1
|
Gu Z, Cheng G, Sha X, Wu H, Wang X, Zhao R, Huang Q, Feng Y, Tang J, Jiang H. Heat-moisture treatment of freshly harvested high-amylose maize kernels improves its starch thermal stability and enzymatic resistance. Carbohydr Polym 2024; 340:122303. [PMID: 38858024 DOI: 10.1016/j.carbpol.2024.122303] [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: 11/23/2023] [Revised: 04/23/2024] [Accepted: 05/20/2024] [Indexed: 06/12/2024]
Abstract
The objective of this work was to study the effects of heat-moisture treatment (HMT) of freshly harvested mature high-amylose maize (HAM) kernels on its starch structure, properties, and digestibility. Freshly harvested HAM kernels were sealed in Pyrex glass bottles and treated at 80 °C, 100 °C, or 120 °C. HMT of HAM kernels had no impact on its starch X-ray diffraction pattern but increased the relative crystallinity. This result together with the increased starch gelatinization temperatures and enthalpy change indicated starch molecules reorganization forming long-chain double-helical crystalline structure during HMT of HAM kernels. The aggregation of starch granules were observed after HMT, indicating interaction of starch granules and other components. This interaction and the high-temperature crystalline structure led to reductions in the starch digestibility, swelling power, solubility, and pasting viscosity of the HAM flours. Some starch granules remained intact and showed strong birefringence after the HAM flours were precooked at 100 °C for 20 min and followed by enzymatic hydrolysis, and the amount of undigested starch granules increased with increasing HMT temperatures. This result further supported that HMT of HAM kernels with high moisture level could increase the starch thermal stability and enzymatic resistance.
Collapse
Affiliation(s)
- Zhonghua Gu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Gaomin Cheng
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xianying Sha
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Haochen Wu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Renyong Zhao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
| | - Qiang Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Yinong Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Jihua Tang
- National Key Laboratory of Crop Science in Wheat and Maize, College of Agronomy, Henan Agricultural University, Zhengzhou, Henan 450056, China; The Shennong Laboratory, Zhengzhou, Henan 450002, China
| | - Hongxin Jiang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
| |
Collapse
|
2
|
Wu X, Wu X, Zhang J, Yan X, Zhang Q, Zhang B. Effects of adding proteins from different sources during heat-moisture treatment on corn starch structure, physicochemical and in vitro digestibility. Int J Biol Macromol 2024; 273:133079. [PMID: 38942664 DOI: 10.1016/j.ijbiomac.2024.133079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 05/22/2024] [Accepted: 06/09/2024] [Indexed: 06/30/2024]
Abstract
Proteins impact starch digestion, but the specific mechanism under heat-moisture treatment remains unclear. This study examined how proteins from various sources-white kidney bean, soybean, casein, whey-altered corn starch's structure, physicochemical properties, and digestibility during heat-moisture treatment (HMT). HMT and protein addition could significantly reduce starch's digestibility. The kidney bean protein-starch complex under HMT had the highest resistant starch at 19.74 %. Most proteins effectively inhibit α-amylase, with kidney bean being the most significantly (IC50 = 1.712 ± 0.085 mg/mL). HMT makes starch obtain a more rigid structure, limits its swelling ability, and reduces paste viscosity and amylose leaching. At the same time, proteins also improve starch's short-range order, acting as a physical barrier to digestion. Rheological and low-field NMR analyses revealed that protein enhanced the complexes' shear stability and water-binding capacity. These findings enrich the understanding of how proteins from different sources affect starch digestion under HMT, aiding the creation of nutritious, hypoglycemic foods.
Collapse
Affiliation(s)
- Xiuli Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Xuexu Wu
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Jianwen Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Xiangxuan Yan
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Qing Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| | - Bingqian Zhang
- College of Food Science and Engineering, Changchun University, Changchun, Jilin 130022, China.
| |
Collapse
|
3
|
Zhang C, Jia J, Gao M, Liu Y, Dou B, Zhang N. Effect of different heat-moisture treatment times on the structure, physicochemical properties and in vitro digestibility of japonica starch. Int J Biol Macromol 2024; 259:129173. [PMID: 38181923 DOI: 10.1016/j.ijbiomac.2023.129173] [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: 08/31/2023] [Revised: 11/19/2023] [Accepted: 12/29/2023] [Indexed: 01/07/2024]
Abstract
Modified starch was prepared from japonica starch (JS) by heat-moisture treatments (HMT). Under the same moisture content and HMT temperature, the effects of various HMT times on the structural, properties of JS and its in vitro digestibility properties were investigated. The results showed that adhesion occurred between the particles of japonica starch after the HMT, and there were depressions on the surface. The size of the JS particles increased, the short-range ordering and relative crystallinity of the HMT-modified starch increased and gradually decreased, reaching a peak of 36.51 % at 6 h, as the HMT time was extended. The pasting indexes of HMT-modified starch decreased and then increased with the increase of the HMT time; compared with JS, the thermal stability of HMT-modified starch increased while the pasting enthalpy decreased. All the HMT-modified starches were weakly gelatinous systems and pseudoplastic fluids. Following HMT, the amount of resistant starch (RS) and slowly digested starch (SDS) grew initially before declining. The amount of RS in HMT-modified starch peaked at 24.28 % when the HMT time was 6 h. The results of this research can serve as a theoretical foundation for the creation of modified japonica starch and its use in the food industry.
Collapse
Affiliation(s)
- Chujia Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Jianhui Jia
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China; College of Life Science and Technology, Mudanjiang Normal University, Mudanjiang 157011, China
| | - Man Gao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ying Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Boxin Dou
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China.
| |
Collapse
|
4
|
Chen J, Zhao X, Li S, Chen Z. Ordered structural changes of retrograded instant rice noodles during the long-term storage. Food Res Int 2024; 175:113727. [PMID: 38129042 DOI: 10.1016/j.foodres.2023.113727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
Temperature-induced textural, cooking properties and structural variations of retrograded instant rice noodles (IRN) during the long-term storage were systematically investigated. IRN samples stored at 4 °C exhibited a relative high cooking loss (2.45 %), and their hardness values gradually increased with prolonged storage. Moreover, the higher storage temperature (35 °C) accelerated the deterioration of IRN texture. Fresh IRN displayed a typical B-type XRD pattern with 9.65 % relative crystallinity (RC). During the initial 2 weeks of storage, the formation of a long-range ordered structure led to an increase in RC, which was closely related to the duration and temperature of storage (ranging from 4 °C to 25 °C to 35 °C). Over the 12-week storage period, there was likely a disorganization of the supra-molecular structure, as evidenced by the considerably decreased RC and reduced water mobility. Furthermore, Pearson's correlation analysis highlighted that the tight integration between starch molecules and water molecules endowed IRN samples with enhanced smoothness and tenderness in flavor profiles. Hence, the study is expected to provide a comprehensive understanding of the mechanisms underlying molecular order changes in retrograded starch gel products during the long-term storage.
Collapse
Affiliation(s)
- Jin Chen
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaoli Zhao
- School of Mechanical Engineering, Nanjing University of Science and Technology, Nanjing 210094, PR China
| | - Shiqi Li
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhigang Chen
- College of Food Science &Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| |
Collapse
|