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Liu Y, Hu X, Jian X, Guo L, Xiao J, Li X. Physicochemical characterization of wheat starch and variation of fatty acid composition in deep-fried dough sticks with different treatments. J Food Sci 2024; 89:4205-4215. [PMID: 38847754 DOI: 10.1111/1750-3841.17152] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2024] [Revised: 05/09/2024] [Accepted: 05/15/2024] [Indexed: 07/04/2024]
Abstract
The present study investigated the effects of different deep-frying times and temperatures on the amylose content, crystal structure, thermodynamics, and other properties of deep-fried dough sticks. Results showed that the change of amylose content in deep-fried dough sticks during the deep-frying process was positively correlated with time and temperature. Moreover, the deep-frying process of deep-fried dough sticks was accompanied by the formation of starch-lipid complexes that led to the destruction of starch structure. The degreased sample and the oil sample had the same absorption peaks at 2854 and 1746 cm-1, respectively. The melting enthalpy (ΔH) of the starch-lipid complex decreased significantly. In addition, the viscosity of starch reduced as the deep-frying time and temperature increased. Furthermore, it was found that the effect of increasing deep-frying temperature was greater than that of time. PRACTICAL APPLICATION: As a popular deep-fried food, the main component of deep-fried dough sticks is starch. Starch gelatinization, protein denaturation, and interaction among components occurred during deep-frying. At present, there are few studies focusing on the properties of starch in deep-fried dough sticks in the real deep-frying system. Therefore, this study provided a theoretical basis for subsequent research by measuring the effects of different deep-frying conditions on the properties of starch in deep-fried dough sticks.
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Affiliation(s)
- Yan Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao, China
| | - Xueying Hu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Shandong Technology Innovation Center of Special Food, Qingdao, China
| | - Xinhang Jian
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Liping Guo
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Special Food Research Institute, Qingdao, China
| | - Junxia Xiao
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Special Food Research Institute, Qingdao, China
| | - Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
- Qingdao Special Food Research Institute, Qingdao, China
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Wang L, Hu F, Bainto-Ancheta L, Aumasa T, Wonglek S, Prempree P, Ogawa Y. Structural characteristics and in vitro starch digestibility of oil-modified cooked rice with varied addition manipulations. Food Res Int 2024; 186:114381. [PMID: 38729735 DOI: 10.1016/j.foodres.2024.114381] [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: 02/21/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
Lipid has crucial applications in improving the quality of starchy products during heat processing. Herein, the influence of lipid modification and thermal treatment on the physicochemical properties and starch digestibility of cooked rice prepared with varied addition manipulations was investigated. Rice bran oil (RO) and medium chain triglyceride oil (MO) manipulations were performed either before (BC) or after cooking (AC). GC-MS was applied to determine the fatty acid profiles. Nutritional quality was analyzed by quantifying total phenolics, atherogenic, and thrombogenic indices. All complexes exhibited higher surface firmness, a soft core, and less adhesive. FTIR spectrum demonstrated that the guest component affected some of the dense structural attributes of V-amylose. The kinetic constant was in the range between 0.47 and 0.86 min-1 wherein before mode presented a higher value. The lowest glucose release was observed in the RO_BC sample, whereas the highest complexing index was observed in the RO_AC sample, indicating that the dense molecular configuration of complexes that could resist enzymatic digestion was more critical than the quantity of complex formation. Despite the damage caused by mass and heat transfer, physical barrier, intact granule forms, and strengthened dense structure were the central contributors affecting the digestion characteristics of lipid-starch complexes.
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Affiliation(s)
- Lin Wang
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan
| | - Feifei Hu
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan
| | - Loraine Bainto-Ancheta
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan; Institute of Food Science and Technology, University of the Philippines Los Baños, College, Laguna 4031, Philippines
| | - Thiraphong Aumasa
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan
| | - Saranchanok Wonglek
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan
| | - Peeraphat Prempree
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba 271-8510, Japan.
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Almushawah MA, Athinarayanan J, Periasamy VS, Alshatwi AA. Fabrication of myristic acid-potato starch complex nanostructures and assessment of their cytotoxic behavior. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1813-1823. [PMID: 37872732 DOI: 10.1002/jsfa.13071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2023] [Revised: 08/09/2023] [Accepted: 10/24/2023] [Indexed: 10/25/2023]
Abstract
BACKGROUND Lipids and carbohydrates perform essential functions in foods. In recent decades, food scientists have studied the effects of carbohydrate-lipid interactions on the functional properties of food. However, the ways in which carbohydrate-lipid complex-derived materials affect the biological system are unknown. In this study, a myristic acid-potato starch complex was created using a simple cooking approach. The complex was employed as a precursor for the fabrication of myristic acid-potato starch complex-based nanostructured materials (MPS-NMs) through a liquid-liquid extraction approach. A study was conducted on the structural and cytotoxic features of the fabricated MPS-NMs. RESULTS Transmission electron microscopy images confirmed the formation of spherical nanostructures, 3-60 nm in size. After 24 h exposure, the chloroform fraction-based and n-hexane fraction-based MPS-NMs increased cell death by ~90% and ~ 82%, respectively. Chloroform fraction-based MPS-NMs (CMPS-NMs) triggers apoptotic cell death in human mesenchymal stem cells (hMSCs). n-Hexane fraction-based MPS-NMs (HMPS-NMs) treated cells have red color-intact nuclei, attributed to necrotic cell death. The CMPS-NMs and HMPS-NMs significantly decreased the mitochondria membrane potential and increased the intracellular reactive oxygen species (ROS) levels. We observed significant downregulation in flavin-containing monooxygenase (FMO), Ataxia Telangiectasia Mutated (ATM), and uridine diphosphate glucuronosyltransferases (UGT) gene expression levels in the exposed cells of CMPS-NMs and HMPS- NMs. In addition, we found upregulation of glutathione-disulfide reductase (GSR) and glutathione S-transferase A4 (GSTA4) genes in CMPS-NMs, and HMPS-NMs exposure. CONCLUSION The cooking process may lead to the formation of nanostructured material in food systems. Chloroform fraction-based MPS-NMs and HMPS-NMs may contribute to cell metabolic disorders. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Mushawah Abdullah Almushawah
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi Arabia
| | - Jegan Athinarayanan
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi Arabia
| | - Vaiyapuri Subbarayan Periasamy
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi Arabia
| | - Ali A Alshatwi
- Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh, Saudi Arabia
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4
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Wang J, Huang J, Liang Q, Gao Q. Effects of heat-moisture treatment on structural characteristics and in vitro digestibility of A- and B-type wheat starch. Int J Biol Macromol 2024; 256:128012. [PMID: 37951449 DOI: 10.1016/j.ijbiomac.2023.128012] [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: 07/21/2023] [Revised: 10/05/2023] [Accepted: 11/08/2023] [Indexed: 11/14/2023]
Abstract
In this study, A- and B-type wheat starch granules (AWS and BWS) were separated and modified by heat-moisture treatment (HMT) with different moisture content (10 %-40 %). The effects of HMT on the structure characteristics and digestibility of raw/cooked AWS and BWS were investigated by SEM, FT-IR, XRD, DSC, TGA and NMR. SEM and FT-IR results showed that BWS was more sensitive to HMT than AWS. Interestingly, crystalline conformation of AWS and BWS changed from A type to A + V type after HMT, and the relative crystallinity (V-type) of starch increased to 2.7 % and 3.4 %, respectively. XRD and NMR results verified the formation of V-type crystalline structure. The resistant starch (RS) content of cooked starch was increased, especially for BWS (from 11.46 % to 28.29 %). Compared to the cooked starch, the RS content of raw AWS and BWS was affected by relative crystallinity and the size of starch granules. Furthermore, structure characteristics and digestion kinetics results indicated that the digestion rate of cooked AWS increased due to the deconstruction of starch chains, opposite to BWS (because of the more V-type crystals). The results enrich our understanding of the mechanism of digestion subjected to HMT by different grain sizes of the same wheat starch.
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Affiliation(s)
- Jianhe Wang
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Jihong Huang
- Food and Pharmacy College, Xuchang University, Xuchang, Henan 461000, PR China.
| | - Qian Liang
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Qunyu Gao
- Carbohydrate Laboratory, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China.
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Duan Y, Chao C, Yu J, Liu Y, Wang S. Effects of different sources of proteins on the formation of starch-lipid-protein complexes. Int J Biol Macromol 2023; 253:126853. [PMID: 37703984 DOI: 10.1016/j.ijbiomac.2023.126853] [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: 03/07/2023] [Revised: 08/28/2023] [Accepted: 09/09/2023] [Indexed: 09/15/2023]
Abstract
In the present study, the influence of different sources of proteins on the formation of complexes with starch and lipid were investigated. A model system containing wheat starch (WS), palmitic acid (PA) and four proteins (whey protein isolate, egg white protein, soy protein isolate and pea protein isolate) was used to prepare the complexes by Rapid Visco Analyzer. The addition of PA in the pasted WS-protein systems resulted in higher cooling viscosity compared to the pasted WS-PA systems, which was interpreted as being due to the formation of WS-PA-protein complexes. Analyses from differential scanning calorimetry, X-ray diffraction and Raman spectroscopy showed that more complexes were formed in WS-PA-protein systems than in WS-PA systems, especially in the WS-PA-whey protein isolate. The better emulsifying action of whey protein isolate was proposed to be accountable for the greater amounts of complexes formed compared to other three proteins. This study provides important information about the formation of starch-lipid-protein complexes in regard to the selection of proteins for food processing.
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Affiliation(s)
- Yuqing Duan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Jinglin Yu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ye Liu
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; School of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China; Food Laboratory of Zhongyuan, Tianjin University of Science & Technology, Tianjin 300457, China.
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6
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Li Y, Niu L, Sun C, Li D, Zeng Z, Xiao J. Effect of Medium Chain Triglycerides on the Digestion and Quality Characteristics of Tea Polyphenols-Fortified Cooked Rice. Foods 2023; 12:4366. [PMID: 38231872 DOI: 10.3390/foods12234366] [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: 11/06/2023] [Revised: 11/30/2023] [Accepted: 12/01/2023] [Indexed: 01/19/2024] Open
Abstract
Nowadays, medium chain triglycerides (MCT) with special health benefits have been increasingly applied for fortifying food products. Therefore, the present work aimed to investigate the effects of MCT on traditional tea polyphenols-fortified cooked rice (TP-FCR). It was visualized by DSC, CLSM, XRD, FT-IR, and Raman spectroscopy. The higher content of starch-MCT complexes with an increase in the relative crystallinity and the generation of short-range ordered structures contributed to a more ordered and compact molecular arrangement, which can hinder the action of digestive enzymes on starch. SEM demonstrated that MCT transformed the microstructure of TP-FCR into a denser and firmer character, making it an essential component hindering the accessibility of digestive enzymes to starch granules and slowing the release of tea polyphenols in TP-FCR to attenuate starch digestion. Consequently, the addition of MCT reduced the polyphenol-regulated starch digestibility from 74.28% in cooked white rice to 64.43% in TP-FCR, and further down to 50.82%. Besides, MCT also reduced the adhesiveness and improved the whiteness of TP-FCR. The findings suggested that MCT incorporation could be a potential strategy in cooked rice production to achieve high sensory quality and low glycemic cooked rice.
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Affiliation(s)
- Ying 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
| | - Chao Sun
- 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
| | - Zicong Zeng
- 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
- Key Laboratory of Crop Physiology, Ecology, and Genetic Breeding, Ministry of Education, Jiangxi Agricultural University, Nanchang 330045, China
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7
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Zhu R, Chen J, Chen L. The ratio of choline lysine ionic liquid determines the structure and digestion of starch-oleic acid complex. Int J Biol Macromol 2023; 252:126522. [PMID: 37633544 DOI: 10.1016/j.ijbiomac.2023.126522] [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: 05/10/2023] [Revised: 07/29/2023] [Accepted: 08/23/2023] [Indexed: 08/28/2023]
Abstract
Fully green choline lysine ([Cho][Lys]) ionic liquid (IL) was explored as the solvent to prepare starch-fatty acid complex, and the regulation of water: [Cho][Lys] (W:IL) ratio on the structure and digestion of starch-oleic acid (OA) complex was illuminated. Compared with pure water (W:IL-10:0), high (W:IL-0:10) or low concentration (W:IL-8:2, 6:4) of [Cho][Lys] IL would inhibit the disaggregation behaviors of starch. This inhibition led to the preservation of more original ordered multi-structures of starch (indicated as more double helix, type A crystalline structures, denser aggregate structure and ΔH values of gelatinization peak) and less complexion of starch with OA (indicated as less single helix, type V crystalline structures). While in W:IL-4:6, 2:8 mixtures, the disaggregation behaviors of starch were much promoted, and the original multi-structures of starch were much destroyed, which would enhance the complexion of starch with OA to form higher contents of single helix and type II V crystalline structures. As results, the anti-digestibility of starch-OA complexes prepared in W:IL-4:6, 2:8 mixtures were much improved in paste form. These results provide a new way of using [Cho][Lys] solvents to improve the complexion of starch with fatty acid and to create starch-based functional foods.
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Affiliation(s)
- Ruoduan Zhu
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jin Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch & Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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8
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Xing B, Yang X, Zou L, Liu J, Liang Y, Li M, Zhang Z, Wang N, Ren G, Zhang L, Qin P. Starch chain-length distributions determine cooked foxtail millet texture and starch physicochemical properties. Carbohydr Polym 2023; 320:121240. [PMID: 37659823 DOI: 10.1016/j.carbpol.2023.121240] [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: 03/31/2023] [Revised: 07/20/2023] [Accepted: 07/26/2023] [Indexed: 09/04/2023]
Abstract
Starch chain-length distributions play an important role in controlling cereal product texture and starch physicochemical properties. Cooked foxtail millet texture and starch physicochemical properties were investigated and correlated with starch chain-length distributions in eight foxtail millet varieties. The average chain lengths of amylopectin and amylose were in the range of DP 24-25 and DP 878-1128, respectively. The percentage of short amylopectin chains (Ap1) was negatively correlated with hardness but positively correlated with adhesiveness and cohesion. Conversely, the amount of amylose intermediate chains was positively correlated with hardness but negatively correlated with adhesiveness and cohesion. Additionally, the amount of amylose long chains was negatively correlated with adhesiveness and chewiness. The relative crystallinity (RC) of starch decreased with reductions in the length of amylopectin short chains in foxtail millet. Pasting properties were mainly influenced by the relative length of amylopectin side chains and the percentage of long amylopectin branches (Ap2). Longer amylopectin long chains resulted in lower gelatinization temperature and enthalpy (ΔH). The amount of starch branched chains had important effects on the gelatinization temperature range (ΔT). These results can provide guidance for breeders and food scientists in the selection of foxtail millet with improved quality properties.
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Affiliation(s)
- Bao Xing
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Jingke Liu
- Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050035, China
| | - Yongqiang Liang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Mengzhuo Li
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Zhuo Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China
| | - Nuo Wang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Guixing Ren
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China
| | - Lizhen Zhang
- School of Life Science, Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, Shanxi University, Taiyuan 030006, China.
| | - Peiyou Qin
- Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China; Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Science, Beijing 100097, China.
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9
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Impact of high pressure homogenization on the properties of potato flour film-forming dispersions and the resulting films. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Zurak D, Vlajsović D, Duvnjak M, Salajpal K, Kljak K. Factors affecting starch digestibility rate of maize grain in poultry. WORLD POULTRY SCI J 2023. [DOI: 10.1080/00439339.2023.2163043] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- D. Zurak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - D. Vlajsović
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - M. Duvnjak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - K. Salajpal
- Department of Animal Science, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
| | - K. Kljak
- Department of Animal Nutrition, University of Zagreb Faculty of Agriculture, Zagreb, Croatia
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11
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Chen J, Cai H, Yang S, Zhang M, Wang J, Chen Z. The formation of starch-lipid complexes in instant rice noodles incorporated with different fatty acids: Effect on the structure, in vitro enzymatic digestibility and retrogradation properties during storage. Food Res Int 2022; 162:111933. [DOI: 10.1016/j.foodres.2022.111933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 11/04/2022]
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12
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Tan YB, Wei JY, Tang YF, Ye YT, Wang L, Yang LJ, Chen ZX. Effect of Ionic and Non-Ionic Surfactants on the Pasting Characteristics and Digestive Properties of Regular and Frozen Starch for Oral Delivery. Foods 2022; 11:3395. [PMID: 36360008 PMCID: PMC9657325 DOI: 10.3390/foods11213395] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 10/23/2022] [Accepted: 10/24/2022] [Indexed: 10/21/2023] Open
Abstract
Starch is an ideal wall material for controlled release in oral delivery systems due to its non-allergic properties, availability, and cheap price. However, because of its poor mechanical behavior and high water permeability, it is necessary to modify the amphiphilic nature of starch. Surfactants are essential components to emulsify the lyophobic food ingredients. However, the interaction of starch with emulsifiers and how they affect the pasting behavior and digestion of starch are not well understood. In this paper, surfactants, such as non-ionic Tween (TW) and ionic sodium fatty acid (NaFA), with varying hydrophobic carbon chain lengths, were selected as model amphiphiles to investigate the structural, pasting, rheological properties and in vitro digestibility of regular and frozen starch samples. The results showed that, in most cases, the addition of TW reduced the viscosity of starch. However, saturated medium-chain NaFA increased the starch viscosity and rheological modulus greatly. Both surfactants inhibited starch digestion. This paper presents a comparative investigation on the effect of ionic and non-ionic surfactant on the structure and properties of corn starch, and therefore the information is useful for structural-based formulation with starch for developing colloidal delivery systems. It is also helpful for developing functional food with controllable digestion properties.
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Affiliation(s)
| | | | | | | | | | | | - Zhong-Xiu Chen
- Molecular Food Science Laboratory, College of Food and Biology Engineering, Zhejiang Gongshang University, Hangzhou 310018, China
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13
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Chumsri P, Panpipat W, Cheong LZ, Chaijan M. Formation of Intermediate Amylose Rice Starch-Lipid Complex Assisted by Ultrasonication. Foods 2022; 11:foods11162430. [PMID: 36010430 PMCID: PMC9407459 DOI: 10.3390/foods11162430] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 08/10/2022] [Accepted: 08/11/2022] [Indexed: 11/25/2022] Open
Abstract
Due to the potential reduction in starch availability, as well as the production of the distinct physico-chemical characteristics of starch in order to improve health benefits, the formation of starch–lipid complexes has attracted significant attention for improving the quantity of resistant starch (RS) content in starchy-based foods. The purpose of this research was to apply ultrasonication to produce intermediate amylose rice (Oryza sativa L.) cv. Noui Khuea (NK) starch–fatty acid (FA) complexes. The effects of ultrasonically synthesized conditions (ultrasonic time, ultrasonic amplitude, FA chain length) on the complexing index (CI) and in vitro digestibility of the starch–FA complex were highlighted. The optimum conditions were 7.5% butyric acid with 20% amplitude for 30 min, as indicated by a high CI and RS contents. The ultrasonically treated starch–butyric complex had the highest RS content of 80.78% with a V-type XRD pattern and an additional FTIR peak at 1709 cm−1. The increase in the water/oil absorption capacity and swelling index were observed in the starch–lipid complex. The pasting viscosity and pasting/melting temperatures were lower than those of native starch, despite the fact that it had a distinct morphological structure with a high proportion of flaky and grooved forms. The complexes were capable of binding bile acid, scavenging the DPPH radical, and stimulating the bifidobacterial proliferation better than native starch, which differed depending on the FA inclusion. Therefore, developing a rice starch–lipid complex can be achieved via ultrasonication.
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Affiliation(s)
- Paramee Chumsri
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand
- Correspondence: ; Tel.: +66-7567-2319; Fax: +66-7567-2302
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat 80160, Thailand
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14
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Structural, physicochemical properties, and digestibility of lotus seed starch-conjugated linoleic acid complexes. Int J Biol Macromol 2022; 214:601-609. [PMID: 35760162 DOI: 10.1016/j.ijbiomac.2022.06.143] [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: 02/11/2022] [Revised: 06/08/2022] [Accepted: 06/17/2022] [Indexed: 11/20/2022]
Abstract
This paper describes a new method combining octenyl succinic anhydride (OSA) esterification and high hydrostatic pressure for starch modification, which interacts with conjugated linoleic acid (CLA) to form an octenyl succinic anhydride-lotus seed starch-conjugated linoleic acid (OSA-LS-CLA) complex. This method proves the formation of complex observed by fourier transform infrared spectroscopy and complex index. The stable structure of the complex was derived from increasing molecular weight by introducing macromolecular conjugated linoleic acid and the higher crystallinity than original starch observed by X-ray diffraction. The formation method and changes of complex were observed by scanning electron microscopy and confocal laser scanning microscope. The solubility and swelling power of the complex increases as the temperature increased, significantly at 75 °C. The formation of the OSA-LS-CLA complex significantly reduced the digestion rate of LS, which was 26 % lower than that of LS. These results indicate that the OSA-LS-CLA under high hydrostatic pressure can form a complex with stable structure, which makes up for the deficiency of raw starch to a certain extent. And the formation of this structure can improve the thermal stability of the complex and has strong digestion resistance, which provides a potential direction for further research in reducing starch digestibility.
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15
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Li Q, Gao Y, Li Y, Du S, Yu X. Effect of hydrophilic groups in lipids on the characteristics of starch–lipid complexes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Yancai Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Shuang‐kui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi China
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16
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Cai C, Tian Y, Sun C, Jin Z. Resistant structure of extruded starch: Effects of fatty acids with different chain lengths and degree of unsaturation. Food Chem 2021; 374:131510. [PMID: 34839973 DOI: 10.1016/j.foodchem.2021.131510] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2021] [Revised: 10/26/2021] [Accepted: 10/29/2021] [Indexed: 01/19/2023]
Abstract
This study investigated the formation mechanism of enzyme-resistant structures in extruded starch, specifically, fatty acid-starch complexes (FASCs). The effects of fatty acids (FAs) with different carbon-chain lengths (C12-C18) and degrees of unsaturation (C18:0-C18:2) on complex formation were evaluated, with fluorescence microscopy verifying complex formation. The complexed-lipid content and degree of relative crystallinity increased with the carbon-chain length and degree of FA unsaturation. FAs with fewer carbons were more likely to generate stable complexes (e.g., form II, melted at 100-120 °C), while FAs with more carbons tended to produce relatively unstable complexes (e.g., form I, melted at 80-100 °C). After reheating and cooling, a new amylose-lipid complex and an amylose-amylopectin network was formed in the unsaturated FASC samples, which restricted the penetration of enzymes into starch granules. A starch-linoleic acid complex exhibited the highest resistant starch content (15.7%) and lowest predicted glycaemic index (88.4).
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Affiliation(s)
- Canxin Cai
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yaoqi Tian
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chunrui Sun
- Zhucheng Xingmao Corn Developing Co., Ltd, Weifang 262200, China
| | - Zhengyu Jin
- The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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17
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Li Q, Dong Y, Gao Y, Du SK, Li W, Yu X. Functional Properties and Structural Characteristics of Starch-Fatty Acid Complexes Prepared at High Temperature. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:9076-9085. [PMID: 34009982 DOI: 10.1021/acs.jafc.1c00110] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The effects of fatty acid type (myristic, palmitic, stearic, oleic, linoleic, and linolenic acid) on the characteristics of starch-lipid complexes under high temperature were investigated. Fatty acids with a shorter carbon chain or a greater number of double bonds contributed to the formation of V-type starch-lipid complexes. The thermostability of starch-unsaturated fatty acid (UFA) complexes prepared at high temperature was increased compared with those obtained at lower temperature. Resistant starch (RS) contents and melting temperatures had a strong significant positive correlation. Complexes with better thermostability were more resistant to enzymatic hydrolysis. Among them, the starch-stearic acid complexes possessed the highest RS content. The paste of starch-linolenic acid complexes had the lowest internal friction and the strongest thixotropy. The broken of double bonds in UFAs probably accounted for the increased starch-lipid complexes. The crystalline, thermal, rheological, and digestion properties of samples treated at high temperature were significantly affected.
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Affiliation(s)
- Qi Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100 Xianyang, Shaanxi, P. R. China
| | - Yaoyao Dong
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100 Xianyang, Shaanxi, P. R. China
| | - Yuan Gao
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100 Xianyang, Shaanxi, P. R. China
| | - Shuang-Kui Du
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100 Xianyang, Shaanxi, P. R. China
| | - Wenhao Li
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100 Xianyang, Shaanxi, P. R. China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100 Xianyang, Shaanxi, P. R. China
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18
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Zhou T, Zhao M, Zhao X, Guo Y, Zhao Y. Simultaneous remediation and fertility improvement of heavy metals contaminated soil by a novel composite hydrogel synthesized from food waste. CHEMOSPHERE 2021; 275:129984. [PMID: 33984900 DOI: 10.1016/j.chemosphere.2021.129984] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 02/08/2021] [Accepted: 02/11/2021] [Indexed: 05/24/2023]
Abstract
Soil contamination by heavy metals constitutes a serious global environmental problem, and numerous remediation technologies have been developed. In this study, a novel soil remediation agent, namely composite hydrogel (leftover rice-g-poly(acrylic acid)/montmorillonite/Urea, LR-g-PAA/MMT/urea), was prepared based on free radical polymerization cross-linking technology. Experimental results indicated that the LR-g-PAA/MMT/urea dosage increased from 0% to 10%, the oxidizable state proportions of Cd, Cu, Pb and Zn in contaminated soil increased from 8.3%, 23.7%, 54.0% and 11.4%-71.3%, 61.0%, 76.5%, and 27.9%, respectively. Compared with control experiment, the residue state growth rate were 56.6%, 23.4% and 39.8% for Cu, Pb and Zn respectively with 10% dosage of composite hydrogel. Simultaneously, the LR-g-PAA/MMT/urea was also seen to enhance soil fertility, including organic matter content, cation exchange capacity, and N and P contents. Pot experiments for biological toxicity suggested that the addition of hydrogel weakened the toxic effect of heavy metals on cotton seeds, and the action effect was increasingly visible with the increase of hydrogel dosage. The analysis of the mechanism involved suggested that the organic matter and its possessed characteristic functional groups could weaken the biological toxicity via complexation, adsorption, and ion exchange. Overall, the synthesized composite hydrogel exhibits great potential for the simultaneous remediation and fertility improvement of heavy metal contaminated soil.
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Affiliation(s)
- Tao Zhou
- The State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai, 200092, China; Shanghai Institute of Pollution Control and Ecological Security, 1515 North Zhongshan Rd. (No. 2), Shanghai, 200092, PR China.
| | - Minhui Zhao
- School of Chemical Biology and Environment, Yuxi Normal University, Yuxi 563100, China
| | - Xin Zhao
- Shanghai National Engineering Research Center of Urban Water Resources Co.,Ltd, Shanghai, 200082, China
| | - Yanyan Guo
- The State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai, 200092, China
| | - Youcai Zhao
- The State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai, 200092, China; Shanghai Institute of Pollution Control and Ecological Security, 1515 North Zhongshan Rd. (No. 2), Shanghai, 200092, PR China.
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19
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Yang T, Wang P, Zhou Q, Wang X, Cai J, Huang M, Jiang D. Investigation on the Molecular and Physicochemical Changes of Protein and Starch of Wheat Flour during Heating. Foods 2021; 10:foods10061419. [PMID: 34207388 PMCID: PMC8233833 DOI: 10.3390/foods10061419] [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: 05/18/2021] [Revised: 06/16/2021] [Accepted: 06/17/2021] [Indexed: 11/16/2022] Open
Abstract
The behaviors of starch and protein in wheat flour during heating were investigated, and the molecular changes of starch and protein and their effects on the textural characteristics were assessed. The results showed that with the increased temperature, soluble protein aggregated to insoluble high-molecular-weight protein polymers when the heating temperature exceeded 70 °C, and the aggregation of protein was mainly caused by covalent bonds of disulfide (SS) bonds. Hydrophobic interaction was the main noncovalent bond that participated in the formation of protein aggregates. The major change in the secondary structure during heating was a pronounced transition towards β-sheet-like structures. Considerable disruption of ordered structures of starch occurred at 70 °C, and starch was fully gelatinized at 80 °C. Typical starch pasting profiles of cooked flour were observed when the temperature was below 70 °C, and heat treatment decreased the pasting viscosity of the cooked flour from control to 80 °C, whereas the viscosity of the wheat flour increased in heating treatment at 90, 95 and 100 °C. The intense protein-starch interaction during heating affected the textural characteristic of flour gelation, which showed higher strength at 90, 95 and 100 °C. This study may provide a basis for improving wheat flour processing conditions and could lead to the production of new wheat products.
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Affiliation(s)
- Tao Yang
- College of Agriculture, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China; (T.Y.); (X.W.); (J.C.); (M.H.); (D.J.)
| | - Pei Wang
- College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China
- Correspondence: (P.W.); (Q.Z.); Tel.: +86-25-8439-6293 (P.W.); +86-25-8439-9627 (Q.Z.)
| | - Qin Zhou
- College of Agriculture, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China; (T.Y.); (X.W.); (J.C.); (M.H.); (D.J.)
- Correspondence: (P.W.); (Q.Z.); Tel.: +86-25-8439-6293 (P.W.); +86-25-8439-9627 (Q.Z.)
| | - Xiao Wang
- College of Agriculture, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China; (T.Y.); (X.W.); (J.C.); (M.H.); (D.J.)
| | - Jian Cai
- College of Agriculture, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China; (T.Y.); (X.W.); (J.C.); (M.H.); (D.J.)
| | - Mei Huang
- College of Agriculture, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China; (T.Y.); (X.W.); (J.C.); (M.H.); (D.J.)
| | - Dong Jiang
- College of Agriculture, Nanjing Agricultural University, No. 1 Weigang Road, Nanjing 210095, China; (T.Y.); (X.W.); (J.C.); (M.H.); (D.J.)
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20
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Okonkwo VC, Kwofie EM, Mba OI, Ngadi MO. Impact of thermo-sonication on quality indices of starch-based sauces. ULTRASONICS SONOCHEMISTRY 2021; 73:105473. [PMID: 33609994 PMCID: PMC7903464 DOI: 10.1016/j.ultsonch.2021.105473] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/24/2020] [Accepted: 01/16/2021] [Indexed: 05/25/2023]
Abstract
In this study, ultrasonication, a physical, relatively cheap, and environmentally benign technology, was investigated to characterize its effect on functional properties of rice starch and rice starch-based sauces. Temperature-assisted ultrasound treatment improved the granular swelling power, fat and water absorption capacities, and thermal properties of rice starch, signifying its suitability in the formulation of starch-based sauces. Rheological characterization of the formulated sauces revealed a shear-thinning flow behavior, well described by the Ostwald de Waele model, while viscoelastic properties showed the existence of a weak gel. Results indicated that ultrasonication significantly enhanced the pseudoplastic behavior of starch-based sauces. Additionally, textural analysis showed that textural attributes (stickiness, stringiness, and work of adhesion) were also improved with ultrasonication. Moreover, enhanced freeze/thaw stability was also achieved with ultrasound-treated starch-based sauces. Overall, the results from this study show that ultrasound-treated starches can be used in the formulation of sauces and potentially other food products, which meets the requirements for clean label and minimally processed foods.
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Affiliation(s)
- Valentine C Okonkwo
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ebenezer M Kwofie
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ogan I Mba
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada.
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21
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Geng S, Liu X, Ma H, Liu B, Liang G. Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles. Food Chem 2021; 355:129660. [PMID: 33799246 DOI: 10.1016/j.foodchem.2021.129660] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 03/10/2021] [Accepted: 03/17/2021] [Indexed: 01/20/2023]
Abstract
For Pickering emulsifying effect, starch must be subjected to the pretreatments of acid hydrolysis, esterification, which are complicated and eco-unfriendly. In this study, a practical and green strategyto fabricate Pickering emulsion gels with dihydromyricetin (DMY)/high-amylose corn starch (HCS) composite particles was introduced for the first time. The DMY content in composite particles and the amount of addition of composite particles had obvious synergistic effect on the formation and properties of emulsion gels. The obtained emulsion gels were not sensitive to ionic strength, which could be attributed to emulsifying capacity and viscosity effect of composite particles. The spectral analysis confirmed the presence of DMY/amylose host-guest supramolecules. The molecular simulation of the supramolecular complexes in the oil-water system indicated that these complexes could spontaneously aggregate and anchor to the oil-water interface, reducing the interfacial tension. Based on experimental and theoretical results, the multi-scale relationship of "molecular interaction-particle characteristics-gel properties" was established.
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Affiliation(s)
- Sheng Geng
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China
| | - Xiaoling Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Hanjun Ma
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Guizhao Liang
- Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.
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22
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Peng Y, Mao B, Zhang C, Shao Y, Wu T, Hu L, Hu Y, Tang L, Li Y, Tang W, Xiao Y, Zhao B. Influence of physicochemical properties and starch fine structure on the eating quality of hybrid rice with similar apparent amylose content. Food Chem 2021; 353:129461. [PMID: 33735769 DOI: 10.1016/j.foodchem.2021.129461] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 11/26/2020] [Accepted: 02/22/2021] [Indexed: 11/30/2022]
Abstract
In this study, we compared the physicochemical properties and starch structures of hybrid rice varieties with similar apparent amylose content but different taste values. In addition to the apparent amylose content, gel permeation chromatography analysis showed that the higher proportions of amylopectin short chains and relatively lower proportions of amylopectin long chains, which could lead to higher peak viscosity and breakdown value, as well as a softer and stickier texture of cooked rice, were the key factors in determining the eating quality of hybrid rice. High-performance anion-exchange chromatography analyses showed that the proportion of amylopectin short chains (degree of polymerization 6-10) and intermediate chains (degree of polymerization 13-24), which might affect the gelatinisation enthalpy and crystallinity, also contributed greatly to the eating quality of hybrid rice. Moreover, this study indicated that a greater diversity of forms and sizes of starch granules might influence the eating quality of hybrid rice.
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Affiliation(s)
- Yan Peng
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China; College of Agronomy, Hunan Agricultural University, Changsha 410128, China
| | - Bigang Mao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China; Longping Graduate School, Hunan University, Changsha 410082, China
| | - Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou 225009, China
| | - Ye Shao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China
| | - Tianhao Wu
- Longping Graduate School, Hunan University, Changsha 410082, China
| | - Liming Hu
- Longping Graduate School, Hunan University, Changsha 410082, China
| | - Yuanyi Hu
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China
| | - Li Tang
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China
| | - Yaokui Li
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China
| | - Wenbang Tang
- College of Agronomy, Hunan Agricultural University, Changsha 410128, China.
| | - Yinghui Xiao
- College of Agronomy, Hunan Agricultural University, Changsha 410128, China.
| | - Bingran Zhao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Center, Changsha 410125, China; College of Agronomy, Hunan Agricultural University, Changsha 410128, China.
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23
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New insight into the interactions among starch, lipid and protein in model systems with different starches. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106323] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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24
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Physicochemical properties of heat-moisture treated, stearic acid complexed starch: The effect of complexation time and temperature. Int J Biol Macromol 2021; 175:98-107. [PMID: 33508365 DOI: 10.1016/j.ijbiomac.2021.01.124] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 01/18/2021] [Accepted: 01/18/2021] [Indexed: 12/20/2022]
Abstract
Starch modification has been extensively studied to alter its physicochemical properties based on human needs. Lowering the digestion rate of starch is one of the interests in food science research, since when it is nutritionally improved, it can reduce the risk of human chronic diseases. In this study, heat-moisture treatment (HMT) followed by inclusion complexation with stearic acid at various temperatures and times was applied to improve the functional properties of starch. Thermal analysis suggested the formation of type I and type II complexes after complexation at 90 °C, indicated by a endothermal peak at 107 and 122 °C, respectively, while native starch after complexation only resulted in type I complexes. The formation of crystalline complexes was also confirmed by XRD showing peaks at 2θ = 13.1° and 20.1°. Furthermore, the modified starch displayed a higher pasting temperature, considerably less swelling and significantly lower viscosity behavior. This implied that the starch granules were thermally and mechanically more stable. The granular appearance of the modified starch was confirmed with light microscopy that presented more intact granules and less ruptured granules, even after heating to 90 °C. This study offers a way to upgrade the nutritional properties of starch.
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25
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Peng Y, Mao B, Zhang C, Shao Y, Wu T, Hu L, Hu Y, Tang L, Li Y, Zhao B, Tang W, Xiao Y. Correlations Between Parental Lines and Indica Hybrid Rice in Terms of Eating Quality Traits. Front Nutr 2021; 7:583997. [PMID: 33490097 PMCID: PMC7817974 DOI: 10.3389/fnut.2020.583997] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Accepted: 12/03/2020] [Indexed: 11/23/2022] Open
Abstract
In this study, by analyzing the relationship between hybrid combinations and parental lines, we found that the eating quality traits of hybrid combinations were determined by both parents. The sterile lines determined the overall eating quality characteristics of the hybrid combinations. For the same sterile line, there were some correlations between the hybrid combinations and restorer lines in terms of taste value, rapid visco analyzer breakdown and setback values, apparent amylose content, and cooked rice hardness and stickiness. Analysis of the starch fine structure between hybrid combinations and their restorer lines demonstrated positive correlations between them in terms of short-branch amylopectin chains and amylose. Moreover, different allelic combinations of the Wx gene showed different genetic effects on the eating quality traits of hybrid rice. Overall, this study provides a framework for the development of hybrid rice with superior eating quality.
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Affiliation(s)
- Yan Peng
- College of Agronomy, Hunan Agricultural University, Changsha, China.,State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Bigang Mao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China.,Longping Graduate School, Hunan University, Changsha, China
| | - Changquan Zhang
- Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Jiangsu Key Laboratory of Crop Genetics and Physiology, Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, College of Agriculture, Yangzhou University, Yangzhou, China
| | - Ye Shao
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Tianhao Wu
- Longping Graduate School, Hunan University, Changsha, China
| | - Liming Hu
- Longping Graduate School, Hunan University, Changsha, China
| | - Yuanyi Hu
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Li Tang
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Yaokui Li
- State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Bingran Zhao
- College of Agronomy, Hunan Agricultural University, Changsha, China.,State Key Laboratory of Hybrid Rice, Hunan Hybrid Rice Research Centre, Changsha, China
| | - Wenbang Tang
- College of Agronomy, Hunan Agricultural University, Changsha, China
| | - Yinghui Xiao
- College of Agronomy, Hunan Agricultural University, Changsha, China
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26
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Li Q, Shi S, Du SK, Dong Y, Yu X. Starch–palmitic acid complex formation and characterization at different frying temperature and treatment time. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Sun S, Jin Y, Hong Y, Gu Z, Cheng L, Li Z, Li C. Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106224] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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28
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Wang Q, Li L, Zheng X. Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems. Food Chem 2020; 344:128700. [PMID: 33248839 DOI: 10.1016/j.foodchem.2020.128700] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 11/04/2020] [Accepted: 11/18/2020] [Indexed: 10/22/2022]
Abstract
Cereals, one of the starch sources, have a tremendous and steady production worldwide. Starchy foods constitute the major part of daily calorie intake for humans. As a simple and green modification approach, heat-moisture treatment (HMT) could change the granular surface characteristics and size, crystalline and helical structure, as well as molecular organization of cereal starch. The changing degree is contingent on HMT parameters and botanical origin. Based on the hierarchical structure, this paper reviews functionalities of heat-moisture modified cereal starch (HMCS) reported in latest years. The functionality of HMCS could be affected by co-existing non-starch ingredients through non-covalent/covalent interactions, depolymerization or simply attachment/encapsulation. Besides, it summarizes the modulation of HMCS in dough rheology and final food products' quality. Selecting proper HMT conditions is crucial for achieving nutritious products with desirable sensory and storage quality. This review gives a systematic understanding about HMCS for the better utilization in food industry.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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Wang W, Zheng B, Tian Y. Functional group changes and chemical bond-dependent dielectric properties of lotus seed flour with microwave vacuum drying. J Food Sci 2020; 85:4241-4248. [PMID: 33216372 DOI: 10.1111/1750-3841.15492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 09/15/2020] [Accepted: 09/17/2020] [Indexed: 11/26/2022]
Abstract
Microwave vacuum drying (MVD) was applied to dehydrate lotus (Nelumbo nucifera Gaertn.) seeds. This paper evaluated the changes of molecular, crystalline, and morphological structural properties of lotus seeds after MVD. The results showed the frequency of δ(CH) bending, β(CH), ν(OH), and carbon-oxygen double bonds (C = O) increased with increasing microwave power density. Moreover, as microwave power density increased, the transition enthalpy of crystallinity gradually increased, which was related to the formation of crystalline starch, re-crystallization, and complexes of starch-lipid structure depending on the hydrogen bonds formed. The MVD process resulted molecular polarity of lotus seeds, whereas the dielectric properties also changed. The dielectric properties interacted with the changes of molecules and crystalline structure. The morphology of lotus seed flour changed because the shape of starch granules was disrupted and the granules became aggregated with nonstarch components as the microwave power density increased. All these results explain the interactions among polymer molecules in lotus seeds dried by MVD.
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Affiliation(s)
- Weiwei Wang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China.,China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China
| | - Yuting Tian
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China.,Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China.,China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, 350002, P. R. China
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30
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31
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Niu B, Chao C, Cai J, Yan Y, Copeland L, Yu J, Wang S, Wang S. Effect of pH on formation of starch complexes with lauric acid and β-lactoglobulin. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109915] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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32
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Addition of amino acids to modulate structural, physicochemical, and digestive properties of corn starch-amino acid complexes under hydrothermal treatment. Int J Biol Macromol 2020; 160:741-749. [DOI: 10.1016/j.ijbiomac.2020.05.238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 05/25/2020] [Accepted: 05/26/2020] [Indexed: 12/23/2022]
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33
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Lu X, Liu H, Huang Q. Fabrication and characterization of resistant starch stabilized Pickering emulsions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105703] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Lin X, Li S, Yin J, Chang F, Wang C, He X, Huang Q, Zhang B. Anthocyanin-loaded double Pickering emulsion stabilized by octenylsuccinate quinoa starch: Preparation, stability and in vitro gastrointestinal digestion. Int J Biol Macromol 2020; 152:1233-1241. [DOI: 10.1016/j.ijbiomac.2019.10.220] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 10/15/2019] [Accepted: 10/24/2019] [Indexed: 02/08/2023]
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35
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Mapengo CR, Emmambux MN. Functional properties of heat-moisture treated maize meal with added stearic acid by infrared energy. Food Chem 2020; 325:126846. [PMID: 32387987 DOI: 10.1016/j.foodchem.2020.126846] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 04/06/2020] [Accepted: 04/16/2020] [Indexed: 11/30/2022]
Abstract
Functional properties of infrared heat-moisture treated (HMT) maize meal with stearic acid were studied. Maize meal with 1.5% stearic acid (SA) was treated by HMT using infrared (IR) energy (at 110 °C for 1, 2 & 3 h) and conventional HMT (at 110 °C for 16 h) independently. Infrared HMT is similar to conventional HMT since both treatments resulted in significantly (P < 0.05) reduced final viscosity and reduced in vitro starch digestibility in maize meal with stearic acid. These changes related correspond with the presence of V-type polymorphs (Type II) and increased in relative crystallinity showed by differential scanning calorimetry and X-ray diffraction scattering, respectively. These results suggested that infrared HMT changes the functional and nutritional properties of maize meal with SA and has the potential to replace conventional HMT in the development of lower GI, higher value-added functional starch foodstuffs.
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Affiliation(s)
- Clarity R Mapengo
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa
| | - M Naushad Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Private Bag X20, Hatfield, Pretoria 0028, South Africa.
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36
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Wang S, Chao C, Cai J, Niu B, Copeland L, Wang S. Starch–lipid and starch–lipid–protein complexes: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:1056-1079. [DOI: 10.1111/1541-4337.12550] [Citation(s) in RCA: 121] [Impact Index Per Article: 30.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 01/19/2020] [Accepted: 02/03/2020] [Indexed: 12/11/2022]
Affiliation(s)
- Shujun Wang
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Chen Chao
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Jingjing Cai
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Bin Niu
- State Key Laboratory of Food Nutrition and SafetyTianjin University of Science & Technology Tianjin China
- School of Food Science and EngineeringTianjin University of Science & Technology Tianjin China
| | - Les Copeland
- School of Life and Environmental SciencesSydney Institute of Agriculture, The University of Sydney Sydney New South Wales Australia
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of MedicineNankai University Tianjin China
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37
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Sun S, Hong Y, Gu Z, Cheng L, Li Z, Li C. An investigation into the structure and digestibility of starch-oleic acid complexes prepared under various complexing temperatures. Int J Biol Macromol 2019; 138:966-974. [DOI: 10.1016/j.ijbiomac.2019.07.166] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 07/14/2019] [Accepted: 07/25/2019] [Indexed: 10/26/2022]
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38
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Wang H, Wu Y, Wang N, Yang L, Zhou Y. Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch–lipid complexes during deep-fat frying. Food Chem 2019; 278:515-522. [DOI: 10.1016/j.foodchem.2018.11.092] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 09/05/2018] [Accepted: 11/19/2018] [Indexed: 11/24/2022]
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39
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Lu X, Shi C, Zhu J, Li Y, Huang Q. Structure of starch-fatty acid complexes produced via hydrothermal treatment. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.034] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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40
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Lu X, Huang Q. Bioaccessibility of polymethoxyflavones encapsulated in resistant starch particle stabilized Pickering emulsions: role of fatty acid complexation and heat treatment. Food Funct 2019; 10:5969-5980. [DOI: 10.1039/c9fo01541h] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Digestion of Pickering emulsions stabilized by starch-fatty acid complexes.
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Affiliation(s)
- Xuanxuan Lu
- Department of Food Science
- Rutgers
- The State University of New Jersey
- New Brunswick
- USA
| | - Qingrong Huang
- Department of Food Science
- Rutgers
- The State University of New Jersey
- New Brunswick
- USA
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41
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Yassaroh Y, Woortman AJJ, Loos K. A new way to improve physicochemical properties of potato starch. Carbohydr Polym 2018; 204:1-8. [PMID: 30366520 DOI: 10.1016/j.carbpol.2018.09.082] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 09/28/2018] [Accepted: 09/29/2018] [Indexed: 11/16/2022]
Abstract
Starch is an important class of macromolecules for human nutrition. However, its rapid digestibility leads to a high amount of glucose released into the blood and contributes to a high risk of obesity and type II diabetes. For these reasons, Heat-moisture treatment (HMT) of the starch was applied prior to complexation with linoleic acid to obtain a desired physicochemical properties while preserving its granular structure. The thermal properties, analyzed by DSC, implied that the HMT enhanced the formation of amylose-linoleic acid complexes, particularly when the complexation was succeeded at 70 °C. The viscosity behavior studied by RVA demonstrated a higher pasting temperature and lower peak viscosity due to less swelling. The granule-like structure remained after complexation at 70 °C for 30 min and followed by RVA to 85 °C. The combination of the HMT and linoleic acid addition improved the stability of the starch granules towards heating and shearing.
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Affiliation(s)
- Yassaroh Yassaroh
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, the Netherlands
| | - Albert J J Woortman
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, the Netherlands
| | - Katja Loos
- Macromolecular Chemistry and New Polymeric Materials, Zernike Institute for Advanced Materials, University of Groningen, Nijenborgh 4, 9747 AG, Groningen, the Netherlands.
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42
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Chi C, Li X, Feng T, Zeng X, Chen L, Li L. Improvement in Nutritional Attributes of Rice Starch with Dodecyl Gallate Complexation: A Molecular Dynamic Simulation and in Vitro Study. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9282-9290. [PMID: 30114360 DOI: 10.1021/acs.jafc.8b02121] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
To improve starch functionalities such as digestibility and antioxidant activity, rice starch was complexed with antioxidant dodecyl gallate (DG). Molecular dynamics simulation showed that the starch-DG inclusion complex was favorable, and in 50 ns, the dodecyl segment resided in the helix of the amylose cavities but the gallate tail left outside. This theoretical finding was validated by UV-vis spectroscopy, calorimetric, and crystalline measurements, indicating V-type crystalline structures containing type I and type II inclusion complexes can be formed after DG complexation. Meritedly, starch digestibility was mitigated by synchronously increasing slowly digestible starch (5.12-22.83%) and resistant starch content (8.69-14.17%), and the antioxidant activity was also significantly increased. Such inclusion complexes thereby acted as a carrier for targeting delivery of DG to the human lower gastrointestinal tract with potent antioxidant activity. Complexation with DG synergistically improved starch digestibility and antioxidant activity, favoring the intervention against chronic diseases, by ameliorating the postprandial glycemic response and oxidative stress.
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Affiliation(s)
- Chengdeng Chi
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Xiaoxi Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Tao Feng
- School of Perfume and Aroma Technology , Shanghai Institute of Technology , No. 100 Haiquan Road , Shanghai 201418 , China
| | - Xiaolan Zeng
- School of Perfume and Aroma Technology , Shanghai Institute of Technology , No. 100 Haiquan Road , Shanghai 201418 , China
| | - Ling Chen
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
| | - Lin Li
- Ministry of Education Engineering Research Center of Starch and Protein Processing, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering , South China University of Technology , Guangzhou 510640 , China
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43
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Chen X, He X, Zhang B, Fu X, Li L, Huang Q. Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.04.025] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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44
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Chen B, Guo Z, Zeng S, Tian Y, Miao S, Zheng B. Paste structure and rheological properties of lotus seed starch–glycerin monostearate complexes formed by high-pressure homogenization. Food Res Int 2018; 103:380-389. [DOI: 10.1016/j.foodres.2017.10.069] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 10/13/2017] [Accepted: 10/28/2017] [Indexed: 10/18/2022]
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45
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Oyeyinka SA, Adegoke R, Oyeyinka AT, Salami KO, Olagunju OF, Kolawole FL, Joseph JK, Bolarinwa IF. Effect of annealing on the functionality of Bambara groundnut (Vigna subterranea
) starch-palmitic acid complex. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13635] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Samson A. Oyeyinka
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Rukayat Adegoke
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Adewumi T. Oyeyinka
- Department of Food Science and Technology; Kwara State University; Malete Nigeria
| | - Khadijat O. Salami
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Omotola F. Olagunju
- Department of Food and Nutrition; Afe Babalola University; Ado Ekiti Nigeria
| | - Fausat L. Kolawole
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - John K. Joseph
- Department of Home Economics and Food Science; University of Ilorin; Ilorin Nigeria
| | - Islamiyat F. Bolarinwa
- Department of Food Science and Engineering; Ladoke Akintola University of Technology; Ogbomoso Nigeria
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46
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Effects of adding corn oil and soy protein to corn starch on the physicochemical and digestive properties of the starch. Int J Biol Macromol 2017; 104:481-486. [DOI: 10.1016/j.ijbiomac.2017.06.024] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/10/2017] [Accepted: 06/05/2017] [Indexed: 11/21/2022]
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47
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Farooq AM, Dhital S, Li C, Zhang B, Huang Q. Effects of palm oil on structural and in vitro digestion properties of cooked rice starches. Int J Biol Macromol 2017; 107:1080-1085. [PMID: 28947222 DOI: 10.1016/j.ijbiomac.2017.09.089] [Citation(s) in RCA: 59] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2017] [Revised: 09/11/2017] [Accepted: 09/21/2017] [Indexed: 12/01/2022]
Abstract
The glycemic potency of rice depends upon the rate and extent of starch hydrolysis by pancreatic amylase and intestinal alpha-glucosidases. However, complexation of starch molecules with lipids is known to reduce the enzymic hydrolysis. In this study, we elucidated the varietal effect of rice starches on the formation of amylose-lipid complex, after cooking with palm oil, a common cooking oil. The amount of complexed lipid followed the order of black (2.5%), brown (2.5%), white (1.5%) and waxy (0.5%) rice starches. After heating with palm oil, the relative crystallinity of all the rice starches were destroyed whilst a V-type peak at 20° 2θ was increased, indicating the formation of amylose-lipid complex. This is also suggested from the DSC data where the melting enthalpy increased significantly after cooking in palm oil for all rice samples. The formation of amylose-lipid complex reduced the in vitro starch digestibility, enhancing the resistance starch content whilst decreasing the rapid and slow digestion fractions of non-waxy varieties. The rate and extent of in vitro starch hydrolysis seems to be dependent on the presence or absence of amylose fraction. With the mechanistic details, the present study suggests the applicability of palm oil addition during the rice cooking to enhance its nutritional functionality.
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Affiliation(s)
- Adil Muhammad Farooq
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Sushil Dhital
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Chao Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
| | - Bin Zhang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
| | - Qiang Huang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China
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48
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Chen B, Zeng S, Zeng H, Guo Z, Zhang Y, Zheng B. Properties of lotus seed starch–glycerin monostearin complexes formed by high pressure homogenization. Food Chem 2017; 226:119-127. [DOI: 10.1016/j.foodchem.2017.01.018] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2016] [Revised: 10/16/2016] [Accepted: 01/04/2017] [Indexed: 10/20/2022]
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49
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Development of an infusion method for encapsulating ascorbyl palmitate in V-type granular cold-water swelling starch. Carbohydr Polym 2017; 165:229-237. [DOI: 10.1016/j.carbpol.2017.02.054] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2016] [Revised: 02/13/2017] [Accepted: 02/14/2017] [Indexed: 11/23/2022]
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50
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Wang S, Wang S, Guo P, Liu L, Wang S. Multiscale Structural Changes of Wheat and Yam Starches during Cooking and Their Effect on in Vitro Enzymatic Digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:156-166. [PMID: 27936676 DOI: 10.1021/acs.jafc.6b04272] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
In the present study, the multiscale structures and in vitro digestibility of wheat and yam starches with different water contents after heating at 100 °C were investigated. After heating for the same time, the degree of gelatinization of both starches increased with increasing water content, followed by the gradual disruption of multiscale structures of starch granules. At a water content of 37% for wheat and 46% for yam starch, both starches were almost completely gelatinized after heating for 5 min at 100 °C. Heat treatment increased greatly in vitro enzymatic digestibility of both starches, especially at a water content of >28%. It is interesting to note that extending heat treatment did not further disrupt the multiscale structures nor increase the in vitro enzymatic digestibility of both starches with the same water content. In contrast to wheat starch, yam starch showed a higher resistance to heat treatment. From this study, we can conclude that water content plays a more important role in determining the gelatinization behavior and in vitro enzymatic digestibility of starch than the duration of heating.
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Affiliation(s)
- Shujun Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Shaokang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Peng Guo
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Lu Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
| | - Shuo Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science & Technology , Tianjin 300457, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University , Beijing 100048, China
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