1
|
Morris A, Boeneke C, Prinyawiwatkul W, King JM. Use of rice flour to produce plant-based yogurt alternatives. J Food Sci 2024. [PMID: 39363216 DOI: 10.1111/1750-3841.17331] [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: 08/05/2024] [Revised: 08/07/2024] [Accepted: 08/22/2024] [Indexed: 10/05/2024]
Abstract
Plant-based yogurt alternatives (YAs) are in demand due to the societal prevalence of milk sensitivities and allergies and some consumers abstaining from animal-derived products. Producing rice flour YAs has considerable potential because rice flour is hypoallergenic, more economical compared to plant milks, and there are no commercial rice-based YAs. A new higher protein variety of rice was developed, Frontière, which is sold as both brown and white rice. Therefore, the overall goals of this study were (1) to compare physicochemical properties of YAs from Frontière brown (Frontière brown rice flour [FBRF]) and white (Frontière white rice flour [FWRF]) high-protein rice flours to regular protein level rice flours and (2) to evaluate the sensory quality of Frontière YAs compared to commercial plant-based oat yogurt. Rice flours were fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus (a probiotic) to produce FBRF- and FWRF-YAs. A consumer study was conducted to compare FBRF- and FWRF-YAs to a commercially available oat-based YA. Consumers rated the YAs using 9-point hedonic and just-about-right (JAR) scales. Protein, fat, and ash levels were greater, whereas starch levels and peak viscosities were lower for BRFs than for WRFs. The use of BRF resulted in longer fermentation times but higher bacteria counts for YAs. FWRF-YA was preferred in terms of overall flavor and liking, sweetness, and tartness. Purchase intent (PI) for FWRF-YA increased 2.6 times after providing a health claim. This research showed that rice flour can be used to produce YAs with probiotic counts above the minimum recommended, which provides added health benefits for consumers. PRACTICAL APPLICATION: This research provides a possible new use of Frontière high-protein rice flour to produce plant-based yogurts. This will help the rice industry by adding value, and those who are vegan, allergic to casein, or lactose-intolerant will have another option for a plant-based yogurt. Moreover, the greater levels of probiotic bacteria found in the brown rice flour YAs can potentially provide greater health benefits, making brown rice flour a better choice for making rice-based YAs.
Collapse
Affiliation(s)
- Anita Morris
- School of Nutrition and Food Sciences, LSU Agriculture Center, Baton Rouge, Louisiana, USA
| | - Charles Boeneke
- School of Nutrition and Food Sciences, LSU Agriculture Center, Baton Rouge, Louisiana, USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, LSU Agriculture Center, Baton Rouge, Louisiana, USA
| | - Joan M King
- School of Nutrition and Food Sciences, LSU Agriculture Center, Baton Rouge, Louisiana, USA
| |
Collapse
|
2
|
Zuo Z, Zhang M, Li T, Zhang X, Wang L. Quality control of cooked rice: Exploring physicochemical changes of the intrinsic component in production. Food Chem 2024; 463:141295. [PMID: 39340909 DOI: 10.1016/j.foodchem.2024.141295] [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: 05/29/2024] [Revised: 09/10/2024] [Accepted: 09/12/2024] [Indexed: 09/30/2024]
Abstract
Sensory deterioration exists in marketed cooked rice. The migration and interaction of intrinsic components occur under multiple conditions in each industrial production process and cause relevant physicochemical changes in cooked rice. This review aims to establish a scientific knowledge system of intrinsic component transition and migration in cooked rice kernel during processing to solve qualitative deficiencies in cooked rice products. The main influencing factors of intrinsic component structural change in cooked rice and the quality control points that should be considered are summarized. Further studies are needed to establish proper evaluation standards for cooked rice products to meet the growing consumer demands.
Collapse
Affiliation(s)
- Zhongyu Zuo
- School of Food Science and Technology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China
| | - Ming Zhang
- School of Food Science and Technology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China
| | - Ting Li
- School of Food Science and Technology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China
| | - Xinxia Zhang
- School of Food Science and Technology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China.
| | - Li Wang
- School of Food Science and Technology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China; National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China; State Key Laboratory of Food Science and Resources, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Lihu Avenue 1800, Wuxi 214122, China.
| |
Collapse
|
3
|
Liu C, Liu S, Li R, Zhang X, Chang X. A mechanistic study of chestnut starch retrogradation and its effects on in vitro starch digestion. Int J Biol Macromol 2024; 276:133803. [PMID: 38996890 DOI: 10.1016/j.ijbiomac.2024.133803] [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: 02/15/2024] [Revised: 05/16/2024] [Accepted: 07/09/2024] [Indexed: 07/14/2024]
Abstract
Starch retrogradation is a mechanism that is associated with the quality of starch-based food products. A thorough understanding of chestnut starch retrogradation behavior plays an important role in maintaining the quality of chestnut foods during processing and storage. In this study, we investigated the effects of storage time on the structural properties and in vitro digestibility of gelatinized chestnut starch by using X-ray diffraction (XRD), Fourier transform infrared (FTIR) spectroscopy, and solid-state 13C nuclear magnetic resonance (NMR). The results showed that the long-range crystallinity and short-range molecular order of retrograded chestnut starch first rapidly increased from 3 h to 3 d and then decreased from 3 d to 7 d, followed by a slight increase from 7 d to 14 d with retrogradation. With the extension of storage time at 4 °C, there were generally obvious increases in single and double helical structures, which were stacked into long-term ordered structure, resulting in increased enthalpy changes as detected by differential scanning calorimetry spectroscopy (DSC) and reduction of the digestion rate of retrograded chestnut starch. Overall, this study may provide important implications for manipulating and improving the quality of chestnut foods.
Collapse
Affiliation(s)
- Chang Liu
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China.
| | - Suwen Liu
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China
| | - Runfeng Li
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China
| | - Xixun Zhang
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China; Engineering Research Center of Chestnut Industry Technology of Ministry of Education, Hebei Key Laboratory of Active Components and Functions in Natural Products, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China
| | - Xuedong Chang
- College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao 066004, Hebei, China
| |
Collapse
|
4
|
Wang Y, Han T, Liu T, Sun L, Dou B, Xin J, Zhang N. New insights into starch, lipid, and protein interactions - Colon microbiota fermentation. Carbohydr Polym 2024; 335:122113. [PMID: 38616083 DOI: 10.1016/j.carbpol.2024.122113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/20/2024] [Accepted: 03/29/2024] [Indexed: 04/16/2024]
Abstract
Starch, lipids, and proteins are essential biological macromolecules that play a crucial role in providing energy and nutrition to our bodies. Interactions between these macromolecules have been shown to impact starch digestibility. Understanding and controlling starch digestibility is a key area of research. Investigating the mechanisms behind the interactions of these three components and their influence on starch digestibility is of significant practical importance. Moreover, these interactions can result in the formation of resistant starch, which can be fermented by gut microbiota in the colon, leading to various health benefits. While current research has predominantly focused on the digestive properties of starch in the small intestine, there is a notable gap in understanding the colonic microbial fermentation phase of resistant starch. The benefits of fermentation of resistant starch in the colon may outweigh its glucose-lowering effect in the small intestine. Thus, it is crucial to study the fermentation behavior of resistant starch in the colon. This paper investigates the impact of interactions among starch, lipids, and proteins on starch digestion, with a specific focus on the fermentation phase of indigestible carbohydrates in the colon. Furthermore, valuable insights are offered for guiding future research endeavors.
Collapse
Affiliation(s)
- Yan Wang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianyu Han
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Tianjiao Liu
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Lirui Sun
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Boxin Dou
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China
| | - Jiaying Xin
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China; State Key Laboratory for Oxo Synthesis & Selective Oxidation, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, PR China
| | - Na Zhang
- Key Laboratory for Food Science & Engineering, Harbin University of Commerce, Harbin 150076, PR China.
| |
Collapse
|
5
|
Zheng L, San Y, Xing Y, Regenstein JM. Rice proteins: A review of their extraction, modification techniques and applications. Int J Biol Macromol 2024; 268:131705. [PMID: 38643916 DOI: 10.1016/j.ijbiomac.2024.131705] [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: 02/25/2024] [Revised: 04/09/2024] [Accepted: 04/18/2024] [Indexed: 04/23/2024]
Abstract
Rice protein is highly nutritious and easy to digest and absorb. Its hydrolyzed peptides have significant effects on lowering blood pressure and cholesterol. First, a detailed and comprehensive explanation of rice protein extraction methods was given, and it was found that the combination of enzymatic and physical methods could improve the extraction rate of rice protein, but it was only suitable for laboratory studies. Second, the methods for improving the functional properties of rice protein were introduced, including physical modification, chemical modification, and enzymatic modification. Enzymatic modification of the solubility of rice protein to improve its functional properties has certain limitations due to the low degree of hydrolysis, the long time required, the low utilization of the enzyme, and the possible undesirable taste of the product. Finally, the development and utilization of rice protein was summarized and the future research direction was suggested. This paper lists the advantages and disadvantages of various extraction techniques, points out the shortcomings of existing extraction techniques, aims to fill the gap in the field of rice protein extraction, and then provides a possible improvement method for the extraction and development of rice protein in the future.
Collapse
Affiliation(s)
- Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Guoru Biotechnology Ltd., Harbin, Heilongjiang 150036, China.
| | - Yue San
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuejiao Xing
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| |
Collapse
|
6
|
Cai S, Su Q, Zhou Q, Duan Q, Huang W, Huang W, Xie X, Chen P, Xie F. Purple rice starch in wheat: Effect on retrogradation dependent on addition amount. Int J Biol Macromol 2024; 268:131788. [PMID: 38657931 DOI: 10.1016/j.ijbiomac.2024.131788] [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: 11/22/2023] [Revised: 03/25/2024] [Accepted: 04/21/2024] [Indexed: 04/26/2024]
Abstract
While individual starch types may not possess the ideal gelatinization and retrogradation properties for specific applications, the amalgamation of multiple starch varieties might bestow desirable physicochemical properties upon resulting starch-based products. This study explored the impact of incorporating purple rice starch (PRS), as a novel starch variant (up to 15 % PRS), on the gelatinization and retrogradation (within 14 days) of regular wheat starch (WS). Rheological and texture assessments demonstrated that the introduction of PRS diminished the viscoelasticity and hardness of fresh WS paste. Additionally, in the case of retrograded WS pastes stored at 4 °C for 1-14 days, the incorporation of 10 % or 15 % PRS effectively retarded the reduction in transparency and significantly reduced hardness, retrogradation degree, the ratio of absorbance at 1047/1017 cm-1, and relative crystallinity. Notably, 10 % PRS results in a more pronounced effect. Conversely, 5 % PRS induced an opposing impact on retrograded WS post-storage. Moreover, scanning electron microscopy revealed that as the proportion of PRS increased, the microstructure of gelatinized WS-PRS closely resembled that of pure PRS. In conclusion, the diverse effects of varying PRS proportions on WS alter the texture and characteristics of starch-based foods, underscoring the potential of starch blending for improved applications.
Collapse
Affiliation(s)
- Shuqing Cai
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qiqi Su
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qian Zhou
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qingfei Duan
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Weijuan Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Wei Huang
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xiuping Xie
- Guangxi Rongshui Yuanbaoshan Miao Run Special Liquor Industry Co., Ltd, Liuzhou 545399, China
| | - Pei Chen
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom
| |
Collapse
|
7
|
Carvajal-Mena N, Tabilo-Munizaga G, Pérez-Won M, Herrera-Lavados C, Moreno-Osorio L. Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins. Food Res Int 2024; 179:114035. [PMID: 38342515 DOI: 10.1016/j.foodres.2024.114035] [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: 10/12/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 02/13/2024]
Abstract
This study evaluated the influence of starch-protein interactions on the chemical properties and digestibility of a 3D-printed gel based on salmon by-product protein. Changes in the starch-protein interactions of the stable cornstarch (CS, 15%) and salmon protein isolate (SPI, 4%-12%) printable gels during the in vitro gastrointestinal digestion process were studied by principal component analysis. Protein-rich printed gels increased resistant starch content by 18.05%. Changes in chemical properties and the starch-protein concentration of the gels during the digestion process were highly correlated. The CS-SPI gels in the gastric and intestinal phases exhibited lower α-helix/β-sheet ratio and fluorescence intensity values, whereas surface hydrophobicity increased. This resulted in more ordered structures with a high level of molecular interaction that inhibited enzymatic hydrolysis. This study provides crucial information about the transformations of starch-protein interactions during the digestibility of 3D-printed food matrices as an alternative source of nutrients with a high nutritional quality.
Collapse
Affiliation(s)
- Nailín Carvajal-Mena
- Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
| | - Gipsy Tabilo-Munizaga
- Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
| | - Mario Pérez-Won
- Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
| | - Carolina Herrera-Lavados
- Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
| | - Luis Moreno-Osorio
- Department of Basic Sciences, Faculty of Scinces, Universidad del Bío-Bío, Avda. Andrés Bello 720, Chillán, Chile.
| |
Collapse
|
8
|
Xiang M, Cheng Z, Chen Y, Qiao D, Zhao S, Xi G, Wang Q, Zhang B. Including protein hydrolysates during thermal processing mitigates the starch digestion of resulted starch-based binary matrix. Int J Biol Macromol 2024; 258:128976. [PMID: 38145694 DOI: 10.1016/j.ijbiomac.2023.128976] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 12/11/2023] [Accepted: 12/20/2023] [Indexed: 12/27/2023]
Abstract
Staple foods with starch and protein components are usually consumed after thermal processing. To date, how including protein hydrolysates (with varied hydrolysis degrees) tailors the structure and digestion features of starch-based matrix with thermal processing has not yet been sufficiently understood. Here, corn starch (CS), soy protein isolate (SPI), and soy protein isolate hydrolysates (SPIH) with different hydrolysis time (5-60 min) were used to prepare starch-based binary matrices. With the addition of SPI or SPIH during thermal processing, the resultant binary systems exhibited higher thermal stability (breakdown visibility was increased by 1.9-10.8 times), denser networks, and fewer short-range orders (R995/1022 was decreased by up to 15.3 %). These structural changes allowed an inhibited starch digestion within the binary system, especially with increased SPI or SPIH content. Compared with CS, the content of resistant starch (RS) for CS-SPI binary complex (10:3 w/w) increased from 9.89 % to 16.69 %. Compared to SPI, SPIH inclusion displayed a stronger inhibitory effect on starch digestion since the reduced molecule size of SPIH probably enhanced its interplays with starch or amylase. For instance, the 10:3 w/w starch-SPIH 60 binary matrix possessed the highest RS content (19.07 %).
Collapse
Affiliation(s)
- Mengqian Xiang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Zihang Cheng
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China; Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yanyu Chen
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China
| | - Siming Zhao
- Group for Cereals and Oils Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gaolei Xi
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Qiuling Wang
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| |
Collapse
|
9
|
Zhang Y, Liu X, Yu J, Fu Y, Liu X, Li K, Yan D, Barba FJ, Ferrer E, Wang X, Zhou J. Effects of Wheat Oligopeptide on the Baking and Retrogradation Properties of Bread Rolls: Evaluation of Crumb Hardness, Moisture Content, and Starch Crystallization. Foods 2024; 13:397. [PMID: 38338532 PMCID: PMC10855756 DOI: 10.3390/foods13030397] [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: 01/02/2024] [Revised: 01/16/2024] [Accepted: 01/23/2024] [Indexed: 02/12/2024] Open
Abstract
Delaying the deterioration of bakery goods is necessary in the food industry. The objective of this study was to determine the effects of wheat oligopeptide (WOP) on the qualities of bread rolls. The effects of WOP on the baking properties, moisture content, and starch crystallization of rolls during the storage process were investigated in this study. The results showed that WOP effectively improved the degree of gluten cross-linking, thereby improving the specific volume and the internal structure of rolls. The FTIR and XRD results showed that the addition of WOP hindered the formation of the starch double helix structure and decreased its relative crystallinity. The DSC results revealed a decrease in the enthalpy change (ΔH) from 0.812 to 0.608 J/g after 7 days of storage with 1.0% WOP addition, further indicating that WOP reduced the availability of water for crystal lattice formation and hindered the rearrangement of starch molecules. The addition of WOP also improved the microstructure of the rolls that were observed using SEM analysis. In summary, WOP is expected to be an effective natural additive to inhibit starch staling and provide new insights into starchy food products.
Collapse
Affiliation(s)
- Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Junbo Yu
- Chinese Cereals and Oils Association, Beijing 100032, China;
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Xiangjun Liu
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Ku Li
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Dongfang Yan
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China; (X.L.); (K.L.); (D.Y.)
| | - Francisco J. Barba
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
| | - Emlia Ferrer
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; (Y.Z.); (X.L.); (Y.F.)
| | - Jianjun Zhou
- Research Group in Innovative Technologies for Sustainable Food (ALISOST), Nutrition, Food Science and Toxicology Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot, 46100 València, Spain; (F.J.B.); (E.F.)
| |
Collapse
|
10
|
Zhu Z, Sun C, Wang C, Mei L, He Z, Mustafa S, Du X, Chen X. The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types. Int J Biol Macromol 2024; 255:128213. [PMID: 37989032 DOI: 10.1016/j.ijbiomac.2023.128213] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 10/26/2023] [Accepted: 11/15/2023] [Indexed: 11/23/2023]
Abstract
The effects of soy protein isolate hydrolysate (SPIH) on the physicochemical properties and digestive characteristics of three starch types (wheat, potato, and pea) were investigated. Fourier-transform infrared spectroscopy and molecular dynamics simulations showed that hydrogen bonds were the driving force of the interaction between SPIH and starch. Furthermore, the SPIH was predicted to preferentially bind to the terminal region of starch using molecular dynamics simulations. Compared to pure starch, adding 20 % SPIH to wheat starch, potato starch, and pea starch, the content of resistant starch increased by 39.71 %, 125.66 % and 37.83 %, respectively. Both the radial distribution function (RDF) and low field-nuclear magnetic resonance (LF-NMR) showed that SPIH reduced the flow of water molecules in starch, indicating that SPIH competed with starch for water molecules. Multiple characterization experiments and molecular dynamics simulations confirmed that the anti-digestibility mechanism of SPIH on natural starches with different crystal types could be attributed to the interaction between starch and SPIH, which decreased the catalytic efficiency of amylase. This study clarified the anti-digestibility mechanism of SPIH on natural starches, which provides new insights into the production of low-glycemic index foods for the diabetic population.
Collapse
Affiliation(s)
- Zhijie Zhu
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Chengyi Sun
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Caihong Wang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Liping Mei
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Zhaoxian He
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Saddam Mustafa
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Xianfeng Du
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
| | - Xu Chen
- Key Laboratory of Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Agricultural University, Hefei, China; Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei, China.
| |
Collapse
|
11
|
Zhao K, Jia Z, Hou L, Xiao S, Yang H, Ding W, Wei Y, Wu Y, Wang X. Study on physicochemical properties and anti-aging mechanism of wheat starch by anionic polysaccharides. Int J Biol Macromol 2023; 253:127431. [PMID: 37838130 DOI: 10.1016/j.ijbiomac.2023.127431] [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: 06/30/2023] [Revised: 08/24/2023] [Accepted: 10/11/2023] [Indexed: 10/16/2023]
Abstract
The anti-aging effects of two anionic polysaccharides AG (sodium alginate)/SSPS (soluble soybean polysaccharide) and WS (wheat starch) were evaluated, and their different mechanisms were explored. The rheological properties, gelatinization properties and aging properties were characterized. The addition of AG and SSPS changed the gelatinization parameters of WS, decreased the peak viscosity, breakdown viscosity and setback viscosity, and enhanced the fluidity of the gel system. Additionally, the starch molecular orderliness experiment showed that the relative crystallinity of starch gels decreased with the increase in AG and SSPS concentrations, indicating that the rearrangement of amylopectin was disturbed, which inhibited the cross-linking of starch molecules. The water state analysis showed that the hydrophilicity of AG and SSPS and their interactions with starch molecules influenced the relaxation behavior of water protons in the gel system in a concentration-dependent manner. In conclusion, the addition of AG and SSPS could significantly inhibit the aging of WS gels, probably due to the competition effect of AG and SSPS on water and the interaction with starch molecules. The present study results would provide new theoretical insights into WS-based food research.
Collapse
Affiliation(s)
- Kaifeng Zhao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Ziyang Jia
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Lili Hou
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Shensheng Xiao
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Heng Yang
- Angel Yeast Co., Ltd., 168 Chengdong Avenue, Yichang, Hubei, China
| | - Wenping Ding
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yanmei Wei
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China
| | - Yan Wu
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| | - Xuedong Wang
- Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China; Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China.
| |
Collapse
|
12
|
Wan L, Wang X, Liu H, Xiao S, Ding W, Pan X, Fu Y. Retrogradation inhibition of wheat starch with wheat oligopeptides. Food Chem 2023; 427:136723. [PMID: 37385058 DOI: 10.1016/j.foodchem.2023.136723] [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: 10/18/2022] [Revised: 06/18/2023] [Accepted: 06/23/2023] [Indexed: 07/01/2023]
Abstract
Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied. Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior. WOP improved the water holding capacity, inhibited swelling power, and reduced the hardness of WS gels, which decreased from 1200 gf to 800 gf compared with the control after 30 days storage. Meanwhile, the water migration of WS gels were also reduced with WOP incorporation. The relative crystallinity of WS gel with 1% WOP was reduced by 13.3%, and the pore size and the microstructure of gels was improved with WOP. Besides, the short-range order degree reached the lowest value with 1% WOP. In conclusion, this study explained the interaction between WOP and WS, which was beneficial to the application of WOP in WS-based food.
Collapse
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
| | - 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
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiuyun Pan
- Yiyantang (Yingcheng) Healthy Salt Manufacturing Co. LTD, Yingcheng 432400, 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.
| |
Collapse
|
13
|
Shi H, Ding C, Yuan J. Effect and Mechanism of Soluble Starch on Bovine Serum Albumin Cold-Set Gel Induced by Microbial Transglutaminase: A Significantly Improved Carrier for Active Substances. Foods 2023; 12:4313. [PMID: 38231786 DOI: 10.3390/foods12234313] [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: 10/24/2023] [Revised: 11/17/2023] [Accepted: 11/25/2023] [Indexed: 01/19/2024] Open
Abstract
Soluble starch (SS) could significantly accelerate the process of bovine serum albumin (BSA) cold-set gelation by glucono-δ-lactone (GDL) and microbial transglutaminase (MTGase) coupling inducers, and enhance the mechanical properties. Hardness, WHC, loss modulus (G″) and storage modulus (G') of the gel increased significantly, along with the addition of SS, and gelation time was also shortened from 41 min (SS free) to 9 min (containing 4.0% SS); the microstructure also became more and more dense. The results from FTIR, fluorescence quenching and circular dichroism (CD) suggested that SS could bind to BSA to form their composites, and the hydrogen bond was probably the dominant force. Moreover, the ability of SS to bind the original free water in BSA gel was relatively strong, thereby indirectly increasing the concentration of BSA and improving the texture properties of the gel. The acceleration of gelling could also be attributed to the fact that SS reduced the negative charge of BSA aggregates and further promoted the rapid formation of the gel. The embedding efficiency (EE) of quercetin in BSA-SS cold-set gel increased from 68.3% (SS free) to 87.45% (containing 4.0% SS), and a controlled-released effect was detected by simulated gastrointestinal digestion tests. The work could put forward new insights into protein gelation accelerated by polysaccharide, and provide a candidate for the structural design of new products in the food and pharmaceutical fields.
Collapse
Affiliation(s)
- Haoting Shi
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Changsheng Ding
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Jianglan Yuan
- Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China
| |
Collapse
|
14
|
Li W, Sun S, Gu Z, Cheng L, Li Z, Li C, Hong Y. Effect of protein on the gelatinization behavior and digestibility of corn flour with different amylose contents. Int J Biol Macromol 2023; 249:125971. [PMID: 37494995 DOI: 10.1016/j.ijbiomac.2023.125971] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/06/2023] [Accepted: 07/22/2023] [Indexed: 07/28/2023]
Abstract
The effects of endogenous proteins on the gelatinization behavior and digestibility of waxy corn flour (WCF), normal corn flour (NCF) and high amylose corn flour (HCF) were systematically investigated. Microscopic characteristics showed that the proteins surrounded multiple starch granules, which led to an increase in the particle size of the corn flour, but no significant change in the relative crystallinity. Small angle x-ray scattering experiments during pasting revealed that the starch granules of NCF remained compact, while WCF and HCF were relatively loose. Carbon-13 nuclear magnetic resonance spectroscopy (13C NMR) showed that the proteins retained the helical structure of starch allowing NCF to have a higher Resistant starch(RS) content. The presence of protein led to a decrease in swelling power, viscosity, and in vitro digestibility of starch, and a noticeable increase in gelatinization temperature and thermal stability. RS increased most significantly in NCF from 3.86 % to 15.27 %. The effect of protein on the water activity of starch with different amylose contents after pasting was also inconsistent. This study will contribute to the understanding of the interaction between starch and protein in corn flours with different amylose contents and contribute to the development of corn flours.
Collapse
Affiliation(s)
- Wendong Li
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Shenglin Sun
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Zhengbiao Gu
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Li Cheng
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Zhaofeng Li
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Caiming Li
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China
| | - Yan Hong
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Wuxi 214122, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi 214122, Jiangsu Province, China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, China.
| |
Collapse
|
15
|
Wu C, Gong X, Zhang J, Zhang C, Qian JY, Zhu W. Effect of rice protein on the gelatinization and retrogradation properties of rice starch. Int J Biol Macromol 2023:125061. [PMID: 37247715 DOI: 10.1016/j.ijbiomac.2023.125061] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 05/31/2023]
Abstract
In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage. The increased RP addition decreased the viscosity and gelatinization enthalpy of the mixtures but caused an upward trend in the gelatinization temperature, indicating that protein hampers the process of starch gelatinization. Furthermore, RP addition reduced gel hardness, decreased retrogradation enthalpy and crystallization rate constant, but increased Avrami exponent upon RS retrogradation. RP addition also facilitated the mobility of water molecules, weakened the conversion from bound water to free water in the gels, and moderately increased the uniformity and thickness of gel shape. In summary, RP had a dose-dependent effect on the gelatinization and retrogradation behavior of RS, although the anti-retrogradation concentration effect strongly weakened at protein levels exceeding 12 %. It is noteworthy, that excessive RP addition resulted in disulfide bond formation, which increased gel strength and network structure but reduced the ability of RP to facilitate water molecule mobility and restrict water migration, ultimately reducing its anti-retrogradation capability. This phenomenon can be partially attributed to spontaneous protein-protein interaction caused by excessive protein addition, replacing the starch-protein interaction.
Collapse
Affiliation(s)
- Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Fucheng Road 11, Beijing 100048, People's Republic of China
| | - Xin Gong
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, 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.
| | - Wenzheng Zhu
- School of Tourism and Cuisine, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| |
Collapse
|
16
|
Zhang S, Zhu S, Zhong F, Huang D, Chen X, Li Y. Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix. Int J Biol Macromol 2023:124909. [PMID: 37230453 DOI: 10.1016/j.ijbiomac.2023.124909] [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: 02/23/2023] [Revised: 05/12/2023] [Accepted: 05/13/2023] [Indexed: 05/27/2023]
Abstract
This study aimed to compare the effect of various exogenous proteins on wheat starch (WS) digestion and assess the relevant mechanisms based on the distribution behaviors of exogenous proteins in the starch matrix. Rice protein (RP), soy protein isolate (SPI), and whey protein isolate (WPI) all effectively suppressed the rapid digestion of WS but with different modes. RP increased the slowly digestible starch content, while SPI and WPI increased the resistant starch content. Fluorescence images showed that RP aggregated and competed for effective space with starch granules, while SPI and WPI formed continuous network structures among the starch matrix. These distribution behaviors endowed different reductions in starch digestion by influencing the gelatinization and ordered structure of starch. Pasting and water mobility results suggested all exogenous proteins inhibited the water migration and swelling of starch. Simultaneously, X-ray diffraction and Fourier transform infrared spectroscopy analysis showed that exogenous proteins improved the ordered structures of starch. RP had a more significant effect on the long-term ordered structure, while SPI and WPI had a more effective effect on the short-term ordered structure. These findings will enrich the theory of exogenous protein inhibiting starch digestion and inspire the applications in low-glycemic index food.
Collapse
Affiliation(s)
- Shuhan Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Song Zhu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Dejian Huang
- Department of Food Science and Technology, National University of Singapore, 117542 Singapore, Singapore
| | - Xuemei Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Function Food, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
17
|
Xu H, Hao Z, Gao J, Zhou Q, Li W, Liao X, Zheng M, Zhou Y, Yu Z, Song C, Xiao Y. Complexation between rice starch and cellulose nanocrystal from black tea residues: Gelatinization properties and digestibility in vitro. Int J Biol Macromol 2023; 234:123695. [PMID: 36801275 DOI: 10.1016/j.ijbiomac.2023.123695] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2022] [Revised: 02/05/2023] [Accepted: 02/11/2023] [Indexed: 02/18/2023]
Abstract
In this work, cellulose nanocrystal (CNC) was extracted from black tea waste and its effects on the physicochemical properties of rice starch were explored. It was revealed that CNC improved the viscosity of starch during pasting and inhibited its short-term retrogradation. The addition of CNC changed the gelatinization enthalpy and improved the shear resistance, viscoelasticity, and short-range ordering of starch paste, which meant that CNC made the starch paste system more stable. The interaction of CNC with starch was analyzed using quantum chemistry methods, and it was demonstrated that the hydrogen bonds were formed between starch molecules and the hydroxyl groups of CNC. In addition, the digestibility of starch gels containing CNC was significantly decreased because CNC could dissociate and act as an inhibitor of amylase. This study further expanded the understanding of the interactions between CNC and starch during processing, which could provide a reference for the application of CNC in starch-based foods and the development of functional foods with a low glycemic index.
Collapse
Affiliation(s)
- Huajian Xu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zongwei Hao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Junwei Gao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Qianxin Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Weixiao Li
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Xiangxin Liao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Mingming Zheng
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China; Huzhou city Linghu Xinwang Chemical Co. Ltd., China
| | - Yibin Zhou
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China
| | - Zhenyu Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Chuankui Song
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| | - Yaqing Xiao
- State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China.
| |
Collapse
|
18
|
Luo K, Kim YR. Modulation of the self-assembly kinetics and digestibility of type 3 resistant starch particles by co-crystallization with amino acid. Food Chem 2023; 419:136008. [PMID: 37004367 DOI: 10.1016/j.foodchem.2023.136008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 03/01/2023] [Accepted: 03/20/2023] [Indexed: 04/01/2023]
Abstract
The effect of eight different l-amino acids (L-AA) on type-3 resistant starch particles (rSPs) derived from short chain glucan (SCG) was investigated. The L-AA were categorized based on their charge and polarity. The results reveal that positively charged L-AA, such as lysine and arginine, decreased the nucleation and growth rate of rSPs, while non-charged L-AA have negligible effects. Negatively charged L-AA, such as glutamic acid and aspartic acid, had a significant impact on the morphology and crystallinity of the rSPs, resulting in particle size of around 3 μm and crystallinity of around 35%. This implies that charged L-AA influence the arrangement of SCG double helices in the particles. Furthermore, the complexation of SCG with charged L-AA reduced the level of RS in rSPs, indicating that L-AA could be useful in modulating the physical properties and digestibility of rSPs.
Collapse
Affiliation(s)
- Ke Luo
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province 266003, China; Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, South Korea
| | - Young-Rok Kim
- Institute of Life Science and Resources & Department of Food Science and Biotechnology, Kyung Hee University, Yongin 17104, South Korea.
| |
Collapse
|
19
|
Xie Q, Liu X, Liu H, Zhang Y, Xiao S, Ding W, Lyu Q, Fu Y, Wang X. Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch. Int J Biol Macromol 2023; 229:363-371. [PMID: 36581041 DOI: 10.1016/j.ijbiomac.2022.12.253] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2022] [Revised: 12/20/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022]
Abstract
The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.
Collapse
Affiliation(s)
- Qianran Xie
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xiaorong Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hongyan Liu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yuting Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Shensheng Xiao
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qingyun Lyu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Yang Fu
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| | - Xuedong Wang
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
| |
Collapse
|
20
|
Tang T, Wu N, Tang S, Xiao N, Jiang Y, Tu Y, Xu M. Industrial Application of Protein Hydrolysates in Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:1788-1801. [PMID: 36692023 DOI: 10.1021/acs.jafc.2c06957] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Protein hydrolysates, which may be produced by the protein in the middle of the process or added as an ingredient, are part of the food formula. In food, protein hydrolysates are found in many forms, which can regulate the texture and functionality of food, including emulsifying properties, foaming properties, and gelation. Therefore, the relationship between the physicochemical and structural characteristics of protein hydrolysates and their functional characteristics is of significant importance. In recent years, researchers have conducted many studies on the role of protein hydrolysates in food processing. This Review explains the relationship between the structure and function of protein hydrolysates, and their interaction with the main ingredients of food, to provide reference for their development and further research.
Collapse
Affiliation(s)
- Tingting Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuaishuai Tang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Nanhai Xiao
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Jiang
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China
| |
Collapse
|
21
|
Li C. Starch fine molecular structures: The basis for designer rice with slower digestibility and desirable texture properties. Carbohydr Polym 2023; 299:120217. [PMID: 36876819 DOI: 10.1016/j.carbpol.2022.120217] [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: 07/22/2022] [Revised: 09/27/2022] [Accepted: 10/08/2022] [Indexed: 11/09/2022]
Abstract
Development of whole rice with low glycaemic index has been achieved, however, these rices are frequently associated with a poor texture property. Recent advances in terms of understanding the importance of starch fine molecular structures on the starch digestibility/texture of cooked whole rice have shed new insights on mechanisms of starch digestibility and texture from molecular levels. With an extensive discussion on the correlative and causal relationships among starch molecular structure, texture and starch digestibility of cooked whole rice, this review identified desirable starch fine molecular structures contributing to both slow starch digestibility and preferable textures. For instance, the selection of rice variety having more amylopectin intermediate chains while less amylopectin long chains might help develop cooked whole rice with both slower starch digestibility and softer texture. The information could help rice industry transform cooked whole rice into a healthier food product with slow starch digestibility and desirable texture.
Collapse
Affiliation(s)
- Cheng Li
- School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, Jiangsu, 225009, China.
| |
Collapse
|
22
|
The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch. Foods 2022; 11:foods11244012. [PMID: 36553754 PMCID: PMC9778140 DOI: 10.3390/foods11244012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/04/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.
Collapse
|
23
|
Li C, Li E, Gong B. Main starch molecular structures controlling the textural attributes of cooked instant rice. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107866] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
24
|
Ma M, Xu Z, Wu H, Li K, Sun G, He J, Sui Z, Corke H. Removal of starch granule-associated surface and channel lipids alters the properties of sodium trimetaphosphate crosslinked maize starch. Int J Biol Macromol 2022; 219:473-481. [PMID: 35917853 DOI: 10.1016/j.ijbiomac.2022.07.219] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 07/25/2022] [Accepted: 07/26/2022] [Indexed: 12/30/2022]
Abstract
Starch granule-associated surface and channel lipids (SGALs) were effectively removed from waxy maize starch (WMS) and normal maize starch (NMS), then the starches were crosslinked by different levels of sodium trimetaphosphate (STMP) (0.25 %, 0.5 %, 1 % and 2 %). The effective removal of SGALs and successful crosslinking, were evidenced by the disappearance of surface-fluorescence and channel-fluorescence of Pro-Q Diamond-stained granules, and the increased phosphorus content respectively. STMP crosslinking increased peak and final viscosity for WMS and NMS. Crosslinking at high STMP levels (0.5 %, 1 % and 2 %) transformed the starch pastes from thixotropic to anti-thixotropic. STMP crosslinking significantly decreased the tan δ values of maize starches, enhancing the elastic structure of the gel. Crosslinked maize starches without SGALs had lower breakdown than crosslinked starches at same STMP level, indicating higher tightened crosslinked starch granules after SGALs removal. Removal of SGALs increased the anti-thixotropy of crosslinked starches, facilitating the reorientation of crosslinked amylopectin/amylose molecules during shearing. Removal of SGALs increased the tan δ values from frequency sweep of WMS and NMS during STMP crosslinking, indicating the presence of surface-lipids and channel-lipids could enhance the elastic gel network structure of crosslinked maize starch.
Collapse
Affiliation(s)
- Mengting Ma
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China; Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Zekun Xu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Huaixiang Wu
- Baolingbao Biology Co., Ltd, Dezhou 253000, China
| | - Kewen Li
- Baolingbao Biology Co., Ltd, Dezhou 253000, China
| | - Guilian Sun
- Baolingbao Biology Co., Ltd, Dezhou 253000, China
| | - Jinxing He
- College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, China.
| | - Zhongquan Sui
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| |
Collapse
|
25
|
He Z, Wang D, Lian X, Guo J, Zhu W. The anti-retrogradation properties of maize amylopectin treated by being co-crystallized with NaCl. Int J Biol Macromol 2022; 219:508-518. [DOI: 10.1016/j.ijbiomac.2022.08.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/11/2022] [Accepted: 08/03/2022] [Indexed: 11/30/2022]
|
26
|
Four stages of multi-scale structural changes in rice starch during the entire high hydrostatic pressure treatment. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
27
|
Insight into the multi-scale structure changes and mechanism of corn starch modulated by different structural phenolic acids during retrogradation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107581] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
|
28
|
Jia Z, Luo Y, Barba FJ, Wu Y, Ding W, Xiao S, Lyu Q, Wang X, Fu Y. Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage. Carbohydr Polym 2022; 284:119187. [DOI: 10.1016/j.carbpol.2022.119187] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 01/20/2022] [Accepted: 01/24/2022] [Indexed: 12/24/2022]
|
29
|
Zhang W, Huang Q, Yang R. Gluten‐free quinoa noodles: effects of intermediate moisture extrusion and soy protein isolates supplement on cooking quality and
in vitro
digestibility. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wenbin Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Qicheng Huang
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| |
Collapse
|
30
|
Wang D, He Z, Yang L, Wang H, Lian X, Zhu W. Retrogradation of sweet potato amylose and amylopectin with narrow molecular weight distribution. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Danli Wang
- School of Science Tianjin University of Commerce Tianjin 300134 China
| | - Zhixiang He
- Tianjin Key Laboratory of Food Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Lu Yang
- Tianjin Key Laboratory of Food Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Huaiwen Wang
- School of Mechanical Engineering Tianjin University of Commerce Tianjin 300134 China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology School of Biotechnology and Food Science Tianjin University of Commerce Tianjin 300134 China
| | - Wei Zhu
- School of Science Tianjin University of Commerce Tianjin 300134 China
| |
Collapse
|
31
|
Lin L, Yu X, Gao Y, Mei L, Zhu Z, Du X. Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107348] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
32
|
Li C, Hu Y. Modeling of in vitro digestogram by consecutive reaction kinetics model reveals the nature of starch digestive characteristics. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107203] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
33
|
Cheng W, Sun Y, Xia X, Yang L, Fan M, Li Y, Wang L, Qian H. Effects of β-amylase treatment conditions on the gelatinization and retrogradation characteristics of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107286] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
34
|
Ma M, Zhu H, Liu Z, Sui Z, Corke H. Removal of starch granule-associated proteins alters the physicochemical properties of diverse small granule starches. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107318] [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]
|
35
|
Li C. Consecutive reaction kinetics model reveals the nature of long-term rice amylopectin retrogradation characteristics. Food Chem 2022; 369:131000. [PMID: 34492613 DOI: 10.1016/j.foodchem.2021.131000] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/08/2021] [Accepted: 08/29/2021] [Indexed: 01/06/2023]
Abstract
Starch retrogradation involves nucleation and crystal growth steps, while their relative contribution to the overall retrogradation kinetics and relations with starch fine molecular structures have not been elucidated. In this study, a consecutive reaction kinetics model (CRK) was developed to fit long-term retrogradation kinetics curves for 10 rice starches with distinct molecular structures. Starch chain-length distributions (CLDs) and melting enthalpy kinetics curves for these starches were obtained from our published data. It was shown that these melting enthalpy kinetics curves can be satisfactorily deconvoluted by the CRK model into a combination of nucleation and crystal growth curves. Correlation analysis between CRK model-fitted parameters with starch CLDs showed that starch retrogradation nucleation and crystal growth steps were controlled by distinct starch fine molecular structures. These results have practical applications, as it enables a separate regulation of nucleation and crystal growth steps during retrogradation process of starch-based foods for desirable nutritional properties.
Collapse
Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Joint International Research Laboratory of Agriculture Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu, China.
| |
Collapse
|
36
|
Ge Z, Wang W, Gao S, Xu M, Liu M, Wang X, Zhang L, Zong W. Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:644-652. [PMID: 34151431 DOI: 10.1002/jsfa.11393] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 06/07/2021] [Accepted: 06/20/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Starch retrogradation and moisture migration of boiled wheat noodles (BWNs) result in quality deterioration and short shelf life. The objective of this research was to investigate whether konjac glucomannan (KGM) could improve the quality of BWNs and further establish the shelf-life prediction model. RESULTS The moisture distribution, recrystallization, and thermal properties of BWNs during refrigerated or ambient temperature storage were determined. Low-field nuclear magnetic resonance data showed that KGM addition induced left-shifts of T21 and T22 values, indicating that KGM limited the mobility of bound and immobile water among noodle matrices. X-ray diffraction spectra revealed that KGM did not change the crystal patterns of BWNs but could inhibit the starch recrystallization after refrigerated storage. The Tp and ΔH values of retrograded samples notably (P < 0.05) decreased with the increase of KGM addition, suggesting the hinderance of starch retrogradation behavior by KGM. The shelf life of BWNs was predicted by accelerated storage test combined with the Arrhenius equation. The present data displayed that the predicted shelf life of vacuum-packed and sterilized BWNs with 10 g kg-1 KGM at 25 °C was 733 days, 2.4-fold that of the control group. CONCLUSION BWNs with KGM addition could inhibit starch retrogradation and improve the storage stability, consequently promoting noodle quality. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Zhenzhen Ge
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Weijing Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Shanshan Gao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Mingyue Xu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Mengpei Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Xiaoyuan Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Lihua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Wei Zong
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| |
Collapse
|
37
|
Huang Y, Zhan L, Du B, Li P, Lin Q, Zheng J, Chen P. Effects of Inca peanut seed albumin fraction on rheological, thermal and microstructural properties of native corn starch. Int J Biol Macromol 2022; 194:626-631. [PMID: 34822826 DOI: 10.1016/j.ijbiomac.2021.11.106] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 11/11/2021] [Accepted: 11/15/2021] [Indexed: 11/30/2022]
Abstract
In this work, the effect of Inca peanut seed albumin fraction (IPA) on the rheological, thermal and microstructural properties of native corn starch (NCS) was firstly studied. Compared to the NCS, IPA addition could obviously decrease the transparency of NCS, and the transparency of NCS and NCS-IPA suspensions decreased during the storage time. The textural paraments of NCS pastes with or without IPA reached to the maximum at a concentration of 5%. Steady shear rheological tests showed that all systems were non-Newtonian fluid, and the consistency coefficient (K) values reached to the maximum at 5% IPA concentration. The storage and loss modulus values of NCS-IPA pastes were higher than those of NCS pastes, and curves of loss angle (tan δ) indicated that all pastes were typical weak gel. With the increasing addition of IPA, DSC analysis showed that the thermal properties (To, Tp and Tc) of NCS were significantly changed, whereas, there was no distinct difference in the enthalpy. Microscopy illustrated that there were some wrinkle shrinkage and severe folds on the NCS-IPA granules. Fourier-transform infrared (FT-IR) spectroscopy showed that the hydrogen bonding was primarily interaction forces between IPA and NCS molecules.
Collapse
Affiliation(s)
- Yanxia Huang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Laboratory of Lingnan Modern Agriculture, Guangzhou 510642, China
| | - Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Bing Du
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Expert Research Station of Bing Du, Pu'er City, Yunnan 665000, China
| | - Pan Li
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Qiumin Lin
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Jingshao Zheng
- Xinxing County Weifeng Agricultural Science and Technology Co. Ltd, Yunfu, Guangdong 510642, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China; Guangdong Laboratory of Lingnan Modern Agriculture, Guangzhou 510642, China.
| |
Collapse
|
38
|
Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch. Int J Biol Macromol 2021; 193:1744-1751. [PMID: 34748784 DOI: 10.1016/j.ijbiomac.2021.11.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/31/2021] [Accepted: 11/01/2021] [Indexed: 11/23/2022]
Abstract
The aim of this study was to examine the effect of whey protein isolate (WPI) on the digestibility and physicochemical properties of potato starch (PS) after heat treatment. WPI reduced the digestibility of PS and increased the order and aggregation structure of gelatinized PS. Examination of the rheological properties of the PS-WPI mixed system before and after adding different chemicals (sodium chloride, urea, and sodium dodecyl sulfate) indicated an involvement of hydrogen bonds and hydrophobic interactions in the PS-WPI gelatinization system. The pasting properties, swelling power, and thermal properties indicated that WPI suppressed the swelling and gelatinization of PS. The addition of WPI reduced the amylose leaching rate from the starch granules, indicating that the presence of exogenous protein could prevent amylose diffusion from the starch granules. Native WPI and its hydrolysate also inhibited amyloglucosidase activity. These findings indicated that the mechanism by which WPI reduces PS digestion involves hydrophobic interactions and hydrogen bonding between WPI and PS, as well as enzyme activity inhibition.
Collapse
|
39
|
Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106994] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
|
40
|
|
41
|
Chen Y, Wang YS, Zhang X, Chen HH. Retardant effect of different charge-carrying amino acids on the long-term retrogradation of normal corn starch gel. Int J Biol Macromol 2021; 189:1020-1028. [PMID: 34418420 DOI: 10.1016/j.ijbiomac.2021.08.104] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/12/2021] [Accepted: 08/12/2021] [Indexed: 11/26/2022]
Abstract
The effects of different charge-carrying amino acids (lysine, aspartic acid, and tyrosine) on the long-term retrogradation properties of normal corn starch (NCS) gel were studied by differential scanning calorimetry, X-ray diffractometry, low-field nuclear magnetic resonance, and dynamic rheological tests. The results suggested that these amino acids could inhibit the long-term retrogradation of NCS gels, among which the positively charge-carrying amino acid (lysine) showed the most significant inhibitory effect and the zero net charged amino acid (tyrosine) exhibited the worst inhibitory effect. These amino acids significantly decreased the retrogradation enthalpy, hardness, and R1047/1022 value of NCS gels, as well as inhibited the recrystallization of NCS. The results of retrogradation kinetics suggested that the recrystallization of NCS with amino acids followed the instantaneous nucleation and the crystallization rate constant k of recrystallization was reduced by these amino acids. The amino acids could interact with starch molecules to form hydrogen bonds and steric hindrance during the recrystallization process, which prevented the formation of double helix structures, as well as reduced the water diffusion and exudation from NCS. Therefore, the lysine could be used as a good retrogradation inhibitor for starch in food industry.
Collapse
Affiliation(s)
- Yan Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Yu-Sheng Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xing Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Hai-Hua Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China.
| |
Collapse
|
42
|
Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
43
|
Guan H, Diao X, Han J, Kong B, Liu D. Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch. FOOD BIOPHYS 2021. [DOI: 10.1007/s11483-021-09676-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
44
|
Zhao X, Xu X, Jin Y, Xu D, Zhang W, Wu F. Differences in Retrogradation Characteristics of Pregelatinized Rice Starch Prepared Using Different Water Content. STARCH-STARKE 2021. [DOI: 10.1002/star.202000213] [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)
- Xueying Zhao
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Dan Xu
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Wenya Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| | - Fengfeng Wu
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
- International Joint Laboratory on Food Safety Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University 1800 Lihu Road Wuxi 214122 P. R. China
| |
Collapse
|
45
|
Selectively hydrolyzed soy protein as an efficient quality improver for steamed bread and its influence on dough components. Food Chem 2021; 359:129926. [PMID: 33951607 DOI: 10.1016/j.foodchem.2021.129926] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2021] [Revised: 04/14/2021] [Accepted: 04/19/2021] [Indexed: 11/22/2022]
Abstract
Selectively hydrolyzed soy protein (SHSP) has the potential to improve the quality of steamed bread. To clarify its underlying mechanism, the influence of SHSP on dough properties and components was investigated and compared with that of soy protein isolate (SPI). The results showed that SHSP addition resulted in steamed bread with higher loaf volume, lower hardness, and higher viscoelasticity. In contrast, SPI addition had the opposite effect. Nevertheless, both soy proteins decreased melting enthalpy and increased starch particle exposure due to competition for water. By analyzing molecular weight distribution and the secondary structure, we determined that the GMP content of fermented dough decreased by 10.04% following 1% SPI addition; however, it was enhanced by 7.90% following 1% SHSP addition. Moreover, the content of β-turns decreased with SHSP addition. The present study provides a theoretical basis for the exploitation of soy proteins as a nutritious and technofunctional dough improver.
Collapse
|
46
|
Tao H, Lu F, Zhu XF, Xu GX, Xie HQ, Xu XM, Wang HL. Removing surface proteins promote the retrogradation of wheat starch. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106437] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
47
|
Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106239] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
48
|
Karimi N, Nikoo M, Ahmadi Gavlighi H, Piri Gheshlaghi S, Regenstein JM, Xu X. Effect of pacific white shrimp (Litopenaeus vannamei) protein hydrolysates (SPH) and (−)-epigallocatechin gallate (EGCG) on sourdough and bread quality. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109800] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|