To investigate the effect of freeze-thaw (FT) process on the yield and quality of tiger nut oil, tiger nuts were subjected to 0-12 cycles of FT treatment. Results indicated that FT treatment ruptured the cell structure of tiger nut, resulting in an increase in oil yield. Acid value (2.09-2.42 mg KOH/g) and peroxide value (0.40-0.42 mmol/kg) increased with the number of FT cycles, but the increments were small. Likewise, slight differences in fatty acid composition and thermal properties between control and FT-treated samples were observed. FT treatment remarkably increased the bioactive components (e.g., vitamin E, sterols, chlorophyll and carotenoids) in the oil and extended the oxidation induction time from 1.2 to 5.57 h. FT treatment altered the volatile composition of tiger nut oil, increasing the relative content of heterocycles and pyrazines such as 2-methoxy-4-vinylphenol, trimethylpyrazine and tetramethylpyrazine. It was suggested that FT treatment prior to oil extraction was beneficial to improve the oil yield and quality.
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Affiliation(s)
- Zhenshan Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China
| | - Xinyi Xie
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China
| | - Huijie Jia
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China
| | - Wu Le
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China
| | - Pengfei Xiang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, PR China
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2
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Zhou T, Zhang Y, Wang Y, Liu Q, Yang Y, Qiu C, Jiao A, Jin Z. Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough. Int J Biol Macromol 2024; 279:134864. [PMID: 39163969 DOI: 10.1016/j.ijbiomac.2024.134864] [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: 06/03/2024] [Revised: 08/15/2024] [Accepted: 08/17/2024] [Indexed: 08/22/2024]
Abstract
Starch, as a critical component of dough, significantly influences quality preservation during the freezing process. In particular, the fine structure of potato (B-type) starch in frozen processing is a subject of considerable interest. This study aims to investigate the intrinsic differences of B-type starch and the impact of freeze-thaw (F/T) treatment on its molecular structure and physicochemical properties. Chain length distribution and X-ray photoelectron spectroscopy were utilized to examine the structural characteristics of natural potato starch with different granule sizes. Furthermore, the fine structure, thermal properties, and rheological properties of the isolated starches after F/T treatment were analyzed. The results indicate that potato starch with smaller particle sizes exhibits higher surface CC and PO content along with a higher proportion of very short chains (DP < 6, 8.17 %) and long B chains (DP > 25, 20.68 %). The study found that after F/T treatment, the surface of small-sized starch granules was initially damaged, exhibiting threads on the surface centered on the umbilical point. Following F/T treatment, both the crystallinity (very large (VL): 24.52-18.36 %; small (S): 17.03-16.69 %) and short-range order (VL: 2.97-2.61; S: 2.71-2.35) of starch particle size decreased. Both the amylose content (20.88-14.57 %) and ΔH (10.15-8.62 J/g) of isolated starch after freeze-thaw-treated dough exhibited a decrease to varying degrees. With the exception of the fifth cycle, small-size starch particles exhibited relatively higher G' and G" values and showed significant changes as a result of F/T treatment, demonstrating high hardness and complex viscosity. Clarifying the physicochemical properties of potato starches with different granule sizes is expected to expand their applications in frozen dough.
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Affiliation(s)
- Tongtong Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yucong Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yihui Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qing Liu
- School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212004, China
| | - Yueyue Yang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Aiquan Jiao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhengyu Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
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3
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Chen J, Zhang W, Chen Y, Li M, Liu C, Wu X. Effect of glycosylation modification on structure and properties of soy protein isolate: A review. J Food Sci 2024; 89:4620-4637. [PMID: 38955774 DOI: 10.1111/1750-3841.17181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 05/24/2024] [Accepted: 06/06/2024] [Indexed: 07/04/2024]
Abstract
Soybean protein isolate (SPI) is a highly functional protein source used in various food applications, such as emulsion, gelatin, and food packaging. However, its commercial application may be limited due to its poor mechanical properties, barrier properties, and high water sensitivity. Studies have shown that modifying SPI through glycosylation can enhance its functional properties and biological activities, resulting in better application performance. This paper reviews the recent studies on glycosylation modification of SPI, including its quantification method, structural improvements, and enhancement of its functional properties, such as solubility, gelation, emulsifying, and foaming. The review also discusses how glycosylation affects the bioactivity of SPI, such as its antioxidant and antibacterial activity. This review aims to provide a reference for further research on glycosylation modification and lay a foundation for applying SPI in various fields.
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Affiliation(s)
- Jinjing Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Wanting Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Yiming Chen
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Meng Li
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Chang Liu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
| | - Xiuli Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin, China
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4
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Wan L, Wu X, Xu P, Xing Y, Xiao S, Fu Y, Wang X. Effects of freeze-thaw cycles on the quality of Hot-dry noodles: From the moisture, starch, and protein characteristics. Food Chem 2024; 447:138996. [PMID: 38492293 DOI: 10.1016/j.foodchem.2024.138996] [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: 09/25/2023] [Revised: 01/27/2024] [Accepted: 03/09/2024] [Indexed: 03/18/2024]
Abstract
Freeze-thaw cycles (FTC) could cause damage to food during storage. The effects of different FTC on Hot-dry noodles (HDN) in terms of quality, moisture, starch, and protein characteristics were studied. This study showed that FTC decreased the texture properties and water absorption of HDN. Meanwhile, cooking loss was significantly increased after FTC. The water content of HDN was decreased and water migration was increased during FTC. In addition, results showed that FTC destroyed the order structure and increased the crystallinity of starch in HDN. Under FTC, the disulfide bond of HDN was broken, the free sulfhydryl group was increased, and the electrophoretic patterns confirmed the protein depolymerization. The microstructure also showed that the gluten network became incomplete and starch was exposed outside the substrate. This study expounded the mechanism of HDN quality deterioration during FTC, which laid a foundation for the development and improvement of frozen and freeze-thaw noodles.
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Affiliation(s)
- Liuyu Wan
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiude Wu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Peng Xu
- Wuhan Jinxiangyuan Food Co., Ltd., Wuhan 430040, China
| | - Yaonan Xing
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
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5
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Kavya M, Krishnan R, Suvachan A, Sathyan S, Tozuka Y, Kadota K, Nisha P. The art and science of porous starch: understanding the preparation method and structure-function relationship. Crit Rev Food Sci Nutr 2024:1-18. [PMID: 38768041 DOI: 10.1080/10408398.2024.2352548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/22/2024]
Abstract
Porous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate porous structure, crystalline and amorphous characteristics, and hydrophilic-hydrophobic properties stem from pore formation via physical, chemical, enzymatic, and combined synergistic methods. Porous starch offers benefits like improved gelatinization temperature, water absorption, increased surface area, tunable crystallinity, and enhanced functional properties, making it appealing for diverse food industry applications. To optimize its properties, determining the parameters governing porous structure formation is crucial. Factors such as processing conditions, starch source, and modification methods substantially impact porosity and the overall characteristics of the material. Understanding and controlling these parameters allows customization for specific applications, from pharmaceutical drug delivery systems to enhancing texture and moisture retention in food products. To date, studies shedding light on how porosity formation can be fine-tuned for specific applications are fewer. This review critically assesses the existing reports on porous starch, focusing on how preparation methods affect porosity formation, thereby influencing the product's crystallinity/hydrophilic-hydrophobic nature and overall applicability.
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Affiliation(s)
- Mohan Kavya
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Reshma Krishnan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Abhijith Suvachan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
| | - Sannya Sathyan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Yuichi Tozuka
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Kazunori Kadota
- Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - P Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Council of Scientific and Industrial Research, Trivandrum, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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6
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Liu S, Gu S, Shi Y, Chen Q. Alleviative effects of mannosylerythritol lipid-A on the deterioration of internal structure and quality in frozen dough and corresponding steamed bread. Food Chem 2024; 431:137122. [PMID: 37573742 DOI: 10.1016/j.foodchem.2023.137122] [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: 03/22/2023] [Revised: 07/17/2023] [Accepted: 08/07/2023] [Indexed: 08/15/2023]
Abstract
The effects of mannosylerythritol lipid-A (MEL-A) on the quality of frozen dough and corresponding steamed bread were investigated. The results revealed that the rheological properties of frozen dough were improved with the increment of MEL-A (0%-2.0%). Adding 1.5% and 2% MEL-A significantly reduced the moisture migration and enhanced the water-holding capacity of the frozen dough. Microstructure observation demonstrated that high levels of MEL-A enabled more starch granules to be embedded in the dough network. A series of product quality assessments illustrated that frozen dough steamed bread containing 2.0% of MEL-A had the largest specific volume (2.981 mL/g), the highest springiness (77.47%), more uniform and porous crumb structure. Moreover, MEL-A exhibited a positive effect on steamed bread's flavor profile, which was explored for the first time in this study. Hence, these results suggested that MEL-A has promising applications as a novel dough improver in the food industry.
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Affiliation(s)
- Siyu Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China
| | - Simin Gu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ying Shi
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qihe Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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7
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Wang M, Huang D, Sun Y, Chen J, Huan H, Yao G. Oxidation of sesbania gum using an octenyl succinate-esterified composite. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2022.2159976] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Mingyan Wang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS) / Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Hainan Haikou, P. R. China
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Dongfen Huang
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Yue Sun
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Jian Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS) / Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Hainan Haikou, P. R. China
| | - Hengfu Huan
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Guanglong Yao
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences (CATAS) / Key Laboratory of Crop Gene Resources and Germplasm Enhancement in Southern China, Ministry of Agriculture and Rural Affairs, Hainan Haikou, P. R. China
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8
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Zhang C, Wang SY, Wu CY, Li JJ, Zhang LZ, Wang ZJ, Liu QQ, Qian JY. Effect of melting combined with ice recrystallization on porous starch preparation: Pore-forming properties, granular morphology, functionality, and multi-scale structures. Food Res Int 2023; 174:113463. [PMID: 37986407 DOI: 10.1016/j.foodres.2023.113463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 09/05/2023] [Accepted: 09/10/2023] [Indexed: 11/22/2023]
Abstract
In this work, critical melting (CM) combined with freeze-thawing treatment (FT, freezing at -20 ℃ and -80 ℃, respectively) was used to prepare porous starch. The results showed that CM combined with the slow freezing rate (-20 ℃) can prepare porous starch with characteristics of grooves and cavities, while combined with the rapid freezing rate (-80 ℃) can prepare with holes and channels, especially after repeating FT cycles. Compared with the native counterpart, the specific surface area, pore volume, and average diameter of CMFT-prepared porous starch were significantly increased to 4.07 m2/g, 7.29 cm3/g × 10-3, and 3.57 nm, respectively. CMFT significantly increased the thermal stability of starch, in which the To, Tp, and Tc significantly increased from 63.32, 69.62, and 72.90 (native) to ∼69, 72, and 76 °C, respectively. CMFT significantly increased water and oil absorption of porous starch from 91.20 % and 72.00 % (native) up to ∼163 % and 94 %, respectively. Moreover, CMFT-prepared porous starch had a more ordered double-helical structure, which showed in the significantly increased relative crystallinity, semi-crystalline lamellae structure, and the proportion of the double helix structure of starch. The synergistic effect of melting combined with ice recrystallization can be used as an effective way to prepare structure-stabilized porous starch.
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Affiliation(s)
- Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China; Postdoctoral Mobile Station of Agriculture, College of Agriculture, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China
| | - Shi-Yi Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chu-Yun Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jing-Jing Li
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Ling-Zhi Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Zhi-Juan Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Qiao-Quan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China.
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
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9
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Tan JM, Li B, Han SY, Wu H. Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread. Food Res Int 2023; 172:113229. [PMID: 37689962 DOI: 10.1016/j.foodres.2023.113229] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 09/11/2023]
Abstract
To retard the quality deterioration of the dough during frozen storage, the effects of a compound modifier (CM) comprised of sodium stearoyl lactate, VC, and β-glucanase on the properties of the frozen dough, as well as the quality of the frozen dough steamed bread were investigated. The results revealed that CM restricted the migration of water in the dough and improved its rheological properties. Furthermore, CM minimized the deterioration of specific volume and textural properties, and prevented starch retrogradation in the frozen dough steamed bread. Moreover, the addition of CM strengthened the secondary structure of gluten protein and formed a more resilient gluten network. The microstructure of the frozen dough steamed bread showed that CM reduced the damage caused by ice crystals on the gluten network. Overall, the use of CM strengthened the gluten network and effectively delayed the quality deterioration of the frozen dough, thus is potential as an improver for frozen dough.
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Affiliation(s)
- Jin-Ming Tan
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Bing Li
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China
| | - Shuang-Yan Han
- School of Biology and Biological Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Hong Wu
- School of Food Science and Engineering, South China University of Technology/Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, China.
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10
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Zhang C, Zhang LZ, Wan KX, Wu CY, Wang ZJ, Wang SY, Liu QQ, Qian JY. Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility. Int J Biol Macromol 2023; 241:124646. [PMID: 37119897 DOI: 10.1016/j.ijbiomac.2023.124646] [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: 01/17/2023] [Revised: 03/31/2023] [Accepted: 04/24/2023] [Indexed: 05/01/2023]
Abstract
The limited and unstable interactions between potato starch (PS) and xanthan gum (XG) by simple mixing (SM) lead it difficult to induce substantial changes in starchy products. Structural unwinding and rearrangement of PS and XG by critical melting and freeze-thawing (CMFT) were used to promote PS/XG synergism, and the physicochemical, functionalities, and structural properties were investigated. Compared to "Native" and SM, CMFT promoted the formation of large clusters with a rough granular surface and wrapped by a matrix composed of released soluble starches and XG (SEM), thus making the composite more compact to thermal processes, such as the significantly decreased WSI and SP, and increased the melting temperatures. The enhanced synergism of PS/XG after CMFT effectively decreased the breakdown viscosity from ~3600 (Native) to ~300 mPa·s and increased the final viscosity from ~2800 (Native) to ~4800. CMFT significantly increased the functional properties of PS/XG composite, including water/oil absorptions and resistant starch content. CMFT caused the partial melting and loss of large packaged structures in starch (XRD, FTIR, and NMR), and the melting and the loss of crystalline structure controlled at approximately 20 % and 30 %, respectively, are the most effective for promoting PS/XG interaction.
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Affiliation(s)
- Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China; Postdoctoral Mobile Station of Agriculture, College of Agriculture, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China
| | - Ling-Zhi Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Ke-Xing Wan
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chu-Yun Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Zhi-Juan Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Shi-Yi Wang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Qiao-Quan Liu
- Key Laboratory of Crop Genetics and Physiology of Jiangsu Province, Co-Innovation Center for Modern Production Technology of Grain Crops of Jiangsu Province, Yangzhou University, Wenhui Donglu 48, Yangzhou, Jiangsu 225009, People's Republic of China.
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
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11
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Wei Q, Zhang G, Mei J, Zhang C, Xie J. Optimization of freezing methods and composition of frozen rice dough reconstituted by glutinous rice starch and gluten. Int J Biol Macromol 2023; 240:124424. [PMID: 37060979 DOI: 10.1016/j.ijbiomac.2023.124424] [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: 10/22/2022] [Revised: 03/15/2023] [Accepted: 04/08/2023] [Indexed: 04/17/2023]
Abstract
This study investigated the effects of four different freezing methods on the texture of rice dough reconstituted by glutinous rice starch and gluten, and the changes of properties of rice dough with different gluten ratios after liquid nitrogen (LF) treatment. The profiles of frozen rice dough were studied by texture analyzer, low-field NMR, SEM, FT-IR, DSC, CLSM, X-RD and RVA. Results revealed that with the slowing down of freezing rate, the damage of freezing process to starch granules and protein structure in frozen rice dough increases, resulting in the increase of damaged starch, the decrease of protein ordered structure, the change of bound water in frozen rice dough to free water, the decrease of frozen rice dough hardness and elasticity, the decrease of storage modulus (G') and the deterioration of frozen rice dough texture. The addition of gluten in frozen rice dough will increase the short-range ordered structure and crystal structure of starch, reduce the digestibility of starch, and change the viscosity characteristics of frozen rice dough. Based on the experimental results, adding 10 % gluten is more suitable for making frozen rice dough, while LF has the least effect on frozen rice dough texture.
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Affiliation(s)
- Qi Wei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Ge Zhang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Area A, No.118 Gaodong Road, Pudong New District, Shanghai 200137, China.
| | - Jun Mei
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Chenchen Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China.
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; Collaborative Innovation Center of Seafood Deep Processing, Ministry of Education, Dalian 116034, China.
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12
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Pulsed electric field-assisted esterification improves the freeze-thaw stability of corn starch gel by changing its molecular structure. Int J Biol Macromol 2023; 231:123085. [PMID: 36592854 DOI: 10.1016/j.ijbiomac.2022.12.304] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/23/2022] [Accepted: 12/26/2022] [Indexed: 01/01/2023]
Abstract
The influence of pulsed electric field (PEF) combined with octenyl succinic anhydride (OSA) on the freeze-thaw stability of corn starch gel was investigated. After five freeze-thaw cycles, the syneresis value of OSA starch treated with PEF-assisted esterification for 15 min was lower by 29.5 %, while that of OSA starch without PEF treatment was lower by 10.17 %, compared to that of native starch. Low-field nuclear magnetic resonance data showed that the introduction of OSA groups greatly increased the water-holding capacity of starch. Results from differential scanning calorimetry (DSC) and X-ray diffraction (XRD) showed that the PEF-assisted esterification markedly hindered the re-formation of the helical structure of starch during freeze-thaw cycles. Moreover, PEF-assisted esterification improved the viscoelastic properties of the starch gel. It is found that the freeze-thaw stability of the PEF-modified starch depends not only on the degree of substitution but also on the starch molecular fine structure. PEF-assisted OSA starch with a high degree of substitution, a low content of amylose, and a high content of short amylopectin chains were found to have high freeze-thaw stability. This study shows that PEF-assisted esterification is a promising technique that should be used for preserving the quality of frozen foods.
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13
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Lei X, Yu J, Hu Y, Bai J, Feng S, Ren Y. Comparative investigation of the effects of electron beam and X-ray irradiation on potato starch: Structure and functional properties. Int J Biol Macromol 2023; 236:123909. [PMID: 36871691 DOI: 10.1016/j.ijbiomac.2023.123909] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/05/2023] [Accepted: 02/27/2023] [Indexed: 03/07/2023]
Abstract
Electron beam (particle radiation) and X-ray (electromagnetic radiation) without radioisotope in the application of material modification have received increasing attention in the last decade. To clarify the effect of electron beam and X-ray on the morphology, crystalline structure and functional properties of starch, potato starch was irradiated using electron beam and X-ray at 2, 5, 10, 20 and 30 kGy, respectively. Electron beam and X-ray treatment increased the amylose content of starch. The surface morphology of starch did not change at lower doses (< 5 kGy), but starch granules were aggregated with the increase of doses. All treatments decreased crystallinity, viscosity and swelling power but increased solubility and stability properties. The effects of electron beam and X-ray on the starch had a similar trend. Unlike X-ray, electron beam destructed the crystallinity of starch to a lesser extent, thereby increasing thermal stability and freeze-thaw stability. Furthermore, X-ray irradiation at higher doses (> 10 kGy) resulted in outstanding anti-retrogradation properties of starch compared with electron beam treatment. Thus, particle and electromagnetic irradiation displayed an excellent ability to modify starch with respective specific characteristics, which expands the potential application of these irradiations in the starch industry.
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Affiliation(s)
- Xiaoqing Lei
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Jiangtao Yu
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, PR China
| | - Yayun Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Junqing Bai
- Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling, Shaanxi Province 712100, PR China
| | - Shuo Feng
- College of Innovation and Experiment, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China
| | - Yamei Ren
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi Province 712100, PR China.
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14
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Lu S, Li J, Xu M, Mu Y, Wen Y, Li H, Wang J, Sun B. The textural properties of cooked convenience rice upon repeated freeze-thaw treatments are largely affected by water mobility at grain level. Food Res Int 2023; 163:112254. [PMID: 36596165 DOI: 10.1016/j.foodres.2022.112254] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/16/2022] [Accepted: 11/26/2022] [Indexed: 12/04/2022]
Abstract
Brown rice (BR) is a promising source for convenience rice that are mostly stored frozen. However, freezing and thawing may cause deterioration in rice texture quality. To investigate how rice texture is influenced by freeze-thaw cycles, BR, the pretreated BR with partially ruptured bran layer (UER) and white rice (WR) were cooked and treated with repeated freeze-thaw cycles, with their textural properties, variations in moisture distribution and starch structure being measured. Results showed that the repeated freeze-thaw treatment induced a progressive reduction in hardness and stickiness of all cooked rice. The reduced hardness of rice could be explained by the enlarged pore size of starch inside rice under scanning electron microscopy. Moisture migration in WR was the fastest responding to multiply freeze-thaw cycles, followed by UER, while water mobility in BR was slowest. Moreover, WR, BR and UER resulted in a similar extent of amylopectin retrogradation and chains length distribution after repeated freeze-thaw cycles. It indicated similar and minor effect of starch variations on determining the texture of different rice samples against freeze-thawing. Water mobility tended to be a main factor leading to the textural difference of fully gelatinized rice samples. This study focused on the relationship between water distribution and starch retrogradation, providing a better understanding on influences of multiple freeze-thawing on textural quality of cooked rice maintaining different extents of surface layer.
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Affiliation(s)
- Shiyi Lu
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jie Li
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Minghao Xu
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yifan Mu
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yangyang Wen
- College of Chemistry and Materials Engineering, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Hongyan Li
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Jing Wang
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- Key Laboratory of Special Food Supervision Technology for State Market Regulation, School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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15
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Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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16
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Effects of natural freeze-thaw treatment on structural, functional, and rheological characteristics of starches isolated from three bitter potato cultivars from the Andean region. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107860] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Zhang C, Wang ZJ, Wan KX, Wang SY, Zhang LZ, Liu QQ, Qian JY. Enhancement of starch-hydrocolloid synergism via the construction of an interchain entanglement. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Tan YB, Wei JY, Tang YF, Ye YT, Wang L, Yang LJ, Chen ZX. Effect of Ionic and Non-Ionic Surfactants on the Pasting Characteristics and Digestive Properties of Regular and Frozen Starch for Oral Delivery. Foods 2022; 11:3395. [PMID: 36360008 PMCID: PMC9657325 DOI: 10.3390/foods11213395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/23/2022] [Accepted: 10/24/2022] [Indexed: 10/21/2023] Open
Abstract
Starch is an ideal wall material for controlled release in oral delivery systems due to its non-allergic properties, availability, and cheap price. However, because of its poor mechanical behavior and high water permeability, it is necessary to modify the amphiphilic nature of starch. Surfactants are essential components to emulsify the lyophobic food ingredients. However, the interaction of starch with emulsifiers and how they affect the pasting behavior and digestion of starch are not well understood. In this paper, surfactants, such as non-ionic Tween (TW) and ionic sodium fatty acid (NaFA), with varying hydrophobic carbon chain lengths, were selected as model amphiphiles to investigate the structural, pasting, rheological properties and in vitro digestibility of regular and frozen starch samples. The results showed that, in most cases, the addition of TW reduced the viscosity of starch. However, saturated medium-chain NaFA increased the starch viscosity and rheological modulus greatly. Both surfactants inhibited starch digestion. This paper presents a comparative investigation on the effect of ionic and non-ionic surfactant on the structure and properties of corn starch, and therefore the information is useful for structural-based formulation with starch for developing colloidal delivery systems. It is also helpful for developing functional food with controllable digestion properties.
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Affiliation(s)
| | | | | | | | | | | | - Zhong-Xiu Chen
- Molecular Food Science Laboratory, College of Food and Biology Engineering, Zhejiang Gongshang University, Hangzhou 310018, China
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19
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Zhang S, Li Q, Zhao Y, Qin Z, Zheng M, Liu H, Liu J. Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment. Food Chem X 2022; 15:100410. [PMID: 36211764 PMCID: PMC9532773 DOI: 10.1016/j.fochx.2022.100410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/21/2022] [Accepted: 08/04/2022] [Indexed: 11/25/2022] Open
Abstract
Combined ultrasonic and freeze–thaw pretreatment significantly reduced oil absorption of corn starch. The combined treatment increased the density of corn starch granules. The combined treatment increased the short-range order of cornstarch. Modified starch could be used in low-fat fried food processing industry.
This study investigated the effects of ultrasonic, freeze–thaw, and combined pretreatments on corn starch oil absorption. Low-field nuclear magnetic resonance (LF NMR) was used to study the oil absorption changes after frying of corn starch (CS) subjected to different treatments. The structural characteristics of samples were evaluated using various techniques. Scanning electron microscopy, contact angle, and particle size analysis showed that corn starch subjected to combined ultrasonic and freeze–thaw treatment generated larger, coarser particles with a denser structure. Furthermore, X-ray diffraction, Fourier transform infrared spectroscopy, and differential scanning calorimetry showed that combined treatment improved the order and thermal stability of CS molecules, thereby inhibiting oil absorption during frying. The results showed that combined ultrasonic and freeze–thaw pretreatment significantly reduced the oil absorption of corn starch before and after frying.
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20
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Peruvian Biopolymers (Sapote Gum, Tunta, and Potato Starches) as Suitable Coating Material to Extend the Shelf Life of Bananas. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02902-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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21
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Effect of annealing treatment on the physicochemical properties and enzymatic hydrolysis of different types of starch. Food Chem 2022; 403:134153. [DOI: 10.1016/j.foodchem.2022.134153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 08/07/2022] [Accepted: 09/04/2022] [Indexed: 11/17/2022]
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22
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Abedi E, Sayadi M, Pourmohammadi K. Effect of freezing-thawing pre-treatment on enzymatic modification of corn and potato starch treated with activated α-amylase: Investigation of functional properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107676] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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23
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Li J, Deng Y, Feng H, Yuan H, Fang Y, Yang Y, Hunag G. Freeze‐thawing assisted preparation of acid‐hydrolyzed starch: Microstructure and physicochemical properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202200095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Junhui Li
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
| | - Yuanhao Deng
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Hanyi Feng
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Hao Yuan
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yizhou Fang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Yunyun Yang
- Key Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province College of Life Sciences China Jiliang University Hangzhou Zhejiang 310018 P. R. China
| | - Guangrong Hunag
- Shandong (Linyi) Institute of Modern Agriculture Zhejiang University Linyi 276000 China
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24
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Shen H, Ge X, Zhang Q, Zhang X, Lu Y, Jiang H, Zhang G, Li W. Dielectric barrier discharge plasma improved the fine structure, physicochemical properties and digestibility of α-amylase enzymatic wheat starch. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102991] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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25
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Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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26
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He L, Yang Y, Ren L, Bian X, Liu X, Chen F, Tan B, Fu Y, Zhang X, Zhang N. Effects of germination time on the structural, physicochemical and functional properties of brown rice. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Lin‐yang He
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Yang Yang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Li‐kun Ren
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xin Bian
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Xiao‐fei Liu
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Feng‐lian Chen
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Bin Tan
- Academy of Science National Food and Strategic Reserves Administration Beijing 100037 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
| | - Xiu‐min Zhang
- Beijing Academy of Food Sciences Beijing 100068 China
| | - Na Zhang
- School of Food Engineering Harbin University of Commerce Harbin 150076 China
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27
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Modification of potato starch by critical melting pretreatment combined with freeze-thawing: Preparation, morphology, structure, and functionality. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113109] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Cao C, Xu J, Li X, Kong B, Wang M, He J, Liu Q. A new enzymatic method for measuring the degree of gelatinized starch in meat products. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104451] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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29
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Asiri SA, Ulbrich M, Flöter E. Effect of pre-swelling and freezing/thawing cycles on the structure of molecular, morphological, and functional properties of potato starch. J Food Biochem 2022; 46:e14080. [PMID: 35023168 DOI: 10.1111/jfbc.14080] [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: 10/23/2021] [Revised: 12/11/2021] [Accepted: 12/29/2021] [Indexed: 11/26/2022]
Abstract
This study aimed to investigate the effect of pre-swelling at 55°C for 1 hr followed by freezing-thawing cycles (PFTCs), and freezing-thawing cycles (FTCs) in the starch granules to improve the freeze-thaw stability and evaluate its impact on the molecular, morphological, and functional properties of potato starch (PS). FTCs at 1 cycle and 7 cycles were applied for both treated PS. Microscopical structure, thermal, molecular, and functional properties (i.e., swelling power, solubility, shear viscosity, and gel strength) were comprehensively analyzed. In terms of granule structures, treated PS by FTC showed a slightly affected on the surface of starch granules, while treating PS by PFTC showed an affected in the form of small cracks and holes in the outer surface of starch granules. The gelatinization enthalpy (∆Hgel ) values decreased in the treated PS compared with the native. Thus, decreasing was systemically increased with the number of applied cycles from 1- to 7-cycle. The viscosity of treated PS decreased systematically with molecular degradation or the physical modification, with remarkable reduction, particularly at a higher shear rate (150°C). Treated PS by FTC showed a clear difference (p ≤ .05) in gel values compared with the native at disintegration temperature 115°C. Finally, the degradation of the molecular properties showed significant differences between the native and treated PS either by the FTC or PFTC in molecular weight of starch and amylose without debranching and after debranching by pullulanase enzyme. PRACTICAL APPLICATIONS: Freezing is one of the standard preservation methods used for ready-to-eat products. When this type of food's exposed to more freeze-thaw cycles, the phase separation will be increased due to the increase in retrogradation of amylopectin. To avoid such changes during frozen storage, native potato starch (PS) was modified using both pre-swelling followed by freezing-thawing cycles (PFTCs) and freezing-thawing cycles (FTCs) at 1- and 7-cycle to enhance starch properties, such as swelling power, solubility, shear viscosity, and gel strength. The findings of this study might add to the theoretical understanding of modified PS and act as a guideline for modified starch manufacturing.
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Affiliation(s)
- Saeed A Asiri
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, Germany.,Department of Food and Nutrition Sciences, King Faisal University, Al Ahsa, Saudi Arabia
| | - Marco Ulbrich
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, Germany
| | - Eckhard Flöter
- Department of Food Technology and Food Chemistry, Chair of Food Process Engineering, Technische Universität Berlin, Berlin, Germany
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30
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Surojanametakul V, Udomrati S, Satmalee P. Effects of Liquid Nitrogen Deep Freezing Treatment on Rice Starch Properties. STARCH-STARKE 2022. [DOI: 10.1002/star.202100137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Vipa Surojanametakul
- Department of Food Chemistry and Physics Institute of Food and Product Development Kasetsart University Bangkok 10903 Thailand
| | - Sunsanee Udomrati
- Department of Food Chemistry and Physics Institute of Food and Product Development Kasetsart University Bangkok 10903 Thailand
| | - Prajongwate Satmalee
- Department of Food Chemistry and Physics Institute of Food and Product Development Kasetsart University Bangkok 10903 Thailand
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31
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Wang H, Wang Y, Xu K, Zhang Y, Shi M, Liu X, Chi C, Zhang H. Causal relations among starch hierarchical structure and physicochemical characteristics after repeated freezing-thawing. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107121] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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32
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Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107035] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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33
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Shen H, Xu M, Su C, Zhang B, Ge X, Zhang G, Li W. Insights into the relations between the molecular structures and physicochemical properties of normal and waxy wheat B‐starch after repeated and continuous annealing. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15302] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Meijuan Xu
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Chunyan Su
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Bo Zhang
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Xiangzhen Ge
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Guoquan Zhang
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
| | - Wenhao Li
- College of Food Science and Engineering Northwest A&F University 712100 Yangling China
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34
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Luo Y, Cheng H, Niu L, Xiao J. Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism. STARCH-STARKE 2021. [DOI: 10.1002/star.202100193] [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)
- Yunmei Luo
- School of Foods Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Hao Cheng
- Guangxi Key Laboratory of Green Processing of Sugar Resources, College of Biological and Chemical Engineering Guangxi University of Science and Technology Liuzhou 545006 China
| | - Liya Niu
- School of Foods Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
| | - Jianhui Xiao
- School of Foods Science and Engineering Jiangxi Agricultural University 1101 Zhimin Road Nanchang 330045 China
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35
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Zhang Y, Zhao X, Bao X, Xiao J, Liu H. Effects of pectin and heat-moisture treatment on structural characteristics and physicochemical properties of corn starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106664] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Yang Y, Zheng S, Li Z, Pan Z, Huang Z, Zhao J, Ai Z. Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106619] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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37
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Tu D, Ou Y, Zheng Y, Zhang Y, Zheng B, Zeng H. Effects of freeze-thaw treatment and pullulanase debranching on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes. Int J Biol Macromol 2021; 177:447-454. [PMID: 33636260 DOI: 10.1016/j.ijbiomac.2021.02.168] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 02/20/2021] [Accepted: 02/21/2021] [Indexed: 11/19/2022]
Abstract
The effects of multiple cycles of freeze-thaw treatment, combined with pullulanase debranching, on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes were investigated. The formation and melting of ice crystals during freeze-thaw treatment disrupted the crystalline structure of the starch granules, creating pores which facilitated access of pullulanase to the interior of the granules. Pullulanase debranching increased the free amylose content of the starch, which promoted the formation of starch-lipid complexes, which, in turn, increased the proportion of resistant starch and the overall resistance of the starch to digestive enzyme action. These effects increased with the number of freeze-thaw cycles, because more cycles increased both the disruption of the granule structure and the extent of pullulanase debranching. These findings provide a basis for the preparation of functional foods with low glycemic indices, which have strong potential for management of type II diabetes.
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Affiliation(s)
- Dongkun Tu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yujia Ou
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yixin Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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Zheng Y, Zhang C, Tian Y, Zhang Y, Zheng B, Zeng H, Zeng S. Effects of freeze-thaw pretreatment on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes. Food Chem 2021; 350:129231. [PMID: 33618092 DOI: 10.1016/j.foodchem.2021.129231] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2020] [Revised: 01/25/2021] [Accepted: 01/26/2021] [Indexed: 11/30/2022]
Abstract
To investigate the effects of freeze-thaw cycle pretreatment (in one cycle, frozen samples were reheated to 50 °C and then frozen at -20 °C) on the structural properties and digestibility of lotus seed starch-glycerin monostearin complexes, their complex index, crystal structure, molecular structure, micro-morphology, and digestibility were analyzed. The results showed that an appropriate number of freeze-thaw cycles facilitated the helical assembly of lotus seed starch and glycerin monostearin. Specifically, six cycles of freeze-thaw pretreatment were favorable for forming V6I-type complexes with high microcrystalline proportion. This contributed to the high stability of crystalline region and order arrangement of molecular structure. Moreover, V6I-complexes were in the form of lamellar debris in micro-morphology, and their total digestion and digestion rates were lower than those of other samples. These results were of significance for developing slowly digesting lotus seed starch-based food.
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Affiliation(s)
- Yixin Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chong Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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39
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Marboh V, Mahanta CL. Physicochemical and rheological properties and in vitro digestibility of heat moisture treated and annealed starch of sohphlang (Flemingia vestita) tuber. Int J Biol Macromol 2020; 168:486-495. [PMID: 33316343 DOI: 10.1016/j.ijbiomac.2020.12.065] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 12/06/2020] [Accepted: 12/07/2020] [Indexed: 10/22/2022]
Abstract
The effect of heat moisture treatment (HMT) and annealing (ANN) on physicochemical and rheological properties and in vitro digestibility of starch extracted from sohphlang (Flemingia vestita) was studied. Modification by HMT and ANN increased amylose content and water absorption capacity. For all modified samples, solubility, swelling power and amylose leaching progressively increased with increasing temperature (50-90 °C). Modified starches exhibited higher contents of SDS and RS and lower content of RDS as compared to native starch for both cooked and uncooked samples. The rheological properties of starch pastes were investigated by the power law model. The starch paste samples exhibited shear thinning characteristics and phase angle was closer to 0°. HMT-30 and ANN-80 exhibited greater impact on in vitro digestibility and rheological behaviour among the HMT and ANN starches, respectively. Thus, ANN and HMT could be used for modification of sohphlang starch making them suitable for application in food systems like pasta and noodles.
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Affiliation(s)
- Vegonia Marboh
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India.
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40
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Liu Y, Su C, Saleh ASM, Wu H, Zhao K, Zhang G, Jiang H, Yan W, Li W. Effect of germination duration on structural and physicochemical properties of mung bean starch. Int J Biol Macromol 2020; 154:706-713. [PMID: 32194124 DOI: 10.1016/j.ijbiomac.2020.03.146] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 01/02/2020] [Accepted: 03/16/2020] [Indexed: 01/08/2023]
Abstract
Mung bean seeds were germinated at 25 °C for 12, 24, 36, 48, 60 and 72 h. Changes in structural and physicochemical properties of mung bean starch during germination were investigated. Microscopy analysis showed germination did not change the shape of starch granules, but granules isolated from germinated mung bean starch exhibited dents surface structure compared with smooth surface of native starch. The molecular weight of starch isolated from germinated mung bean was found to be smaller than that of native ones. Although germinated mung bean showed greater crystallinity than that of native sample, the germination did not change the crystalline structure type of starch (C-type). Moreover, solubility and swelling power of starch varied depending on germination duration and testing temperature. Peak viscosity and trough viscosity slightly decreased as germination prolonged to 72 h. Furthermore, starch isolated from mung bean germinated for 12 h showed greater enthalpy (ΔH) than that of starch isolated from native sample; while, ΔH decrease as germination time prolonged from 36 to 72 h. The obtained results may help in understanding the influence of germination on functional properties of mung bean starch and choosing appropriate applications to promote utilization of mung bean starch in food industry.
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Affiliation(s)
- Yu Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Ahmed S M Saleh
- Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, 71526, Egypt
| | - Hao Wu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Kun Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Guoquan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wenjie Yan
- Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100023, China.
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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41
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Wang S, Hu X, Wang Z, Bao Q, Zhou B, Li T, Li S. Preparation and characterization of highly lipophilic modified potato starch by ultrasound and freeze-thaw treatments. ULTRASONICS SONOCHEMISTRY 2020; 64:105054. [PMID: 32173184 DOI: 10.1016/j.ultsonch.2020.105054] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 02/10/2020] [Accepted: 03/02/2020] [Indexed: 06/10/2023]
Abstract
In order to explore the potential application of combined physical treatment in producing highly lipophilic modified starch, the effects of ultrasound combined with freeze-thaw treatment on the microstructure and physicochemical properties of potato starch were investigated. The samples treated by combined treatment had the roughest structure and the oil adsorptive capacity value increased from 59.62% (native starch, NS) to 80.2% (7 cycles of ultrasound-freeze-thaw treatment starch, 7UT-FTS). Compared to NS, the crystalline type and chemical groups of modified starches did not change, but the relative crystallinity, enthalpy change, and paste viscosity decreased to varying degrees, while the gelatinization temperature increased. The digestibility of raw modified starch was higher than that of NS, but this phenomenon disappeared after gelatinization. 7UT-FTS showed better resist-digestibility than NS after encapsulating oil. Hence, this would be an efficient and environmentally friendly way to produce modified starch with safety, highly lipophilic and heat resistance.
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Affiliation(s)
- Siyu Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiaopei Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Zhu Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Qiqi Bao
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Bo Zhou
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Tuoping Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Suhong Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
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Jiang J, Zeng J, Gao H, Zhang L, Wang F, Su T, Xiang F, Li G. Effect of low temperature on the aging characteristics of a potato starch gel. Int J Biol Macromol 2020; 150:519-527. [PMID: 32057878 DOI: 10.1016/j.ijbiomac.2020.02.077] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 02/03/2020] [Accepted: 02/09/2020] [Indexed: 02/07/2023]
Abstract
In this work, the freezing curve of a potato starch gel with different concentrations was determined. The water migration, texture, microstructure and gelatinization of a potato starch gel with 8% starch concentration were studied during aging. The results showed that the freezing characteristics of the potato starch gel with different starch concentrations were quite different. NMR results showed that the relaxation time and proportion of water with different existing states (T21, T22 and T23) in the potato starch gel varied significantly under different aging temperatures. Under different aging temperatures, the texture characteristics and the gel strength of the starch gel were significantly different. The water retention of the gel was better under aging temperatures of 3 °C and -3 °C than for other gel samples. SEM and C-cell results showed that under aging temperatures of 3 °C and 0 °C, the formation of a gel network structure was accelerated, and the gel was relatively firm, with small and uniform pores and a larger pore area and number. The rapid viscosity analysis results showed that the peak viscosity, breakdown and setback of the vacuum freeze-dried gel powder changed differently under the aging temperatures.
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Affiliation(s)
- Jikai Jiang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Jie Zeng
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China.
| | - Haiyan Gao
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Lin Zhang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Fang Wang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Tongchao Su
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Fengjuan Xiang
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
| | - Guanglei Li
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan 453003, China
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Raungrusmee S, Anal AK. Effects of Lintnerization, Autoclaving, and Freeze-Thaw Treatments on Resistant Starch Formation and Functional Properties of Pathumthani 80 Rice Starch. Foods 2019; 8:foods8110558. [PMID: 31703277 PMCID: PMC6915372 DOI: 10.3390/foods8110558] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 11/02/2019] [Accepted: 11/05/2019] [Indexed: 02/07/2023] Open
Abstract
The objective of this study was to assess the effects of lintnerization, autoclaving, lintnerization followed by autoclaving, and freeze thawing treatments on the production of resistant starch from Pathumthani 80 (RD 31) rice. The produced resistant starch was further evaluated for some important physicochemical properties including pasting properties, swelling behavior, digestibility, water holding capacity, and functional properties including glycemic index and antioxidant properties. The lintnerization treatment and autoclaving significantly (p ˂ 0.05) increased resistant starch content to 64% (w/w) and gave the lowest glycemic index (46.12%). The lintnerization followed by autoclaving treatment significantly increased the solubility and water holding capacity, reduced the swelling power, and disrupted the crystalline structure of the starch granules. The native rice starch with autoclave treatment exhibited the highest swelling power among the samples, while the acid hydrolyzed starch was followed by autoclave treatment showing the lowest swelling power (1 g/g) at 90 °C. Fourier transform infrared analysis revealed the modified structures and bonding of the starch materials with the shifting of C=O stretch. However, the antioxidant properties and pasting properties were observed to decrease with the lintnerization, autoclaving, and freeze-thawing treatment of the native starch. The highly resistant starch content and low glycemic index value of the autoclaved RD 31 starch indicates the potential of the resistant starch’s application for the formulation of functional foods targeting the diabetic population.
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