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Ogawa T. Elucidation of the mechanism by which the internal structure of food controls the quality. Biosci Biotechnol Biochem 2023; 87:935-945. [PMID: 37385822 DOI: 10.1093/bbb/zbad088] [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: 03/30/2023] [Accepted: 06/14/2023] [Indexed: 07/01/2023]
Abstract
Several of the existing food manufacturing processes are based on empirical knowledge, and not many are rationally designed and operated based on a sufficient understanding of the underlying phenomena. Drying and rehydration processes are one such example of this, and a new method for measuring the moisture distribution was developed, focusing on the fact that the brightness of food varies depending on its moisture content. Using this method, new mechanisms of water transfer inside food were proposed based on the rehydration process of noodles. In addition, as a new analysis method for understanding of extremely complex phenomena, we suggest the "artificial intelligence comprehensive and reverse analysis methods". As a future prospect, we discussed the possibility that this method could contribute to elucidating various unknown complex phenomena.
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Affiliation(s)
- Takenobu Ogawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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Zhang L, Zeng L, Wang X, He J, Wang Q. The influence of Konjac glucomannan on the functional and structural properties of wheat starch. Food Sci Nutr 2020; 8:2959-2967. [PMID: 32566214 PMCID: PMC7300071 DOI: 10.1002/fsn3.1598] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 03/31/2020] [Accepted: 04/03/2020] [Indexed: 12/22/2022] Open
Abstract
The aim of this study was to characterize the influence of Konjac glucomannan (KGM) on the functional and structural properties of wheat starch. Results showed that KGM significantly decreased the starch hydrolysis rate, with a lower level of rapidly digestible starch (RDS), and a higher content of slowly digestible starch (SDS). Besides, KGM decreased the content of leached amylose, while enhanced the swelling power, water-holding capacity, freeze-thaw stability, and paste clarity of wheat starch, which indicated a good improvement on the functional properties. Differential scanning calorimetry (DSC) and X-ray diffraction patterns (XRD) manifested that the addition of KGM disrupted the original crystalline structures of wheat starch, which may result in the increased hydrolysis rate of starch. Interestingly, this did not consist with the decreased starch hydrolysis rate showed in the study. Moreover, FTIR results showed the existence of the interaction between KGM and starch. The morphological characterization demonstrated that the addition of KGM contributed to a more compact structure of freeze-dried wheat starch. And KGM inhibited the expansion of starch granules and formed a barrier around the gelatinized starch. Therefore, the barrier around the starch granules and the interaction between KGM and starch were considered to be the important reasons that affected the starch digestibility.
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Affiliation(s)
- Ling Zhang
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Lirong Zeng
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Xuan Wang
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Juncheng He
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Qiong Wang
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
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Zhang W, Yang Q, Xia M, Bai W, Wang P, Gao X, Gong X, Feng B, Gao L, Zhou M, Gao J. Effects of phosphate fertiliser on the physicochemical properties of Tartary buckwheat (Fagopyrum tataricum (L.) Gaertn.) starch. Food Chem 2020; 307:125543. [DOI: 10.1016/j.foodchem.2019.125543] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 09/11/2019] [Accepted: 09/16/2019] [Indexed: 12/01/2022]
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4
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Zhang W, Liu X, Wang Q, Zhang H, Li M, Song B, Zhao Z. Effects of potassium fertilization on potato starch physicochemical properties. Int J Biol Macromol 2018; 117:467-472. [PMID: 29791875 DOI: 10.1016/j.ijbiomac.2018.05.131] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 05/15/2018] [Accepted: 05/19/2018] [Indexed: 10/16/2022]
Abstract
Potato starch serves as an excellent raw material or food additive in the food industry. With the advancement of the potato staple food strategy in China, improving the potato starch yield and quality has attracted more and more attention. Potassium is an essential nutrient for potato due to its direct effects on the yield and quality of potato tubers. Here, the effects of three different potassium levels on potato starch physicochemical properties were evaluated by field experiments. With increasing potassium fertilization rates, the amylose content, phosphorus content and particle size decreased, thereby resulting in low gelatinization temperature, breakdown and setback viscosity, and high swelling power, relative crystallinity and transparency. Our study indicated that enhanced potassium fertilization improved the resistance to heat and shear stress and decreased the retrogradation of starch, and the 270 kg/ha potassium fertilization rate could obtain the highest tuber and starch production with desirable starch physicochemical properties. The integrated results also provide some novel insights into the management of the fertilization conditions to obtain native starches with special properties.
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Affiliation(s)
- Wei Zhang
- Key Laboratory of Potato Biology and Biotechnology, Huazhong Agricultural University, Ministry of Agriculture, Wuhan 430070, China; Hubei Provincial Engineering Laboratory for New-Type Fertilizer, Wuhan 430070, China; Microelement Research Center, Huazhong Agricultural University, Wuhan 430070, China
| | - Xinwei Liu
- Key Laboratory of Potato Biology and Biotechnology, Huazhong Agricultural University, Ministry of Agriculture, Wuhan 430070, China; Microelement Research Center, Huazhong Agricultural University, Wuhan 430070, China
| | - Qiaolan Wang
- Wuhan Military Economic Academy, Wuhan 430035, China
| | - Haiqing Zhang
- Key Laboratory of Potato Biology and Biotechnology, Huazhong Agricultural University, Ministry of Agriculture, Wuhan 430070, China; Hubei Provincial Engineering Laboratory for New-Type Fertilizer, Wuhan 430070, China
| | - Mingfeng Li
- Key Laboratory of Potato Biology and Biotechnology, Huazhong Agricultural University, Ministry of Agriculture, Wuhan 430070, China; Microelement Research Center, Huazhong Agricultural University, Wuhan 430070, China
| | - Botao Song
- Key Laboratory of Potato Biology and Biotechnology, Huazhong Agricultural University, Ministry of Agriculture, Wuhan 430070, China
| | - Zhuqing Zhao
- Hubei Provincial Engineering Laboratory for New-Type Fertilizer, Wuhan 430070, China; Microelement Research Center, Huazhong Agricultural University, Wuhan 430070, China.
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Fukuzawa S, Ogawa T, Nakagawa K, Adachi S. Changes in color and texture of wheat noodles during chilled storage. Biosci Biotechnol Biochem 2016; 80:2418-2424. [DOI: 10.1080/09168451.2016.1220821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Abstract
Wheat noodles cooked for different periods of time were stored at 5 °C, and color changes in their cross sections were quantitatively assessed by digital image analysis. The color of noodles with flattened moisture distributions whitened greatly during the early stages of chilled storage due to the retrogradation of starch, with the color change showing a significant correlation with the changes in noodle fragility. Color changes were also measured for wheat noodles and noodles containing modified starch with internal moisture distributions, and local changes within the noodles were kinetically analyzed. The addition of modified starch significantly reduced the color change in the noodle interior, where the moisture content was relatively low. Scanning calorimetric measurements indicated differences in the gelatinized state of modified starch and original wheat starch at low moisture contents, which affected the rate of color change in the interior of noodles containing modified starch.
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Affiliation(s)
- Soma Fukuzawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Takenobu Ogawa
- Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Kyuya Nakagawa
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
| | - Shuji Adachi
- Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan
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