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Xiong M, Chen B, Chen Y, Li S, Fang Z, Wang L, Wang C, Chen H. Effects of soluble dietary fiber from pomegranate peel on the physicochemical properties and in-vitro digestibility of sweet potato starch. Int J Biol Macromol 2024; 273:133041. [PMID: 38857720 DOI: 10.1016/j.ijbiomac.2024.133041] [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: 11/30/2023] [Revised: 05/28/2024] [Accepted: 06/07/2024] [Indexed: 06/12/2024]
Abstract
The effects of soluble dietary fiber (SDF) from pomegranate peel obtained through enzyme (E-SDF) and alkali (A-SDF) extractions on the structural, physicochemical properties, and in vitro digestibility of sweet potato starch (SPS) were investigated. The expansion degree of SPS granules, pasting viscosity, gel strength and hardness were decreased after adding E-SDF. The setback was accelerated in the presence of A-SDF but E-SDF delayed this effect during the cooling of the starch paste. However, the addition of A-SDF significantly reduced the breakdown of SPS and improved the freeze-thaw stability of starch gels, even at low concentrations (0.1 %), while E-SDF showed the opposite result. The structural characterization of SDF-SPS mixtures showed that A-SDF can help SPS form an enhanced microstructure compared with E-SDF, while polar groups such as hydroxyl group in E-SDF may bind to leached amylose through hydrogen bonding, leading to a decrease in SPS viscoelasticity. In addition, the results of in vitro digestion analysis indicated that A-SDF and E-SDF could decreased the digestibility of SPS and increased the content of resistant starch, especially when 0.5 % E-SDF was added. This study provides a new perspective on the application of SDF from pomegranate peel in improving starch-based foods processing and nutritional characteristics.
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Affiliation(s)
- Min Xiong
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Bin Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Yanli Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Shanshan Li
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Lina Wang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan 625014, China.
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2
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Chang R, Wang Z, Fu L, Chen C, Xu K, Ma A, Tian Y. Recrystallized resistant starch by encapsulation with konjac glucomannan: Structural changes, digestibility, and its effect on glucose response and short-term satiety in mice. Food Chem 2024; 442:138379. [PMID: 38241990 DOI: 10.1016/j.foodchem.2024.138379] [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: 07/19/2023] [Revised: 12/29/2023] [Accepted: 01/04/2024] [Indexed: 01/21/2024]
Abstract
The effects of the structure and digestibility of konjac glucomannan (KGM)-recrystallized resistant starch complex (KRS3) on the glycemic response and short-term satiety in mice were investigated. KRS3 samples were prepared by recrystallized debranched starch (RS3) at 50 °C, and then combined with KGM. The RS3 and KRS3 samples displayed an A-type pattern and maintained peak temperature values above 110 °C. With an increase in KGM, the swelling power and apparent viscosity of KRS3 increased. The results of in vitro and in vivo digestion revealed that KRS3 with a resistant starch content ranging from 69.4 % to 78.8 % could effectively maintain postprandial blood glucose levels. KRS3, particularly with 0.5 % KGM, slowed gastric emptying of mice from 82.7 % to 36.6 % and intestinal propulsion rate from 60.9 % to 35.3 %, resulting in strong satiety. RS3 combined with KGM could serve as a new approach to develop RS3 based foods with low glycemic responses and high-satiety.
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Affiliation(s)
- Ranran Chang
- Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Zihang Wang
- Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China
| | - Lili Fu
- Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China
| | - Chuanjing Chen
- Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China
| | - Kunjie Xu
- Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China
| | - Aiguo Ma
- Institute of Nutrition and Health, Qingdao University, Qingdao 266021, China; School of Public Health, Qingdao University, Qingdao 266021, China
| | - Yaoqi Tian
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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3
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Wang Y, Pan Y, Zhou C, Li W, Wang K. Effects of Kiwifruit Dietary Fibers on Pasting Properties and In Vitro Starch Digestibility of Wheat Starch. Nutrients 2024; 16:749. [PMID: 38474877 DOI: 10.3390/nu16050749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 02/23/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
In this study, the roles of kiwifruit soluble/insoluble dietary fiber (SDF/IDF, respectively) in the pasting characteristics and in vitro digestibility of wheat starch were explored. According to RVA and rheological tests, the IDF enhanced the wheat starch viscosity, decreased the gelatinization degree of the starch granules, and exacerbated starch retrogradation. The addition of SDF in high quantities could reduce the starch gelatinization level, lower the system viscosity, and exacerbate starch retrogradation. Through determining the leached amylose content and conducing scanning electron microscopy, the IDF and SDF added in high quantities was combined with the leached amylose wrapped around the starch granules, which reduced the leached amylose content and decreased the gelatinization degree of the starch granules. The Fourier transform infrared results showed that the addition of both the IDF and SDF resulted in an enhancement in hydrogen bonding formed by the hydroxyl groups of the system. The in vitro digestion results strongly suggested that both the IDF and SDF reduced the wheat starch digestibility. The above findings are instructive for the application of both IDF and SDF in starchy functional foods.
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Affiliation(s)
- Yaqi Wang
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Yaoyi Pan
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Chang Zhou
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Wenru Li
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
| | - Kunli Wang
- School of Nursing and Rehabilitation, Cheeloo College of Medicine, Shandong University, Jinan 250012, China
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4
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Wu X, Luan M, Yan X, Zhang J, Wu X, Zhang Q. The impact of different concentrations of hyaluronic acid on the pasting and microstructural properties of corn starch. Int J Biol Macromol 2024; 254:127555. [PMID: 37865372 DOI: 10.1016/j.ijbiomac.2023.127555] [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: 07/11/2023] [Revised: 09/22/2023] [Accepted: 10/18/2023] [Indexed: 10/23/2023]
Abstract
Starch aging in starchy foods is a major problem affecting their quality. In order to improve the viscosity and textural properties of native starch gelatinization and retrogradation, this study investigated the effect of hyaluronic acid (HA) at different concentrations (2 %, 4 %, 6 % w/w) on the pasting and microstructure of corn starch (CS). The findings revealed that the addition of HA significantly enhanced the peak viscosity, solubility, and water-holding capacity of the CS-HA mixtures. Moreover, it reduced the pasting temperature, swelling force, and leaching of amylose. All the mixtures exhibited shear thinning and thixotropic properties. The CS-HA mixtures created a thicker pseudoplastic system with significantly enhanced shear stability. The structures of the mixtures were characterized using Fourier transform infrared spectroscopy and scanning electron microscopy. It was observed that HA effectively inhibited short-term retrogradation of starch, enhanced the interaction between CS and HA, and formed a dense honeycomb three-dimensional mesh structure. In conclusion, as a novel anionic hydrocolloid, HA holds great potential to improve the retrogradation properties of starch-based products.
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Affiliation(s)
- Xiuli Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Mingran Luan
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Xiangxuan Yan
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Jianwen Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Xuexu Wu
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China.
| | - Qing Zhang
- College of Food Science and Engineering, Changchun University, No. 6543, Weixing Road, Changchun 130022, Jilin, China
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Li Y, Niu L, Wu L, Li D, Sun C, Xiao J. Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility. Int J Biol Macromol 2023; 253:127584. [PMID: 37866571 DOI: 10.1016/j.ijbiomac.2023.127584] [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: 05/31/2023] [Revised: 08/16/2023] [Accepted: 10/19/2023] [Indexed: 10/24/2023]
Abstract
To investigate the digestive behavior of extruded starch-polyphenols system, extruded sweet potato starch vermicelli (ESPSV) was used as a model. The multi-scale structure, starch digestibility, polyphenol release, digestive enzyme activity during digestion and their correlation of ESPSV supplemented with matcha (MT), green tea extract (GTE), tea polyphenols (TP) and epigallocatechin gallate (EGCG) (at 1% polyphenol level) were discussed. Results showed that tea products in whatever form could retard starch digestion, with EGCG working best. The predicted glycemic index (pGI) of ESPSV was decreased from 82.50 to 65.46 after adding EGCG. Starch formed larger molecular aggregates with tea products under extrusion, showing a "B + V" type pattern. The order of V-type crystals content was EGCG + ESPSV (1.41) > TP + ESPSV (1.50) > GTE + ESPSV (1.88) > MT + ESPSV (2.62) > ESPSV (3.20). Under external pressure, EGCG, as tea monomer, was more likely to enter the spiral cavity of amylose and form V-type inclusion complex. Notably, polyphenols released during digestion could still reduce digestive enzyme activity, with a 15.53% decrease in EGCG + ESPSV compared to ESPSV. This was verified by correlation analysis, where RDS content (0.961, p < 0.01) and pGI (0.966, p < 0.01) were highly significantly correlated with the enzyme activity. Furthermore, tea products did not break or even enhance the quality of ESPSV as the final product.
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Affiliation(s)
- Yun Li
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Liya Niu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Leiyan Wu
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Dongming Li
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Chao Sun
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China
| | - Jianhui Xiao
- School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China; Jiangxi Province Key Laboratory of Tuberous Plant Biology, Jiangxi Agricultural University, Nanchang 330045, China.
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6
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Różyło R, Schönlechner R, Pichler EC, Dziki D, Matwijczuk A, Biernacka B, Świeca M. Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics. Food Chem 2023; 428:136782. [PMID: 37418878 DOI: 10.1016/j.foodchem.2023.136782] [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: 02/06/2023] [Revised: 06/26/2023] [Accepted: 06/30/2023] [Indexed: 07/09/2023]
Abstract
Micronized oat husk and Plantago ovata husk were used as dietary fiber sources in wheat bread. The addition of 20% micronized oat husk improved dough yield but resulted in a darker bread crumb, decreased loaf volume, and deteriorated texture. In contrast, 5% P. ovata husk enhanced the springiness and cohesiveness of the crumb, as confirmed by rapid visco-analysis of pasting properties and Fourier-transform infrared spectra. The improvement was ascribed to increased interaction via hydrogen or glycosidic bonds. Bread enriched with 10% micronized oat husk and 5% P. ovata husk contained 9.2 g/100 g FW of fiber (a 5-fold increase), 7.1 g/100 g FW of protein (a decrease of 21%), 40.1 g/100 g FW of carbohydrates (a decrease of 21.6%), and had a calorific value of 212 kcal/100 g FW (a decrease of 22%). In vitro, analysis showed higher starch digestibility for the bread. Furthermore, both P. ovata husk and micronized oat husk improved the antioxidant properties of potentially bioaccessible fractions, particularly the ability to quench hydroxyl radicals, which was 2.7-fold higher in the bread with the highest contribution of micronized oat husk.
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Affiliation(s)
- Renata Różyło
- Department of Food Engineering and Machines, University of Life Sciences in Lublin, 28 Głęboka St., 20-612 Lublin, Poland.
| | - Regine Schönlechner
- Department of Food Science and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria.
| | - Eleonora Charlotte Pichler
- Department of Food Science and Technology, Institute of Food Technology, BOKU-University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria.
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.
| | - Arkadiusz Matwijczuk
- Department of Biophysics, Institute of Molecular Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
| | - Beata Biernacka
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka St., 20-612 Lublin, Poland.
| | - Michał Świeca
- University of Life Sciences in Lublin, Department of Biochemistry and Food Chemistry, Skromna Street 8, Lublin 20-704, Poland.
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7
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Ge F, Xia R, Wu D, Cheng W, Meng L, Wang Z, Tang X. Toward a comprehensive understanding of various milling methods on the physicochemical properties of highland barley flours and eating quality of corresponding sugar-free cookies. Food Chem 2023; 413:135657. [PMID: 36773359 DOI: 10.1016/j.foodchem.2023.135657] [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: 09/29/2022] [Revised: 01/30/2023] [Accepted: 02/06/2023] [Indexed: 02/10/2023]
Abstract
Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physicochemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color. High a* values and poor hydration/pasting properties of wet-milled flours were associated with its smallest particle size and lowest content of damaged starch (25.3%), β-glucan (1.87%), and dietary fiber (10.87%), resulting in dark brown color, slightly high spread ratio, low hardness, and fast digestibility of the corresponding cookies. Conversely, the low digestibility of the cookies (predicted glycemic index 58.85) prepared from dry-milled flours was attributed to the higher content of dietary fiber, β-glucan and V-type starch-lipid complex, which would affect enzyme accessibility and may be beneficial for making HB sugar-free cookies. This study is expected to promote the development of HB functional foods.
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Affiliation(s)
- Fei Ge
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Ruhui Xia
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Di Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
| | - Weiwei Cheng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Linghan Meng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Zhenjiong Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Xiaozhi Tang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory3 of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
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8
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Li X, Wang L, Jiang P, Zhu Y, Zhang W, Li R, Tan B. The effect of wheat bran dietary fibre and raw wheat bran on the flour and dough properties: A comparative study. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Vernon-Carter E, Meraz M, Bello-Perez L, Alvarez-Ramirez J. Analysis of starch digestograms using Monte Carlo simulations. Carbohydr Polym 2022; 291:119589. [DOI: 10.1016/j.carbpol.2022.119589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/13/2022] [Accepted: 05/05/2022] [Indexed: 11/02/2022]
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Zhou Y, Wang M, Li W, Liu G, Wang W, Zhi W, Wang M, Wang R, Hu A, Zheng J. Effects of dual modification of lysine and microwave on corn starch: In vitro digestibility and physicochemical properties. Int J Biol Macromol 2022; 220:426-434. [PMID: 35981682 DOI: 10.1016/j.ijbiomac.2022.08.075] [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: 05/06/2022] [Revised: 07/30/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022]
Abstract
The effects of lysine addition and microwave treatment (MC) on the digestibility, physicochemical properties and structure of corn starch were investigated. Among all uncooked samples, unmodified corn starch (CS), microwave modified corn starch (MC-CS) and corn starch mixed with lysine (CS-Lys) contained 15.09 %, 14.82 % and 18.86 % slowly digestible starch (SDS), while up to 30.28 % in microwave-lysine modified corn starch (MC-Lys). In contrast to CS, the peak viscosity, breakdown viscosity, setback viscosity and gel enthalpy of MC-Lys were decreased, while the relative crystallinity was increased. Scanning electron microscopy observation showed that corn starch aggregated with each other and was coated by lysine after MC, the particle size distribution range became wider, and the specific surface area decreased. The results showed that the interaction of starch with lysine in the microwave field increased the ordered and aggregated structure of corn starch, resulting in a significant change in the physicochemical properties and digestibility of corn starch. MC-Lys can be added to foods as a nutritional fortification to meet the needs of specific populations for lysine and low carbohydrate.
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Affiliation(s)
- Yu Zhou
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Mengting Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Weiqi Li
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Guangxin Liu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wei Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Wenli Zhi
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Meng Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Ruobing Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China
| | - Aijun Hu
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
| | - Jie Zheng
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, PR China; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, PR China.
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11
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Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus ( Nelumbo nucifera) Seed Flour. Foods 2022; 11:foods11162473. [PMID: 36010474 PMCID: PMC9407196 DOI: 10.3390/foods11162473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/03/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat−moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG contained similar protein, soluble dietary fiber, and insoluble dietary fiber contents to N-LSF, while those of HMT and EP differed from their native form. PG increased rapid digestible starch (RDS) but decreased resistant starch (RS); while HMT and EP increased amylose and RS contents to 34.57−39.23% and 86.99−92.52% total starch, respectively. Such differences led to the different pasting properties of the modified flours rather than PG, which was comparable to the native flour. HMT had limited pasting properties, while EP gave the highest viscosities upon pasting. The eGI of all samples could be classified as low (<50), except that of PG, which was in the medium range (60). It was plausible that lotus seed flour modified either with HMT or EP could be used as carbohydrate source for diabetes patients or health-conscious people.
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12
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An insight into the rheology and texture assessment: The influence of sprouting treatment on the whole wheat flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107248] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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13
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Tarafdar A, Kaur BP. Storage stability of microfluidized sugarcane juice and associated kinetics. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ayon Tarafdar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli, Sonipat 131 028 Haryana
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14
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Zhu Y, Ji X, Yuen M, Yuen T, Yuen H, Wang M, Smith D, Peng Q. Effects of Ball Milling Combined With Cellulase Treatment on Physicochemical Properties and in vitro Hypoglycemic Ability of Sea Buckthorn Seed Meal Insoluble Dietary Fiber. Front Nutr 2022; 8:820672. [PMID: 35155531 PMCID: PMC8837271 DOI: 10.3389/fnut.2021.820672] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 12/30/2021] [Indexed: 12/17/2022] Open
Abstract
To improve the rough texture and hypoglycemic ability of sea buckthorn insoluble dietary fiber (IDF), a novel combined modification method was developed in this study. The IDF was treated with ball milling and cellulase treatment to obtain co-modified insoluble dietary fiber (CIDF). The physicochemical and functional properties of IDF, milled insoluble dietary fiber (MIDF), and CIDF were studied. After treatments, MIDF had smaller particle sizes and a looser structure, and CIDF exhibited a wrinkled surface and sparse porous structure according to scanning electron microscopy (SEM) and X-ray diffraction. Compared to IDF, MIDF and CIDF showed improved water-holding, oil-binding, and swelling capacities, improved by 16.13, 14.29, and 15.38%, and 38.5, 22.2, and 25.0%, for MIDF and CIDF, respectively. The cation exchange ability of modified samples showed improvement as well. Treatments also changed the fluidity of MIDF and CIDF. Due to the smaller particles and increased stacking, the bulk density (BD) and angle of repose of MIDF improved by 33.3% and 4.1° compared to IDF, whereas CIDF had a looser structure and thus decreased by 7.1% and 13.3° with increased fluidity. Moreover, the modification also enhanced the effects of CIDF on glucose adsorption, glucose diffusion inhibition, starch digestion inhibition, starch pasting interference, and α-amylase activity inhibition. In summary, IDF modified by ball milling combined with cellulose treatment could be developed as a functional ingredient for regulating glucose content.
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Affiliation(s)
- Yulian Zhu
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaolong Ji
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
| | | | | | | | - Min Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Deandrae Smith
- Department of Food Science and Technology, University of Nebraska, Lincoln, NE, United States
| | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, China
- *Correspondence: Qiang Peng
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15
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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.
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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.
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16
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Tu J, Brennan MA, Hui X, Wang R, Peressini D, Bai W, Cheng P, Brennan CS. Utilisation of dried shiitake, black ear and silver ear mushrooms into sorghum biscuits manipulates the predictive glycaemic response in relation to variations in biscuit physical characteristics. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15500] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Juncai Tu
- School of Science RMIT University GPO Box 2474 Melbourne VIC 3001 Australia
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | - Ruibin Wang
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
| | | | - Weidong Bai
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Ping Cheng
- College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
| | - Charles Stephen Brennan
- School of Science RMIT University GPO Box 2474 Melbourne VIC 3001 Australia
- Department of Wine, Food and Molecular Biosciences Lincoln University PO Box 84, Lincoln Christchurch 7647 New Zealand
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17
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Geng DH, Lin Z, Liu L, Qin W, Wang A, Wang F, Tong LT. Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111543] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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18
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Hirunyophat P, Chalermchaiwat P, On‐nom N, Prinyawiwatkul W. Selected nutritional quality and physicochemical properties of silkworm pupae (frozen or powdered) from two species. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14985] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Patthama Hirunyophat
- Food and Nutrition Program Department of Home Economics Faculty of Agriculture Kasetsart University 50, Ngam Wong Wan Road Bangkok Thailand
| | - Parisut Chalermchaiwat
- Food and Nutrition Program Department of Home Economics Faculty of Agriculture Kasetsart University 50, Ngam Wong Wan Road Bangkok Thailand
| | - Nattira On‐nom
- Institute of Nutrition Mahidol University Phutthamonthon Sai 4 Road Nakhon Pathom999Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State UniversityAgricultural Center Baton Rouge LA70803USA
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19
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Zheng J, Huang S, Zhao R, Wang N, Kan J, Zhang F. Effect of four viscous soluble dietary fibers on the physicochemical, structural properties, and in vitro digestibility of rice starch: A comparison study. Food Chem 2021; 362:130181. [PMID: 34082291 DOI: 10.1016/j.foodchem.2021.130181] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 05/17/2021] [Accepted: 05/21/2021] [Indexed: 11/15/2022]
Abstract
The effect of carboxymethyl cellulose (CMC), high-methoxyl pectin (HMP), konjac glucomannan (KGM), and xanthan gum (XG) on the physicochemical, structural properties, and digestibility of rice starch were investigated and compared. The four viscous soluble dietary fibers (VSDFs) increased the viscosity, storage modulus and loss modulus while decreased the pasting temperature and gelatinization enthalpy. Moreover, XG produced the lowest peak viscosity and dynamic modulus compared with the other VSDFs. Furthermore, the degree of short-range ordered structure of starch with KGM increased from 0.8448 to 0.8716; and the relative crystallinity of starch with XG increased by 12%. An ordered and reunited network structure was observed in SEM. In addition, VSDF inhibited the digestibility of rice starch and significantly increased the resistant starch content. This study compared the effect of four VSDFs on the physicochemical, structural and digestion properties of rice starch to fully understand and develop their application to starchy foods.
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Affiliation(s)
- Jiong Zheng
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China.
| | - Shan Huang
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Ruyue Zhao
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Nan Wang
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
| | - Fusheng Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China
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20
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Characterization of resistant waxy maize dextrins prepared by simultaneous debranching and crystallization. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106315] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Gao S, Liu H, Sun L, Cao J, Yang J, Lu M, Wang M. Rheological, thermal and in vitro digestibility properties on complex of plasma modified Tartary buckwheat starches with quercetin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106209] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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22
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Huang S, Wang N, Zhang Y, Zhang F, Zheng J. Physical, thermal and structural properties of rice starch as affected by the addition of bamboo shoot shell fibres. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14700] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shan Huang
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
| | - Nan Wang
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
| | - Yue Zhang
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
| | - Fusheng Zhang
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
| | - Jiong Zheng
- College of Food Science Southwest University Chongqing400715China
- National Demonstration Center for Experimental Food Science and Technology Education (Southwest University) Chongqing400715China
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23
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Li Y, Gao S, Ji X, Liu H, Liu N, Yang J, Lu M, Han L, Wang M. Evaluation studies on effects of quercetin with different concentrations on the physicochemical properties and in vitro digestibility of Tartary buckwheat starch. Int J Biol Macromol 2020; 163:1729-1737. [DOI: 10.1016/j.ijbiomac.2020.09.116] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/16/2020] [Accepted: 09/16/2020] [Indexed: 12/11/2022]
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24
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Ning Y, Cui B, Yuan C. Decreasing the digestibility of debranched corn starch by encapsulation with konjac glucomannan. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105966] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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25
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Wang N, Huang S, Zhang Y, Zhang F, Zheng J. Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109509] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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26
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Zhang D, Lin Z, Lei W, Zhong G. Synergistic effects of acetylated distarch adipate and sesbania gum on gelatinization and retrogradation of wheat starch. Int J Biol Macromol 2020; 156:171-179. [PMID: 32251753 DOI: 10.1016/j.ijbiomac.2020.03.256] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/31/2020] [Accepted: 03/31/2020] [Indexed: 01/24/2023]
Abstract
The synergistic effects of the combination of acetylated distarch adipate and sesbania gum (C-ADA-SG) with the ratio of 5:0, 4:1, 2.5:2.5, 1:4, 0:5, accounting for 5% (w/w) of the starch on gelatinization and retrogradation properties of wheat starch (WS) were studied. Scanning Electron Microscopy (SEM) showed that the microstructure of gelatinized WASs (WS added with C-ADA-SG) tended to be smoother. Based on the results of Rapid Visco-Analyzer (RVA) and Differential Scanning Calorimetry (DSC), the pasting characteristics of WS were affected and the gelatinization process was retarded by C-ADA-SG. After seven-day storage at 4 °C, compared to WS, the gel firmness, syneresis, retrogradation enthalpy, and the relative crystallinity of WASs clearly decreased by 17.47-44.36 g, 11.16-17.93%, 0.22-0.80 J·g-1, and 4.06-8.61%, respectively. However, the band ratio 1639:1157 cm-1 by FTIR and loss tangent (tan δ) value were increased with C-ADA-SG addition. Meanwhile, X-Ray Diffraction (XRD) reflected that native WS showed A-type crystal structure, which transferred to B + V type after retrogradation. Furthermore, Low-Field Nuclear Magnetic Resonance (LF-NMR) declared that C-ADA-SG increased the water mobility and limited the diffusion and seepage of water during storage. Generally, ADA and SG produced a synergistic effect on retarding the gelatinization and retrogradation of WS.
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Affiliation(s)
- Dongxia Zhang
- College of Food Science, Southwest University, No. 2 Tiansheng Street, Chongqing 400715, PR China
| | - Zhitong Lin
- College of Food Science, Southwest University, No. 2 Tiansheng Street, Chongqing 400715, PR China
| | - Wen Lei
- College of Food Science, Southwest University, No. 2 Tiansheng Street, Chongqing 400715, PR China
| | - Geng Zhong
- College of Food Science, Southwest University, No. 2 Tiansheng Street, Chongqing 400715, PR China.
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27
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Ning Y, Cui B, Yuan C, Zou Y, Liu W, Pan Y. Effects of konjac glucomannan on the rheological, microstructure and digestibility properties of debranched corn starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105342] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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