1
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Zhang L, Zhao J, Li F, Jiao X, Zhang Y, Yang B, Li Q. Insight to starch retrogradation through fine structure models: A review. Int J Biol Macromol 2024; 273:132765. [PMID: 38823738 DOI: 10.1016/j.ijbiomac.2024.132765] [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: 02/20/2024] [Revised: 05/25/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
The retrogradation of starch is crucial for the texture and nutritional value of starchy foods products. There is mounting evidence highlighting the significant impact of starch's fine structures on starch retrogradation. Because of the complexity of starch fine structure, it is a formidable challenge to study the structure-property relationship of starch retrogradation. Several models have been proposed over the years to facilitate understanding of starch structure. In this review, from the perspective of starch models, the intricate structure-property relationship is sorted into the correlation between different types of structural parameters and starch retrogradation performance. Amylopectin B chains with DP 24-36 and DP ≥36 exhibit a higher tendency to form ordered crystalline structures, which promotes starch retrogradation. The chains with DP 6-12 mainly inhibit starch retrogradation. Based on the building block backbone model, a longer inter-block chain length (IB-CL) enhances the realignment and reordering of starch. The mathematical parameterization model reveals a positive correlation between amylopectin medium chains, amylose short chains, and amylose long chains with starch retrogradation. The review is structured according to starch models; this contributes to a clear and comprehensive elucidation of the structure-property relationship, thereby providing valuable references for the selection and utilization of starch.
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Affiliation(s)
- Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Sciences, Qingdao University, Qingdao 266071, China
| | - Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China.
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2
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Liu X, Zhao X, Ma C, Wu M, Fan Q, Fu Y, Zhang G, Bian X, Zhang N. Effects of Extrusion Technology on Physicochemical Properties and Microstructure of Rice Starch Added with Soy Protein Isolate and Whey Protein Isolate. Foods 2024; 13:764. [PMID: 38472878 DOI: 10.3390/foods13050764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 02/23/2024] [Accepted: 02/25/2024] [Indexed: 03/14/2024] Open
Abstract
In order to improve the retrogradation of rice starch (RS) and the quality of rice products, soy protein isolate (SPI), whey protein isolate (WPI), and rice flour were mixed and further extruded into mixed flour. The physicochemical properties and morphology of starch of extruded rice flour (ERS) and starch of extruded mixtures of SPI, WPI, and rice flour (SPI-WPI-ERS) were analyzed. The distribution of amylopectin chain length, molecular weight, microstructure, crystallinity, short-range ordered structure, pasting properties, and thermodynamic properties of RS, ERS, and SPI-WPI-ERS were measured. The results showed that, compared with rice starch, the proportion of long-chain starch, total starch content, and molecular weight were decreased in ERS and SPI-WPI-ERS, but the proportion of short-chain and amylose content was increased. The short-range order structure was destroyed. The water absorption of ERS and SPI-WPI-ERS was much higher than rice starch at 55 °C, 65 °C, and 75 °C, but lower than that of rice starch at 95 °C. Therefore, the retrogradation characteristics of SPI-WPI-ERS were improved. The setback of rice starch products was reduced and the setback of SPI-WPI-ERS was lower than that of ERS. Overall, the retrogradation of rice starch was delayed by adding exogenous protein and extrusion technology, and the application range of rice flour in staple food products was broadened.
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Affiliation(s)
- Xiaofei Liu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xiangxiang Zhao
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Chunmin Ma
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Ming Wu
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Qiqi Fan
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Guang Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Xin Bian
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
| | - Na Zhang
- College of Food Engineering, Harbin University of Commerce, Harbin 150028, China
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3
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He Z, Wang D, Zhu W, Lian X. Study on the anti-retrogradation of wheat amylopectin by addition of alkali-soluble glutenin. Int J Biol Macromol 2024; 259:129280. [PMID: 38211911 DOI: 10.1016/j.ijbiomac.2024.129280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 12/28/2023] [Accepted: 01/04/2024] [Indexed: 01/13/2024]
Abstract
The retrogradation of wheat amylopectin during cold storage is the main reason for the increasing hardness of flour products such as steamed bread, bread and pastries, etc. Addition of gluten protein components is a green, safe, cheap and efficient method to inhibit the retrogradation of wheat amylopectin. In this paper, as being stored at 4 °C for 7 d, retrogradation rate of wheat amylopectin decreased from 55.02 % to 14.37 % after it was mixed with 20 % alkali-soluble glutenin (ASG) at 30 °C for 90 min, a 73.8 % reduction. The infrared results showed that the intensity of bending vibration of water molecules and intra-molecular β-sheet content of ASG decreased during the interaction between amylopectin and ASG. Meanwhile, intermolecular β-sheet and random coil contents of ASG increased. The results of 13C Solid-state NMR indicated that Qβ, Pγ and Lγ of ASG involved in interaction of wheat amylopectin, ASG and molecule of water. Under the optimal conditions, the interaction of wheat amylopectin and ASG began to form spheres containing disulfide bonds, resulting in the attenuation or disappearance of the diffraction peak at 2θ 19.7°, which may be marked as the criterion for the best mixing time of wheat amylopectin and ASG. The retrogradation kinetic index (n) of wheat amylopectin decreased significantly with the addition of ASG and formation of disulfide bond was the key factor. ASG could be potentially used as an anti-retrogradation agent for amylopectin.
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Affiliation(s)
- Zhixiang He
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR, China
| | - Danli Wang
- School of Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Wei Zhu
- School of Science, Tianjin University of Commerce, Tianjin 300134, China
| | - Xijun Lian
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, PR, China.
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4
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Wu C, Gong X, Zhang J, Zhang C, Qian JY, Zhu W. Effect of rice protein on the gelatinization and retrogradation properties of rice starch. Int J Biol Macromol 2023:125061. [PMID: 37247715 DOI: 10.1016/j.ijbiomac.2023.125061] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2022] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 05/31/2023]
Abstract
In this study, rice starch (RS) was mixed with varying amounts of rice protein (RP; 0 % to 16 %) to explore the effects of protein on the gelatinization and retrogradation of starch during storage. The increased RP addition decreased the viscosity and gelatinization enthalpy of the mixtures but caused an upward trend in the gelatinization temperature, indicating that protein hampers the process of starch gelatinization. Furthermore, RP addition reduced gel hardness, decreased retrogradation enthalpy and crystallization rate constant, but increased Avrami exponent upon RS retrogradation. RP addition also facilitated the mobility of water molecules, weakened the conversion from bound water to free water in the gels, and moderately increased the uniformity and thickness of gel shape. In summary, RP had a dose-dependent effect on the gelatinization and retrogradation behavior of RS, although the anti-retrogradation concentration effect strongly weakened at protein levels exceeding 12 %. It is noteworthy, that excessive RP addition resulted in disulfide bond formation, which increased gel strength and network structure but reduced the ability of RP to facilitate water molecule mobility and restrict water migration, ultimately reducing its anti-retrogradation capability. This phenomenon can be partially attributed to spontaneous protein-protein interaction caused by excessive protein addition, replacing the starch-protein interaction.
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Affiliation(s)
- Chunsen Wu
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China; China-Canada Joint Lab of Food Nutrition and Health (Beijing), Beijing Technology and Business University, Fucheng Road 11, Beijing 100048, People's Republic of China
| | - Xin Gong
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Chen Zhang
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China.
| | - Wenzheng Zhu
- School of Tourism and Cuisine, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, People's Republic of China
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5
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Li H, Li R, Wu F, Zhai X, Qiao C, Xiao Z, Wu N, Tan B. Pasting and retrogradation properties of rice starch with phenolics from three varieties of brown rice. Int J Food Sci Technol 2023. [DOI: 10.1111/ijfs.16426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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6
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The Role of Amylose in Gel Forming of Rice Flour. Foods 2023; 12:foods12061210. [PMID: 36981139 PMCID: PMC10047920 DOI: 10.3390/foods12061210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 03/02/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023] Open
Abstract
In this study, Glutinous rice (GR), Japonica rice (JR), and Indica rice (IR), with amylose contents at 1.57 ± 0.18%, 15.88 ± 1.16%, and 26.14 ± 0.25%, respectively, were selected to reveal the role of amylose in the gel forming of rice flours. The strength and elasticity of the associated gels were found in an ascendant order with the increase in amylose content. For the retrograded gels (at 4 °C for 7 days), the peak temperature (Trp) was positively related to the amylose content. In general, Trp of IR increased to 63.21 ± 0.13 °C, and the relative crystallinities of IR were in the top ranking at 10.67 ± 0.16%, followed by those of JR and GR. The relative amounts of short-range ordered structures to amorphous regions in JR and IR were also higher than that of GR, and the number of compact network structure were positively related to the amylose content. These results indicated that amylose can enhance the strength and elasticity of gels by facilitating the formation of crystalline, short-range ordered, and compact network structures. These results can provide a reference for the development of rice products.
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7
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Ge Z, Gao S, Xu M, Zhao Y, Wei X, Zong W, Zhao G. Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102465] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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8
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Ji X, Wang Z, Jin X, Qian Z, Qin L, Guo X, Yin M, Liu Y. Effect of inulin on the pasting and retrogradation characteristics of three different crystalline starches and their interaction mechanism. Front Nutr 2022; 9:978900. [PMID: 36159497 PMCID: PMC9493248 DOI: 10.3389/fnut.2022.978900] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2022] [Accepted: 08/02/2022] [Indexed: 11/13/2022] Open
Abstract
At present, there are hardly any studies about the effect of inulin (IN) on the physicochemical properties and structures of different crystalline starches. In this study, three different crystalline starches (wheat, potato, and pea starch) were compounded with natural IN, and its pasting, retrogradation, and structural characteristics were investigated. Then, the potential mechanism of interaction between IN and starch was studied. The results showed that there were some differences in the effects of IN on the three different crystalline starch. Pasting experiments showed that the addition of IN not only increased pasting viscosity but also decreased the values of setback and breakdown. For wheat starch and pea starch, IN reduced their peak viscosity from 2,515 cP, 3,035 cP to 2,131 cP and 2,793 cP, respectively. Retrogradation experiment dates demonstrated that IN delayed gelatinization of all three starches. IN could reduce the enthalpy of gelatinization and retrogradation to varying degrees and inhibit the retrogradation of starch. Among them, it had a better inhibitory effect on potato starch. The addition of IN reduced the retrogradation rate of potato starch from 38.45 to 30.14%. Fourier-transform infrared spectroscopy and interaction force experiments results showed that IN interacted with amylose through hydrogen bonding and observed the presence of electrostatic force in the complexed system. Based on the above, experimental results speculate that the mechanism of interaction between IN and three crystalline starches was the same, and the difference in physicochemical properties was mainly related to the ratio of amylose to amylopectin in different crystalline starches. These findings could enrich the theoretical system of the IN with starch compound system and provide a solid theoretical basis for further applications.
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Affiliation(s)
- Xiaolong Ji
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Zhiwen Wang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Xueyuan Jin
- School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, China
| | - Zhenpeng Qian
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Le Qin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
| | - Xudan Guo
- Basic Medical College, Hebei University of Chinese Medicine, Hebei Higher Education Institute Applied Technology Research Center on TCM Formula Preparation, Hebei TCM Formula Preparation Technology Innovation Center, Shijiazhuang, China
- *Correspondence: Xudan Guo
| | - Mingsong Yin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
- Mingsong Yin
| | - Yanqi Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, China
- Yanqi Liu
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9
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Kuang J, Huang J, Ma W, Min C, Pu H, Xiong YL. Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107716] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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10
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Tian X, Tan B, Wang L, Zhai X, Jiang P, Qiao C, Wu N. Effect of rice bran with extrusion cooking on quality and starch retrogradation of fresh brown rice noodles during storage at different temperatures. Cereal Chem 2022. [DOI: 10.1002/cche.10592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiao‐Hong Tian
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Lei‐Xin Wang
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Xiao‐Tong Zhai
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Ping Jiang
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Cong‐Cong Qiao
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing 100037 China
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11
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Nowacka-Perrin A, Steglich T, Topgaard D, Bernin D. In situ 13 C solid-state polarization transfer NMR to follow starch transformations in food. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:671-677. [PMID: 35094442 DOI: 10.1002/mrc.5253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 06/14/2023]
Abstract
Convenience food products tend to alter their quality and texture while stored. Texture-giving food components are often starch-rich ingredients, such as pasta or rice. Starch transforms depending on time, temperature and water content, which alters the properties of products. Monitoring these transformations, which are associated with a change in mobility of the starch chain segments, could optimize the quality of food products containing multiple ingredients. In order to do so, we applied a simple and efficient in situ 13 C solid-state magic angle spinning (MAS) NMR approach, based on two different polarization transfer schemes, cross polarization (CP) and insensitive nuclei enhanced by polarization transfer (INEPT). The efficiency of the CP and INEPT transfer depends strongly on the mobility of chain segments-the time scale of reorientation of the CH-bond and the order parameter. Rigid crystalline or amorphous starch chains give rise to CP peaks, whereas mobile gelatinized starch chains appear as INEPT peaks. Comparing 13 C solid-state MAS NMR experiments based on CP and INEPT allows insight into the progress of gelatinization, and other starch transformations, by reporting on both rigid and mobile starch chains simultaneously with atomic resolution by the 13 C chemical shift. In conjunction with 1 H solid-state MAS NMR, complementary information about other food components present at low concentration, such as lipids and protein, can be obtained. We demonstrate our approach on starch-based products and commercial pasta as a function of temperature and storage.
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Affiliation(s)
| | - Thomas Steglich
- Department of Food Science, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
- Structure and Material Design, SP Food and Bioscience, Structure and Material Design, Gothenburg, Sweden
| | | | - Diana Bernin
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden
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12
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Nakamura S, Satoh A, Aizawa M, Ohtsubo K. Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening. Foods 2021; 11:foods11010097. [PMID: 35010222 PMCID: PMC8750872 DOI: 10.3390/foods11010097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 12/16/2021] [Accepted: 12/21/2021] [Indexed: 11/16/2022] Open
Abstract
Global warming has caused devastating damage to starch biosynthesis, which has led to the increase in chalky grains of rice. This study was conducted to characterize the qualities of chalky rice grains and to develop the estimation formulae for their quality damage degree. We evaluated the chalkiness of 40 Japonica rice samples harvested in 2019, in Japan. Seven samples with a high ratio of chalky rice grains were selected and divided into two groups (whole grain and chalky grain). As a results of the various physicochemical measurements, it was shown that the surface layer hardness (H1) of cooked rice grains from chalky grains was significantly lower, and their overall hardness was significantly lower than those from the whole grains. In addition, α- and β-amylase activities, and sugar contents of the chalky rice grains were significantly higher than those of the whole rice grains. The developed estimation formula for the degree of retrogradation of H1 based on the α-amylase activities and pasting properties, showed correlation coefficients of 0.84 and 0.81 in the calibration and validation tests, respectively. This result presents the formula that could be used to estimate and to characterize the cooking properties of the rice samples ripened under high temperature.
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13
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Xu N, Zhang Y, Zhang G, Tan B. Effects of insoluble dietary fiber and ferulic acid on rheological and thermal properties of rice starch. Int J Biol Macromol 2021; 193:2260-2270. [PMID: 34793812 DOI: 10.1016/j.ijbiomac.2021.11.058] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 11/05/2021] [Accepted: 11/08/2021] [Indexed: 11/29/2022]
Abstract
This study aimed to evaluate the effects of insoluble dietary fiber (IDF) and ferulic acid (FA) on the properties of rice starch (RS), including gelatinization, thermodynamic, rheological parameters, and freeze-thaw stability. Rapid viscosity analysis (RVA), differential scanning calorimetry (DSC), rheological analysis, and freeze-thaw stability analysis were performed. The results showed that the presence of IDF and FA could significantly delay the short-term retrogradation of RS, especially at high FA concentrations. Rheological tests showed that IDF was not conducive for the elasticity, viscosity enhancement, and system stability of the starch gels. However, FA could offset the deterioration of the system caused by IDF and further improve the gel properties. The presence of IDF and FA weakened the freeze-thaw stability of the starch gel, unlike their single action on the starch gel, correspondingly. The results show that FA could alleviate the degradation of RS gel performance caused by IDF in the ternary system. The findings provide potential possibilities for improvements in the quality of rice starch gel-based products.
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Affiliation(s)
- Ning Xu
- College of Food Science and Engineering, Henan University of Technology, No.100 Lianhua Street, Zhengzhou, 450001, Henan Province, China; Academy of National Food and Strategic Reserves Administration, No.11 Baiwanzhuang Street, Xicheng District, Beijing, 100037, China
| | - Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghuadong Road, Haidian District, Beijing, 100083, China
| | - Guozhi Zhang
- College of Food Science and Engineering, Henan University of Technology, No.100 Lianhua Street, Zhengzhou, 450001, Henan Province, China.
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration, No.11 Baiwanzhuang Street, Xicheng District, Beijing, 100037, China.
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14
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Feng N, She S, Hu H, Tang S, Tan J, Wu Q, Xiao J. Effects of Oligomeric Procyanidins From Lotus Seedpod on the Retrogradation Properties of Rice Starch. Front Nutr 2021; 8:751627. [PMID: 34631776 PMCID: PMC8494198 DOI: 10.3389/fnut.2021.751627] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2021] [Accepted: 08/23/2021] [Indexed: 11/16/2022] Open
Abstract
The extent of retrogradation strongly affects certain physical and cooking properties of rice starch (RS), which are important to consumers. In this study, oligomeric procyanidins from lotus seedpod (LSOPC) was prepared and used to investigate its inhibitory effect on RS retrogradation. Various structural changes of RS during retrogradation were characterized by differential scanning calorimetry, low field nuclear magnetic resonance, X-ray diffraction, scanning electron microscopy, and Fourier transform infrared spectroscopy. The results showed LSOPC could effectively retard both short- and long-term retrogradation of RS, and its inhibitory effect was dependent on the administered concentration of LSOPC. Molecule simulation revealed the interactions of RS and LSOPC, which indicated that the competition of hydrogen bonds between RS and LSOPC was the critical factor for anti-retrogradation. This inhibitory effect and mechanism of action of LSOPC could promote its applications in the field of starch anti-retrogradation.
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Affiliation(s)
- Nianjie Feng
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Shaowen She
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Hengfeng Hu
- J.S Corrugating Machinery Co. Ltd, Wuhan, China
| | - Shimiao Tang
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Jiangying Tan
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Qian Wu
- Key Laboratory of Fermentation Engineering, Ministry of Education, Hubei Key Laboratory of Industrial Microbiology, National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Research Center of Food Fermentation Engineering and Technology, Hubei University of Technology, Wuhan, China
| | - Juan Xiao
- State Key Laboratory of Marine Resource Utilization in South China Sea/Ministry of Education, Key Laboratory of Food Nutrition and Functional Food of Hainan Province/Engineering Research Center of Utilization of Tropical Polysaccharide Resources/School of Food Science and Engineering, Hainan University, Haikou, China
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15
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Zhang K, He M, Nie B, Kang Z, Zhao D. The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The objective of this study was to reveal the process of starch retrogradation and quality changes of Nianzhuan stored at 4, −18 °C, and freeze-thaw cycles treatment for different lengths of time. XRD revealed that Nianzhuan starch displayed an increasing trend of crystallinity with prolonged storage time and numbers of freezing-thawing cycles, which was likely due to a more orderly crystalline matrix in starch. The Raman full width at half-maximum (FWHM) of the bands at 2913 cm−1 of the three storage methods all decreased. According to DSC analysis, an increase in ∆H was detected, and a significant (P < 0.05) increase in T
o
and T
p
were found at −18 °C, and freeze-thaw treated samples, indicating more thermal energy were needed to disrupt re-crystallization. Good correlations between crystallinity, FWHM, ∆H, and hardness, springiness, chewiness were tested. The results of this study would provide useful information for the process of starch-based product Nianzhuan.
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Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
| | - Mengying He
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
| | - Bin Nie
- Department of Agriculture and Rural Areas of Henan Province , Zhengzhou 450002 , China
| | - Zhimin Kang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
| | - Di Zhao
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China
- Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China
- Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China
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16
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Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing. Foods 2021; 10:foods10050987. [PMID: 33946449 PMCID: PMC8147165 DOI: 10.3390/foods10050987] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Revised: 04/23/2021] [Accepted: 04/27/2021] [Indexed: 11/17/2022] Open
Abstract
With rice being one of the most important crops worldwide, rapid and objective quality evaluation methods based on physicochemical measurements of rice are necessary. We compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA , RVA 4800). Furthermore, we investigated the relationship between the different pasting properties measured by the three programs, with starch microstructure measured by iodine scanning analysis, the physical properties of the cooked rice measured by a Tensipresser after 2 h at 25 °C or after 24 h at 6 °C, and prolamin ratio measured by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The consistency value (final viscosity-minimum viscosity) yielded by a new program of maintenance for 2 min at 120 °C using RVA 4800 had a higher positive correlation with retrograded surface hardness H1(R) (r = 0.92), retrograded overall hardness H2(R) (r = 0.90), and the absorbance at λmax (Aλmax) of cooked rice (r = 0.88) and resistant starch (r = 0.80) than those by the conventional program at 93 °C. We developed estimation formulae for H1(R) for various kinds of rice, of which the determination coefficient was 0.86. It led to an easy and rapid assay method for the cooking properties of the various rice samples.
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17
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Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106488] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Influence of an O/W emulsion on the gelatinization, retrogradation and digestibility of rice starch with varying amylose contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106547] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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19
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Li D, Fei T, Wang Y, Zhao Y, Dai L, Fu X, Li X. A cold-active 1,4-α-glucan branching enzyme from Bifidobacterium longum reduces the retrogradation and enhances the slow digestibility of wheat starch. Food Chem 2020; 324:126855. [DOI: 10.1016/j.foodchem.2020.126855] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 03/27/2020] [Accepted: 04/17/2020] [Indexed: 12/21/2022]
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20
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Dun H, Liang H, Zhan F, Wei X, Chen Y, Wan J, Ren Y, Hu L, Li B. Influence of O/W emulsion on gelatinization and retrogradation properties of rice starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105652] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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21
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Effects of Low-Temperature Drying with Intermittent Gaseous Chlorine Dioxide Treatment on Texture and Shelf-Life of Rice Cakes. Processes (Basel) 2020. [DOI: 10.3390/pr8030375] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
We investigated the effect of chlorine dioxide (ClO2) under low temperature drying to suppress rice cake stickiness during the cutting process by initiating the onset of retrogradation until the stickiness is minimized for shelf-life extension. The intermittent ClO2 application at low-temperature drying was conducted at 10 °C for different drying periods (0, 6, 12, 18, and 24 h). Texture analysis showed significant differences with increasing values of hardness (901.39 ± 53.87 to 12,653 ± 1689.35 g) and reduced values of modified adhesiveness (3614.37 ±578.23 to 534.81 ± 89.37 g). The evaluation of rice cake stickiness during the cutting process revealed an optimum drying period of 18 h with no significant difference (p ≤ 0.05) compared to the 24 h drying process. Microbial contamination during the drying process increased, with microbial load from 6.39 ± 0.37 to 7.94 ± 0.29 CFU/g. Intermittent ClO2 application at 22 ppm successfully reduced the microbial load by 63% during drying process. The inhibitory property of ClO2 was further analyzed on a sample with high initial microbial load (3.01 ± 0.14 CFU/g) using primary and modified secondary growth models fitted to all experimental storage temperatures (5–25 °C) with R2 values > 0.99. The model demonstrated a strong inhibition by ClO2 with microbial growth not exceeding the accepted population threshold (106 CFU/g) for toxin production. The shelf-life of rice cake was increased by 86 h and 432 h at room temperature (25 °C) and 5 °C respectively. Microbial inactivation via ClO2 treatment is a novel method for improved food storage without additional thermal sterilization or the use of an additional processing unit.
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22
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Lian X, Wang Z, Liao H, Li R, Tao X, Wang Y. Natural Rice Starch Granules for Green Cleaning. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2019; 35:13157-13164. [PMID: 31522498 DOI: 10.1021/acs.langmuir.9b02515] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Detergents are steadily becoming one of the necessities in our daily life. However, synthetic detergents are threatening the global environment and human health, as most of them are derived from petrochemicals. Inspired by one of the ancient Asian traditions that the rice-washing water served as a natural detergent for bathing and washing, this work provides insights into the mechanism of the detergent effect of rice-washing water. It is proposed that starch granules existing in the rice-washing water are interfacially active, which can facilitate the formation of O/W Pickering emulsions. This principle is successfully extended to rice flour that is made by mechanical media milling in a large scale. Pickering emulsions loading different organic solvents as dispersed phase can be stabilized by these food-grade granules without adding other chemical additives. Practical trails of removing pesticide residues and meat cleaning confirm the possibilities to render these natural rice starch granules as sustainable detergents for food cleaning with high safety assurance.
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Affiliation(s)
- Xiaodong Lian
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Zhen Wang
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Hongguang Liao
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Ruiting Li
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Xinglei Tao
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
| | - Yapei Wang
- Department of Chemistry , Renmin University of China , Beijing 100872 , P. R. China
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23
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Kou X, Luo D, Zhang K, Xu W, Li X, Xu B, Li P, Han S, Liu J. Textural and staling characteristics of steamed bread prepared from soft flour added with inulin. Food Chem 2019; 301:125272. [PMID: 31377629 DOI: 10.1016/j.foodchem.2019.125272] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2019] [Revised: 07/02/2019] [Accepted: 07/26/2019] [Indexed: 12/22/2022]
Abstract
The purpose of this paper is to investigate the effects of inulin with different degree of polymerization on the properties of steamed bread made from soft flour. The type and substitution level of inulin had significant impacts on the quality of steamed bread. When 5.0% of flour was replaced by FS or FI, fresh steamed bread gained the highest score, possessing a lighter color, higher specific volume and softer texture. After inulin was added, tightly bound water migrated to loosely bound water and free water, which contributed to softness and delicious taste of fresh steamed bread. Inulin increased the staling rate of steamed bread during a short storage period (≤1d), but during a long storage period (>1d), it decreased the staling rate. Inulin interacts with starch by hydrogen bonds and alters water distribution between protein and starch, which finally affects storage characteristics of steamed bread.
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Affiliation(s)
- Xuerui Kou
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Denglin Luo
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
| | - Kangyi Zhang
- Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China
| | - Wei Xu
- College of Life Science, Xinyang Normal University, 464000 Xinyang, Henan Province, China
| | - Xuan Li
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Baocheng Xu
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Peiyan Li
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Sihai Han
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
| | - Jianxue Liu
- College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China
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24
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Effect of rice protein on the water mobility, water migration and microstructure of rice starch during retrogradation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.015] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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25
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van der Zaal P, Klostermann C, Schols H, Bitter J, Buwalda P. Enzymatic fingerprinting of isomalto/malto-polysaccharides. Carbohydr Polym 2019; 205:279-286. [DOI: 10.1016/j.carbpol.2018.09.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2018] [Revised: 09/15/2018] [Accepted: 09/18/2018] [Indexed: 02/03/2023]
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26
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Pramudya RC, Seo HS. Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice. Food Res Int 2018; 105:724-732. [DOI: 10.1016/j.foodres.2017.11.075] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2017] [Revised: 11/28/2017] [Accepted: 11/30/2017] [Indexed: 12/17/2022]
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27
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Niu L, Wu L, Xiao J. Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates. Carbohydr Polym 2017; 175:311-319. [DOI: 10.1016/j.carbpol.2017.07.070] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/17/2017] [Accepted: 07/24/2017] [Indexed: 11/27/2022]
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28
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Luo D, Li Y, Xu B, Ren G, Li P, Li X, Han S, Liu J. Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch. Food Chem 2017; 229:35-43. [DOI: 10.1016/j.foodchem.2017.02.058] [Citation(s) in RCA: 98] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2016] [Revised: 01/31/2017] [Accepted: 02/13/2017] [Indexed: 11/26/2022]
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