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Ge J, Du Y, Wang Q, Xu X, Li J, Tao J, Gao F, Yang P, Feng B, Gao J. Effects of nitrogen fertilizer on the physicochemical, structural, functional, thermal, and rheological properties of mung bean (Vigna radiata) protein. Int J Biol Macromol 2024; 260:129616. [PMID: 38266839 DOI: 10.1016/j.ijbiomac.2024.129616] [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: 08/10/2023] [Revised: 12/03/2023] [Accepted: 01/17/2024] [Indexed: 01/26/2024]
Abstract
Nitrogen fertilizer can affect the seed quality of mung bean. However, the effects of nitrogen fertilizer on the properties of mung bean protein (MBP) remain unclear. We investigated the effects of four nitrogen fertilization levels on the physicochemical, structural, functional, thermal, and rheological properties of MBP. The results showed that the amino acid and protein contents of mung bean flour were maximized under 90 kg ha-1 of applied nitrogen treatment. Nitrogen fertilization can alter the secondary and tertiary structure of MBP. The main manifestations are an increase in the proportion of β-sheet, the exposure of more chromophores and hydrophobic groups, and the formation of loose porous aggregates. These changes improved the solubility, oil absorption capacity, emulsion activity, and foaming stability of MBP. Meanwhile, Thermodynamic and rheological analyses showed that the thermal stability, apparent viscosity, and gel elasticity of MBP were all increased under nitrogen fertilizer treatment. Correlation analysis showed that protein properties are closely related to changes in structure. In conclusion, nitrogen fertilization can improve the protein properties of MBP by modulating the structure of protein molecules. This study provides a theoretical basis for the optimization of mung bean cultivation and the further development of high-quality mung bean protein foods.
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Affiliation(s)
- Jiahao Ge
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Yarong Du
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Qi Wang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Xiaoying Xu
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jie Li
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jincai Tao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Feng Gao
- Agricultural Technology Extension Center of Hengshan District, Hengshan, Shaanxi Province 719199, China
| | - Pu Yang
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Baili Feng
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China
| | - Jinfeng Gao
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China.
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2
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Wang Z, Zhong Z, Zheng B, Zhang Y, Zeng H. Effects of Porphyra haitanensis polysaccharides on gelatinization and gelatinization kinetics of starches with different crystal types. Int J Biol Macromol 2023:125117. [PMID: 37247716 DOI: 10.1016/j.ijbiomac.2023.125117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 05/21/2023] [Accepted: 05/24/2023] [Indexed: 05/31/2023]
Abstract
The effects of Porphyra haitanensis polysaccharide (PHP) on the gelatinization and gelatinization kinetics of corn starch (CS), potato starch (PS) and lotus seed starch (LS) were studied. The gelatinization, rheological and thermal enthalpy properties of the samples were measured by a rapid viscosity analyzer (RVA), a rheometer, and a differential scanning calorimeter (DSC), respectively. And the kinetic equations were further established. RVA confirmed that the addition of 0.4 %, 0.8 % and 1.2 % PHP elevated the gelatinization viscosity of CS and LS but decreased that of the PS, and also elevated the thermal balance of CS, PS, and LS, especially PS (The breakdown viscosity was decreased to 363.00 ± 6.08, 370.00 ± 1.15, and 362.00 ± 0.58, respectively). And the rheometer indicated that the addition of 0.4 %, 0.8 % and 1.2 % PHP improved the apparent viscosity of CS, PS and LS, especially PS (The consistency coefficient was increased to 18.26 ± 0.02, 21.71 ± 0.04, and 23.26 ± 0.01, respectively). Eventually, DSC displayed that the addition of 0.4 %, 0.8 % and 1.2 % PHP extended the gelatinization temperature and enthalpy of CS, PS, and LS, especially PS. Among them, the gelatinization temperature (63.40 ± 0.03, 70.26 ± 0.02 and 74.61 ± 0.01, respectively) and the gelatinization enthalpy (1.55 ± 0.01) of PS increased the most with 1.2 % PHP. Moreover, gelatinization kinetics displayed that the addition of 0.4 %, 0.8 % and 1.2 % PHP decreased the rate constants of CS, PS, and LS and accelerated the activation energies of CS (666.37 ± 4.23, 623.89 ± 4.21 and 558.39 ± 2.35, respectively) and PS (752.53 ± 4.13, 699.61 ± 3.78 and 662.15 ± 4.52, respectively) while reducing that of the LS (938.87 ± 3.38, 669.98 ± 4.61 and 491.48 ± 4.29, respectively). Therefore, the addition of PHP at all concentrations inhibited the gelatinization procedure of CS and PS but promoted that of the LS. This study provided a theoretical basis for the creation of new products based on PHP and starch.
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Affiliation(s)
- Zhiyun Wang
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhihong Zhong
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Yi Zhang
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China.
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3
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Recent progress in understanding starch gelatinization - An important property determining food quality. Carbohydr Polym 2022; 293:119735. [DOI: 10.1016/j.carbpol.2022.119735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/04/2022] [Accepted: 06/11/2022] [Indexed: 11/17/2022]
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4
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Huang Y, Bao X, Li P, Zhan L, Wu H, Chen P. Effect of NaCl addition on alcohol-alkali-treated waxy rice starch: Structural and physicochemical functionality. Food Chem 2022; 389:133021. [PMID: 35489267 DOI: 10.1016/j.foodchem.2022.133021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 04/05/2022] [Accepted: 04/18/2022] [Indexed: 11/04/2022]
Abstract
The physicochemical and structural properties of waxy rice starch (WRS) and alcohol-alkali-treated waxy rice starch (AAT-WRS) were determined in the presence of different concentrations of NaCl (0, 2, 4, 6 and 8%). The results showed that NaCl decreased the transparency of WRS and AAT-WRS pastes, but enhanced both freeze-thaw stability and apparent viscosity (p < 0.05). The rheological measurement results showed that the addition of NaCl could improve the modulus values of both WRS and AAT-WRS, and the effect on WRS was more significant than that on AAT-WRS. The textural parameters of WRS pastes were evidently enhanced by NaCl, but the presence of NaCl had no significant effect on the firmness of AAT-WRS pastes. The results of SEM and FT-IR revealed that NaCl could protect the granular morphology and increase the degree of short-range order of WRS and AAT-WRS.
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Affiliation(s)
- Yanxia Huang
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Xianyang Bao
- Center for Polymer from Renewable Resources, SFSE, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Pan Li
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Lei Zhan
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Hai Wu
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
| | - Pei Chen
- College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
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5
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Li C, Hu Y. A kinetics-based decomposition approach to reveal the nature of starch asymmetric gelatinization thermograms at non-isothermal conditions. Food Chem 2021; 344:128697. [PMID: 33267983 DOI: 10.1016/j.foodchem.2020.128697] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/04/2020] [Accepted: 11/18/2020] [Indexed: 12/31/2022]
Abstract
Starch gelatinization under non-isothermal conditions with limited moisture content is a common industrial process involved in the processing of many starchy foods, while the nature of its asymmetric differential scanning calorimetry thermograms is still undefinable. This study for the first time developed a kinetics-based mathematical model, which could yield a parameterization of gelatinization thermograms that are essentially the same as experimental ones. Even more, the model is capable of decomposing gelatinization thermograms into kinetics-based sub-patterns, and revealing hidden features. By applying this newly developed methodology to nine starches with different plant origins and correlated with their lamellar structures, the results indicated that distinctly arranged groups (sub-components) of semi-crystalline lamellae with different thermal stabilities are existed in the native starch granules. This gives ways to better understand starch structure-property relations, and suggests useful directions for food manufactures to produce functional foods by understanding and differentially controlling the starch gelatinization sub-components.
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Affiliation(s)
- Cheng Li
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Yiming Hu
- Department of Pathology, Zhongshan Hospital, Fudan University, Shanghai 200031, China
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6
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Desam GP, Jones OG, Narsimhan G. Prediction of the effect of sucrose on equilibrium swelling of starch suspensions. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Shi M, Zhang M, Yang L, Li D, Yan Y, Huang X, Liu Y. Effect of Sodium Chloride on the Structure and Properties of Fried Starch. STARCH-STARKE 2019. [DOI: 10.1002/star.201900014] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Miaomiao Shi
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
| | - Mingyue Zhang
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Liuzhi Yang
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Dan Li
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
| | - Yizhe Yan
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
| | - Xianqing Huang
- College of Food Science and TechnologyHenan Agricultural UniversityZhengzhou450002P. R. China
| | - Yanqi Liu
- School of Food and Biological EngineeringZhengzhou University of Light IndustryZhengzhou450002P. R. China
- Collaborative Innovation Center of Food Production and SafetyHenan ProvinceP. R. China
- Henan Key Laboratory of Cold Chain Food Quality and Safety ControlZhengzhou450002P. R. China
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8
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Physico-chemical properties, antioxidant activities and angiotensin-I converting enzyme inhibitory of protein hydrolysates from Mung bean (Vigna radiate). Food Chem 2018; 270:243-250. [PMID: 30174041 DOI: 10.1016/j.foodchem.2018.07.103] [Citation(s) in RCA: 129] [Impact Index Per Article: 21.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 04/30/2018] [Accepted: 07/16/2018] [Indexed: 01/05/2023]
Abstract
Mung bean Protein hydrolyses (MBPHs) have attracted a great deal of attention due to their variety of biological activities. In present study, MBPHs were fractionate according to the molecular mass into three fractions of MBPHs-I (<3 kDa), MBPHs-II (3-10 kDa) and MBPHs-III (>10 kDa). Their antioxidant activity and angiotensin-I converting enzyme (ACE) inhibitory of were investigated in vitro. Results showed that the alcalase-derived hydrolysate exhibited the highest degree of hydrolysis (DH) and trichloroacetic acid-nitrogen soluble index (TCA-NSI) versus those of other enzyme hydrolysates. MBPHs-I presented the best scavenge DPPH, hydroxyl radicals, superoxide radicals, Fe2+ chelating activities, and the best ACE inhibitory activity (IC50 = 4.66 μg/mL) than that of MBPHs and MBPHs-III. And MBPHs-I rich in hydrophobic and aromatic amino acids, and its secondary structure mainly contain α-helix, β-sheet and irregular coiled. Results indicated that MBPHs-I has a great potential as natural functional materials for supplement.
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9
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Du M, Xie J, Gong B, Xu X, Tang W, Li X, Li C, Xie M. Extraction, physicochemical characteristics and functional properties of Mung bean protein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.01.003] [Citation(s) in RCA: 146] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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10
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Xing JJ, Li D, Wang LJ, Adhikari B. Temperature thresholds and time-temperature dependence of gelatinization for heat-moisture treated corn starch. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.08.019] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Mohamed IO, Babucurr J. Pasting, rheological, and retrogradation properties of low-amylose rice starch with date syrup. FOOD SCI TECHNOL INT 2017; 23:550-558. [PMID: 28549408 DOI: 10.1177/1082013217711344] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Effects of date syrup on pasting, rheological, and retrogradation properties of low-amylose rice starch were investigated using three levels of date syrup (starch:syrup 1:1, 1:2, or 1:3). Measurements were carried out using HR-2 Discovery Rheometer equipped with a pasting cell and parallel plate geometry. The pasting measurements showed that the peak viscosity of the control is significantly higher than the samples with date syrup (p < 0.05), while the final viscosity increases with increased date syrup levels. Addition of date syrup increases the solid-like behavior of the gel in reverse order with increased date syrup levels. Low-amylose starch gel used in this study showed minor changes in elastic modulus (G') during one week cold storage indicting that low-amylose rice starch is resistant to retrogradation. Addition of date syrup slightly resulted in increased retrogradation compared to the control.
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Affiliation(s)
- Ibrahim O Mohamed
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
| | - Jobe Babucurr
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain, UAE
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12
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Xing Q, Hou C, Zhang Z, Han K, Yan Q, Luo J. Comparative study on the physicochemical properties of pea, chickpea, and wheat starch gels in the presence of sweeteners. STARCH-STARKE 2017. [DOI: 10.1002/star.201600287] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Qinhui Xing
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Chuanli Hou
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Zhengmao Zhang
- College of Agronomy; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Ke Han
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Qiaozhen Yan
- College of Food Science and Engineering; Northwest A&F University; Yangling, Shaanxi P. R. China
| | - Jia Luo
- College of Horticulture; Northwest A&F University; Yangling, Shaanxi P. R. China
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Rheometric Non-Isothermal Gelatinization Kinetics of Chickpea Flour-Based Gluten-Free Muffin Batters with Added Biopolymers. Foods 2017; 6:foods6010003. [PMID: 28231082 PMCID: PMC5296672 DOI: 10.3390/foods6010003] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2016] [Accepted: 12/22/2016] [Indexed: 12/29/2022] Open
Abstract
An attempt was made to analyze the elastic modulus (G′) of chickpea flour (CF)-based muffin batters made with CF alone and with added biopolymers (whey protein (WP), xanthan gum (XG), inulin (INL), and their blends) in order to evaluate their suitability to be a wheat flour (WF) substitute in muffins, and to model the heat-induced gelatinization of batters under non-isothermal heating condition from 25 °C to 90 °C. A rheological approach is proposed to determine the kinetic parameters (reaction order (n), frequency factor (k0), and activation energy (Ea)) using linearly-increasing temperature. Zero-order reaction kinetics adequately described batter gelatinization process, therefore assuming a constant rate independent of the initial G′ value. The change of the derivative of G′ with respect to time (dG′/dt) versus temperature is described by one exponential function with activation energies ranging from 118 to 180 kJ·mol−1. Control wheat gluten batter, with higher and lower starch and protein contents, respectively, than CF-based batters, exhibited the highest Ea value. Formulation of CF-based gluten-free batters with starch and protein contents closer to the levels of WF-based batter could be a strategy to decrease differences in kinetic parameters of muffin batters and, therefore, in technological characteristics of baked muffins.
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14
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Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.05.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Textural properties of mung bean starch gels prepared from whole seeds. Food Sci Biotechnol 2016; 25:729-734. [PMID: 30263330 DOI: 10.1007/s10068-016-0126-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2015] [Revised: 02/15/2016] [Accepted: 02/16/2016] [Indexed: 10/21/2022] Open
Abstract
The textural properties of mung bean starch gels (MSG) made by starches purified from whole seeds of Dahyeon were investigated to improve the quality of Korean traditional starch gel, cheongpomuk. Based on our investigation, the protein and dietary fiber contents of starch from whole mung beans (WM) were significantly higher than those from hulled mung beans (HM); however, apparently, WM had lower amylose contents than HM (their respective apparent amylose contents were 32.42 and 33.09%). The fresh gels (WMSG and HMSG), stored gels (WMSG-S4 and HMSG-S4), and reheated gels (WMSG-R4 and HMSG-R4) were also compared. The stored gels showed the highest L and b values, translucence, hardness, and gumminess. While HMSG showed a denser network structure than WMSG, the structure of stored gels was recovered after reheating. The fresh gels showed V type crystallinity, but the stored gel changed into B type crystallinity. WMSG showed higher sensory bending properties and smoothness than HMSG, but more similarities in the overall qualities.
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16
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17
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Anti-oxidant activities of mung bean starch and starch gels prepared from whole and hulled seeds. Food Sci Biotechnol 2016; 25:453-456. [DOI: 10.1007/s10068-016-0062-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2015] [Revised: 12/21/2015] [Accepted: 01/17/2016] [Indexed: 11/26/2022] Open
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18
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Effect of stepwise baking on the structure, browning, texture, and in vitro starch digestibility of cookie. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.068] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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19
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Li Q, Zhang L, Ye Y, Gao Q. Effect of salts on the gelatinization process of Chinese yam ( Dioscorea opposita ) starch with digital image analysis method. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.045] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Alamri M, Al-Ruquie I, Hussain S, Mohamed A, Xu J. Gelatinisation kinetics of corn and chickpea starches using DSC, RVA and dynamic rheometry. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0374] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M.S. Alamri
- Department of Food Science & Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - I.M. Al-Ruquie
- King Abdelaziz for Science and Technology, P.O. Box 6086, 11442 Riyadh, Saudi Arabia
| | - S. Hussain
- Department of Food Science & Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - A.A. Mohamed
- Department of Food Science & Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - J. Xu
- United States Department of Agriculture, ARS, 1815 N University St., Peoria, IL 61604, USA
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21
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Texture and flavor characteristics of rice cake fermented by Brettanomyces custersii ZSM-001. Journal of Food Science and Technology 2015. [DOI: 10.1007/s13197-015-1813-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Mun S, Kim YR, Shin M, McClements DJ. Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.013] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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The influence of different sugars on corn starch gelatinization process with digital image analysis method. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.08.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Dolores Alvarez M, Fuentes R, Dolores Olivares M, Cuesta FJ, Canet W. Thermorheological characteristics of chickpea flour slurry as affected by moisture content. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.03.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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25
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Li Q, Xie Q, Yu S, Gao Q. Application of digital image analysis method to study the gelatinization process of starch/ sodium chloride solution systems. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.017] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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26
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A Sensitive Sandwich ELISA for the Rapid Detection of Mung Bean Protein: Development and Evaluation of the Effect of Thermal Processing on Detection. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9750-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Pasting, rheological properties and gelatinization kinetics of tapioca starch with sucrose or glucose. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2012.08.002] [Citation(s) in RCA: 57] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Zhang X, Zhu W, Tong Q, Ren F. Rheological, thermal properties, and gelatinization kinetics of tapioca starch-trehalose blends studied by non-isothermal DSC technology. STARCH-STARKE 2012. [DOI: 10.1002/star.201200111] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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