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Gu Y, Xu R, Liu T, McClements DJ, Zhao X, Wu J, Zhao M, Zhao Q. Enhancing the nonlinear rheological property and digestibility of mung bean flour gels using controlled microwave treatments: Effect of starch debranching and protein denaturation. Int J Biol Macromol 2024; 270:132049. [PMID: 38704060 DOI: 10.1016/j.ijbiomac.2024.132049] [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: 03/25/2024] [Revised: 04/14/2024] [Accepted: 05/01/2024] [Indexed: 05/06/2024]
Abstract
In this study, we examined the possibility of using industrial microwave processing to enhance the gelling properties and reduce the starch digestibility of mung bean flour (MBF). MBF (12.6 % moisture) was microwaved at a power of 6 W/g to different final temperatures (100-130 °C), and then its structural and functional properties were characterized. The microwave treatment had little impact on the crystalline structure or amylose content of the starch, but it roughened the starch granule surfaces and decreased the short-range ordered structure and degree of branching. In addition, the extent of mung bean protein denaturation caused by the microwave treatment depended on the final temperature. Slightly denaturing the proteins (100 °C) did not affect the nature of the gels (protein phase dispersed in a starch phase) but the gel network became more compact. Moderately denaturing the proteins (110-120 °C) led to more compact and homogeneous starch-protein double network gels. Excessive protein denaturation (130 °C) caused the gel structure to become more heterogeneous. As a result, the facilitated tangles between starch chains by more linear starch molecules after debranching, and the protein network produced by moderate protein denaturation led to the formation of stronger gel and the improvement of plasticity during large deformation (large amplitude oscillatory shear-LAOS). Starch recrystallization, lipid complexion, and protein network retard starch digestion in the MBF gels. In conclusion, an industrial microwave treatment improved the gelling and digestive properties of MBF, and Lissajous curve has good adaptability in characterizing the viscoelasticity of gels under large deformations.
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Affiliation(s)
- Yue Gu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Rong Xu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tongxun Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | | | - Xiujie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jinjin Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China
| | - Qiangzhong Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510640, China.
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2
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Hui G, Zhu P, Wang M. Structure and functional properties of taro starch modified by dry heat treatment. Int J Biol Macromol 2024; 261:129702. [PMID: 38280699 DOI: 10.1016/j.ijbiomac.2024.129702] [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: 07/26/2023] [Revised: 01/14/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Taro starch (TS) was modified by dry heat treatment (DHT) for different periods (1, 3, 5, and 7 h at 130 °C) and temperatures (90, 110, 130, and 150 °C for 5 h) to expand its applications in food and other industries. The structure and functional properties of DHT-modified TS were characterized. It was found that TS granules became agglomerated after DHT, and the particle size, amylose content, solubility, and retrogradation enthalpy change of TS increased with increasing dry heating time and temperature, whereas the relative crystallinity, molecular weight, swelling power, gelatinization temperature, and enthalpy change decreased. The absorbance ratio of 1047 cm-1/1022 cm-1 for DHT-modified TS (except at 7 h) was higher than that of native TS. DHT increased the contact angle of TS in a time- and temperature-dependent manner. At a moderate strength, DHT increased the pasting viscosity, relative setback value, and storage modulus but decreased the relative breakdown value. Moreover, DHT (except at 150 °C) caused a decrease in the rapid digestive starch content and estimated glycemic index of TS. These results suggested that DHT-modified TS could be used in foods with high viscosity requirements, gel foods, and low-glycemic index starch-based foods.
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Affiliation(s)
- Gan Hui
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China
| | - Peilei Zhu
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China; Institute of Horticulture, Anhui Academy of Agricultural Sciences, Hefei 230031, China
| | - Mingchun Wang
- Department of Food Science and Engineering, Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China.
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3
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Ma M, Zhang X, Zhu Y, Li Z, Sui Z, Corke H. Mechanistic insights into the enhanced texture of potato noodles by incorporation of small granule starches. Int J Biol Macromol 2024; 257:128535. [PMID: 38048925 DOI: 10.1016/j.ijbiomac.2023.128535] [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: 09/23/2023] [Revised: 11/17/2023] [Accepted: 11/29/2023] [Indexed: 12/06/2023]
Abstract
Potato noodles are a popular food due to their unique texture and taste, but native potato starch often fails to meet consumer demands for precise textural outcomes. The effect of blending small granule (waxy amaranth, non-waxy oat and quinoa) starch with potato starch on the properties of noodles was investigated to enhance quality of noodles. Morphological results demonstrated that small granule starch filled gaps between potato starch granules, some of which gelatinized incompletely. Meanwhile, XRD and FTIR analysis indicated that more ordered structures and hydrogen bonding among starch granules increased with addition of small granule starch. The addition of oat or quinoa starch increased gel elasticity, decreased viscosity of the pastes, and increased the tensile strength of noodles, while addition of 30 % and 45 % waxy amaranth starch did not increase G' value of gel or tensile strength of noodles. These results indicated that amylose molecules played an important role during retrogradation, and may intertwine and interact with each other to enhance the network structure of starch gel in potato starch blended with oat or quinoa starch. This study provides a natural way to modify potato starch for desirable textural properties of noodle product.
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Affiliation(s)
- Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xinyu Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yifei Zhu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zijun Li
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
| | - Harold Corke
- Biotechnology and Food Engineering Program, Guangdong Technion-Israel Institute of Technology, Shantou 515063, China; Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
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4
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Kumari B, Sit N. Comprehensive review on single and dual modification of starch: Methods, properties and applications. Int J Biol Macromol 2023; 253:126952. [PMID: 37722643 DOI: 10.1016/j.ijbiomac.2023.126952] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 08/11/2023] [Accepted: 09/12/2023] [Indexed: 09/20/2023]
Abstract
Starch is a natural, renewable, affordable, and easily available polymer used as gelling agents, thickeners, binders, and potential raw materials in various food products. Due to these techno-functional properties of starch, food and non-food industries are showing interest in developing starch-based food products such as films, hydrogels, starch nanoparticles, and many more. However, the application of native starch is limited due to its shortcomings. To overcome these problems, modification of starch is necessary. Various single and dual modification processes are used to improve techno-functional, morphological, and microstructural properties, film-forming capacity, and resistant starch. This review paper provides a comprehensive and critical understanding of physical, chemical, enzymatic, and dual modifications (combination of any two single modifications), the effects of parameters on modification, and their applications. The sequence of modification plays a key role in the dual modification process. All single modification methods modify the physicochemical properties, crystallinity, and emulsion properties, but some shortcomings such as lower thermal, acidic, and shear stability limit their application in industries. Dual modification has been introduced to overcome these limitations and maximize the effectiveness of single modification.
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Affiliation(s)
- Bharati Kumari
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India
| | - Nandan Sit
- Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
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5
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Liu M, Li J, Ma H, Qin G, Niu M, Zhang X, Zhang J, Wei Y, Han J, Liang Y, Zhang S, Yin L, Zhu H, Huang Y, Li L, Zheng X, Liu C. Structural and physicochemical characteristics of wheat starch as influenced by freeze-thawed cycles and antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves. Food Chem X 2023; 20:100927. [PMID: 38144810 PMCID: PMC10740099 DOI: 10.1016/j.fochx.2023.100927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 09/28/2023] [Accepted: 10/03/2023] [Indexed: 12/26/2023] Open
Abstract
The effects of freeze-thawed cycles (FTs) and a new antifreeze protein from Sabina chinensis (Linn.) Ant. cv. Kaizuca leaves (ScAFP) on the structure and physicochemical characteristics of wheat starch were studied. The mechanical breaking exerted by ice crystals on starch granules during FTs gradually deepened, sequentially squeezing the surface (2-6 FTs), amorphous region (8 FTs) and crystalline region (10 FTs) of starch granules. These changes led to reduced thermal stability, increased retrogradation tendency, and weakened gel network structure. The addition of ScAFP retarded the damage of ice crystals on starch granule structure and crystal structure during FTs, and significantly reduced the retrogradation tendency. Compared with native starch, the hardness of freeze-thawed starch without and with added ScAFP after 10 FTs decreased by 17.85% and 9.22%, respectively, indicating ScAFP improved the gel texture properties of freeze-thawed starch. This study provides new strategies for improving the quality of frozen starch-based foods.
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Affiliation(s)
- Mei Liu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jie Li
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Hao Ma
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Guolan Qin
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mengge Niu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaoyin Zhang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jin Zhang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yangkun Wei
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Jiajing Han
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Liang
- College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Shenying Zhang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lulu Yin
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Haojia Zhu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Ying Huang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Limin Li
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chong Liu
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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6
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van Rooyen J, Marini F, Orth SH, Oyeyinka SA, Simsek S, Manley M. Effect of wheat roasting conditions and wheat type on short-wave infrared (SWIR) spectral data of whole and milled wheat by ANOVA-simultaneous component analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 303:123160. [PMID: 37481843 DOI: 10.1016/j.saa.2023.123160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/06/2023] [Accepted: 07/13/2023] [Indexed: 07/25/2023]
Abstract
ANOVA-simultaneous component analysis (ASCA) was used to investigate the effect of roasting and wheat type on shortwave-infrared (SWIR) spectra of whole wheat and flour through assessment of statistical significance and characterisation of the contributing spectral features. The full factorial experimental design included two wheat types, three roasting temperatures and three roasting frequencies. SWIR spectral images were collected from the two roasted wheat types and their two milled samples. Three ASCA models, one for each wheat conformation (kernel, whole wheat flour, white flour) were investigated. It was evidenced that all factors and interaction in the whole wheat flour model had a significant (p ≤ 0.05) effect on spectral data. Only the factor roasting frequency was not significant in white flour model and only the interaction between roasting frequency and wheat type was not significant for the kernel model. The main variations in the loading line plots were identified and characterised by chemical structural differences that occur within the sample. The effect of roasting frequency had a more adverse effect on protein stability, moisture evaporation, water soluble carbohydrates and aromatic amino acids, compared to roasting temperature. A Rapid Visco-Analyser (RVA) was used to further investigate difference in wheat type as almost all spectral data sets differed significantly. The most prominent difference between the two wheat types was observed as differences in amylase activity and presence of lipids. ASCA applied to SWIR whole wheat and flour spectral data effectively characterised the significant effect of roasting on wheat starch and protein structures.
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Affiliation(s)
- Jana van Rooyen
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa.
| | - Federico Marini
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa; Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, I-00185 Rome, Italy.
| | - Sebastian Helmut Orth
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa.
| | - Samson Adeoye Oyeyinka
- Centre of Excellence in Agri-food Technologies Building, National Centre for Food Manufacturing, University of Lincoln, Holbeach, Spalding, Lincolnshire PE12 7FJ, United Kingdom.
| | - Senay Simsek
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa.
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7
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Jia R, Cui C, Gao L, Qin Y, Ji N, Dai L, Wang Y, Xiong L, Shi R, Sun Q. A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality. Carbohydr Polym 2023; 321:121260. [PMID: 37739518 DOI: 10.1016/j.carbpol.2023.121260] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 07/18/2023] [Accepted: 08/02/2023] [Indexed: 09/24/2023]
Abstract
Swelling behavior involves the process of starch granules absorbing enough water to swell and increase the viscosity of starch suspension under hydrothermal conditions, making it one of the important aspects in starch research. The changes that starch granules undergo during the swelling process are important factors in predicting their functional properties in food processing. However, the factors that affect starch swelling and how swelling, in turn, affects the texture and digestion characteristics of starch-based foods have not been systematically summarized. Compared to its long chains, the short chains of amylose easily interact with amylopectin chains to inhibit starch swelling. Generally, reducing the swelling of starch could increase the strength of the gel while limiting the accessibility of digestive enzymes to starch chains, resulting in a reduction in starch digestibility. This article aims to conduct a comprehensive review of the mechanism of starch swelling, its influencing factors, and the relationship between swelling and the pasting, gelling, and digestion characteristics of starch. The role of starch swelling in the edible quality and nutritional characteristics of starch-based foods is also discussed, and future research directions for starch swelling are proposed.
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Affiliation(s)
- Ruoyu Jia
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Congli Cui
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Lin Gao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China
| | - Rui Shi
- College of Food Science and Engineering, Nanjing Forestry University, Nanjing, Jiangsu Province 210037, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao, Shandong Province 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, Shandong Province 257300, China.
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8
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Fashi A, Delavar AF, Zamani A, Noshiranzadeh N, Mohammadi M. Solid state cationization reaction of microporous starch with betaine hydrochloride under repeated heating/cooling cycles: Design of a green approach for corn starch modification. Int J Biol Macromol 2023; 248:125968. [PMID: 37494994 DOI: 10.1016/j.ijbiomac.2023.125968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 07/15/2023] [Accepted: 07/22/2023] [Indexed: 07/28/2023]
Abstract
In this research, the cationization process of microporous starch with betaine hydrochloride (BHC) in the presence of H3PO4 (as a catalyst) under heating/cooling cycles was reported for the first time. Granular microporous starch was initially prepared from normal corn starch (NS) through amyloglucosidase treatment. Then, solid state cationization reaction of microporous starch (MS) with betaine hydrochloride (BHC) was performed under repeated dry-heat modification. The cationic microporous starch showed higher substitution degree (0.031) and reaction efficiency (89.1 %) in comparison with cationic starch based on NS (0.021, 60.3 %), which this can be attributed to the increased probability of effective collision between BHC molecules and starch granules after enzymatic treatment. The analysis of cationic starches by FTIR and 13C NMR confirmed the presence of cationic functional groups on starch chains. Further examinations on the modified starches by single and dual treatments were accomplished with respect to morphology, particle size distribution, X-ray powder diffraction (XRD), colour parameters, zeta potential, amylose content, viscosity, solubility, and swelling power. The greenness of the suggested dual treatment (score: 82) in this work was evaluated and compared to a conventional method reported in literature (score: 67) on the preparation of cationic starches.
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Affiliation(s)
- Armin Fashi
- Department of Environmental Science, University of Zanjan, Postal Code 45371-38791 Zanjan, Iran; Research and Development Department, Glucosan Company, Alborz Industrial City, Qazvin, Iran.
| | - Ali Fallah Delavar
- Research and Development Department, Glucosan Company, Alborz Industrial City, Qazvin, Iran
| | - Abbasali Zamani
- Department of Environmental Science, University of Zanjan, Postal Code 45371-38791 Zanjan, Iran.
| | | | - Maryam Mohammadi
- Food and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute, Karaj, Iran
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9
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Mauro RR, Vela AJ, Ronda F. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties. Foods 2023; 12:2281. [PMID: 37372492 DOI: 10.3390/foods12122281] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/28/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amylose content and thermal and hydration properties have not been adequately established so far. An exhaustive study of the pasting and rheological properties of starch gels (maize and rice (normal and waxy in both cases), wheat, potato, and tapioca) at concentrations of 6.4, 7.8, 9.2, 10.6, and 11.9 g/100 g was performed. The results were evaluated in terms of a potential equation fit between each parameter and each gel concentration. The parameters determined for the gels at the studied concentrations were correlated with the hydration properties and thermal properties by applying principal component analysis (PCA). Wheat starch, followed by normal maize and normal rice starches, presented a greater capacity to modulate their gels' pasting and viscoelastic properties via their concentration in water. On the contrary, the characteristics of waxy rice and maize, potato, and tapioca starches were barely modified by concentration in pasting assays, but the gels of potato and tapioca showed noticeable changes in their viscoelastic properties as functions of concentration. In the PCA plot, the non-waxy cereal samples (wheat, normal maize, and normal rice) were located close to each other. Wheat starch gels were the most dispersed on the graph, which is consistent with the high dependence on the concentration of the gel shown in most of the studied parameters. The waxy starches had close positions not too distant from those of the tapioca and potato samples and with little influence from amylose concentration. The potato and tapioca samples were close to the vectors of the crossover point in rheology and peak viscosity in their pasting properties. The knowledge gained from this work allows a better understanding of the effects of starch concentration on food formulations.
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Affiliation(s)
- Raúl Ricardo Mauro
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Antonio José Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
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10
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Song X, Deng L, Zhang J, Ren H, Zhao R. Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread. J Food Sci 2023. [PMID: 37227942 DOI: 10.1111/1750-3841.16607] [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: 01/12/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/27/2023]
Abstract
Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study, the molecular structures and physicochemical properties of starches from 11 wheat varieties with amylose content (AC) of 1.75%-28.79% were investigated. Northern style CSB was made using these wheat varieties to explore the structure-property-quality relationship of starches. AC was negatively correlated with the pasting and gelatinization properties. The relative crystallinity (RC) had a negative correlation with AC but a positive correlation with gelatinization. The molecular structure results from the fluorophore-assisted capillary electrophoresis spectrophotometer indicated that the length of short amylopectin chains (βAp,i ) was positively correlated with hot paste and cool paste viscosities. The amount of medium amylopectin chains (hAp,iii ) was positively correlated with peak and breakdown viscosities but negatively correlated with setback viscosity. The hAp,iii had positive correlations with gelatinization temperatures and RC. The amount of long amylopectin chains (hAp,v ) had a positive correlation with peak temperature. For the CSB texture, βAp,i had negative correlations with hardness and chewiness, whereas had a positive correlation with resilience. The hAp,iii was negatively correlated with springiness and resilience. The hAp,v was negatively associated with resilience. PRACTICAL APPLICATION: Starch has a vital role in wheat flour products. Clarifying the structure-property-quality relationship of starches will help illuminate the role of starch molecular structure in CSB production and provide valuable information for the control of CSB quality. It also provides a significant reference for wheat breeding.
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Affiliation(s)
- Xiaoyan Song
- Provincial Key Laboratory of Cereal Resource Transformation and Utilization, Henan University of Technology, Zhengzhou, P. R. China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, P. R. China
| | - Lili Deng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Jian Zhang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Hongtao Ren
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, P. R. China
| | - Renyong Zhao
- Provincial Key Laboratory of Cereal Resource Transformation and Utilization, Henan University of Technology, Zhengzhou, P. R. China
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11
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Liu S, Liu H, Gao S, Guo S, Zhang C. Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch. Front Nutr 2023; 10:1191391. [PMID: 37234552 PMCID: PMC10206050 DOI: 10.3389/fnut.2023.1191391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 04/10/2023] [Indexed: 05/28/2023] Open
Abstract
As a physical method for starch modification, dry heating treatment (DHT) at high temperatures (150 and 180°C, respectively) was applied to blue highland barley (BH) starch with different durations (2 and 4 h). The effects on its multi-structures, physicochemical properties, and in vitro digestibility were investigated. The results showed that DHT had changed the morphology of BH starch, and the diffraction pattern remained an "A"-type crystalline structure. However, with an extension of DHT temperature and time, the amylose content, gelatinization temperature, enthalpy value, swelling power, and pasting viscosity of modified starches decreased, while the light transmittance, solubility, and water and oil absorption capacities increased. Additionally, compared with native starch, the content of rapidly digestible starch in modified samples increased after DHT, whereas those of slowly digestible starch and RS decreased. Based on these results, the conclusion could be drawn that DHT is an effective and green way to transform multi-structures, physicochemical properties, and in vitro digestibility of BH starch. This fundamental information might be meaningful to enrich the theoretical basis of physical modification on BH starch and extend the applications of BH in the food industry.
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Affiliation(s)
- Shuang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Hang Liu
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Shanshan Gao
- School of Food Science and Engineering, Hainan University, Haikou, China
| | - Shang Guo
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
| | - Cheng Zhang
- Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
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12
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Sun X, Sun Z, Saleh AS, Lu Y, Zhang X, Ge X, Shen H, Yu X, Li W. Effects of various microwave intensities collaborated with different cold plasma duration time on structural, physicochemical, and digestive properties of lotus root starch. Food Chem 2023; 405:134837. [DOI: 10.1016/j.foodchem.2022.134837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 10/26/2022] [Accepted: 10/31/2022] [Indexed: 11/06/2022]
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13
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Guo S, Wu H, Liu X, Zhao W, Zheng J, Li W. Structural, Physicochemical and Digestive Property Changes of Potato Starch after Continuous and Repeated Dry Heat Modification and Its Comparative Study. Foods 2023; 12:foods12020335. [PMID: 36673427 PMCID: PMC9858123 DOI: 10.3390/foods12020335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 12/30/2022] [Accepted: 01/04/2023] [Indexed: 01/12/2023] Open
Abstract
To investigate the effects of repeated dry heat treatment (RDH) and continuous dry heat treatment (CDH) on the structure and physicochemical and digestive properties of potato starch, potato starch was treated continuously and repeatedly at 130 °C for 3-18 h. The results showed that the crystalline form of starch was consistent with the original type B. Still, its physicochemical properties, such as swelling power, transparency, peak viscosity (PV), final viscosity (FV), breakdown (BD) and thermal properties (To, Tp, Tc, ΔT), tended to decrease. At the same time, solubility and RS increased after dry heat treatment. Moreover, RDH-treated starches were higher than CDH-treated ones in terms of molecular weight, crystallinity, swelling power, transparency and final viscosity for the same treatment time. Still, there was no significant difference between the thermal properties of the two. Meanwhile, the resistant starch (RS) content showed a downward trend after the peak value of 9 h of CDH treatment and five cycles of RDH treatment with increasing treatment time and the number of cycles, indicating a decrease in the overall digestibility of the starch. Overall, RDH had a more significant effect on potato starch's structure and physicochemical properties than CDH.
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Affiliation(s)
| | | | | | | | | | - Wenhao Li
- Correspondence: ; Fax: +86-029-8709-2486
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14
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Zhang Q, Duan H, Zhou Y, Zhou S, Ge X, Shen H, Li W, Yan W. Effect of dry heat treatment on multi-structure, physicochemical properties, and in vitro digestibility of potato starch with controlled surface-removed levels. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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15
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A Novel Starch from Talisia floresii Standl Seeds: Characterization of Its Physicochemical, Structural and Thermal Properties. Polymers (Basel) 2022; 15:polym15010130. [PMID: 36616480 PMCID: PMC9824421 DOI: 10.3390/polym15010130] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/23/2022] [Accepted: 12/23/2022] [Indexed: 12/30/2022] Open
Abstract
Colok seed (Talisia floresii Standl) represents 80% of the total fruit weight and is obtained from trees that grow mainly in Yucatan Peninsula. The aim of this work was the physicochemical characterization from colok starch seeds as an alternative to conventional sources and to identify its characteristics for potential applications in different industrial sectors. Starch yield was 42.1% with low levels of lipids, ashes and fibers. The amylose content was 33.6 ± 1.15%. The gelatinization temperature was 85 ± 0.25 °C. Color analysis resulted in a starch with an intermediate luminosity, reflecting a dark color. Finally, in morphology, starch granule exhibited an average size of 18.7 μm, spherical, uniform and without fractures. Overall results demonstrated that isolated colok starch can be used in food products that require high processing temperatures, such as sauces, cookies, noodles, bread and food packages.
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16
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Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels. Food Chem 2022; 391:133236. [DOI: 10.1016/j.foodchem.2022.133236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 04/13/2022] [Accepted: 05/15/2022] [Indexed: 11/19/2022]
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17
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Zhang H, He F, Wang T, Chen G. Insights into the interaction of CaCl 2 and potato starch: Rheological, structural and gel properties. Int J Biol Macromol 2022; 220:934-941. [PMID: 36007697 DOI: 10.1016/j.ijbiomac.2022.08.135] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 07/26/2022] [Accepted: 08/20/2022] [Indexed: 11/05/2022]
Abstract
High viscosity of starch greatly limit its application in some specific foods, in this work, a novel low-viscosity potato starch (PS) was developed via crosslinking between PS (3 %, w/v) and Ca2+ to investigate the effect of CaCl2 concentration (0.1-5 % CaCl2, w/v) on the rheological behaviors, structural and gel properties of PS. The results showed that peak viscosity (PV), trough viscosity (TV), final viscosity (FV), and breakdown viscosity (BD) of pasting curves of CaCl2-treated PS were significantly reduced compared with the native PS. The CaCl2 treatment also decreased the firmness of the PS gel and increased its pasting temperature (PT) and gelatinization enthalpy (∆H). Moreover, The CaCl2 treatment also led to more organized crystallites in the PS granules as affected by the slight increase in the ratio of 1044/1015 cm-1 in the FT-IR analysis, reduced the homogeneity of ordered structures inside granules as indicated by the increase in conclusion temperature (Tc)-onset temperature (To) in DSC analysis, and decreased relatively crystallinity revealed by XRD analysis. The findings of this study indicated CaCl2-treated PS could serve as food ingredients with reduced paste viscosity and regulated paste stability under shear during heating.
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Affiliation(s)
- Hongcai Zhang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA; School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; Laboratory of Aquatic Products Quality & Safety Risk Assessment (Shanghai) at China Ministry of Agriculture, Shanghai Ocean University, No 999 Huchenghuan Road, Lingang New District, Shanghai 201306, China
| | - Fuli He
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA
| | - Tao Wang
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA
| | - Guibing Chen
- Center for Excellence in Post-Harvest Technologies, North Carolina A&T State University, Kannapolis, NC 28081, USA.
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18
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Kong F, Zeng Q, Li Y, Di X, Ding Y, Guo X. Effect of steam explosion on nutritional components, physicochemical and rheological properties of brown rice powder. Front Nutr 2022; 9:954654. [PMID: 36071937 PMCID: PMC9441901 DOI: 10.3389/fnut.2022.954654] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Accepted: 08/02/2022] [Indexed: 11/20/2022] Open
Abstract
Brown rice powder is underutilized mainly due to its lower starch digestibility and poor processing performance. The present study investigated the potential of steam explosion on the improvement of nutritional and physicochemical characteristic in brown rice powder and rheological property of paste. Compared with native brown rice powder, steam explosion at 0.5 MPa for 7 min increased the water-extractable arabinoxylans (5.77%), reducing sugar content (21.04%), and iodine blue value (30.38%), which indicated steam explosion that destroyed the intact cells of brown rice. Later the crystalline structure of brown rice powder was destroyed into an amorphous structure by steam explosion. Steam explosion enhanced the degree of gelatinization (4.76~351.85%) and solvent retention capacity (SRC) of brown rice powder, compared with native sample. The effect on the intact cells and starch structure of brown rice caused the starch digestibility enhancement remarkable. Viscoelastic profiles confirmed that steam explosion weakened the paste strength and elasticity corresponded with hardness and cohesiveness by increasing the loss factor (tanδ). This work provided important information for brown rice powder modified by steam explosion (0.5 MPa, 7 min) with good nutritional property (nutrients and digestibility) and processability (SRC, textural, and rheological property). Steam exploded brown rice powder (0.5 MPa, 7 min) could serve as a potential ingredient widely used in food products.
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19
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Oduola AA, Atungulu GG. Impacts of Selected Infrared Wavelength Treatments on the Pasting Properties and Discoloration of Rice. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Abass A. Oduola
- Department of Food Science University of Arkansas Division of Agriculture, 2650 N Young Avenue, University of Arkansas, Fayetteville, AR 72704 USA
| | - Griffiths G. Atungulu
- Department of Food Science University of Arkansas Division of Agriculture, 2650 N Young Avenue, University of Arkansas, Fayetteville, AR 72704 USA
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20
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Junka N, Rattanamechaiskul C. Drying modelling of amylose fatty acid complex formation for reducing rapidly available glucose of geographical indication rice during high-temperature fluidisation. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Shen H, Ge X, Zhang B, Su C, Zhang Q, Jiang H, Zhang G, Yuan L, Yu X, Li W. Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties. Food Chem 2022; 372:131240. [PMID: 34619520 DOI: 10.1016/j.foodchem.2021.131240] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 09/12/2021] [Accepted: 09/24/2021] [Indexed: 12/23/2022]
Abstract
Non-thermal plasma has increasingly been used for surface modification of various materials as a novel green technology. In this study, we prepared potato starch nanocrystals (SNCs) assisted by dielectric barrier discharge plasma technology and investigated its multiscale structure, physicochemical properties and rheology. Plasma treatment did not change the morphology and crystalline pattern of SNCs but reduced the crystallinity. The amylose content, swelling power, gelatinization temperature, and apparent viscosity of SNCs decreased after the plasma process by depolymerizing the amylopectin branch chains and degrading SNCs molecules. Besides, plasma increased the rapidly digestible starch and resistant starch content. Changes in rheological properties of plasma treated SNCs suggested that the plasma process increased the flowing capacity. The effective structural and functional changes of plasma treated SNCs confirm that plasma technology has great potential for modification of SNCs.
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Affiliation(s)
- Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Xiangzhen Ge
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Bo Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Chunyan Su
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Hao Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Guoquan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Li Yuan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 7710119, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.
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22
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van Rooyen J, Simsek S, Oyeyinka SA, Manley M. Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour. Foods 2022; 11:foods11020207. [PMID: 35053938 PMCID: PMC8774515 DOI: 10.3390/foods11020207] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/04/2022] [Accepted: 01/08/2022] [Indexed: 02/05/2023] Open
Abstract
Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.
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Affiliation(s)
- Jana van Rooyen
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Senay Simsek
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA;
| | - Samson Adeoye Oyeyinka
- Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK; or
- Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg 2001, South Africa
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
- Correspondence: ; Tel.: +27-21-808-3511
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23
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Sun X, Saleh AS, Sun Z, Ge X, Shen H, Zhang Q, Yu X, Yuan L, Li W. Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112483] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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24
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Singh R, Singh S, Saxena D. Systematic Evaluation and Studies on the Effect of Octenyl Succinic Anhydride Treatment on Structural, Functional, Morphological, and Flow Properties of Underutilized
Chenopodium album
Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Renuka Singh
- Sant Longowal Institute of Engineering & Technology Longowal Sangrur India
| | - Sukhcharn Singh
- Sant Longowal Institute of Engineering & Technology Longowal Sangrur India
| | - D.C. Saxena
- Sant Longowal Institute of Engineering & Technology Longowal Sangrur India
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25
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The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles. Foods 2021; 10:foods10112727. [PMID: 34829007 PMCID: PMC8623661 DOI: 10.3390/foods10112727] [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: 10/19/2021] [Revised: 11/01/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.
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26
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Miao WB, Ma SY, Peng XG, Qin Z, Liu HM, Cai XS, Wang XD. Effects of various roasting temperatures on the structural and functional properties of starches isolated from tigernut tuber. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112149] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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27
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Effect of dry heat modification and the addition of Chinese quince seed gum on the physicochemical properties and structure of tigernut tuber starch. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103407] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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28
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Zhang H, He F, Wang T, Chen G. Thermal, pasting, and rheological properties of potato starch dual-treated with CaCl2 and dry heat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111467] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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29
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Preparation and characterization of chemically modified high amylose maize starch-ascorbyl palmitate inclusion complexes in mild reaction condition. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110983] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Wang Z, Ma S, Sun B, Wang F, Huang J, Wang X, Bao Q. Effects of thermal properties and behavior of wheat starch and gluten on their interaction: A review. Int J Biol Macromol 2021; 177:474-484. [PMID: 33636262 DOI: 10.1016/j.ijbiomac.2021.02.175] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/21/2021] [Accepted: 02/22/2021] [Indexed: 12/28/2022]
Abstract
Starch and gluten, the most important macromolecules in wheat flour, vary in thermal properties. The thermal behavior of starch, gluten and their complexes during the manufacture and quality control of flour products need to be accurately understood. However, the high complexity of starch-gluten systems impedes the accurate description of their interactions. When heated within varying temperature ranges and when water molecules are involved, the behaviors of amylose and amylopectin change, and the properties of the starch are modified. Moreover, important indicators of starch granules such as gelatinization temperature, peak viscosity, and so on, which are encapsulated by the gluten matrix, are altered. Meanwhile, the high-temperature environment induces the opening of the intrachain disulfide bonds of gliadin, leading to an increase in the probability of interchain disulfide bond formation in the gluten network system. These behaviors are notable and may provide insights into this complex interaction. In this review, the relationship between the thermal behavior of wheat starch and gluten and the quality of flour products is analyzed. Several methods used to investigate the thermal characteristics of wheat and its flour products are summarized, and some thermal interaction models of starch and gluten are proposed.
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Affiliation(s)
- Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Fengcheng Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jihong Huang
- College of Biological Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Qingdan Bao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
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